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

Four ounces of grated bread, four ounces of currants, four ounces of apples, two ounces of sugar, three eggs, a few drops of essence of lemon, a little grated nutmeg. Pare, core, and mince the apples very finely, sufficient, when minced, to make four ounces; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and, when all is thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for three hours. MACARONI PUDDING. One-half pound macaroni broken into inch lengths, two cups boiling water, one teaspoonfol butter, one large cup milk, two tablespoonfnls sugar, grated peel of 160 Mother's Cook Book. half a lemon, a little cinnamon and salt. Boil the macaroni in the water until it is tender, and has soaked up the liquid. It must be cooked in a farina kettle. Add the butter and salt. Cover for five minutes without cooking. Put in the rest of the ingredients. Simmer, after the boil begins, ten minutes longer, before serving in a deep dish. Be careful, in stirring, not to break the macaroni. Eat with batter and powdered sugar, or cream and sugar. BAKED INDIAN PUDDING. Two quarts scalded milk with salt, one and one-half caps Indian- meal (yellow); one tablespoon ginger, letting this stand twenty minutes; one cup molasses, two eggs (saleratns if no eggs), a piece of butter the size of a common walnut. Bake two boors. Splendid. BOILED INDIAN PUDDING. Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into molasses and milk; add a pound beef snet chopped fine, and Indian meal sufficient to make a thick batter; add a teaspoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir .• all together thoroughly; dip cloth into boiling water, shake, flour a little, torn in the mixture, tie ap, leaving room for the pudding to swell, and boil three hours; serve hot with sance made of drawn batter, wine and nutmeg. MARMALADE PUDDINGS. Half pound suet, half pound grated bread-crumbs, half pound sugar, three ounces orange marmalade; mix these ingredients together with four eggs; boil four hours. Lay a few raisins open in the bottom of the mold. Sauce; Two Mother's Cook Book. 161 ounces butter, and two ounces white sugar; beat to a cream and flavor with brandy or lemon. BOILED APPLE DUMPLINGS. Add to two cups sour milk one teaspoon soda, and one salt, half cap butter, lard, flour enough to make dough a little staffer than for biscuit; or make a good baking powder crust; peel and core apples, roll out crust, place apples on dough, fill cavity of each with sugar, encase each apple in coating of the crust, press edges tight together, (it is nice to tie a cloth around each one), put into kettle of boiling water slighted salted, boil half an hour, taking care that the water covers the dumplings. They are also very nice steamed. To bake, make in same way, using a soft dough, place in a shallow pan, bake in a hot oven, and serve with cream and sugar, or place in a pan which is four or five inches deep (do not have the dumplings touch each other); then pour in hot water, just leaving top of dumplings uncovered. To a pan of four or five dumplings, add one teacup sugar and half a teacup butter; bake from half to threequarters of an hour. If water cooks away too much, add more. Serve dumplings on platter and the liquid in sauceboat for dressing. Fresh or canned peaches may be made in the same way. NELLY'S PUDDING.