Cracker Pudding+

1 quart milk.

1 cup powdered cracker. 5 eggs.

2 tablespoonfuls melted butter.

i teaspoonful soda - dissolved in boiling water.

Heat the milk slightly, and pouring it over the cracker, let them stand together fifteen minutes. Stir into this first the beaten yolks, then the butter and soda; beat all smooth and add the whipped whites.

Eat hot, with pudding sauce.

Dorchester Cracker Plum Pudding

2 quarts milk.

6 Boston crackers - split and buttered. 8 eggs - beaten very light.

2 cups sugar. Nutmeg, cloves, and cinnamon to taste. 1 teaspoonful of salt. 1 lb. raisins, seeded and cut in two.

Make a custard of the milk, eggs, and sugar, seasoned with the spices, by heating the milk almost to boiling, then taking it from the fire and adding gradually the yolks, sugar, seasoning, and whites. Do not boil it again. Butter a pudding-dish; put a layer of crackers in the bottom, moistening with a few spoonfuls of the hot custard. On this lay some of the raisins - a thick stratum; cover with crackers - the buttered side downward; moisten with the custard, and proceed in this order until your crackers and fruit are used up. Pour in custard until only the top of the upper layer is visible, but not enough to float them; cover closely and set in the cellar over night. In the morning add the rest of the custard, at intervals of five or six minutes between the cupfuls.

Bake two hours in a moderate oven. Cover with paper if it should seem likely to harden too fast.

Eat hot, with sauce.

Cracker Suet Pudding+

1/4 lb. beef suet, freed from strings, and powdered.

1 cup fine cracker-crumbs.

2 tablespoonfuls sugar.

4 eggs.

3 cups milk. Pinch of soda.

1 teaspoonful salt.

Beat the yolks with the sugar; add to these the milk in which the cracker has been soaked for half an hour; work into a smooth paste before putting in the suet and soda. Whip the whites in last, and bake nearly, if not quite an hour. Cover, should the crust form too rapidly-Eat hot, with wine sauce.

You may also steam or boil this pudding.

Fruit Cracker Pudding

1 cup powdered cracker soaked in one pint of milk. 1/4 lb. beef suet, cleared from strings and powdered. 1/2 " raisins, seeded and cut in two. 1/4 " currants, washed and dried. 3 oz. almonds.

5 eggs.

1/2 cup sugar.

1 teaspoonful nutmeg, and same of cinnamon. Rose-water to taste.

Blanch the almonds and cut with a sharp knife into thin shavings. Beat the yolks with the sugar until light and thick; mix in the cracker and milk; the suet and the fruit well dredged; the spice and rose water; then the whipped whites, finally the almonds.

Bake in a buttered mould one hour and a half. Turn out and eat with wine sauce.

Or,

Boil in a well-buttered mould. In this case, blanch, but do not cut the almonds, and do not stone the raisins. Butter the mould so thickly that you can stick the almonds to the sides in regular rows, alternately with rows of whole raisins. Put in the mixture gently, not to disturb these; cover the mould and boil or steam three hours. Treated in this way, it makes a pretty-looking pudding. It is palatable in any shape.