OCEANICA PUDDING. MRS. NED THATCHER.
One pint of bread crumbs, one quart of milk, one cup of sugar, four eggs (yolks), butter the size of an egg, grated rind of one lemon; mix, and bake until done, but not watery. Beat the whites of three eggs with one cup of sugar, into which has been stirred the juice of one lemon. Spread over the pudding a layer of jelly and the whites of eggs. Replace in oven until a nice brown. Serve with sauce.
PUDDING. M. E. B.
One pint of flour, one heaping teaspoon of baking powder, one egg, a pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix with water or sweet milk to form a thick batter. Fill a pan one-half full of fruit, sweetened with sugar, and pour the mixture over it. Put pan in a steamer, and steam one hour. To be eaten with sauce.
PEACH PUDDING. MRS. J. H. REED.
Fill a pudding dish with peaches, cooked and sweetened; pour over them a batter made of one pint of sweet milk, four eggs, one cup of sugar, one tablespoon of butter, a little salt, one teaspoon of baking powder, and two cups of flour. Place in oven, and bake until a rich brown. Serve with cream.
COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.
Use a piece of rennet about the size of a half dollar. Take two quarts of good sweet milk, and warm it to the heat of new milk; sweeten to taste; flavor with nutmeg. Soak the rennet in three or four tablespoons of warm water a few moments; then place it in the middle of the pan of milk (with a string attached, and laid out over the edge of the pan, so that it can be removed without breaking the custard); set in a cool place until solid. Serve with cream. This is a very delicate dish for invalids.
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup of sugar, one-half cup of butter, one cup of flour, one quart of milk, four eggs, and salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.