DUMPLINGS AND PUDDINGS. 389
PUT half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk ; when quite smooth add three eggs ; butter a pie-dish, pour in the batter ; take three-quarters of a pound of apples, seed and cut in slices, and put in the batter ; place bits of butter over the top ; bake three-quarters of an hour ; when done, sprinkle sugar over the top and serve hot.
PLAIN BREAD PUDDING, BAKED.
BREAK up about a pint of stale bread after cutting off the crust , pour over it a quart of boiling milk ; add to this a piece of butter the size of a small egg ; cover the dish tight and let it stand until cool ; then with a spoon mash it until fine, adding a teaspoonful of cinnamon and one of nutmeg grated, half a cupful of sugar and one-quarter of a tea- spoonful of soda dissolved in a little hot water. Beat up four eggs very light and add last. Turn all into a well-buttered pudding-dish and bake three-quarters of an hour. Serve it warm with hard sauce.
This recipe may be steamed or boiled ; very nice either way.
SUPERIOR BREAD PUDDINGS.
ONE and one-half cupfuls of white sugar, two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter, vanilla, rose-water or lemon flavoring, one quart of fresh rich milk and half a cupful of jelly or jam. Rub the butter into a cupful of sugar; beat the yolks very light, and stir these together to a cream. The bread crumbs soaked in milk come next, then the flavoring. Bake in a buttered pud- ding-disha large one and but two-thirds fulluntil the custard is "set." Draw to the mouth of the oven, spread over with jam or other nice fruit conserve. Cover this with a meringue made of the whipped whites and half a cupful of sugar. Shut the oven and bake until the meringue begins to color. Eat cold with cream. In strawberry sea- son, substitute a pint of fresh fruit for preserves. It is then delicious. Serve with any warm sauce.
BOILED BREAD PUDDING.
To ONE quart of bread crumbs soaked soft in a cup of hot milk, add one cupful of molasses, one cupful of fruit or chopped raisins, one tea- spoonful each of spices, one tablespoonful of butter, a teaspoonful of