Castle Puddings

From Miss Taylor, Of Liverpool, England

Ingredients: 2 eggs and their weight in sugar and flour; 3 ounces of butter and a tablespoonful of orange flower water. Method: Put the butter into a basin and set it in a warm place until soft but not melted, then beat it to a cream with the sugar. Beat the eggs 10 minutes; mix them slowly with the butter and sugar; then add the flour and flavoring. Mix thoroughly. Pour into 6 small buttered cups, bake them in a moderate oven about 20 minutes, then turn them out, and serve with sweet sauce.

Indian Pudding - Baked

From Mrs. C. F. Aked

Boil a quart of milk, keeping out 1 small cupful; mix this with five even tablespoonfuls of Indian meal, stir it into the milk, and boil for 10 minutes. Take the kettle from the fire, and melt into the mush 2 ounces of butter, or 1/4 pound if it is liked rich, stirring it well in. Then stir in 1 teacupful of brown sugar, 1 teacup-ful molasses, 1/2 a nutmeg (grated), 1 tablespoonful ground cinnamon, 1/2 teaspoonful of ground cloves; last, 4 eggs beaten very light. Bake 2 hours, and if the top browns too quickly, cover it with letter paper until the time is nearly up. Fruit - either currants or raisins or both - improves this pudding very much.

Plum And Tapioca Pudding

From Mrs. C. F. Aked

Take 3 tablespoonfuls of tapioca and put it to soak all night in a pint of cold water. Take 3 ounces loaf sugar, put it into a saucepan with 1/2 pint of cold water, bring it to the boil and then stir it over the fire constantly until it has become a thick syrup; then add to it the tapioca which has been previously soaked and let them both simmer gently for 10 minutes. Add to them 1 pound of plums or 4 apples peeled and sliced, and when they have stewed together until the fruit is sufficiently cooked pour into a dish and serve either hot or cold. Or, take 3 ounces tapioca previously washed and soaked, boil gently in 1 pint of water till done, then add 1/2 pound apples stewed till tender in 1/2 teacupful of water; add sugar.

San Francisco Fritters

From Mrs. R. Gould

Stamp out some small rounds from slices of bread about 1 1/2 inches in thickness; cut out a small piece from the center of the croutes, dip into milk, coat with beaten egg, and fry until a pale golden color. Drain on paper before the fire. Place on each the half of a canned apricot, which has been made hot in a flavored syrup. Boil up the syrup and pour it round the dish. Serve hot. Cream should be handed with these fritters.

Omelette

From Mrs. C. H. Savage

Three eggs. Beat yolks and whites separately; add 3 teaspoonfuls of milk and a little salt. Dredge in a very little flour. Cook on buttered griddle and fold in dishing.