Virginia Cookery-book

Measure out six spoonfuls of flour to six eggs; break the eggs carefully, the yolks in one dish, the whites in another ; after beating the yolks till very thick, add them to the flour, stirring in a quart of milk gradually, and not forgetting to put in a pinch of salt; whip the whites until the dish in which they are may be inverted without wasting any, and then add them to the rest of the batter ; beat all well together, and bake either in cups or a single pudding-dish. Serve French sauce with this pudding. Jelly Pudding. Eight eggs, a cup and a half of butter, a cup and a half of sugar, and a cup and a half of currant jelly ; season with a few drops of essence of lemon, if you can get none of the fresh fruit ; bake the pie-crust nearly done in plates set aside for the pudding, and then pour in the batter, and bake until their tops are slightly brown. This quantity will make three deep puddingplates full. Rick Pudding without Eggs. Wash half a pint of rice; stir it into a quart of rich milk; add six ounces of fair brown sugar and a tablespoonful of pounded cinnamon ; put it into a baking-dish, and let it cook slowly two hours or more. Eat it cold. Serve preserves at the same time, unless meant exclusively for children or invalids. Fruit Pudding. Two cups of flour, one cup of butter, one cup of sugar, one cup of any kind of dried fruit, five eggs.' Let the eggs be well beaten, the fruit floured, the butter and sugar creamed together, and then the whole thoroughly incorporated ; make it up before breakfast, and let it boil three hours, either in a bag or mould. Molasses Pudding. One pint of good sirup, half a pint cup not quite full of melted butter, two well-beaten eggs, a table-spoonful of ground ginger, half a pint of sour milk, and a heaping teaspoonf ul of soda ; mix all together with flour enough to make a batter as thick as pound-cake batter (a quart will be about the quantity) ; bake for an hour in a batterpan, having previously lined the bottom with a wellgreased paper, especial care being needed to prevent burning; turn it out on a flat dessert-dish; grate sugar over it, and eat it with liquid sauce. Apple Pies without Apples (for Scarce Seasons). Put ten large square soda crackers in a bowl; pour over them a quart of boiling water; let them soak for an hour; then mash them up very fine; add to them the grated peel and juice of four lemons, and five teacupfuls of brown sugar ; put it in pastry, and bake like any other pie. Delicate Apple Pudding. Take as many stewed apples as will fill your puddingdish three inches deep ; add to the apple the grated rind of a lemon, and the juice also, if the fruit be not sour, or you may substitute the rind and juice of an orange, if you prefer that flavor ; sweeten to your taste before arranging the apples in your dish ; now stir into the apples half a pint of cream, or, if you have not cream, take the same quantity of milk, and thicken it with an even dessertspoonful of flour and the yolk of one egg ; scald these together, stirring all the time ; do not let it boil; sweeten 8* with two table-spoonfuls of sugar ; take from the fire and set aside till cold, and then pour over the apple, and mix thoroughly into it ; finish by spreading over the top whipped syllabub. Two highly-flavored oranges sliced thin and laid over the apples are thought by some to be nicer than the grated peel of either lemon or orange. Applb Charlottb.