Gingerbread Puddings

1/2 cup molasses; 1/2 cup sour cream; 1/2 cup brown sugar; 2 tablespoons butter; 2 cups flour; 1 egg and 1 teaspoon each soda, ground ginger, cinnamon. Beat butter and sugar to a cream; add egg well beaten. Dissolve soda in warm water and mix with molasses before adding; then sift in flour and spices. Steam 2 hours.

Delmonico Custard

Melt 18 to 24 lumps of sugar and pour in well greased tin; boil 1 quart milk and pour on to 6 well beaten eggs; sweeten and flavor with vanilla; pour the custard in pan with melted sugar; bake in pan with water around it. Be careful not to bake it too long. Turn upside down on to a pudding dish and the melted sugar will be the sauce.

Baked Custard

1 pint milk; whites of 3 eggs; 3 teaspoons sugar; ounce of salt. Bake in cups in hot water, when cold grate maple sugar or chocolate over, surround with whipped cream.

Orange Float

6 oranges, sliced; 2 lemons, juice and rind; 3 eggs, whites only; 3 tablespoonfuls cornstarch; 3 cups sugar. Dissolve cornstarch in a little cold water; add 1 pint of boiling water; the rind and juice of lemons; 2 cups sugar and boil for few minutes. Slice the oranges into a glass dish with 1/2 cup sugar. Add mixture when cold. Beat whites of eggs with 1/2 cup sugar and cover. Serve with cream.

Swiss Cream

Whites of 5 eggs beaten to a froth; 1 quart cream, sweeten to taste. Season with lemon and nutmeg, scald cream and turn onto froth of eggs.

Schaum Torte

Whites of 6 eggs; 2 cups granulated sugar, beat 15 minutes; 1 tablespoon vinegar, beat 10 minutes; 1 teaspoon vanilla, beat 5 minutes. Butter 2 cake tins, sprinkle with flour, put in mixture and bake in slow oven 40 minutes or until a golden brown. Filling: Ice cream or whipped cream with blanched almonds. On top sliced peaches (when in season) or thin spreading of any jam. Most excellent.

Custard Souffle

2 tablespoons butter; 2 tablespoons flour; 2 tablespoons sugar; 1 cup milk; 4 eggs. Let cup of milk come to boil. Put flour and butter together, add gradually to boiling milk. Beat yolks and sugar, add to cooked mixture and set away to cool. Beat whites stiff and add to cooled mixture. Bake in buttered pudding dish and serve with the following sauce: 1/2 cup partly melted butter; 1 cup powdered sugar; 1/2 cup milk; flavoring to taste. Put bowl containing mixture into pan of hot water for 2 or 3 minutes. Serve with souffle.

Steamed Chocolate Pudding

Beat 1 egg and 1/4 teaspoon salt; add gradually one cup of milk; sift into this 2 cups of flour in which 3 teaspoons baking powder has been sifted; then add 1 tablespoon melted butter; 2 squares of melted chocolate, and 1/2 cup of sugar. Turn into well buttered melon mold and steam for 2 1/2 hours. Serve with vanilla sauce.

Marshmallow Cream

(Mrs. Adams.)

To a pint of cream whipped stiff, add 1/2 lb. chopped marshmallows chopped in rather large pieces; add \ cup almonds or mixed nuts chopped fine. Prepare several hours before wanted and serve very cold.