3588. A Cheap and Quick Pudding.—Beat up four eggs, add a pint of milk and a little salt, and stir in four large spoonsful of flour, a little nutmeg and sugar to your taste. Beat it well, and pour it into buttered teacups, filling them rather more than half full. They will bake in a stove or Dutch oven in fifteen minutes; and if you have company to dinner, and wish to add a little dish, this is a good and cheap one.
3589. Sago and Apple Pudding (very nice).—Let half a pound of sago steep in water enough to cover it until dissolved. This will take about half an hour. Pare and core eight nice apples without cutting them apart. Fill the middle with sugar, putting in each a little cinnamon. Arrange the apples in a pudding-dish, and pour over them the sago. Let it bake from one to two hours. This is equally as nice, although it does not look so well, if the apples are cut in quarters instead of being left whole, and the sugar and cinnamon sprinkled over them. It is good either cold or hot.
3590. Pea Pudding.—Dry a pint or quart of split peas thoroughly before the fire; then tie them up loosely in a cloth, put them into warm water, boil them a couple of hours, or more, until quite tender; take them up, beat them well in a dish with a little salt (some add the yolk of an egg) and a bit of butter. Make it quite smooth, tie it up again in a cloth, and boil it an hour longer. This is highly nourishing.
3591. Calves' Feet Jelly.—Boil four feet in four gallons of water till it comes to half a gallon; strain it, let it stand till cold, and skim off all the fat clean. Take the jelly up, leaving the settlings at the bottom. Put your jelly into a clean saucepan or skillet, and to every quart of jelly add one pint of wine, half pound of loaf-sugar beaten, the juice of a large lemon; beat up the whites of three eggs to a froth—put all in together—stir well till it boils, let it boil a few minutes, have ready a double flannel bag, pour it in again till it runs clear; have a china bowl with lemon-peel cut as thin as possible, let the jelly drip on the peel and it will give it a flavor, and a fine amber color; with a clean silver spoon fill your glasses.—(See "Mrs. Hale's Cook Book," p. 324.)
3592. Calves' Feet Jelly made with Gelatine.—Take three quarts of water, one pint of white wine, six table-spoonsful of brandy; six lemons, peel and all; six eggs, the whites slightly beaten, the shells crushed, and the yolks not used; three pounds of white sugar, four ounces of gelatine. Soak for half an hour the gelatine in one quart of the water. Mix the other ingredients in the other two quarts. Put all together, and let them boil twenty minutes without stirring. Strain it through a flannel bag without squeezing. Wet the mould in cold water. Pour the jelly in, and leave it to cool. Three hours is generally sufficient.