Steamed Pudding

Have the water boiling rapidly when the pudding is placed in the steamer.

Keep the water constantly boiling.

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

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

Beat four eggs thoroughly.

Add a pint of milk to the eggs.

If desired, add a little salt.

Sift a teacupful of flour.

Add the flour gradually to the milk and eggs, beating lightly the while.

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

Place the pail in a kettle of boiling water.

Do not touch or move it until the pudding is done.

Steam it exactly an hour.

Slip it out of the pail on a hot dish.

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 the two cups of canned apricots or peaches drained of juice, or the chopped apples, raisins, and citron.

Turn into a pudding dish.

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.

Mix all thoroughly together.

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 over the cloth.

Put a stoned peach or apricot from which the skin has been 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.

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 the currants, sprinkled with currants, and add several layers 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.