The Pattern cook-book

should then be put on securely. If a bowl is used, butter it well, and tie a flannel cloth tightly over the top. The cloth should be wrung out of hot water, so the flour will adhere to it thickly. But whatever utensil is used in which to boil a pudding, it should only be two-thirds full when the pudding is first put in ; this is to allow for the increase in size caused by the boiling. A pudding bag should be made with felled seams at the sides and bottom, the better to exclude the water. When about to use it, wring the bag out of hot water, turn it inside out, and dust it very thickly with flour on both sides. Turn it back again, put in the pudding, and tie the top of the bag securely. The water in the kettle must be boiling when the pudding is put into it and should not cease boiling for one instant until the pudding is done. The bag, mould or bowl should be turned several times under the water to prevent it sticking to the kettle. The bag should be entirely covered with water, but if a mould is used, the water need not reach quite to its top. When the proper time of boiling is finished, remove the mould or bag from the water, plunge it instantly into cold water, and then turn it out without losing a second. This prevents sticking, and causes the mould to make a clearer impression upon the pudding. Boiled puddings must always be served immediately, or they will soon grow heavy. Many of the puddings that are baked can be more successfully boiled, but twice as much time is required for boiling as for baking. BOILED INDIAN PUDDING. One pint of molasses. One pint of milk. One pound of suet. Four eggs. One tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. One tea-spoonful of salt. Indian meal. Warm the milk, and add the molasses, stirring well together ; then beat the eggs vigorously, and stir them thoroughly into the liquid. Chop the suet fine, and add it and the rest of the ingredients together, with sufficient meal to make a rather thick baiter; boil for three hours, and serve with wine sauce. CHRISTMAS PLUM PUDDING. One pint of seeded raisins. One-half pint of currants. One-quarter pint of citron, cut small. One pint of apples (peeled and chopped). One pint of flour. One-half a nutmeg (grated). One-half pint of sugar. One pint of chopped suet. One pint of sweet milk. • One and a-quarter pint of bread-crumbs. Four eggs. One tea-spoonful of salt. Place the dry ingredients together ; then add the eggs, well beaten, and the rest of the recipe. When mixed, the batter should be quite thick ; if not satisfactory in this respect, add more flour. Boil for four hours, ajid serve with brandy or wine sauce. SIMPLE CURRANT PUDDING. One pint of milk. One-half pint of currants (dried). Three table-spoonfuls of flour. One-quarter cupful of butter. Four eggs (yolks). Mix the flour with a little of the milk until perfectly smooth, add the rest of the milk, and if the paste seems at all lumpy, strain it through a. sieve; then place the liquid on the fire in a double boiler, and let it simmer until rather thick, stirring often. Add the butter, remove from the tire, and when cooled, stir in the beaten yolks of the eggs and the dried currants. Put the pudding in a bag, and boil two hours. Serve with wine sauce. WEBSTER PUDDING.