410 DUMPLINGS AND PUDDINGS.
BOILED CURRANT PUDDING.
FIVE cupfuls of sifted flour in which two teaspoonfuls of baking- powder have been sifted, one-half a cupful of chopped suet, half a pound of currants, milk, a pinch of salt. Wash the currants, dry them thoroughly and pick away any stalks or grit; chop the suet finely; mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter ; tie it up in a floured cloth, put it into boiling water and boil for three hours and a half. Serve with jelly sauce made very sweet.
TRANSPARENT PUDDING.
A SMALL cupful of fresh butter warmed, but not melted, one cup- ful of sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated, eight eggs, yolks and whites beaten separately. Beat the but- ter and sugar light and then add the nutmeg and the beaten eggs, which should be stirred in gradually; flavor with vanilla, almond, peach or rose-water ; stir hard; butter a deep dish, line with puff paste and bake half an hour. Then make a meringue for the top and brown. Serve cold.
SWEET-POTATO PUDDING.
To A large sweet potato, weighing two pounds, allow half a pound of sugar, half a pound of butter, one gill of sweet cream, one gill of strong wine or brandy, one grated nutmeg, a little lemon peel and four eggs. Boil the potato until thoroughly done, mash up fine, and while hot add the sugar and butter. Set aside to cool while you beat the eggs light and add the seasoning last. Line tin plates with puff paste, and pour in the mixture, bake in a moderate but regularly heated oven. When the puddings are drawn from the fire, cover the top with thinly-sliced bits of preserved citron or quince marmalade. Strew the top thickly with granulated white sugar and serve, with the addi- tion of a glass of rich milk for each person at table.
PINEAPPLE PUDDING.
BUTTER a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best) ; pare and slice thin a large pine- apple, place in the dish first a layer of pineapple, then strew with sugar, then more pineapple, and so on until all is used. Pour over a
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