Beat to a cream one large cupful of sugar and two and a half tablespoonfuls of lard and butter mixed. Stir in one well beaten egg, one large cup of buttermilk with soda dissolved in it. Add nutmeg to the taste. Take one pint of flour and rub into it, dry, two tablespoonfuls cream of tartar. Then add the other ingredients. Bake three-quarters of an hour and serve with wine sauce.—Mrs. A. F.
Texas Pudding.
3 eggs (yolks and whites beaten separately).
3 cupfuls sugar.
1 cupful butter.
1 cupful sweet milk.
Two tablespoonfuls of flour. Bake in a crust. This will fill three pie-plates.—Mrs. McN.
Snowball Pudding.
Boil one quart of rich milk and then thicken it with a tablespoonful of flour or arrow-root. Beat up the yolks of four eggs with three tablespoonfuls of white sugar. Then pour the milk slowly into the eggs and sugar, stirring all the time. Pour this custard into a pudding dish and brown it slightly. Beat up the whites to a stiff froth, adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it on the custard (when browned) in the form of balls, as large as an egg. Set it back in the stove to brown a little.—Mrs. S. T.
Thickened Milk Pudding.