DOMESTIC ECONOMY AND FAMILY RECIPES. 713 



Eaised Waffles.— One quart of milk, two eggs, one tablespoon- 

 ful of lard, one tablespoonful of butter (or two of butter), one-half 

 teacup of corn (or of Graham) meal,one-half teacup of yeast, one tea- 

 spoonful of salt, and flour enough to make a batter ; bake when light. 



Aywther.—Oue quart of milk, five eggs, one and a quarter pou^ids 

 of flour, one half pound of butter. Beat well together. If you make 

 before time to bake, put in one spoonful of yeast. Sift on cinnamon 

 and sugar ; one-half teaspoonful of soda, and one teaspoonful of 

 cream of tartar. Bake immediately. AVaffles should be wet with 

 milk or sauce as fast as baked. 



Plum Pudding. — One pound of raisins, one pound of currants, 

 one pound of suet, and two and a b-i.lf pounds of flour, with one 

 pound of sugar, three eggs, and a tab.espoonful of ground allspice, 

 one ounce of candied lemon, one ounce of orange" ^eel. Prepare, 

 these ingredients as usual, and boil this pudding at least seveu 

 hours. Always place an old plate at the bottom of a saucepan 

 in Avhich a pudding is to be boiled, and do not imagine that 

 a plum pudding can be overboiled. We never knew any in- 

 stance of this, but we have known many a pudding perfectly 

 dry in the centre for want of a sufticient quantity of water, or too 

 small a saucepan in which to boil it ; and we have also known a 

 rich plum pudding appear at table in the form of a ver}' thick 

 soup, for lack of being firmly tied when put into the pudding 

 cloth for boiling. Never omit to dip your pudding into a pail of 

 clear, cold water for about throe minutes, when, taking it up for 

 being dished ; this renders it firm, and prevents the cloth adhering 

 to it. 



Bread Pudding. — Take light white bread and cut in thin 

 slices. Put into a pudding shape a layer of any kind of preserve, 

 then a little slice of bread, and repeat until the mould is almost 

 full. Pour over all a pint of warm milk, in which four well-beaten 

 eggs have been mixed ; cover the mould with a piece of linen, 

 place in a saucepan with a little boiling water, let it boil twenty 

 minutes, and serve with pudding sauce. 



Country Pudding.— (Easily made.)— Put a layer of stale bread 

 crumbs in the bottom of your pudding dish, then a layer of tart 

 apples, sliced thin. Sprinkle a little sugar over the apples, add 

 another layer of bread crumbs, and another of apples, until your 

 dish is full. Crumbs should form the top layer; pour a custard 

 (made same as for pies) over it, and bake one hour. Eat wiiu 

 sweetened cream. 



Poverty Pudding.— Soak your bread in milk the night before 

 usino- ; when ready, butter your pudding-dish, and place in a 

 layer of the bread. Have a dozen apples pared and sliced, and 

 place a layer of apples on the bread, another layer of bread, then 

 of apples,\and so on, till your dish is filled. Let the last layer 

 be bread aud bake it an houi. To be eaten with sauce. 



