220 PUDDINGS. 



be dredged inside with flour. The cloth, if washed out in hot 

 lye instead of soap and water, will be sweeter, and free of 

 the soapy taste that cooks sometimes permit to adhere to 

 these things. Russia sheeting makes good pudding-cloths. 



FARMER'S PUDDING. 



To one cup and a half of cold water, put a large teaspoon- 

 ful of salt, one cup of molasses, one full cup of beef-suet, one 

 full cup of raisins, flour enough to make it stiff. Tie it in a 

 pudding-cloth, giving it room to swell ; when the water boils, 

 put in your pudding, putting in a coarse plate to prevent 

 the pudding from burning before it rises. Three hours 

 will cook it. Be careful not to allow the water to stop 

 boiling. 



SQUASH PUDDING. 



One gill of squash, one gill of milk, one egg, one ounce of 

 butter ; rose-water, sugar, and spice to your taste. 



MARLBOROUGH PUDDING. 



Six table-spoonfuls of apple after, it is stewed and strained 

 through a sieve. Six eggs, six ounces of sugar, six ounces of 

 butter, the juice and grated peel of a lemon, a small blade of 

 mace pounded, a table-spoonful of rose-water ; melt the but- 

 ter and stir it in just before you put the pudding into the 

 oven. Both the Marlborough and Squash puddings are 

 baked in paste. 



THANKSGIVING PLUM-PUDDING. 



One loaf and a quarter of baker's bread grated and sift- 

 ed without the crusts, one pound and a half of stoned rai- 

 sins, six ounces of butter. Butter the dish and cover with 

 bread ; then a layer of raisins and small lumps of butter al- 

 ternately until your dish is two thirds full. Then pour over 

 the following custard : to nine gills of milk add ten eggs, 



