Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

two grated nutmegs. Cream the batter and sugar, beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, then the brandy and spice, lastly the fruit, well dredged with floor. Mix all thoroughly wring out your pudding-cloth in hot water, flour well inside, pour in the mixture and boil five hours. BOILED BATTER PUDDING. Three eggs, one ounce butter, one pint milk, three tablespoonfuls flour, a little salt. Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the batter, which should be previously melted ; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the Water, to prevent the flour settling in any part, and boil for one and one-quarter hoars. This padding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauoe, stewed fruit, or jam of any kind; when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish. BATTER PUDDING. One quart milk, four eggs, six ounces flour, a little soda and salt Mix the flour very carefully with a little milk to it will not be lumpy. Bake twenty minutes. Serve immediately. 166 - Mother's Cook Book, MADEIRA PUDDING. One-half pound cheap suet, three-quarters of a pound bread-crumbs, six ounces moist sugar, one-quarter pound flour, two eggs, two wineglasses sherry; mix the suet, bread-crumbs, sugar and flour well together. When these ingredients are well-mixed, add the eggs and two glasses of sherry, to make a thick batter; boil three hours and a half. Serve with wine sauce. APPLE SAGO PUDDING. One cup sago iu a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding diah; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; this is good hot with butter and sugar, or cold with cream and sugar. QUEEN OF PUDDINGS. One large cup of fine bread-crumbs soaked in milk, threejjuarters cup sugar, one lemon, juice and grated rind, six eggs, one-half pound stale sponge cake, one-half pound macaroons — almond, one-half cup jelly or jam, and one small tumbler sherry wine, one-half cup milk poured upon the bread-crumbs, one tablespoonful melted butter. Rub the butter and sugar together; put the beaten yolks in next, then the soaked bread-crumbs, the lemon, juice and rind, and beat to a smooth, light paste before adding the whites. Butter your mold very well, and put in the bottom a light layer of dry bread-crumbs, upon this one of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture, then with slices of sponge cake, spread thickly with jelly or jam ; next macaroons, wet Mother's Cook Book. IS? with wine, more custard, sponge-cake and jam, and so on until the mold is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven throe- quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish, and pour over it a sauce made of currant jelly warmed; and beaten up with two tablespoonfuls melted butter and a glass of pale sherry. orange: pudding.