DUMPLINGS AND PUDDINGS. 405
RHUBARB OR PIE-PLANT PUDDING.
CHOP rhubarb pretty fine, put in a pudding dish and sprinkle sugar over it ; make a batter of one cupful of sour milk, two eggs, a piece of butter the size of an egg, half a tea spoonful of soda and enough flour to make batter about as thick as for cake. Spread it over the rhubarb and bake till done. Turn out on a platter upside down, so that the rhubarb will be on top. Serve with sugar and cream.
FRUIT PUDDINGS.
FRUIT puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste, rolling it round to the thickness of half an inch ; then get a pint of gooseberries and three ounces of sugar; after having made your paste, take half the fruit and lay it at the bottom of your basin ; then add half your sugar, then put the remainder of the gooseberries in and the remainder of the sugar; on that, draw your paste to the centre, join the edges well to- gether, put the cloth over the whole, tying it at the bottom, and boil in plenty of water. Fruit puddings of this kind, such as apples and rhubarb, should be done in this manner.
Boil for an hour, take out of the saucepan, untie the cloth, turn out on a dish, or let it remain in the basin and serve with sugar over,
A thin cover of the paste may be rolled round and put over the pudding.
Ripe cherries, currants, raspberries, greengages, plums and such like fruit, will not require so much sugar, or so long boiling. These puddings are also very good steamed.
SNOW PUDDING.
ONE-HALF a package Cox's gelatine; pour over it a cupful of cold water and add one and a half cupf uls of sugar ; when soft, add one cupful of boiling water and the juice of one lemon; then the whites of four well-beaten eggs ; beat all together until it is light and frothy, or until the gelatine will not settle clear in the bottom of the dish af tei standing a few minutes ; put it on a glass dish. Serve with a custard made of one pint of milk, the yolks of four eggs, four tablespoonfuls ot sugar and the grated rind of a lemon ; boil.
�� �
