Household cookery and laundry work

Put a pint and a quarter of milk in a nice clean saucepan to boil ; then sprinkle in the semolina and boil, stirring constantly for five minutes or rather more • then add the sugar and the butter, and mix well. Allow it to stand a few minutes in the sauce-pan to cool, then beat up the eggs and stir them in, mixing thoroughly ; add a little flavouring to taste (a little grated orange rind or lemon are very pleasant for flavouring. Have a plain mould well buttered, and ornamented with cherries or raisins ; pour the pudding in, and cover it with buttered paper and steam for an hour ; then turn out gently. Ground rice is made into a pudding in precisely the same way and in the same proportions. Almond flavouring is good with rice, or a bay leaf boiled with the milk. SEMOLINA PUDDING. £ lb. Semolina. l£ pint of Milk. £ oz. Butter. 2 Eggs. 2 oz. of Sugar. Flavouring. TAPIOCA PUDDING. 1 lb. Tapioca. 2 breakfast-cupfuls of Milk. 1 large table-spoonful of 2 Eggs. l teaspoonful of Butter. A little Flavouring. Sugar. Soak the tapioca for a quarter of an hour in a breakfastcupful of hot water. Put the milk on to boil, and when it boils stir in the soaked tapioca, and let it also boil, stirring it constantly for nearly ten minutes. Take it off the fire and stir in the sugar, the butter, and flavouring ; beat up the eggs and add them, stirring till quite mixed ; then pour into a pudding-dish, and bake for half an hour. Wash the sago and pour olf the water, then soak it in a teacupful of warm water for ten minutes. Put on 2 breakfast-cupfuls of skimmed milk to boil ; when it boils stir in the sago and boil for 5 minutes, stirring constantly, by which time the sago will be cooked enough and quite clear ; take the pan from the fire and stir in the sugar and butter. Now beat up the eggs and add them, mixing well, and pour the whole into a puddingdish ; sprinkle a little ground cinnamon over it, and put it on a toaster in front of the fire to brown on the top and cook ; turn it round once or twice to cook evenly, or put it in an oven for half an hour. SAGO PUDDING. 1 teacupful of Sago. 2 breakfast-cupfuls of Milk. 1 table-spoonful of Sugar. 2 Eggs. 1 teaspoonful of Butter. Ground Cinnamon. RICE PUDDING. 1 teacupful of Whole Rice. 1 table spoonful of Marmalade. 2 breakfast-cupfuls of Milk. 2 Eggs. 1 table spoonful of Sugar. Wash the rice well, and put it on to boil in a small pan with a breakfast-cupful of water. Let it boil for 5 minutes, then pour in the milk and allow it to boil for half an hour without stirring it. Take the pan from the fire and add the sugar and the marmalade, and stir well. Beat up the eggs and add them last, mixing all together; then pour into a puddingdish, and bake in the oven or in front of the fire for half an hour. A handful of currants may be used instead of the marmalade, but they must first be washed and dried. RICE PUDDING WITHOUT EGGS. £ lb. Rice. 1 table spoonful of Suet. 1 table spoonful of Sugar. Nutmeg. 1 handful of Currants. 2 breakfast cupfuls of Milk,