The economical cook book

Beat five eggs very light; stir to a cream three cups of sugar and one of butter ; add half a nutmeg grated, then the eggs, four cups of flour with two teaspoonfuls of cream of tartar sifted through it, and a cup of milk with a teaspoonfol of soda dissolved in it; beat well together. Have ready a quart of whor> tleberries, raspberries or currants; put in a buttered pudding-dish a layer of the cake and one of the fruit alternately until all PASTRY, FUDDnsrOSj Ac 188 are in; have a layer of cake on the top. Bake one hour in a quick oven, cover with thick paper when brown on top, and serve with wine-sauce. * Cocoanut Pudding. One large cocoanut grated, the whites of twelve eggs beaten very light, one pound of powdered sugar, three-quarters of a pound of butter, a glass of brandy and one of wine. Stir the butter and sugar to a cream, add the wine and brandy, then the grated cocoanut alternately with the eggs. Bake in pie-dish lined with puff paste crust; notch the edges. See Cocoanut Custard^ p. 203. College Puddings. Beat four eggs separately and then together ; add to them two ounces of flour, two tablespoonsful of milk, half a small nutmeg grated, half a teaspoonful of ginger and a quarter of a pound of sugar; beat all together. Chop very fine six ounces of suet and stir it in the pudding ; add six ounces of currants, washed and dried, an ounce of candied orange-peel, cut fine, or the same of citron, and a glass of brandy; beat well together, and bake them, in patty-pans or cups, twenty minutes in a quick oven« Serve with wine-sauce. Corn Starch Pudding, No. 1. Boil one quart of milk, stir in it three tablespoonfuls of corn starch mixed in a little cold water, boil five minutes, take it from the fire, add four tablespoons of sugar, yolks of five eggs beaten, and a little pinch of salt ; butter a pudding-dish, and pour in the pudding ; bake twenty minutes in a hot oven. Make a meringue of the whites of the eggs beaten with powdered sugar. When the pudding is baked, pour the meringue over the top, shape it with a spoon, and brown slightly. * Corn Starch Pudding, No. 2. One large teacup of corn starch mixed smoothly in cold water, stir this into one and a half pints of boiling water, and boil it ten minutes, or until it is clear like starch, remove it from the fire, and stir into it two large coffeecups of white sugar, the juice and grated rind of a large lemon, and the beaten yolks of three eggs. Make a crust of paste and bake it as if for stewed fruit, spread the corn starch evenly over the crust, beat the whites of the eggs with powdered sugar, making a meringue as directed above ; spread over the top of the puddings and brown slightly * Cottage Pudding. A quarter of a pound of butter and two cups of sugar creamed together ; add two eggs beaten light, a quart of flour, with two teaspoonsful of creain of tartar sifted through it, and two cups of milk with a teaspoonful of soda dissolved in it. Bake half an hour in a buttered pudding-dish. Serve with wine-sauce. * Rice Cups. Grind in a mill two teacups of rice ; boil three pints of new milk; mix the ground rice with a teacup of cold water, stir it in the milk; put all together in a farina-kettle, stir over the fire until it is thick and the rice is thoroughly cooked; sweeten to your taste, flavor with peach-water or vanilla, and pour into cups or moulds which have been wet with cold milk. When cold and solid, turn them out; put on the top of each form some small preserved fruit, and serve with a thin boiled custard or cream. English Pudding.