Household cookery and laundry work

Wash the rice and put it either into a small puddingdish or pudding-basin ; chop up the suet and add it, also the sugar, a very little grated nutmeg, and a handful of currants well washed. Pour the milk over, and put it in a slow oven for an hour and a half ; or cover the basin with a buttered paper, and place it in a saucepan with a little water, and steam for one hour. This pudding cooks anywhere near the fire, where the rice can get gradually heated and cooked. Skimmed milk does very well, as the suet supplies the want of fat both in the rice and the milk, and makes a very rich and good pudding at a small cost. The currants may be omitted. BLACK CAP PUDDING. \ lb. Flour. 1 table-spoonful Currants. 1 pint Milk. 2 Eggs. 1 dessert-spoonful of Sugar, ½ tea-spoonful Salt £ tea-spoonful Baking Powder. Grease a pudding basin well that is large enough to contain a pint, and prepare the pudding exactly as before, adding the sugar additional. Put into the basin the currants well washed and dried, and pour the pudding in ; dip a pudding cloth in boiling water, and sprinkle some flour on the middle of it ; then tie very tightly over the basin ; which put into a sauce-pan with plenty of boiling water, and boil one hour and a half. Turn out and pour sweet pudding sauce round it. Grease a pudding-basin well, and fill it nearly full with the apples, after they have been peeled and chopped up, and sprinkle the sugar over them. Put into a basin the flour, salt, and baking powder. Beat up the egg, and add the milk to it. Stir this gradually among the flour, mixing it quite smooth. Pour this batter over the fruit, and cover the whole with a buttered paper, and steam gently for one hour. Gooseberries or damsons may be substituted for apples. BATTER AND FRUIT PUDDING. 1 lb. Apples. 6 oz. Flour. 1 Egg. 1 pincb of Salt. 1 table-spoonful of Sugar. 1 breakfast-cupful of Milk. \ tea-spoonful of Baking Powder. CORN FLOUR SHAPE. 2 table-spoonfuls of Corn Flour. A little essence of Lemon to 2 breakfast-cupfuls of Milk. flavour. 1 table-spoonful of Sugar. Put into a basin the corn flour, and wet it with a little cold milk, then add the sugar and essence. Put on the 2 cupfuls of milk to boil in a nice clean pan, and when it boils stir in the corn flour, and stir constantly and rapidly for 3 minutes, then wet a shape in cold water, and pour the corn flour in, and turn out when cold on a plate. A bay leaf boiled in the milk and picked out before the corn flour is put in, flavours this very nicely and very cheaply. YORKSHIRE PUDDING. J lb. Flour. \ teaspoonful Salt. 1 pint Milk. ^½ teaspoonful Baking Powder. 2 Eggs. Put into a basin the flour, salt, baking powder, and mix them well. Beat up the eggs, and add the milk to them, mixing thoroughly ; then pour all gradually into the flour, stirring constantly, to prevent the flour going into lumps. When this is well mixed, pour the pudding into a wellgreased flat tin, and bake for half an hour. This pudding should have the tin greased with the dripping from roasted mutton, and is often baked under the meat while roasting. ROLY-POLY PUDDING. 1 breakfast -cupful of Flour, f lb. of Suet finely chopped. | teaspoonful of Salt. 1 teaspoonful of Sugar. Powder, i lb. of Jam. Butter Milk or Water. £ teaspoonful Baking