of an hour; or, if boiled, put it into a buttered and floured basin tied over with a cloth ; boil 1 1-2 hour.
Batter Pudding—(Mrs. Price).—Beat 5 eggs thoroughly, then add 5 spoonfuls of flour and beat again till the mixture is smooth, then add a little salt and 2 cups of milk, then stir well again. Butter your dish; put in batter and set the dish in a very hot oven and bake 30 minutes. Serve with sweet sauce while very hot.
Cocoanut Bread Pudding.—Soak 1-2 tumblerful of prepared cocoanut for 1-2 an hour or longer in boiling milk, then add three times as much stale and fine bread crumbs as the cocoanut. Enrich and flavor to suit the taste. For cocoanut half-pound pudding, take
1 cup of sugar, 1-2 cup of milk, 2 cups of flour, 2 cups cocoanut soaked in milk, 2 tablespoonfuls of butter, 2 beaten eggs, 1-2 tea-spoonful of soda, 1 teaspoonful cream tartar.
Cocoanut Pudding—(Macon, Ga.).—One finely grated cocoa-nut, the whites of 6 well-beaten eggs, 4 oz. butter, 1 quart of rich, new milk, the juice of the cocoanut; sugar to taste and flavor with orange peel.
Cocoanut Pudding in Paper Moulds.—Melt together a piece of fresh butter the size of an egg, a tablespoonful of water and a cupful of white powdered sugar, in a porcelain-lined sauce-pan ; boil
2 minutes, set off to cool, then have 1-2 cocoanut grated very fine, mix with it a tablespoonful cut currants, the grated rind and juice of half a lemon, 4 eggs, the yolks and whites beaten separately, the whites to a solid froth, adding the whites last, then fill up the paper moulds and bake immediately. May be served either hot or cold ; or the pudding may be put on a dish and baked ; but it is more dainty to bake in moulds and serve on a plate for each person.
Cocoanut Pudding—(Mrs. Kendall's).—One cocoanut, 3 eggs, 1-4 lb. butter, 1-2 cup sweet milk ; sugar and spice to taste.
Small Almond Pudding.—Pound 8 oz. almonds and a few bitter ones with a spoonful of water, mixed with 4 oz. warmed butter, the yolks of 4 eggs and the whites of 2 eggs, sugar to taste, 2 spoonfuls of cream and 1 of brandy; mix well and bake in little cups buttered. Serve with pudding sauce.
Thum Pudding.—Blanch, peel and chop very fine 2 oz. almonds and some lemon peel; put them in a sauce-pan with a pint of milk and sugar to taste; when this begins to boil, stir in slowly a cupful ground rice, and let it boil 10 minutes, stirring the whole time. Pour in a mould, and when cold turn it out; put 2 oz. white sugar in a pan with a little water; stir in till melted and becomes a light golden brown ; add a pint of milk ; bring this to a boil, then strain it and add the yolks of 4 eggs; put the strained milk and eggs on the fire and stir till it thickens, then pour it round the pudding.