UO PRtriTS AISTD HOW TO U-fE THEM. 



J pound of mineed candied orange peel, 



^ pound flour, 



1 pound of currants, 



J a nutmeg grated, 



5 eggs. 

 Clean, wash and dry the currants. Stone the raisins. Mix 

 all the dry ingredients well tpgether. Beat the eggs Chere 

 it i8"directed to add one half pint of brandy, for which the 

 same quantity of sweet cider may be substituted, or fruit 

 juice of any kind), then pour them ovet the dry ingre- 

 dients and mix thoroughly. Pack into greased small 

 kettles or moulds (this will make about six pounds), h,nd 

 boil for six hours at the time of making and six hours when 

 wanted for use. 



Fruit and Bread Pudding'.— Cut a small stale loaf of 

 bread into very thin slic3S and butter them lightly. Into 

 the bottom of a large pudding-dish, buttered, put a layer 

 of bread, then a handful of currants and raisins, the former 

 must be washed and dried, the latter stoned aad chopped. 

 Over this put a second layer of bread and then fruit. 

 Make a custard of four eggs, t vo and a half cupfuls of milk, 

 four tablespoonfuls of sugar, and pDur over the bread 

 and fruit, (^ovar and let it stand half an hour to soak the 

 bread, then bake in a moderate oven forty minutes. 



FRUIT SAUCES FOR PUDDINGS. 



Banana Sauce. — Make a syrup of one cup'ul of sugar 

 and one half a cupful of water, and boil; thicken it with 

 one even tablespoonful of corn-starch, made smooth in a 

 little cold water, and stir in one heaping teaspoonful of 

 butter. Mash one large ripe banana and beat into the 

 sauce, which should be used as soon as it is cool. In the 

 same way make a sauiie of raspberry, currant, or straw- 

 berry, using either fresh or canned fruit. If there is much 

 juice thicken it with arrowroot or corn-starch, and sweet- 

 en it to taste, add butter in due proportion. 



