g3« DR. CHASE'S RMJIPER 



Cottage Pudding, No. 2, With Sauce for Same.— Sifted flour 

 (flour should always be sifted), 1 pt. ; white of 3 eggs, beaten to a stiff froth; 

 butter, 3 table-spoonfuls; sugar, 1 cup; sweet milk, 1 cup; baking powder, 3 

 teaspoonfuls. Mix, and sprinkle granulated sugar over the top. 



Sauce for the Same. — Sweet milk, 1 pt. ; sugar, )^ cup; yolks of 2 eggs, 

 beating and stirring well while being boiled together; flavor with lemon. Of 

 course, any other flavor can be used. 



Cottage Pudding, Quickly Made, No. 3, With Sauce for 

 Same.— Sugar, raisins and sour cream, eachl cup; flour, 2 cups; soda, 1 tea- 

 spoonful; 2 eggs; ^ grated nutmeg; bake in long cake tin. 



Sauce for Same. — Sugar, 1 cup; butter, J^ cup; flour, 4 heaping table- 

 spoonfuls; rub all well together, and grate in the other half of the nutmeg and 

 pour on boiling water, 3 pints; let it boil up once, and it is ready for use. Use 

 freely, as there is plenty of it; and light cottage puddings take up sauce as 

 freely as a toper does whiskey — all he can get. I can take the sauce freely, but 

 beg to be excused on the whiskey, although I do not object to a little spirits in 

 pudding sauce. Sugar makes it palatable, if but little is used. 



Cottage Pudding, No. 4, Steamed.— Sugar and sweet milk, each 1 

 cup; melted butter, 3 table-spoonfuls; 1 egg; flour, 1 pt.; soda, 1 tea-spoonful; 

 cream tartar, 2 tea-spoonfuls. Steam in suitable dish \% hours. Serve with 

 any sauce desired. 



Custard Pudding. — Sweet milk, 1 pt; peel of 1 fresh lemon; lump 

 Bugar, J^ lb. ; eggs, 4. Directions — Shred (cut in long thin strips) the lemon 

 peel very fine, and put it into the milk, bringing to a boil ; then take out the 

 peel and add the sugar and pour the scalding milk upon the eggs, which have ■ 

 been well beaten. Put into a basin or tart dish, and set in a sauce pan with 

 boiling water to reach only half way up. Do not boil the water, but keep it at 

 bubbling heat for 20 minutes, or until the custard sets. 



Bemarks. — Very nice, hot or cold. Orange or other flavoring may take 

 the place of lemon, if preferred. 



Pudding -with Chopped Eggs, a la Creme.— Boil 6 eggs hard, 

 chop fine; Jiave grated bread sufficient. Put into a buttered dish, alternate 

 layers of the chopped egg and grated bread to fill the dish, or nearly so; put 

 butter in small bits, 1 table-spoonful over the top; a little salt and pepper; then 

 pour on boiling sweet milk, 1 pt. Bake to a light brown. To be served warm 

 with very nice butter. 



Cream, or Custard Pudding, No. 1.— Sweet cream, 1 pt., into 

 which stir smoothly fine sifted flour, 1 cup; put over the fire and stir until 

 quite thick, take off, and when cool, stir in 4 well beaten eggs; white sugar, 2 

 cups, and chopped citron, 1 cup. Bake till set only. If a custard is baked 

 too long it becomes watery, which is considered to spoil them. To be eaten 

 cold, with or without sauce as preferred. 



Custard Pudding, "Dandy," No. 2.— Sweet milk, 1 qt.; flour, 2 

 table-spoonfuls; white sugar, 5 table-spoonfuls; a pinch of salt and a little mace. 

 DxRECTiONS— Mix the flour, salt, mace and 4 spoonfuls of the sugar with the 



