Household cookery and laundry work

N.B. — If more water is required to moisten the pudding properly, it must be added, but it is best not to put more among the egg in case it should not be required. BREAD AND JAM PUDDING. Bread. f pint Milk. Jam. Sugar. 2 Eggs. Have a plain round tin or basin that will hold a pint and a half (three breakfast-cupfuls), and grease it well inside with sweet dripping or butter. Take some very thin slices of bread, and spread them with jam; then cut them up in slips about 1 inch wide and 3 long. Place them lightly in the mould, filling it very nearly full. Now beat up two eggs well, to which add one table-spoonful of sugar and the milk, and after mixing all well together, pour into the mould. Allow it to stand for half an hour to soak ; then cover the mould with a greased paper and place it in a saucepan with boiling water (the water must reach only half-way up the mould) ; steam for an hour and turn out. The pudding must steam very slowly or the eggs will curdle, which would spoil the pudding. Marmalade may be substituted instead of jam in this pudding, and the bread may be buttered before the jam is put on if a richer pudding is desired. MARMALADE PUDDING. | lb. Bread crumbs, i lb. Marmalade. £ lb. Suet, 1 table-spoonful of Sugar. 1 teaspoonful Carbonate of Soda. Butter-milk. Grate the bread and put it in a basin ; add the suet and sugar, and mix well together ; then add the carbonate of soda, taking care that the lumps are rubbed out. Now add the marmalade, and mix; also as much butter-milk as will wet the whole, but it should not be very moist. Grease a basin or mould well and put the pudding in; cover with a greased paper, and steam for two and a half hours ; turn out and serve with sweet sauce, with some marmalade mixed to flavour it. This pudding, having no egg, is suitable when the eggs are objected to, or in winter when they are very expensive. FIG PUDDING. 1 breakfast- cupful of Breadcrumbs, i lb. Figs. ^ lb. Suet. 1 breakfast-cupful of Milk. 1 teacupful of Flour. 2 Eggs. \ lb. Sugar. Nutmeg. Chop up the figs rather finely, and put them in a sauce-pan with the milk to stew for a quarter of an hour. Put into a basin the bread, flour, and suet, chopped up finely ; also the sugar and a very little nutmeg, and mix them well. Add the figs and milk, then the eggs well beaten, and whisk all thoroughly up with a fork. Butter a basin or shape, and pour the pudding in. Place it in a sauce-pan containing a little boiling water, and steam for an hour and a half. Serve with sweet sauce. TIERNEY PUDDING. 2 Eggs. Flour. Butter. Sugar. Jam. Carbonate of Soda. Take 2 eggs, with their weight in butter and flour, and the weight of one egg iu sugar. Put the butter and sugar in a basin and beat them to a cream; add the eggs and beat smooth ; then add the flour, in which should be mixed half a teaspoonful of carbonate of soda. Mix till smooth and add a table-spoonful of strawberry or raspberry jam; pour into a buttered mould, which cover with a piece of greased paper, and steam gently for an hour and a half. Turn out and serve with arrowroot sauce.