Bunuelos

Mix together one cupful of flour, one and one-half teaspoonfuls of salt, and two teaspoonfuls of sugar. Beat one egg slightly, add three-quarters of a cupful of milk, and combine with dry materials. Add one table-spoonful of olive oil. Fry on a rosette iron in deep fat, and serve with an Almond Sauce.

Almond Sauce

Grind two ounces of blanched almonds, and cook for ten minutes with one and one-half cupfuls of milk and one cupful of sugar. Add the yolk of egg after removing from the fire.

Suet Pudding

One teacupful of New Orleans molasses, one of sweet milk, one of chopped suet, three and one-half cupfuls of flour, one and one-half cupfuls of raisins, one teaspoon-ful of soda, one and one-half teaspoonfuls of cinnamon, a little salt. Steam three hours.

Sauce For Suet Pudding

One-half cupful of butter creamed with one cupful of sugar, then add five tablespoonfuls of boiling water, one at a time. Flavor.

Caramel Bread Pudding

Scald one quart of milk, add one-half cupful of sugar which has been caramelized. When caramel is dissolved, pour the milk over two cups of stale bread crumbs. Add two eggs slightly beaten, one-fourth cupful of sugar, one-half teaspoonful of salt, and one teaspoonful of vanilla. Pour into a buttered pudding dish, and bake slowly one hour. Serve with cream, plain or beaten.

Apple And Bread Crumb Pudding

Spread the bottom of a well-buttered baking dish with a thick layer of bread crumbs well browned. Add lumps of butter, then a layer of well-sweetened apple-sauce, a sprinkling of salt and nutmeg, more lumps of butter, layer of crumbs, alternating with layers of apple-sauce until the dish is filled. Have the top layer of crumbs and butter. Bake covered for half an hour, then remove cover and brown. To elaborate add raisins, currants, and nuts. Serve hot with hard sauce.

Apricot Dumplings

Drain stewed apricots as dry as possible, and enclose two or three pieces of apricots in a round of rich biscuit dough rolled rather thin. Place the dumplings in a deep basin, sprinkle generously with sugar, nearly cover with boiling juice, dot with butter, and bake in a rather quick oven. Peach recipes can be adapted to dried apricots with delicious results.

Brown Sugar Pudding

Two cupfuls of light brown sugar; two cupfuls of boiling water, two heaping tablespoonfuls of cornstarch, one-half cupful of walnut meats broken into small pieces. Bring sugar and water to a boil. Thicken with cornstarch which has first been moistened in a little cold water. Cook in a double boiler until it is thick. Just before taking from the fire add the nut meats. Serve cold with whipped cream.

Baked Indian And Apple Pudding

Stir half a cupful of yellow cornmeal into one quart of scalded milk. Cook in a double boiler for thirty minutes, then add one teaspoonful each of salt and ginger, and half a cupful of molasses. Pour into a buttered earthen baking dish, and bake for one hour, stirring occasionally. Add two cupfuls of apples, cored and cut in eighths, and bake, without stirring, for one hour longer, or until firm. Serve with cream.