Roll and bake in tin sheets or in an oven.--_Mrs. T._
MACAROONS.
Blanch and pound one pound of sweet almonds with a little rose water;
whip the whites of seven eggs to a froth; add one pound sugar; beat
some time. Add the almonds; mix well. Drop on buttered paper, sift
sugar over them, and bake quickly.
JUMBLES.
1 pound flour,
¾ pound butter.
1 pound sugar.
3 eggs. Flavor with mace.
A delicious cake.--_Mrs. A. T._
JACKSON JUMBLES.
3 teacups sugar.
1 teacup lard.
6 teacups flour.
1 teaspoonful soda in one cup of sour cream.
3 eggs.
The grated rind of one or two lemons, or a little grated nutmeg. Roll
out and bake.--_Mrs. H. S._
JUMBLES.
3 pounds flour.
2 pounds sugar.
1 pound butter.
8 eggs.
1 teaspoonful soda.
A little milk if the eggs are not enough.--_Mrs. M. E._
_Jumbles._
Rub one pound butter into one and a quarter pound flour; beat four
eggs with one and a quarter pound sugar, very light; mix well with the
flour. Add one nutmeg and a glass of brandy.--_Mrs. J. W._
COFFEE CAKE.
1 teacup of molasses.
1 cupful of good liquid coffee.
1 cupful sugar.
1 cupful butter.
4 cupfuls flour.
1 teaspoonful of cinnamon.
1 teaspoonful cloves.
1 teaspoonful cream tartar.
½ teaspoonful soda.
1 pound of raisins.
¼ pound of citron.
3 eggs.
½ wine-glass of brandy.--_Mrs. J. H. F._
CINNAMON CAKES.
1 pound butter.
2 pounds flour.
1 pound sugar.
Six eggs, leaving out two yolks, which you will beat up with a little
rose water, and, with a feather, spread on the cakes; then strew
cinnamon and sugar on them, and blanched almonds. Lay them on tins,
and bake them in a slow oven.--_Mrs. I. H._
CINNAMON CAKES.
2 quarts flour.
6 or 8 eggs, the yolks only.
½ pound butter.
½ pound sugar.
1 spoonful cinnamon.--_Mrs. Dr. R. E._
STRAWBERRY CAKES.
2 pounds flour.
1 pound loaf sugar.
1 pound butter.
6 eggs.
Mace and a little wine to flavor.
Bake quickly.--_Mrs. A. T._
HOLMCROFT CAKE.
1 coffee-cup of sugar.
2 tablespoonfuls of butter not melted.
1 teacup of sweet milk.
Whites of 2 eggs, or 1 whole egg.
2 coffee-cups of flour.--_Mrs. N._
NOTHINGS.
Take one egg, two tablespoonfuls cream, butter the size of a walnut,
flour to make the dough very stiff; work it well and roll it very
thin. Cut the size of a saucer. Fry in lard and sprinkle with powdered
sugar.--_Mrs. T. C._
SUGAR CAKES.
Mix four cupfuls of sugar with eight cupfuls of flour and one large
spoonful of coriander-seed; add one cupful of butter, one cupful of
lard, six eggs, two tablespoonfuls of sour cream or milk, one
teaspoonful of soda.--_Mrs. Dr. S._
COOKIES.
3 eggs.
1 cupful of butter or lard.
2 cupfuls of sugar.
6 cupfuls of sifted flour.
1 nutmeg.
1 teaspoonful of soda.
2 teaspoonfuls of cream of tartar, sifted with the flour.
Cream the butter with one cup of the sugar, beat the eggs separately
and put into the yolks the remaining cup of sugar; add this to the
butter, and put in whites and flour last. Roll thin and bake
quickly.--_Mrs. F. F. F._
GLOUCESTER CAKES.
5 eggs.
1 quart of milk.
1 quart of flour.
A piece of butter the size of an egg.
Beat the eggs very light; mix into them the flour and milk
alternately, and beating it until perfectly smooth, add a little salt.
Melt the butter and stir it into the batter. Bake in small
moulds.--_Mrs. J. D._
TEA CAKES.
2 quarts of flour.
1 small teacup of lard.
1 small teacup of butter.
3 cupfuls of sugar.
3 eggs.
1 cupful of cream (sour is best).
2 small teaspoonfuls of soda.
1 grated nutmeg.
Roll out half an inch thick, and bake in a moderate oven.--_Mrs. F. C.
W._
CRULLERS.
2 quarts of flour.
2 cups of sugar.
6 eggs.
2 spoonfuls of soda.
4 spoonfuls cream of tartar.
4 tablespoonfuls of melted butter.
A little salt.
Rub the cream tartar, flour, and sugar together; wet with sweet milk
quite soft. Have the lard several inches deep in the pot or pan you
cook in, and when boiling lay in enough crullers just to cover the
bottom. They must be quite thin, and when brown on the lower side,
turn over with a fork. They are more convenient to turn with a hole in
the centre.--_Mrs. B._
TEA CAKES.
2 quarts of flour.
3 cupfuls of sugar.
1 cup of butter.
5 eggs.
1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk.
2 teaspoonfuls cream of tartar.
Season with lemon or nutmeg.--_Mrs. H._
DELICATE TEA CAKES.
Whites of 3 eggs beaten to a froth.
1 cupful of pulverized sugar.
½ cupful of sweet milk.
1 teaspoonful cream of tartar.
½ teaspoonful of soda.
2½ cupfuls of flour.
1 teaspoonful of almonds.
½ cupful of melted butter.--_Mrs. R._
TARTARIC CAKES.
Beat the yolks of three eggs, the whites whipped to a froth, three
full cups of brown sugar, half a pound of butter, one spoonful lard,
one and a half pound of flour, leaving two spoonfuls to roll with. Mix
all well together. Dissolve one teaspoonful soda and three-quarters
teaspoonful tartaric acid in a little cream. First mix the soda with
the dough, then the acid. Season with mace or wine. They will rise
very much.--_Mrs. D._
A DELICATE CAKE FOR TEA.
Beat the yolks and whites of two eggs separately; to the yolks add two
coffee-cups of sugar, and two cupfuls of sweet milk; then four
tablespoonfuls butter creamed; next the white of the eggs, lastly,
four cupfuls of flour with one teaspoonful soda, two teaspoonfuls
cream of tartar, sifted in the flour.
Bake in shallow pans.--_Mrs. C. V. McG._
LEMON JUMBLES.
1 egg.
1 teacupful sugar.
½ teacupful of butter.
3 teaspoonfuls milk.
1 teaspoonful cream of tartar.
½ teaspoonful of soda.
2 small lemons; juice of two and grated rind of one.
Mix rather stiff. Roll and cut out with a cake-cutter.--_Mrs. W._
BONNEFEADAS.
Make a rich paste with one quart flour; roll it out very thin, first
dividing it in two pieces, spread it with butter, washed and creamed,
"A" sugar, and pulverized cinnamon. Roll it up, cut it in pieces one
inch wide; put them in a pan with the whole side down; sprinkle over
them sugar, butter, and cinnamon. Bake quickly. Take them out of the
pan while hot.--_Mrs. Col. A. L._
DELICIOUS SMALL CAKES.
Yolks of 6 eggs.
1 light pound flour.
¼ pound butter.
1 spoonful lard.
1 pound sugar.
These cakes are better without soda and of the consistency of
Shrewsbury cakes. Beat the whites of three eggs to a strong froth;
weigh one pound of the best "A" sugar, put it in a tin can with three
wine-glasses of water. Let it boil slowly, till it begins to rope, or
rather, when a little of it will cool on a plate, like it would begin
to candy. Then pour the boiling sugar gradually to the white of egg;
beat it well till it begins to thicken and to cool somewhat, then beat
into the icing two tablespoonfuls of powdered cinnamon, and ice over
the little cakes, using a stiff feather for the purpose. You can add
the other unbeaten whites of eggs, with an addition of sugar, to make
more small cakes.--_Mrs. M. C. C._
WAFERS.
4 ounces butter.
4 ounces sugar.
5 ounces flour.
4 eggs.
1 glass of wine.
A little mace and nutmeg.--_Mrs. Dr. J._
_Wafers._
4 spoonfuls flour.
4 spoonfuls sugar.
4 spoonfuls cream.
1 spoonful butter.
Orange peel, mace, and nutmeg.
Prepare as for pound cake. Bake in wafer irons, rolling them while
hot.
DIMPLES.
Beat the whites of three eggs and three-quarters pound of sugar till
well mixed. Stir in blanched almonds, cut fine. Drop on tins and bake
in a cool oven.--_Mrs. A. C._
GINGER CAKES.
1 teacup of butter.
1 teacup brown sugar.
1 teacup sour milk.
7 cupfuls flour.
1½ teacup molasses.
1½ teaspoonfuls soda.--_Mrs. C. B._
GINGER SNAPS.
1 pint of molasses.
1 teacup brown sugar.
1 teacup of butter and lard mixed.
Beat the molasses till it looks light, then put it in the sugar; next
pour in the hot butter and lard, one egg beaten light, one teacup
ground ginger.
Have the mixture milk-warm; work flour in briskly. Roll them and bake
quickly.--_Miss N. S. L._
GINGER CAKES.
1 dozen eggs.
2 pounds of flour.
1 pound butter.
1 pound sugar.
1 pint molasses.
1 small teacup of ginger.
1 teaspoonful of soda.--_Mrs. Col. S._
CHEAP GINGER CAKES.
3 pints of flour.
1 large spoonful of lard.
2 large spoonfuls of ginger.
1 dessertspoonful of soda in a pint of molasses.--_Mrs. H. S._
GINGER BUNNS.
¾ pound butter, ½ pound sugar, rubbed to a cream.
½ nutmeg.
1 tablespoonful ginger.
Stir all together, then add two eggs well beaten, stir in one pound of
flour and moisten with sweet milk, until it can be easily worked. Roll
out and bake in quick oven.--_Mrs. H. D._
MOLASSES CAKES.
7 cupfuls of flour.
2 cupfuls of molasses.
1 cupful sugar.
1 cupful of butter.
1 cupful of sour milk.
1 even tablespoonful of soda.
2 tablespoonfuls of ginger.
Let the dough be as soft as you can conveniently handle it. Bake in a
moderately quick oven.--_Mrs. R. L._
SPICE NUTS.
1 pound sugar.
1 pound flour.
1 pint molasses. Mix well.
¾ pound butter.
3 tablespoonfuls ginger.
1 tablespoonful allspice.
1 tablespoonful cinnamon.
Bake in small drops or cakes.--_Mrs. Dr. J._
GINGER SNAPS.
1 cupful butter.
1 tablespoonful ginger.
1 teaspoonful soda, in 1 pint boiling molasses.
Stir and let it cool; add sifted flour enough to make a dough; roll
thin and bake.--_Mrs. S. B._
DROP GINGER CAKES.
1 pound butter, cream it as for pound cake.
2 packed quarts flour.
1 pound sugar.
1 pint molasses.
5 eggs.
2 tablespoonfuls ginger.--_Mrs. N._
PUDDINGS.
The directions given for cake apply likewise to puddings. Always beat
the whites and yolks of the eggs separately and very light, and add
the whites just before baking or boiling. All puddings (except those
risen with yeast), should be baked immediately after the ingredients
are mixed. Thick yellow earthenware dishes are better than tin for
baking puddings, on several accounts. One is that the pudding, to be
good, must be baked principally from the bottom, and tin burns more
easily than earthenware. Another reason is, that the acids employed in
some puddings corrode and discolor tin. Garnish the pudding with
sifted white sugar, and with candied or preserved orange or lemon
peel.
In boiling a pudding, cold water should never be added. Keep a kettle
of hot water to replenish the water in the pot as it boils away. As
soon as the pudding is done, remove it from the boiling water. A
decrease in heat whilst cooking, makes boiled pudding sodden, and
makes baked pudding fall. The best sauce for a boiled pudding is cold
sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a
little French brandy, while for a baked pudding, a rich, boiled wine
sauce is best.
PLUM PUDDING.
3 dozen eggs.
3 pounds baker's bread, stale, and grated fine.
3 pounds suet.
3 pounds brown sugar.
1 pound sliced citron.
3 pounds currants.
4 pounds seeded raisins.
½ ounce nutmeg, and the same of mace, cloves, and cinnamon.
Half pint wine.
Half pint French cooking brandy.
Mix and divide into six parts. Tie each part in a twilled cotton
cloth, put them in boiling water, and let them boil four hours. Then
hang them in the air to dry a day or two. Keep them in a cool, dry
place.
When you wish to use one, it must be boiled an hour before dinner.
Serve with rich sauce. It will keep six months or a year.--_Mrs. T. M.
C._
_Plum Pudding._
10 eggs.
1 pound chopped suet.
1 pound seeded raisins.
1 pound currants.
1 pound stale bread crumbs.
½ pound citron.
1 nutmeg.
1 wine-glassful wine.
1 wine-glassful brandy.
½ pound brown sugar.
Beat the eggs light, add the sugar and spices, stir in the suet and
bread crumbs, add the fruit by degrees, then the wine and brandy. Pour
into a well-floured bag, leaving a third as much room as the mixture
occupies, for swelling. Put into a pot of boiling water and boil four
hours. Dip the bag into cold water when ready to turn out the pudding,
to prevent it from sticking.--_Mrs. E. B._
_Plum Pudding._
At sunrise, sift a quart of the best flour; rub into it an Irish
potato mashed, free from lumps. Put in it a teaspoonful of salt, and a
half teacup of yeast. Add six eggs, beaten separately, and enough
water to make a soft dough. Knead half an hour without intermission.
In winter, set it in a warm place, in summer set it in a cool place to
rise. If dinner is wanted at two o'clock, knead into this at one
o'clock, half pound of butter, two pounds of stoned raisins, cut up,
and a grated nutmeg. Work very little, just enough to mix. Wet a thick
cloth, flour it and tie it loosely that the pudding may have room to
rise. Put it in a kettle of milk-warm water, heating slowly until it
boils. Boil one hour. Serve with wine sauce.--_Mrs. S. T._
RICH PLUM PUDDING.
Nine eggs beaten to a froth.
Add flour sufficient to make a thick batter, free from lumps. Then add
one pint of new milk and beat well. Afterwards add the following
ingredients, in small quantities at a time, keeping it well stirred.
Two pounds stoned raisins, two pounds currants, well washed, picked,
and dried. One-quarter pound bitter almonds, blanched and divided;
three-quarters pound brown sugar; three-quarters pound beef suet,
chopped fine; one nutmeg, grated fine; one teaspoonful of ground
allspice, the same of mace and cinnamon.
This pudding should be mixed several days before cooking, then well
beaten, and more milk should be added, if required. Make this into two
puddings, put in cotton bags and boil four hours. By changing the
bags, and hanging in a cool, dry place, they will keep six months and
be the better for it. Steam and serve with sauce made as follows:
One cup of sugar, one of butter. Beat well together. Break an egg in
and mix well. Add a tablespoonful of wine or brandy, and serve
immediately.--_Mrs. F._
ENGLISH PLUM PUDDING.
1 pound of stale bread grated.
1 pound currants.
1 pound sugar.
1 pound of suet chopped as fine as flour.
¼ of a pound of raisins, and the same of citron.
When ready to boil, wet the above with ten eggs, well beaten, two
wine-glasses of wine and the same of brandy. Grate the rinds of two
lemons, pare and chop them and beat all well together. Then dip a
strong cloth in boiling water and wring it dry. Lay it on a waiter,
greasing well with butter. Put it in a large bowl and pour the pudding
in, putting two sticks in the cloth across each other, and tying below
the sticks. Have the water boiling and throw in the pudding as soon as
tied. Put a plate at the bottom of the pot and boil four hours.--_Mrs.
Dr. S._
CHRISTMAS PLUM PUDDING.
Half a loaf of bread (grated).
1 pound currants.
2 pounds stoned raisins.
1 pound chopped suet.
6 eggs, and 2 pieces of citron cut up.
Beat the yolks of the eggs with two cups of flour and some milk, then
stir in the other ingredients, adding a little salt and ginger. If too
stiff, add more milk. The water must be boiling when the pudding is
put in. It will take two hours to cook.--_Mrs. M. E. J. B._
PLUM PUDDING.
8 eggs (the yolks and whites beaten very light).
1 pint of suet chopped fine.
1 pint of sweet milk.
1½ pint stoned raisins, rubbed in flour.
1 quart of bread crumbs rubbed till very fine.
Half pint citron sliced thin.
1 teacup of light brown sugar.
Grease and flour your mould, pour your pudding in, boil two hours, and
eat with rich boiled sauce, made of sugar, butter, wine, and
nutmeg.--_Mrs. B. C. C._
_Recipe for a simpler Plum Pudding._
3 cupfuls flour.
1 cupful raisins.
1 cupful brown sugar.
1 cupful buttermilk.
½ cup molasses.
1 cup of suet, or half a cup of butter.
2 eggs.
1 teaspoonful soda.
Boil and eat with sauce.--_Mrs. E. B._
ECONOMICAL PLUM PUDDING.
4 cupfuls flour.
1½ cup of suet.
1 cupful milk.
2 cupfuls raisins.
1 cupful molasses.
2 eggs, and 1 teaspoonful of soda.
Boil four hours.--_Mrs. L._
_Another Recipe for the Same._
One bowl of raisins, one of currants; one of bread crumbs; one bowl of
eggs; one of brown sugar; one of suet; citron at pleasure. Boil four
hours.--_Mrs. L._
ORIGINAL PUDDING.
Reserve a portion of light dough intended for breakfast. Set it in a
cool place, and four hours before dinner, roll thin, without kneading.
Sprinkle thickly over it, first, a layer of sliced citron, then a
layer of seeded raisins. Roll up and lay on a buttered bread-pan till
very light. Then either boil in a cloth, prepared by wetting first and
then flouring (the pudding being allowed room for rising in this
cloth), or set the pan in the stove and bake. In the latter case,
after it becomes a light brown, it must be covered with a buttered
paper.
Dough for French rolls or muffin bread is especially adapted to this
kind of pudding.--_Mrs. S. T._
STEAMED PUDDING.
½ pound of seeded raisins.
4 eggs.
2 cupfuls of sugar.
3 cupfuls of flour.
1 cupful of sour cream.
1 teaspoonful of soda.
2 teaspoonfuls of cream tartar.
Let it steam two hours. Have the water boiling fast, and don't open
till it has boiled two hours.--_Mrs. Dr. J._
BOILED PUDDING.
One pound of flour, twelve ounces of butter, eight ounces of sugar,
twelve ounces of fruit (either dried cherries or two kinds of
preserves). A little mace and wine.
Boil like a plum pudding.
SAUCE FOR THE SAME.
One pint of cream, large spoonful of butter, one glass of wine. Season
to the taste. Let it cook, but not come to a boil.--_Mrs. A. F._
_Another Sauce._
Cream half a pound of butter; work into it six tablespoonfuls of
sugar; beat in one egg, add a wine-glass of wine or brandy, and half a
grated nutmeg. Set it on the fire, and as soon as it boils, serve it
for the table.--_Mrs. F._
AMHERST PUDDING.
3 cupfuls of flour.
1 cupful of suet.
1 cupful of milk.
1 cupful of molasses.
2 cupfuls of raisins.
1 teaspoonful of salt.
1 teaspoonful of cloves and the same of cinnamon.
½ teaspoonful of soda, dissolved in milk.
To be boiled three hours in a coarse bag, and eaten with wine
sauce.--_Mrs. W._
BOILED PUDDING OF ACID FRUIT.
1 quart of flour (or the weight in stale bread).
2 eggs.
1 pint of milk.
1 teaspoonful of salt.
½ pound of dried fruit.
If apples are used, plump them out by pouring boiling water on them,
and let them cool before using them. Season with mace and nutmeg, and
eat with sauce.--_Mrs. T._
CHERRY PUDDING.
3 cupfuls of flour.
2 cupfuls of fruit.
1 cupful of molasses.
1 cupful of milk.
2 teaspoonfuls of cream tartar.
1 teaspoonful of soda, put in the flour.
1 cupful of suet.
Mix well, put in a buttered mould, and boil three hours and a
half--_Miss E. T._
TROY PUDDING.
1 cupful of milk.
1 cupful of molasses.
½ cupful of currants.
½ cupful of butter.
1 teaspoonful of baking soda, dissolved in the milk.
1 teaspoonful of ginger.
1 teaspoonful of ground cloves.
Enough flour to make it as stiff as soft gingerbread. Put it in a
mould, and steam four hours. If no steamer is at hand, tie the mould
in a cloth and boil four hours.
Sauce: One egg (frothed), one cupful of powdered sugar, one cupful of
cream or milk, boiled with a small piece of butter. Add wine, if you
like.--_Mrs. W. C. R._
SWEET POTATO ROLL.
Prepare pastry as for cherry roll. Spread it out, and cover it with
layers of boiled sweet potatoes, thoroughly mashed. Pour over it
melted butter and sugar, highly flavored with lemon. Roll it up, boil
in a bag, and serve with butter and sugar sauce.--_Mrs. Dr. J. F. G._
BOILED SWEETMEAT PUDDING.
Twelve ounces flour and eight ounces butter rolled in a square sheet
of paste. Spread over the whole sweetmeats (or stewed fruit, if more
convenient). Roll closely and boil in a cloth. Pour sauce over
it.--_Mrs. T._
BOILED BREAD PUDDING.
Pour one quart milk over a loaf of grated stale bread. Let it stand
till near dinner time. Then beat six eggs very light and add them to
the bread and milk, together with a little flour, to make the whole
stick. Flour the bag and boil. Eat with sauce.--_Mrs. J. A. B._
_Boiled Bread Pudding._ (_Economical._)
Soak one pound stale bread in enough milk to make a pudding. When
soft, beat it up with two eggs and three tablespoonfuls flour. Pour in
a large lump of butter, melted. Put in any sort of fruit you like, and
then boil.--_Miss E. T._
BOILED PUDDING.
One quart milk, four eggs, lard size of turkey's egg. Flour enough to
make a batter for a teacup of fruit.
Boil and eat with sauce.--_Mrs. R._
PASTE FOR BOILED DUMPLINGS.
One quart flour, three good-sized Irish potatoes (boiled and mashed).
One tablespoonful butter, and the same of lard. One teaspoonful soda,
and two teaspoonfuls cream of tartar.--_Mrs. E. W._
APPLE DUMPLINGS.
Three pints of flour, one and one-half pint of milk, one large
tablespoonful of butter, one egg. As many apples (chopped fine) as the
batter will take. Boil two hours in a well-floured cloth.
The water should be boiling when the dumplings are dropped in, and it
should be kept boiling all the while, else they will be heavy. Eat
with sauce.--_Mrs. G. N._
BOILED MOLASSES PUDDING.
1 cupful molasses.
1 cupful sweet milk.
4 cupfuls sifted flour.
1 cupful stoned raisins.
½ cupful butter.
1 teaspoonful soda.
1 teaspoonful salt.
Boil or steam in a pudding mould. Eat with wine sauce.--_Mrs. McG._
SUET PUDDING.
1 quart flour.
2 teacups suet, chopped fine.
1 teaspoonful salt.
Mix the suet with two-thirds of the flour, reserving the rest of the
flour to roll the dough in. Put in a cloth and boil one hour.--_Mrs.
B._
_Suet Pudding._
1 pint milk.
3 eggs, well beaten.
½ pound finely chopped suet.
1 teaspoonful powdered ginger.
1 teaspoonful salt.
Add flour gradually, till you have made it into a thick batter. Boil
two or three hours, and serve with hot sauce.--_Mrs. P. W._
SUET DUMPLINGS.
Rub into one quart flour, one-half pound beef suet, free of skin, and
chopped very fine. Add a little salt, one teaspoonful of soda
dissolved in buttermilk, one pound fruit, either apples, dried
cherries, or dried peaches cut very fine, and sufficient water to make
it into dough. Make it into dumplings half an inch thick, boil two or
three hours, and eat with a sauce made of butter, sugar, and
wine.--_Mrs. G. S._
EVE'S PUDDING.
½ pound finely grated bread crumbs.
½ pound finely chopped apples.
4 eggs.
6 ounces sugar.
2 ounces citron, and lemon peel.
½ pound finely chopped suet.
½ pound currants.
A little nutmeg.
Butter the mould well, and boil three hours.--_Mrs. H. T. S._
FRUIT PUDDING.
4 eggs.
1 pint milk.
4 tablespoonfuls flour.
1 tablespoonful butter.
Apples or peaches cut in thin slices, and dropped in the batter. Serve
with sauce.--_Mrs. Dr. S._
BAKED PEACH DUMPLINGS.
Make up one quart of flour as for soda biscuit. Roll like pastry,
putting on bits of lard or butter several times. Make out the dough
like biscuit, roll thin and on each piece put two or three pieces of
canned peaches. (Peach preserves or marmalade would answer also.) Add
a teaspoonful of butter, and (if you use canned peaches) a
tablespoonful of sugar to each dumpling. Draw the edges firmly
together and place them in a deep, large baking-dish. Put sugar and
butter between, and pour, over all, the syrup from the can. (Use a
three-pound can for this quantity of flour.) Bake quickly and serve
with or without sauce. A good substitute for the old-fashioned "pot
peach pie." Baked apple dumplings may be made in the same way.--_Mrs.
S. T._
CURRANT PUDDING.
1 pound currants.
1 teaspoonful soda.
1 teaspoonful salt.
Nutmeg to suit the taste. Citron will improve the flavor. Eat with
wine sauce.--_Mrs. Dr. E._
RASPBERRY PUDDING.
One pint flour, six eggs, yolks and whites beaten separately. Mix the
eggs with a pint of milk and one cupful of butter. Into this stir the
flour. Make the berries very sweet. Mash them and stir them into the
batter. Bake in a dish and serve with sauce.--_Mrs. C. C._
CHERRY PUDDING.
10 eggs.
1 cupful melted butter.
1 quart milk, make in a thick batter.
1 pound dried cherries (stoned).--_Mrs. Dr. E._
APPLE PUDDING.
1 pound apples stewed very dry.
1 pound sugar.
½ pound butter.
Yolks of 7 eggs.
Rind and juice two lemons.
Bake in a paste.--_Mrs. Dr. E._
_Delicious Apple Pudding._
Three eggs, one cupful sugar, one cupful melted butter, one cupful
sweet milk, one and one-third cupful of apples, one teaspoonful
essence of lemon; baked in pastry. This quantity will make two
plates.--_Mrs. M. M. D._
_Apple Pudding._
Boil and strain twelve apples as for sauce. Stir in one-quarter pound
butter, and the same of sugar. When cold, add four eggs, well beaten.
Pour into a baking-dish thickly strewn with crumbs, and strew crumbs
on the top. When done, grate white sugar on top.--_Mrs. M._
_Apple Pudding._
1 quart chopped apples.
1 pint flour.
1 pint new milk.
3 eggs.
Bake quickly after mixing, and eat with sauce.--_Miss E. T._
_Dried Apple Pudding._