The hearthstone; or, Life at home

Cocoanut Pudding (2). — Two cocoanuts, one quart of milk or cream, the yolks of ten eggs, five whites; a lump of butter the size of an egg; sugar to your taste. Cottage Pudding. — One pint and a half of flour, two small teaspoonfuls of cream-tartar, rubbed in the flour; five small tablespoonfuls of melted butter, a little salt, one egg, well beaten ; one teacup of sugar, one tumbler of sweet milk; take out a little milk, in which dissolve one small teaspoonful of soda, and add the last thing. Bake it three-quarters of an hour in a moderate oven. Apple Dumplings. — Pare and scoop out the core of six large baking apples ; put part of a clove and a little grated lemon-peel inside of each, and enclose them in pieces of puff-paste; boil them in nets for the purpose, or bits of linen, for an hour. Before serving, cut off a small bit from the top of each, and put in a teaspoonful of sugar and a bit of fresh butter. Replace the bit of paste, and strew over them pounded loaf sugar. Suet Pudding. — One cup of chopped suet, one cup of chopped raisins, one cup of sweet milk, one cup of molasses, three cups of flour, or enough to make a stiff batter ; one teaspoonful of salt and 486 THE hearthstone; or, life at home. one teaspoonful of soda. Rub the butter and sugar together; beat the white of an egg to a froth, and stir with it. Grate nutmeg over it, and stand it in the refrigerator until ready to use, and then turn hot wine and water to it. Apple Pudding. — Two pounds of stewed . apples rubbed through a sieve, one pound of butter, one pound of sugar, ten eggs, ten tablespoonfuls of cream or milk, one wine-glass of brandy, a small quantity of orange peel — ground or cut fine ; baked in paste. CREAMS, JELLIES, CUSTARDS, ETC Jelly Moulded with Fresh Fruit, or Macedoine de Fruits. — Rather more than a pint and a half of jelly, a few nice strawberries, or red or white currants, or raspberries, or any fresh fruit that may be in season. Have ready the above proportion of jelly, which must be very clear and rather sweet, the raw fruit requiring an additional quantity of sugar. Select ripe, nice-looking fruit; pick off the stalks, unless currants are used, when they are laid in the jelly as they come from the tree. Begin by putting a little jelly at the bottom of the mould, which must harden ; then arrange the fruit round the sides of the mould, recollecting that it will be reversed when turned out; then pour in some more jelly to make the fruit adhere, and when that layer is set, put another row of fruit and jelly until the mould is full. If convenient, put it in ice until required for table ; then wring a cloth in boiling water, wrap it round the mould for a minute, and turn the jelly carefully out. Peaches, apricots, plums, apples, etc., are better for being boiled in a little clear syrup before they are laid in the jelly; strawberries, raspberries, grapes, cherries and currants are put in raw. In winter, when fresh fruits are not obtainable, a very pretty jelly may be made with preserved fruits or brandy cherries ; these, in a bright and clear jelly, have a very pretty effect ; of course, unless the jelly be very clear, the beauty of the dish will be spoiled.