Dr. M'Millan's formulas and domestic guide

layer) let the top layer be of bread crumbs, over which 2 or 3 table-spoonfuls of melted butter should be poured. Bake in a moderately hot oven and place 2 or 3 nails under the dish, so it will not burn on the bottom. Let it bake ^ or a whole hour, according to the cooking qualities of the apples. RICE PUDDING. Soak I cupful of the best rice, and after soaking 4 hours drain it off. Place the rice in a pudding dish, and add i cupful sugar, i tea-spoonful salt, and 1 1 cupfuls milk and spice. Put in a moderate oven and bake from 2 to 3 hours, stirring occasionally at first if the rice settles. GELATINE PUDDING. One ounce gelatine, i pint cold milk. Set on the range and let it come slowly to a boil, stirring occasionally. Separate the yolks and whites of 6 fresh eggs, and beat the yolks well and stir slowl}' into hot milk. Add half a pound of granulated sugar. When quite cold stir in a quart of whipped cream flavored with vanilla and lemon extract mixed. Have the whites of the eggs beaten very stiff, and stir in the last thing. Put on ice. TAPIOCA PUDDING. Soak 8 table-spoonfuls of tapioca in a quart of warm milk till soft, and then add 2 table-spoonfuls of melted butter, 5 eggs well beaten, cinnamon and sugar to your taste. Bake in a buttered dish without any lining. NO. 2. Put a tea-cup of tapioca and tea-spoonful of salt into a pint and a half of water, and let them stand 5 hours where they will keep warm. Two hours before dinner pare and core 6 apples, place in a pudding dish, and fill the holes with sugar, over which sprinkle cinnamon. Add a tea-cup of water and bake i hour, turning the apples to prevent burning. When the apples are soft pour over them the tapioca and bake I hour. Serve with hard sauce of butter and sugar. APPLE PUDDING. Make a good paste, roll it out and place in a basin rubbed with dripping. Press out the plaits, so that the crust may be of an equal thickness all around. Peel and cut up 4 large apples, put half of them in, and then add i table-spoonful of moist sugar and i of cloves. Put in the rest of the apples, cover the top well over with paste, press it down that the water may not get in, tie a cloth over, and put in boiling water and boil fast for 2^4 hours if the crust be made of dripping, and i hour if it be made of suet. Take off the cloth, pass a knife around the edge of the basin, and turn out the pudding carefully when sending it to the table. MACARONI PUDDING. A quarter of a pound of macaroni broken into pieces an inch long, i pint water, i table-spoonful butter, I large cup milk, 2 table-spoonfuls pow- dered sugar, grated peel of half a lemon, a little cinnamon and salt. Boil the macaroni in the water (in a dish set in a kettle of water) until it is tender. Then add the other ingredients. Stir all together, taking care not to break the macaroni. Simmer lo minutes. Turn it up on a deep dish and serve with sugar and cream. PLAIN BOILED PUDDING.