This is a pudding which requires no paste and is a nice way to use fruit, such as pie-plant, berries, strawberries, peaches, etc. To a quart of buttermilk add one egg, a large teaspoonful of soda, a little salt, and flour enough to make a thick batter. Pour it over a quart of chopped fruit, such as mentioned, beat it a little, tie it tightly in a bag, drop it in a kettle of hot water, and let it boil two hours. Serve with sugar and cream. This pudding may be poured into a cake pan and baked, if not convenient to boil it. Put in plenty of fruit.
RICE MERINGUE PUDDING
Boil half a cup of rice in a quart of milk until it is thoroughly done. Sweeten to taste, and let it cool. Beat in the yolks of four eggs. Flavor with lemon rind or essence and nutmeg. Bake in a pudding-dish. When cool, pour over it the whites of your eggs, beaten with a cup of white sifted sugar. Bake light brown. Season to taste with lemon, rose or vanilla.
APPLE MERINGUE
Select handsome pippin apples if you can get them, pare and core them whole, put them in the oven with a little water in a deep dish, and let them cook a little but not enough to break. When plumped, take them out and let them get cold; then fill the centre of each apple with jelly. Make an icing of the whites of eggs, beaten with sifted sugar, and carefully cover each apple with it, wetting the knife while smoothing the icing. Sift a little sugar over them and put them in the oven to harden, but not to brown; too much heat will cause the jelly to melt.
A CHEAP AND DELICATE PUDDING
Take a tablespoonful of butter, a cup of sugar, a cup of milk, two eggs, and a pint of sifted flour. Put into the flour a small teaspoonful of soda and two teaspoonfuls of cream of tartar; sift this in carefully, and set the flour aside. Beat the eggs, yolks and whites together, briskly until they foam; add to the eggs two tablespoonfuls of water; beat them sharply again until the tissues of the eggs thoroughly blend with the water, mix the sugar and butter together; add the eggs, beat again, then pour in the flour which will make a stiff batter; lastly, thin this with the small cup of milk (sweet milk is the best), then bake in shallow pans and serve with lemon sauce, or a rich wine sauce if that is preferred.
A QUICKLY-MADE PUDDING
Split a few crackers, lay the surface over with raisins, and place the halves together again; tie them closely in a cloth, and boil them fifteen minutes. Serve with a rich sauce of butter, wine, sugar and nutmeg.
ANOTHER QUICKLY-MADE PUDDING