The hearthstone; or, Life at home

To Make an Indian Pudding. — One quart sweet skimmed milk; let it come to a boil, then stir in one cup Indian meal and one handful of flour ; pour it into a baking-pan and add two-thirds of a cup of molasses, teaspoonful of salt and one cup of cold milk. Bake four hours. Slice in two or three apples if convenient to do so. • Bread Pudding. — One pint of fine bread-crumbs, one quart of milk, one cup of sugar. The yolks of four eggs beaten. A piece of butter the size of an egg. Grated rind of a lemon. Bake until done, but not watery. Whip the whites of the eggs stiff, and beat in a cup of sugar in which has been stirred the juice of a lemon. Spread aver the pudding a layer of jelly ; pour the whites of the eggs over this and replace in the oven and bake lightly. English Plum Pudding. — One pound of flour, one pound of raisins, one pound of currants, one pound of suet, one pound of powdered crackers, eight eggs, a small quantity of salt ; spice to the taste with cloves, nutmeg, cinnamon and citron, four ounces of candied lemon and orange peel, one wine-glass of brandy, one wine-glass of rum, one pound of sugar, one pint of milk and water. Boil it six or eight hours, and tie the bag loosely so as to allow the rum to swell. Plum Pudding. — Take a sixpenny loaf of stale baker's bread, cut in small pieces (except the under crust) ; lay it in a pan, and pour a quart and a pint of boiling milk over it; let it stand an hour or two, then mash it quite fine, and, when it is cold, stir in some flour — two or three handfuls — add seven eggs well beaten, three-quarters of a pound of beef suet chopped very fine, two pounds of stoned raisins, one pound of currants, a small quantity of cinnamon and cloves, quarter of a pound of citron, two nutmegs. Boil it three hours, and have the water boiling when it is put in; also have a tea-kettle of hot water to fill up the pot. Carrot Plum Pudding. — One-quarter pound of flour, one-quarter pound of suet, one-quarter pound of grated carrots (raw); one-quarter pound of potatoes, mashed free from lumps ; one-quarter pound of currants, one-quarter pound of raisins, one ounce of candied peel, a little nutmeg and other spices mixed together. No liquid is required to mix this pudding ; the carrots will give sufficient moisture ; and if they are fresh and fine, it is impossible to detect their presence in the pudding. Boil six hours and serve with good brandy sauce. PuFFETS. — Beat two heaping tablespoonfuls of cream tartar in three pints of well-sifted flour; beat three eggs well; one cup of sugar; one cup of soft butter ; add one pint of milk, into which dissolve one teaspoonful of soda, after which add the flour. Mix lightly, and bake thirty minutes in a quick oven ; pour it all in a dripping-pan, and * when done cut it in small square pieces. Steam Pudding {Good). — Half a cup of sugar; three tablespoonfuls of butter ; two eggs well beaten ; two cups of sweet milk ; flour enough to make a stiff batter ; one teaspoonful of soda; two of cream tartar; one cup of currants, and one of raisins. Boil it two hours; eat it with cold sauce. 484 THE hearthstone; ok, life at home.