dinner-time, and served as any other boiled dumpling — a layer of some fruit having been rolled up with it. The pastry was light, tender, and had the advantage of being digestible. Pastry (Another Way). To a pound and three-quarters of flour take a pound and a quarter of butter, or butter and lard mixed; work the flour and butter together as lightly as possible; break two oggs into a pint of cold water, with half a teaspoon- f ul of cream of tartar ; pour into the middle of the flour and with the hand stir into a soft dough. When ready to use it roll out on a board with light rolling-pin, add- ing, of course, suflicient flour to roll with. In warm weather the butter must be put on ice beforehand. Railway Pudding. Beat separately the whites and yolks of six eggs ; add to the oggs three-quarters of a pound of sugar; cream very lightly six ounces of butter, and stir in from three- quarters of a pound of flour as much as you can conven- iently; then dissolve one teaspoonful of soda in a table- spoonful of milk, and add it to the eggs, at the same time sifting in two teaspoonfuls of cream of tartar; mix rap- idly now all the ingredients, creaming in the rest of the flour; flavor with a little of any extract you may prefer✪ Railway Pudding; VIRGINIA COOKERT-BOOK. 165 pour out the batter thin over a square tin, that has been previously covered with a greased paper ; bake, and when done turn out upon a dish, and spread with jelly, rolling up very quickly into the form of a bolster dumpling. Eat with French sauce. ViCTOBiA Pudding. Take one quart of stewed apples or green gooseberries ; sweeten them well, and season with the juice and grated rind of a lemon when cold ; beat well the yolks of five eggs and the whites of two✪ Victoria Pudding, and, when light, add them to the fruit; then take the remaining three whites and fine sugar enough (six ounces) to make stiff icing, flavored with a few drops of lemon-juice ; after buttering a small baking-dish put in the fruit and pour the icing evenly over the top ; put it in the oven and bake ten minutes. It should be of a pale brown when done. Sago Pudding. Boil a pint and a half ^of new milk with four table- spoonfuls of sago well washed and picked; add a little salt, shredded lemon-peel, cinnamon, and nutmeg; sweeten with five ounces of moist sugar, add four eggs✪ Sago Pudding well beaten; put a paste around the dish or pie-plates, and bake; sprin- kle with granulated sugar when the puddings are drawn from the oven. Gbound-bick Pudding. Boil a large table-spoonful of ground rice in a pint of new milk, after first mixing it into a smooth paste with a little cold water or milk ; add, for flavoring, half a tea- spoonful of cinnamon and a little thinly-pared lemon-rind ; when cold add a quarter of a pound of sugar creamed up with the same quantity of butter, and two well-beaten eggs✪ Ground-rice Pudding. Bake, with a crust around, in pie-plates. 166 VIRGINIA COOKERY-BOOK. CONFBDEBATB PUDDING. Two cups of suet chopped very fine^ two cups of fruit (either raisins^ dried apples, cherries, or peaches), two cups of sorghum molasses, two cups of milk, foul* cup6 of flour, a light teaspoonf ul of sod✪ Confederate Puddinga. Boil for three hours. Flour 4 cups. Dried fruit 2 " Milk 2 " Suet 2 cups. Sorghum molasses 2 " Soda 1 teaspoonful. Plum Pudding, No. 1. Ordinary plum pudding is heavy and indigestible, but made by the following recipe it has been known to agree with dyspeptics who, as a general thing, did not indulge in dessert. All of the ingredients should be gotten to- gether the day before the pudding is to be cooked, to pre- vent delay and confusion. Four hours should suffice for the making and boiling. We give the quantity sufficient for a large dinner-party, because whatever is left may be set away and enjoyed even more on the second than the first day. ✪ Plum Pudding, No. 1

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dinner-time, and served as any other boiled dumpling — a layer of some fruit having been rolled up with it. The pastry was light, tender, and had the advantage of being digestible. Pastry (Another Way). To a pound and three-quarters of flour take a pound and a quarter of butter, or butter and lard mixed; work the flour and butter together as lightly as possible; break two oggs into a pint of cold water, with half a teaspoon- f ul of cream of tartar ; pour into the middle of the flour and with the hand stir into a soft dough. When ready to use it roll out on a board with light rolling-pin, add- ing, of course, suflicient flour to roll with. In warm weather the butter must be put on ice beforehand. Railway Pudding. Beat separately the whites and yolks of six eggs ; add to the oggs three-quarters of a pound of sugar; cream very lightly six ounces of butter, and stir in from three- quarters of a pound of flour as much as you can conven- iently; then dissolve one teaspoonful of soda in a table- spoonful of milk, and add it to the eggs, at the same time sifting in two teaspoonfuls of cream of tartar; mix rap- idly now all the ingredients, creaming in the rest of the flour; flavor with a little of any extract you may prefer; VIRGINIA COOKERT-BOOK. 165 pour out the batter thin over a square tin, that has been previously covered with a greased paper ; bake, and when done turn out upon a dish, and spread with jelly, rolling up very quickly into the form of a bolster dumpling. Eat with French sauce. ViCTOBiA Pudding. Take one quart of stewed apples or green gooseberries ; sweeten them well, and season with the juice and grated rind of a lemon when cold ; beat well the yolks of five eggs and the whites of two, and, when light, add them to the fruit; then take the remaining three whites and fine sugar enough (six ounces) to make stiff icing, flavored with a few drops of lemon-juice ; after buttering a small baking-dish put in the fruit and pour the icing evenly over the top ; put it in the oven and bake ten minutes. It should be of a pale brown when done. Sago Pudding. Boil a pint and a half ^of new milk with four table- spoonfuls of sago well washed and picked; add a little salt, shredded lemon-peel, cinnamon, and nutmeg; sweeten with five ounces of moist sugar, add four eggs well beaten; put a paste around the dish or pie-plates, and bake; sprin- kle with granulated sugar when the puddings are drawn from the oven. Gbound-bick Pudding. Boil a large table-spoonful of ground rice in a pint of new milk, after first mixing it into a smooth paste with a little cold water or milk ; add, for flavoring, half a tea- spoonful of cinnamon and a little thinly-pared lemon-rind ; when cold add a quarter of a pound of sugar creamed up with the same quantity of butter, and two well-beaten eggs. Bake, with a crust around, in pie-plates. 166 VIRGINIA COOKERY-BOOK. CONFBDEBATB PUDDING. Two cups of suet chopped very fine^ two cups of fruit (either raisins^ dried apples, cherries, or peaches), two cups of sorghum molasses, two cups of milk, foul* cup6 of flour, a light teaspoonf ul of soda. Boil for three hours. Flour 4 cups. Dried fruit 2 " Milk 2 " Suet 2 cups. Sorghum molasses 2 " Soda 1 teaspoonful. Plum Pudding, No. 1. Ordinary plum pudding is heavy and indigestible, but made by the following recipe it has been known to agree with dyspeptics who, as a general thing, did not indulge in dessert. All of the ingredients should be gotten to- gether the day before the pudding is to be cooked, to pre- vent delay and confusion. Four hours should suffice for the making and boiling. We give the quantity sufficient for a large dinner-party, because whatever is left may be set away and enjoyed even more on the second than the first day.

Virginia Cookery-book