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Let it stand until the next day; then add 

 two pounds of the best beef suet, chopped 

 until it is as fine as stale bread crumbs ; stir 

 into the cold wheat, adding two pounds of 

 stoneless raisins and two pounds of currants 

 washed and dried, two pounds of the best 

 brown sugar, a quarter of a pound each of 

 candied citron and orange peel chopped fine, 

 ounce of pudding spice, and, unless you ob- 

 ject, half a pint of brandy. When all is 

 thoroughly mixed, add six quarts of new 

 milk, and simmer for four or five hours. 

 Remove, let it stand until the next day, and 

 serve with thick cream. Care must be taken 

 not to let it burn. 



We make half the quantity at a time, 

 using a large brown stone jar with a lid, 

 which is placed in a round boiler half filled 

 with boiling water. 



OKRA 



A savory dish for lunch or dinner is made 

 in the following manner: Butter a pud- 



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