140 FAKM HOMES, IN-BOGUS AND OUT-DOORS. 



come partly cooled, and then add two eggs, four table 

 spoonfuls of sugar, half a teaspoonful of salt, and either 

 cinnamon or ginger, as preferred. Pour it into a buttered 

 dish, turn over it half a cupful of cream or rich milk, 

 allowing it to remain on top, and let it bake from thirty 

 to forty minutes. It should be partly cooled before being 

 served. A boiling-hot pudding or pie is a needless addi- 

 tion to human woes. 



Christmas Pudding. Mix three cupfuls of flour, one 

 cupful of milk, one cupful of molasses, one cupful of raisins, 

 three tablespoonf uls of finely chopped salt pork, one egg, 

 half a teaspoonful of cinnamon, the same of nutmeg, and 

 a pinch of cloves ; add, lastly, two teaspoonfuls of baking 

 powder, beat thoroughly together, pour it in a pudding 

 dish, and let it steam for three hours. 



Sauce for Christmas Pudding. Make a smooth butter 

 gravy, stir into it four tablespoonf uls of good brown sugar, 

 and the juice of a lemon, letting it boil until clear. 



Boiled Fruit Pudding. Mix one cupful of sugar, two 

 cupfuls of sweet milk, one egg, a little salt, half a nutmeg, 

 two cupfuls of dried currants, chopped raisins, or sliced 

 sweet apples, enough of flour for a stiff batter, and two 

 teaspoonfuls of baking powder. Pour the batter into a 

 buttered pail, or a floured pudding-cloth, and let it boil 

 steadily for three hours in plenty of water. 



Simple Bread Pudding. Pour a quart of hot milk upon 

 a pint of bread-crumbs that have been placed in a but- 

 tered dish ; add two eggs, a dust of cinnamon or nutmeg, 

 a little fruit, if liked, and bake it twenty minutes. Serve 

 with cream and sugar. 



Simple Bread Pudding, No. 2. Dip slices of stale 

 bread into hot water, and lay them in a buttered earthen 

 dish. Into each slice, press a few fine raisins and sprinkle 

 over a little cinnamon. Beat together two eggs and a 



