The Cookery Blue Book

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