PUDDINGS.

In boiling puddings, have plenty of water in the pot boiling when the pudding goes in, and do not let it stop. Have a teakettle of boiling water at hand to add to as it evaporates. The pudding should be frequently turned. When it is done, dip it in a pan of cold water, to prevent its adhering to the cloth. In using pudding moulds, grease well with butter; tie lid on closely, and set in a pot with very little water, and add more as it is needed.

One pint of grated bread crumbs; one quart of sweet milk; the yolks of four eggs; one teacupful of sugar; lump of butter the size of an egg; rind of one lemon. Bake in a dish, and let cool; spread fruit over; add the beaten whites of the eggs; five tablespoonsful of sugar; juice of one lemon. Bake a few minutes.

Three-fourths of a pound of bread crumbs; eight eggs, beaten to a froth; three or four spoonsful of sugar; one nutmeg, grated; and one quart of milk. Boil, and pour on the bread. Let it remain until one half of the milk is soaked up; then stir in two tablespoonsful of flour; one teaspoonful of salt. Put in a mould, and boil one hour. To be eaten with rich sauce.

Grate stale bread, or light biscuit, till you have six heaping tablespoonsful of crumbs; sift them; beat six eggs very light; stir into a pint of cream or rich sweet milk, alternately with the crumbs, a little at a time. Beat the mixture very hard and light; then butter some large breakfast cups; fill with the batter, and set immediately into an oven, and bake half an hour. To be eaten with wine sauce.

Mix ten ounces of finely powdered crackers with a wine-glass of wine; a little salt; half a nutmeg; three or four tablespoonsful of sugar, and two of butter. Beat eight eggs to a froth; mix with three pints of milk. Pour over the crackers, and let stand till soft; then bake.

Mrs. E. E. B.Eight tablespoonsful of flour; one pint of milk (cold); a small quantity of salaratus, dissolved in the milk; sift in flour to the consistency of thin starch; add four eggs, well beaten. Bake in a quick oven, and eat with cream sauce.

One teacupful of butter; one teacupful of sugar; one teacupful of molasses; two and one half cups of flour; four eggs; two teaspoonsful of soda; add spice to taste. Bake one hour. To be eaten with wine sauce.

Miss Mary E. Mitchell.One pint of flour; same of sweet milk; seven eggs; three tablespoonsful of white sugar, and one of melted butter; one pint of sweet cream. Mix milk and flour together until smooth. Beat eggs and sugar together to a froth; then add to the batter; then the butter and a pinch of salt; lastly add the cream, and bake from three quarters to one hour. Serve hot with sauce. It is best baked in cups.

Two tablespoonsful of gelatine; pour over it one pint of boiling water, and sweeten to taste. Prepare this at night, and keep in a cool place. In the morning make a custard of one pint of milk and three eggs, using yolks only, and sugar. Beat the whites to a stiff froth; and just before serving, cut the jelly in small squares; pour over the whites of the eggs first, and then the custard. It is better to let the jelly form in the dish in which it is to be served.

Miss Hattie Brown.One quart of milk; three tablespoonsful of flour; four eggs; boil the milk, leaving out sufficient to moisten the flour; beat the eggs, leaving out the whites of three for the top; mix the moistened flour and eggs thoroughly together; add a little salt; pour the boiling milk over it (stirring gently at the same time); pour into pudding dish; bake about fifteen minutes; not too fast; then beat the three whites; add a teacupful powdered sugar; a little lemon or vanilla extract, and pour over the pudding as it comes from the oven. To be served warm.

Mrs. A. A. Butterfield.Three tablespoonsful tapioca soaked four hours, or over night; a quart of milk; boil half an hour; one half teaspoonful of salt; one half teacupful sugar; and the beaten yolks of three eggs; flavor to taste. As soon as this thickens like custard, remove from the fire and stir in the whites, beaten stiff; then pour into the dish for the table and set away to cool.

One quarter of a box of Cox's gelatine; one heaping cup of sugar; one large lemon; the whites of five eggs. Pour over the gelatine one-fourth of a pint of cold water; let it soak until it is soft; then pour over half a pint of boiling water; let it thoroughly dissolve and stand until cold but not stiff; when it begins to stiffen, add the whites of the eggs beaten to a stiff froth. Whip well together and turn into a mould and set on the ice; make a boiled custard, flavored with vanilla, and pour over it.

Mrs. Dr. Craighead.One cup of molasses; two-thirds cup of butter; one of water; one teaspoonful soda; two of cloves; one of salt; four even cups of flour; steam two or three hours; fruit if you like.

Mrs. T. A. Phillips.Three cups of flour; one cup of milk; one cup of molasses; one of chopped suet; one of raisins; two teaspoonsful cinnamon; one of cloves; two teaspoonsful soda. Boil three hours.

One pound of raisins; one of currants; one of suet; one quarter pound of citron; four eggs; one teaspoonful of cloves; two of cinnamon; one half of nutmeg, grated; wine glass of brandy; one teaspoonful of salt; one cup of sugar; one of milk; flour enough to make a thick batter. Butter a pudding mould, and boil four hours. Pour a little spirits over the pudding, and bring to the table burning.

Mrs. Dr. Gundry.Two and one half pounds of raisins; two of currants; two of fine moist sugar; two of bread crumbs; two of suet; six ounces of candied lemon peel; one of ground nutmeg; one of cinnamon; one half ounce of almonds; one half pint of brandy; rind of two lemons. Well butter and flour the pudding cloth. The water should be boiling when the pudding is put in. Boil eight or nine hours, or divide it and boil six hours.

Boil one pint of milk; while boiling, stir in one large teacupful of Indian meal; cool a little, and add three eggs, well beaten; one pint of cold milk; one tablespoonful of flour; one half cup sugar; one half cup molasses; one teaspoonful of ginger; one of cinnamon; a little salt. Bake one hour and a half.

Mrs. Evans.One pint of corn meal, scalded; two thirds of a cup of molasses; a little cinnamon, and salt; two eggs, beaten together (if not eggs, one teaspoonful of soda); make a thick batter. Put in a mould, and boil several hours.

Miss Armstrong.One cup tapioca, soaked several hours in water; drain, and rub fine; one quart of milk; let come to a boil; add a little salt; then stir the yolks of six eggs, well beaten, with one and a half cupsful of sugar; stir in the milk; let it boil to the consistency of custard; then add the tapioca, and let it boil ten minutes, stirring all the time; it must not be too thick; flavor with vanilla. When the pudding is cool, cover it with the whites of the eggs beaten, with a cupful of white sugar; put in the oven, and bake to a light brown. This can be made the day before using.

Mrs. Mary Gebhart.Soak six tablespoonsful of tapioca over night, in about one quart of water. In the morning, stand it over the fire until it becomes like starch; then add the juice and rind of one lemon, and one cup of sugar. Pare apples; put them in the pudding dish, and pour the tapioca over them. Bake until the apples are soft. Serve with cream.

Mrs. Henry Stoddard.Put a teacupful of tapioca in a quart of cold water; let it stand from three to five hours; put it into a stew pan, on a hot stove, and let it boil thoroughly for fifteen minutes, or until it looks perfectly clear; stir constantly, thinning it from time to time with boiling water, so that when done it will run from a spoon; then season well with salt, and add four tablespoonsful of white sugar. Half fill a glass dish in which the pudding is to be served, with coddled apples, sprinkling ground cinnamon over the top; then pour over it the tapioca while still hot. When cold, serve with cream.

Miss Drusie Harris.One large cup of tapioca soaked over night; six large apples, peeled and cored; fill the apples with butter and sugar. After arranging them in a pan, pour tapioca over them, with an additional cup of water. Bake.

Mrs. W. A. B.One teacupful tapioca soaked over night in one pint of water; six large tart apples sliced thin. Put them in layers in a milk boiler and boil two hours. Serve with cream, sugar and nutmeg.

Put one half cupful of rice into a dish; cover up with water and soak over night. In the morning drain off the water; add two quarts of milk; a pinch of salt; two tablespoonsful of sugar; one tablespoonful vanilla; a few lumps of butter. Stir this well and place in the oven. To be eaten cold.

Boil one teacupful of rice in one pint of water till dry; add one quart of new milk, and boil till thick; then add the yolks of three eggs well beaten; six tablespoonsful of sugar; the rind of one lemon; beat together, and put in a pudding dish; beat the whites to a stiff froth; then add six tablespoonsful of sugar; the juice of the lemon; spread it on the pudding, and put in the oven to brown.

Miss B. Pease.One teacupful of rice boiled soft; when cold, add one quart of milk; the yolks of three eggs; three tablespoonsful of sugar, and a little nutmeg. Pour in a dish and bake half an hour; when partly baked, stir a few large raisins through it. When cold, beat the whites of the eggs with two tablespoonsful of sugar; spread over the rice and bake a light brown.

Put a teacupful of rice in a quart of milk, and boil slowly till soft; add a little salt; a teacupful of cream, and sugar enough to sweeten it. Have ready, in a deep dish, any kind of fruit, cherries blackberries, apricots, apples or peaches, cut up and well sweetened (uncooked). Spread the rice roughly over, and bake slowly two hours.

Kate P. Brown.To one quart of milk, three tablespoonsful of farina, and two eggs. Put the eggs, milk, and raisins on together, and let them scald; then add the farina, and let it cook twenty minutes; sweeten, and flavor to taste.

Mrs. J. W. Stoddard.One quart of milk; five eggs; three tablespoonsful of corn starch; three tablespoonsful of white sugar. Boil the milk; dissolve the starch in a little milk, and stir into the boiling milk, with the yolks and sugar. Bake twenty minutes. Spread with the whites of the eggs.

Heat one quart of milk to boiling, then stir in slowly one cupful of corn starch; mix with this about six good apples, pared and sliced; add two tablespoonsful of sugar; one of butter, and a little spice. Pour the whole in a dish and bake forty minutes.

Make a light biscuit dough; roll out, and spread on one quart of seeded cherries; fold over, and fasten the edges closely, to secure the syrup. Sew up in a pudding cloth, previously wrung out of hot water, and dredged with flour. Put in boiling water, and boil one hour and a half.
Any other fresh fruit may be used in the same way. Serve with butter and sugar.

Take one pint of sour cream, with a little soda, and flour enough, stirred in, to form a batter. Fill a pan with nice baking apples, not packed too closely; pour the batter over, and bake till brown. Eat with cream and sugar.

Six eggs; the weight of five in sugar; the weight of three in flour; one teaspoonful of baking powder. Steam in a pudding mould one and one half hours.

Butter thickly a pudding dish that will hold a pint and one half; fill it nearly full of good baking apples, cut up fine. Pour over them a batter made with four tablespoonsful of flour, three eggs, and one-half pint of milk. Tie a buttered and floured cloth over the dish (which ought to be quite full), and boil the pudding one and one quarter hours; turn it out into a hot dish, and strew sugar thickly over it.

One pint of best Orleans molasses; a pinch of salt; one teaspoonful cloves; one of cinnamon and one of soda dissolved in a teacupful of sweet milk; flour enough to make it the consistency of pound cake; one quart of huckleberries; boil two and a half hours in a pudding mould. Eat with cream and sugar, or pudding sauce.

One pint of flour; one teacupful of sugar; one of sweet milk; one egg; butter size of an egg; one teacupful currants, and one half teaspoonful baking powder; spread over with melted butter; sprinkle with cinnamon. To be eaten warm with sauce.

Take half pound of suet chopped fine; four teacupsful of flour, and five eggs. Beat these very light; then add a quart of milk and one half teaspoonful of salt. Rub three teacupsful of raisins in flour, and stir in; scald the pudding bag and flour it; allow room for the pudding to swell. Boil three hours.
Dried cherries or pared dried peaches can be used instead of raisins.

One pint of flour; one pint of milk; made into a batter; then add one pint of suet; one of cut peaches; one of raisins; one of currants or dried cherries. Tie up well in a floured cloth; put in boiling water and boil three hours.

Six large apples pared and chopped; six tablespoonsful of grated bread; six tablespoonsful of sugar; six of currants; six eggs; citron to taste; a wine-glass of wine; a tablespoonful of mixed nutmeg, cinnamon, and cloves; a quarter of a pound of butter, and three tablespoonsful of flour. Put in a pudding mould and boil three hours; use cold sauce.

Miss Carrie Brown.Bake a sponge cake in jelly-cake pans; spread with strawberry jam or other fruit; make the layers of the fruit as thick as the layers of the cake; spread over the top and sides the whites of three eggs beaten to a froth; and mix with them at the moment of using three tablespoonsful of powdered sugar; place in the oven a moment or two to brown.

Mrs. William Heisley.One teacupful of sugar; three eggs; one tablespoonful of butter; three tablespoonsful of sweet milk; one tablespoonful of baking powder; flour enough to make it the consistency of sponge cake. Divide in three parts and bake quickly in jelly-cake pans; spread fruit or jelly between each layer; serve with warm sauce.

Mrs. E. F. Stoddard.One cup of butter; two cups of sugar; three and a half cups of flour; four eggs; one cup of sour cream; one teaspoonful of soda; bake in two pans. For the jelly make a custard of one pint of milk; three eggs; two tablespoonsful of white sugar; one tablespoonful of flour; flavor with vanilla or fine brandy. After the milk boils, stir in the other ingredients and let it get very thick. Open the cake when hot and put half the custard into each. To be eaten cold with cream.

Stale sponge or other plain cake may be made into a nice pudding by crumbling it into a little more than a pint of milk, with two or three beaten eggs, and baking it. Sauce--Sugar and butter beaten together.

Place crumbs of stale cake or rolled crackers on the bottom of a pudding dish, and put a layer of any kind of jelly or fruit over them. Continue them alternately until the dish is nearly full, making the crumbs form the top. Pour a custard over it and bake; serve with sauce.

Miss Drusie Harris.One large stale sponge cake; one pint of rich sweet cream; one cup of sherry wine; one fourth of a box of Cox's gelatine, soaked in a cup of cold water two hours; one teaspoonful of vanilla, or bitter almond; three eggs, the whites and yolks beaten together very light; one pint of milk, and one cup of sugar. Heat the cream almost to boiling; put in the soaked gelatine, and one half cup of sugar, and stew until dissolved. Remove from the fire; flavor; and, when cool, beat to a standing froth. Cut off the top of the cake in one piece, and remove the middle, leaving the sides and bottom three-quarters of an inch thick. Over the inside, pour the wine in spoonsful, that all may be evenly moistened; fill with the whipped cream; replace the top, which should also be moistened with the wine, and set in a cold place. Serve with it, or pour around it, a custard made of the eggs, milk, and the other half cup of sugar.

Mrs. J. R. Young.One half of a pound of flour; one half of a pound of suet, cut very fine; one half of a pound of sugar; the rind of two lemons, and the yolks of two eggs. Boil it four hours in a mold. Serve without sauce.

Grate the rind, and squeeze the juice of two large oranges; stir to a cream, one half pound of butter with one half pound of powdered sugar; add a wine glass of mixed rum and brandy; beat very lightly, six eggs; stir them gradually into the mixture. Put into a buttered dish with broad edge, around which lay a border of puff paste. Bake half an hour; and, when cold, grate sugar over it.

Mrs. Munger.Nearly two quarts of milk; six eggs; one cocoanut, grated; sugar to taste; one teacupful of butter; add nutmeg, after it is placed in the oven. Stir once or twice as soon as it commences to form.

Mrs. J. W. Stoddard.One quarter of a pound of butter; the yolks of five eggs; one quarter of a pound of sugar; beat the butter and sugar together; add a little of the cocoanut at a time, and one half teacupful of cream. Don't bake too long, or it will destroy the flavor. After it is baked, beat the whites of the eggs, with four or five tablespoonsful of sugar; spread over the pudding, and bake a light brown.

Mrs. S. B. Smith.Two ounces of grated chocolate; two ounces, or four tablespoonsful, of flour; the yolks of four eggs; one pint of milk; two ounces of butter. Put the butter over the fire to melt; when hot add the other ingredients, and stir till it thickens; when cool add the yolks of four more eggs; beat the whites of the eight eggs, and add them. Butter a pan, and, after putting in the pudding, sift sugar over the top, and bake one half of an hour. It rises like a batter pudding, and must be sent to the table hot as soon as it is taken from the oven. Put more sugar in the milk, and use more chocolate, if desired.

Mrs. James Stockstill.Not quite one quarter of a pound of Baker's chocolate, scraped and dissolved slowly in one quart of milk; sweeten to taste, and flavor with vanilla. Beat the yolks of three eggs, with one half tablespoonful of corn starch. When the chocolate boils, stir in and boil up once; pour in a dish (to be brought to the table). Beat the whites and spread on the top with cracked almonds and coarse sugar sprinkled over; brown slightly.

H. Maillard.Scrape very fine two ounces of Maillard's single, double or tripple vanilla chocolate and add it to half a teaspoonful of powdered cinnamon. Put it into a pan; pouring over it one quart of new milk; stirring it until it boils; and adding by degrees four ounces of sugar; milling the chocolate until it is smooth and light; then pour it out to cool. Beat eight eggs to a froth; mix them with the chocolate; pour into a buttered dish and bake three quarters of an hour. Serve cold with sifted sugar over it.

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