DELICIOUS PUDDING.

From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.

To two cups of boiling milk add four tablespoons of floor and two of
butter, beaten together. When thickened, add four tablespoons sugar
and yolks of eight eggs. When quite cold add whites of eggs, well
beaten, and bake in moderate oven twenty minutes. Serve hot with sauce
made of one-half cup of butter, beaten to a cream, one cup of sugar,
added gradually; white of egg, beaten stiff. Add lemon or vanilla to
taste.


SUET PUDDING.

From MRS. HELEN M. BARKER, of South Dakota, Lady Manager.

One cup chopped suet; one cup molasses (New Orleans); one cup chopped
raisins; one cup sweet milk; three cups sifted flour; one teaspoon
soda dissolved in milk; spices to taste. Steam three hours.

Serve with sauce made as follows: One cup of sugar; one-half cup of
butter; one egg--cream well. Cook by pouring boiling water and
stirring constantly.


SUET PUDDING.

From MRS. LEANDER STONE, of Chicago, Lady Manager.

_The following recipe for Suet Pudding has been unfailing in my
family for forty years past. Sincerely yours,

One cup molasses; one cup suet, chopped fine; one cup sweet milk; one
cup fruit; one teaspoon salt; a piece of soda size of a pea; flour to
make it as stiff as pound cake. Steam three hours.


QUEEN PUDDING.

Prom MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.

One quart of sweet milk; one pint of grated bread crumbs; one teacup
of white sugar; four eggs, and butter the size of hen's egg. Beat
yolks of eggs with the sugar until very light; cream butter and add to
eggs and sugar; then stir in bread crumbs and after these ingredients
are well mixed, pour in the milk, stirring all thoroughly. Bake in
porcelain pan or granite iron, under a good fire with a well heated
oven. Twenty minutes is sufficient time to bake it. 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.


BAKED HUCKLEBERRY PUDDING.

From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.

Two cups light brown sugar, one cup butter and lard mixed, one cup
sour milk, four eggs, one teaspoonful of soda, one quart
huckleberries. Make the dough as thick as jelly cake; bake three-
quarters of an hour in a moderate oven. Use wine or butter sauce as
preferred.


MINNIE'S LEMON PUDDING.

From MRS. H. J. PETO, of Arizona, Alternate Lady Manager.

Two lemons, two tablespoonfuls of cornstarch, one and one-half cup
granulated sugar, three eggs. Grate rind of one lemon; squeeze juice
and pulp of two lemons; beat yolks of the eggs with a portion of the
sugar, then add balance of sugar and the grated rind and lemon juice;
mix the cornstarch with a little water; add boiling water, stirring
constantly until thick and clear; add the ingredients previously mixed
and stir until thoroughly incorporated with the starch; pour into a
pudding dish, cool a little, then set into the oven for a few minutes
to brown; beat the whites of the eggs stiff; add a little powdered
sugar and put over top of pudding; brown slightly. May be served warm,
but is delicious if set on ice until thoroughly cold.


CUP PUDDING

From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.

One-half cup of sugar, one cup flour, one-half cup cold water, one
egg, one tablespoonful of butter, two level teaspoonfuls baking
powder, a pinch of salt. Grease cups and put in the bottom of the cups
a little fruit, such as dried currants, cherries, etc., or a little
preserves; pour in the batter, filling the cups a little more than
half full; set them in a steamer and steam forty minutes. This will
make five cups. Served with the following sauce:

_Pudding Sauce_--Six tablespoonfuls pulverized sugar, two
tablespoons of butter, one egg; beat altogether with an egg beater;
flavor with vanilla. When ready to serve, add one cup of boiling
water.


ITALIAN ROLL

From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager.

Mix together one-half pound fine flour and from four to five ounces of
sifted sugar; put in a sauce pan and bring to the boiling point, one-
half pint of new milk and one-quarter pound fresh butter; stir in
gradually the flour and sugar; beat well four fresh eggs, add them
with the grated rind of a lemon, stirring until the mixture is thick
like dough. Put it on a pasteboard and when cold roll to the desired
thickness, about one-quarter of an inch thick; lay any kind of jam
over the paste, roll it into a bolster-like form and bake. Serve cold,
whole, or in slices nearly an inch thick. Time twenty to twenty-five
minutes to bake.


CHAPERONE PUDDING.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

One pint nice, fine bread crumbs to one quart of milk; one cup sugar;
yolks of four eggs beaten light; grated rind of one lemon; butter size
of an egg; bake until done, but not watery. Whip the whites of four
eggs beaten stiff; beat in a teacup of sugar; then add the juice of
one lemon; pour over pudding; eat cold.


APPLE PUDDING.

From MRS. IDA L. TURNER, of Texas, Lady Manager.

Pare and core ten good sized apples. Stew them to a pulp, with sugar
enough to sweeten; thickly butter the sides and bottom of an earthen
baking dish and press all around them crumbs from the inside of a loaf
of bread, having them nearly an inch thick. Mix with the apples a
tablespoonful of butter and one egg, beaten; put the apples into the
dish without disturbing the crumbs; over the surface put a layer of
crumbs, dotted with bits of butter, and bake the pudding until brown;
turn a platter over the pudding dish, quickly turn both upside down so
the pudding will slip out on platter. Dust with powdered sugar and
serve hot.


BAKED APPLE DUMPLING.

From MRS. SCHUYLER. COLFAX, of Indiana, Alternate Lady Manager-at-
Large.

Pare and core tart apples; fill the centers with sugar, butter and a
small pinch of cinnamon or a little grated nutmeg. Make a rich, light
pie crust, roll, cut in squares, fold a square around each apple, put
them into a buttered pan. Now cream together half a cup of butter and
a cup of sugar, and put over the whole, when they are ready for the
oven, pour a little cold water into the pan, and bake slowly an hour
and a half or two hours.


FOAM SAUCE.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Three teacupfuls of pulverized sugar; one of butter; three
tablespoonfuls of flour; one teacupful of boiling water. Beat butter,
sugar and flour together thoroughly; stir into the boiling water; let
it boil up and flavor with vanilla, and serve immediately.






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