French Bread Pudding. — Butter small thin slices of nice hread^ spread with apple jelly ^ and lay them loosely in a quart pudding-dish, fiUing it about half full. Pour over them one quart of boiled custard^ and cover wdth a meringue✪ French Bread Pudding. Brown the meringue and serve cold. Or put the prepared bread in a buttered mould lined with maca- roons, cover with the custard, steam one hour, and serve hot. Plymouth Indian Meal Pudding. {Mrs. Faunce.) Mix one cup of yellow corn meal., one cup of molasses., and one teaspoonful of salt. Pour on one quart of boiling milk^ add one tablespoonful of butter^ three pints of cold milk., and one cup of cold water., or two eggs✪ Plymouth Indian Meal Pudding. Bake in a deep, well-buttered pudding-dish, holding at least three quarts. Bake very slowlj^ seven or eight hours. Do not stir, but cover with a plate if it bake too fast. One cup of currants may be used to give variet3\ Baked Indian Meal Pudding (made quickly). Boil one quart of milk. Pour it gradually on three tablespoonfuls of granulated Indian meal. Put it back in the double boiler, and boil one hour, stirring often. Then add one heaping tablespoonful of butter., one tea- spoonful of salt., half a cup of molasses., two eggs^ and one quart of cold milk. Mix well, pour into a well-buttered dish, and bake one hour. Eat with cream or butter. Whole- Wheat Pudding. {Miss Helen Spaulding.) Mix two cups of whole-wheat flour., half a teaspoonful of soda, and half a teaspoonful of salt. Add one cup of milk., half a cup of molasses^ and one cup of stoned and chopped raisins✪ Whole-Wheat Pudding., or one cup of ripe berries. Steam two The Boston Cook Booh 339 hours and a half, and serve with cream or any plain pudding sauce. One cup of dates, figs^ stewed prunes^ or chopped apple makes a pleasing variety. This is an economical pudding, wholesome for children and invalids when served with cream ^ and rich enough to suit any one when served with creamy or foamy sauce. Steamed Fruit Pudding. 1 pint flour. 2 teaspoonfuls baking-powder." 3^ teaspoonf ul salt. 1 cup milk. 2 tablespoonfuls melted butter. 2 eggs. % cup sugar. 1 pint berries, or ripe fruit or cut small, or 1 cup raisins, stoned and halved✪ Steamed Fruit Pudding. Mix the baking-powder and salt with the flour ; add the milk and melted butter. Beat the yolks of the eggs, add the sugar, and beat them well into the dough. Then add the whites of the eggs, beaten stiff; and then the fruit, well rolled in flour. Steam two hours, and serve with lemon or foamy sauce. Steamed Suet and Fruit Pudding. 2% cups flour. 1 teaspoonful soda. teaspoonful salt. 3^ saltspoonf ul cinnamon. % saltspoonful nutmeg. 1 cup chopped suet, or % cup butter. 1 cup chopped raisins or currants. 1 cup water or milk. 1 cup molasses. Sift the soda, salt, and spice into the flour, rub in the butter, and add the raisins. Mix the milk with the molasses, and stir it into the dry mixture. Steam in a buttered pudding- mould three hours. Serve with foamy sauce. If water and butter be used, three cups of flour will be required, as these thicken less than milk and suet. This pudding is sometimes steamed in small stone cups. Cabinet Pudding. Butter a melon mould, and decorate it with candied fruity or with raisins boiled till soft and seeded ; then put 340 The Boston Cook Book. ✪ Cabinet Pudding

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French Bread Pudding. — Butter small thin slices of nice hread^ spread with apple jelly ^ and lay them loosely in a quart pudding-dish, fiUing it about half full. Pour over them one quart of boiled custard^ and cover wdth a meringue. Brown the meringue and serve cold. Or put the prepared bread in a buttered mould lined with maca- roons, cover with the custard, steam one hour, and serve hot. Plymouth Indian Meal Pudding. {Mrs. Faunce.) Mix one cup of yellow corn meal., one cup of molasses., and one teaspoonful of salt. Pour on one quart of boiling milk^ add one tablespoonful of butter^ three pints of cold milk., and one cup of cold water., or two eggs. Bake in a deep, well-buttered pudding-dish, holding at least three quarts. Bake very slowlj^ seven or eight hours. Do not stir, but cover with a plate if it bake too fast. One cup of currants may be used to give variet3\ Baked Indian Meal Pudding (made quickly). Boil one quart of milk. Pour it gradually on three tablespoonfuls of granulated Indian meal. Put it back in the double boiler, and boil one hour, stirring often. Then add one heaping tablespoonful of butter., one tea- spoonful of salt., half a cup of molasses., two eggs^ and one quart of cold milk. Mix well, pour into a well-buttered dish, and bake one hour. Eat with cream or butter. Whole- Wheat Pudding. {Miss Helen Spaulding.) Mix two cups of whole-wheat flour., half a teaspoonful of soda, and half a teaspoonful of salt. Add one cup of milk., half a cup of molasses^ and one cup of stoned and chopped raisins., or one cup of ripe berries. Steam two The Boston Cook Booh 339 hours and a half, and serve with cream or any plain pudding sauce. One cup of dates, figs^ stewed prunes^ or chopped apple makes a pleasing variety. This is an economical pudding, wholesome for children and invalids when served with cream ^ and rich enough to suit any one when served with creamy or foamy sauce. Steamed Fruit Pudding. 1 pint flour. 2 teaspoonfuls baking-powder." 3^ teaspoonf ul salt. 1 cup milk. 2 tablespoonfuls melted butter. 2 eggs. % cup sugar. 1 pint berries, or ripe fruit or cut small, or 1 cup raisins, stoned and halved. Mix the baking-powder and salt with the flour ; add the milk and melted butter. Beat the yolks of the eggs, add the sugar, and beat them well into the dough. Then add the whites of the eggs, beaten stiff; and then the fruit, well rolled in flour. Steam two hours, and serve with lemon or foamy sauce. Steamed Suet and Fruit Pudding. 2% cups flour. 1 teaspoonful soda. teaspoonful salt. 3^ saltspoonf ul cinnamon. % saltspoonful nutmeg. 1 cup chopped suet, or % cup butter. 1 cup chopped raisins or currants. 1 cup water or milk. 1 cup molasses. Sift the soda, salt, and spice into the flour, rub in the butter, and add the raisins. Mix the milk with the molasses, and stir it into the dry mixture. Steam in a buttered pudding- mould three hours. Serve with foamy sauce. If water and butter be used, three cups of flour will be required, as these thicken less than milk and suet. This pudding is sometimes steamed in small stone cups. Cabinet Pudding. Butter a melon mould, and decorate it with candied fruity or with raisins boiled till soft and seeded ; then put 340 The Boston Cook Book.

Mrs. Lincoln's Boston cook book