The new practical housekeeping

Indian Pudding. — Scald quart sweet milk and stir into it five rounded tablespoons com meal, cup brown sugar or five tablespoons molasses, teaspoon ginger, and a little salt ; bake in moderate oven and in half an hour stir in cup cold rich milk; bake two hours. Much improved by adding cup raisins with the cold milk. Serve with cream or Plain Sauce. Or when mush is left over take one quart cold mush, add three heaping. tablespoons sugar, cinnamon and nutmeg to taste, three well-beaten eggs, pint rich sweet milk : mix all well together and bake slowly one hour in well-buttered pudding disli. Eat with sweet cream or Lemon Sauce. For an Indian Fruit Pudding make a mush in custard kettle of three cups milk or water and cup yellow corn meal, cooking an hour or two ; Or three cups cold mush will do. Ada cup finely-chopped suet, half cup baking molasses, two well beaten eggs, a little salt, half teaspoon ginger, cinnamon or grated lemon rind, and a cup each seedless raisins, and currants dredged with flour. Bake m buttered dish or mold one hour, covered with buttered paper. Makes a quart pudding. For a Plain Boiled Pudding, scald pint and a half corn meal with half pint boiling water ; add four tablespoons Graham flour, pint milk, (either sweet or sour), two tablespoons molasses, half a teaspoon ginger, a little salt and one level teaspoon soda (or a little more if sour milk is used) ; two tablespoons chopped suet will make it more light and tender, out may be omited. Put in buttered dish and steam three or four hours ; or boil in floured cloth, leaving room to swell. Lemon Pudding, — ^Mix half pound chopped suet with three, quarters pound bread crumbs, two cups sugar, quarter pound flourand strained juice and grated rind of two small lemons ; when well mixed stir in two well-beaten eggs and milk to make a thick batter. Put in well-buttered mold and boil three and a half hours. Turn out, strew sugar over and serve hot with Jelly Sauce. Orange Pudding. — Boil four oranges and chop fine, taking out seeds, and put in saucepan with six tablespoons butter, twelve blanched and chopped almonds, half pound sugar and juice of a lemon ; heat until the butter is thoroughly melted, then cool and add eight well-beaten eggs ; put in buttered pudding dish with border of puff paste and bake from half to three-quarters of an hour; serve with Golden Sauce. PUDDINGS AND SAUCES 657 7~^ Panettone Pudding. — ^Take one pound flour and with a quarter of it make a sponge with a half ounce compreEsed yeast and a little warm water, and set to rise ; make a hole in rest of flour, add ten tablespoons butter, three egge, dessertspoon sugar and a little salt, unless the butter salts it enough. Beat all together well, then ada five more eggs, one at a time, beating each m well. When the paste leaves the bowl it is beaten enough, but not before ; then add sponge and a large half ounce each currants and chopped citron and an ounce and a half sultana raisins, seedless. Put in large, deep upright mold, such as charlotte-russe mold, let rise to twice its size and bake in moderate oven. This will keep fresh several days, and if it gets stale makes delicious fritters soaked in fruit juice and. dipped in fritter batter.