PUDDINQS. 351 



Ihe juice, and as soon as softened place on the stove and boil to a thin jelly 

 only, and when oold add brandy, % Pt- to each pound of sugar used. If thL<» 

 is to be given to very young children, the jelly may be used in place of the jam, 

 in equal parts, tlius avoiding the seeds. For a child of 2 to 5 years, put 2 or 3 

 table-spoonfuls of each into a glass with a tea-spoonful of essence or extract of 

 cinnamon, mixing thoroughly, and giving a tea to a table-spoonful of it as of teq 

 as they like, or every half hour until relieved. 



Remarks.. — This shows the great value and variety of ways in which thq 

 blackberry may be used. (See also the Blackberry Cordial in the Medical 

 Department.) 



Whortle (Huckle);Berry Pudding, Boiled.— Eggs, 4, well beaten; 

 sweet milk, 1 pt. ; salt,- 1 tea-spoonful ; nicely assorted and fully ripe whortle- 

 berries, 3 pts; stir all well together, then stir in sifted flour to make a stiff bat- 

 ter, tie tightly in a properly prepared pudding-cloth, mold or dish, and boil or 

 steam 2 hours. To be served with any sweet sauce, or sugar and butter creamed. 



Beefsteak Pudding, Boiled. — Cut into small pieces tender, round 

 beefsteak, 2 lbs. ; season with a little salt and- pepper; celery, or celery salt (an 

 arti( -e now in the market), and summer savory, each, 1 tea-spoonful ; a few 

 sprigs of parsley, if you have it, chopped, and if you use fresh celery, chop it, 

 too; and 1 small onion, chopped very fine (if you tolerate them at all); mix the 

 seasoning well together; having lined the pudding dish with a crust or paste, as 

 directed below, put on a layer of the steak, and sprinkle on some of the season- 

 ing, and so fill in all with alternate layers of steak and seasoning; then dip over 

 with a spoon sufllicient hot water, and cover in with a top crust, and lay upon 

 this a buttered paper, covered with a suitable plate; stand it in a basin of boiling 

 water and let it continue to boil 2 hours; then remove the plate and paper, and 

 set in a hot oven a few minutes to brown. Sufficient for 5 or 6 persons. 



For the Paste. — Flour, \% cups; salt, ]4, tea-spoonful; eggs, 1; butter, of 

 what is better for this paste for meat, beef, or other drippings, 2 cable-spoon- 

 fuls; water, about J^ cup, to properly wet up the flour. 



Meat and Rusk, or Bread Crumb Pudding, Baked.— Chop any 

 kind of cold meat, with an equal amount of cold salt pork, or better still, sea' 

 son it well with butter, pepper and salt, and add 2 or 3 beaten eggs. Then put 

 into the buttered dish a layer of rusk, or bread crumbs; wet with milk; or in 

 place of these, cold boiled rice, or hominy, and so fill in, in alternate layers; 

 crumbs, or rice, or hominy being first and last; cover with a plate, and bake % 

 of an hour; remove the plate to brown the top, and serve hot, in place of other 

 meat. (See also Potato Pudding, No. 2, below.) 



Potato Pudding, No. 1, Baked.— Large mealy potatoes, 6; eggs, 6; 

 sugar, 2 cups: butter, 1 cup; flour, i^ cup; milk, or if you have it, cream, 1 

 pt ; 1 lemon, and a little salt. Directions— Boil, or steam, the potatoes and 

 mash nicely, stin-iiig in the yolks of the eggs; beat the whites to a froth and 

 stir in the sugar, flour, milk, or cream, the grated rind of the lemon, and salt; 

 squeeze out the juice, and stir all together, and bake about 1% hoius. Sugai' 

 aod cream, or sugar and butter sauee. Very nice. 



