Miss Corson's practical American cookery and household management

Strain the liquid quickly into the caramel, or browned sugar, mix them thoroughly, and serve the sauce with the pudding. BOILED APPLE-PUDDING. Peel about a quart of apples, cut. them in quarters, remove the cores, and lay the apples in cold water ; peel, boil, and mash half a dozen large potatoes, adding to them, while mashing them, half a pound of butter ; then mix with the potatoes an equal quantity of flour, and sufficient cold water to form a stiff pastry, and roll it out about an inch thick ; dip a large pudding-cloth in boiling water, spread it inside a bowl large enough to contain the apples, leaving the sides of the cloth hanging over the edges of the bowl ; dredge the cloth quickly with flour, and then spread the crust over the cloth ; next drain the apples, put them into the crust, mixing with them a teaspoonful of powdered cinnamon, and four tablespoonfuls of brown sugar ; draw the pastry up around the apples, enclosing them entirely, and slightly wetting the edges to make them adhere closely; then tie the pudding-cloth tightly around the pudding ; put the pudding at once into a large pot of boiling water, and boil it steadily for three hours, keeping it well covered ; when the pudding is done, remove the cloth, and serve it with any good pudding-sauce. EGG PUDDING-SAUCE. Beat to a cream one cupful each of butter and sugar, the yolk of a raw egg, and a glass of wine ; beat the white of an egg to a froth ; make the sauce as quickly as possible ; when the ingredients first named are beaten to a cream, stir in a gill of boiling water, and the white of the egg, and send the sauce to the table at once. BOILED HUCKLEBERRY-PUDDING, WITH EGGS. Pick over, wash, and dry a quart of huckleberries, and roll them in flour ; sift together a quart of flour, and one tea- spoonful each of salt and baking-soda; butter a tight tin pudding-mould ; beat half a cupful of butter and a cupful of sugar to a cream ; beat two eggS to a cream with a cupful of sugar ; next put the berries, flour, butter, sugar, and eggs into a mixing-bowl, and stir in sufficient sour milk to make a soft dough ; put this dough into the buttered tin mould, close the mould so that no water can penetrate it, put it into a pot of actually boiling water, and boil it steadily for three hours ; then turn the pudding from the mould, and serve it hot with any good pudding-sauce. The same pudding is excellent if baked in a buttered dish until the dough is quite done, for about half an hour. BERRY SAUCE. Mash a cupful of ripe berries ; beat a cupful of sugar and half a cupful of butter to a cream ; beat the white of an egg to a stiff froth ; mix all these ingredients lightly together, and then serve the sauce at once ; it should not be made until it is wanted for the table. BOILED RICE-DUMPLINGS.