Virginia Cookery-book

One pound and a half of fine layer raisins, stoned and cut up ; one pound of golden brown sugar, one pound of grated bread-crumbs, a quarter of a pound of butter, half a cup of cream, and ten eggs. Beat the yolks very light, and mix in the augar ; sprinkle the raisins with a quarter of a teaspoonful of bicarbonate of soda, and flour the raisins well by sifting ; rub the butter and cream together, adding them to the eggs and sugar ; then beat in the crumbs, and add the whites ; beat, and last of all stir in the raisins, and pour the batter into a cloth dipped in hot water and covered with flour. Leave room in tying for the swelling of the pudding. Apple or peach pudding may be made by the above recipe, substituting chopped apples or peaches for raisins. Cake Pudding. Five eggs, five cups of flour, three cups of sugar (white or fair brown), one cup of butter, one cup of sour cream, one teaspoonful of soda. Baked in a quick but steady oven. Sponge-cake Pudding, No. 1 (Nice for Summer). Beat up three eggs very light, leaving out the whites of two ; add to them three table-spoonfuls of fine sifted flour or corn-starch, and two table-spoonfuls of powdered white sugar ; add to them gradually a pint and a half of new milk ; set it over a slow fire, stirring it all the while, to prevent burning ; cut into small squares several slices of sponge-cake, and lay them in the bottom of a glass bowl ; soak them in wine, and pour the custard over hot. Set it away until perfectly cold, and either sprinkle pounded cinnamon or nutmeg over the top, or decorate with whipped syllabub. This dish makes a good Sunday dessert. Sponge-cake Pudding, No. 2. Melt some butter and grease the mould very well over inside with a feather or brush ; have some pounded sugar sifted over it ; shake the mould about till the parts are equally covered with the sugar and look white; stone some raisins and currants, and put them according to fancy in the curvings of the mould ; take some spongecake (stale will do), and, cutting it up small, lightly fill the mould with it, mixing lightly through it currants and raisins rubbed in flour, to prevent their falling. Beat the whites and yolks of four eggs separately, beating with the yolks first four heaping table-spoonfuls of sugar, one to each egg^ then stir in the whites, and, lastly, pour over them three half -pints of cold morning's milk, like a baked custard, which should be enough to fill the mould. Grate lemon-rind in the custard, unless you prefer vanilla ; then take a Dutch oven, holding some cold water, and set the mould in it ; let it reach one-third up the sides of the mould, and as the water begins to boil set it to one side the fire, where it can cook slowly for half an hour, which should be enough to cook it. Turn it out on a deep china dessert-dish, and have ready prepared a quart of boiled custard to pour around the pudding and serve as a sauce. Flavor it with a little bitter-almond, rose-water, or wine. Mould 1 lb. cake-mould. Eggs 4 Sugar : 4 table-spoonfuls. Milk lipts. Sponge-cake 1 qt. broken pieces. Raisins and currants i lb. Lemon Rind of 1. Sauce with Sponge-cake Pudding, No. 2. Milk Iqt. Eggs 4 yolks. Extract of bitter-almonds or rose-water 4 teaspoonful. Sugar 5 oz. Plain Molasses Pudding. Cut nice cold loaf bread into thin slices, which must be well buttered ; eight or ten eggs beaten up, and added to two pints of molasses, must then be poured over until the bread is well saturated with it. Sprinkle through two table-spoonfuls of ground ginger^ and bake for about an hour. Provide milk to drink with it, if possible. Tyler Pudding.