The universal cookery book

One pint of best Orleans molasses ; a pinch of salt ; one teaspoonful cloves, and one of cinnamon ; one of soda dissolved in a teacupful of sweet milk ; flour enough to make it the consistency of poundcake ; one quart of huckleberries ; boil two and a half hours in a pudding-mould. Eat with cream and sugar, or pudding-sauce. — Presbyterian Cook-Book. Dayton , O. (By per.) Roly-Poly. Take one quart of flour ; make good biscuit crust ; roll out one-half inch thick, and spread with any kind of fruit, fresh or preserved ; fold so that the fruit will not run out ; dip cloth into boiling water, and flour it, and lay it around the pudding closely, leaving room to swell ; steam one or one and one-half hours ; serve with boiled sauce. Every-day Cook-Book: Miss Neill. Belford, Clarke, & Co., Pubs. (By per.) [illustration: ENGLISH CHRISTMAS PLUM PUDDING] English Christmas Plum Pudding. “ One pound of raisins, well stoned ; one pound currants, well washed; one-quarter pound suet, finely chopped; one-quarter pound flour, or bread finely crumbled ; three ounces of sugar ; one ounce and a half of grated lemon-peel, a blade of mace, half a small nutmeg, one teaspoonful of ginger ; six eggs, well beaten ; work well together ; put into a cloth, tie firmly, leaving room to swell, and boil not less than five hours. It should not be allowed to stop boiling.” Cup Plum Pudding. Take one cup each of raisins, currants, flour, bread-crumbs, suet, and sugar; stone and cut the raisins, wash and dry the currants, - chop the suet, and mix all the above ingredients well together ; then add two ounces of cut candied peel and citron, a little mixed spice, salt, and ginger, say half a teaspoonful of each ; stir in four well-beaten eggs, and milk enough to make the mixture so that the spoon will stand upright in it ; tie it loosely in a cloth, or put in a mould ; plunge it into boiling water, and boil for three and a half hours. — Boston Budget. Molasses Sauce. One cupful of molasses, half a cupful of water one tablespoonful of butter, a little cinnamon or nutmeg (about half a teaspoonful), one-fourth of a teaspoonful of salt, three tablespoonfuls of vinegar. Boil all together for twenty minutes. The juice of a lemon can be used instead of the vinegar. This A PRICOT SAUCE. sauce is nice for apple or rice puddings. — New Cook-Book : Miss Parloa. Estes & Lauriat , Pubs. {By per) Fruit-Sirup Sauce. One cup fruit-sirup, one-half cup sugar, one teaspoonful corn-starch, one teaspoonful butter. Use the sirup from apricots, peaches, cherries, quinces, . or any fruit you prefer. The amount of sugar will depend upon the acidity of the fruit. Mix the cornstarch with the sugar, add the sirup, and boil all together five minutes. Add butter last. — The Peer Less Cook-Book : Mrs. D. A. Lincoln. Redding & Co., Pubs. {By per) Hard Sauce. Beat to a cream a quarter of a pound of butter, add gradually a quarter of a pound of sugar ; beat it until very white ; add a little lemon-juice, or grate nutmeg on top. — The Every-day Cook-Book: Miss Neill. Belford, Clarke, & Co., Pubs. {By per) Foaming Sauce