PUDDINGS. 345 



sugar and whites of the eggs over the jelly; set it back in the oven and bake 

 shghtly, to be served when cold; cut in slices it is very beautiful. 



Remarks. — Butter and sugar creamed, and the juice of the lomon creamed 

 in, is not amiss when served, especially for the dinner-party. But sifted sugar 

 over it does nicely. 



Cracked-Wheat Pudding. — Unskimmed sweet milk, 1 qt. ; sugar and 

 cracked- wheat, each 1 cup; a bit of cinnamon; stir together and place in an 

 oven of medium heat. When about half done stir in the crust already formed, 

 and leave it to form another, which will be sufficiently brown. Try when itiis 

 done by tasting a grain of wheat, which must be very soft. This, served hot 

 or cold with sweetened cream or rich milk, is not only delicious but a very 

 healthful pudding. So is the following, with the same sauce: 



Poor Man'B Pudding, Boiled.— Molasses, water, chopped suet and 

 raisins, each 1 cup; saleratus or soda, 1 tea-spoonful; salt, 1 teaspoonful, and 

 sifted flour to make a stiff batter. Tie in a prepared cloth [see general direc- 

 tions] and boil 2 hours. Of course, it must be put into boiling water and kept 

 boiling all the time. [See last remarks for a sauce.] 



Floating Island Pudding, No. 1— Very Nice.— Eggs, 8; sweet 

 jnilk, l}i qts.; sugar, 5 heaping table-spoonsful; vanilla and lemon extracts, or 

 any other two kinds of extracts. Directions — Separate the whites, and make 

 a custard of the yolks with 4 spoonfuls of the sugar and the milk, flavored 

 pretty freely with one of the extracts; and when properly made, put into a suit- 

 able glass dish and set in a cool place, to be ready for the "floats," to be made 

 with the whites of the eggs and the other spoonful of sugar, and slightly flav- 

 ored with the other extract, as follows: Beat the whites, with the spoonful of 

 i, agar and slight flavor, to a stiff froth ; have a shallow pan of water — or milk ia 

 ^st, if you have it — boiling hot when the frotli is hot; then, with a wet spoon, 

 wdke up this white froth and poach (boil the same as poaching eggs, which see) 

 them in the water or milk, turning once to ensure cooking both sides, and whea 

 all is poached, carefully place these, the large end outwards (if properly done, 

 they will keep their oblong shape), on top of the yellow custard. Each piece 

 of the "floats" may have a bit of colored jell upon them, if you choose, for 

 ornamentation. 



Remarks. — You may say, this is too much trouble Of course, it is con. 

 siderable labor; but you can't have nice things without a certain amount of 

 labor, and as this would only be expected upon occasions of the presence of 

 especial friends, it might be a pleasure to make it; otherwise, take the following, 

 No. 3— -the more common plan. If not so large a supply is needed, take half 

 the quantities. 



Floating Island Pudding, No. 2. — Ingredients and quantities the 

 same as No. 1, lining the dish, however, with strips of cake, pour in the yellow 

 custard, when properly cooked, and place the beaten white froth upon the top 

 as a whole, aud pat on a few bits of colored jell, if you like; but if it is in a 

 dish which you can set in the oven 3 or 4 minutes, to slightly brown the frost- 

 feig, do so beforw putting on the bits of jelL 



