350 DR. CEASE'S RECIPES. 



"Aunt Rachel " adds: " I knew a lady who kept all the broken pieces of 

 bread in a bag, that was hung where they would dry and not mold, and she had 

 the material for a pudding always at hand. The price of flour and cost of liv- 

 ing would determine whether such economies would pay." It would pay, 

 rmless it may be for farmers, who raise their own wheat and have fowls to feed 

 the broken pieces of bread to. 



Quick Pudding. — When hurried, butter a pudding-dish well, and put 

 in a layer of stoned raisins, cut into halves; then fill up with small bread- 

 crumbs, or rolled crackers; beat an egg, and add a little milk, a pinch of salt 

 and a spoonful of sugar; stir well and pour over the crumbs and bake in a 

 moderate oven. Turn out upon a plate just at time of serving. 



Honey Pudding. — Best honey, ]4. ^^■< '^'^^^ 6 ozs. butter, to a cream, 

 and stir in a cup of bread-crumbs; beat the yolks of 8 eggs, then beat all 

 together for 10 minutes; pour in suitable dish to set in water and boil, or steam, 

 1% hours. Make a sauce with arrowroot or corn starch, and flavor with extract 

 of orange. 



Blackberry Pudding, Baked or Boiled, and a Jelly, or Jam, 

 as Sauce for Same, and a Cordial for the Children. — A writer in the 

 Western Rural gives the following very nice ways of using this delicious fruit 

 in its season. For the pudding: Take nicely ripe blackberries and sweet milk, 

 each 3 pts.; eggs, well beaten, 5; sugar, 1 cup; a little salt: yeast powder (the 

 author would say baking powder, as it acts quicker), 2 tea-spoonfuls, and flour 

 to make a suitable batter to handle with a spoon, if to be baked; and as stiff as 

 can be worked if to be boiled. To be eaten with any sauce, or the following jelly 

 or jam: 



For the Jetty. — Place perfectly ripe blackberries in a porcelain kettle with 

 just water enough to keep from burning, stirring often, over a slow fire, until 

 thoroughly scalded; then strain or drain through a jelly-bag, the berries having 

 been well mashed by the stirring in scalding— twice through, if necessary to 

 make it clear; — measure, and put the juice on the stove and boU briskly 10 

 minutes; then add equal measures of nice white sugar, and continue to boil 

 until a bit of it dropped into a glass of very cold water sinks at once to the bot- 

 tom, instead of dissolving much in the water, when it is done, and makes a 

 splendid sauce for the pudding. 



For the Jam. — To each pound of the berries put, for present use, half as 

 much light brown sugar, and boil to thoroughly cook the fruit, and use as sauce 

 for the pudding; but for longer keeping, for winter use, use berries and sugar 

 equal weights, and cook carefully 1 hour, stirring constantly to avoid burning. 

 It is a cheap and excellent preserve, of which the children are very fond; and 

 it is valuable for the younger ones having the least tendency to bowel complaints, 

 and may be given half-and-half with the cordial, flavored highly with cinnamon, 

 of which most children are very fond. 



For the Cordial. — Take the very ripest blackberries, mash them in a suitable 

 tub or pail, pressing out liie juice through a stout piece of muslin : and to each 

 quart put 1 lb. of best loaf or lump sugar, also in a porcelain kettle, pouring on 



