Princess Pudding.-⅔ cup butter, 1 cup sugar, 1 large cup flour, 3 eggs, ½ teaspoon Royal Baking Powder, small glass brandy. Rub to smooth cream butter and sugar; add eggs, 1 at a time, beating few minutes after each addition; add flour sifted with powder, and brandy; put into mold well-buttered, set in saucepan with boiling water to reach ½ up its sides; steam thus 1½ hours; turn out on dish carefully; serve with lemon sauce.
Raisin Roly Poly.—2 cups flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder, sifted together. Rub in 2 tablespoons butter, mix with milk to soft dough, roll out ½ inch thick. Spread with a little soft butter. Sprinkle thickly with seeded raisins, then with 2 tablespoons granulated sugar. Roll up, pinch ends together, lay on buttered pie-plate, and steam 30 minutes. Dry off in oven 10 minutes. Serve with creamy or liquid sauce.
Raisin Pudding.—1 cup finely chopped suet, ½ cup sugar, 2 eggs, ½ cup milk, 1 cup entire wheat flour, 1 teaspoon Royal Baking Powder, 1 cup floured raisins. Steam 3 hours. Serve with liquid sauce.
Rice Pudding.-½ cup rice, 1½ pints milk, ½ cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine. Put rice, washed and picked, sugar, salt, and milk in quart pudding-dish; bake in moderate oven 2 hours, stirring frequently first 1½ hours, then permit it to finish cooking with light-colored crust, disturbing it no more. Eat cold with cream.
Rice Pudding, 2.-½ cup rice, ¾ pint milk, 4 apples, peeled, cored, and stewed, ⅓ cup sugar, 4 eggs. Boil rice in milk until reduced to pulp; beat well with apple sauce and sugar for 10 minutes, then set aside to cool; then carefully mix in whites of eggs, whipped to stiff froth, butter the mold, pour in pudding, set in saucepan with boiling water to reach ½ up its sides; steam slowly for 25 minutes; permit it to stand 3 minutes before turning out; serve with custard sauce.
Sago Pudding.—1 quart milk, 4 tablespoons sago boiled in the milk till soft; set dish in kettle of hot water, and let sago swell gradually. Beat up 3 eggs, and stir into cooked milk and sago; salt and sugar to taste. Then put in oven and bake very lightly. Serve with creamy sauce.
Soufflé of Different Fruits.—With fruits of a soft and juicy nature, such as peaches, plums, apricots, bananas, etc., proceed in this manner: Remove the kernels and press the fruit through a sieve; put what you have thus obtained in a bowl, adding ½ pound powdered sugar and the whites of 3 eggs; beat well with an egg-beater for 5 or 6 minutes. Then take the whites of 6 or 7 eggs and beat them into a stiff froth; mix well together. Put this on a dish in a well-heated oven 5 or 6 minutes before serving. Sprinkle powdered sugar on top. For hard fruits, such as apples, pears, etc., cook them first and then press through a sieve. The treatment is exactly the same as for the others.
Suet Pudding.—2 eggs, 1 cup milk, ½ cup molasses, ½ cup finely chopped suet, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 3 scant cups flour, spices to taste, and 1 cup mixed chopped fruit—raisins, citron, currants, or almonds. Steam 2 hours and serve with a soft sauce.
Tapioca Pudding.—1 small cup tapioca, 1 quart milk, 1 teaspoon butter, 3 tablespoons sugar. Soak tapioca in water 4 or 5 hours, then add the milk; flavor with extract lemon, or anything else you prefer. Bake slowly 1 hour. To be made day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with 3 pints milk and no water.
Tapioca and Cocoanut Pudding.—1 cup tapioca soaked overnight, 1 quart milk, yolks 4 eggs, whites of 2, 1 cup sugar, 2 tablespoons grated cocoanut; bake ½ hour. Make frosting of whites 2 eggs, 3 tablespoons sugar, 2 tablespoons grated cocoanut; spread over pudding when baked. Set in oven until a light brown.