Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

a pan, and pour it in; bake three-quarters of an hour. Eat it with sugar and cream, or molasses sauce. A Boiled Indian Pudding. Boil a quart of milk, and stir in meal to make it a thick batter; put in a tea-spoonful of salt, a tea-cup of suet, a spoonful of sugar; mix; these well together, add two eggs, well beaten. If you have dried peaches, soak them; sprinkle them with dry flour, and put them in, or put in raisins, previously rubbed with wheat flour-beat it well; have your pot boiling, scald the bag, flour it, and put in the pudding,--it will boil in two hours. Eat with sugar and cream, molasses, or any kind of pudding sauce. Boiled Bread Pudding. Take a loaf of stale light bread, tie it in a cloth, boil it an hour, and eat it with sauce. A Bird's Nest Pudding. Pare and core some apples, enough to fill a deep dish, they should be ripe, and such as will cook easily. Make a custard of five eggs, to a quart of milk, and sugar and nutmeg to taste; pour this over, and bake half an hour. Little Puddings in Pans. Beat four eggs very light; make a batter of two tea-cups of flour, three of milk, and one of cream; pour in the eggs, and beat all well together; put in a spoonful of melted butter; grease your shallow pins or cups, and bake from twenty to thirty minutes; eat them with sauce, or sugar, cream and nutmeg. Switzerland Pudding. Make a hatter of five eggs, a quart of milk and flour; pare and core enough good apples to cover the bottom of your pan, fill the holes where the cores came out with sugar, grease the pan, lay them in, and pour the batter over, bake it an hour and a half, and make wine sauce to eat with it. Boiling Puddings. In boiling puddings, you must observe to have plenty of water in the pot; the pudding should be turned frequently, have the water boiling when it goes in, and