Miss Corson's practical American cookery and household management

ten hours, replenishing the water as it boils away. The mould must be perfectly water-tight, or the pudding will be spoiled. The mould must not be opened until the pudding is wanted for the table. Plum-puddings made in this way will keep for a long time in a cool, dry place. Before using them the mould must be placed in boiling water, as before directed, and the pudding boiled for two hours. Serve the pudding hot, turned from the mould upon a hot dish ; just before sending it to the table, pour over it a glass of rum or brandy, set fire to the spirits, and send the pudding to the table blazing. Serve with a dishful of rum or brandy sauce. BRANDY SAVCE. Brown two tablespoonfuls of sugar over the fire ; add two tablespoonfuls of brandy, six whole cloves, an inch of stick cinnamon, the yellow rind of a lemon cut very thin, and half a pint of water. Let the sauce boil ; pour it into a saucebowl containing the juice of a lemon and two wineglasses of brandy, and serve it at once. BOILED BATTER-PUDDING. Butter a tin pudding-mould or an earthen bowl thickly ; beat the yolks of four raw eggs to a cream, add to them half a pound of flour sifted with a heaping teaspoonful of baking-powder and half a teaspoonful of salt ; next smoothly and gradually mix in a pint of milk, and four whites of egg beaten to a froth ; put the pudding at once into the buttered mould, and close it water-tight ; put it into boiling water, and boil it steadily; the length of time for boiling steadily is two hours ; when the batter is put into a buttered earthen bowl, the bowl should not be quite full, and a cloth, wet in hot water and then floured, should be tied over the bowl, meeting under the bottom. Batter-puddings must always be served as soon as they are done. FRUIT SAUCE. Any good pudding- sauce accompanies batter-puddings ; a simple one can be made by mixing with a fork equal parts of butter and granulated sugar, together with enough fruit juice or essence to flavor the sauce palatably. BRANDY HARD SAUCE. The use of wine or brandy in place of the fruit-juice transforms the sauce into brandy or wine sauce. BOILED BREAD-PUDDING. Grate a quart bowl full of stale bread, pour over it a quart of boiling milk, and let it stand an hour ; then add sugar to taste, and three eggs beaten to a foam ; butter a bowl just large enough to contain the pudding, put it into the bowl, and tie a floured cloth over the bowl, first wetting the cloth in hot water, and then thickly dusting it with flour ; put the pudding into a large kettle half full of boiling water, and boil it steadily for half an hour ; then turn it from the bowl, and serve it at once, with any good pudding-sauce. CARAMEL SAUCE. The following recipe is taken from the author's "Good Dinners every Day : " — Put four tablespoonfuls of white sugar in a saucepan upon the fire, with one tablespoonful of water ; stir it constantly with a wooden spoon for three or four minutes until all the water evaporates ; watch it carefully until it assumes a delicate brown color ; in the mean time put into another saucepan six ounces of sugar, half the yellow rind of a lemon cut thin, one inch of stick-cinnamon, and one pint of cold water ; bring these to a boil gradually ; simmer for ten minutes; add one glass of wine, or half a glass of brandy;