Dr. M'Millan's formulas and domestic guide

Sauce. — One cup sugar, one-third cup of butter. Mix thoroughly. Add 2 cups boiling water, i table-spoonful corn starch beaten with the butter and sugar. After taken from the stove, add i well beaten egg, and half a lemon sliced. CJieap and good. A hot oven is necessary for the pudding. BATTER PUDDING. Four eggs, whites and yolks, 2 cups flour, i pint of sweet milk and i tea-spoonful of salt. Mix the baking powder and salt with the flour, beat the eggs and stir in the milk, gradually at first, until the whole is one smooth mass. Scald a pudding bag in boiling water, put in the mixture, and plunge the whole into a kettle of boiling water and boil 2 hours. To be eaten with cream and sugar. HOTEL PUDDING. Boil I quart of milk. Add one-fourth cup of butter, I cup of corn meal, mixed with cold milk, one-half cup each of sugar and molasses, i teaspoonful cinnamon, i of ginger, 2 eggs, salt, onehalf cup of raisins. Sauce if you like. BANNOCK PUDDING. One cup corn meal, I of flour, well mixed, i cup sour milk, i egg, I tea-spoonful of lard, i small tea-spoon of soda. EGG PUDDING. One pint sweet milk, 4 eggs well beaten, 4 tablespoonfuls flour. Add to the eggs until a smooth mass, and then add the milk slowly, with a pinch of salt. Beat all smoothly together, put in a well buttered dish, and bake about twenty minutes. Eat with sauce made of butter and sugar beaten together to a cream. Flavor with vanilla. BOILED INDIAN PUDDING. One and a half cups sour milk, 2 eggs well beaten, i tea-spoonful saleratus dissolved in milk. Then sift in corn meal dry until the consistency as if for griddle cakes, or a little thicker. Stir in i tea-cup of dried fruit — cherries are the best. Put in a bag and boil an hour. For sauce, sweetened cream flavored with nutmeg. GRAHAM PUDDING. Take a pint of water and allow it to boil thoroughly, and then salt and stir in very slowly graham flour, which must be fresh and sweet, until quite thick. After doing so remove to the back part of the stove, and let it boil slowly 1 5 minutes or more. It must be stirred at intervals to prevent burning. Serve nearly cold with sugar, syrup or cream. DELICATE PUDDING. One cup granulated sugar, i cup sweet milk, I Ggg, butter the size of an egg, i cup raisins, 2 teaspoons baking powder, flour to make the consistency of cake. Steam in a greased basin I hour. DELMONICO PUDDING. One quart milk, 3 tea-spoons corn-starch, mixed with a little cold milk, 5 eggs. Separate them, put the yolks with the corn-starch, add 6 tablespoonfuls sugar, and put this into the corn-starch with the milk when boiling. Boil 3 minutes, or till cooked, beat the whites to a stiff froth, and add 3 table-spoonfuls powdered sugar. Bake sufficient to hold the icing. SAGO PUDDING. Soak I cup of sago in warm water until it is all swelled alike. Add water as it thickens, keeping it warm on the back of the stove. When all is swelled peel 6 sour apples, core them, put them in the sago, sprinkle some sugar on top, and bake until the apples are done — say half an hour. To be eaten with sugar and cream.