Steamed Puddijvg

Have the water boiling rapidly when the pudding is placed in the steamer, and keep it constantly boiling.

Replenish, if needed, with boiling water, never with cold.

Do not open the steamer and let air in upon the pudding until it is done.

Beat four eggs thoroughly.

Add to the eggs a pint of milk, and if desired, a little salt.

Sift a teacupful of flour and add it gradually to the milk and eggs, beating lightly.

Pour the whole mixture through a fine wire strainer into a small pail with cover.

Place the pail in a kettle of boiling water, and do not touch or move it until the pudding is done.

Steam for exactly one hour.

Slip the pudding out of the pail on a hot dish, and serve with cream sauce.

Soak a cupful of finely grated bread crumbs in a pint of rich milk heated to scalding.

Add two thirds of a cup of sugar and the grated yellow rind of half a lemon.

When cool, add two eggs well beaten.

Add two cups of canned apricots or peaches drained of juice, or a mixture of one and one half cups of chopped apples, one half cup of raisins, and a little citron.

Turn into a pudding dish and steam over a kettle of boiling water for two hours.

Turn a cup of hot milk over two cups of stale bread crumbs, and soak until softened.

Add one half cup of cream and one cup of chopped and stoned dates, and mix thoroughly.

Put in a china dish and steam for three hours.

Serve hot with lemon sauce.

Steam one cup of rice till tender.

Wring pudding cloths about ten inches square out of hot water, and spread the rice one third of an inch thick over the cloth.

Put a stoned peach or apricot, with skin removed, in the center, filling the cavity in each half of the fruit with rice.

Draw up the cloth until the rice smoothly envelops the fruit, tie, and steam ten or fifteen minutes.

Remove the cloth carefully, turn out into saucers, and serve with sauce made from peach or apricot juice.

Tart apples may also be used: steam them thirty minutes, and serve with sugar and cream.

Cut stale bread in slices, removing hard crusts.

Oil a deep pudding mold, and sprinkle the bottom and sides with Zante currants.

Place a layer of the bread slices over these, sprinkled with currants; add several layers, sprinkling each with currants in the same manner.

Cover with a custard made by beating together three or four eggs, three tablespoonfuls of sugar, and one quart of milk.

Put the pudding in a cool place for three hours.

Steam one and a quarter hours.

Serve with mock cream flavored with vanilla.

Moisten two cupfuls of finely grated Graham bread crumbs with half a cup of thin sweet cream.

Mix into it a heaping cupful of finely chopped fresh figs and a quarter of a cup of sugar.

Add a cup of sweet milk.

Turn all into a pudding dish and steam about two and one half hours.

Serve as soon as done, with a little cream for dressing, or with orange or lemon sauce.