Household hints

Baked Indian Pudding, — For a two-quart pudding use two cups of meal ; boil the meal in a quart of water till it is almost like hasty pudding, then add one table-spoonful of butter, two teacups of sugar, three eggs ; spice to your taste, and add raisins if you please. Bake half an hour or more. It is best to cook it in a slow oven. Boiled Indian Pudding, — One cup and a half of sour milk, two eggs well beaten, one small tea-spoonful of soda dissolved in a little hot water ; then stir in com meal till you have a batter a little thicker than for griddle cakes. Fruit may be added. Put in a bag and boil an hour. Make a sauce of cream, sugar, and nutmeg. Velvet Cream, — Whites of four eggs beaten to a stiff froth ; two table-spoonfuls each of sugar, cuiTant jelly, and raspberry jam. Beat all together briskly. Serve with or without cream. With cake it is a delicious dish for dessert. Date Pudding, — Six ounces of suet chopped fine, six ounces of bread crumbs, six ounces of sugar, three eggs, two teaspoonfuls of cinnamon, one wine-glass half full of brandy, one half or three quarters of a pound of stoned dates. Beat the sugar and eggs together, then stir in the other ingredients ; steam for two hours. Serve with sauce made in this way : The yolks of three eggs, pulverized sugar enough to thicken them, a little wine, the whites of the three eggs beaten to a stiff froth, and stirred in last. If you have no conveniences for weighing, measure the suet, bread, and sugar, putting in equal quantities of each. Plain Boiled Pudding, — One quart of milk, yolks of five eggs, a little salt, with flour enough to make a batter as for griddle cakes. Have a pudding-bag. made which is smaller at the bottom than the top, dip it into hot water, sprinkle with flour, tie tightly, and boil for three quarters of an hour. Cocoanut Pudding. — Follow the directions given for bread pudding, omit the lemon, and add a cup of dessicated cocoanut ; soak it for half an hour before putting it in the oven. This requires no sauce; PIES. To make a good, tender, but not too rich crust for any pie, a good rule is to allow one heaping table-spoonful of lard to one cup of flour, a pinch of salt, and enough water to wet it so that it can be rolled out smoothly ; rub the lard into the flour with your hands ; do not handle it after it is mixed with the water any more than you can help, as this tends to make it tough. One cup and a half of flour, other ingredients in proportion, will make the crust for one medium-sized pie. At first there is a probability that you will waste flour by putting more than you need on the board, but you can remedy this by wiping the flour and little bits of dough off the board into your flour sifter, and sift out the flour. If you make more crust than you wish to use, you can roll it out thin, cut out round cakes with the cookie cutter, in. every other one cut three little round holes with a silver thimble, bake them, and when tea is about ready put jelly on the plain crust, and lay the one with thimble-holes in on the top; press down on the jelly, and nothing will please the children at the table so much. PUDDmGS AND PIES, 43 Cultivate a tendency to bake things too much rather than not enough.