Batter Pudding (No. 2.)

1 quart milk.

10 tablespoonfuls flour.

7 eggs.

1 teaspoonful salt.

1/2 " soda, dissolved in hot water.

Wet the flour gradually with the milk to a very smooth paste; next add the beaten yolks, then the salt and soda, lastly the whites, whipped to a stiff froth. Bake in a buttered dish for an hour, and serve at once. Eat hot, with sauce.

If you boil it, leave plenty of room to swell in the bag, and boil two hours.

Cottage Pudding+

1 cup of sugar.

1 tablespoonful of butter.

2 eggs.

1 cup sweet milk.

3 cups flour, or enough to make a tolerably stiff batter. 1/2 teaspoonful of soda.

1 " cream-tartar, sifted with the flour.

1 " salt.

Rub the butter and sugar together, beat in the yolks, then the milk and soda, the salt, and the beaten whites, alternately with the flour. Bake in a buttered mould ; turn out upon a dish ; cut in slices, and eat with liquid sauce.

This is a simple but very nice pudding.

German Puffs+

3 cups flour. 3 " milk. 3 eggs - whites and yolks beaten separately and very light. 3 teaspoonfuls melted butter. 1 saltspoonful salt.

Pour in nine well-buttered cups of same size as that used for measuring, and bake to a fine brown. Eat as soon as done, with sauce.

Cup Puddings

4 eggs.

The weight of the eggs in sugar and in flour. Half their weight in butter. 2 tablespoonfuls milk. 1/4 teaspoonful soda, dissolved in hot water.

Bub the sugar and butter together; beat the yolks light, and add then the milk and soda; lastly the flour and beaten whites alternately. Fill six small cups, well buttered, and bake twenty minutes, or until a nice brown. Eat warm.

Lemon Pudding+

1 cup of sugar. 4 eggs.

2 tablespoonfuls corn-starch.

2 lemons - juice of both and rind of one.

1 pint milk.

1 tablespoonful butter.

Heat the milk to boiling, and stir in the corn-starch, wet with a few spoonfuls of cold water. Boil five minutes, stirring constantly. While hot, mix in the butter, and set it away to cool. Beat the yolks light, and add the sugar, mixing very thoroughly before putting in the lemon juice and grated rind. Beat this to a stiff cream, and add gradually to the corn-starch milk, when the latter is cold. Stir all smooth, put in a buttered dish, and bake. Eat cold.

Lemon Meringue Pudding (very nice.)

1 quart milk.

2 cups bread-crumbs. 4 eggs.

1/2 cup butter.

1 cup white sugar.

1 large lemon - juice and half the rind, grated.

Soak the bread in the milk ; add the beaten yolks, with the butter and sugar rubbed to a cream, also the lemon. Bake in a buttered dish until firm and slightly brown. Draw to the door of the oven and cover with a meringue of the whites whipped to a froth with three tablespoonfuls of powdered sugar, and a little lemon-juice. Brown very slightly; sift powdered sugar over it, and eat cold. You may make an orange pudding in the same way.