Curate Pudding. (Hot.)

Three eggs.

Two tea-spoonfuls of vanilla. One cupful of flour. Two-thirds cupful of butter. Two-thirds cupful of sugar.

Warm the butter, and beat it to a cream; then gradually add the flour and sugar, and beat well until the whole is perfectly smooth. Beat the eggs very light, and add them and the vanilla, stirring all well. Butter small cups or tins, fill them a little more than half full of the mixture, and bake in a brisk oven for about half an hour. When done, turn the puddings out upon the serving-dish, and pour around them the following sauce.

Wine Sauce, No. I

One and one-half table-spoonful of butter.

One table-spoonful of flour.

One-half tea-spoonful of salt.

Two table-spoonfuls of sherry wine.

Hot water.

Pour boiling water into a small earthenware bowl, let it stand one minute, pour it out, and place the butter in the hot bowl; this will warm the butter sufficiently. Beat the butter until soft, add the flour, and beat again until a smooth, creamy paste is formed. Gradually add boiling water, stirring all the time, until the whole is the thickness of rich cream. Pour the mixture into a stew-pan, stir well, and cook three minutes, adding a little more water if the sauce is too thick. When done, add the salt, sugar and wine, and serve. Taste the sauce before serving, and add more sugar, wine or butter if not sufficiently well seasoned.

Farina Pudding

One quart of milk.

Three eggs.

One lemon (half the juice and all the rind).

One cupful of sugar.

Four table-spoonfuls of farina.

One table-spoonful of butter.

One tea-spoonful of salt.

One tea-spoonful of vanilla.

One-eighth tea-spoonful of nutmeg.

Heat the milk in a double-boiler, and when boiling, add the farina, and boil half an hour. Just before removing it from the fire, put in the butter, stir it well, and when it has melted, turn the mixture into a pudding-dish. When cooled, add the sugar and vanilla, the grated rind of the lemon, the juice and the nutmeg. Separate the yolks and whites of the eggs, beat them thoroughly, and add first the yolks, stirring them well into the pudding, and then the beaten whites, stirring them in only enough 28 to mix them well. Bake the pudding half an hour in a quick oven. Serve with the wine sauce of the preceding recipe or with the following.

Wine Sauce, No. 2

One cupful of butter. Two cupfuls of powdered sugar. Eight table-spoonfuls of sherry wine. A grating of nutmeg.

Beat the butter until creamy, and gradually add the sugar, stirring all the time ; when all the sugar has been used, add the wine by spoonfuls, still stirring. Beat the mixture until it becomes a smooth, light froth, set the bowl in a basin of hot water, and stir for two minutes. Fill the sauce-boat with boiling water to heat it, and when the sauce has cooked sufficiently, empty the boat, pour in the sauce, grate a bit of nutmeg on the top, and serve hot.