The American Frugal Housewife

size of your family. Double the crust over the fruit, tie it up tight in a bag, and boil one hour and a half. CRANBERRY PUDDING. A pint of cranberries stirred into a quart of batter, made like a batter pudding, but very little stiffer, is very nice, eaten with sweet sauce. WHORTLEBERRY PUDDING. Whortleberries are good both in flour and Indian puddings. A pint of milk, with a little salt and a little molasses, stirred quite stiff with Indian meal, and a quart of berries stirred in gradually with a spoon, makes a good-sized pudding. Leave room for it to swell; and let it boil three hours. When you put them into flour, make your pudding just like batter puddings; but considerably thicker, or the berries will sink. Two hours is plenty long enough to boil No pudding should be put in till the water boils. Leave room to swell. PLUM PUDDING. If you wish to make a really nice, soft, custard-like plum pudding, pound six crackers, or dried crusts of light bread, fine, and soak them over night in milk enough to cover them; put them in about three pints of milk, beat up six eggs, put in a little lemon-brandy, a whole nutmeg, and about three quarters of a pound of raisins which have been rubbed in flour. Bake it two hours, or perhaps a little short of that. It is easy to judge from the appearance whether it is done. The surest way of making a light, rich plum pudding, is to spread slices of sweet light bread plentifully with butter; on each side of the slices spread abundantly raisins, or currants, nicely prepared; when they are all heaped up in a dish, cover them with milk, eggs, sugar and spice, well beat up, and prepared just as you do for custards. Let it bake about an hour. One sauce answers for common use for all sorts of puddings. Flour-and-water stirred into boiling water, sweetened to your taste with either molasses or sugar, according to your ideas of economy; a great spoonful of rose-water, if you