SPANISH CREAM

Half a box of Knox gelatine, 1 quart of milk, 4 eggs.  Put gelatine in milk, let stand 1 hour to dissolve.  Set over fire to boil, then add beaten yolks of eggs with 1 cup granulated sugar.  Remove from fire while adding this.  Stir well.  Return to range and let boil.  Stand aside to cool.  Beat whites of eggs to a froth and beat into custard when cooled.  Pour into a glass dish in which it is to be served.  Stand in a cold place and serve with cream.

GRAHAM PUDDING

One cup of molasses, 1 egg, 1 cup sweet milk, 1/2 teaspoonful soda, 1 teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup raisins, 2-1/2 cups Graham flour.  Mix all ingredients together.  Steam three hours.

“PENNSYLVANIA” PLUM PUDDING (FOR THANKSGIVING DAY)

One cup milk, 2 eggs, 1 cup molasses, 1/2 teaspoonful nutmeg, 1/2 teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread crumbs, 1/2 cup corn meal, 1 cup chopped beef suet, 1/4 cup finely minced citron, 1 cup seeded raisins, 1/2 cup currants.  Flour to make a stiff batter.  Steam fully three hours, turn from the mold, strew chopped almonds over top.  Serve pudding hot with sauce for which recipe is given.

Aunt Sarah invariably served this pudding on Thanksgiving Day, and all preferred it to old-fashioned “English Plum Pudding.”

SAUCE FOR PUDDING.

Cream together 1 cup of pulverized sugar, scant 1/2 cup of butter, beat whites of 2 eggs in, one at a time, and one teaspoonful of lemon flavoring; stand on ice a short time before serving.  Serve sauce very cold.

“SLICE” BREAD PUDDING

Line the sides of a pudding dish holding two quarts with seven slices of stale bread from which crust had been removed.  Beat together 3 eggs, 3 tablespoonfuls of sugar and 3 cups of sweet milk (and add the juice and grated rind of one lemon, or half a grated nutmeg).  Pour in the centre of pudding dish.  With a spoon dip some of the custard over each slice of bread.  Bake about 30 minutes and serve hot with the following sauce: 

One cup of water, 1/2 cup milk, 1 teaspoonful butter, scant tablespoonful of flour mixed smooth with a little water before adding it.  Sweeten to taste, add grated nutmeg or vanilla to flavor.  Cook all together, then add the yolk of one egg.  Place on stove a minute to heat.  Add a pinch of salt.  Serve hot over the pudding in individual dishes.

CEREALS—­OATMEAL PORRIDGE