The Pattern cook-book

One cupful of raisins. One scanty tea-spoonful of soda. One-half scant tea-spoonful of salt. One egg. Place the water and molasses together, add the soda, and stir all well to dissolve the latter. Add the salt and flour and then the egg well beaten, stirring vigorously after each addition. Stone the raisins, chop them rather coarse and add them the last thing. Butter a pudding mould or a basin, turn the mixture into it, set the basin in a steamer over a kettle of boiling water, and steam two hours. Serve with the following SUGAR SAUCE. One cupful of white sugar. One-half cupful of butter. Two eggs. Vanilla to flavor. Rub the butter and sugar together until they form a frothy cream. Separate the whites and yolks of the eggs, add first the yolks, well beaten, and stir them well into the butter and sugar ; and then add the beaten whites, which have been whipped to a stiff froth. Beat all well together, add the flavoring, and the sauce is then ready to use. FANCY PUDDING. One pint of milk. Three eggs (whites). Three table-spoonfuls of corji-starch. Three table-spoonfuls of sugar. One-half tea-spoonful of salt. , Dissolve the corn-starch in a little of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it is scalding, add the corn-starch. Let the latter boil three minutes, and add the sugar and salt and then the whites of eggs beaten to a stilf froth. Cook but a moment, remove the mixture from the fire, pour it into a pudding-mould that has been wet in cold water, and set it away to cool. Make the following FANCY SAUCE. One pint of milk. Three eggs (yolks). Vanilla to flavor. One-third cupful of sugar. One tea-spoonful of corn-starch. One-third tea-spoonful of salt. Beat the yolks until light, and stir into them two table - spoonfuls of the milk. Add the same quantity of milk to the corn-starch, and when the latter is well dissolved stir the two mixtures vigorously together. Place the rest of the milk on the fire in a double-boiler, and when it is scalding, turn into it the mixture of ^gg and corn-starch. Let the whole boil two minutes, add the salt and the sugar, remove from the fire, and when the sauce is cold, add the flavoring. Turn the puddfng out upon a platter, pour the sauce about it, and serve. COTTAGE PUDDING. One cupful of milk. Two eggs. One table-spoonful of butter. One cupful of sugar. Three tea-spoonfuls of baking-powder. Flour to thicken, about one pint. Rub the butter and sugar to a cream, and add the eggs well beaten, and then the milk, stirring all well. Sift the baking-powder over the top, and before stirring it in, sift over it a little flour. Stir well, adding enough more flour to make a rather thick batter ; then pour the batter into a buttered dish, and bake thirty minutes. Serve hot with milk sauce. (See page 415.) CHOCOLATE CUSTARD PUDDING. One-half cupful of grated chocolate. One and one-half pint of milk. Three table-spoonfuls of sugar. Two table-spoonfuls of corn-starch. Two eggs. One-half tea-spoonful of salt. Two tea-spoonfuls of vanilla.