PUDDINGS. , 347 



Always keep a kettle of boiling water to fill up as it boils away from the pud- 

 ding. For a pudding-cloth get % of a yard of white drilling. Keep an old 

 saucer in the bottom of the kettle to save the pudding from burning. — Christian 

 Union. 



Remarks. — Steaming is not only the safer way, but it is, of late, much the 

 more common way, and no doubt, much the most healthful way, Any of the 

 sweet sauces, heretofore given, wiU be nice for this or any of the following bat- 

 ter puddings, unless otherwise directed 



Batter Pudding No. 2, with Sotir Cream, Baked.— Sour cream, 

 flour, and sweet milk, each, 1 cup; eggs,3; a little salt, and soda, % tea- 

 Bpoonful. Directions — First rub the flour smooth with the cream, then add 

 the milk and the well-beaten eggs, salt and soda, and bake in a quick oven. 

 To be eaten with highly sweetened cream or milk to make up for the absence 

 of sugar in the pudding. 



Batter Pudding, No. 3, with Sweet Cream, Baked. — Sweet 

 cream, }4 cup; sweet milk, 1 cup; eggs, 2; flour, 4 table-spoonfuls; butter, 1 

 table-spoonful; sugar, 1 cup; 1 lemon. Directions — Work the same as the 

 last above, grating in the yellow rind of half the lemon, and putting in halt 

 the juice, saving the other half for flavoring the butter and sugar, to be creamed 

 to serve it with ; bake in a moderate oven. 



Fruit Batter Pudding, No. 4, with Sour Milk, Baked or 

 Boiled. — Sour milk and sugar, each 1 cup; flour, 1 pt. {1% cups); cream tar- 

 tar, 1 tea-spoonful; soda, J^ tea-spoonful; home-made dried fruit, English cur- 

 rants or raisins, as most convenient, or preferred, 1}^ cups; eggs, 2, well beaten; 

 a little salt and the flavoring extract preferred, 1 table-spoonful. Bake in a 

 moderate oven %to \ hour, or boil in a mould, cloth, or tin pail, covered, 3 

 hours. To be eaten with cream and sugar, maple syrup, or any other sauce 

 preferred. 



Batter Pudding, No. 5, Without Milk or Sugar, Except in 

 the Sauce, Baked.— Flour, 1 cup; eggs, 3; a little salt, and soda, 1 tea- 

 spoonful; mix on general principles. Bake in a reasonably hot oven, and serve 

 with the following; 



Sauce for Same, or Any Other Pudding. — A table-spoonful of flour rubbed 

 smooth in a little cold milk; pour it into 1 cup of boiling milk, having sugar, 1 

 cup, rubbed well with butter, % cup, and as soon as the milk comes to a boil 

 again put in the creamed sugar and butter, and continue to boil 2 or 3 minutes 

 only, and serve, both pudding and sauce, hot. 



Batter Pudding, No. 6, Rich with Sweet Milk and Eggs.— 

 Sweet rich milk, 1 qt. ; eggs, 8, beaten separately, very light; flour, sifted, 12 

 table spoonfuls; a little salt. Beat the batter perfectly smooth, and bake in a 

 quick oven, and serve immediately, with butter and sugar creamed, and flavored 

 to suit each maker's taste, or preference. 



Batter Pudding, Extra, No. 7, with Pork and Raisins, 

 Steamed.— Sifted flour, 3 cups; sweet.milk, 3 cups; chopped raisins, 1 cap: 



