Cottage Pudding

One cupful of milk.

Two eggs.

One table-spoonful of butter.

One cupful of sugar.

Three tea-spoonfuls of baking-powder.

Flour to thicken, about one pint.

Rub the butter and sugar to a cream, and add the egg, well beaten, and then the milk, stirring all well. Sift the baking-powder over the top, and before stirring it in, sift over it a little flour. Stir well, adding enough more flour to make a rather thick batter ; then pour the batter into a buttered dish, and bake thirty minutes. Serve hot with milk sauce. (See page 415.)

Chocolate Custard Pudding

One-half cupful of grated chocolate. One and one-half pint of milk. Three table-spoonfuls of sugar. Two table-spoonfuls of corn-starch. Two eggs.

One-half tea-spoonful of salt. Two tea-spoonfuls of vanilla.

Place the corn-starch in two table-spoonfuls of the milk and dissolve it; place the yolks of the Eggs also in two table-spoonfuls of the milk, and beat them thin with a fork ; then place the two mixtures together. Put the rest of the milk on the fire in a double-boiler, and when it boils, turn in the grated chocolate, stir well, and let it boil five minutes or until the chocolate is perfectly dissolved. Remove the liquid from the fire, and strain it through a fine wire strainer; then return it to the kettle or boiler, and when it boils again, stir into it the mixture of corn-starch and egg. Add the salt and sugar, stir often and let the whole cook six or eight minutes. Turn the pudding into a pudding-dish, and add the vanilla. Beat the whites of the eggs stiff, add one large table-spoonful of sugar, lay the froth on top of the pudding, and brown delicately. The above quantity is enough for six persons. The pudding is eaten cold, without sauce.

Minute Pudding

One quart of milk.

One pint of flour.

One tea-spoonful of salt.

One tea-spoonful of butter.

Two eggs.

Beat the eggs well, and add the flour and enough of the milk to make all smooth. Place the rest of the milk on the fire in a double-boiler, and when scalding hot, stir in the mixture of flour and egg. Cook ten minutes, add the salt and butter, and serve at once with

Nutmeg Sauce

One pint of milk. One-half cupful of sugar. Nutmeg to taste.

Place the sugar and milk together and sift into them sufficient nutmeg to flavor.

Swedish Pudding

This pudding is to be served hot. For five persons allow

Two cupfuls of flour One-half cupful of butter. One-half cupful of sugar. One-half tea-spoonful of salt. Four eggs.

Rub the butter and sugar to a cream, and add the yolks of the eggs, well beaten, then the salt and flour and lastly the beaten whites. Butter five tea-cups, and pour the batter into them, filling the cups but half full. Place the cups in a steamer over a kettle of boiling water, and steam them thirty minutes, by which time the batter will fill the cups. Turn the puddings out upon a hot platter, and pour around them a clear