The new practical housekeeping

To make the small round cakes, bake in small-sized, round charlotte-russe mold, filled only half full, as they rise very much ; bake these in hot oven, try as any .other cake, then prepare a syrup as follows ; Boit half pound sugar in pint water, add to this a third of a pint orange and lemon juice, half and half, half pint apricot or peach pulp and boil ail together a few moments; pour this half an inch deep in a dish, and stand the cake . or cakes in it, it should take up all the syrup, some may also be sprinkled over it Pte-plant Pudding. — Peel, wash and slice four dozen stalks, cut in pieces an inch long, and stew until soft with sugar to sweeten. Mash through sieve, add rind of one fresh lemon, grated ; little nutmeg, two tablespoons butter, yolks of six eggs and whites of two, mix all together, line dish with puff paste, fill with the mixture and bake half an hour and serve with Cold Cream Sauce. Or prepare pie-plant as above and add a pint of rich cream ; dissolve half an ource of gelatine in a little milk, stir it through the pie-plant and pour into a wet mold. Set in ice several hours before it is wanted and serve with cream. The pie-plant and gelatine must be mixed while hot. Or cut up pie-plant as above, then make as Brown Betty by allowing pound sugar to each poi pie-plant. English Plum Pudding. — When making this popular dessert it is well to prepare the fruit the night before, as much time is required for cooking, should be made at least two , or th days before wanted, and is all the bel for being kepta month or two, put away in air-tight jar. as directed for Fruit Cake, page 57. When to be lerved it has only to be thoroughly reheatea by steaming — do not boil again, aa the fruit absorbs the moisture and the whole becomes insipid. For preparing the &oit see directions on page 58. All the dry in- gredients should be well mixed together, then moistened with the egg, which must be well beaten, and other ingredients added. Some still adhere to the old way of shaping the dough into a round ball and boiling in a floured cloth, as directed in preface ; others boil in a buttered mold or bowl with a floured cloth tied over, but the better way is to steam in buttered mold or pan. Boil or steam from three to six hours, according to richness and size of pudding. It is a good ^lan to divide the pudding mixture in half and cook at the same time, using one half and putting th^ other half away for future use. When steaming do not remove cover, and when neces* sary to add more water follow directions in preface. When done place in oven for a few moments ; then put away as directed, resteaming when wanted. To serve, turn out on platter and garnish with hoUy leaves and berries as illustrated, senaing on with it any sauce liked. An English way of serving is to break pieces of the pudding into inch bits — do not cut it — before reheating and turn the sauce over before sending to table, serving in individual saucers. This makes it much more delicious, but spoils the appearance of the dish. To serve a pudding from which a part has been cut, divide it in two pieces, four inches long and an inch wide, place in buttered mold, pour a boiled custard over, steam an hour or two^ turn out on platter and send to table with a Boiled Custard round it.