You do not want it
baked until it is stiff and hard, but it must quake as you lift it
from the oven. You now cover the top of the pudding, first with a half
glass of jelly cut in very thin slices, and over this you put the
whites of the four eggs, beaten to a stiff froth, to which you add and
beat in two tablespoonfuls of sugar. Put the pudding again into the
stove, this time in the top, where the whites of the eggs may brown
quickly. Serve cold, with cream whipped and flavored with vanilla.
This, properly baked, is a delicate, delicious pudding.
STEAM PUDDING.
From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One quart flour, one coffeecup chopped raisins or currants, one teacup
chopped suet, one teacup half filled with molasses, finish with brown
sugar, one teaspoon soda, two teacupfuls sweet milk, a little salt,
mix and steam three hours.
_Steam Pudding Sauce_--Three-quarters of a cup of butter, one and
a half cups of sugar, one egg, juice and grated rind of a lemon all
well beaten together. Just before serving, pour on the beaten mixture
one pint of boiling water.
STEAM PUDDING.
From MRS. CLARA L, MCADOW, of Montana, Lady Manager.
Four cups flour, four spoons baking powder, one-half can cherries,
little salt, stir a stiff batter; steam one and a half hours.
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