Mother Hubbard's cupboard

Butter and Sugar for Cake — Should always be beaten to a cream. Eggs — Beat the yolks until you can take up a spoonful; whip the whites to a stiff froth and stir them into the cake with the flour the last thing before putting the flour into the tins. To Boil a Pudding in a Bag — Dip the bag (which should be made of thick cotton or linen) in hot water, and rub the inside with flour before putting in the pudding ; when done, dip the bag in cold water and the pudding will turn out easily. Always put a plate on the bottom of the kettle to keep the pudding from burning. To Steam a Pudding — Put it into a tin pan or earthen dish, tie a cloth over the top and set it into a steamer, cover the steamer closely ; allow a little longer time than you do for boiling. Mrs. W. N. Sage. WEIGHTS AND MEASURES. Two cups of sifted flour weighs . . . one pound. One pint sifted flour weighs .... one pound. One pint white sugar weighs .... one pound. Two tablespoons of liquid one ounce. Eight teaspoons of liquid .... one ounce. One gill of liquid . four ounces. One pint of liquid sixteen ounces. Mrs. W. N. Sage. 40 "Mother Hubbard's Cupboard." SUET PUDDING. One cup suet or butter, one cup molasses, one bowl of raisins and currants, one egg, one cup sweet milk, one teaspoon saleratus, dissolved in milk ; one-fourth teaspoon cloves, one-half teaspoon nutmeg. Mix stiff with flour and steam three hours. sauce. One cup butter and two cups sugar, beat to a cream ; add three eggs beaten very light ; stir in two tablespoons boiling water. Flavor with wine, brandy, or vanilla. Mrs. M. B. B. PLUM PUDDING. One pound raisins, stoned ; one pound currants, threefourths pound suet, chopped fine ; three eggs, one coffeecup sugar, one teaspoon soda, a little nutmeg and salt ; moisten with milk, and add flour to mix soft. Tie in a bag, leaving room to swell, and boil from three to four hours. Serve with sauce. Mrs. A. S. Lane. ENGLISH PLUM PUDDING. Two pounds suet, chopped ; three pounds raisins, seeded ; two pounds currants, one-half pound citron, two pounds sugar, five eggs, one pint milk, one-half pint brandy, two or three nutmegs, a little salt, flour to make very stiff. Put in one or two bags, and boil in a large quantity of water seven or eight hours. Serve with sauce. Mrs. A. S. Lane. GRAHAM PUDDING. One and one-half cups Graham flour, one-half cup molasses, one-fourth cup melted butter, one-half cup sweet milk, one egg, even teaspoon soda, little salt, one-half cup raisins, onehalf cup currants, one teaspoon cloves, one teaspoon cinnamon, one-fourth of a nutmeg. Steam two and one-half hours. Serve with warm sauce. Mrs. Woodbury. Plain and Fancy Desserts. 41 SWEET POTATO PUDDING. One-half dozen good sized potatoes, grated raw ; one tablespoon of butter, one tablespoon of lard, one pint molasses, three tablespoons brown sugar, one-half pint milk, one egg, one teaspoon cloves, allspice and ginger, two teaspoons salt, water to make a soft batter. Stir two or three times while baking. Bake slow for two hours. Mrs. Battelle. APPLE PUDDING. Fill a dish with apples nicely sliced, sweeten them, add spices, nutmeg, a little lemon or vanilla, and cover with a crust ; set on top of the stove until the crust rises, then bake a nice brown. CRUST.