The Pattern cook-book

One-half cupful of molasses. One-half cupful of sweet milk. One-quarter cupful of melted butter. One-quarter cupful of wine or brandy. One half pound of raisins or currants. One-half tea-spoonful of soda. One-half tea-spoonful of cinnamon. One-half tea-spoonful of cloves. One-quarter tea-spoonful of nutmeg. One-quarter tea-spoonful of salt. Flour to thicken. Warm the milk, dissolve the soda in it, and add the molasses. Mix the dry ingredients together, add them to the milk and molasses, and thicken with flour until a rather stiff batter is formed. If wine is not convenient or desirable, the juice of two lemons may be used. Pour the pudding into a well floured bag, boil three hours, and serve wdth the following WINE SAUCE. One cupful of sugar. One-half cupful of butter. One egg. One-half pint of boiling water. One-eighth pint of wine or lemon-juice. Rub the butter and sugar to a cream, add the egg, well beaten, and stir in, a spoonful at a tune, the boiling water. Set the bowl containing the sauce in a sauce-panful of boiling water, and let it stand on the fire for five minutes; then remove, add the wine and a dusting of nutmeg or cinnamon, and serve. BOILED BREAD PUDDING. Two cupfuls of bread-crumbs. • One cupful of molasses. One cupful of raisins. One cupful of milk. Two e^gs, • W Butter or suet the size of an egg. One tea-spoonful of soda. One tea-spoonful of cinnamon. One tea-spoonful of cloves. One tea-spoonful of allspice. One-half tea-spoonful of nutmeg. One-half tea-spoonful of salt. Soak the bread-crumbs in the milk for fifteen minutes ; then mash them fine, add the molasses, warmed, and the soda, dissolved in a table-spoonful of cold water. Next put in the spice, salt, seeded raisins, butter (if suet is used, chop it very fine before adding it), and lastly the beaten eggs. Boil in a bag or a mould for two hours, and serve with hard sauce. FROZEN DISHES. "A dainty dish to set before a king." ' Mother Goose. During the summer months desserts should be as hght and coolhig as possible, and nothing is more wholesome and thoroughly satisfactory for the purpose than the many frozen dainties, such as ice-creams, ices, frozen fruits, etc. After the housewife has accustomed herself to the preparation of ice-creams and ices, the work will seem quite as simple as that involved in the productions of any other dessert ; besides, the cost is not so great as is generally supposed, and the packing and freezing are by no means the intricate processes many cooks think them. The simplest kind of ice-cream is made of cream, sugar and flavoring. Almost any kind of fruit may be made very sweet and frozen with water, or the juice of tlie fruit may be combined with water and sugar and then frozen. The more acid the fruit, the smaller the quantity of it required, as will be observed by a comparison of lemon and orange sherbet, the juice of ten oranges being used to produce the same quantity of sherbet that five lemons will make. TO FREEZE ICE-CREAMS, ICES, ETC.