LIZZIE’S BATTEK PUDDING.

One quart of milk, four eggs, six spoonfuls of flour, a
little salt; bake twenty minutes, and serve with foam
sauce.

FRUIT PUDDING. (Batter).

One quart of flour, two teaspoonfuls of baking powder
and a little salt. Add two tablespoonfuls of melted
butter and mix to a consistency of drop biscuit. Butter
a mold or deep dish and lay it in in layers, one of the
batter then a layer of fruit, alternating them until the
dish is nearly filled; cover it tight and steam an hour and
a half. Eat with a sweet sauce.

ORANGE PUDDING.

Soak one cupful of stale bread crumbs in one-half
cup of milk and beat to a pulp. Mix with it the grated
rind of one orange and the juice of two, and the yolks
of two eggs beaten with one-half cup sugar. Butter the
cups and set in pan of hot water. Beat the whites of
eggs to a stiff froth and mix them lightly with the other
ingredients. Partly fill the cups and bake in a moderate
oven about fifteen or twenty minutes. Serve with:

Golden sauce. One cup powdered sugar, one-third
cup cream or milk, two tablespooiifuls wine, one-third
cup butter, yolks of two eggs. Beat butter to a cream .
and gradually beat in the sugar; then add eggs and beat
until very light. Next add the wine, then milk, a little
at a time, beating all the while. Place bowl in a basin of
boiling water and stir three minutes.

TIPSY CAKE.

Time, one and three-quarters or two hours to soak
cake. One large, round, stale sponge cake ; one and one-
half glasses of brandy; sufficient sherry or raisin wine
to soak it; juice of half a lemon; three ounces of sweet
almonds; one pint rich custard. Place a large sponge
cake in glass dish in which it is to be served. Make a
small hole in the center and pour in over the cake a
sufficient quantity of sherry or raisin wine (mixed with a
glass and a half of brandy and juice of one-half a lemon)
to soak it thoroughly. Then blanch two or three
ounces almonds; cut them into spikes, stick them all over
the cake and pour round it a pint of rich custard.

STRAWBERRY FROZEN PUDDING.

Beat one quart of cream, crush with a silver fork one
quart fresh strawberries; mix them with one cupful sugar
and stir lightly into the cream ; if not sweet enough, add
more sugar; fill this into a cylinder mold. The mold
should be filled to overflowing. Then put on the cover.
Paste fat around the edge of cover to prevent any water
entering the form. Cover the bottom of a butter tub
with fine chopped ice; sprinkle over some rock salt; set
the mold on top of the ice, then fill up with ice and salt.
Cover the top so the mold is completely buried in ice
and salt. Cover the tub with thick paper and set in a
cool place; let it remain four hours. When ready to
serve, take out the form, free it from all fat, rinse off
with cold water; hold the mold in hot water for a few
minutes; then turn the pudding on to a dish; garnish
with whipped cream and macaroons; preserved straw-
berries may be taken and no sugar.

CLEVELAND PUDDING.

One teacup sherry wine, one lemon juice and rind,
one large teaspoon gelatine, one teaspoon cornstarch,
mixed with, yolks of four eggs, one cup sugar. Soak
gelatine, one-half cup water when dissolved, put in
wine, sugar and lemon; let come to a boil, then
strain; take cornstarch and eggs and stir into gelatine;
mixture leave on fire a minute, beat whites to a froth
and stir in and mold.

Sauce. One-half pint sweet cream, three tablespoons
currant jelly; beat the jelly soft, then put in the cream,
beat together until light; flavor with, vanilla.

CHOCOLATE BREAD PUDDING.

One heaping teaspoon buttar, one pint milk, one pint
bread crumbs, five tablespoons grated chocolate or cocoa,
yolks of three eggs, one cupful sugar; scald or boil milk
and add bread crumbs and chocolate ; take from fire and
add sugar and eggs which, have been beaten together and
then butter; bake fifteen minutes; when cold beat whites
of three eggs with six tablespoons sugar for the meringue;
spread on top of pudding and bake a light brown; flavor
both meringue and pudding with vanilla.

RAISIN PUFFS.

Two eggs, one-half cup of butter, one cup of sweet
milk, two cups of flour, three teaspoonfuls of baking
powder, one cup of chopped raisins; put in cups, filling
them half full and steam one-half hour; serve with
liquid sauce.

CHOCOLATE PUDDING.

One scant cup of bread crumbs dried, three sticks of
Baker’s chocolate, one large cup of milk, four or five
tablespoonfuls of sugar, four eggs beaten separately.
Steam forty-five minutes and serve with the following
sauce.

Sauce. One cup powdered sugar rubbed to a cream
with one-half cup of butter; add one-half cup of milk.
Put in a doable boiler and stir until it boils ; add one tea-
spoonful of vanilla.

BLACKBERRY SPONGE.

(Or any small fruits that are canned.)
One pint jar of berries, take juice only, one-quarter of
box of gelatine dissolved in one-quarter of cup warm
water; make a syrup of one-half cup sugar and one-half
cup water; add gelatine, also the juice of a lemon and
berry juice. Put pan into another of cold water and beat
five minutes, then add two unbeaten whites of eggs, and
beat until light and begins to stiffen or thicken. Pour
in mold until stiff before using.

FIG PUDDING.

Two heaping cups soft bread crumbs (no crust), one-
half pound figs, one cup suet, one cup sugar, two eggs,
one-half cup milk, a little salt. Mix suet, crumbs and figs
(chopped fine). Mix milk, eggs and sugar, add to bread
mixture. Steam three hours.

Sauce. Two eggs beaten very light, add gradually
one cup sugar, beat until light and add three or four
tablespoons of sherry.

APPLE SLUMP.

Pare and core the apples, put in dish with water to
cover and place on stove to boil. Make a covering of
biscuit dough, pat out or roll about an inch in thickness
making a hole in center and cover the apples soon as they
commence to boil. Cover tightly and boil half an hour.

Sauce. One tablespoon flour, one of butter and half
cup of sugar, rubbed together. Pour on boiling water
(stirring constantly) until it thickens; salt and nutmeg
or any seasoning preferred. Canned blackberries or any
other fruit can be used.

GINGEB PUDDING.

Four ounces flour, two ounces suet chopped finely, one
teaspoonful ground ginger, pinch of salt, three table-
spoonfuls of molasses, two tablespoonfuls of milk, one
egg. Mix the dry ingredients in a bowl; add the beaten
egg, then the molasses and milk. Pour into a well-
greased basin ; cover with greased paper. Steam quickly
two hours. Serve with sweet sauce.

PLUM PUDDING.

One cup chopped raisins, one cup suet or salt pork, one
cup molasses, one cup milk, four small cups flour, one-
half teaspoon soda, one teaspoon yeast powder, one tea-
spoon cloves, allspice and cinnamon. Steam four hours.

Sauce. Two eggs well beaten; add two cups pow-
dered sugar; beat well and add brandy or sherry to suit
taste.

NUT PUDDING.

Two cups graham flour, one-half teaspoon salt and
soda, two level teaspoons baking powder, one cup
chopped walnuts, one cup raisins seeded and chopped,
one cup milk, one-half cup molasses; steam three hours.

Sauce. One heaping tablespoon butter, one-half cup
powdered sugar, one cup boiling milk thickened with a
heaping tablespoon cornstarch; when cool add to the
butter and sugar, just before serving add beaten white
of an egg.

OLD FASHIONED ENGLISH PUDDING.

One cupful of suet, one cup of flour, one cup raisins,
one cup of bread crumbs, the tablespoonf ul molasses mix
thoroughly; enough to mold into shape, put into a mold
steam four hours, serve with brandy sauce; this can be
kept for sometime.

ENGLISH XMAS PUDDING.

Out of five hundred recipes sent to Queen Victoria,
the following was awarded a prize of ten guineas: One
pound of raisins, one of suet, three-quarters of bread
crumbs, one-quarter brown sugar, grated rind of one
lemon and juice, the same of one orange, one-quarter
pound flour, one pound currants, one-half grated nut-
meg, five eggs, one-half pint brandy, one-third pound of
minced candied orange, lemon peel, clean the fruit, mix
all the dry ingredients together, beat the eggs, add them
to brandy, then pour them over the dry ingredients and
thoroughly mix; pack into greased molds, boil for six
hours at the time of making, and six when wanted ; this
will make about six pounds; it is better to keep two or
three months before wanted; serve with sauce, brandy
or hard; this will keep a year without any trouble in a
dry place.

YORKSHIRE PUDDING.

Three eggs, one pint milk, six tablespoonf uls of flour,
one-half teaspoonful salt, beat the eggs, white and yolks,
together until light, add to them the milk; put the flour
in a bowl, moisten it gradually with the eggs and milk,
beat until smooth, strain through a fine sieve; one hour
before the meat is done make the pudding, pour nearly
all the dripping from under the meat into another bak-
ing pan, and pour in the pudding if possible; it is better
to let the meat drip into the pudding while it is cooking.

JOHN’S DELIGHT (A Dessert).
One-half cup of finely-chopped suet, two cups of bread
crumbs, one cup of raisins and currants (or more), one-
half cup of syrup, one small cup of milk, one egg, one-
half teaspoon soda, dissolved in tablespoon hot water,
one teaspoon cinnamon, one-half teaspoon each of nut-
meg and allspice. Steam two hours in pudding dish.

STRAWBERRY AND CRUMB PUDDING.

Time to bake, half an hour. One quart new milk,
four eggs, a little nutmeg, two ounces sugar, one small
pot strawberry jam, one-half pound bread crumbs.
Butter a pie dish; put layer of strawberry jam at the
bottom, then a good layer of bread crumbs. Beat four
eggs, stir in two ounces powdered sugar, a little grated
nutmeg, add a quart of new milk, and stir over the fire
until thick, pour over the preserve very gradually and
bake in moderate oven. B. Selwood.

LEMON SUET PUDDING.

Time to boil, three and one-half hours. Three-fourths
pound bread crumbs, six ounces beef suet, four ounces
flour, one-fourth pound fine moist sugar, one large lemon,
three eggs, and milk. Add to three-fourths pound
bread crumbs, six ounces suet finely chopped, the sugar
and the peel of the lemon minced or grated with the
juice strained; mix all thoroughly together, and then
stir into it three well-beaten eggs and sufficient milk to
make the whole into a thick batter; pour into a buttered
mold and steam or boil for three and one-half hours.
Serve with sifted sugar over it and wine sauce.

SUET PUDDING.

Time to boil, one hour and a quarter. One pound
flour, one-half pound beef suet, one egg, pinch of salt,
water to mix. Mix the flour with finely-chopped suet,
add the eggs and a pinch of salt; make it into a paste
with the water, beating it all rapidly together with a
wooden spoon. Put into buttered basin, and cover with
cloth. Steam two hours, or boil, and serve very hot.

UNCLE TOM.

Mix two cups of flour, one cup chopped suet and three-
fourths cup sugar in one bowl. In another mix one
cup thick sour milk or buttermilk, one-half cup mo-
lasses (as black as possible), one scant teaspoon soda.
Pour this second mixture into the first, and beat well;
add a little allspice, cinnamon and cloves. Grease well;
quart pudding mold and steam for two hours. This
pudding is a great favorite with children when served
with cream. John Burt.

BROD FORTE.

Nine eggs, juice and rind of one lemon, one-half cup
of grated chocolate, one heaping cup sugar, one cup
grated almonds, one tablespoon spices, little citron cut
very fine, one-half cup grated bread crumbs, two table-
spoons claret, one tablespoon brandy; bake as soon as
mixed forty minutes. Stir yolks of eggs and sugar to
a cream; add rind and juice of lemon, then chocolate,
then almond, spices and citron, then bread crumbs moist-
ened with wine, and lastly the well-beaten whites. Put
in oven immediately.

Icing. Grated chocolate one-half cup, put on stove
with little sugar and butter. Garnish with blanched
almonds.

CHOCOLATE PUDDING.

Three eggs, yolks beaten light; add gradually one cup
sugar, three tablespoonfuls sweet milk, four tablespoon-
fuls cocoa or chocolate, one scanty cup of flour. Beat
well. Add the whites beaten stiff and two teaspoonfuls
baking powder. Steam twenty minutes.

Sauce. One cup powdered sugar rubbed to a cream
with one-half cup butter; add one-half cup milk. Put
in a double boiler and stir until it boils; add one tea-
spoonful vanilla. H. W. Barnard.

BATTEK PUDDING.

Two eggs, one-half cup sugar, two teaspoons melted
butter, two cups buttermilk (if sweet milk is used one
and one-naif teaspoons yeast powder), two scant tea-
spoons soda, salt, nutmeg, one-half teaspoon grated
lemon peel, flour for stiff batter, one cup of raisins
(dredged with flour) or two cups of finely-sliced apples.

COTTAGE PUDDING.

One-half cup butter, one cup sugar, two and one-half
cups sifted flour, two eggs, one and one-half cups milk,
two teaspoonf uls of baking powder. Add fruit, if liked,
salt and any desired spice. Place covered pudding pan
in a large pan of boiling water, and bake in oven.

COTTAGE PUDDING No. 2.
One cup sugar, one-half cup molasses, one cup hot
water, one-half cup melted butter, salt, spice, one scant
teaspoon soda, one tablespoonful lemon juice or vinegar,
flour for a stiff batter, two cups sliced apples (dredged
with flour) ; bake slowly ; serve with favorite sauce.

GENERAL DIRECTIONS FOR PUDDING.

If you intend to boil or steam a pudding, always have
the water boiling before you put the pudding in. Do
not let it stop boiling for one instant while the pudding
is cooking.

Puddings are boiled in cloths or molds tied in cloths.
They should be tied tightly and the molds buttered be-
fore the puddings are put in them. A pudding cloth
should be made of good twilled muslin and always be-
fore using is washed out in clean cold water and flour it
well before pouring the pudding in, allowing room to
swell. All puddings in which berries are used require
more flour than those without, the fruit, dusted with
flour, added the last thing. All puddings of the custard
kind require a very gentle oven; those made of batter
should be put into one sufficiently brisk to raise them
quickly without scorching them; those containing suet
or fruit must have a well heated, but not a fierce oven;
be sure and butter the dish well before the pudding is
turned in.

PLUM PUDDING.

One cup suet chopped fine, one cup good black molasses,
one cup raisins chopped fine, one cup sweet milk, three
and one-half cups flour, one teaspoonful baking soda;
salt to taste; boil three and one-half hours. Put in tin
pudding-bag in cold water. When water begins to boil,
keep boiling or pudding will be heavy.

Sauce. Make very thin syrup of brown sugar and
water. Thicken with cornstarch to required consistency.
When cooked, put in piece of butter, according to taste.
Just before serving add vanilla and sherry wine.

ASPARAGUS ROLL.

Three tablespoons flour, three tablespoons butter, one-
half cup milk, one-half cup water asparagus was boiled
in, one egg, one tablespoon lemon juice, melt butter, stir
in flour, add well-beaten egg, then milk and asparagus
water, let all come to boiling point, add lemon juice.
Have enough asparagus tips boiled in salted boiling
water, about half an hour, and add to sauce, season to
taste. Fill French rolls buttered and toasted in oven;
serve hot.

MOCK TURTLE FRICASSEE.
Cut two pounds lean veal into half-inch slices, then
into half-inch squares. Heat one tablespoon butter in
frying pan and brown the meat, a few pieces at a time,
adding more butter, if necessary; as fast as browned,
transfer them to a saucepan containing one cupful of
hot, strong veal broth. When all are done, cover the
saucepan closely, and simmer gently for one hour and
a half. In the butter remaining in the pan brown one
small onion cut fine and one dozen medium-sized mush-
rooms cut in quarters. (Bottled or canned mushrooms
preferred.) Add them to the contents of the saucepan,
also a bouquet of parsley cut fine, one-half teaspoon of
salt, one-third teaspoon of paprika and a small strip of
lemon peel. Without washing, put in the frying pan
one large tablespoon of butter or sufiicient to absorb
three heaping tablespoons of flour, and stir together
until well browned; then set aside. When the meat is
done, add gravy to mixture in frying pan and stir until
smooth and thick. Add juice of half a lemon, strain
over meat, add one-third cup of port wine and yolks of
three hard-boiled eggs cut into quarters. Add more
seasoning, if necessary; cook two minutes longer and
serve in little dishes.

DAINTY

For a dainty, quick, delicious entree, have yc
made a custard, but without sugar? Instead, season
red pepper, salt, just a saltspoonful of chopped green
pepper and parsley; over this pour a cream sauce or to-
mato sauce, with eggs chopped and added.

SUEPRISE BREAD.

Cut as many pieces of bread as needed, about one and
one-half inches thick, remove the crust and cut diamond
shape; make a hole the size of an egg and fry the bread
as you would doughnuts; when nice and brown, dry on
paper; mince chicken, veal, rabbit or game with rich
gravy, fill and serve with tomato sauce; thin slices of
bread may be fried and covered over the meat, so that it
looks just like plain fried bread.

BEEFSTEAK AND KIDNEY PUDDING.

Time to boil, two hours. One pound rumpsteak, one
beef kidney, pepper and salt and a little flour, and suet
paste. Take a pound of nice tender steak and beef kid-
ney, cut them into pieces about one-fourth inch thick,
season them well with pepper and salt and dredge a little
flour over them. Butter a round-bottomed pudding
basin, roll out the paste to about half an inch thickness
and line the basin; then put in the beef and kidney, pour
in four or five tablespoonfuls of water, cover a piece of
paste over top and press firmly together, then tie the
pudding basin in a floured cloth and steam or boil for
three hours.

SCRAPPLE.

Take pigs head thoroughly cleaned and cut up; put on
to boil with just water enough to cover well, boil till
bones come readily from the meat then take out all
bones and chop the meat rather fine and return to the
saucepan (or boiler) and thicken with corn meal to the j^ ^
consistency of mush. Season very well with salt, pepper ^ N
and sage or whatever sweet herb is preferred; cook r v^
through, stirring often; take out in dishes and set away to N *
cool. When cold cut in thin slices and have pan very hot ^ ^
before attempting to fry. Salt a little as it is frying and
fry very brown.

RAGOUT OF SWEETBREADS.

Ingredients for six people: One pound sweetbreads,
one-half pound fresh mushrooms or one-half can of but-
ton champignons, one wine glass of madeira or sherry,
madeira preferred, two cups of stock, one-quarter glass of
sour cream or sweet, one big spoonful of flour, one big
spoonful of butter. Seasoning: A dash of Worcestershire
sauce, a little lemon juice, tomato juice (about a table
spoonful) pinch of cayenne pepper or paprika, juice of
one onion. Parboil the sweetbreads, skin, cut in small
pieces, make sauce as follows: Brown flour in butter,
add stock, wine, cream, onion juice and the rest of season-
ing, let boil to a rich brown sauce, add sweetbreads and
mushrooms and let cook for ten minutes. Serve in rame-
kins or shells, garnished with croutons of stale bread or on
a platter on toast.

EGGPLANT.

Peel and cook whole for ten minutes. Then cut
lengthwise in half; take out the center; chop fine with
a tomato and onion; add seasoning, salt, pepper, cay-
enne. Then put into the eggplant shell and sprinkle
with bread crumbs and butter; bake in a moderate oven
for an hour.

CORN PUDDING (A Vegetable).
One ear of sweet corn to each person. To every two
ears use: One cup milk, one egg, one desert spoon of
butter, season with salt and pepper. Split kernels of corn
by passing a sharp knife through the center of the rows,
then shave from ear. Stir into milk and bake until top
is brown. Henry Bridge.

BAKED TOMATO AND EGGPLANT.

Take a deep earthenware dish and pour into it a cup of
cream; cut several slices of eggplant very thin, salt well
and line the dish with them ; slice two large tomatoes and
place a layer of these on the eggplant; next a layer of the
finest quality of macaroni, sprinkle with half dozen
lumps of cheese the size of a thimble and as many of
butter; pepper it thickly and cover this with a layer of
tomatoes; salt and pepper well and a top layer of egg-
plant which also salt and pepper well; cook gently one
hour and twenty minutes in a slow hot oven; serve in the
same dish it is cooked in; serve with a roast.

ENTREE TOMATO OMELET.

Peel and chop fine four large tomatoes; add to them a
half teacupful bread crumbs or cracker, salt and pepper
and add five well beaten eggs. Put into a frying pan a
good tablespoonful of butter and turn in the mixture.
Stir rapidly until it begins to thicken. Let it brown and
fold together; turn onto a hot platter and serve immedi-
ately.