Suet Pudding

The following recipe makes a pudding large enough for ten persons ; one-half will usually be sufficient for one dessert. The portion left over will be equally good when warmed again. It should be steamed for warming over.

One cupful of chopped suet.

One cupful of raisins.

One cupful of molasses.

One cupful of milk (preferably sour).

Three cupfuls of sifted flour.

One tea-spoonful of soda.

One tea-spoonful of cinnamon.

One tea-spoonful of cloves.

One tea-spoonful of salt.

One-half a nutmeg (grated).

Chop the suet fine, and add to it the spice and salt. Warm the molasses, add to it the soda, and when the latter is dissolved, turn the molasses over the dry mixture, stir quickly, and put in the milk. Add the flour slowly as it may not all be needed ; for flour varies so much that it is always difficult to apportion it in any recipe. The pudding should not be too thick ; when the track of the mixing spoon, when turned quickly round in the batter, disappears slowly, the batter is generally thick enough. Butter a tin basin or a pudding-mold, pour the pudding in. set the whole in a steamer, over a kettle of boiling water, and steam for three hours. Serve with the following

Snow Sauce

One small cupful of sugar.

One large table-spoonful of butter.

One egg.

Three table-spoonfuls of hot water.

Rub the butter and sugar to a cream, add the yolk of the egg, and stir well. Set the bowl containing the sauce over the mouth of the tea-kettle, or stand it in a basin of hot water; add one table-spoonful of the hot water, stir well, add another portion of the hot water, and finally the third table-spoonful, allowing about a minute to elapse between these additions. If the sugar is not by this time entirely dissolved, leave the bowl in the steam of the kettle or in the basin until the sauce is like a golden syrup. Then remove it from the fire, and pour it into the sauce boat. Beat the white of the egg stiff, lay it on top of the sauce, and serve. The white should be stirred in after the sauce is placed upon the table. This recipe is infallible.

Lemon Pudding

This pudding is eaten cold, without sauce. For a family of six allow

One cupful of sugar.

Two eggs.

Two table-spoonfuls of corn-starch.

One pint of milk.

One table-spoonful of butter.

Two lemons (juice of both, and rind of one).

Wet the corn-starch in a little of the milk, place the rest of the milk on the fire in a milk boiler, and when it boils, add the corn-starch. After this has boiled five minutes, add the butter, remove the corn-starch from the -fire, and set it away to cool.. Beat the yolks of the eggs light, stir in the sugar, mix very thoroughly, and add the lemon-juice and the grated rind. Beat this mixture to a stiff cream, and gradually stir it into the corn-starch, which should be quite cool by this time. Stir well, and when perfectly well mixed, pour the pudding into a buttered pudding-dish, and bake slowly for half an hour. Beat the whites of the eggs stiff, add to them one table-spoonful of sugar, spread them on top of the pudding, and brown nicely.