The Cookery Blue Book

2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the day before using. Do not put the raisins in until it commences to thicken, and stir occasionally the first two hours after the raisins are in. Before serving the next day, set the tin in boiling hot water long enough before dinner to have it hot. Cold sauce. =Blackberry Pudding.= Take baker's bread and cut away the crusts, butter, and slice rather thick, lay 1 layer of bread and then cover with blackberries and some of the juice (which has been stewed with a little sugar), then more bread and more berries. Over the top throw a glass of wine. Serve with hard sauce. =Rennet Pudding.= Buy a rennet from the butcher (it is the stomach of a very young calf). Wash it thoroughly, and cut it in small pieces. Put it in a quart jar, and fill with sherry wine. When wanted to use, heat a quart of milk to blood-heat, and put it in the dish in which it is to remain. Stir in 1 tablespoon of the wine water, grate a little nutmeg over the top, and put in a cold place. Very good for invalids, and makes a nice dessert, with fresh berries. =Chocolate Pudding.= 1 pint milk, 3 sticks grated chocolate, boil until thick, then set away to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons sugar, beat sugar light with the yolks, and to this add 1 cup cracker flour, 1 teaspoon vanilla, and the whites, last. Put all this in the chocolate, and let boil one and a half hours in a well-buttered form. Serve with whipped cream. =Apricot or Peach Pudding.= Butter a pan thoroughly and dust well with cracker flour, and put a row of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten together with a cup of powdered sugar. Beat in a pan