Suet Puddings

2 cups of chopped suet, 2 of raisins, 2 of molasses, 4 of flour, 1 of milk, 3 tea-spoonfuls of baking-powder; boil 3 1/2 hours; eat while hot. Sauce for same: 1 cup of sugar, one-half cup of butter, 1 egg, 1 table-spoonful of wine or vinegar; beat 15 minutes and heat to a scald.

PUDDINGS.

English Fruit Pudding

1 lb. currants, 1 lb. stoned raisins, 1 lb. sugar, 1 lb. suet, 2 lbs. grated or soaked bread, 6 eggs, one-half tea-spoonful saleratus, 1 tea-spoonful salt, and ] grated nutmeg; crumb the soft part of the bread fine; soak the crust with boiling milk, or water will do; beat up the eggs and put all together, mix thoroughly with the hands; take a square piece of cotton cloth and lay it in a tin pan, put the pudding into the cloth and tie down close; put into a pot of boiling water, and boil 5 hours; as the water boils away, keep adding more.

Chocolate Pudding

1 qt. milk, 3 table-spoonfuls sugar, 4 table-spoonfuls corn starch, 2 1/2 table-spoonfuls chocolate; scald the milk over hot water; dissolve the corn starch in a little scalded milk, and before it thickens add the chocolate dissolved in boiling water; stir until sufficiently cooked. "Use with cream, or sauce of butter and sugar stirred to a cream.

Cottage Pudding

1 cup of sugar, 1 cup of sweet milk, 1 pt. of flour, 2 table-spoonfuls of melted butter, 1 tea-spoonful of soda, 2 tea-spoonfuls of cream tartar, 1 egg.

Rice And Apple Pudding

1 cup rice boiled very soft, stir well to keep from burning; 8 large apples, stewed; press the pulp through a sieve, mix it thoroughly with the rice; add half a tea-spoonful of butter and yolks of two eggs well beaten; sweeten to taste. Bake. Beat the whites of the eggs and put on top. It is nicer almost cold.

Baked Indian Pudding

2 qts. scalded milk with salt, l 1/2 cups Indian meal (yellow); 1 table-spoonful of ginger, letting this stand 20 minutes; 1 cup molasses, 2 eggs (sal-eratus, if no eggs), a piece of butter the size of a common walnut. Bake 2 hours. Splendid.

Sago And Apple Pudding

Boil a cup of sago in water with a little cinnamon, a cup of sugar, lemon flavoring; cut apples into thin slices, mix them with the sago; after it is well boiled, add a small piece of butter; pour into pudding dish and bake half an hour.

Orange Pudding

Peel and cut five good oranges into thin slices, taking out all seeds; put over them a coffee cup of fine white sugar. Let a pint of milk get boiling hot, by setting in hot water; add the yolks of 3 eggs well beaten, 1 table-spoonful of corn starch made smooth in a little cold milk; stir all the time, and as soon as it thickens pour it over the fruit. Beat the whites to a stiff froth, add a table-spoonful of sugar, and spread it over the top for frosting; set in the oven a minute to harden. Can be eaten hot, but is best cold.

Floating Island

Put a quart of milk to boil, sugar, salt, and flavoring to taste; separate 3 eggs; beat the whites to a stiff froth; drop them in the boiling milk from a table-spoon, letting them remain half a second; then take 2 1/2 table-spoonfuls of corn starch; put it into the boiling milk, let it remain 5 minutes, then add the yolks, let it boil 2 minutes, and take it off to cool, then place it in a glass dish, and drop the whites upon it with a spoonful of currant jelly on each.