STEAMED WALNUT PUDDING
Place in a bowl ½ cup butter and 1 cup of granulated sugar. Beat to a cream. Add yolks of 2 eggs and ½ cup of syrup molasses or maple syrup, in which had been dissolved 1 teaspoonful baking soda. Then add 1 cup sweet milk, alternately, with about 3½ cups flour, ½ cup of walnut meats, run through food-chopper or crushed with rolling pin, ¾ cup of seeded raisins, ½ teaspoonful ground cinnamon, ½ teaspoonful grated nutmeg, ¼ teaspoonful ground cloves, a pinch of salt and the stiffly beaten whites of the two eggs.
The batter should be placed in two empty one-pound tin coffee cans, about two-thirds full, covered tightly with lid and placed in a pot of boiling water which should be kept boiling constantly for three hours; when steamed the pudding should almost fill the cans. If the cans were well buttered and flour sifted over, the pudding when steamed may be easily removed to a platter. Slice and serve hot with the following sauce:
Beat one cup of pulverized sugar to a cream with 2 heaping tablespoonfuls of butter. Add white of one egg (unbeaten). Beat all together until creamy. Add ¾ of a teaspoonful of lemon extract and stand sauce in a cold place or on ice one hour before serving on slices of hot pudding. This is a delicious pudding.
"CORNMEAL SPONGE" PUDDING
Crumble cold corn muffins, or corn cake, a quantity sufficient to fill two cups. Soak in 1 quart of sweet milk three or four hours, then add 3 well-beaten eggs, 3 tablespoonfuls of sugar and a pinch of salt. Beat all well together. Place in a pan and bake 1 hour in a moderately hot oven. Serve hot with whipped cream and sugar or with a sauce made by beating to a cream a heaping tablespoonful of butter, 1 cup of granulated sugar, 1 egg and a very little vanilla flavoring.