386 DUMPLINGS AND PUDDINGS.
Mix together a pint of grated bread crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a little salt and a small tablespoonful of flour, adding the grated rind of a lemon. Moisten it all with the whites and yolks of two eggs well beaten and the juice of the lemon, strained. Stir it all well together and put the mixture into small cups well buttered ; tie them down with a cloth dipped in flour and boil three-quarters of an hour. Turn them out on a dish, strew sifted sugar over them and serve with wine sauce.
BOILED APPLE PUFFETS.
THREE eggs, one pint of milk, a little salt, sufficient flour to thicken as waffle batter, one and one-half teaspoonfuls of baking powder. Fill teacups alternately with a layer of batter and then of apples chopped fine. Steam one hour. Serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams your taste prefers.
FOR boiled puddings, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of melted butter, one cup- ful of flour and a small teaspoonful of baking powder. Sift the flour, powder and salt together, add the melted butter, the eggs well beaten and the milk ; mix into a very smooth batter, a little thicker than for griddle-cakes.
TURN boiling water on to three-fourths of a pound of sweet al- monds, let it remain until the skin comes off easily ; rub with a dry cloth ; when dry, pound fine with one large spoonful of rose-water ; beat six eggs to a stiff froth with three spoonfuls of fine white sugar ; mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits ; add al- monds, stir altogether and bake in a small pudding-dish with a lining and rim of pastry. This pudding is best when cold. It will bake in half an hour in a quick oven.
APPLE PUDDING, BAKED.
STIR two tablespoonfuls of butter and half a cupful of sugar to a cream ; stir into this the yolks of four eggs, well beaten, the juice and