Chapter 3

1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder, whites of 20 eggs, and flavoring.

=White Cake.=

1/2 cup butter, 1/2 of milk, 1 of sugar, 2 of flour, 1 teaspoon yeast powder, whites of 2 eggs, almond flavoring.

=Snow Cake--No. 1.=

Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1 teaspoon cream tartar.

=Snow Cake--No. 2.=

1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cups flour, vanilla flavoring. After being well mixed, stir in the whites of 4 eggs, and beat vigorously.

=Rose Cake.=

1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5 eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the oven.

=Feather Cake.=

1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 1/2 cup milk, 2 teaspoons baking powder.

=Delicious Cake.=

2 cups sifted sugar, 3/4 of butter, 5 eggs, beaten separately, 1/2 cup of milk, 1 teaspoon baking powder in 2-1/2 cups sifted flour, 2 tablespoons brandy.

=Gold Cake.=

Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cup milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda.

=Silver Cake.=

Whites of 5 eggs, 1-1/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1 of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beat butter and sugar to a cream; beat whites to a stiff froth and add. Sift cream tartar with flour and dissolve soda in milk. Stir in a little flour before adding milk.

=Marble Cake.=

Whites of 6 eggs, 1-1/2 cups sugar, 3/4 cup butter, 1/3 cup milk and 1-3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor with lemon.

DARK PART.--Yolks of 6 eggs, 1-1/2 cups brown sugar, 3/4 cup butter, 1-3/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon each allspice, cinnamon and cloves. Mix lightly together, or bake in layers, as you please.

=Cold Water Cake.=

2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2 teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To be eaten with butter, hot.

=White Mountain Cake.=

1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add currants.

=Federal Cake.=

1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2 wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins.

=Lincoln Cake.=

2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor to taste.

=Harrison Cake.=

1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1 nutmeg, 1 teaspoon soda. Fruit to suit.

=Victoria Cake.=

1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1 teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1 wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2 pound citron.

=Pound Cake.=

1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, 1/2 teaspoon soda.

=Sponge Pound Cake.=

1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2 for icing, 1-1/2 cups flour, 1-1/2 teaspoons baking powder. Flavoring.

=Aunt Sharlie's Sponge Cake.=

1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated peel of lemon, 1/2 pound dried flour sifted in at the last.

=Sponge Cake to Roll.=

4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2 teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and cream tartar together; then add eggs, and stir together ten minutes; add water, soda and flavoring, and bake in biscuit-pan. To make jelly roll, lay on bread-board, spread with jelly and roll.

=Sponge Cake--No. 1.=

2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder, salt and flavoring.

=Sponge Cake--No. 2.=

1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5 tablespoons water. Rub sugar and yolks together until very light and creamy. Add water and 1/2 of the flour. After sifting baking powder and flour twice, add remaining flour with beaten whites, and a pinch of salt. Stir gently.

=1, 2, 3, 4 Cake.=

1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub the butter and sugar until very light and creamy; then add 2 eggs and beat well; add 2 more and beat again; then sift in flour after having sifted it with the baking powder. Stir in milk with the flour, and add flavoring.

=Molasses Plum Cake.=

Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4 cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon each of cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins.

=Dark Cake.=

1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1 teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep a long time.

=Plain Spice Cake.=

1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cups flour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1 of allspice, and 1 cup of currants or raisins can be added, if desired.

=Fruit Cake--No. 1.=

1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1 of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup molasses, 1 teaspoon cloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 of lemon, wine-glass of brandy and 1 of sherry.

=Fruit Cake--No. 2.=

1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2 of citron, 1-1/2 cups molasses, wine-glass of brandy, 1 of wine, 1/2 teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices as desired.

=Snow Tea Cakes.=

3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons yeast powder. Bake in muffin-rings.

=Coffee Cake.=

2-1/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2 of cinnamon, 1 of cloves, 1 of allspice, 1 grated nutmeg, 4 pieces candied lemon or citron, 1 teaspoon soda. Steam two hours and bake one-half hour.

=Hermits.=

2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda (dissolved in milk), a teaspoon each of cinnamon, cloves and allspice, 1 cup chopped raisins and currants, mixed, and as much cut citron as desired. Mix with sufficient flour to roll. Roll very thin, cut as cookies, and bake in a moderate oven. Excellent, and will keep a long time.

=Fruit Cookies.=

1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup chopped raisins, all kinds of spice, 2 tablespoons pickled peach juice, flour enough to roll out.

=Boston Cookies.=

1 cup butter, 1-1/2 powdered sugar, 2 eggs, 4 teaspoons milk, 4 cups flour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff enough to roll thin.

=Scotch Cookies.=

Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2 cups of flour, and add as much more flour as necessary to make stiff enough to roll. Roll thin, cut out and bake quickly.

=Molasses Cookies.=

In 1 pint of New Orleans molasses melt a full cup of butter with a cup of brown sugar. Stir in 1 tablespoon ginger, 1/2 teaspoon saleratus, dissolved in a little hot water, and flour enough to roll out. Take small pieces at a time to roll out.

=Rich Cookies.=

Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 2-1/2 cups flour. Put a little of the flour in a deep dish, then add some egg, some butter and some sugar; then more flour, more egg and more sugar and butter until the entire amount of ingredients have been used. Roll thin, flour pans well and put in the cookies, which have been cut into forms and feathered with whites of egg, sugar and grated almonds. Not too quick an oven.

=Hearts and Rounds.=

1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 even teaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon.

=Crullers.=

4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 small teaspoon soda in milk.

=Doughnuts.=

4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoons yeast powder, a little salt. Season to taste, cinnamon and mace.

=Gingerbread.=

1-1/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoon soda, 1 teaspoon ginger, 2 eggs, well beaten, 2-1/2 cups flour.

=Sugar Gingerbread.=

1 cup butter, 2 of sugar, 1/2 cup milk, 1 teaspoon saleratus, 1 egg, 1 tablespoon ginger. Flour enough to roll very thin.

=Molasses Gingerbread.=

1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, 3/4 cup melted butter or nice drippings, 1/3 cup milk, 1 egg, 2 teaspoons ginger. Flour to stir, but not thick.

=Soft Gingerbread--No. 1.=

3-1/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2 teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter, 1 of milk, and 2 eggs, well beaten.

=Soft Gingerbread--No. 2.=

1-1/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1 teaspoon soda and 1/2 cup flour. Add ginger and a little salt.

=Bread Cake.=

3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit and citron, 1 teaspoon soda. Raising or not, as you wish.

=Pork Cake.=

1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with the pork. Heaping cup brown sugar, 1 of molasses, spice to taste, 1-1/2 cups raisins, 2 of currants, 1/4 pound citron, 2 eggs, flour to make a batter stiffer than ordinary cake, 2 teaspoons yeast powder, and bake in buttered tins.

=Lemon Honey for Cake.=

Juice and grated rind of 1 lemon, small cup sugar, 1/3 of water, 2 well-beaten eggs, small piece of butter. Let boil till it thickens.

=Quick Icing.=

White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar and flavoring, and stir very thoroughly.

PIES.

=Puff Paste.=

Equal quantities of butter and flour by weight, the butter to be washed. The yolk of 1 egg. Divide butter in three or four parts and chill; chop one portion into the flour, mix with ice water, and roll in the remainder. Roll and fold several times. If it grows sticky, chill till it hardens.

=Mock Mince Pie--No. 1.=

2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of chopped raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace, 1 of nutmeg. This quantity makes two pies. Bake forty minutes.

=Mock Mince Pie--No. 2.=

1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1 of molasses, 1 of water, 1/2 of butter, 1 of currants. Spice to taste.

=Mince Meat.=

2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 of currants, 3/4 of citron cut fine, 2-1/2 of brown sugar, 3 tablespoons cinnamon, 1 of mace, 1 of cloves, 1 of allspice, 1 of salt, 2 of nutmeg, 1 pint of sherry, 1 of brandy, 1 of cider, 1 bowl of currant jelly.

=Lemon Tarts.=

1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Line your patty pans with pastry, then put in the lemon mixture and bake. This will make about six tarts. This same idea may be used, and in place of lemon put any kind of jam (about a tablespoonful), and when cold add whipped cream to the top.

=Rich Lemon Pie.=

The pie crust should be made and baked first. The filling consists of juice and rind of 2 lemons, 6 eggs, 1/2 pound of sugar, 1/4 pound butter, small glass of brandy, nutmeg. Cream, butter and sugar together; add brandy, nutmeg, lemon, and then eggs. Take the whites of 2 more eggs, beat very light and put on top. This will make one large pie.

=A Plain Orange or Lemon Pie.=

The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1 of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a stiff froth, and mix into them 3 tablespoons sugar, which you put on pie after baking, and return to oven for a delicate browning.

CREAMS.

=Pineapple Cream.=

1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes, then pour 2 cups boiling water on it. Put this with the pineapple and boil with the juice of 2 lemons. Have ready the whites of 2 eggs beaten stiff, and pour gradually in the boiling mixture. Serve with whipped cream when cool. This should be made the day before using.

=Duchess Cream.=

1/2 pint tapioca soaked over night in 1/2 pint of cold water; in the morning drain, and cover with boiling water and cook till clear, stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve cold with cream.

=Russian Cream.=

1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and gelatine are put together hot on stove, and just as it is taken off, the whites are stirred in. Add flavoring and mold it.

=Spanish Cream.=

3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil. Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a boil again. Beat the whites to a stiff froth and stir in after removing from the fire. Flavor with vanilla. Pour in a mold to cool, and serve with cream.

=Lemon Cream.=

1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and sugar, add juice and rind of lemon, and water. Let simmer till it thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and stir into the custard while warm.

=Banana Cream.=

Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1 quart of the mixture allow 1/4 pound of sugar. Beat all together till the cream is light. Some consider it an improvement to add a few drops of vanilla, or the juice of canned pineapple.

=Coffee Bavarian Cream.=

1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs. Soak the gelatine until perfectly soft, have the coffee boiling hot, and turn over the gelatine and sugar. Strain and set away until partly stiff. Beat the eggs to a stiff froth, and mix with the whipped cream; add to the gelatine, mixing thoroughly. Mold and serve with whipped cream.

=Bavarian Cream with Peaches.=

Cut 18 fine peaches, or a sufficient number of canned ones, into small pieces, and boil with 1/2 pound of sugar. When reduced to a marmalade press through a coarse sieve, then add 1/2 package dissolved gelatine, and a tumbler of cream. Stir this well to make it smooth, and when about set, add 1 pint of whipped cream, and pour into a mold. It makes a still prettier dish to serve half or quarter of peaches, half frozen, around the cream.

=Charlotte Russe.=

1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill of hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of powdered sugar. Flavor with vanilla or little almond. Mix together the cream, eggs, sugar and flavoring, and beat in the gelatine and milk when quite cold. Line a mold with slices of sponge cake or lady fingers, and fill with the mixture. Set upon the ice to cool.

=Champagne Jelly.=

1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pint sherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinnamon. Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime, and boil five minutes. Add 1 pint champagne and strain twice.

=Coffee Jelly.=

1/2 box gelatine soaked in cold coffee. When well dissolved, pour in a pint of boiling coffee, sweeten to taste, and set aside to cool. When quite cold and almost jellied, beat up till it becomes a light foam. Pour into mold and place on ice. Serve with whipped cream.

PUDDINGS.

=Burlington Pudding.=

Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 large tablespoons of butter; also 6 eggs, the whites and yolks beaten separately. Flavor with vanilla or lemon, and bake one-half hour in pan of hot water. Serve with wine sauce.

=Fig Pudding.=

2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1 of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four hours.

=Pancake with Fruit.=

Take 4 eggs, a cup of cream or rich milk, and flour enough to make a thin batter. Add a little fine sugar and nutmeg. Butter the griddle and turn the batter on. Let it spread as large as a common dinner plate. When done on one side, turn it, as a pancake. Have some nice preserves, and spread over quickly. Roll the cake up, place on a flat dish, sift on a little powdered sugar and cinnamon, a little butter, if you wish, and serve hot. Be careful and not make the batter too thin.

=Strawberry Custard.=

1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let the milk boil, then add eggs and sugar, and let cool. Crush and strain 1 pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beaten stiff. Place the custard in glasses, about half full, then fill glasses with strawberry juice and the whites of eggs, beaten together.

=Orange Float.=

1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar. When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes, stirring constantly. When cold, pour this over four or five oranges, which have been sliced. Beat the whites of 3 eggs to a stiff froth, sweeten and flavor, and place large spoonfuls over the top of the float.

=Kiss Pudding.=

1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar, a little salt. Put part of milk, salt and sugar on to boil. Dissolve corn starch in remainder of milk, stir into milk, and while boiling, add the yolks. Flavor with vanilla.

FROSTING.--Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread on pudding, and put in oven to brown. Save a little frosting to moisten top; then put grated cocoanut to give appearance of snow.

=Batter Pudding.=

1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of flour, mixed with a little cold milk, beat 4 eggs (yolks and whites separately), and, when the batter is cold, stir in first yolks, then whites, and bake three quarters of an hour.

SAUCE.--1 cup sugar, 1/2 of butter, beaten to a cream, put over tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.

=Suet Pudding--No. 1.=

1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk, 1/2 teaspoon soda, and 1 of salt. Stir quite thick with flour, and boil in a bag three hours. Serve with wine sauce.

=Suet Pudding--No. 2.=

1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or brandy, and spice to taste. To be eaten with sauce.

=Suet Pudding--No. 3.=

2 cups chopped bread, 1/2 cup chopped suet, 1/2 cup molasses, 1 egg, 1 cup chopped raisins, 1 of milk, with 1/2 teaspoon soda dissolved in it, 1/2 teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boil two hours in a pudding-boiler. To be eaten with hot or hard sauce.

=Poor Man's Pudding.=

1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1 teaspoon saleratus. Steam four hours. Serve with rich sauce.

=Poor Man's Rice Pudding.=

1 quart of milk, 1 tablespoon rice, 1 of sugar, 1/2 saltspoon of salt. Bake slowly, stirring once or twice.

=Indian Pudding.=

1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with a little salt and a piece of butter. Butter dish and bake. Before baking, add 1 cup cold milk.

=Cracker Pudding.=

3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the sugar, eggs and spice. Pour into a buttered dish. Bake one-half hour, and serve with either hard or liquid sauce.

=Lemon Bread Pudding.=

1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup butter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak the bread in the milk, then add the beaten yolks with the butter and sugar, rubbed to a cream; also the lemon. Bake in a buttered dish until firm and slightly browned. Beat the whites to a stiff froth, with 3 tablespoons of powdered sugar, and flavor with lemon. Spread over the pudding when baked, and brown slightly; then sift sugar over it. Eat cold. Orange pudding may be made in the same way.

=Delmonico Pudding.=

1 quart milk, piece of butter size of a walnut, 3 tablespoons corn starch dissolved in a little milk, yolks of 4 eggs, 6 tablespoons white sugar. Boil all together. When done, place in a dish, and set in the oven while beating the whites of eggs, to which add 3 tablespoons powdered sugar. Flavor with vanilla. Spread the beaten whites of eggs over the pudding, and return to oven, to slightly brown.

=English Plum Pudding--No. 1.=

1/2 pound of seeded raisins, same of currants, well washed and dried, grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6 well-beaten eggs. Chop the suet very fine, after removing the skin, and put it, together with the flour and bread crumbs, into a large bowl; then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs until very light, and add to the contents in the bowl and mix well together. Stir in 1 pint of old English ale. Flour the raisins and currants and add to the compound. Butter a tin pudding-mold, put in the pudding, taking care to well secure the cover. Have ready a kettle of boiling water. Place the mold in it, and keep boiling constantly five hours.

SAUCE FOR THE PUDDING.--Beat the yolks of 2 eggs, with 1 cup of sugar and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon of corn starch, blended with a little cold milk. Add gradually to the beaten batter and eggs. Put all on the fire, and stir constantly until it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with the pudding. A hard sauce used in connection with the hot one is a great improvement.

=English Plum Pudding--No. 2.=

1 small loaf of bread, crumbed, 1/2 pound of raisins, the same of currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a little salt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night. Beat 12 eggs, very light, and stir them in the mixture. Take enough milk to slightly moisten the whole. Add a little salt and nutmeg and 3/4 glass of brandy. Boil five hours. Set on fire with brandy to serve, and have a rich sauce.

=Plain Plum Pudding.=

6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep pudding-dish, in a moderate oven, three or four hours, stirring several times the first hour, to keep the raisins from settling. Serve with hard sauce.

=Snow Pudding.=

1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quart boiling water. Stir till it is all dissolved. Add 4 cups white sugar and the juice of 4 lemons. Strain and set away till cold; then add the beaten whites, beating the whole thing half an hour, or until it is very white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard to eat with it.

=Tapioca Cream.=

Soak 4 tablespoons of tapioca over night in water enough to cover it, scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir this in with the tapioca, and the whole mixture thus formed into the milk. Let it cook about twenty minutes. Remove from fire, and stir in the whites of the eggs, having beaten them to a stiff froth. Add flavoring, and serve cold. This pudding should be cooked in a vessel set in hot water.

=Baked Apple Dumpling.=