Separate the yolks of 4 eggs, with the yolks make a boiled custard with a pint of milk and sugar to taste. Put ⅓ box of Coxe’s gelatine to soak a few minutes in a little cold water, then dissolve in ¾ cup of boiling water. When the custard has cooled add the gelatine water and whites of the eggs that have been beaten stiff. Put in a mold and serve cold with cream.
K. E. R.
Baked Indian Pudding.
Heat 1 pint of sweet milk, when scalding hot stir in 2 cups of corn meal to make a thin mush. Cool. Beat 2 eggs with 1 cup of sugar and flavor with nutmeg and ginger or cinnamon. Stir into mush while warm, and add another pint of milk. Add a small piece of butter and ½ cup of raisins if desired.
Mrs. Seymour H. Jones.
Jelly Pudding.
1 teacup of butter, 1½ teacups of white sugar, 1 teacup of cream, 3 eggs, 4 tablespoonsful of jelly. Cream the butter and sugar, beat the eggs light, then add alternately the other ingredients. Bake in a pudding dish lined with puff, paste or slices of cake. The cake is better.
W. B. Robertson.
John’s Delight.
2 cups of stale bread, chopped fine, ½ cup (large) of chopped suet, ½ cup of molasses, 1 egg, 1 cup of chopped raisins, ½ cup of currants, 1 cup of sweet milk with ½ teaspoonful of soda dissolved in it, ½ nutmeg, 2 teaspoonsful of cinnamon, a pinch of salt, ½ cup of corn meal. Boil 3 hours in pudding boiler. Serve with foaming sauce.