406 DUMPLINGS AND PUDDINGS.
DELMONICO PUDDING.
THREE tablespoonfuls of cornstarch, the yolks of five eggs, six tablespoonfuls of sugar ; beat the eggs light, then add the sugar and beat again till very light ; mix the cornstarch with a little cold milk ; mix all together and stir into one quart of milk just as it is about to boil, having added a little salt ; stir it until it has thickened well ; pour it into a dish for the table and place it in the oven until it will bear icing ; place over the top a layer of canned peaches or other fruit (and it improves it to mix the syrup of the fruit with the custard part) ; beat the whites to a stiff froth with two tablespoonfuls of white sugar to an egg ; then put it into the oven until it is a light brown.
This is a very delicate and delicious pudding.
SAUCER PUDDINGS.
Two TABLESPOONFULS of flour, two tablespoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the eggs, add them to the milk, and beat up with the flour and sugar. Butter well three saucers, half fill them, and bake in a quick oven about twenty minutes. Remove them from the saucers when cool enough, cut in half, and spread a thin layer of preserves between each half ; close them again, and serve with cream.
NANTUCKET PUDDING.
ONE quart of berries or any small fruit, two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and turn into molds; cover with frosting as for cake, or with whipped eggs and sugar, browning lightly in the oven; serve with cream.
TOAST PUDDING.
TOAST several thin slices of stale bread, removing the crust, butter them well, and pour over them hot stewed fruit in alternate layers. Serve warm with rich hot sauce.
PLAIN RICE PUDDING.
PICK over, wash and boil, a teacupful of rice ; when soft drain off the water; while warm, add to it a tablespoonful of cold butter. .When cool, mix with it a cupful of sugar, a teaspoonful of grated
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