The Pattern cook-book

Rub the butter and sugar to a cream, add the eggs, well beaten, and stir in the berries. Set the bowl containing the sauce in a basin of hot water, gradually add the hot milk, cook two minutes, and send to table. Other berries may be used as the strawberries are in this case. PUDDING OF STALE CAKE. Chocolate layer-cake is the best variety to use in this way, but any other kind will do. Make a soft custard of Two eggs (yolks). One pint of milk. One-half tea-spoonful of salt. Two table-spoonfuls of sugar. Beat the yolks with a little of the cold milk ; heat the rest of the milk, and when it boils, add the yolks, cook two minutes, add the salt and sugar, and remove from the fire. Break the cake into pieces, — which for this quantity of custard should measure not more than a pint. Place the cake in a pudding-dish, pour over it the custard, and bake twenty minutes. Beat the whites of the eggs stiff, add one table-spoonful of sugar, spread the egg over the top, and brown delicately in the oven. Serve cold. QUEEN OF PUDDINGS. This may be eaten hot or cold. The following quantities will answer for eight persons. Two cupfuls of bread-crumbs. One quart of milk. Four eggs. One table-spoonful of butter. One lemon (rind and juice). One-half tea-spoonful of salt. One-half cupful of jelly. One cupful of sugar. Soak the crumbs in the milk for half an hour. Beat the yolks and sugar together until light, add them to the crumbs and milk, stir well, and put in the lemon. Pour the whole into a pudding-dish, and bake half an hour. Whip the whites of the eggs stiff, and add to them three table-spoonfuls of sugar ; when the pudding is done, place on top of it a layer of the egg, then a layer of jelly and lastly the rest of the egg, and brown to a delicate color. If a sauce is preferred, the simple cream sauce will be most suitable. APPLE ROLY-POLY. One pint of flour. One tea-spoonful of baking-powder. ,, One tea-spoonful of salt, •milk. One table-spoonful of lard or butter. One tea-cupful of sugar. Two tea-spoonfuls of cinnamon. Apples. Sift the flour, baking-powder and salt well together, rub the lard into them, and when all is thoroughly mixed, add sufficient sweet milk to make a soft dough. Turn the dough out upon the moulding-board, mould it smooth, sifting flour under it to prevent its sticking to the board, and roll it into a sheet a-quarter of an inch thick. Spread this thickly with sliced apples, and sift over them the sugar and cinnamon. Roll the dough up the same as jelly cake, press the overlapping parts of dough well to the body of the pudding and also press the ends well to prevent the escape of the juices. Place the pudding on a plate, set the plate in a steamer over a kettle of hot water, and steam an hour and a-half. Serve with wine sauce, No. I. BAKED APPLE PUDDING. The dough for this is made the same as the preceding. Slice enough apples to nearly fill the pudding-dish, seasoning them with sugar and cinnamon. After the dough is smoothed on the board roll it just the size of the top of the dish, lay it on top of the apples, and bake one hour. Serve with cream sauce, or with wine sauce. No. 2. bird's-nest pudding. This dessert is to be eaten hot. To make enough for seven persons take Six medium-sized apples. One cupful of sugar.