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 batter; 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, and 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).

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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 fire, 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

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 with 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 time, 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.