DUMPLINGS AND PUDDINGS. 413
SUET PUDDING, PLAIN.
ONE cupful of chopped suet, one cupful of milk, two eggs beaten, half a teaspoonful of salt and enough flour to make a stiff batter, but thin enough to pour from a spoon. Put into a bowl, cover with a cloth and boil three hours. The same, made a little thinner, with a few raisins added and baked in a well-greased dish is excellent. Two teaspoonf uls of baking powder in the flour improves this pudding. Or if made with sour milk and soda it is equally as good.
SUET PLUM PUDDING.
ONE cupful of suet chopped fine, one cupful of cooking molasses, one cupful of milk, one cupful of raisins, three and one-half cupfuls of flour, one egg, one teaspoonful of cloves, two of cinnamon and one of nutmeg, a little salt, one teaspoonful of soda ; boil three hours in a pudding-mold set into a kettle of water; eat with common sweet sauce. If sour milk is used in place of sweet, the pudding will be
much lighter.
PEACH COBBLER.
LINE a deep dish with rich thick crust ; pare and cut into halves or quarters some juicy, rather tart peaches ; put in sugar, spices and fla- voring to taste ; stew it slightly and put it in the lined dish ; cover with thick crust of rich puff paste and bake a rich brown ; when done, break up the top crust into small pieces and stir it into the fruit ; serve hot or cold; very palatable without sauce, but more so with plain rich cream or cream sauce, or with a rich brandy or wine. Other fruits can be used in place of peaches. Currants are best made in this manner:
Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbed bread and four ounces of sugar; bake with a rim of puff paste; serve with cream. White currants may be used instead of red.
HOMINY PUDDING.
TWO-THIRDS of a cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, one cupful of sugar. Boil hominy in milk one hour ; then pour it on the eggs, extract and sugar beaten together ; add but- ter, pour in buttered pudding-dish, bake in hot oven for twenty minutes.
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