One and one-quarter cups of milk,
  One egg,
  One teaspoon of salt,
  One-eighth teaspoon of white pepper,
  One teaspoon of grated onion,
  Two cups of sifted flour,
  Two teaspoons of baking powder.

Beat with a Dover egg beater for five minutes and then turn this batter in the well-heated pan and bake in a moderate oven for twenty minutes.  When nearly done, baste the pudding with one-half cup of the gravy that is to be served with the beef.

STUFFED PEPPER MANGOES

Place the peppers in a large tub and cover with the following brine: 

  Eight quarts of water,
  Three cups of salt.

It is necessary to cover the peppers with a cloth and then place a board and a light weight on top to keep them in the brine for seventy-two hours.  Now remove from the brine and place in fresh water for two hours and then remove from the water, and with a sharp knife cut a small circle from the top of the pepper.  Set aside to replace as a cover.  Now remove the seeds and the white pithy part.  Soak in cold water for one hour and then drain and fill with the following mixture.  Filling for twenty-five peppers: 

Chop fine sufficient cabbage to measure three pints.  Place in a large bowl and add

  One pint of finely chopped onions,
  One cup of finely chopped green peppers,
  One cup of finely chopped red peppers,
  One cup of finely chopped celery,
  Two ounces of mustard seed,
  One ounce of celery seed,
  One-half cup of grated horseradish,
  One-half cup of salt,
  One-half cup of brown sugar,
  One quart of vinegar,
  One teaspoon of cayenne pepper,
  Two teaspoons of paprika,
  One teaspoon of mustard.

Mix thoroughly and then fill into the peppers, taking care not to pack too closely.  Sew the lid or circle which has been cut out of the top with a darning needle and heavy string.  Place closely in a crock.  Now place in the preserving kettle

  Three quarts of vinegar,
  Two quarts of water,
  One cup of salt,
  Two ounces of celery seed,
  Three ounces of mustard seed,
  One-half cup of whole cloves,
  One-quarter cup of whole allspice,
  Two sticks of cinnamon,
  Six blades of mace.

Bring to a boil and pour over the mangoes and let cool.  Now add three-quarters cup of salad oil and set in a cool place.  Watch to see that the pickle does not evaporate.  The mangoes may be packed in all-glass quart fruit jars and sealed, then processed for twenty minutes in a hot water bath, after which they should be cooled and stored in a dry, cool place.

NECK OF BEEF, POLISH STYLE

Select one pound of meat from the neck and wipe with a damp cloth.  Roll in flour and brown quickly in hot fat.  Place in a saucepan and add one-half cup of flour to the fat left in the frying pan.  Brown well and add one quart of water.  Bring to the boiling point.  Pour over the meat and cook very slowly for one and three-quarters hours.  Season, add a pinch of caraway seed and serve with boiled noodles.