Household hints

The Queen of Puddings, — One pint of bread crumbs (not crumbs of stale bread unfit for the table), one quart of sweet milk, one cup of sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon, and a piece of butter the size of an egg. Bake until done, but not watery. Whip the whites of four eggs, and beat in one cup of pulverized sugar, in which you have put the juice of the lemon. Spread over the pudding a layer of jelly or raspberry jam, or any sweetmeat you prefer ; then pour over it the whites of the eggs. Set it in the oven to brown slightly. Serve cold with cream. This is an excellent dessert for an elaborate dinner, as it may be made early in the morning and so be out of the way. Cassava Pudding, — One pint of milk, half a cup of cassava, two eggs, half a cup of cocoanut, a little salt, a lump of butter the size of a walnut, sugar and vanilla to your taste. Put together, omitting the whites of the eggs, cook in a basin on top of the stove, or in a frying pan, stir- ring it constantly ; a few moments only are requisite ; the cassava does not need to be soaked like other preparations of tapioca. Beat the whites of the eggs to a stiff froth, add a small spoonful of pulverized sugar, put over the top of the pudding, and brown slightly in the oven. Suet Pudding. — One cup of raisins chopped fine, one cup of suet, one cup of sour milk, one cup of molasses, three cups of flour, one tea-spoonful of soda or saleratus ; salt and spice to taste. Steam two hours, and serve with some pudding sauce. Cottage Pudding. — One egg, butter half the size of an egg, half a cupful of sugar, a tea-spoonful of baking powder, half a cup of sweet milk, about one cup and a half of flour. Bake or steam. Eat with sweetened cream or sauce. Bread Pudding. — Yolks of three eggs, one pint of bread crumbs (cake may be substituted for the bread), one quart of milk, a piece of butter the size of an egg, a little salt, half a cup of sugar. After baking well, frost the top with the whites of the eggs, three tablespoonfuls of sugar, and the juice of a lemon. Charlotte Russe. — Take half an ounce of gelatine, and put it into just enough warm water to cover it ; while this is slowly dissolving take one pint of thick sweet cream and whip it to a stiff froth ; beat well the white of one egg. After the gelatine is dissolved, boil it for two or three minutes, then sweeten and flavor it ; when it is about as warm as new milk, add the cream and egg, and beat the mixture till it is cold. If the sponge cake over which this is to be turned is baked in a large round tin which is scalloped around the edge, it adds much to the pretty effect of the dish. Put the cake while warm, to prevent its crumbling, into a round dish, allowing the scallops to show at the top ; then pour the whipped cream into it, and you have a dish fit for the gods. This is recommended as a dessert for the PUDDINGS AND PIES. 39 Christmas dinner, or to be served for tea with peaches or raspberry jam. Yorkshire Pudding. — This is to be eaten with roast beef, as one would eat a vegetable, and is made in this way : Stir three table-spoonfuls of flour into one pint of milk, add three eggs and a little salt ; pour into a shallow tin baking pan ; put it into the oven an hour before dinnertime. After it has baked for about ten minutes, put it under the roasting beef. When the meat is taken up, leave the pudding in the oven for five minutes, then pour off the fat. Serve with the meat. Graham Pudding. — Two cups of Graham flour, one cup of milk, one cup of molasses, one cup of raisins, two teaspoonfuls of soda ; steam one hour and a half.