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GOLD STANDARD PURE FOOD PRODUCTS

ENGLISH PLUM PUDDING.

+ lb. stale bread crumbs 4 eggs

1 cup scalded milk + lb. raisins seeded, cut in
4 lb. sugar pieces and floured |

2 oz. finely cut citron 4 grated nutmeg

+ lb. suet . ¥ teaspoon Gold Standard Cloves
+ lb. finely chopped figs ¥% teaspoon Gold Standard Mace

4 cup wine and brandy mixed 14 teaspoons salt
2 teaspoon Gold Standard Cassia 4 Ib. currants

Soak bread crumbs in milk, let stand until cool, add sugar,

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beaten yolks of eggs, raisins, currants, figs and citron; chop suet

and cream’ by using the hand; combine mixtures, then add wine,
brandy, nutmeg, cassia, cloves, mace and whites of eggs beaten
stiff. Turn into buttered mould, cover and steam six hours.

SUET PUDDING.

One cup each molasses, sweet milk, chopped suet and raisins,
one-half cup cleaned currants, two and one-half cups flour, two
teaspoons Gold Standard Baking Powder; add Gold Standard
Pure Spices to taste. Mix well and steam two hours. Serve with
any sauce preferred.

STEAMED CRANBERRY PUDDING.

+ cup butter 34 cups flour 3

1 cup sugar 14 tablespoons Gold Standard
3 eggs Baking Powder

14 cups cranberries. + cup milk

Cream the butter, add sugar gradually; and eggs well beaten.
Mix and sift flour and baking powder, and add alternately with
milk to first mixture. Stir in berries previously washed, turn into

’ buttered mould, cover and steam three hours. Serve with «thin

cream, sweetened and flavored with Gold Standard Ground
Nutmeg.
FLUFF BUDDING.
Boil one pint of milk; when boiling stir in two tablespoons of
cornstarch which has been dissolved in cold milk. Whip the

whites of two eggs to a stiff froth, and stir in with half a cup of.
sugar. Flavor with Gold Standard Flavoring Extracts to taste and

pour into mould. Serve cold with a soft custard.

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