3 pints of apples.

Pare and core the apples and cut them into eighths. Mix the flour, salt, baking powder, and half a tablespoonful of sugar together, and rub through a sieve. Warm a little of the milk, and dissolve the butter in it. Add the remainder of the milk to this, and pour upon the flour. Stir into a smooth ball, and, putting it on a board that has been well sprinkled with flour, roll very thin. Line a buttered melon mould with it, having the sheet of dough large enough to hang over the sides of the mould. Now fill the mould with the apples and sprinkle the sugar over them. Bring the edges of the paste together and put the cover on the mould. Steam for two hours and a half. At serving time turn out on a flat dish, and serve with wine or nutmeg sauce.

This makes rather a large pudding for three people, if the first part of the dinner has been substantial. If one prefer, half the quantity may be made.

Quick Steamed Apple Pudding.

Put the apples, water, sugar, and nutmeg into a broad porcelain or granite-ware saucepan, and set on the fire. When the apples begin to boil, set back where they will cook gently. Now mix the flour, salt, and baking powder together and rub through a sieve. Rub the butter into this dry mixture and then wet with the milk, stirring rapidly into a soft dough. Sprinkle the bread board with flour, and roll the dough into a round piece about the size of the top of the saucepan. Lay this on the apples; then put on the cover, and continue the gentle cooking for thirty minutes. Now lift the crust to a plate for a moment, and turn the apple into a pudding dish. Place the crust over it, and serve with nutmeg sauce or creamy sauce.

Baked Apple Dumplings.

Make the paste the same as directed for delicate paste. (See Pastry, page 253.) Pare and core the apples. Cut the paste in five equal parts, and roll one piece at a time until large enough to cover the apple. Place an apple in the centre and fill the hole with sugar. Grate a little nutmeg over it. Now draw the paste over the fruit, pressing the edges together, and place in a baking pan, the rough side down. Bake in a moderately hot oven for half an hour. Serve with a hot liquid sauce.

Steamed Apple Dumplings.

Make these the same as baked dumplings, using, however, only half as much shortening; and steam for forty-five minutes.

Apple Tapioca Pudding.

Wash the tapioca and let it soak over night in the water. In the morning put the tapioca and water in the double-boiler and cook for one hour. Now stir into the cooked tapioca the salt, sugar, lemon, and apples. Pour the mixture into a pudding dish, and bake in a moderate oven for an hour and a quarter. Let it stand in a warm place for an hour before it is served. Powdered sugar and cream should be served with it.

Apple and Indian Pudding.

Have the milk boiling, and pour it gradually upon the meal, stirring all the while. Turn into the double-boiler, and cook for an hour, stirring often. Now add the molasses, butter, salt, and nutmeg, and beat well. Stir in the apples, turn into a buttered pudding dish, and cook in a slow oven for two hours and a half. The apples may be sour or sweet, but sweet are the better. Serve with cream or with hard sauce.

Make this the same as apple tapioca, but use fresh, canned, or evaporated peaches. If the last named be used, soak them over night in water enough to cover them, and in the morning simmer them for ten or twenty minutes.

Sponge Apple Pudding.

Have the apples pared and sliced. Beat the egg until light; then add the sugar, and beat five minutes longer. Now add the milk, and finally the flour, with which should be mixed the baking powder. Beat the batter, and pour it into a well buttered pudding dish that will hold about a quart. Cover with the apples, and bake in a moderately hot oven for about forty minutes. Serve with a hot liquid sauce.

Prune Pudding.

Soak the gelatine in half a pint of cold water. Wash the prunes thoroughly, and put them in a stewpan with a pint and a half of water. Cook them slowly for two hours. Take the prunes from the liquid, and remove the stones. Measure the liquid, and if there be more than half a pint, boil it rapidly until reduced to that amount. If, however, there be less than half a pint, add enough water to make the full measure. Return the liquid and prunes to the fire. Color with a few drops of cochineal. Add the lemon juice, soaked gelatine, and sugar. Stir the mixture until the gelatine is dissolved; then turn it into a mould, and set away to harden. Serve this pudding with either whipped cream or soft custard.

If the flavor of wine be liked, the water in which the prunes were cooked may be reduced to a gill, and a gill of wine be added to the mixture.

Prune Tapioca Pudding.

Wash the tapioca and soak it over night in the three cupfuls of cold water. In the morning put the tapioca and water in the double-boiler and cook for one hour. Before putting the tapioca on to cook, wash the prunes, and, putting them in a saucepan with cold water enough to cover them, place on the fire. Let them simmer gently until they absorb all the water; then turn out on a plate to cool, and remove the stones.

When the tapioca has been cooking for an hour, stir all the seasonings into it. Spread a layer of the tapioca in a small pudding dish; then sprinkle with prunes, next with another layer of tapioca, and finally with the remainder of the prunes. Cover with the tapioca and bake in a moderate oven for one hour. Take the pudding from the oven and let it partially cool; then serve with sugar and cream, or with soft custard.

Raspberry Tapioca Pudding.

After measuring the tapioca, turn it out on the moulding board and crush it as fine as possible with the rolling pin. Now wash it, and soak it in the cold water for three hours or longer,—better over night, if there be time. Put the soaked tapioca in a double-boiler and cook it until it is perfectly clear. If it has been soaked over night it will cook in half an hour, but if soaked for only three hours it will require cooking for an hour and a half. When the tapioca is clear, add the sugar, salt, and lemon; then take the dish from the fire and stir in the raspberries. Rinse a bowl with cold water and pour the pudding into it. Set away to cool. At serving time turn out the pudding on a flat dish and surround it with whipped cream; or it may be served with plain cream.

Little Fruit Puddings.

Put the flour, sugar, salt, and baking powder together. Mix well, and rub through the sieve. Rub the butter into these ingredients. Pour the milk on this mixture, and beat well. Have six little earthen cups well buttered. Put a tablespoonful of the batter in each cup, and draw it to the sides of the cups, making a well in the batter. Put three tablespoonfuls of stewed and sweetened fruit in these wells, and cover with half a tablespoonful of the batter. Bake the puddings in a moderately hot oven for half an hour. Turn out on a warm dish and serve with a hot sauce.

Blueberry Pudding.

Beat the butter to a cream, and add the sugar gradually, beating well. Now add the egg, well beaten, and beat vigorously for three minutes. Grate in the nutmeg. Dissolve the soda in the teaspoonful of cold water; add the sour milk to this, and stir all into the butter and sugar mixture. Now stir in the flour, and lastly add the berries, stirring lightly. Turn into a well buttered mould and steam for two hours. Serve with a hot sauce. Foaming sauce is particularly good with this pudding.

Blueberry Pudding, No. 2.

Cut the bread in thin, slices and spread the butter on it. Line a pudding dish with the bread, and sprinkle thickly with berries. Put in another layer of bread, then the remainder of the berries, and finish with bread. Beat the eggs, sugar, salt, and nutmeg together, and add the milk to them. Pour this custard over the bread and berries and put away in a cool place for two or three hours. Steam for one hour and a quarter, and serve with hot sauce.

The pudding may be covered with a plate and baked in a slow oven for forty-five minutes, if it be inconvenient to steam it.

Berry Pudding.

Beat the butter and sugar together. Add the egg, well beaten, then the milk, and finally the flour and baking powder, mixed together. Beat well, and then stir the berries in lightly. Turn into a buttered pudding dish, and bake in a moderately hot oven for forty-five minutes. Serve with a hot sauce.

This pudding may be steamed. It will require two hours’ time for that mode of cooking.

Blackberry Pudding.

Make this in the same manner as the first blueberry pudding, substituting blackberries for the blueberries.

Steamed Black Pudding.

Cut the bread in thin slices and butter them. Simmer the berries, sugar, water, and nutmeg together for ten minutes. Butter a mould or a large bowl and spread a layer of the buttered bread in it. Cover this with berries and juice; then put in another layer of bread. Continue this until all the materials are used, having the last layer one of fruit. Let the pudding stand for two hours, and then steam for one hour and half. At the end of that time turn into a pudding dish and serve with a hot sauce.

Baker’s bread is the best for this dish.

Rhubarb Pudding.

Have the butter soft. Cut the bread in thin slices, and spread the butter on it; then dip it in cold water. Have the rhubarb peeled and cut in thin slices before measuring. Put a layer of bread in a pudding dish, then a layer of rhubarb. Sprinkle half the sugar over this; then put in another layer of bread, rhubarb, and sugar. Finish with a layer of bread. Cover the dish and steam for one hour; then take the dish from the steamer, remove the cover, and bake the pudding until it turns a delicate brown,—about twenty minutes. Serve with a hot sauce.

Jam Pudding.

Use the same materials as are given in the first rule for blueberry pudding; omitting, of course, the berries, and stirring into the butter, sugar, and egg mixture one gill of any kind of jam.

Steamed Batter Pudding.

Have a covered mould well buttered. Beat the eggs till light, and add the milk and salt to them. Pour half this mixture on the flour, and beat well. When the batter is smooth, beat in the remainder of the liquid mixture and pour the batter into the mould. Cover closely and steam for one hour. Serve with a hot sauce. This pudding should be turned out of the mould very carefully, and served on a hot dish.

Quiver Pudding.

Beat together the eggs, sugar, salt, and nutmeg. Use a spoon and beat very thoroughly. Butter a quart mould. Cut the bread in thin slices and put a layer in the mould. Sprinkle some of the raisins over this, then put in another layer of bread. Continue until all the bread and fruit have been used. Pour the custard on this, one spoonful at a time. Cover, and stand in a cool place for three or four hours. Steam for one hour, and turn out on a warm dish. Serve with either vanilla, creamy, or golden sauce.

Plum Pudding.

Pour the milk on the cracker crumbs and spice. Add the butter, and set away to cool. Beat together the yolks of the eggs and the sugar. Add this and the fruit to the cooled mixture. Beat the whites of the eggs to a stiff froth and stir them into the pudding. Turn the batter into a well buttered mould; then cover closely and steam for five hours. Serve with a hot sauce.

This rule may be doubled, making two small puddings, one of which can be kept in a cool place for a couple of weeks. Steam it at least an hour when it is warmed up.

Chester Pudding.

Put into a large bowl the suet, molasses, spice, lemon, and raisins, and beat together for one minute. Dissolve the soda in the milk, and add the milk to the ingredients in the bowl. Beat well, and then add the flour. Beat for three minutes, and turn into a buttered pudding dish. Steam for five hours, and serve hot with wine sauce or any rich sauce.

Beat the butter to a cream, and beat into it the molasses, spice, and salt. Dissolve the soda in the milk. Beat the egg till light, and beat it into the butter and molasses. Now add the milk and soda. Add the flour next, and finally the fruit, beating the mixture well. Turn into a buttered mould and steam for three hours. Serve with a hot liquid sauce.

Turkish Pudding.

This is made the same as Wayne pudding, substituting prunes, dates, and figs for the currants and raisins. These fruits must be washed, and cut into small pieces. Use half a pint of the mixed fruit.

Graham Pudding.

Sift the graham into a bowl. Dissolve the soda in one tablespoonful of the milk. Add to this the remainder of the milk, and the molasses and salt. Stir well, and pour upon the graham. Beat the butter vigorously for five minutes; then stir in the raisins. Turn the mixture into a buttered mould, which should then be covered and placed in the steamer. Cook for four hours. Serve with golden or creamy sauce.

Mix the suet, molasses, and salt together. Dissolve the soda in a tablespoonful of cold water. Add to the sour milk, and stir into the other ingredients. Now add the meal, and beat well. Pour the batter into a well buttered mould, and steam for four hours. Serve with molasses sauce.

Steamed Indian Berry Pudding.

When blueberries and blackberries are in season add half a pint of either kind of berries to the batter for steamed Indian pudding, and steam and serve as directed above.

Steamed Indian and Apple Pudding.

Make the batter as directed for steamed Indian pudding, and add to it a cupful and a half of pared and sliced apples. Steam and serve the same as the plain Indian pudding.

Baked Indian Pudding.

Boil one pint of the milk, and pour gradually upon the meal, stirring all the time. Turn the mixture into the double-boiler and cook for half an hour, stirring frequently. At the end of that time take from the fire and add the molasses, butter, salt, and the quart of cold milk. Add the milk gradually, beating well. Pour the mixture into an earthen pudding dish that will just hold it, and bake in a very slow oven for four hours. When it has been cooking for one hour, set the dish in a pan of hot water and cover with an earthen plate. This would not be essential in a large pudding, but a small one dries up in the long cooking unless these precautions be taken. The pudding will be spoiled if the oven be hot enough to make it bubble.

Mock Indian Pudding.

Wash the rice and mix it with the other ingredients; using, however, only half the butter. Turn into an earthen dish and bake slowly for two hours. At the end of the first hour add the second half tablespoonful of butter, and stir well. Serve with cream.

Bread Pudding.

Break the bread into small bits and measure it lightly. Let it soak in the milk, in a cool place, for two or three hours; then mash it with a spoon. Beat the sugar, salt, and egg together, and stir into the bread and milk. Pour into a small pudding dish and place the dish in a larger tin dish in which there is warm water enough to come within one inch of the top of the pudding dish. Place in a moderate oven and bake for about thirty-five minutes. Serve with vanilla or creamy sauce.

Cake Pudding.

Put any kind of stale cake on a plate and in the steamer, and steam for half an hour. Serve with a hot liquid sauce.

Beat the egg till light; add the sugar, and beat for five minutes; then add the water, salt, and flavor, and finally the flour, with which the baking powder should be mixed. Turn into a well buttered pudding dish and bake in a moderate oven for about twenty-five minutes.

Serve with a hot liquid sauce.

The lemon juice may be omitted.

Cottage Pudding.

Beat the butter to a cream; then beat the sugar into it. Next add the unbeaten egg and beat vigorously for three or four minutes. Add the salt and milk, and then the flour, with which should be mixed the baking powder. Beat for a few seconds, and, turning the batter into a small, well buttered pudding dish, bake for about twenty-five minutes in a moderate oven. Serve with a hot liquid sauce.

The measure of flour is for pastry flour.

If the new-process flour be used, measure a very scant half-pint.

Lemon Pudding.

Mix the corn starch with three tablespoonfuls of water. Put the remainder of the water in a saucepan and set on to boil. Stir the mixed corn starch into this and cook for five minutes. Take from the fire and add the salt and the lemon; reserving half a teaspoonful, however. Beat the butter to a cream, and gradually beat into it the granulated sugar, then the yolk of the egg, and finally the milk. Stir this mixture into the cooked ingredients, and, pouring all into a pudding dish that will hold about a pint, bake in a moderate oven for twenty minutes. Let it cool for ten minutes.

Beat the white of the egg to a stiff dry froth, and beat into it the tablespoonful of powdered sugar, and the reserved half teaspoonful of lemon juice. Spread this meringue on the pudding and bake for fifteen minutes with the oven door open. Serve this pudding very cold.

Cream Pudding.

Reserve half a gill of milk and put the remainder on the fire, in the double-boiler. Mix the flour and salt to a smooth paste, with the cold milk. Add to this mixture the eggs, well beaten, and stir into the boiling milk. Cook for eight minutes, stirring three times. Turn the hot mixture into the pudding dish and spread the sugar over it. Wet the sugar with the wine or fruit juice, and set away to cool. The sugar and fruit juice make the sauce.

Reserve half a gill of milk and put the remainder on the fire, in the double-boiler. Mix the cold milk with the corn starch and salt. Beat the egg well and add to the corn starch mixture. Stir this into the boiling milk, and beat well. Put the shaved chocolate, sugar, and boiling water in a small frying-pan and set over a hot fire. Stir until the mixture is smooth and glossy; then beat this into the pudding, and cook for two minutes longer. Take from the fire and add the vanilla. Dip a mould in cold water and turn the pudding into it. Set away to cool. At serving time turn out on a flat dish and surround with whipped cream; or serve with plain cream and sugar. A soft custard, flavored with vanilla, makes a good sauce for this pudding.

Chocolate Pudding, No. 2.

Reserve one gill of the milk and put the remainder on the fire, in the double-boiler. Beat the yolks of the eggs well, and add to them the sugar and salt. Mix the milk with the corn starch and add this to the sugar and yolks of eggs. Shave the chocolate and put it in a pan with two tablespoonfuls of sugar and one of boiling water. Stir over a hot fire until smooth and glossy, and stir this mixture into the hot milk. Now add the corn starch mixture and stir well. Cook for eight minutes, stirring often. Add half the vanilla, and turn into a pudding dish. Let it stand in a cool place for ten minutes.

Beat the whites of the eggs to a stiff dry froth, and then gradually beat into them the powdered sugar and the remainder of the vanilla. Cover the pudding with this meringue and place in the oven. Cook for twelve minutes with the oven door open. Serve cold.

Caramel Pudding.

Soak the gelatine in one gill of cold water for two hours. Put the sugar and the other gill of water in a small saucepan and set on the fire. Boil until the mixture becomes a thick syrup. Now add the gelatine and vanilla, and heat again to boiling point.

Beat the whites of the eggs to a stiff, dry froth. Pour the hot syrup slowly on the eggs, beating briskly all the time. Turn the mixture into a mould, and set away to cool. When firm, turn out on a flat dish, and serve with a custard sauce.

Custard Sauce.

Make this sauce as directed for soft custard. (See Sweets, page 289.) Serve it cold.

Corn Starch Pudding.

Reserve one gill of milk and put the remainder on the fire, in the double-boiler. Mix the milk with the corn starch and salt, and stir into the milk when it boils. Beat well, and cook for ten minutes, stirring often; then turn into a pudding dish, and let it stand for ten minutes. Serve with sugar and cream, or with an egg or fruit sauce.

Custard Pudding.

Break the eggs into a bowl and add the sugar and salt. Beat well with a spoon,—never with an egg beater, as they must not be light. Add the milk to them and turn into a small pudding dish. Place the dish in a pan of warm water and set in a very moderate oven. Bake the pudding until firm in the centre. It should take not less than half an hour; better longer, as the slower the custard cooks the smoother and richer it will be. The oven must not be hot enough to have the water boil. Test the custard by running a knife down the centre. If it comes out clean the custard is done; but if a milky substance clings to it, cook the pudding a little longer. The flavor may be cinnamon, lemon, or anything else one chooses.

Cocoanut Pudding.

Soak the cake in the milk for one hour. Beat the whites of the eggs to a stiff froth, and beat into them the sugar and yolks of eggs. Stir this mixture into the cake and milk. Add the salt, lemon rind, and cocoanut. Turn the mixture into a buttered pudding dish, and bake slowly for about thirty-five minutes. Serve cold.

Tapioca Pudding.

Wash the tapioca and let it soak over night in one pint of cold water. In the morning pour off the water and add the milk. Cook for one hour in the double-boiler. Stir in the salt, and cook for half an hour longer. Serve with sugar and cream, or with preserved fruit.

The hot pudding may be turned into a mould which has been dipped in cold water. Let it stand in a cool place for several hours; then turn out on a flat dish, and pour preserved fruit around it.

Oatmeal Pudding.

Put the water and raisins in a stewpan; cover, and simmer for half an hour. At the end of that time stir in the salt and oatmeal. Boil rapidly for one minute; then set the stewpan back where the contents will only simmer for one hour. Rinse a mould or bowl in cold water and turn the pudding into it. Set away to cool. Serve with sugar and cream.

Boiled Rice Pudding.

Wash the rice in three waters, rubbing it well between the hands. Put it on the fire in one pint of cold water, and let it cook for ten minutes. Drain off the water and add the salt and milk; then cook in the double-boiler for two hours. Do not stir it while it is cooking. Serve hot with sugar and cream.

If raisins be liked mix a gill of them with the rice when the milk is added.

Rice Balls.

Cook the rice the same as for boiled rice pudding. Wet small custard cups or after-dinner coffee cups in cold water and fill them with the hot pudding. Let them stand where they will keep warm until serving time; then turn them out on a flat dish and put a bit of bright jelly on top of each ball. Serve with soft custard.

The rice ball must be hot and the custard cold.

Cold Rice Pudding.

Wash the rice and soak it in cold water for an hour. Pour off this water and put the rice on the fire in a pint of cold water. When this boils, drain off the water and add a pint of milk. Cook in the double-boiler for an hour. Mix the corn starch with a gill of cold milk and add to the rice mixture. Let this cook ten minutes longer; then add the sugar, salt, the remainder of the cold milk, and the flavor, which may be the grated yellow rind of an orange or lemon, a slight grating of nutmeg, or a teaspoonful of vanilla or lemon extract. If cinnamon be liked, a piece about four inches long may be cooked with the rice and milk, and be removed when the sugar and salt are added. Stir the mixture well, and turn into a pudding dish. Bake in a moderate oven for half an hour, and put away to cool. This pudding does not require a sauce.

Wash the rice, and mix it with the suet, sugar, raisins, and salt. Add one pint of the milk; then place in a very moderate oven and cook for half an hour. At the end of that time stir in the second pint of milk, and continue cooking slowly for two hours. Serve hot.

Baked Rice Pudding.

Wash the rice and put it in a pudding dish with the sugar, salt, cinnamon, raisins, and a pint of the milk. Bake in a slow oven for one hour, stirring it twice in that time. Add the second pint of milk and cook an hour and a half longer. Serve hot. This pudding does not require a sauce.

Hot Farina Pudding.

Put the milk in the double-boiler. Measure the farina into a cup. When the milk boils, add the salt, and, with a tablespoon, stir the milk rapidly. When it is well in motion begin to sprinkle in the farina, stirring all the while. Beat the mixture well, and cook for thirty minutes. Serve with sugar and cream.

Cold Farina Pudding.

Put the milk in the double-boiler and set on the fire. When it boils, stir rapidly until all parts are in motion. Continue the stirring, and sprinkle in the farina. Now add the salt, and cook for forty minutes; then beat in the sugar and flavor. Dip a mould in cold water and turn the hot mixture into it. Set away to cool. Serve with sugar and cream, or any kind of preserved fruit.

Farina Fruit Pudding.

Make the pudding the same as for cold farina, omitting the sugar and flavor. When it is cooked, add to it one gill of preserved jelly or marmalade. Turn into the mould and set away to cool. Serve with plain or whipped cream and sugar, or with soft custard.

Rose Pudding.

Soak the gelatine in the cold water for two hours; then pour the boiling water on it, keeping it in the same bowl in which it has been soaked. Add the sugar, and stir until the sugar and gelatine are dissolved. Now put in the wine and lemon juice. Strain the liquid into a large bowl and let it stand until cold; then place the bowl in a pan and surround it with water and ice. As soon as the liquid begins to thicken, beat it with a beater or a whisk until it is light and spongy. It will then be of a rose-pink color. Rinse a mould in cold water and pour the pudding into it. Set in a cold place for an hour or more. At serving time dip the mould in tepid water, to loosen the pudding. Wipe the outside of the mould and see to it that the pudding comes away from the sides. Turn out on a flat dish and serve with a custard sauce in a separate dish; or, this pudding may be served with whipped cream heaped around it; in which case the custard is, of course, omitted.

Uncolored gelatine may be used, if more convenient, and the pudding be colored with liquid cochineal.

Snow Pudding.

Soak the gelatine in the cold water for two hours. Pour upon this the boiling water, and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water to cool; ice water is the best. Stir frequently; and when it begins to congeal, add the unbeaten whites of the eggs, and beat constantly until the mixture becomes a thick, white sponge that will just pour. Immediately pour it into a mould that has been dipped in cold water, and set away to become firm.

At serving time dip the mould in tepid water and turn the pudding out on a flat dish. Pour the sauce around it, or serve in a separate dish. Make the sauce by the rule for custard sauce for snow blancmange.

Snow Pudding, No. 2.

Put the sugar, lemon juice, and boiling water in a small saucepan,—not tin,—and set on the fire. Mix the cold water with the corn starch and stir into the boiling liquid. Put the saucepan in another pan of boiling water, and, after covering, cook the mixture for ten minutes. Beat the whites of the eggs to a stiff, dry froth, and stir them into the cooked corn starch. Wet a mould in cold water and turn the mixture into it. Set away to cool. Serve with a custard sauce made the same as for snow blancmange.

Orange Snow Pudding.

Make this pudding the same as snow pudding No. 1, and serve with the same kind of sauce.

Snow Blancmange.

Reserve one gill of the milk, and, putting the remainder in the double-boiler, set it on the fire. Mix the cold milk with the corn-starch. When the milk boils, stir in the corn starch and cold milk. Add the sugar and salt, and beat well. Replace the cover of the boiler and cook the pudding for ten minutes.

Beat the whites of the eggs to a stiff dry froth. Add the flavor and the whites of the eggs to the pudding, stirring gently, but mixing well. Dip a mould in cold water and turn the pudding into it. Set away to cool. Serve with custard sauce or with sugar and cream.

Custard Sauce.

Beat the eggs, sugar, and salt together. Add the milk, and, putting the sauce in the double-boiler, set it on the fire. Stir all the time until the custard thickens. It will take about five minutes if the water in the lower boiler was boiling when the upper boiler with its contents was put on the fire. Cool, and add the flavor.

PUDDING SAUCES.

Wine Sauce.

Beat the butter to a cream and gradually beat into it the powdered sugar. When this mixture becomes light and frothy, beat in the wine, a tablespoonful at a time. When all the wine has been beaten in, place the bowl in a pan of boiling water. Add the hot milk slowly, beating all the time. Take the bowl from the hot water immediately, and the sauce will be ready to use.

Foaming Sauce.

Beat the butter to a cream. Gradually beat into it the powdered sugar. Now add the well beaten white of the egg, and beat for two minutes longer. Add the wine, a spoonful at a time, and continue beating until the mixture is perfectly smooth. Place the bowl in a pan of boiling water and stir for three minutes. Serve in a hot bowl.

Creamy Sauce.

Beat the butter to a cream, and gradually beat in the powdered sugar. Now beat in the wine, a little at a time. Next add the milk, half a spoonful at a time, beating until perfectly smooth. Place the bowl in a pan of boiling water, and stir the sauce for about two minutes.

Half a teaspoonful of vanilla may be substituted for the wine.

Fruit Sauce.

Beat the white of the egg to a stiff dry froth, and gradually beat into it the jelly or fruit.

Egg Sauce.

Beat the white of the egg to a stiff dry froth, and gradually beat into it the powdered sugar. Now add the yolk of the egg, the flavor, and the milk. Serve at once.

Vinegar Sauce.

Mix the flour and sugar together, and pour the boiling water upon the mixture. Add the salt, butter, nutmeg, and vinegar, and simmer for ten minutes.

Molasses Sauce.

Mix the flour and sugar together. Pour the boiling water upon it. Add the molasses, and place on the range. Simmer for ten minutes; then add the other ingredients, boil up once and serve.

Clear Sauce.

Put the water and sugar in a small saucepan and set on the fire. Simmer for twelve minutes, and add any flavor you wish. If wine, three tablespoonfuls.

Clear Lemon Sauce.

Put into a saucepan one gill of sugar, a gill and a half of water, a thin slice of the yellow rind of lemon, and a slight grating of nutmeg. Cook gently for ten minutes; then add two tablespoonfuls of lemon juice, and serve.

Cinnamon Sauce.

Mix the sugar and flour together and pour the boiling water upon the mixture, stirring all the while. Add the cinnamon, and place the saucepan on the fire. Simmer for ten minutes; then add the other ingredients and cook for two minutes longer. Strain and serve.

Nutmeg Sauce.

Mix the flour, sugar, and nutmeg together, and pour the boiling water on them. Place on the fire, and stir until the mixture begins to boil. Simmer for ten minutes; then add the salt and butter. Boil up once and serve. Any flavor may be substituted for the nutmeg.

This is one of the simplest and most useful pudding sauces made.

Italian Sauce.

Boil the sugar, water, nutmeg, and the rind of lemon for fifteen minutes. When this mixture has been boiling for ten minutes, begin to beat the whites of the eggs to a stiff dry froth. Add the butter and lemon juice to the boiling syrup; then, when all boils up, pour the syrup in a thin stream on the whites of the egg, beating constantly. Beat for two minutes and the sauce will be ready to serve. It is particularly good for any kind of moist, steamed, or baked pudding.

Golden Sauce.

Beat the butter to a cream. Gradually beat into it the powdered sugar. Next add the yolk of the egg, and beat well. Beat the white of the egg to a stiff froth and stir into the sauce. Add the flavor. Place the bowl in a pan of boiling water and cook for four minutes, stirring all the time.

Three tablespoonfuls of wine may be substituted for the vanilla.

Beat the white of the egg to a stiff, dry froth; then gradually beat into it the powdered sugar and corn starch. Next add the yolk of the egg and beat well. Pour upon this the cupful of boiling milk, and place on the fire. Stir until it boils, then add the butter and vanilla, and serve. Any other flavor may be substituted for the vanilla.