COOKING RECIPES. 319 



Cro«r'» Weat. Fill a deep pudding tin or disb with apples cut in thin 



siicea; augar and cinnamon, or lemon, to sweeten and flavor to taste, and a 

 little water; cover with a thick crust; bake until apples are tender; serve 

 hot with hard sauce, or with cream and sugar; be sure to cut air holes in 

 the crust to let the steam escape. 



Cream Fritters Beat three eggs to a froth, add half a pint of cream, 



the same of mUk, a teaspoonful of salt, one pint flour, two teaspoonfuls bak- 

 ing powder; stir to a smooth batter; fry in hot lard the same as doughnuta. 

 These are good hot or cold. Serve with sweetened cream or maple 

 molaasea. 



Cake Pudding — Ta^e odd bits of cake (if two or three kinds all the 

 better), break in small pieces, put them in a pudding dish which has been 

 previously buttered, make a rich custard; pour over the cake; bake or 

 steam. It is made still nicer by adding cocoanut frosting, and setting in the 

 oven till of a light brown. 



Cocoannt Padding. — One-half pound of butter, one-half pound of 

 sugar, wliites of eight eggs whipped to a froth. The white portion of one 

 ccHJoanut grated into minute particles. Grease pan with butter, and bake. 

 For this pudding desiccated cocoanut answers as well as fresh cocoannt. 



Custard Pudding. — Take a pint of cream, six eggs well beatt-n, two 

 spoonfuls of flour; half a nutmeg grated, and salt and sugar to taste; mix 

 them together; butter a cloth and pour in the batter; tie it up, put it into a 

 saucepan of boiling water, and boil it an hour and a half. Serve with 

 melted butter. 



Cream Batter Pudding. — Half pint sour cream, half pint sweet milk, 



half pint flour, three eggs, half teaspoonful soda, a little salt. Beat eggs 

 separately, adding tlie yelka last. Bake in a slow oven, and you will find 

 this the queen of puddings. 



Egg Pudding— Take any number of eggs, their weight in flour, brown 

 sugar and butter, and a few currants or chopped raisins, as preferred. Mix 

 well together by means of the eggs. Bake in buttered molds; serve hot, 

 with ^vine sauce. 



Cracker Pudding — Pour one quart boiling water over six soft crackers, 

 let stand vintil very soft; add three or four eggs, one cup raisins, one-fourth 

 spoonful salt, sweeten, flavor or spice, bake. Very nice. 



Citron Pudding. — ;jlix one quart of cream with three spoonfuls of 

 sugar, one-half pound of flour, one-half pound of citron peel, yelks of six 

 eggs and a little nutmeg. Bake in teacups in a quick oven. 



Cottage Pudding. — One cup of sugar, one cup of sweet milk, one pint 

 of flour, two tablespoonfuls of melted butter, one teaspoonful of soda, two 

 teaspoonfuls of cream tartar, one egg. 



Cracked Wheat Pudding — Cracked wheat mixed with milk in the 

 proportion of half a cup to a quart, and flavored with cinnamon and a raisin 

 or two, makes a verj' good puiding. 



Cream Custard.—Eight eggs, beat and put into two quarts of cream; 

 sweeten to taste: add nutmeg and cinnamon. 



