tomed mold used for baking cakes is especially nice for [* baking fruit or solid puddings. For those that contain a quantity of milk and eggs, it is better to place the dish in oven, in dripping-pan, half full of hot water, as they otkeMoid. will bake more slowly and without any danger of burn- ing. It is called the Water-baihj and one must allow fifteen or twenty minutes longer when puddings are thus baked. It is also a nice way for any that are apt to stick to the dish, such as Indian, Batter, etc. For baked puddings that are to be turned out to serve, sprink- ling the bottom and sides of dish or mold, after grea8ing,with bread- crumbs, prevents them from sticking, and many puddings that are commonly baked in a crust, such as Cocoa-nut, Potato, Apple, and Lemon, are equally as good and more wholesome made by using bread-crumbs as above to the usual depth of crust ; pour in puddingy strew another layer of bread-crumbs over the top, and bake. When puddings are poured into mold to cool, always wet the mold before filling. Sweet milk can be substituted for sour and vice versa, by using soda with the sour, and baking powder, or cream tartar and soda ^T^S^Z^ with the sweet, and milk can be used instead of cream by using a tablespoon or two of butter with it. The souffle dish illustrated •n page 125 is very nice for puddings which are to be served in dish in which they are baked. Or a Knitted Cover for the bottom, may be made to fit an ordinary pudding dish, of white cotton or macreme cord, m any fancy stitch, with cord and balls of same, or any color to match table furniture, to tie around top of dish and hold it in place. Puddings are often garnished with bits of bright jelly, al- monds whole or sliced, or candied fruits, and are served either moderately warm or cold, never hot except souffles and such as are so mentioned in recipes. In making Satices^ do not boil after butter is added. In place of wine or brandy, flavor with the juice of the grape, or any other fruit juice prepared as directed in Fruits. The Fruit Flavors, given in Jellies, are also nice, or use orange and lemon juice, half and half, being careful to add lemon juice just before removing from fire, as it is apt to grow bitter with long cooking. When using corn- starch, stir it with the sugar while dry and no lumps will form. The sauce* may be served either poured over or around pudding, or PnD:>INGS AND SAUCKb. MVI in. sauce-boat, and one can eelect sauce as wished, although one is named with ahnost each pudding, and serve either hot or cold.

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tomed mold used for baking cakes is especially nice for baking fruit or solid puddings. For those that contain a quantity of milk and eggs, it is better to place the dish in oven, in dripping-pan, half full of hot water, as they otherwise. will bake more slowly and without any danger of burning. It is called the Water-baihj and one must allow fifteen or twenty minutes longer when puddings are thus baked. It is also a nice way for any that are apt to stick to the dish, such as Indian, Batter, etc. For baked puddings that are to be turned out to serve, sprinkling the bottom and sides of dish or mold, after greasing, with breadcrumbs, prevents them from sticking, and many puddings that are commonly baked in a crust, such as Cocoa-nut, Potato, Apple, and Lemon, are equally as good and more wholesome made by using bread-crumbs as above to the usual depth of crust ; pour in pudding, strew another layer of bread-crumbs over the top, and bake. When puddings are poured into mold to cool, always wet the mold before filling. Sweet milk can be substituted for sour and vice versa, by using soda with the sour, and baking powder, or cream tartar and soda with the sweet, and milk can be used instead of cream by using a tablespoon or two of butter with it. The souffle dish illustrated on page 125 is very nice for puddings which are to be served in dish in which they are baked. Or a Knitted Cover for the bottom, may be made to fit an ordinary pudding dish, of white cotton or macramé cord, m any fancy stitch, with cord and balls of same, or any color to match table furniture, to tie around top of dish and hold it in place. Puddings are often garnished with bits of bright jelly, almonds whole or sliced, or candied fruits, and are served either moderately warm or cold, never hot except souffles and such as are so mentioned in recipes. In making Satices^ do not boil after butter is added. In place of wine or brandy, flavor with the juice of the grape, or any other fruit juice prepared as directed in Fruits. The Fruit Flavors, given in Jellies, are also nice, or use orange and lemon juice, half and half, being careful to add lemon juice just before removing from fire, as it is apt to grow bitter with long cooking. When using cornstarch, stir it with the sugar while dry and no lumps will form. The sauce* may be served either poured over or around pudding, or PUDDINGS AND SAUCES. MVI in. sauce-boat, and one can select sauce as wished, although one is named with ahnost each pudding, and serve either hot or cold.

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