Catherine Owen's new cook book ..

. They must be put in boiling water and brought back to the boiling point as quickly as possible ; not allowed to boil again, just whenever is most convenient; steeping a pudding in non-boiling water ruins it. Then it must boil every minute of the time directed, and should the water boil away too much, be replenished from a kettle of boiling water. This will hardly be necessary, however, if the pudding was well covered with water at first, except in the case of those requiring to boil more than two hours, such as Christmas puddings, etc. Ei^GLISH APPLE, OR OTHER FRUIT PUDDING The English use a beef-suet crust where Americans use a biscuit crust, and as it is both more wholesome and more nutritious, I give the recipe hoping that those who shudder at the idea of suet pastry will give it a trial. It is no more trouble to make than biscuit dough. Get heef kidney suet ; take all the skin from half a pound of It ; chop it very fine ; put in a small teaspoonful of salt ; mix it with a scant pound of flour ; make a hole in the centre and put in a small cup of water ; mix it as quickly and as lightly as you would biscuit ; add more water, if needed, to make it a firm but not hard 202 Practical Recipes. paste ; roll out on a floured board once to the thickness of half an inch ; butter a quart bowl well ; line it with this paste, pressing it in every part lightly ; leave it an inch above the bowl ; cut off what remains over the inch margin ; roll it out for the cover ; then fill the bowl with apples peeled and cut in slices ; heap it up high ; pour over them as much sugar as you think your apples will need, and grate the rind of a lemon or some nutmeg over them ; pour in half a cup of water ; wet the edge of the paste, put on the cover, pinch the edges together; see that the water cannot get out ; then flour a cloth ; cover the top of the pudding with it ; pass a string round the bowl outside the cloth half-way down (so that the flare of the bowl will prevent the string if well tied from slipping up) ; tie the four corners of the pudding cloth over the top of the bowl, so that you can lift the padding by it ; then put it into a pot of fast boiling water — which must be kept boiling, and if it diminishes much, replenish from another kettle kept boiling. Serve with hard sauce. Raspberry Pudding is made in the same way, using three parts of raspberries and one of currants in place of the apples. Cherry Pudding, with the same proportion of currants, is a delicious pudding. ERUIT BATTER PUDDING. Make a batter with four eggs, and a pint of flour and a pinch of salt, using as much milk as will make a rather thick batter ; stir in as many raspberries or cherries as you can, with half a cupful of sugar. Serve with hard sauce or a sauce of the fruit (see Fruit Sauce). Puddings, 2O3 ALBERT PUDDING. Beat six ounces of butter to a cream ; then gradually add to it five well-beaten eggs and half a pound of flour, six ounces of loaf-sugar, the rind of a lemon grated ; add half a pound of stoned raisins ; butter a bowl or mould thickly, ornament it with stars and diamonds of citron and figs ; pour the mixture in a bowl which it must fill within half an inch ; cover with a cloth as directed for apple pudding. Boil or steam it at least three hours. LEMOK PUDDIKG.