On habits and manners

PUDDINGS AND CAKE. TROY PUDDINGS. One cup milk ; one cup molasses ; one cup suet, chopped fine, or butter; two cups raisins; flour enough to make a thick batter; one teaspoonful saleratus. Boil four hours ; eat with sauce. BERRY PUDDING. Two cups molasses; one cup milk; three cups flour ; one-half cup butter ; two cups berries ; two eggs; one teaspoonful saleratus. Bake, POP-OVERS. Two teacups flour; two of milk; two eggs; salt ; a piece of butter the size of a walnut (melted). Bake in cups in a quick oven. RICE PUDDING. Mix two cups cold boiled rice with a quart of milk, a little sugar and salt, and the grated rind of one lemon. Bake in a slow oven. TAPIOCA PUDDING. Six tablespoonfuls tapioca, soaked all night in one pint cold water. In the morning turn off the water; add a little salt, the yolk of three eggs, one cup sugar, one quart milk ; boil like custard. Put it in a dish, and, when cool, stir in lightly the beaten whites ; flavor with vanilla and eat cold. ANOTHER. Put one quart tapioca in one quart cold water. Set it in a warm place till it becomes clear. Pare and quarter apples ; put them in a pudding dish, with a little sugar and nutmeg ; add a little salt to the tapioca ; pour it over the apples, and bake till they are tender. Serve with sugar and cream, or milk. APPLE PUDDING. Pare and grate eight apples ; measure in a cup or bowl, and add same quantity of bread crumbs, three eggs, one and a-half pints milk, and a little sugar and cinnamon. Bake and eat with cream, or omit the cream and eat with sweet sauce. ANOTHER. Pare the apples, and stew till tender; beat up light, with a little sugar and cinnamon. Line a mold, or baking dish, with slices of buttered bread. Bake and eat with sweet sauce. BREAD PUDDING. Cut the bread into small, square pieces ; make a custard of a quart of milk, the yolks of two eggs, sugar and a little nutmeg; add half a cup of seeded raisins. Mix all in a deep dish, and bake a very light brown ; beat the whites of two eggs very light, with just enough sugar to stiffen; and, when the pudding is cool, drop this in spoonfuls on the top. Put it back in the oven till the white of the eggs is lightly browned. ANOTHER. Two cups bread crumbs ; one quart milk ; three well-beaten eggs; a little salt; one-fourth teaspoonful soda, dissolved in a little warm water. Bake and eat with sweet sauce. SPONGE PUDDING. One-half cup butter ; two cups sugar ; three eggs ; three and one-half cups flour; one cup milk; two teaspoonfuls baking powder. Bake in cups, and eat with sweet sauce. INDIAN PUDDING. One quart milk ; one teacup molasses ; one cup suet ; one heaping cup Indian meal ; one egg; a little ginger, cinnamon and salt. Heat the milk, and stir into it the meal wet, with cold milk. Let it boil for two minutes. When cold, add other ingredients, and bake. HARD SAUCE. Beat together one cup fine sugar and one-half cup butter- Flavor with vanilla or nutmeg. SOFT SAUCE. One pint hot water ; one tablespoonful butter ; three full tablespoonfuls sugar. While boiling, stir in one tablespoonful cornstarch, dissolved in cold water. Flavor with vanilla, or lemon and nutmeg. PASTRY.