The economical cook book

Beat six eggs very light, add to them two tablespoons of flour and a small teacup of bread crumbs, two tablespoons heaping full of sugar, a pound of suet shred fine or chopped, a pound of stoned raisins, a small tablespoon of allspice, the same of cinnamon — all to be well mixed together and boiled in a pudding-cloth or bag three hours. To be eaten with wine-sauce. Farina Pudding. One quart of milk boiled, and thickened with farina until a stick will stand up in it; when a little cool, stir in butter the PASTRY, PUDDINGS, At. 186 size of an egg, and four eggs beaten light; bake in a buttered pudding-dish three-quarters of an hour. Eaten cold with cream. * Gelatine Pudding. Half a box of gelatine dissolved in a large half-pint of boiling water; when cool, stir in two teacups of sugar and the juice of two lemons ; beat the whites of five eggs to a stiff froth and add them to the gelatine whilst it is warm; beat all together thoroughly, pour into a mould and set on the ice. Make a custard with the yolks of the eggs, a quart of milk and sugar to your taste; boil in a farina-kettle until it begins to thicken, flavor with vanilla; when the mould is stiff, turn it out into a glass dish, pour the custard round it and serve. Hartford Pudding. One cup of bread crumbs finely grated, one of chopped suet, one of brown sugar, one of sifted flour, one of currants washed and dried, one of milk, a teaspoonful of soda, one of salt, and a half of a grated nutmeg. Mix together the crumbs, suet, sugar, flour, nutmeg, salt and currants, dissolve the soda in the cup of milk, add it last, tie up in a pudding-cloth and boil four hours. Serve with wine-sauce. * Hasty Pudding. Beat the yolks of two eggs, and stir them into a quart of milk, with a pinch of salt, set the milk over the fire, and when it comes to a boil, stir in dry flour, sifting it through your fingers until you have it as thick as mush, stirring all the time, and keeping it boiling all the time. When thick enough, it is done. To be eaten with butter and syrup, and can be made during dinner. * Hiawatha Pudding. Four eggs, the weight of three in Indian meal, half a pound of sugar, and a quarter of a pound of butter stirred to a oream. Beat ih eggs very light and add them, then the Indian meal, ftnd Uuitly the juioe and grated rind of one lemon ; bake from half an hoar to three-quarters in a qniok oven. When it ig done, spread corrant-jelly over the top and serye* Pudding, Ho. 1. Four tablespoonsf ul of oorn meal, a quart of milk boiled, half a teaoup of molasses, three eggs, butter half the siie of an egg, half a teaspoonful of ginger, a little nutmeg ; stir all these ingredients together in a large bowl with the milk, let them boQ three minutes, stirring all the time, pour into a buttered puddingdish, and bake three-quarters of an hour. Indian Pudding, Ho. 8. Three pints of milk, one of oorn meal, butter the siie of an egg, eight eggs, half a pound of raisins seeded, half a oup of powdered sugar, a little cinnamon and nutmeg. Boil the milk and pour it over the oorn meal, stir in the butter. When oool, add the eggs and a pinoh of salt, then sugar and spioe, and last the raisins. Bake nearly an hour in a moderate oven. Pudding, Vo. 3. Pour three pints of boiling milk on seven tablespoonsful of Indian meal, stir in half a pound of butter, a teacup of sugar, four beaten eggs, a tablespoonful of rose water, the same of brandy, and the grated rind of a lemon ; butter a pudding-dish, pour it in, and bake about three-quarters of an hour in a quiok oyen. Indian Pudding, Vo. 4.