English Plum Pudding.
6 ounces of fine bread crumbs, 2 ounces each of lemon, orange and citron peel cut into fine shreds, ¹⁄₂ ounce of mixed spices (cloves, cinnamon, nutmeg) ¹⁄₄ lb of chopped apples, ¹⁄₂ teaspoon of minced lemon rind, ¹⁄₂ lb of chopped and seeded raisins, ³⁄₄ lb of currents, 1 lb of flour, 1 lb of finely shredded suet. Mix the ingredients thoroughly then add 6 eggs and a little milk if needed. This should make a stiff batter. Boil in a pudding basin or mould 5 or 6 hours.
Cottage Pudding.
Cream together 1¹⁄₂ cups of sugar and ¹⁄₄ cup of butter, add 1 beaten egg, ²⁄₃ of a cup milk, 2¹⁄₂ cups of flour, sifted with 2 teaspoons of baking powder. Bake in a buttered tin for 30 to 40 minutes. 1 cup of stoned cherries or berries may be added to this recipe.
Marshmallow Compote.
1 lb of marshmallows cut with scissors into small pieces. 1 pineapple sliced and cut up. Put the two together in layers in a glass dish with sprinkling of sugar the night before and place in cold pantry or ice chest to ripen when ready to serve heap with whipped cream, maraschino cherries added is an improvement.
Orange Dessert.
Pare 3 oranges, cut in thin slices, ¹⁄₂ coffee cup of sugar, boil ¹⁄₂ pint milk add the yolk of 2 eggs, 1 teaspoon of cornstarch, (make smooth with cold milk). Stir all the time when it thickens pour over the fruit with the whites of the eggs beaten stiff with 1 tablespoon powdered sugar over the top. Put it in oven until a light brown and serve cold.
Charlotte Russe.
2 tablespoons of gelatine, ¹⁄₄ cup cold water, ³⁄₄ cup of sugar, 1 qt of cream, 2 tablespoons vanilla. Soak the gelatine in cold water then dissolve entirely by setting the cup in boiling water, whip the cream add sugar, dissolved gelatine and vanilla, line a mould with lady fingers or sponge cake and pour in the mixture. Put in a cool place to set before serving.