THE BEAL HOME-.-KEEPER

cloves, cinnamon, allspice and mace, one level teaspoon baking soda, one-half
cup molasses, one-half cup granulated sugar, one and one-half cup sweet milk, —
one cup sifted flour, to make a very stiff batter. Grate the bread crumbs from a
stale loaf, or use stale pieces dried in the oven until crisp and rolled fine. Put
the salt with the suet, also the spices, then add the other ingredients, the soda
last, dissolved in the milk. Pour the pudding into a well-greased mould or a three-
quart pail, cover closely. Set this pail into a larger kettle half filled with boiling
water; cover this closely also and boil three or four hours, adding boiling water
as it boils away. I often use three small tins, putting one-third the mixture into
each, thus preparing three desserts at once, each amply sufficient for a half dozen
persons. The pudding keeps like a fruit cake, and may be warmed by setting
the pail into hot water a half hour before dinner. Serve warm, with hard sauce
or the following creamy sauce: Mix thoroughly while dry one-half cup each of
flour and granulated sugar. Add three cups boiling water and boil. Whip with
a Dover egg-beater one egg and butter the size of one-half egg. Pour the boiling
sauce over this and continue beating for a moment longer. Flavor to taste, and
pour over the hot pudding and serve at once.

English Plum Pudding

Mix well together one pound of smoothly mashed potatoes, one-half pound
of carrots boiled very tender and grated, one pound of flour or bread crumbs,
one pound of currants and one of raisins, three-fourths pound of sugar, eight ounces
of suet, one grated nutmeg, one-fourth teaspoon of salt and three or four eggs.
Put into buttered moulds and steam for four hours.

Farina Pudding

_ Two cups of milk, four tablespoons of farina, three tablespoons of sugar, three —
eggs, grated rind of half a lemon. Put the milk and lemon into a double boiler; —
when it reaches the boiling point stir in the farina and cook for five minutes; then
remove from the fire and pour slowly on the yolks and sugar which have been beaten
together until light, stirring all the time. Let it become cool but not stiff; when
ready to bake it, fold in lightly the whites of the eggs beaten to a stiff froth. Turn
it into a pudding dish and place in a pan of hot water and bake in a moderately
hot oven for twenty-five minutes. Serve with cream or a meringue sauce.

Foamy Pudding

One pint boiling water, two tablespoons cornstarch, juice of three lemons,
and grated rind of one, one tablespoon sugar and pinch of salt; let cool three min-
utes and add beaten whites of three eggs. Cream for above pudding: Heat large
cup of milk, add yolks of three eggs, one tablespoon sugar beaten until creamy.
Season to taste. Cool on ice.

Fig Pudding

One pound figs, one cup bread crumbs, one cup sugar, piece of butter the size
of an egg, two eggs, one cup milk. Chop figs fine and mix with butter and by
degrees add the rest. Butter baking dish, then pour in pudding and steam two

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