DELICATE INDIAN PUDDING.

From MRS. S. W. MCLAUGHLIN, of North Dakota, Lady Manager.

One quart of milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt; boil the
milk in the double boiler; sprinkle the meal into it, stirring all the
while; cook twelve minutes, stirring often. Beat together the eggs,
salt, sugar and half a teaspoonful of ginger; stir the butter into the
meal and milk; pour this gradually on the egg mixture. Bake slowly one
hour.


BAKED INDIAN PUDDING.

Prom MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.

Three large tablespoons corn meal. Scald one quart sweet milk; stir
meal in while hot; small lump butter, one cup molasses, salt; add one
pint cold milk after putting in pan; bake five hours; eat with a
little butter.


PRUNE ROLL

From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.

Soak two pounds of prunes in cold water over night; drain through a
colander and seed them. Make your puff paste; roll it out; place your
prunes on the paste, sprinkling with a little sugar on top; then roll
smoothly. Bake in a steady heat and serve hot with hard butter sauce,
or very rich wine sauce.


PRUNE PUDDING.

From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.

Thoroughly wash one pound of prunes; soak over night, stewing in same
water until very soft; sweeten to the taste while cooking. Next mash
the fruit, removing the stones, and add half a box of gelatine
(previously dissolved in a little water) and whites of four eggs well
beaten. Serve cold with cream.


PRUNE PUDDING.

From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. To a
large cup of stewed prunes (chopped fine) add a large tablespoon of
sugar and a pinch of cream of tartar; then the well beaten whites of
seven eggs. Bake about twenty minutes in a shallow pan or dish with a
greased paper in bottom so pudding can be turned out without breaking.
Serve cold with whipped cream.


PRUNE PUDDING.

From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.

One cup of prunes, one cup of raisins, one cup suet, one cup molasses,
one cup bread crumbs, one-half cup milk, one and one-half cup flour,
one teaspoon soda, one teaspoon each of cloves and cinnamon, one-half
nutmeg. Steam three hours.


BREAD PUDDING.

From MRS. KATE CANTHON MCDANIEL, of Texas, Alternate Lady Manager.

Place in a buttered tin alternate layers of buttered bread and raisins
or chopped apples. Take the yolks of four eggs and two cups of sugar,
beat until light; add a pint of sweet milk; flavor to suit taste; pour
over the bread and bake in a moderate oven. When done, beat the whites
to a stiff froth, add a little sugar, flavor, heap on the pudding and
return to the oven until a light brown.


CHOCOLATE PUDDING.

From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and
Alternate Lady Manager.

One quart milk, heated in double kettle; six tablespoons of grated
chocolate; four yolks of eggs, beaten well and mixed with eight
tablespoons of sugar; two tablespoons, or a little more, of
cornstarch, dissolved in a little cold milk. Let these ingredients
just come to a boil and flavor with vanilla, place in pudding dish and
cover on top with the stiff froth of four whites of eggs, sweetened
with three large teaspoons of sugar, into which stick twenty-four
separated blanched almonds. To be eaten with sweetened cream flavored
with a little vanilla.


DANISH PUDDING.

From MARY B. HANCOCK,

Ten eggs; one quart of cream; eight tablespoonfuls of sugar; one
dessertspoon of vanilla. Beat the eggs and sugar together, heat the
cream and pour over it.

_Caramel_--Two and one-half cups of brown sugar, cooked until
very brown; then add one cup of cold water and pour into the pudding
and bake.




FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893