Dr. M'Millan's formulas and domestic guide

One pint of bread sponge, i cup of chopped suet, I cup of brown sugar, i cup of sweet milk, i large cup of raisins, one and one-half tea-spoonfuls cinnamon, i of cloves, i of salt, one and one-half of soda, flour to make very stiff Put in a 2-quart pan, and steam two and one-half hours. Do not lift the cover until done. Make any kind of sauce you like best and serve hot. NO. 3. One cup suet, two and one-half of flour, i of raisins, I of currants, a small cup of molasses, spice to taste, I dessert-spoonful of baking powder. Bake three-fourths of an hour. RENA'S PUDDING. Take stale bread, place in a pan, cover with cold water, and set on the back of the stove — not too hot a place. If the bread is sour put a little soda in the water, and let soak until soft. If you have more water on the bread than it takes up pour it off until dry, and then beat fine with a spoon. If it is very watery press the water out and throw away. To i quart of bread after soaked add i cup of currants or raisins, i large table-spoonful of sugar. Bake in a hot oven for 40 minutes, if not too large. Eat with cream or milk flavored and sweetened, thin boiled custard, or sugar and butter. IMITATION PLUM PUDDING. Soak some dried apples all night, and in the morning chop very fine. Put a tea-cupful of them into a pint of molasses, and keep slightly warm for an hour or two. After that add i cup of chopped suet, I of water, i of chopped raisins, a pinch of salt, a tea-spoonful of cinnamon, 3 pints of flour, and 2 tea-spoonfuls of baking powder. Put the flour in last and stir all together thoroughly. Boil 2)4 hours in a bowl or tin pudding mold. This may be eaten with wine sauce, and is a good imitation of genuine plum pudding. BREAD PUDDING. One coffee-cup bread crumbs dried and rolled fine, I tea-cup of sugar, i quart of milk, i teaspoonful ginger, a little salt, 3 eggs, (saving out the whites of 2) ; when baked spread jelly over the top, then a frosting made of the whites of the eggs, and I table-spoonful of sugar. Return to the oven until slightly browned. NO. 2. Soak your bread in as little cold water as well soak it thoroughly, and then beat it up, water and all, and add flour enough to make it the consistency of apple sauce. Add sugar, cinnamon, a little nutmeg, allspice, which must predominate, and some well-washed currants. Also a little butter melted and stirred in. If it is bakers' bread scald a little saleratus and stir in thoroughly, but if it is house-made bread add a tea-spoonful of baking powder to your flour at the rate of 2 tea-spoonfuls to the quart of pudding. Bake in shallow pans and cut in squares when serving. Turn over and put on each a small piece of butter, and dust plentifully with powdered sugar. This requires a little care in making, but is universally liked and very wholesome and economical, as no eggs or cream are required. BREAD AND APPLE PUDDING. Butter a pudding dish and place in it alternate layers of bread crumbs and thinly sliced apples. When the dish is filled (sprinkle sugar, over each