The Cookery Blue Book

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.= 1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder, enough cold water to make a stiff dough. Roll-out pastry. Cut with biscuit-cutter twice as many pieces as you have apples. Peel and core the apples. Put one round of pastry on one end of the apple. Fill the core-hole with sugar, cinnamon and a piece of butter. Put another round of pastry on so that the edges meet. Bake slowly three-quarters of an hour. This will make nine or ten dumplings. =Apple Pudding.=