SPANISH CREAM
Half a box of Knox gelatine, 1 quart of milk, 4 eggs. Put gelatine in milk, let stand 1 hour to dissolve. Set over fire to boil, then add beaten yolks of eggs with 1 cup granulated sugar. Remove from fire while adding this. Stir well. Return to range and let boil. Stand aside to cool. Beat whites of eggs to a froth and beat into custard when cooled. Pour into a glass dish in which it is to be served. Stand in a cold place and serve with cream.
GRAHAM PUDDING
One cup of molasses, 1 egg, 1 cup sweet milk, ½ teaspoonful soda, 1 teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup raisins, 2½ cups Graham flour. Mix all ingredients together. Steam three hours.
"PENNSYLVANIA" PLUM PUDDING (FOR THANKSGIVING DAY)
One cup milk, 2 eggs, 1 cup molasses, ½ teaspoonful nutmeg, ½ teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread crumbs, ½ cup corn meal, 1 cup chopped beef suet, ¼ cup finely minced citron, 1 cup seeded raisins, ½ cup currants. Flour to make a stiff batter. Steam fully three hours, turn from the mold, strew chopped almonds over top. Serve pudding hot with sauce for which recipe is given.