Buckeye cookery

under crust only. A plainer yet good pudding is made by pouring one and one-half pints boiling milk over one pint bread-crumbs | and one cup dessicated cocoa-nut mixed ; add two table-spoons sugar and nutmeg to flavor ; bake.—Mrs. T. B. Johnson, Lagrange, Tenn. — ' ENGLIsH Carrot PUDDING. One pound grated carrots, three-fourths pound chopped suet, half pound each ‘raisins and currants, four table-spoons sugar, eight table- “Spoons flour, and spices to suit the taste. Boil four hours, place in the oven for twenty minutes, and serve with wine sauce.— Mrs. E. A. W., Washington, D. C. | Delmonico Pudding. A quart milk, three table-spoons corn-starch dissolved in cold milk, the yolks of five eggs beaten well, six table-spoons sugar. Boil three or four minutes, pour into a pudding-dish and bake about half an hour; beat whites of eggs with six table-spoons sugar, put over top, and return pudding to oven until it is a delicate brown.— Mrs. J. Holland, New Castle, Ind. cel tad Estelle Pudding. Three eggs well beaten, two and a half table-spoons sugar, two of butter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking powder, flour to make it the consistency of cake batter; or, one-half measure each’ of Horsford’s Bread Preparation and one coffee-cup flour; steam thirty-five minutes, and serve with cold cream sauce.—Mrs. Andrew Wilson, Rye, N. Y. Stewed Fruit Pudding. | _ Stew currants, or any small fruits, fresh or dried, with sugar to taste, and pour hot over thin slices of baker’s bread with crust cut off, making alternate layers of fruit and bread, and leaving a thick layer of fruit for the last. Puta plate on top, and when cool set on ice; serve with sifted sugar, or cream and sugar. This pudding is delicious made with Boston or milk crackers, split open, and stewed apricots or peaches, with plenty of juice, arranged as above. Or another way is to toast and butter slices of bread, pour over it hot stewed fruit in alternate layers, and serve warm with rich hot sauce.—Mrs. L. S. W. Fig Pudding. Half a pound of biscuit, two and a half Gat ve TNS ere z ounces powdered sugar, three ounces butter, two eggs, one tea-cup milk; chop figs fine and mix with butter, and by degrees add the other. ingredients; butter and sprinkle a mold with bread-crumbs, pour in pudding, cover closely, and boil for three hours; serve with Jemon sauce.—Florence Woods Hush. Half-Hour Pudding. ae Beat four table-spoons butter to a cream with half a pint powye dered sugar; add the yolks of three "egos, beating them in thor- -—- pughly, then a rounded half pint of corn meal, and the whites of the eggs beaten to a stiff froth. Mix well, and bake in a pudding dish, well buttered.. Serve hot with sauce. : BorteD InprAN PuppINe. Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into molasses and milk; add a pound of beef suet chopped fine, and Indian meal sufficient to make a thick batter; add a tea-spoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine, and nutmeg.— Mrs. A. E. Brand, : _ Baked Indian Pudding. a A quart sweet milk, an ounce butter, four well-beaten egos, tea. cup corn meal, half pound raisins, fourth pound sugar; scald milk and stir in meal while boiling; let stand until blood warm, stir all well together; bake one and a half hours, and serve with sauce.— m Mrs. Carrier. 3 .