Dr. M'Millan's formulas and domestic guide

One cup sour cream, half cup molasses, cup melted butter, 2j^ cups flour, i tea-spoonful soda, a little salt. Mix the molasses and butter together and beat until very light. Stir in the cream and salt, and then the flour gradually, until it is a smooth batter. Beat in the dissolved soda thoroughly, and boil in a buttered mold an hour and a half. To be eaten hot with sweetened liquid sauce. SWEET POTATO PUDDING. To 2 coffee-cupfuls mashed potato add i teacupful sugar, I tea-cupful butter, 4 eggs, i teacupful sweet cream, i tea-spoonful cinnamon, i grated nutmeg, i tea-spoonful lemon extract, and a pinch of soda dissolved in a tea-spoonful of water. Beat the eggs light and add the sugar and butter rubbed to a cream. Stir all together into the mashed potato while hot. Cover a deep plate with puff paste and pour in the mixture. Bake in a moderate oven, and when done cover the top with slices of fruit marmalade, and sprinkle thickly with granulated sugar. BAKED INDIAN PUDDING. For a two-quart pudding use 2 tea-cups meal. Moisten the meal with cold water, and add I tablespoonful butter, 2 tea-cups sugar, i cup raisins, 3 eggs well beaten before adding, and fill up with sweet milk. Season with whatever spice is preferred. Bake slowly half an hour or more. CARROT PUDDING. One cup of chopped carrots, i cup mashed potatoes, I cup chopped suet, i cup syrup, 2 eggs, 2 cups flour, spice to suit the taste. The carrots and potatoes are to be boiled first, of course. If the day before it will answer just as well. SPICED PUDDING, Take I small square loaf baked bread, peel off the crust, cut in pieces and pour upon it i pint of boiling water, and add i tea-spoonful of salt. Take I pint of flour and add i tea-spoonful baking powder, 2 coffee-cups of raisins seeded and chopped. Mix all well with the flour, first powder and next raisins, then add the soaked bread, and i tea-spoonful of allspice, cinnamon, mace and cloves. Then add by degrees i coffee-cup of sweet milk, and beat the mass well together. Scald the pudding bag and put in the pudding, which should be pretty stiff and boil 3 hours. The whole secret lies in plunging puddings in boiling water immediately after they are mixed, and never letting them cease boiling. Be sure and turn them over, and always leave room in the bag for swelling. A wire basket for holding puddings while boiling, is an excellent thing; make with legs to keep it from the bottom of the kettle to prevent burning. PLUM PUDDING. Two pounds of stoned raisins, 2 pounds well washed Zante currants, i pound sliced citron, 2 pounds finely chopped beef suet, I pound flour, I pound bread crumbs, i pound sugar, i nutmeg, i teaspoonful each powdered cloves, allspice and cinnamon, the grated peel of a lemon and a table-spoonful of salt. Mix these ingredients thoroughly, add lo eggs and sufficient milk to moisten to about the stiffness of fruit cake. Tie in a well floured pudding cloth, and boil at least 8 hours. Serve with nice sauce. COTTAGE PUDDING. One cup sugar, 2 cups flour, nearly i cup cold water, i egg, piece of butter size of an egg, 2 teaspoonfuls of baking powder, salt