The Pattern cook-book

One-eighth tea-spoonful of nutmeg. Heat the milk in a double-boiler, and when boiling, add the farina, and boil half an hour. Just before removing it from the fire, put in the butter, stir it well, and when it has melted, turn the mixture into a pudding-dish. When cooled, add the sugar and vanilla, the grated rind of the lemon, the juice and the nutmeg. Separate the yolks and whites of the eggs, beat them thoroughly, and add first the yolks, stirring them well into the pudding, and then the beaten whites, stirring them in only enough to mix them well. Bake the pudding half an hour in a quick oven. Serve with the wine sauce of the preceding recipe or with the following. WINE SAUCE, NO. 2. One cupful of butter. Two cupfuls of powdered sugar. Eight table-spoonfuls of sherry wine. A grating of nutmeg. Beat the butter until creamy, and gradually add the sugar, stirring all the time ; when all the sugar has been used, add the wine by spoonfuls, still stirring. Beat the mixture until it becomes a smooth, light froth, set the bowl in a basin of hot water, and stir for two minutes. Fill the sauce-boat with boiling water to heat it, and when the sauce has cooked sufficiently, empty the boat, pour in the sauce, grate a bit of nutmeg on the top, and serve hot. GRAHAM PUDDING. One cupful of Graham flour. One cupful of wheat flour. One cupful of molasses. One cupful of sweet milk. One egg. One tea-spoonful of soda. One cupful of raisins. Warm the molasses, add the soda to it, and stir in the two kinds of flour well sifted together ; then gradually add the milk, then the egg well beaten, and lastly the stoned raisins. Place the mixture in a buttered basin or in a pudding-mould, set it in a steamer over a kettle of hot water, and steam two hours. Serve with the following EGG SAUCE. One cupful of powdered sugar. One-half cupful of butter. Two eggs. Flavoring. Beat the butter to a cream, gradually add the sugar, beating well, and lastly stir in the beaten eggs, and any desired flavoring. STRAWBERRY PUFF PUDDING. This pudding is to be served hot. For six persons allow One pint of flour. Two tea-spoonfuls of baking-powder. One tea-spoonful of salt. One quart of strawberries. Sweet milk. Sugar. Stir the powder into the flour, and add milk, stirring all the time until a rather thick batter is formed. Have ready six well greased tea-cups, the hulled strawberries and a cupful of sugar. Put a spoonful of the batter in a cup, then a thick layer of berries, next two tea-spoonfuls of sugar upon the berries and finally another thin layer of the batter. Repeat this until all the batter has been used when the cups should not be more than twothirds full. Set them in a steamer over a kettle of boiling water, and steam half an hour. There should be no delay in serving as soon as, done, for the puffs fall verv quickly. Serve with a STRAWBERRY SAUCE. Two eggs. One-half cupful of butter. One cupful of boiling milk. One cupful of strawberries. One cupful of sugar.