7U HOW TO MAKE THE FARM PAY. 



Minute Pudding. — One quart of milk, four tablespoonfuls of 

 Hour, stirred up with a little milk, then stirred into the boiling 

 milk. Take from the fire and pour into a dish ; beat four eggs 

 and stir in while hot. After it becomes a little cool, sprinkle over 

 the top one cup of white sugar, and a little grated nutmeg ; pour 

 over that one cup of wine. 



Blackberry or Huckleberry Pudding. — Dissolve a teaspoon- 

 ful of soda in half a teacupful of very warm w^ater, stir in one pint 

 of molasses, a teaspoonful of cinnamon, one of allspice, a quart 

 of huckleberries ; then stir in flour, and make it quite thick, 

 about as thick as pound cake. Tic in a pudding bag, and boil 

 two hours and a half; serve with wine sauce. 



Baked Apple Pudding. — Two ounces of butter, quarter pound 

 of pulverized white sugar, quarter pound of boiled apples, the yolks 

 of three eggs, the whites of two eggs, the rind and juice of one 

 lemon. Mix the whole well together, and bake it in a pulf paste 

 one hour. 



Sweet Potato Pudding. — One pound of sweet potatoes, boiled 

 and mashed fine, or grated while hot; six eggs well beaten, three- 

 quarters of a pound of sugar, the same of butter, a grated lemon 

 rind and nutmeg, a wine glass of brandy ; line the dish with 

 paste. When baked sprinkle the top with fine sugar. 



Rice Pudding. — Soak three ounces of rice in cold water for an 

 hour ; then throw away this water. Cover again with fresh water, 

 place on the' stove, and let it soak until quite soft; then add one 

 ounce of sugar, two eggs well beaten, and then gradually mix 

 with three-quarters of a pint of milk and half an ounce of butter. 

 Mix all well together, and bake in a gentle oven. 



Rice Pudding. — Half a pint of rice boiled ; drain off the water, 

 and let the rice get cold ; two ounces of butter, four ounces of 

 sugar, one quart of rich milk, five eggs beaten very light, a table- 

 spoonful of nutmeg and cinnamon. Stir all togetlier. 



Baked Chicken Pudding. — Cut up two j-oung chickens ; season 

 them with popper and salt and a little mace and nutmeg. Put 

 them into a saucepan with two large spoonfuls of butter, and 

 water enough to cover them. Stew them gently, and when about 

 half cooked, take them out and set them away to cool. Pour off 

 the gravy, and reserve it to be served up separateh^ In the 

 mean time make a batter, as if for a pudding, of a pound of flour 

 stirred gradually into a quart of milk, six eggs well beaten, and 

 added by degrees to the mixture, and a very little salt. Put a 

 layer of chicken in the bottom of the pie dish, and i)our over it 

 some of the batter ; then another layer of chicken and some batter, 

 and so on, having a cover on the' top. Bake it till it is brown. 

 Break an egg into the gravy which you have set away, give it a 

 >)oil, and gend it to the table, in a sauce tureen, to eat with the 

 l)uddiug. This is a rather expensive dish for people of moderate 



