322 THE HOUSEHOLD. 



Hard Sance for Puddings — Stir to cream one cup of butter with three 

 _ cups powdered sugar; when light, beat in juice of a lemon, two teaspoon- 

 fuls nutmeg. 



Home Pndding. — One pint of milk, j'elks of two eggs, three crackers 

 rolled fine, and bake. Use three-fourths of a cup of sugar, and the whites 

 of the eggs for frosting; spread over the pudding and return to the oven for 

 a few minutes. 



Indian Pudding— Boil two quarts of milk, and while boiling stir in 

 cornmeal enough to make it of the consistency of mush; take one cup of 

 Buct, one cup of molasses, one tablespoonful each of cinnamon and ginger 

 and stir into the pudding; scald all together well, and then set away to get 

 cool; add three well-beaten eggs, butter, size of egg, one cup each of cur- 

 rants and raisins, salt and sugar enough to serve without sauce if you wish; 

 then bake three hours slowly. Brandy sauce makes it equal to EngUsh 

 plum pudding. 



Indian Apple Pudding._Pour three pints of scalded milk over one 

 pint of sifted Indian meal, stir in two large spoonfuls of molasses, two tea- 

 spoonfuls of cinnamon or ginger, and one teaspoonful of salt, add a dozen 

 apples, pared and sliced very thin. Bake in a yellow nappy for three houra. 

 Serve with a sweet sauce. 



Kiss Pudding. — One quart milk, three tablespoonfuls cornstarch, the 

 yelks of four eggs, one-half cup sugar and a little salt. Place part of it, with 

 salt and sugar, on the stove and boil. Dissolve the cornstarch in the rest of 

 the milk and stir into the boiling milk; also, add the yelks of the eggs and 

 flour. Frosting. — The beaten Avhites of the four eggs, with one-half cup of 

 sugar flavored with lemon. Cover the pudding and nicely brown. Save a 

 little frosting to moisten the top, then put grated cocoanut over top to give 

 it the appearance of snowflake. 



Kent Pndding. — One quart of milk, six ounces of ground rice, three 

 eggs, currants, sugar, and spice to taste. The milk and rice should be boiled 

 overnight, and the other ingredients mixed in the next morning. Stir the 

 mixture well before putting it into the oven. 



Lemon Meringue Pndding. — One quart milk, two cups bread crumbs, 

 four eggs, one-half cup butter, one cup white sugar, one large lemon, juice 

 and half the rind grated; soak the bread in the milk; add the beaten yelks 

 with the butter and sugar rubbed to a cream, also the Icnum. Bake in a 

 buttered dish until firm and slightly brown; draw to the door of the oven 

 and cover with a meringue of the whites whipped to a froth, with throe table- 

 spoonfuls of powdered sugar and a little lemon juice. Brown very slightly; 

 sift powdered sugar over it and eat cold. You may make an orange pud- 

 ding in the same way. 



liemon Custard. - One cup of sugar, one of sweet milk, one tablesjioon- 

 ful of butter, three eggs, one lemon— mix lemon juice with yelks and sugar, 

 add milk next, then the butter and flour. When the custards »re cool 

 spread on the whites, well sweetened, and set back in the stove to brown. 



Magic Pastry. — Two tablo8])oonfuls of pounded sugar, four ounces of 

 fiuO'flour, two eggs. Mu all together very smoothly, and fry in lard, 



