i 1-2 pints of cream or milk. Serve with some sauce or sugar and butter well beaten.
Cream Pudding.—Two spoonfuls of flour, 1 spoonful of sugar, mix them with a pint of cream and 8 yolks of eggs; boil or steam it in a basin, tie over with a cloth; 3-4 of an hour.
Snow Pudding.—Pour enough cold water on a box of gelatine to cover it, let it remain a few moments, then add a pint of boiling water; when dissolved add juice of one lemon and 4 cups of sugar powdered. Stir till cold, then stir in the beaten whites of six eggs ; stir all for 1 hour. Make a rich custard of yolks of eggs and use a sauce.
Cowslip Pudding.—Two quarts cowslip pips, pound them small with 1-2 lb. Naples biscuit grated and 3 pints cream. Boil them together, then beat up 10 eggs with a little cream and water sweetened to your taste; mix the whole well, butter a dish and pour the ingredients in, with a little fine sugar over all, and bake it.
Pan Cake Pudding.—Take 1 quart of milk, 4 eggs and 2 large spoonfuls flour, with ;ome salt and grated ginger. Beat all up into a smooth batter and put it into a buttered dish. When baked pour over it melted butter.
Egg Pudding.—One quart milk, 8 beaten eggs, 2 teaspoonfuls soda and flour to make a stiff batter. Bake in a quick oven.
Plain Sweet Pudding—(Mrs. Tom. M. Randolph, of Tucka-hoe).— Boil 1 quart of milk, stirring in very slowly as much flour as will make it pretty thick, take it off the fire and stir in 1-2 lb. butter, 1-2 lb. sugar, a small nutmeg grated (beginning at the blossom end), the yolks of "12 and the whites of 6 eggs well whisked. Pour the batter into a pudding dish and bake rather more than 1-2 hour. Serve with sweet sauce flavored to suit the taste.
A Rich Pudding—(Contributed by Mrs. P. W., of San Francisco, Cal.).—Six eggs, 3 spoonfuls of flour, 1 pint of milk, 1 teaspoonful salt; beat the yolks and whites separately; mix the well-beaten yolks with the flour, add the milk and stir till perfectly smooth, then add the whites whisked to a stiff froth and work them in and bake immediately.
Buttermilk Pudding.—Warm 3 quarts of new buttermilk and turn it with 1 quart of buttermilk; drain the curd through a sieve, and when dry pound it in a marble mortar with 1-2 lb loaf sugar, a lemon boiled tender, the crumbs of a roll grated, a nutmeg, also grated, 6 bitter almonds, 1 1-4 cups of butter, warm; a teaspoonful of cream, the yolks of 5 eggs and the whites of 3, a glass of wine and another of brandy. Bake in small cups or basins well-buttered, and, if the bottoms are not burned, use a salamander. Serve hot and with pudding sauce.