Perfection in baking

One cup .of Indian meal and one-half cup of flour, pour into one quart of boiling milk; when it thickens, add one-half cup of four ounces of brown sugar, one-half cup of finely chopped suet, a little salt, four eggs and a little nutmeg ; two tablespoonfuls of molasses may be added. Tie in a cloth and boil or steam from four to five hours. — 20 — Poor Man's Pudding. About six stale biscuits (or three biscuits and three corn muffins) grated fine, add a handful of stoned raisins, some washed currants, a good handful of brown sugar, and one cupful of flour. Chop fine with the flour one-quarter of a pound of beef suet and one teaspoonful of good baking powder. Mix all together with sufficient milk to make a paste; steam in greased and sugared dish about two hours. Add a little nutmeg or mace. English Plum Pudding. Chop fine one pound of beef suet with one cup of pastry flour; add three-quarters of a pound of brown sugar, three apples chopped fine, one-half pound prunes, one pound of raisins, one pound of currants, five eggs, two grated lemon peels, one teaspoonful each of grated cinnamon, nutmeg and allspice, four biscuits or one-quarter of a loaf of bread, which you have first soaked in milk, and one glass of rum. Mix all well together, steam five hours in suitable mould, or boil four hours in napkin if preferred; dust with fine sugar afterwards on the platter, pour a little strong rum over it and set the rum on fire. Genuine* Old- Fashioned English Plum Pudding. One pound of suet, chopped fine, one pint of roasted bread crumbs, sifted, one pound of currants, one pound of raisins, one-half pound of citron, one-half teaspoonful of nutmeg, one pound of brown sugar, a little salt, six eggs, and two grated carrots. Boil slowly in mould not less than eight hours — if possible, boil six hours the first day and two hours before using. Pack solid in greased and sugared mould and tie up with cloth. Serve with French brandy sauce. Baked Apple Dumplings. Roll out leavings of puff paste one-quarter of an inch thick, cut in squares, lay one peeled and cored apple on each piece, fill the cavity with cinnamon sugar. Turn in the four ends of the paste, press together on top and bake. Serve with rum and hard sauce, or if cold, serve with whipped cream. — 21 — Chocolate Pudding. Stir until light one-quarter of a pound of butter and ten ounces of sugar, add the yolks of ten eggs, one teaspoonful of vanilla, six ounces of grated chocolate, cinnamon, one-quarter pound of pounded almonds, one-quarter pound of breadcrumbs, three ounces of flour, and the whites of ten eggs beaten stiff. Bake one and one-half hours, at about three hundred and seventy degrees. Almond Pudding. GERMAN STYLE. Stir light five ounces of butter and one-half pound of sugar; then add the yolks of nine eggs, lemon peel, six ounces of pounded almonds or one-half pound of almond paste, one-half pound of biscuits soaked in milk and squeezed out dry, and the snow of the whites of eight eggs. Bake in a buttered and sugar-dusted fancy mould. Queen Pudding. Mix, same as for wine cake, one pound of sugar, one-half pound of butter, one and one-half pounds of pastry flour, seven eggs, onehalf pint of milk, one-half ounce of soda, one ounce of cream of tartar sifted in the flour, mace and citron. Bake in well-buttered and sugar-dusted moulds. Suet Pudding.