The economical cook book

Boil a quart of new milk, and stir in Indian meal to make a stiff batter; add a teaspoonful of salt, a teacup of chopped suet, a tablespoonful of sugar or molasses, and two eggs beaten light ; beat all well together, add a coffeecup of seeded raisins if liked, stir through them a tablespoonful of flour, scald your pudding-bag, wring it as dry as possible, dust it inside with flour, pour in the pudding, and boil it two hours. Serve with syrup, molasses, cream and sugar, or wine-sauce. Bread and Apple Pudding. Cut thin slices of bread, butter them, lay a layer of them in the bottom of a pudding-dish, spread a thick layer of chopped apple over them, season with sugar, cinnamon and grated nutmeg, then another layer of bread and butter, apples, &c., until your dish is full ; bread and butter on the top, pour over a teacup of molasses and water, and bake three-quarters of an hour. Serve with sauce. * Bread and Butter Pudding. Beat the yolks of eight eggs, add them gradually to a quart of milk, sweeten to your taste, flavor with peach-water or vanilla (a teaspoonful of either will be sufficient). Cut slices of bread half an inch thick, butter both sides, cut in squares, and cover with them the bottom and sides of a pudding-dish, pour the custard over them, sprinkle thickly over the top grated nutmeg and powdered cinnamon ; let it stand ten or fifteen minutes, then bake about twenty minutes in a hot oven. This pudding requires close watching. It should be the thickness of boiled custard when done. As soon as the custard commences to thicken the least bit on the sides of the dish, it is done, and a minute longer will spoil it. Cabinet Pudding. Beat the yolks and whites of three eggs separately, add to the yolks a quarter of a pint of milk, stir these well together; add two ounces of coffee-sugar and the third of a small nutmeg grated; then stir in four ounces of flour and beat to a smooth batter ; by degrees stir in seven ounoes of beef suet, mineed ai fine as possible, and three ounces of bread crumbs ; mix all well together at least half an hour before you put the pudding in the pot ; pour into an earthenware pudding-mould, which you have well buttered ; tie a pudding-cloth over it very tightly, put it into a pot of boiling water and boil three hours. If you please, you may add to this a pound of raisins, stoned and out in half, and a little grated lemon peel, and you have a very good plum pudding. To be eaten with wine-sauce. * Cake Pudding. Boil half a pint of milk with a few strips of lemon-peel in it to flavor, mix to a paste a dessertspoonful of com starch with a little of the milk, which you must leave out of the half-pint for the purpose, add to it a beaten egg, and when the milk boils, stir the corn starch in, boil a minute or two, and set aside to cool. Beat together three tablespoonsful of melted butter, one cup of powdered sugar, and the yolks of two eggs. When light, add a pint of sifted flour, with two teaspoons even full of cream of tartar mixed through it, and last a teacup of milk with an even teaspoon of soda dissolved in it. Bake in jelly-cake tins size of a dinner-plate, divide the quantity evenly in two cakes, bake a nice brown in a quick oven, spread the custard between the cakes, and over the top pour and shape nicely a meringue, made with the whites of three eggs beaten with three tablespoonfuls of powdered sugar, brown slightly in the oven, and serve cold. *Cake