320 THE HOUSEHOLD. 



Date or Prune Pudding. — Take a quart of milk, beat six eggs, half 

 the whitea in half a pint of milk, and four spoonfuls of flour with a little salt, 

 and two of beaten ginger; then by degrees mix in all the milk and a pound 

 of dates, tie it in a cloth, and boil it an hour; molt butter and pour over it. 

 Damsons are very nice instead of the dates or prunes. 



A Delicious Pudding — Sift two tablespoonfals of flour, and mix with 

 the beaten yelks of six eggs, add gradually one pint of sweet cream, a quar- 

 ter of a pound of citron cut in very thin slices, and two tablespoonfuls of 

 sugar; mix thoroughly, pour into a buttered tin, and bake twenty-five min- 

 utes. Serve with vanilla sauce. 



Dandy Pudding. — One and one-half pints of mUk, four eggs, sugar to 

 taste. Boil the milk and yelks and one teaspoonful of corn starch. Boat the 

 whites to a still' froth, after the cream is cooked, put it in a dish to cool. 

 Then drop the whites, after sweetening, on the cream. Brown the top a few 

 minutes. 



Englisli Plum Pudding— One-half pound currants, one pound raisins, 

 one-half pound of beef suet, butter the size of an egg, three eggs, one nut- 

 meg, two teaspoonfuls of lemon, three-fourths of a pint of milk, a little salt, 

 flour sufficient to stiffen, mix well together; put into a bowl and bake four 

 hours; cover bowl with a cloth. Sauce. — Three tablespoonfuls corn starch, 

 one-half pint milk, one-half cup of sugar, one tablespoonful of butter; boil 

 five minutes. 



Economical Family Pudding—Bruise with a wooden spoon, through 

 a colander, six large or twelve middle-sized potatoes, beat four eggs, mix 

 with a pint of good milk, stir in the potatoes, six ounces sugar and flavoi-ing, 

 butter a dish, bake half an hour. This receipt is simple and economical, as 

 cold potatoes, which may have been kept two or three days, till a sufficient 

 quantity is collected, will answer qtiite well. 



Egg Sance. — Boil half a dozen eggs hard, when cold remove the shell, 

 cut each egg in half crosswise, and each half into four quarters. Put them 

 into one pint of melted butter. 



Floating Ii^land Custard. — One-half gallon sweet milk, eight eggs 

 beaten to a froth, yelks and whites beaten separately, add one tablesiwonful 

 of flour and a little milk. Set the milk on the stove in a tin basin or a por- 

 celain kettle, bring it to a boiling heat, add the mixture of yelks of eggs and 

 flour, let it boil iip thick, stirring constantly. Flavor with lemon unless 

 some other flavoring is preferred (lemon is best), beat the whites of the 

 eggs to a stiff froth, sweeten the custard to your taste, place the white of 

 eggs on top, let it remain over the stove a minute, then take it off and serve. 

 This makes a very nice dessert if made properly, and is good cither hot or 

 cold. This receipt is enough for eight or ten persons. 



Orange Fritters. — One pound of flour, one pint of milk with a tea- 

 spoonful of salt in it, and one-quarter of a poimd of molted butter, and 

 three eggs beaten very light. Prepare four oranges by removing the yellow 

 rind and every particle of white pith; divide into small pieces without 

 breaking the skin. In each spoonful of batter put a piece of orange, and 

 fry a golden brown; sift powdered sugar over as sooa as taken from 

 the paa. 



