COOKING RECIPES. 321 



Pmlt Roll. — Make a crust as usual, which roll out in a long sheet. Cut 

 a quantity of fruit, peaches, apples, or plums, or small fruit mashed, or jam, 

 which spread thickly over and sprinkle with sugar; roll up and fold the 

 ends over; then wrap in a strong cloth and tie closely, and place in a steamer. 

 Serve with sauce or sweetened cream. 



Fig Pudding. — Take a quarter of a pound of figs, pound them in a 

 mortar, and mix gradually half a potind of bread crumbs, and four ounce* 

 of beef suet, minced very small, add four ounces of pounded sugar, and mix 

 the whole together, with two eggs beaten up, and a good teacup of new milk. 

 When all these ingredients are well mixed, fill a mold and boil for fotir 

 hours. 



Farmers' Pudding.— Heat one quart of milk to boiling, then stir in, 

 slowly, one teacup of maizcna. Mix with this about six good apples, pared 

 and sliced, and add two tablespoonfuls of sugar, one of butter, and a little 

 allspice and nutmeg. Pour the whole mto a deep dish, and bake until done, 

 which will be in about forty minutes. 



Fruit Puddingi — One egg well beaten, one cup bweet milk, one and 

 one-half cups of berries, half cup of sugar, one spoonful of butter, one cnp 

 bread crumbs. Bake in a shallow dish. 



einger Pudding.—Five eggs, two cups of sugar, two cupe of butter, 

 four cups of flour, one cup of molasses, one cup of sour milk, one tcaspoon- 

 fnl of soda, ginger and allspice to taste. Bake in a pan or steam in a mold 

 or pan. 



Sauce for Ginger Pudding. — One-half pint of molasses, one pint of 

 sugar, one-half pint of butter, ginger to suit the taste, and a little water. 

 Boil all together until the sauce becomes somewhat thick. 



Golden Pudding. — Haifa potind of bread crumbs, quarter of a pound 

 of suet, quarter of a pound of marmalade, quarter of a pound of sng^r, four 

 eggs; mix the suet and bread crumbs in a basin, finely minced, stir all the 

 ingredients well together, beat the eggs to a firoth; when well mixed put into 

 a mold or buttered basin, tie down with a floured cloth, and boil two houis. 

 Serve with powdered sugar over it. 



Graham Pudding. — One cup of graham flour, half a cup of sweet 

 milk, a Uttle salt, a teaspoonful of baking powder. Turn over a pudding- 

 dish full of sUced apples sweetened with either sugar or molasses. Bake 

 till thoroughly done. This is a good dish for those who cannot eat rich pie- 

 crust, and may be varied by using different kinds of fimit. 



Hard Time* Pudjling. — Half a pint of molassee, half a pint of water, 

 two teaspoonfuls of soda, one teaspoonful of salt. Thicken with flour 

 enough to make a batter about like that for a cup cake. Put this in a pud- 

 ding-bag; allow room to rise. It would be safe to have the pudding-bag 

 about half full of the batter. Let this boil steadily for three hours. Sauce 

 to serve with it is made thus: Mix two teaspoonfuls of either white or brown 

 sugar with a lump of butter tlie size of a butternut; a Uttle salt and one 

 large spoonful of flour should be mixed with the butter and sugar. VThen 

 free from lumps pour boiling water slowly over it, stirring all the time. L«^ 

 it boil up once or twice to make it of the desired thickness, 



