The economical cook book

Chop a quarter of a pound of beef suet very fine, and stir it through half a pound of flour; add a little salt; when well mixed, make a hole in the middle, break an egg in it, stir it round a little, and add as much cold water as will make a stiff paste ; roll it out two or three times ; butter a pudding-mould or basin, line it with the crust, fill it with cut apples, seasoned with sugar, cinnamon and a little nutmeg ; cover with crust very closely, tie it up in a thick pudding-cloth and boil it in a pot of water an hour and three-quarters. To be eaten with cream. Have the water boiling when you put the pudding in. * Apple Pudding, No. 2. Bring to a boil a pint of milk, stir in half a pint of Indian meal, one teacup of molasses, a little salt; pare and core and cut in thin slices six apples, butter a pudding-dish, scatter the apples in it, pour over the milk and other ingredients, stir it together, and bake in a quick oven about three-quarters of an hour. This is a very nice pudding. * Apple Pudding, No. 3. Peel, core and out in quarters tart juicy apples, and stew them in as little water as possible, press them through a cullender, and to one quart of the stewed apple add sugar to your taste, a saltspoonful of cinnamon, the same of grated nutmeg, two tablespoonfuls of brandy, four eggs beaten light, and a piece of butter the size of an egg melted and stirred in; beat all well together, and bake in crust. Baked Flour Pudding, No. 1. Beat three eggs very light, stir in them a pint of flour with a small teaspoonful and a half of cream of tartar sifted in it, add OOOKEhT FRK.M EXPERIENCE, a tablespoonful of melted butter, a half teacup of sugar, and a coffeecup of buttermilk or sweet milk, with a small teaspoon of soda dissolved in it. Bake half an hour in a Turk's head, and serre hot with wine-sauce. * Baked Flour Pudding, No. 2. Five eggs beaten separately very light, and then together, nine tablespoonfuls of flour, measured first, and then sifted, a little salt, and a quart of milk; mix the flour and milk into the beaten eggs. Bake half an hour in a buttered pudding-dish. * Baked Indian Pudding. Boil a pint of milk, and pour it gradually on a large teacup of Indian meal, stirring all the time; cool it, and add three eggs beaten light, a tablespoonful of flour, half a cup of sugar, half a teaspoonful of ginger, one of cinnamon, a little salt, and a pint more milk, cold. Bake in a buttered pudding-dish an hour and a half Black Pudding Six eggs, one pint of molasses, two-thirds of a cup of sugar, one cup of flour, a tablespoonful of butter, a half of a nutmeg grated, and a teaspoonful of soda. Beat the eggs, butter and sugar together, dissolve the soda in a tablespoonful of hot water, and beat it into the molasses until it foams ; add all together, beat well, and boil one hour in a pudding-mould, cloth or bag. Serve with winesauce. * Boiled Batter Pudding. Beat three eggs very light, separately and then together ; add to them a quarter of a pound of flour and a pinch of salt; when perfectly smooth, stir in half a pint of milk ; butter a mould, pour the pudding in, tie it tightly over the top with a puddingcloth, put it in a pot of boiling water, and boil one hour and a quarter, or it may be boiled in a pudding-bag, scald the bag, wring it very tight, dust the inside with flour and pour the pudding in; boilboil one hour in a bag. Make double the quantity if you wish a large pudding. Serve with wine-sauce. HP! 2.Jf5!f I: ! mil PASTRY, PUDDIiras, de. 181 Boiled Indian Pudding.