The Pattern cook-book

Place the bread in the milk, and after it has soaked two hours, mash it very fine. Beat the eggs light, and add to them the sugar and salt. When well mixed, stir this into the bread and milk, pour the whole into an earthenware dish, and bake three-quarters of an hour in a rather slow oven. Serve with VANILLA SAUCE. Two eggs (whites and one yolk). One-half cupful of granulated sugar. Three table-spoonfuls of milk. One tea-spoonful of vanilla. Separate the yolks from the whites, beat the latter to a stiff froth, and add the sugar, stirring it in vigorously. Beat one of the yolks well, stir it thoroughly into the milk, add the vanilla, and place the mixture in the sauce-, boat. Heap the beaten whites on top, and stir them in just before serving and after the sauce is on the table. The other yolk is not required in the sauce. CHERRY PUDDING. This is a large recipe, two-thirds being sufficient for a family of six. Three eggs. Two quarts of cherries. One tea-spoonful of salt. Two tea-spoonfuls of baking-powder. One and one-half pint of stale bread-crumbs. One pint of flour. One pint of milk. One table-spoonful of sugar. One-quarter of a nutmeg. Soak the bread in the milk for one hour. Mix the sugar, salt, baking-powder, flour and nutmeg together, sifting all through a sieve. Mash the bread in the milk, stir into it the flour mixture, mix well, add the eggs, well beaten, and lastly put in the cherries, which may be stoned or not, as preferred. This pudding may be steamed or boiled. If to be steamed, butter the puddingtin thoroughly, turn into it the mixture, allowing space for the pudding to increase one-third in size, and steam two hours and a-half. If to be boiled, dip the pudding bag in boiling water, spread it out, dredge it well on the inside with flour, pour in the mixture, and tie it up securely. Have a tin plate at the bottom of a kettle that is half full of boiling water. Place the pudding in this kettle, and boil it constantly for four hours, replenishing the water as needed from the boiling tea-kettle. When done, lift the pudding out, plunge it into cold water, remove it immediately and turn it out upon a platter. Serve with a sauce made the same as strawberry sauce (see page 436), substituting for the berries one cupful of cherries that have been slightly stewed. APPLE TAPIOCA PUDDING. Three-quarter cupful of pearl tapioca. One quart of water. One lemon. One-half tea-spoonful of salt. Seven apples. Fourteen tea-spoonfuls of sugar. Soak the tapioca over night in the water ; or if the fine tapioca is used three hours of soaking will suffice. One hour before dinner time, place the water and tapioca in a double boiler, and boil until the tapioca is transparent, usually about thirty minutes. Stir it often, and add the salt just before taking the tapioca from the fire. Pare and core the apples, place in the cavity made by each core two tea-spoonfuls of sugar, and divide the juice of the lemon among the seven apples. Place a little dot of butter on top of each apple, arrange the apples in a baking-dish, pour the tapioca over them, and bake until they are soft, usually thirty or forty minutes. Serve hot with cream and sugar. BLACK PUDDING. One cupful of molasses. One cupful of warm water. Two and one-half cupfuls of flour.