water. When soft, add ten ounces of sugar, eight ounces of butter, the
juice and grated rind of two lemons. When cold and ready to bake, add
five beaten eggs. Bake with or without pastry. Ten ounces of apples
will make a common sized pudding.--_Mrs. R._
BAKED APPLE ROLL.
Make a paste, roll out thin. Spread over it apples cut in thin slices.
Sprinkle nice sugar, and put bits of butter all over this. Roll it up,
place it in a baking-pan. Pour in water and put sugar and butter
around it, grating over all a nutmeg. Any other kind of fruit can be
made into the same kind of roll.--_Mrs. S. T._
APPLE MÉRINGUE, _with custard_.
1 quart apple-sauce.
Juice of a lemon.
Whites of 4 eggs.
1 large cup of sugar.
Strain apple-sauce through a colander. Put it in the dish in which it
is to be served. Beat the whites to a stiff froth, adding a little
sugar. Cover the apples with the frosting. Set in the oven to brown,
and eat with whipped cream or soft custard.--_Mrs. G. W. P._
_Apple Méringue._
Stew the apples until well done and smooth. Sweeten to the taste; add
the rind of a grated lemon. Beat the whites of five eggs to a stiff
froth; add to them a teacup powdered sugar, a little rose water, juice
of a lemon, or any seasoning preferred. Put the fruit in a flat dish,
and put the egg on with a spoon. Brown a few minutes. Add a little
butter to the apples while hot.--_Mrs. C. McG._
APPLE CUSTARD PUDDING.
Stew six sour apples in half a cup of water. Rub through a sieve and
sweeten. Make a custard of three pints milk, six eggs, four
tablespoonfuls sugar. Put the apples in a pudding-dish, pour the
custard over them, and bake slowly half an hour.--_Mrs. M. B. B._
APPLE CHARLOTTE.
Equal quantities stewed apples and bread crumbs, one spoonful butter,
three eggs beaten up and stirred in at the last, just before baking.
Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown
sugar. Stir together, and bake quite a long time.--_Mrs. I. H._
APPLE CUSTARD.
1½ pint stewed apples.
½ pound sugar.
Set them away till cold.
Beat six eggs very light, and stir in gradually a quart sweet milk.
Mix all together, pour in a deep dish, and bake twenty minutes.--_Mrs.
F._
CITRON PUDDING.
Yolks of 8 eggs.
¾ pound sugar.
¼ pound butter (melted).
Two tablespoonfuls of cracker soaked in a teacup of new milk, and made
into a paste with a spoon. A glass of wine, a little nutmeg, all well
beaten together and poured over sliced citron, laid on a rich paste.
After baking it, pour over it the whites beaten to a stiff froth,
sweetened with four tablespoonfuls of powdered sugar, and flavored to
the taste. Put it in the stove again, and bake a light brown.--_Mrs.
S. T._
_Citron Pudding._
Yolks of 12 eggs.
½ pound butter.
1 pound sugar.
Stir in the butter while warming the eggs. Cut the citron in pieces
and drop in the mixture. Have a rich paste, and bake in a quick
oven.--_Mrs. H._
ORANGE PUDDING.
Peel and cut five good oranges into thin slices, taking out the seed.
Pour over them a coffee-cup of white sugar. Let a pint of milk get
boiling hot by setting it in some boiling water. Add yolks of three
eggs well beaten, one tablespoonful corn starch, made smooth with a
little milk. Stir all the time, and as soon as thickened pour over the
fruit. Beat the whites to a stiff froth, adding a tablespoonful of
sugar, spread over the top. Set it in the oven a few minutes to
harden. Serve either hot or cold.--_Mrs. E. P. G._
_Orange Pudding._
Yolks of 16 eggs.
1 pound powdered sugar.
1 pound butter, creamed.
The rinds of two oranges, grated, and the juice of one lemon.--_Mrs.
Dr. T. W._
_Orange Pudding._
Take skin of a large orange, boil it soft, pound it, and add the juice
of one orange, with the juice of a lemon, ten eggs, one pound butter,
one pound sugar; beat to a cream; add glass of wine, brandy, and rose
water.--_Mrs. J. T. G._
_Orange Pudding._
Pare two oranges, beat very fine, and add half a pound of sugar, and
half a pound of butter, washed. Beat the yolks of sixteen eggs, and
add to them the other ingredients, well mixed and beaten together.
Bake in a puff-paste. For eight or ten persons.--_Mrs. F._
_Orange Pudding._
Put two oranges and two lemons into five quarts of water. Boil them
till the rinds are tender, then take them out, slice them thin, and
take out the seed. Put a pound of sugar into a pint of water. When it
boils, slice into it twelve pippins, sliced and cored. Lay in the
lemons and oranges; stew them tender. Cover the dish with puff-paste.
Put in the fruit carefully, in alternate layers. Pour over the syrup,
put some slips of paste across it, and bake it.--_Mrs. E._
LEMON PUDDING.
½ pound sugar.
¼ pound butter, well creamed.
Yolks of 8 eggs.
Pour this mixture into a rich crust of pastry, after adding the grated
rind of two lemons. Then partially bake it. Beat the whites very
stiff, and add a spoonful of sugar for each egg. Then add the juice of
two lemons, pour this méringue over the pudding and brown it
quickly.--_Mrs. I. D._
_Lemon Pudding._
½ pound butter.
¾ pound sugar.
6 eggs.
½ pint milk.
3 lemons, juice and rind.--_Miss E. W._
_Lemon Pudding._
6 eggs.
¾ pound sugar.
¼ pound butter.
Juice of two lemons.
Pour on the butter boiling hot.--_Mrs. E. B._
_Lemon Pudding._
6 eggs.
7 tablespoonfuls sugar.
1 tablespoonful flour.
1 tablespoonful butter.
1 pint of buttermilk.
Season with extract of lemon, beat well and bake in a crust.--_Mrs. A.
C._
LEMON MÉRINGUE.
One pint of bread crumbs soaked in a quart of new milk.
1 cup of sugar.
Yolks of 4 eggs.
Grated rind of 1 lemon.
Beat these ingredients light and bake as custard. Then spread on fruit
jelly or stewed apples (fresh). Froth the whites with four
tablespoonfuls of sugar and juice of the lemon. Spread over the top
and brown.--_Mrs. Col. S._
_Lemon Méringue._
The rind of two small lemons and the juice of one.
2 cupfuls sugar.
½ cup butter.
½ cup cream (or sweet milk).
6 eggs, beaten separately.
Leave out the whites of two eggs, which must be mixed with sugar and
put on top of the pudding just before it is done. Bake in a rich
paste.--_Mrs. H._
ALMOND PUDDING.
Blanch a pound of almonds, pound them with rose water to prevent their
oiling; mix with them four crackers, pounded, six eggs, a pint of milk
or cream, a pound of sugar, half a pound of butter, four
tablespoonfuls of wine. Bake on a crust.--_Mrs. Dr. T. W._
COCOANUT PUDDING.
Two grated cocoanuts.
1 pound sugar.
¼ pound butter.
8 eggs, leaving out 4 whites.
Beat the eggs separately and to the yolks add the butter, sugar,
cocoanut, and whites. Add a little wine or brandy, if you like. Bake
in tins lined with pastry.--_Mrs. D. R._
_Cocoanut Pudding._
One-half pound butter, one-half pound sugar, a whole cocoanut grated,
five eggs beaten to a froth, leaving out two whites. Bake in plates
with pastry underneath. The oven must not be too hot.--_Mrs. I. H._
_Cocoanut Pudding._
Stir together,
½ pound butter.
½ pound sugar.
A glass of wine.
6 eggs (beaten light).
When all these ingredients have been stirred together till light, add
a pound of grated cocoanut, mixed with a little stale cake.--_Mrs. E.
T._
_Cocoanut Pudding._
1 pound sugar.
¼ pound butter,
¾ pound grated cocoanut.
½ pint cream.
7 whole eggs, or 9 whites and 2 yolks.
1 lemon.
Half a nutmeg.
Stir butter and sugar as for cake. Beat eggs well. Bake some
time.--_Mrs. E. G._
_Cocoanut Pudding._
One grated cocoanut, one pound of sugar, one quarter of a pound of
melted butter, and six eggs.--_Mrs. M. S. C._
CHOCOLATE PUDDING.
Scrape fine three ounces of chocolate. Add to it a teaspoonful of
powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour
over it a quart of rich milk, stirring it well. Cover it and let it
come to a boil. Then remove the lid, stir up the chocolate from the
bottom and press out the lumps. When dissolved and smooth, put it on
the fire again. Next stir in, gradually and while it is boiling hot,
half a pound white sugar. Set it away to cool. Beat six or eight eggs
very light. Pour into the pan of chocolate when quite cold. Stir the
whole very hard. Put it in an oven and bake well. It will bake best by
being put in a pan of boiling water. Eat cold.--_Mrs. J. B. F., Jr._
_Chocolate Pudding._
1 quart milk.
3 eggs.
Sugar to taste.
2 tablespoonfuls corn-starch, dissolved in milk.
4 tablespoonfuls chocolate.
Set the milk on the fire, and just before it boils put in the eggs,
sugar, and corn-starch. Let it boil about a minute, then take it off
the fire and add the chocolate.
CHOCOLATE MÉRINGUE.
One quart milk and yolks of four eggs, made into custard. Three
tablespoonfuls powdered chocolate, put into a cup of warm water. One
tablespoonful of corn-starch. Sweeten to your taste and let all boil
together. Then put it in a baking-dish, and when done, cover with a
méringue of the whites of eggs and white sugar. Put in the oven again
to brown, a few minutes.--_Mrs. B._
CAROMEL PUDDING.
Cream together one cupful of butter, and one of sugar. Add five eggs
(yolks and whites beaten separately) and one cupful of preserved
damsons, removing the seed. Beat all together very light and season
with a teaspoonful vanilla. Bake on pastry.--_Mrs. A. D._
QUEEN OF PUDDINGS.
Take slices of sponge cake and spread with preserves or jelly. Place
them in a deep dish. Make a custard with one quart of milk and yolks
of four eggs. Sweeten and season to the taste and pour over the cake.
Beat the whites stiff, adding five or six spoonfuls of sugar and
seasoning with lemon. Spread this over the top of the pudding and bake
a very light brown.--_Mrs. M. D._
_Queen of Puddings._
1 pint bread crumbs.
1 quart milk.
1½ cupful of sugar.
Yolks of 4 eggs, well beaten.
1 teacup of butter, well creamed.
Grated rind of one lemon.
Bake until done, but not watery. Whip the whites of the four eggs
(above mentioned) very stiff and beat into a teacup of sugar, into
which has been strained the juice of the lemon aforesaid. Spread over
the top of the pudding, after it has slightly cooked, a layer of jelly
or sweetmeats. Then pour over it the dressing of eggs, sugar, and
lemon, and set it in the oven to brown.--_Mrs. B. J. B._
_Queen of Puddings._
1½ cupful white sugar.
2 cupfuls fine dry bread crumbs.
Yolks of 5 eggs.
1 tablespoonful of butter, flavored to taste.
1 quart fresh, rich milk.
½ cup jelly or jam.
Rub the butter into a cupful of the sugar, and cream these together,
with the yolks beaten very light. The bread crumbs soaked in the milk
come next, then the seasoning. Bake this in a large butter dish, but
two-thirds full, till the custard is "set." Spread over the top of
this a layer of jam or jelly and cover this with a méringue made of
the whipped whites and the half cupful of sugar. Bake till the
méringue begins to color.--_Mrs. D. C. K._
_Queen of Puddings._
Saturate the crumbs of a loaf of bread with a quart of rich milk. Add
to this the yolks of six eggs, two tablespoonfuls of butter,
three-quarters pound of sugar. Beat well together, season to taste,
and when well stirred, put it on to bake. When nearly done, spread
over it a layer of fruit jam or jelly and whites of the eggs well
beaten. Sift sugar on top and bake.--_Mrs. J. V. G._
_Méringue Pudding or Queen of Puddings._
Fill a baking dish within one and a half inch of the top with slices
of sponge cake, buttered slightly on both sides, scattering between
the slices, seeded raisins (about half a pound). Over this pour a
custard made of a quart of milk, the yolks of eight eggs, sweetened to
the taste.
As soon as it has baked a light brown, make an icing of the eight
whites and put it on top. Set again in the oven to brown a little. Eat
with sauce of butter and sugar.--_Mrs. R. P._
TAPIOCA PUDDING.
4 tablespoonfuls of tapioca.
1 quart of milk.
The yolks of 4 eggs.
Whites of 2 eggs.
1 tablespoonful of sugar.
Soak the tapioca over night or several hours in a little water, boil
the milk and turn over the tapioca and when it is blood-warm, add the
sugar and the eggs well beaten, flavor the pudding with lemon or rose
water. Bake it about an hour. After it has cooled a little add the two
remaining whites of the eggs and one-half pound of white sugar beaten
together for frosting. This serves as sauce for the pudding.--_Mrs. A.
B._
_Tapioca Pudding._
Wash a teacup of tapioca in warm water and let it stand half an hour.
Then stir in a custard made of a quart of milk, four eggs, a small
piece of butter, and sugar to taste. Bake about an hour and a quarter.
Stir two separate times from the bottom, whilst baking.--_Mrs. Dr. S._
_Tapioca Pudding with Apples._
Soak a cupful of tapioca in three cupfuls of water, four or five
hours, where it will be warm, but not cook. Peel and core six apples
and stew till tender. Put them in a pudding-dish, filling the holes
(from which the cores were extracted) with sugar and nutmeg or grated
lemon peel. Then pour over them the soaked tapioca, slightly sweetened
and bake three-quarters of an hour. To be eaten cold with sugar and
cream.--_Mrs. E. W._
SNOW PUDDING.
Let a box of gelatine stand one hour in a pint of cold water. Then add
two pints of boiling water, four cupfuls of crushed sugar, the juice
of four lemons and the rind of the same, pared thin. (The latter must,
however, be taken out when the pudding begins to congeal.)
Beat the whites of six eggs to a stiff froth, adding two
tablespoonfuls of sugar. Then beat all together till it becomes a
stiff froth.
Make the six yolks into a custard flavored with vanilla or nutmeg and
pour over the pudding after it has been turned out of the
mould.--_Mrs. B. J. B._
_Snow Pudding._
Dissolve one-half box gelatine in one pint hot water. Let it stand
long enough to cool a little but not to congeal. Then add the whites
of three eggs, juice of two lemons and sugar to taste. Beat all to a
stiff froth and pour into moulds. Serve with a custard made of the
yolks of the eggs and a pint of milk seasoned with vanilla.--_Mrs. Dr.
P. C._
_Snow Pudding._
Soak a half box of gelatine in a half pint of cold water, all night.
In the morning, add the grated rind of two lemons and the juice of
one, three cupfuls of white sugar and a half pint of boiling water.
Strain into a deep vessel and add the unbeaten whites of three eggs.
Beat constantly for three-quarters of an hour, then set it in a cool
place. With the yolks of the eggs, make a pint of custard flavored
with vanilla or rose-water, to put around the pudding, when
congealed.--_Mrs. A. B._
CAKE PUDDING.
Take a moderate sized baking-dish, around which lay small sponge
cakes, split and buttered on both sides. Spread them with marmalade or
preserves on the inside. Put in the centre of the dish pieces of cake
buttered and spread with preserves on both sides. Leave room for a
custard, to be made, seasoned and poured over the pudding before
baking. Eat hot with hot sauce.--_Mrs. V. R. I._
PRESERVE PUDDING.
1 cupful preserves.
1 cupful sugar.
Nearly a cupful butter.
5 eggs.
Bake in pastry.--_Mrs. E. B._
JELLY ROLL.
3 eggs.
1 cupful sugar.
1 cupful flour.
1 teaspoonful cream of tartar.
½ teaspoonful soda, dissolved in milk.
Bake in pie-pans, spread with acid jelly, roll up in a compact
form.--_Mrs. R._
SWEETMEAT PUDDING.
Yolks of 10 eggs.
Whites of 2.
1 pound of sugar.
Half a pound of butter, beaten with the sugar, and poured over pastry,
on which is placed a layer of sweetmeats and a layer of some other
preserves. Any two kinds of preserves may be used.--_Mrs. ----._
_Sweetmeat Pudding._
½ pound of sugar.
½ pound of butter.
Juice and rind of one lemon.
8 eggs.
Mix the eggs, well beaten, with the sugar. Melt the butter and pour
into the mixture. Line a dish with rich pastry, on which lay
sweetmeats, damson, or peach preserves, or any other kind that may be
convenient. On this, place one layer of the mixture above mentioned,
then another of sweetmeats. Put a layer of the mixture on top, and
bake.
CHEESE-CAKE PUDDING.
Yolks of eight fresh eggs, three-quarters of a pound of good brown
sugar, and the same of butter, well creamed together.
Beat the eggs light, mix all the ingredients well; season with nutmeg
or extract of lemon; add a tablespoonful of good brandy or rum. Bake
in a pastry, in small tins or plates.--_Mrs. Dr. P. C._
TRANSPARENT PUDDING.
8 eggs, beaten very light.
½ pound of sugar.
½ pound of butter.
Nutmeg, mace, or any spice for flavoring.
Put it on the fire in a tin pan, stirring constantly till it begins
to thicken. When cool, pour it over a rich paste, and bake over a
moderate fire. Add citron, if you like.--_Mrs. Dr. E._
_Transparent Pudding._
¼ pound of sugar.
¼ pound of butter.
Dessertspoonful of rose water.
Stir well till light.
Beat four eggs very light, and add to the other ingredients. Butter
the baking-dish, line with stale cake, sliced thin, which you may
cover with sweetmeats of any kind. Pour the mixture on, and bake for
nearly an hour.--_Mrs. I. H._
_Transparent Pudding._
Yolks of 10 eggs; whites of 2.
1 pound of sugar,
½ pound of butter.
Season with nutmeg.
Make pastry, on which put a layer of citron or any other fruit. Pour
the mixture over it and bake. Beat the remaining whites to a froth.
Add a teacup of powdered sugar, flavor to taste, and pour over the top
of the pudding after baking. Then put it again in the stove, a few
minutes, to brown.--_Mrs. E._
ARROW-ROOT PUDDING.
Boil a quart of milk and make it into a thick batter with arrow-root.
Add the yolks of six eggs, half a pound of sugar, one-quarter of a
pound of butter, half a nutmeg, and a little grated lemon peel. Bake
it nicely in a pastry. When done, stick slips of citron all over the
top, and pour over it the whites of the six eggs, beaten stiff,
sweetened with three or four tablespoonfuls of sugar, and flavored to
the taste.--_Mrs. S. T._
SAGO PUDDING.
Boil one cupful of sago in a quart of water. Pare apples, put them in
a dish and stew a little. Pour the sago over them, and bake thirty
minutes. Sweeten and flavor to the taste.--_Mrs. A. B._
_Sago Pudding._
Boil one pint and a half of new milk with four spoonfuls of sago,
nicely washed and picked. Sweeten to the taste; flavor with lemon
peel, cinnamon, and mace. Mix all, and bake slowly in a paste.--_Mrs.
V. P. M._
BREAD PUDDING.
Slice some stale bread, omitting the crust. Butter it moderately
thick. Butter a deep dish, and cover the bottom with slices of bread,
over which put a layer of any kind of preserved fruit. (Acid fruits
are best.) Cover all with a light layer of brown sugar. Make a rich
custard, allowing four eggs to a pint of milk. Pour it over the
pudding, and bake an hour. Grate nutmeg over it, when done.--_Mrs.
Col. S._
CUSTARD PUDDING.
Cut thin slices of bread. Butter them, and lay them in a baking-dish.
Mix a cold custard of three pints of milk, the yolks of eight or ten
eggs, beaten light; sweeten to your taste; pour over the bread; bake,
and let it stand to cool. Froth and sweeten the whites, pour them over
the top of the pudding, and then put it in the stove a few minutes
more to brown on top.--_Mrs. R._
SIPPET PUDDING.
Butter a baking-dish, cut slices of light bread very thin, buttering
them before cutting. Put them in the dish, strewing over each separate
layer, currants, citron, raisins, and sugar. When the dish is full,
pour over it an unboiled custard of milk and eggs, sweetened to the
taste. Saturate the bread completely with this, then pour on a glass
of brandy and bake a light brown. This pudding is very nice made of
stale pound or sponge cake instead of light bread.--_Mrs. M. C. C._
MRS. SPENCE'S PUDDING. (_Original._)
One pint grated bread crumbs put into one quart fresh sweet milk. Beat
the yolks of five eggs very light. Add one teacup of sugar to them.
Stir in the milk and crumbs and add three-quarters of a pound clipped
raisins and one-quarter of a pound sliced citron. Season with mace.
Bake nicely.
Whip the whites of the five eggs to a stiff froth. Add one teacup
pulverized sugar and season with extract of vanilla. Put this over the
pudding and set in the stove again to brown it slightly. Serve hot
with a rich sauce made of sugar and butter seasoned with nutmeg and
Madeira wine.
TEACUP PUDDING.
1 teacup grated bread.
1 teacup raisins.
1 teacup chopped apples.
1 teacup chopped suet.
3 eggs.
1 gill of cream.
Wine glass of brandy.
Spice and sugar to taste.--_Mrs. Dr. J._
FRENCH PUDDING.
Grate one pint stale bread. Pour over it one quart fresh milk, yolks
of four eggs, rind of one lemon and part of juice, one teacup of
sugar, piece of butter size of an egg. Mix all well, put in a
pudding-dish and bake until it looks like custard. Then set it to
cool, after which spread the top with jelly or preserves. Beat the
whites of the four eggs to a stiff froth, adding the remaining juice
of the lemon and three tablespoonfuls of sugar. Spread this on top the
preserves, then put the pudding again in the oven and bake a light
brown.--_Mrs. C._
FRUIT PUDDING.
1 pint grated bread crumbs.
1 pound raisins.
¾ pound suet chopped fine.
½ pound sugar.
½ pint chopped apples.
Yolks of three eggs, well beaten.
Pour over the top the whites of the three eggs, frothed and sweetened.
Bake an hour.--_Mrs. ----._
PUDDING WITHOUT MILK OR EGGS.
Put into a buttered baking-dish, alternate layers of grated bread, and
finely chopped apples seasoned with brown sugar, bits of butter and
allspice. Pour over it a pint of wine and water mixed. Let the top
layer be bread crumbs, and bake one hour.--_Miss N._
MARROW PUDDING.
Grate a large loaf of bread and pour on the crumbs a pint of rich
milk, boiling hot. When cold, add four eggs, a pound of beef marrow,
sliced thin, a gill of brandy with sugar and nutmeg to your taste. Mix
all well together and bake it. When done stick slices of citron on the
top. You may make a boiled pudding of this, if you prefer.--_Mrs. E._
ORIGINAL PUDDING.
Crumb up four rolls. Pour over them a quart of fresh milk at the
breakfast table. A half hour before dinner, beat up separately the
yolks and whites of six eggs. After beating, put them together and
stir them up. Take a piece of butter the size of a walnut, cut it in
bits and throw it on top.
_Sauce._ Throw in a bowl, a tablespoonful of flour and a large piece
of butter. Cream it round and round. Add two teacups of sugar, one
wine-glass of light wine, and nutmeg, and boil up.--_Miss R. S._
CRACKER PUDDING.
Put into a deep dish six or eight large soda crackers. Add a large
lump of butter and a teacup of sugar. Grate the rind of two lemons
and squeeze the juice over the crackers. Then pour boiling water all
over them, and allow them to stand till they have absorbed it and
become soft. Beat the yolks and whites of three eggs separately. Stir
them gently into the crackers. Butter a deep dish and pour in the
mixture, baking it a nice brown. If not sweet enough, add sugar to the
eggs before mixing them.--_Mrs. M. C. C._
RICE PUDDING.
Boil half a pound of rice in milk, till quite tender. Then mash the
grains well with a wooden spoon. Add three-quarters of a pound of
sugar, and the same of melted butter, half a nutmeg, six eggs, a gill
of wine, and some grated lemon peel. Bake it in a paste. For a change,
it may be boiled, and eaten with butter, sugar, and wine.--_Mrs. E._
_Rice Pudding._
Sweeten three pints of sweet milk, and flavor with lemon or vanilla.
Put in this a small cupful of raw rice, thoroughly washed. Bake, and
serve cold.--_Mrs. H. S._
_Rice Pudding._
3 cupfuls boiled rice.
6 eggs.
1½ cupful sugar.
1½ pint milk.
1 wine-glassful wine and brandy.
1 tablespoonful melted butter.
Flavor with nutmeg.--_Mrs. Col. S._
_Rice Pudding._
Boil a cup of rice till nearly done, then add a pint of milk.
When perfectly done, mash, and, while hot, add half a pound of butter,
one pound of sugar, six fresh eggs, beaten till light. (Beat the
sugar with the eggs.) Season with wine or brandy, and one grated
nutmeg. Lemon is another good seasoning for it. Put in rich puff
paste, and bake till a light brown.--_Mrs. Dr. R. W. W._
_Rice Pudding._
Boil one cup of rice in one quart of milk. Add six eggs and a small
tablespoonful of butter. Sweeten and flavor to the taste, and
bake.--_Mrs. B._
IRISH POTATO PUDDING.
1 pound mashed Irish potatoes.
1 pound sugar.
2 cupfuls butter, well creamed.
5 eggs.
1 teacup cream.
1 wine-glassful brandy.
Stir the ingredients thoroughly together. Bake in pastry without
tops.--_Mrs. Dr. J. F. G._
SWEET POTATO PUDDING.
1 quart grated sweet potatoes.
10 eggs, well beaten.
3 cupfuls sugar.
1 cupful flour.
1 cupful butter.
1 quart milk.
Bake slowly in a pan. Serve with sauce.--_Mrs. G. A. B._
_Sweet Potato Pudding._