The art of cooking

While the bread crumbs are soaking, pour over the almonds some boiling water to blanch them and remove their skins. Remove the skin from the suet and chop it very finely, and chop the almonds. Stir into it the bowl with the soaked bread crumbs the four remaining ounces of crumbs, add to this the chopped suet and almonds, also the grated rind of lemon together with the sugar and citron, which last must have been cut into very small pieces. Separate the yolks from the whites of the eggs very carefully, drop the yolks one by one into the bowl and stir all well together. Whip the whites of the eggs to a very stiff froth, adding the grain of salt to cool and lighten it. Mix this lightly also with the other ingredients in the bowl, and taking a quart mould, dry it thoroughly, and greasing the interior with butter, pour into it the mixture and place securely over the top a greased sheet of kitchen paper. Place the mould when filled, in a deep saucepan containing enough boiling water to reach half way up the sides, and let the pudding boil therein for two hours. When done the mould should be removed from the boiling water, allow two minutes for it to cool, and then turn the pudding out upon a hot platter. This pudding should be served either with a jam, wine or lemon sauce, to prepare which see directions for sauces, pages 167 and 168. Fig Pudding. — One-half pound of figs, one-half pound of bread crumbs, one- half pound of sugar, onehalf pound of beef suet, three eggs. Remove the skin from the suet, chop it very finely, put it into a bowl and chopping the figs also very finely mix both together. Stir into this the bread crumbs, beat in a separate bowl the eggs and sugar, mix this with the figs, suet and bread crumbs, and greasing the interior of a melon mould pour this mixture into it, put on the cover and plunging it into a large saucepan of boiling water, let it with its contents boil for two hours. When done the pudding should be turned out upon a hot platter and served with wine or brandy sauce poured around it, for the preparation of which sauces, see pages 167 and 168. Albert Puddings. — One-quarter of a pound of butter, one-quarter of a pound of flour, one-quarter of a pound of sugar, three eggs, rind of one lemon, two ounces of raisins. Grease well a pint and a half pudding mould with butter and seeding the raisins, stick them against the walls of the mould at intervals so that they may garnish the exte* rior of the pudding when done. Put the butter into a bowl, rub into it the sugar with the back of a wooden spoon, and if the weather is cold the butter will require to be warmed a little, care being taken that it does not oil. Add to this cream of butter and sugar, a little of the flour and the yolk of one of the eggs. Stir all well together and repeat this process until the flour and eggs are all used. Add to the mixture now the grated lemon rind, whip the whites of the eggs to a stiff froth and stir this in also, very lightly. By this time the butter with which the mould is greased will have cooled and the pudding may be poured in, using a little care to avoid disarranging the raisins. AUNT MARTHA'S PUDDING. 145 When the mould is filled, cover its mouth with apiece of greased paper and, sinking it half its length into a saucepan of boiling water, boil the pudding therein for an hour and a half. When the pudding is boiled, turn it out of the mould upon a hot platter and pour around it a jam or lemon sauce, directions for making which will be found upon pages, 167, and 167. Lowell Pudding. — Four teacupfuls of flour, one teacupful of beef suet, one and one-half teacupfuls of sweet milk, one and one-half teacupfuls of sugar, one teaspoonful of salt, one teaspoonful of bi-carbonate of soda.