PUDDmOS. 33» 



Orange Pudding. — Peel and slice 4 large oranges, lay them in your 

 Xwdding dish and sprinkle over them 1 enp of sugar. Beat the yolks of 3 eggs, 

 1^ cup of sugar, 2 table-spoonfuls of com starch, and pour into a quart of boil- 

 ing milk; let this boil and thicken; then let it cool a little, before pouring it 

 over the oranges. Beat the whites of the eggs and pour over the top. Set it 

 in the oven to brown slightly. — Mrs. R. McK. of Jackson, Mich., in Farm and 

 Fireside. 



Pop-Corn Pudding. — Sweet milk and pop-corn, each 3 pts. (each ker- 

 nel must be popped white, and not a bit scorched); eggs, 3; salt, J^teaspoonfuL 

 Bake 3^ hour. 



Sav^ for Same. — Sweetened cream or milk. 



Chestnut Pudding. — Peel off the shells, cover the kernels with water, 

 and boil tiU their skins readily peel off. Then pound them in a mortar, and to 

 every cup of chestnuts add 3 cups of chopped apple, 1 of chopped raisins, J^ 

 cnp of sugar, and 1 qt. of water. Mix thoroughly, and bake until the apple is 

 tender — about J^ hour. Serve cold with sweet sauce. 



Remarks. — Whoever loves chestnuts (and who does not) will like the flavor 

 ef this pudding. Take out a chestnut from the boiling water, and drop it into 

 cold water a moment, and if the dark skin will rub oflf with the thumb and 

 finger (which is called blanching), they have boiled enough. 



Salt Pork Pudding.— Chop very fine 1 large cup of salt pork, which 

 has been sliced and soaked in milk over night. Add to it 1 cup of molasses, 

 with 1 tea-spoonful of saleratus or soda stirred into it. Three-fourths cup of 

 sweet milk; 1 cup of stoned raisins or currants; 1 tea-spoonful each of groimd 

 cinnamon, cloves and nutmeg. Add flour enough to make as stiff as a berry 

 pudding. Steam in a cloth or boil for 4 hours. 



Sauce for Same. — For a sauce take 1 cup of white sugar and pour over it 

 the same quantity of boiling water; when melted stir in two well beaten eggs. 

 Flavor with vanilla or lemon. 



Bemurks. — If made nicely it will equal rock cake, and keep well, if made 

 bx large quantities. 



Fig Pudding, Boiled.— " Cooking for Invalids" directs fig pudding? 

 to be made as follows: Chop J^ lb. of figs very finely; mix with them coarse 

 sugar, J^ lb. ; molasses, 1 table-spoonful; milk, 4 table-spoonfuls; flour, ^ lb. 

 {1% cups); suet, chopped, 3^ lb.; 1 egg and a pinch of grated nutmeg; put the 

 pudding into a buttered mould, and boil 5 hours. 



BeTnarks. — Nothing said about a sauce; but any of the "sweet sauces" 

 would be nice for it; or the " sweetened cream," as the prune pudding below. 



Prune Pudding.— Prunes, J^ lb., boiled soft and thick; remove the pits, 

 chop fine, and stir in coarse sugar, a scant cup; the whites of 6 eggs, beaten 

 stifE. Bake a light brown. Serve with sweetened cream or milk, with nutmeg 

 to suit 



Apple Pudding, "No. 1, Dutch.— Flour, 1 pt. (1?^ cups); salt, i^ tea- 

 spoonful; baking powder, 3 tea-spoonfuls, or 1 of cream of tartar; soda, J^ tea 



