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

Half pound flour, half pound treacle, half pound suet, the rind and juice of one lemon, a few strips of candied lemon-peel, three table spoonfuls cream, two eggs. Chop the suet finely; mix with it the flour, treacle, lemon-peel minced, and candied lemon-peel; add the cream, lemon-juice, and two well-beaten eggs; beat the pudding well, put it into a buttered basin, tie it down with a cloth, and boil from three and a half to four hours. Mother's Cook Book. RICH BAKED APPLE PUDDING. Half pound the pulp of apples, half pound loaf sugar, six ounces batter, the rind one lemon, six eggs, puff paste. Peel, core and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every half pound add sifted sugar, grated lemon-rind, and six well-beaten eggs. Beat these ingredients well together; then melt the batter, stir it to the other things, put a border of puff paste round the dish, and bake for rather more than half an hour. The butter should not be added until the pudding is ready for the oven. SNOW BALLS. Pick all imperfections from a half pint of rice, pat it in water, and rub it between the hands; then pour that water off, put more on, stir it about in it, let the rice settle, then drain the water off ; put the rice in a two-quart stewpan, with a teaspoonful of salt, and a quart of water ; cover the stewpan, and set it where it will boil gently for one hour, or until the water is all absorbed; dip some teacups into cold water, fill them with the boiled rice, press it to their shape; then turn them out on a dish, and serve with butter and sugar, or wine sauce. RICE PUDDING. One teacup rice, one teacup sugar, one teacup raisins, small piece butter, a little salt, two quarts milk. Bake from an hour and a half to two hours. Serve with sauce, Mother's Coos Book. APPLE CHARLOTTE. Cat slices of wheat bread or rolls, and having rubbed the bottom and aides of a basin with a bit of batter, line it with the sliced broad or rolls; peel tart apples, cut them small, and nearly fill the pan, strewing bits of butter and sugar between the apples; grate a small nutmeg over; soak as many slices of bread or rolls as will cover it; over which put a plate, and a weight, to keep the bread close upon the apples; bake two hours in a quick oven, then turn it out Quarter of a pound of butter, and half a pound of sugar, to half a peck of tart apples. GROUND RICE PUDDING. This is an economical pudding, made with two pints of sweet milk, a teacupful of ground rice, two tablespoonfuls of sugar, three eggs, and a little ground nutmeg. Bring half the quantity of milk to the boiling point, with the nutmeg or any other flavoring matter, and sugar. In the other half of the milk beat up the rice flour into a thin batter, adding to it through a strainer the hot seasoned milk, stirring all the time. The eggs well-whisked should next be added. A sprinkling of salt is an improvement. Bake this mixture in a moderate oven for'a little over an hour, say seventy minutes, or boil in a buttered basin or shape. Serve with apricot, preserve, or marmalade, or indeed any kind of jam. FIG PUDDING. One-half pound figs, one-quarter pound grated bread, two and a half ounces powdered sugar, three ounces batter, two eggs, one teacup of milk. Chop the figs small and mill first with the butter, then all the other ingredients by degrees; 1M Hotheb's Cook Book grees; batter a mold, sprinkle with bread-crumbs, cover it tight and boil for three hours. BREAD AND BUTTER PUDDING.