PUDDINGS. 349 



Suet Pudding, No. 2, With Sweet Milk and Crackers, Baked. 



— Suet, chopped fine and freed from strings (to skin the membrane of the suet 

 is to " free it from strings;" see the first, or " English Plimi Pudding," and the 

 remarks following it, as to " skinning" suet to save time), }4 cup; fine cracker- 

 crumbs, 1 cup; sugar, 3 table-spoonfuls; eggs, 3; sweet milk, 3 cups; salt, 1 

 tea-spoonful. Directions — Beat the yolks with the sugar: add to them the 

 cracker and milk; then the suet; whip the whites and add lastly, leaving out 

 the white of one to whip for the frosting; bake about 1 hour; make the frosting 

 by beating, and adding 1 table-spoonful of powdered sugar; spread your frost- 

 ing on when the pudding is baked; set it back in the oven to give it a brown, 

 ■watching closely; and, before sending it to the table, ornament with dots of cur- 

 rant jelly. — Letters of Experience. 



Remark*. — " Experience " is necessary to do things well. The author, 

 when he began his work of making " receipt books," had great difficulties to 

 overcome; but twenty years of experience enables him to tell at a glance now 

 what formerly would take a long time, and often several tests to accomplish. 

 Stick to your life-work as I have to mine, and 99 in every 100 will succeed as I 

 have done. See, also, " Plum Puddings," which are generally made with suet, 

 in place of other shortenings. 



Stale Bread Pudding, With or Without Fruit.— Stale bread (dry 

 bread or hard crusts), grated, 2 qts. ; eggs, 5; sugar, raisins and English cur- 

 rants, each 1 cup; butter, 3^ cup; spices to suit. Derections — Soak the bread 

 in water sufficient to cover it (milk is much better); whip the eggs, then the 

 sugai into them ; pick over the raisins, mash and look over the currants, melt 

 the butter, and mix all nicely together, having mashed the bread-crumbs into a 

 pulp; and if not sufficiently moist, add a little more water or milk, whichever 

 you are using, to make a suitable batter. Having lined the pudding-dish with 

 a nice crust, pour in the mixture and put a thin crust over of the same; bake in 

 a moderate oven about 1 hour; serve with any of the ' sweet sauces " preferred. 



Remarks. — Home-made dried fruit may take the place of the foreign kinds, 

 remembering that home-tiried currants require double the amoimt of sugar. If 

 no fruit is used, you will still have a nice pudding. And if you cut prunes in 

 bits from the ' ' pit, " you also have a nice pudding. 



Bread Pudding, Aunt Eachel's. — "Aimt Rachel," in the Rural New 

 Yorker, says: "A pudding may be made of small pieces of bread, if the fam- 

 ily taste does not rebel. [I never see the family taste rebel against so good a 

 pudding.] The bread should be broken fine, covered with milk, and set on the 

 stDve where it is not too hot, until it becomes soft. Remove and stir in a table- 

 spoonful of sugar, 1 of butter, a small tea-spoonful of salt, also a pinch of cin- 

 namon, or allspice, and, if liked, 3^ cup of chopped or cut raisins, or dried 

 raspberries. "When cool enough, stir in an ^gg, well beaten, and bake 1 hour in 

 a moderate oven. To be eaten with cream and sugar, or pudding-sauce, as pre- 

 ferred " 



Remarks. — This is like what my wife used to make, except she used to put 

 the raisins in whole, to which I should never object; nor did I, as above 

 remarked, "ever see the family taste rebel against it." 



