674 



HOME AND HOUSEHOLD. 



chopped fine, half a pound stale bread crumbs, one-quarter of a pound sugar, teaspoon 

 salt, grated lemon peel and spice to taste. Boil in a mould or bag four hours. Serve 

 hot with rich sauce. This is a winter dessert, and a nice, inexpensive pudding. 



Plain Macaroni or Vermicelli Puddings. Put two ounces of macaroni or 

 vermicelli into a pint of milk, and simmer until tender. Flavor it by putting in two 

 or three sticks of cinnamon, while boiling, or some other spice when done. Then 

 .beat up three eggs; mix in an ounce of sugar, half a pint of milk, a teaspoonful of 

 salt, and a glass of wine. Add these to the broken macaroni or vermicelli, and bake 

 in a slow oven. 



Green Corn Pudding. Twelve ears of corn, grated. Sweet corn is best. One 

 pint and a half of milk. Four well-beaten eggs. One teacup and a half of sugar. 

 Mix the above, and bake it three hours in a buttered dish. More sugar is needed if 

 common corn is used. 



English Fruit Pudding. One pound currants, one pound stoned raisins, one 

 pound sugar, one pound suet, two pounds grated or soaked bread, six eggs, one-half 

 teaspoonful saleratus, one teaspoonful salt, and one grated nutmeg. Crumb the soft 

 part of the bread fine; soak the crust with boiling milk, or water will do; beat up 

 the eggs and put all together. Mix thoroughly with the hands. Take a square piece 

 of cotton cloth and lay it in a tin pan; put the pudding into the cloth and tie down 

 close; put into a pot of boiling water and boil five hours. As the water boils away, 

 add more boiling water. 



Chocolate Pudding. One quart of milk, three tablespoonfuls sugar, four table- 

 spoonfuls cornstarch, two and one-half tablespoonfuls chocolate. Scald the milk 

 over hot water. Dissolve the cornstarch in a little scalded milk, and before it 

 thickens, add the chocolate, which has been dissolved by placing in a small basin, 

 which is set in a still larger one of boiling water. Stir until sufficiently cooked. Use 

 with cream, or sauce of butter and cream, stirred to a cream. 



Rice and Apple Pudding. One cup of rice, boiled very soft ; stir well to keep 

 from burning. Eight large apples, stewed; pass the pulp through a sieve. Mix it 

 thoroughly with the rice. Add one-half teaspoonful of butter and the yolks of two 

 eggs, well-beaten; sweeten to the taste; bake. Beat the whites of the eggs and put 

 on top, and return to the oven a few moments to set the frosting. It is better almost 

 cold. 



Orange Pudding. Peel and cut five good oranges into thin slices, taking out 

 all the seed. Put over them a coffee-cup of fine white sugar. Let a pint of milk get 

 boiling hot by setting it in hot water. Add the yolks of three eggs, well-beaten, one 

 tablespoonful of cornstarch, made smooth in a little milk. Stir all the time, and as 

 soon as it thickens, pour over the fruit. Beat the whites to a stiff froth and spread 

 over the top for frosting, and set in the oven to harden. Best eaten cold. 



Boiled Scrap Bread Pudding. Any odd pieces of bread. Put into a bowl 

 and pour boiling milk over them. Let them stand till well soaked, then beat up 

 with a fork. Add a small piece of dripping, a few currants or raisins, a little moist 

 sugar. Mix well up, put into a greased bowl, tie a floured cloth over the top, and 

 boil for an hour. Good either hot or cold. 



Plum Pudding for the Million. One-half pound chopped suet, one-half pound 

 flour, one-half pound bread crumbs, one pound grated carrots, one pound potatoes, 

 one pound currants, one pound raisins, one pound apples, one teaspoonful of ginger, 

 one teaspoonful of cinnamon, one teaspoonful of allspice, one teaspoonful of baking- 

 powder, half a nutmeg (grated), one pound sugar, a good pinch of salt. Mix the 



