A Plain Cookery Book for the Working Classes

the sugar, and stew them on the fire till dissolved, stirring them while boiling for a few minutes. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it. This cheap kind of rice pudding may also be eaten with all kinds of fruits, prepared in the same manner as herein directed for apples. No. 47. BROWN AND POLSON PUDDING. Ingredients, six ounces of Brown and Polson's prepared Indian corn, two quarts of milk, two ounces of sugar, a bit of cinnamon or lemon-peel, a pinch of salt, three eggs. Mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till they come to a boil; then add the eggs beat up; mix thoroughly, pour the batter into a pie-dish greased with butter, and bake the pudding for one hour. Brown and Polson's prepared Indian corn is a most excellent and economical article of food, equal to arrow-root, and will prove, on trial, to be both substantial and nutritive, and also easy of digestion to the most delicate stomachs. No. 48. BROWN AND POLSON FRUIT PUDDING. Prepare the pudding batter as indicated in the foregoing Number, and when you have poured one-half of it into the greased pie-dish, strew about two pounds of any kind of fruit upon this, such as gooseberries, currants, plums, cherries, etc., and then pour the remainder of the batter all over the fruit. Bake the pudding an hour and a quarter. Peeled apples or pears may be used for the same purpose. No. 49. BROWN AND POLSON THICK MILK. Ingredients, three ounces of Brown and Polson's prepared Indian corn, one quart of milk, one ounce of sugar, a bit of cinnamon, a pinch of salt. Mix all the above-named ingredients together in a saucepan, and stir them constantly while boiling on the fire for ten minutes. This thick milk is most excellent for children's breakfast or supper, and would be found both cheaper and better for their health than a sloppy mess of tea. No. 50. POTATO PUDDING. Ingredients, three pounds of