RECIPES. 675 



flour, bread crumbs, suet, carrots, potatoes, ginger, cinnamon, allspice, nutmeg, 

 baking-powder, salt, and sugar well; then add currants, raisins (stoned and cleaned), 

 and apples. Mix with water or milk into a soft paste. Boil in floured cloth for four 

 hours, or in a basin or mould for five hours. Good. 



Brown Suet Pudding. One pound flour, one-fourth pound suet, one-half 

 pound treacle, one-half pound raisins, salt, half nutmeg (grated), one teaspoonful 

 cinnamon, one teaspoonful soda, one teaspoonful cream of tartar, milk. Warm the 

 treacle, chop the suet very fine, mix the flour with a pinch of salt, soda, cream of 

 tartar, nutmeg, cinnamon, all well together; add treacle, suet, raisins, and put in a 

 well-floured cloth, and boil quickly for three hours. 



Fig Pudding. One pound figs, one-half pound flour, one-half pound bread 

 crumbs, one-fourth pound suet, two ounces sugar, half a teaspoonful nutmeg, one 

 teaspoonful cinnamon, one small teaspoonful baking-powder, milk or water. Chop 

 the suet and figs fine. Mix flour, bread crumbs, sugar, cinnamon, nutmeg, and 

 baking-powder well together. Add suet and figs, with enough milk or water to make 

 into dough. Roll it into a floured cloth, leaving room for it to swell, and boil very 

 fast for three hours. 



Indian. Pudding. One quart milk, one-half pound Indian meal, one small cup 

 treacle, one tablespoonful dripping, one teaspoonful ginger, one egg, one teaspoonful 

 baking-powder, a pinch of salt. When the milk is nearly boiling, wet the meal with 

 some of the cold milk and let it boil; then add the treacle, dripping, ginger, pinch 

 of salt, and egg well beaten; lastly, the baking-powder. Turn it into a pie-dish and 

 bake for two hours. 



Cottage Pudding. One cup milk, one teaspoonful (large) butter, one teaspoon- 

 ful sugar, three-fourths pound flour, one teaspoonful soda, one teaspoonful cream of 

 tartar, yolks of two eggs. Mix sugar, yolks of eggs, and butter to a cream; then add 

 the milk and flour by degrees. Beat very light; then add soda and cream of tartar, 

 and bake for one hour. 



A Few Hints on Pudding Making. When a pudding is to be boiled, see that 

 the cloth to be used is very clean, and that it is dipped in boiling water, dredged with 

 flour, and shaken well before the pudding is put into it. 



If a bread pudding, it must be tied loose. If a batter one, it must be tied tight. 



When a shape or basin is to be used, it must be well greased before the pudding 

 is put in. When it is ready, care must be taken in lifting it out. Allow it to stand 

 for a few minutes before unloosing the cloth. 



All puddings must be boiled in plenty of water, turned frequently, kept closely 

 covered, and never allowed to go off the boil. 



If the pudding is to be baked, the dish or pan must be also greased before it is 

 put in. Bread and custard puddings require time and a moderate oven, to raise 

 them. 



As a rule, steamed puddings are put in an earthenware dish, covered with a tight 

 cover or greased paper, which is placed in a pan of boiling water, which must not 

 come more than three parts up the sides of the pudding-dish. If the water boils 

 away, more boiling water must be added, and it must be kept always boiling. Be 

 careful in removing the lid that no drops fall on the pudding. Puddings, etc., when 

 steamed, do not require so much liquid in them as when baked. The dry air of the 

 oven dries them ; steaming keeps them moist. 



