RECIPES. 673 



suet chopped very fine, flavoring of ratafia or vanilla. Put these ingredients into a 

 mould, and boil one and one-half hours. Serve with brandy or sweet sauce. 



Another. One teacup of rice, one teacup of sugar, one cup of raisins, one-half 

 teacup of butter, one quart of milk; nutmeg, cinnamon, and salt to the taste. Put 

 the butter in melted. Mix all in a pudding-dish and bake it two hours, stirring it 

 frequently until the rice is swollen. It is good made without butter. 



Banana Pudding. Lay in a pudding-dish slices of sponge cake. Pour over 

 boiled custard, with sliced bananas. Cover with soft frosting, which may be made 

 of the whites of the eggs used in custard. 



Steamed Pudding. One and one-half cup of molasses, one cup each of finely 

 chopped suet and dried currants, or any kind of berries, two we*ll-beaten eggs, and 

 four cups of flour. Spice to taste. Steam for two hours. 



An Excellent Indian Pudding without Eggs. Take severt heaping spoon- 

 fuls of scalded Indian meal, half a teaspoonful of salt, two spoonfuls of butter or 

 sweet lard, a teacup of molasses, and two teaspoonfuls of ginger, or cinnamon to the 

 taste. Pour into these a quart of milk while boiling hot. Mix well, and put in a 

 buttered dish. Just as you set in the oven, stir in a teacup of cold water, which will 

 produce the same effect as eggs. Bake three-quarters of an hour in a dish that will 

 not spread it out thin. 



Plum Pudding. Chop and rub to a cream one-half pound of suet. Add a 

 scant half gound of sugar. Mix well. Add three well-beaten eggs, one nutmeg 

 grated, one-half teaspoonful of clove, one-half teaspoonful of mace, one-half teaspoon- 

 ful of salt, one-fourth cup of brandy or one cup of milk, one-half pound of flour, 

 one-half pound of raisins, one-half pound of currants, and three-eighths of a pound 

 of citron. Steam from seven to eight hours. The raisins should be chopped. When 

 the mixture is ready for steaming, it should be quite thin. The longer it is steamed, 

 the better. 



Rennet Custard. Put three tablespoonfuls of rennet wine to a quart of milk, 

 and add four or five great spoonfuls of white sugar and a saltspoonful of salt. Flavor 

 it with wine, or lemon, or rose-water. It must be eaten in an hour, or it will turn to 

 curds. 



Bird's-nest Pudding. Pare tart, well-flavored apples; scoop out the cores with- 

 out dividing the apple; put them in a deep dish, with a small bit of mace and a 

 spoonful of sugar in the opening of each apple. Pour in water enough to cook them. 

 When soft, pour over them an unbaked custard, so as just to cover them, and bake 

 till the custard is done. 



A Minute Pudding of Cornstarch. Take four heaped tablespoonfuls of corn- 

 starch, three eggs, a teaspoonful of salt, and one quart of milk. Boil the milk, reserv- 

 ing a little to moisten the flour. Stir the flour to a paste, perfectly smooth, with the 

 reserved milk, and put it into the boiling milk. Add the eggs well-beaten; let it 

 boil till very thick, which will be in two or three minutes, then pour into a dish and 

 serve with liquid sauce. After the milk boils, the pudding must be stirred every 

 moment till done. 



Cocoanut Pudding (plain). Take one quart of milk, five eggs, and one cocoa- 

 nut, grated. The eggs and sugar are beaten together, and stirred into the milk when 

 hot. Strain the milk and eggs and add the cocoanut, with nutmeg to the taste. 

 Bake about twenty minutes, like puddings. 



Carrot Pudding. Half a pound each of grated carrots and sweet potatoes, half 

 a pound chopped beef-suet, half a pound each of raisins and currants, seeded and 



