Things Mother Used to Make Part 14

Bake slowly for three hours; the success lies in the baking. If baked right it will be creamy on top.

=Suet Pudding=

1 Cupful of Mola.s.ses 1 Cupful of Milk 1 Cupful of Chopped Suet 1 Cupful of Raisins 3 Cupfuls of Flour 1 Teaspoonful of Nutmeg 1 Teaspoonful of Soda 1 Teaspoonful of Salt 1 Teaspoonful of Clove 1 Teaspoonful of Cinnamon

Beat the soda into the mola.s.ses, add milk, salt and spices. Cover the raisins and suet with some of the flour, stir all together. Steam three hours in a tin pail, set in a kettle of boiling water. Serve hot with cold sauce, made of one cupful of sugar and one-third cupful of b.u.t.ter, creamed together. Grate a little nutmeg over the top.

=Tapioca Cream=

1 Quart of Milk 5 Tablespoonfuls of Tapioca 3 Eggs 1 Teaspoonful of Corn-starch 2/3 Cupful of Sugar Pinch of Salt

Soak the tapioca in a little warm water for an hour. Put the milk on the stove in a sauce pan. Add the sugar and salt to the beaten yolks of the eggs. When the milk is scalded put in the soaked tapioca and when boiling, stir in the eggs. Cook a few minutes and remove from fire.

Stir in the beaten whites and flavor. To be eaten cold.

=SAUCES=

=Chocolate Sauce=

1 Tablespoonful of b.u.t.ter 2 Tablespoonfuls of Cocoa 1 Cupful of Sugar 4 Tablespoonfuls of Boiling Water

Put the b.u.t.ter into an agate dish on the stove; when melted, stir in the cocoa and sugar dry; add boiling water and stir until smooth. Add vanilla to taste.

=Cold Sauce=

Cream together one-half cupful of b.u.t.ter and one and one-half cupfuls of sugar. Grate a little nutmeg over the top.

=Cranberry Sauce=

Pick over and wash one quart of cranberries; cover with cold water and cook until tender. Remove from the fire, rub through a colander and sweeten to taste.

=Cream Mustard=

1/2 Cupful of Vinegar 1/2 Cupful of Sweet Cream 1 Egg 1 Teaspoonful of Salt 1 Tablespoonful of Mustard

Put the vinegar on the stove and let it come to a boil. Have the cream, salt, mustard, and egg well beaten together, and pour the boiling vinegar over them, then set the whole over boiling water and stir constantly until it thickens. When cold, it is ready for use, and is very nice.

=Egg Sauce, for Chocolate Pudding=

2 Cupfuls of Sugar 1 Egg 1 Cupful of Boiling Milk Flavoring

Beat the egg and sugar together, and pour over it the boiling milk, and flavor.

=Pudding Sauce=

1 Cupful of Sugar 1/2 Cupful of b.u.t.ter 1 Pint of Water 3 Heaping Teaspoonfuls of Cornstarch Flavoring

Cream together the b.u.t.ter and sugar. Wet the cornstarch with a little water; stir it into the pint of boiling water and, when thickened, pour it over the b.u.t.ter and sugar. Add the flavoring.

=Salad Dressing=

1/2 Cupful of Vinegar 1/2 Cupful of Water 1/2 Cupful of Milk Piece of b.u.t.ter size of a Walnut 1 Egg 2 Tablespoonfuls of Sugar 1 Tablespoonful of Flour 1 Tablespoonful of Mustard 1 Teaspoonful of Salt

Put the vinegar, water and b.u.t.ter on the stove, in an agate dish, to boil. Mix together sugar, flour, mustard and salt, stir into the beaten egg with the milk, and add to the boiling water and vinegar. Let boil until it thickens. This is quickly and easily made, _very_ nice and always a success.

=Sauce, for Graham Pudding=

1 Cupful of Sugar 1/2 Cupful of b.u.t.ter 1 Egg 1 Lemon 1/2 Pint Boiling Water

Cream together the b.u.t.ter and sugar, add the well-beaten yolk of egg, pour over this the boiling water, juice of lemon and well-beaten white of egg.

=SOUPS=

=Bean Porridge=

Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour.

Wet three tablespoonfuls of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like.

=Connecticut Clam Chowder=

3 or 4 Slices of Salt Pork 3 Potatoes 2/3 Onion 1 Cupful of Tomatoes 3 Crackers 1 Teaspoonful of Parsley 25 Soft-sh.e.l.led Clams 1 Quart of Water Salt and Pepper 1 Cupful of Milk