Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

as their young stomachs digest very rapidly, they crave food oftener than grown persons. Pastry being easier to have at any time than any thing else, it is given to them; and from habit in youth arises the liking when grown up. The stomach, being accustomed to it from infancy, may digest it better, but it is always at the expense of the whole system; the stomach must work hard, too hard in digesting it; whence come dyspepsia, weakness, and finally consumption, or debility, or any other sickness of the same kind. The cut below represents a pudding (any kind), made in a mould, scalloped, and hollow in the middle; any kind of mould may be used for puddings. [Illustration] _Bread-Pudding._--Soak half a ten-cent loaf in milk for about an hour, and squeeze it with the hands; place the bread in a bowl and mix well with it a gill of milk, three tablespoonfuls of sugar, one ounce of citron, cut rather fine, four ounces of raisins, four ounces of melted butter, four yolks of eggs. Then beat the four whites of the eggs to a stiff froth and mix them with the rest. Grease a mould well with butter, dust it with bread-crumbs, turn the mixture into it, and bake. The mould must not be more than about two-thirds full. About 400 degrees Fahr. is the proper heat for a bread-pudding. It takes about forty minutes to bake. Serve with a sauce for pudding, hot or cold, according to taste. _Cabinet Pudding._--A cabinet pudding is made in any kind of a mould and of any size, with sponge-cake or lady's fingers. Butter a mould well; if the butter is too firm, warm it so as to grease the mould better. Slice some citron and cut it in lozenges or of any other shape, according to fancy, and place tastefully on the bottom of the mould; place some raisins all around also. It is not necessary to cover the bottom with them, but have some here and there, imitating flowers, stars, etc. Then put over them a layer of sponge-cake,