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

Place as many slices of thin cut bread and butter as you like in a pie-dish, say ten or twelve slices, sprinkle a few well-washed currants between the layers, beat up half a dozen of eggs in two pints of new ■ milk, adding sugar to taste and a little flavoring, such as nutmeg or cinnamon, and pour over the bread and butter. Bake for an hour and ten minutes, and send it to table in the dish it has been baked in. CABINET PUDDING. One quart of milk, four eggs, four tablespoonfols of sugar, half a teaspoonful of salt, one tablespoonful of butter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants. Have a little more of the currants than of the two other fruits . Beat the eggs, sugar, and salt together, and add the milk. Butter a three-pint pudding mold (the melon shape is nice), sprinkle the sides and bottom with the fruit, and put in a layer of cake. Again sprinkle in fruit, and pat in more cake. Continue this until all the materials are used. Gradually pour on the custard. Let the pudding stand two hours, and steam an hour and a quarter. Serve with wine or creamy sauce. SNOW PUDDING. One half package Cox's gelatine; pour over it a cup of cold water and add one and one-half cups of sugar; when soft, add one cup boiling water, juice of one lemon and the whites of four well-beaten eggs; beat all together until very light; put in a glass dish and pour over it custard made as Mother's Cook Boos. 169 follows: One pint milk, yolks of four eggs, and grated rind of one lemon; boil. Splendid. CARROT PUDDING. One pound grated carrots, three-fourths pound chopped suet, half pound each raisins and currants, four tablespoons sugar, eight tablespoons flour, and spices to suit the taste. Boil four hours, place in the oven for twenty minutes, and serve with wine sauce. LEMON PUDDING. Half pound of sugar, half pound of batter, five eggs, half gill brandy, rind and juice of one large lemon; beat well the batter and sugar, whisk the eggs, add them to the lemon, grate the peel, line a dish with puff-paste, and bake in a moderate oven. ROLY-POLY. Take one quart of flour; make good biscuit crust; roll out one-half inch thick and spread with any kind of fruit, fresh or preserved; fold so that the fruit will not run out; dip cloth into boiling water, and flour it and lay around the pudding closely, leaving room to swell; steam one and one-half hours; serve with boiled sauce ; or lay in steamer without a cloth, and steam for one hour. COTTAGE PUDDING. One-half cup of sugar, one cup of milk, one pint of flour, three tablespoonfuls of melted butter, one teaspoonful soda, two of cream of tartar, two eggs, a little salt; bake one-quarter of an hour in small pans. Mother's Cook Book. COCOANUT PUDDING. Beat two eggs with one cupful of new milk, a quarter of a pound of grated cocoanut; mix two tablespoonfuls each of grated bread and pounded biscuit, two ounces of melted butter, five ounces of sugar, and a teaspoonful of grated lemon-peel; beat all together; pour the mixture into a buttered custard cup and bake in a slow oven; then turn it out, dust sugar over it, and serve. This pudding may be either boiled or CREAM PUDDING. Stir together one pint cream, three ounces of sugar, the yolks of three eggs, and a little grated nutmeg; fold in the beaten whites, stirring lightly, and pour into a baking plate on which has been sprinkled the omelet or bread to about the thickness of an ordinary custard; lay over the top a layer of bread-crumbs, and bake TAPIOCA PUDDING. Cover three tablespoons tapioca with water over night; add one quart milk, a small piece of cinnamon, salt, and boil; beat the yolks of three eggs with sugar, and boil the whole to a very thick custard with vanilla; when cold cover with whites of COMMON CUSTARD.