Dr. M'Millan's formulas and domestic guide

Line a well buttered dish with evenly-cut slices of bread, removing the crust. Stale bread is to be preferred. Reserve 2 circular slices for the bottom and top, and butter the slice only on the side touching the dish. Have ready some stewed tart apples, cooked with as little water as possible, and sweeten and flavor with lemon and nutmeg. Fill the dish with the apple-sauce, stirring in a teaspoonful of butter. Put on the circular cover of bread, well buttered on the upper side. Press it closely upon the apples. While the pudding is baking cover it with paper for half an hour, and then remove the paper and allow the top to get nicely brown. When done loosen the bread from the dish with a knife, and turn out the form care- fully. To succeed it is necessary to have the oven quite hot, so that every part of the charlotte is well browned. The top may be covered with icing or pulverized sugar. Serve .with either hard or soft sauce. This pudding is delicious, comparing well with the richer puddings, and is one over which the dyspeptic may laugh and be merry. It may be made of uncooked apples, if fine, tart ones. Peel and core, and pack closely in the dish, filling it with cut pieces. Flavor with pieces of citron, lemon or slices of lemon and sugar. Allow 2 or 3 hours for baking. CUP PUDDING. Flour 2 cups. Beef suet i cup. Milk, molasses or syrup I cup. Raisins i cup. Currants i cup. Cream of tartar 4 tea-spoonfuls. Soda 2 tea-spoonfuls. Salt I tea-spoonful. Chop the suet fine, put the cream of tartar and soda into the milk and molasses, then sift in the flour, stirring thoroughly, and add the suet, fruit and salt, mixing thoroughly. If you have a steamer steam it 2 hours in a basin ; if no steamer, put it into a bag, boiling the same length of time, not putting it into the water until the water boils. Serve with your customary sauce. It will be found very light and nice if done correctly, although no eggs are needed. CUSTARD PUDDING WITH INDIAN MEAL. Scald 3 heaping table-spoonfuls of sifted Indian meal into i quart of boiling milk. When remove from the fire add i tea-spoonful of salt, 4 table-spoonfuls of sugar, and i table-spoonful of butter. Stir together in a little milk i tea-spoonful of strong ground ginger, i grated nutmeg, i tea-spoonful of ground allspice, and i of cinnamon. Add this to the pudding. Three eggs well beaten must be stirred in last. This pudding requires a hot oven. Bake i hour. W^hen properly done it will have a jelly around the edge, and the custard will be thoroughly blended with the meal. INDIAN MEAL PUDDING BOILED. Sour milk or buttermilk 3 cups. Sifted Indian meal 3 cups. Flour 1 3^ cups. Sugar 3 table-spoonfuls or molasses i tea-cupful. Eggs I. A little salt. Soda dissolved in milk I tea-spoonful. Dip the pudding bag into boiling water, then dust the inside with flour, tie it up, allowing a small space for it to swell, and put in a kettle, having a table plate in the bottom, and water suf- ficient to cover already boiling before the pudding is put in. Boil 2 hours. On taking from the kettle immerse it for a moment in a pan of cold water. Then serve with cream and sugar. It is good also eaten cold. INDIAN PUDDING BAKED. Milk I quart.