The New England Economical Housekeeper. The American Economical Housekeeper, and Family Receipt Book. Howland, Esther Allen Cookery, American -- New England style. Recipes. Complete title: The New England Economical Housekeeper, and Family Receipt Book. Cincinnati: H. W. Derby & Co. Worcester: S. A. Howland. Electronic edition created by Digital & Multimedia Center, Michigan State University Libraries, East Lansing, Michigan, 2002-2003. Supplementary material by Jan Longone, Anne-Marie Rachman, Peter Berg, Yvonne Lockwood, and Val Berryman 1815 Text xml-external-parsed-entity jpeg quicktime http://digital.lib.msu.edu/cookbooks/newengland/econ.xml OCLC 12910284 en Digitized as part of "Feeding America: The Historic American Cookbook Project." Michigan State University Libraries, East Lansing, Michigan, 2002-2003. http://digital.lib.msu.edu/cookbooks/ New England Nineteenth century The book digitized here was published in the United States before 1923 and is in the public domain according to U.S. copyright law. The digital version and supplementary materials are made available for all educational uses.

PRICE TWENTY FIVE CENTS.

THENEW ENGLANDECONOMICAL HOUSEKEEPER.FAMILY RECEIPT BOOK. WORCESTERPUBLISHED BY S. A. HOWLANDMAIN STREET
A small illustration of an open book lying on a desk.

This book belongs toBeatrice V. Grant.

STEAMED BROWN BREAD--One cup of Indian meal, two cups of rye, one cup of molasses, two cups of milk, half teaspoonful of soda, the same of salt. Stir well together and steam three hours, taking care that the water does not stop boiling. Add boiling water as the water boils away. If you wish it hot for breakfast, steam the day before, and in the morning set it in the oven for half an hour to form a good crust.

An illustration of two women cooking in a kitchen. One woman is kneading dough and the other is working at a second counter. A basket of vegetables is on the floor and joints of meat hang from hooks on the walls. A fireplace is in the background with a kettle over the fire and a oil drum-shaped stove. There is a shelf over the fireplace and the clock above the shelf reads nine o'clock.
THEAMERICANECONOMICAL HOUSEKEEPER,ANDFAMILY RECEIPT BOOK. BY MRS. E. A. HOWLAND.

STEREOTYPE EDITION.

CINCINNATI:PUBLISHED BY H. W. DERBY & CO.1845.

Entered according to Act of Congress, in the year 1845, byS. A. HOWLAND,In the Clerk's Office of the District Court of Massachusetts.

STEREOTYPED AT THEBOSTON TYPE AND STEREOTYPE FOUNDRY.

PREFACE.

This work has been compiled with a careful regard to the most economical mode of preparing the various dishes for which directions have been given; and is particularly recommended to the attention of those who would cook well at a moderate expense. Many of the receipts are new, having been prepared, or furnished, expressly for this work. Selections have also been made from various works on this subject, such as have been proved to be good by use.

The Medicinal Department will be found to contain a select number of useful and tried remedies for the various ills and accidents that occur in almost every family. Although not intended as a substitute for the family physician, still, there are times when his attendance or advice cannot be had at the moment when most needed. It is then that the receipts in this department will be found to be of some service.

In conclusion, we would tender our thanks to those friends who have kindly furnished some of their choice and valuable receipts; and of those into whose hands our little work may come, we would bespeak a fair trial before passing judgment against it.

ADVERTISEMENTTO THE SECOND EDITION.

ENCOURAGED by the very favorable reception that our humble labors have met, in the rapid sale of the first edition, of fifteen hundred copies, in about fifteen weeks, and the demand still continuing, we have improved the time by endeavoring to make the present edition more worthy of patronage, if possible, than the first.

We have thoroughly revised the work by leaving out such receipts as were not of practical utility, have improved many that have been retained, and have added more than fifty new ones, which have been tried and proved to be good and economical. We have also improved the Medicinal Department, which we consider as valuable as any part of the book, by giving several additional articles.

INDEX.

The figures in the Index refer to the number of the receipt, and NOT to the page.

No. Apple Jelly..........................240 ---Dumpling.....................133, 134 Beans, baked.........................265 Beef, a-la-mode......................192 ---Steak, to broil...................218 --- ---- to roast....................194 Beer..........................267 to 269 Biscuit, Bread........................18 ---Brown Bread........................17 ---Butter.............................26 ---Light..............................20 ---Rice...............................21 ---Rich Milk..........................25 ---Tea................................19 Boiled Dish Meat.....................213 ---Flank.............................222 Bread, Brown.......................4, 11 ---Cream Tartar........................9 ---Dyspepsia...........................5 ---to prevent moulding................31 ---Potato..............................2 ---Rice................................6 ---Ripe................................1 ---Rye and Indian.....................12 ---Sour Milk..........................13 ---Sponge..............................8 ---Wheat Meal..........................3 ---Wisconsin...........................7 ---Yeast..............................10 Broth...........................235, 236 Bunns.............................91, 92 Cakes, Bedford.......................103 ---Buckwheat..........................75 ---Caraway............................40 ---Clove..............................65 ---Composition........................69 ---Cup............................32, 33 ---Currant............................99 ---Election...........................34 ---Fruit........................100, 101 ---Gillet............................107 ---Ginger.............................97 ---Graham............................105 ---Griddle............................22 ---Johnny.............................24 ---Loaf.........................41 to 47 ---Measure...........................202 ---New Year's.........................95 ---Plain.........................83, 106 ---Plum...........................84, 85 ---Raised.............................39 ---Seed.........................88 to 90 ---Short..............................23 Cakes, Shrewsbury.....................64 ---Soft...............................68 ---Sponge.......................35 to 38 ---Tea...........................53, 104 ---Temperance.....................86, 87 ---Wedding......................48 to 50 Calf's Head and Pluck, to boil.......209 Chicken Broth........................236 Chowder.........................233, 234 Coffee, to make......................273 Cookies.........................93 to 95 Cranberry Tarts......................182 Currant Jelly........................259 Custard, Baked.......................180 ---Cream.............................181 ---Rice..............................179 ---without Eggs......................178 Dinners for a Week...................274 Doughnuts.......................76 to 80 Ducks and Geese, to roast............214 Dumplings, Apple................133, 134 Eggs, to preserve....................260 Fish, to boil........................229 ---to broil, salt Cod................231 ---to fry............................238 Flank, boiled........................222 Flat-Jacks......................70 to 74 Frosting to Cake..................51, 52 Geese and Ducks, to roast............214 Ginger Beer..........................207 Gingerbread.....................54 to 61 Gravy Sauce..........................221 Grape Sirup..........................259 Gruel, Sago and Indian..........237, 238 Ham, to boil.........................200 Head and Pluck, Calf's...............209 Heating the Oven.....................185 Indian Gruel.........................238 Jumbles...............................67 Jelly from Apples....................246 Mackerel, to broil...................252 Mangoes..............................262 Mead, Sassafras......................255 Meat, to cure........................228 ---baking............................187 ---boiling...........................189 ---broiling..........................188 ---frying............................190 ---to keep hot.......................203 ---pressing..........................207 Mutton with Oysters..................220 ---to roast..........................195 Oven, to heat........................135 No. Pancakes..........................81, 82 Peas, Green..........................254 Peaches, to keep dry.................240 ---to keep fresh.....................239 Pickles..............................263 Peach Sauce..........................241 Pies, Apple.....................169, 170 ---Carrot............................171 ---Chicken...........................174 ---Chicken Pot.......................175 ---Custard...........................176 ---Lemon.............................184 ---Mince........................165, 166 ---Mutton............................173 ---Paste for.........................161 ---Pork Apple........................163 ---Pot Apple.........................162 ---Pot...............................216 ---Pumpkin......................167, 168 ---Rhubarb...........................172 ---R ice..............................177 ---Veal..............................164 ---Whortleberry......................183 Pig, to broil........................195 --to bake............................202 Pork, Leg of, to boil................264 ---to broil..........................212 ---to roast..........................192 Potatoes, cooking....................228 Potato Starch........................271 ---Yeast..............................14 Preserves, Apples....................245 ----Citrons..........................248 ----Currants.........................238 ----Grapes...........................249 ----Peaches..........................242 ----Pears............................237 ----Quinces..........................247 ----Raspberries......................243 ----Tomatoes....................255, 256 ----Whortleberries...................244 Pressing, Meat.......................207 Pudding, in Haste....................140 ----Observations on..................109 ----Apple............................149 ----Baked Apple......................142 ----Bread............................158 ----Indian...........................152 ----Rice........................119, 120 ----Batter......................137, 138 ----Bird's Nest......................135 ----Boiled Apple.................114, 149 ---- ---- Bread......................116 ----Boston...........................115 Pudding, Bread..................112, 147 ----Bread and Butter.................141 ----Bunn.............................154 ----Cracker Plum.....................113 ----Flour............................148 ----Fruit Rice.......................121 ----Green Corn.......................128 ----Ground Rice......................155 ----Indian Hasty.....................160 ----Little Citron....................157 ----Plain............................155 ----Plain Rice..................122, 146 ----Plum boiled......................151 ----Quaking Plum.....................135 ----Quince...........................144 ----Rice Flour.......................153 ----Rice Milk........................145 ----Sago......................129 to 132 ----Sauce for...................110, 111 ----Sunderland.......................139 ----Tapioca..........................143 Rolls.................................15 ---Short..............................16 Round of Beef........................205 Rusk.................................165 Sago Gruel...........................237 Sassafras Mead.......................265 Sausage Meat.........................223 Savory Meat..........................225 Shad, to broil.......................232 Soups...........................121, 208 Souse................................224 Starch..........................271, 272 Stuffing........................210, 211 Sirup from Grapes....................250 Tainted Beef.........................227 Thanksgiving Dinner...................75 Toast.............................27, 28 Tomato Figs..........................251 ----Ketchup..........................252 ----Omelet...........................254 ----Preserve....................255, 256 ----Sauce............................253 Tripe, to pickle.....................251 Turkey, roast........................212 ----boiled...........................217 Veal, Leg of.........................199 ---roast.............................193 ---stewed............................215 Venison, roast.......................197 Wafers............................62, 63 Water, to purify.....................279 Wonders...............................66 Medicinal Department. Accidents by Fire...............282, 283 Asthma...............................276 Blackberry Jam.......................288 Bleeding at the Nose.................277 Bleeding, Remedy to stop.............278 Blow on the Head.....................279 Burns and Scalds.....................280 Burn, Salve for......................281 Cancer...............................290 Cancer and Sores.....................291 Canker and Sore Mouth................292 Castor Oil...........................309 Chapped Hands........................299 Chilblains...........................298 Colic................................289 Consumption..........................293 Corns................................295 Coughs...............................338 No. Cramp in the Stomach.................295 Croup................................294 Cuts.................................297 Deafness.............................305 Diarrhœa.......................302 Dropsy...............................303 Drowning.............................304 Dysentery............................301 Earache..............................311 Elderberry Sirup.....................308 Elixir Asthmatic.....................310 Elixir Pro...........................319 Eyes, Inflamed.......................306 Felons...............................312 Fevers...............................313 Figs and Senna.......................314 Fire Escape.....................284, 285 ---to extinguish................286, 287 Gravel...............................315 Hair Restorative.....................316 Headache.............................320 Heartburn............................319 Hiccough.............................3 18 Hydrophobia..........................317 Indigestion, Remedy for..............321 Lip Salve............................322 Opodeldoc............................323 Pile Electuary.......................324 ---Ointment..........................325 Poison...............................326 Rheumatism...........................328 Ringworm.............................329 Runround on the Finger...............327 Salve for Burns......................332 Sea Sickness.........................331 Sore Throat..........................330 Thoroughwort Sirup...................333 Toothache............................334 ---Wash..............................335 Vomiting, to stop....................336 Warts................................337 Whooping Cough.......................339 Miscellaneous. Apples, to keep the Year round.......340 Ants, Red............................371 Bed of Husks, cheap, good............345 Blacking, for Shoes........341, 342, 343 Boots, Water-proof...................344 Butter, good, in Winter..............346 Cabbage, Red.........................350 Cement for China................363, 386 Cheese, to preserve from Insects.....383 Chloride of Lime.....................348 Cologne Water........................347 Corn, to preserve for boiling........349 Crust in Tea-Kettles.................387 Cucumber Plants, to preserve.........382 ----to pickle........................389 Flies, to drive off..................359 ---to prevent injuring Picture-Frames 373 ---teasing Horses....................351 Fowls, to fatten.....................355 Frozen Pumps.........................389 Gates, to prevent creaking...........379 Glue, Portable.......................295 Good Rule............................397 Grease-Spots, a Liquid to remove.....396 Hint to Working Classes..............398 Horses, to break.....................380 ---Scratches in......................354 ---teased by Flies...................351 Ice, to remove from Door-Steps.......375 Ink, to make.........................359 ---Spots, to remove..................353 ---Spots on Floors...................388 Indelible Ink........................360 Iron Pots, to mend...................368 Jefferson's two Rules................320 Lamps, to prevent smoking............364 Lavender-Water.......................391 Linen, Mildew from...................393 Looking-Glasses, to clean............373 Molasses, boil it....................384 Mosquitoes...........................366 Oil, to extract from Board or Stone..394 Paint for a Barn.....................385 Pitch, Tar, &c., to take out.....362 Potatoes, to keep good...............381 ----Watery...........................382 Pump, Frozen.........................369 Putty, Hard, to soften...............376 Rats, Bait for.......................357 ---to destroy........................356 ---to drive off......................358 Rose-Water...........................322 Smelling Salts.......................367 Soft Soap............................377 Stoves, cracked, to mend.............378 Tool Closet..........................400
THE ECONOMICAL HOUSEKEEPER.
1. Ripe Bread.

BREAD made of wheat flour, when taken out of the oven, is unprepared for the stomach. It should go through a change, or ripen, before it is eaten. Young persons, or persons in the enjoyment of vigorous health, may eat bread immediately after being baked, without any sensible injury from it; but weakly and aged persons cannot, and none can eat such, without doing harm to the digestive organs. Bread, after being baked, goes through a change similar to the change in newly-brewed beer, or newly-churned buttermilk, neither being healthy until after the change. During the change in bread, it sends off a large portion of carbon, or unhealthy gas, and imbibes a large portion of oxygen, or healthy gas. Bread has, according to the computation of physicians, one fifth more nutriment in it when ripe, than it has when just out of the oven. It not only has more nutriment, but imparts a much greater degree of cheerfulness. He that eats old ripe bread will have a much greater flow of animal spirits than he would were he to eat unripe bread. Bread, as before observed, discharges carbon, and imbibes oxygen. One thing, in connection with this thought, should be particularly noticed by all housewives. It is, to let the bread ripen where it can inhale the oxygen in a pure state. Bread will always taste of the air that surrounds it while ripening - hence it should ripen where the air is pure. It should never ripen in a cellar, nor in a close cupboard, nor in a bedroom. The noxious vapors of a cellar, or a cupboard, never should enter into and form a part of the bread we eat. Bread should be light, well baked, and properly ripened, before it should be eaten.

Bread that is several days old may be renewed, so as to have all the freshness and lightness of new bread, by simply putting it into a common steamer over a fire, and steaming it half or three quarters of an hour. The vessel under the steamer, containing the water, should not be more than half full; otherwise the water may boil up into the steamer, and wet the bread. After the bread is thus steamed, it should be taken out of the steamer, and wrapped loosely in a cloth, to dry and cool, and remain so a short time, when it will be ready to be cut and used. It will then be like cold, new bread.

2. Potato Bread. Take a dozen and a half of good mealy potatoes well boiled; peel them, and mash them fine while warm; add two quarts of cold water, and then strain the mixture through a colander; add flour enough to make a thick batter; then a pint of good lively yeast; if the yeast is sweet, no saleratus is necessary; if sour, a very little saleratus; let the sponge set, until it is well fermented. With this sponge you may make a large or a small quantity of bread by adding flour and water or milk; if a small quantity, it may be put into the oven very soon; if the quantity be large, it must stand longer, or over night. Put in double the usual quantity of salt, but no shortening. Let the dough stand in a place moderately warm, but not near the fire, unless it is to be baked immediately. Milk or water may be used, but water is the best, for the sponge mixed with water keeps sweet the longest. The bread will be very light, sweet, and wholesome, having in it neither acids nor alkalies, to neutralize each other. The greater the proportion of potatoes, the lighter the bread will be; but if the proportion is very large, the bread will be so light as to dry up, if kept several days.

 The following note appears on the bottom of page fourteen in the original text.

* All the receipts having a star prefixed to them, were prepared, or furnished, expressly for this work.

3. Wheat Meal Bread. * Take two quarts of wheat meal, half a cup of molasses, a tea-cup full of lively yeast; mix up with warm water; let it stand in a warm place an hour and a half; if necessary, add a little saleratus; bake it an hour and a half.

4. Brown Bread. * Put the Indian meal in your bread-pan, sprinkle a little salt among it, and wet it thoroughly with scalding water. When it is cool, put in your rye; add two gills of lively yeast, and mix it with water as stiff as you can knead it. Let it stand an hour and a half, in a cool place in summer, on the hearth in winter. It should be put into a very hot oven, and baked three or four hours.

5. Dyspepsia Bread. * Three quarts unbolted wheat meal; one quart soft water, warm, but not hot; one gill of fresh yeast; one gill of molasses, or not, as may suit the taste. If you put this in the oven at the exact time when it is risen enough, saleratus will not be necessary.

6. Rice Bread. Boil a pint of rice, soft; add a pint of yeast; then, three quarts of wheat flour; put it to rise in a tin or earthen vessel, until it has risen sufficiently; divide it into three parts; then bake it as other bread, and you will have three large loaves.

7. Wisconsin Loaf Bread. Stir Indian meal in skim milk, to the consistency of pancake batter, about two quarts. Add two tea-spoonfuls of molasses, one of saleratus, two of shortening, and two teacups of wheat flour. Stir in the evening, bake in the morning, and eat while hot.

8. Sponge Bread. * Make a batter of flour and water, thickness of flat-jacks; put it in a tin pail, and set this pail in a kettle of warm water, five or six hours, till it has risen; then mould it hard by adding more flour, and make it into loaves in basins, and let it stand till it begins to crack open. It is now ready to be put into the oven, and will bake in from thirty to forty-five minutes.

9. Cream Tartar Bread. * One quart of flour, two tea-spoonfuls of cream tartar, one of saleratus, two and a half cups of milk; bake twenty minutes.

10. Yeast Bread. Three pints of milk or water to one cup of yeast; stir in flour enough to make it a little thicker than batter, rise it over night, mould it up, and let it stand till it rises, then bake it.

11. Brown Bread, made of Indian and Wheat Meal. * Take one quart of Indian meal, and one quart of wheat meal, one quart of sour milk, half a tea-cupful molasses, a heaping tea-spoonful of saleratus, and a little salt; stir it with a spoon, and bake it, in a tin or iron basin, about two hours.

12. Rye and Indian Bread. * Take about two quarts of Indian meal, and scald it; then add as much rye meal, a tea-cupful of molasses, half a pint of lively yeast; if the yeast is sweet, no saleratus is necessary; if sour, put in a little; let it stand from one to two hours, till it rises; then bake it about three hours.

13. Sour Milk Bread. Have ready your flour, sweeten your milk with a little saleratus, add a little salt, make it rather soft, and pour it into your pan, and bake it.

14. Potato Yeast. * Five large potatoes boiled and mashed, three pints of boiling water, flour enough to make it a little thicker than flat-jacks, and one cup of yeast. This is enough to rise five loaves of bread, which may be mixed with water, or milk, and will rise enough while your oven is heating. Save out enough of this yeast for your next baking.

15. Rolls. Warm an ounce of butter in half a pint of milk, then add a spoonful and a half of yeast, and a little salt. Put two pounds of flour in a pan, and mix in the above ingredients. Let it rise an hour--or over night, in a cool place; knead it well, make into seven rolls, and bake them in a quick oven. Add half a tea-spoonful of saleratus, just as you put the rolls into the baker.

16. Short Rolls. Take about two pounds of flour; add a piece of butter half the size of an egg, a little salt, two spoonfuls of yeast, and mix it with warm milk; make it into a light dough, and let it stand by the fire all night; should it sour, put in a little saleratus. Bake them in a quick oven.

17. Brown Bread Biscuit. Two quarts of Indian meal, a pint and a half of rye, one cup of flour, two spoonfuls of yeast, and a table-spoonful of molasses. It is well to add a little saleratus to yeast almost always, just as you put it into the article. Let it rise over night.

18. Bread Biscuit. Three pounds of flour, half a pint of Indian meal sifted, a little butter, two spoonfuls of lively yeast; set it before the fire to rise over night; mix it with warm water.

19. Tea Biscuit. * Take one pint of sour milk, one tea-spoonful of saleratus, flour enough to knead up, a small piece of lard or butter, a little salt; roll it out, and cut it into small biscuits.

20. Light Biscuit. Take two pounds of flour, a pint of buttermilk, half a tea-spoonful of saleratus; put into the buttermilk a small piece of butter or lard rubbed into the flour; make it about the consistency of bread before baking.

21. Rice Biscuit. Two pounds of flour, a tea-cupful of rice, well boiled, two spoonfuls of yeast; mix it with warm water; when risen enough, bake it.

22. Griddle Cakes. Rub three ounces of butter into a pound of flour with a little salt, moisten it with sweet buttermilk to make it into paste, roll it out, and cut the cakes with the cover of your dredging-box, and put them upon a griddle to bake.

23. Short Cake. Rub in a very small bit of shortening, or three table-spoonfuls of cream, with the flour; put a tea-spoonful of dissolved saleratus into your sour milk, and mix the cake pretty stiff, to bake quick.

24. Superior Johnny-Cake. * Take one quart of milk, three eggs, one tea-spoonful saleratus, one teacup of wheat flour, and Indian meal sufficient to make a batter of the consistency of pancakes. Bake quick, in pans previously buttered, and eat it warm with butter or milk. The addition of wheat flour will be found to be a great improvement in the art of making these cakes.

25. Rich Milk Biscuit. Two pounds of sifted flour, eight ounces butter, two eggs, three gills of milk, a gill and a half of yeast. Cut the butter into the milk and warm it slightly, sift the flour into a pan, and pour the milk and butter into it. Beat the eggs and pour them in, also the yeast; mix all well together with a knife. Flour your moulding-board, put the lump of dough on it, and knead it very hard. Then cut the dough in small pieces, and knead them into round balls; prick and set them in buttered pans to rise till light, probably about an hour, and bake them in a moderate oven.

26. Butter Biscuit. Eight ounces of butter, two pounds of flour sifted, half a pint of milk or cold water, a salt spoonful of salt. Cut up the butter in the flour and put the salt to it, wet it to a stiff dough with the milk or water, mix it well with a knife. Throw some flour on the moulding-board, take the dough out of the pan, and knead it very well. Roll it out into a large, thick sheet, and beat it very hard on both sides with the rolling-pin. Beat it a long time, cut it out, with a tin or cup, into small, round, thick cakes. Beat each cake on both sides with the rolling-pin, prick them with a fork, put them in buttered pans, and bake them to a light brown in a slow oven.

27. Common Toast. * Put a lump of butter in your spider, set it over the fire, and pour some water from the tea-kettle; when the butter is melted, put in some thickening, made of flour, and milk, and water, and stir it all together; have your bread, either brown or white, toasting, and immerse it all over in the toast. If your bread is old and dry, dip it in hot water before you put it in the toast.

28. Cream Toast. * Is made in the same way, by using cream instead of butter.

29. Yeast Cakes. To have good yeast in summer is a desirable object with every housewife. She may have such, by the following simple process:--

Boil a single handful of hops (which every farmer can and ought to raise, to the extent of household wants) in two or three quarts of water; strain and thicken the liquor, when hot, with rye flour; then add two or three small yeast cakes, to set the mass. If this is done at evening, it will be fit for use early next morning. Reserve a pint of this yeast, which thicken with Indian meal, make into small cakes the size of crackers, and dry them in the shade for future use. In this way the yeast is always fresh and active. Yeast cakes kept a long time are apt to become rancid, and lose their virtues. The fresher the cakes, the better the yeast.

30. Yeast. Boil one pound of good flour, a quarter of a pound of brown sugar, add a little salt, in two gallons of water, for one hour. When milk-warm, bottle it and cork it close, and it will be fit for use in twenty-four hours. One pint of the yeast will make eighteen lbs. of bread.
31. To preserve Bread, or prevent it from moulding.

Bread that is kept in a damp place, or not used soon after a heavy rain, is apt to collect a kind of moss or mould. This can be easily prevented, by mixing a small quantity of arrow-root with the flour, before the dough is ready for the oven. It is also useful in preparing sea biscuit for long voyages.

32. Cup Cake, No. 1. One cup butter, two cups sugar, three cups flour, and four eggs, well beat together, and baked twenty minutes, in pans or cups.

* This same quantity, with currants or raisins added, makes a very good loaf cake.

33. Cup Cake, No. 2. * Four cups of flour, two cups of sugar, one cup of butter, one cup of cream, four eggs, one nutmeg, half a tea-spoonful of saleratus, one cup of raisins, and one of currants.

34. Election Cake. Four pounds of flour; three quarters of a pound of butter; four eggs; one pound of sugar; half a pint of good yeast; wet it with milk, as soft as can be moulded on a board. Set it to rise over night in winter; in warm weather, three hours is usually enough for it to rise. Bake it about three quarters of an hour.

35. Sponge Cake, No. 1. The weight of six eggs in sugar, the weight of four eggs in flour, a little rose-water. The whites and yolks of ten eggs should be beaten thoroughly and separately. The eggs and sugar should be well beaten together; but after the flour is sprinkled, it should not be stirred a moment longer than is necessary to mix it well; it should be poured into the pan, and got into the oven with all possible expedition. Twenty minutes is about long enough to bake it.

36. Sponge Cake, No. 2. * Four large eggs, two cups of flour, two cups of sugar, even full; beat the two parts of the eggs separate, the white to a froth, then beat them together, then stir in the flour, and without delay put it into the oven.

37. Cheap Sponge Cake, No. 3. Four eggs, three cups of sugar, one cup of milk, one tea-spoonful of saleratus, flour enough to make it a good stiff batter, a little salt and spice, quick oven. Bake it twenty minutes.

38. Rice Flour Sponge Cake, No. 4. It is made like other sponge cake, except that you use three quarters of a pound of rice flour, thirteen eggs, leaving out four whites, and add a little salt.

39. Raised Cake. * Four pounds of flour, half a pound of butter, half a pound of sugar, one pint of new milk, one pint of yeast; when risen, put it in the oven, and bake it till you can put a knitting needle in, and draw it out clean.

40. Carraway Cake. Take one pound of flour, three quarters of a pound of sugar, half a pound of butter, a glass of rose-water, four eggs, and half a tea-cup of caraway seed,--the materials well rubbed together, and beat up. Drop them from a spoon on tin sheets, and bake them twenty or thirty minutes, in rather a slow oven.

41. Loaf Cake, No. 1. * Four pounds of flour, two pounds of sugar, one pint of yeast, three eggs, two nutmegs, one pound of raisins; rub half the sugar and butter when you mix it, let it rise, then rub the rest of the butter and sugar, and pour it into pans, and bake immediately.

42. Loaf Cake, No. 2. * Three pounds of flour, one pound and a half of butter, one pound and a quarter of sugar, one pound of raisins, one pint of yeast, ten eggs; spice to your taste.

43. Loaf Cake, No. 3. Two pounds of flour, half a pound of sugar, quarter of a pound of butter, two eggs, a gill of sweet yeast, half an ounce of cinnamon, a large spoonful of rose-water; if it is not about as thin as good white bread dough, add a little milk. Bake it about three quarters of an hour.

44. Loaf Cake, No. 4. * Five eggs, two large tea-cupfuls of molasses, the same of brown sugar rolled fine, the same of fresh butter, one cup of rich milk, five cups of flour sifted; add powdered allspice, cloves, and ginger, to your liking. Cut up the butter in the milk, warm them slightly, warm also the molasses, and stir it into the milk and butter, then stir in gradually the sugar, and let it cool. Beat the eggs very light, and stir them into the mixture alternately with the flour; add the ginger and other spice, and stir the whole very hard. Add half a pound of currants or raisins, and bake it in a moderate oven.

45. Loaf Cake, very nice, No. 5. * One pound of flour, three eggs, one cup of sugar, one of butter, one pound of raisins, half a pound of currants, two tea-spoonfuls of rose-water, nutmeg, one cup of cream, one tea-spoonful of saleratus.

46. Cheap Loaf Cake, No. 6. Two cups of flour, one cup of molasses, two eggs well beat up, half a cup of currants, half a cup of raisins, half a tea-spoonful of cloves, the same of nutmegs, one tea-spoonful of saleratus, half a cup of butter.

47. Loaf Cream Cake, No. 7. * Twelve cups of flour, seven cups of sugar, six eggs, one pint of cream, one tea-spoonful of saleratus; salt and spice to suit your taste. This is enough for two loaves; put raisins or currants in one of them.

48. Wedding Cake, No. 1. * Four pounds of flour, four pounds of sugar, three of butter, forty eggs, five pounds of stoned raisins, three pounds of currants, one ounce of mace, half an ounce of nutmeg, six tea-spoonfuls of rose-water, four tea-spoonfuls of cream of tartar, stirred in the flour, two tea-spoonfuls of saleratus well dissolved. Beat the butter and sugar to a cream; beat the yolks and whites separate, add the flour gradually, then the spice and saleratus. Bake it two hours and a half.

49. Wedding Cake, No. 2. * Four pounds of flour, three pounds of butter, three pounds of sugar, four pounds of currants, two pounds of raisins, twenty-four eggs, one ounce of mace, and three nutmegs. A little molasses makes it dark-colored, which is desirable. Half a pound of citron improves it. Bake it two and a half or three hours.

50. Wedding Cake, No. 3. * Four pounds of flour, three pounds of butter, four pounds of sugar, thirty eggs, three and a half pounds of currants, one pound of citron, one ounce of mace, a little cinnamon, very little cloves; make it into loaves of convenient size. Bake it two and a half or three hours.

51. Frosting for Cake, No. 1. * Beat the whites of eggs to an entire froth, and to each egg add five tea-spoonfuls sifted loaf sugar, gradually; beat it a great while. Put it on when your cake is hot or cold, as is most convenient. A little lemon juice squeezed into the egg and sugar, improves it. Spread it on with a knife, and smooth it over with a soft brush, like a shaving brush.

52. Frosting for Cake, No. 2. * Three and a half pounds of loaf sugar, the whites of twelve eggs, lemon juice, and a little potato starch.

53. Cheap Tea Cake. Three cups of sugar, three eggs, one cup of butter, one cup of milk, a spoonful of dissolved saleratus, and four cups of flour, well beat up. If it is so stiff that it will not stir easily, add a little more milk.

54. Gingerbread, No. 1. Rub four and a half pounds of flour with half a pound of lard, and half a pound of butter; a pint of molasses, a gill of milk, two table-spoonfuls of ginger, a tea-spoonful of saleratus, stirred together. All mixed, bake in shallow pans, twenty or thirty minutes.

55. Soft Gingerbread, No. 2. Six tea-cups of flour, three of molasses, one of cream, one of butter, one table-spoonful of ginger, and one of saleratus.

56. Family Gingerbread, No. 3. Four cups of molasses, two cups of boiling water, four tea-spoonfuls of saleratus, a small piece of melted butter; make it stiff with flour; roll it thin, and bake in pans.

57. Sugar Gingerbread, No. 4. * Two pounds of flour, one of sugar, three quarters of a pound of butter, two eggs, half a tea-cup of water, one tea-spoonful of saleratus; ginger to your taste.

58. Soft Gingerbread, very nice, No. 5. Four tea-cups of flour, two cups of molasses, half a cup of butter, two cups of buttermilk, a cup of thick cream, three eggs, a table-spoonful of ginger, and the same of saleratus. Mix them all together with the exception of buttermilk, in which the saleratus must be dissolved, and then added to the rest. Bake in a quick oven.

59. Mrs. Green's Gingerbread, No. 6. One pound of butter, one pound of sugar, one cup of milk, one large table-spoonful of ginger, one large tea-spoonful of saleratus; flour enough to roll well.

60. Hard Gingerbread, No. 7. * Four cups of molasses, four large tea-spoonfuls of saleratus, one tea-spoonful of pulverized alum, dissolved in hot water, a piece of butter the size of an egg, two table-spoonfuls of ginger; boil the molasses and pour it boiling hot to the flour; make it as hard as it can be rolled; roll very thin, and cut into squares.

61. Gingerbread, No. 8. * Take a tea-cupful of molasses, a tea-spoonful of saleratus, dissolved in half a cup of boiling water, a tea-spoonful of ginger, and flour to make it hard enough to roll. Bake it five minutes.

62. Wafers. One pound of flour, quarter of a pound of butter, two eggs beat, one glass of quince preserve juice, and a nutmeg.

63. Fried Wafers. * Two eggs, two large spoonfuls of sugar, one nutmeg; flour enough to knead up hard; roll thin.

64. Shrewsbury Cake. One pound of flour, three quarters of a pound of sugar, three quarters of a pound of butter, four eggs, one nutmeg.

65. Clove Cake. Three pounds of flour, one of butter, one of sugar, three eggs, two spoonfuls of cloves; mix it with molasses.

66. Wonders. Two pounds of flour, three quarters of a pound of sugar, half a pound of butter, nine eggs, a little mace and rose-water.

67. Jumbles. Three pounds of flour, two of sugar, one of butter, eight eggs, with a little caraway seed; and a little milk, if the eggs are not sufficient.

68. Soft Cakes. One pound and a half of butter rubbed into two pounds of flour; add one wine-glass of preserve juice, one of rose-water, two of yeast, nutmeg, cinnamon, and currants, and bake in little pans.

69. Composition Cake. One pound of flour, one of sugar, half a pound of butter, seven eggs, and half a pint of cream.

70. Common Flat-Jacks, No. 1. * One quart sour milk, thicken it with flour, two tea-spoonfuls of saleratus, and a little salt.

71. Indian Flat-Jacks, No. 2. Scald a quart of Indian meal; when lukewarm, stir in half a pint of flour, half a tea-cupful of yeast, and a little salt; when light, fry them in just fat enough to prevent their sticking to the pan.

72. Indian Griddle Cakes, or Flat-Jacks, No. 3. One pint of Indian meal, one cup of flour, a little salt and ginger, a table-spoonful of molasses, a tea-spoonful of saleratus, sour milk enough to make a stiff batter. Bake or fry them on a griddle, or in a spider, like buck-wheat cakes.

73. Rice Flat-Jacks, No. 4. Boil some rice thin; add a pint of sour milk, then thicken it with flour; add a little salt and saleratus.

74. Rice Griddle Cakes, No. 5. Boil one large cup of whole rice quite soft in milk, and while hot stir in a little flour, rice flour, or Indian meal; when cold, add two or three eggs, and a little salt. Bake it in small thin cakes on the griddle.

75. Buck-Wheat Cakes. * Mix your flour with cold water; put in a cup of yeast, and a little salt; set it in a warm place, over night. If it should be sour, in the morning, put in a little saleratus; fry them the same as flat-jacks; leave enough to rise the next mess.

76. Dough Nuts, No. 1. * Two eggs, one cup of sugar, half a pint of sour milk, a little saleratus; salt and spice to your taste; a small piece of butter or cream is better, if you have it; mix the articles together one hour before you fry the cakes; mould with flour.

77. Dough Nuts, No. 2. * Three cups of sugar, three eggs, one cup of butter, one pint of buttermilk, one cup of cream, one nutmeg, saleratus sufficient for the buttermilk; mould with flour.

78. Dough Nuts, No. 3. One cup of molasses, one of sugar, one of sour milk, a piece of butter or lard the size of an egg, two eggs, a large tea-spoonful of saleratus, a little salt, flour enough to mould it stiff.

79. Dough Nuts, No. 4. One pound of flour, quarter of a pound of butter, quarter of a pound of sugar, five eggs, spice.

80. Economical Dough Nuts, No. 5. * One cup of sweet milk, one cup of sugar, one tea-spoonful saleratus, flour enough to make it roll, salt and spice to suit your taste. Two or three plums in each cake improve them.

81. Apple Pancakes, No. 1. * One pint of sour milk, a tea-spoonful of saleratus, a tea-cup of fine Indian meal, a tea-cup of molasses, three sweet apples chopped fine and mixed in, and flour enough to make it the right thickness to drop from a spoon. Have your fat boiling hot. Cook till they slip from the fork.

82. Pancakes, No. 2. Half a pint of milk, three spoonfuls of sugar, one or two eggs, a tea-spoonful of dissolved saleratus spiced with cinnamon or cloves, a little salt, and rose-water. Flour should be stirred in till the spoon moves around with difficulty. Have the fat in your skillet boiling hot, drop them in with a spoon, and cook till thoroughly brown.

83. Plain Cake. Three pounds of flour, one of sugar, one of butter, half a pint of yeast, three gills of milk, three eggs, spice, rose-water.

84. Plum Cake, No. 1. Mix together a pint of lukewarm milk, two quarts of sifted flour, a small tea-cup of yeast. Set it where it will rise quick. When quite light, work in with the hand four beaten eggs, a tea-spoonful of salt, two of cinnamon. Stir a pound of sugar with three quarters of a pound of butter; when white, work it into the cake; add another quart of sifted flour, and beat the whole ten or fifteen minutes, and set it where it will rise again; when of a spongy lightness, put it into buttered cake-pans, and let them stand fifteen or twenty minutes before baking. Add, if you like, a pound and a half of raisins, just before putting the cake in the pans.

85. Plum Cake, No. 2. Five pounds of flour, two of sugar, three quarters of a pound of lard, and the same quantity of butter, one pint of yeast, eight eggs, one quart of milk; roll the sugar into the flour; add the raisins and spice after the first rising.

86. Temperance Cake, No. 1. * Three eggs, two cups of sugar, one cup of milk, one tea-spoonful of saleratus, nutmeg, flour enough to make it pour into the pan; bake it about twenty minutes. Allspice and raisins, instead of nutmeg, make a good plum cake.

87. Temperance Cake, No. 2. Two pounds of flour, three fourths pound of lard and butter, one pound powdered white sugar, one nutmeg grated. After the flour and butter have been incorporated, lay the sugar in, and pour upon it a small tea-spoonful of saleratus dissolved. Have six eggs well beaten, and with a spoon incorporate them well together, till it can be moulded with the hands. Roll it thin, cut with a tumbler, and bake in a few minutes, in a quick oven, without turning.

88. Seed Cakes, No. 1. One tea-cup of butter, two cups of sugar rubbed into four cups of flour; mix it with milk hard enough to roll, half a tea-spoonful of saleratus, and seeds to your taste.

89. Seed Cakes, No. 2. * Eight cups of flour, three cups of sugar, one cup of butter, one cup of cream, one tea-spoonful of saleratus, one egg; seeds to suit your taste.

90. Seed Cakes, No. 3. * One cup of cream, one of sugar, one egg, and caraway seeds; mix and roll out.

91. Buns, No. 1. Rub four ounces of butter into two pounds of flour, four ounces of sugar, and a few caraway seeds, if you like them. Put a spoonful or two of cream into a cup of yeast, and as much good milk as will make the above into a light paste; set it to rise, bake it on tins before a quick fire.

92. Buns, No. 2. * One cup of butter, one of sugar, half cup of yeast, half a pint of milk; make it stiff with flour; add allspice and nutmeg.

93. Cookies, No. 1. Five cups of flour, two of sugar, one of butter, one egg, one tea-spoonful of saleratus, and cut it with a tin into small cakes.

94. Cookies, No. 2. One cup of butter, well mixed with two and a half cups of sugar, three eggs, one cup of milk, one tea-spoonful of saleratus, salt and spice to your taste, flour enough to mould it.

95. Christmas Cookies, No. 3. * Take one pound and a half of flour, three quarters of a pound of sugar, half a pound of butter, half a cup of milk, and two spoonfuls of caraway seeds; melt the butter before you put it in. It is rather difficult to knead, but it can be done. Roll it out and cut it in hearts and diamonds, and bake it on buttered tins.

96. New Year's Cake. A very good plain cake can be made without eggs. Take seven pounds of flour, two and a half pounds of sugar, two pounds of butter, one pint of water, and two tea-spoonfuls of saleratus well dissolved. Roll it out thin, and bake it on tin sheets. It will keep good a long time.

97. Ginger Cake. * One cup and a half of sugar, half a cup of butter, two eggs, a cup of new milk, one tea-spoonful of saleratus, one table-spoonful of ginger, and flour enough to make it hard; roll it thin, and cut it into rounds, or squares, as you choose. Bake quick.

98. Ginger Snaps. * Boil a tea-cupful of molasses, and add two spoonfuls of butter, one spoonful of ginger, and one tea-spoonful of saleratus; stir the flour in when it is hot, roll it thin, cut it in rounds. Bake quick.

99. Currant Cake. * One cup of butter, two of sugar, three eggs, one cup of water or milk, half a tea-spoonful of saleratus, a little grated nutmeg, and a cup of currants.

100. Fruit Cake, No. 1. * Three pounds of flour, three pounds of sugar, three pounds of butter, six pounds of currants, three pounds of raisins, two eggs, one pound of citron, one ounce of mace, one ounce cinnamon, one ounce nutmegs, one gill molasses; beat the butter to a cream, then stir the sugar with the butter; beat the whites of the eggs to a froth, add the froth as it rises to the sugar and butter, then add the yolks, being beat well.

101. Cheap Fruit Cake, No. 2. * One pound of sugar, one pound of butter, six eggs, one quart of molasses, one pint of cream, three and a half pounds of flour, two tea-spoonfuls of saleratus, one table-spoonful of ground cloves, the same of cinnamon, two nutmegs, three pounds of raisins. This quantity will make three loaves.

102. Measure Cake. * Take one tea-cup of butter, and stir it to a cream, two tea-cups of sugar, then stir in four eggs that have been beaten to a froth, a grated nutmeg, and a pint of flour; stir it till it is ready to bake. It is good baked in cups or pans.

103. Bedford Cake. * One pound of flour, one of sugar, one quarter pound of butter, four eggs, one tea-cup of sweet or sour milk, one tea-spoonful of saleratus, spice and fruit to suit your taste.

104. Tea Cakes. * One pound of flour, half pound of butter, half pound of sugar, two cups of milk, one great spoonful of ginger, one tea-spoonful of saleratus; made stiff enough to roll and cut out with a tumbler. Bake in a quick oven.

105. Graham Cake. * Two tea-cups of buttermilk, two tea-cups of sugar, one nutmeg, one tea-spoonful of saleratus.

106. Plain Cake. * Four cups of flour, two cups of sugar, two of buttermilk, one table-spoonful of butter, one tea-spoonful of saleratus, nutmeg and raisins to your liking.

107. Gillet Cake. * Take two tea-cups of sugar, same of butter, two eggs, two tea-spoonfuls of saleratus dissolved in half a cup of milk, and flour sufficient to work it into a mass.

108. Rusk. * Half a pint of milk, one tea-cup full of good yeast, two eggs; stir in flour till it is as thick as pancakes; let it rise light, then add one tea-cup of butter, half a cup of sugar, one tea-spoonful of saleratus, one nutmeg; mix the white of an egg with molasses, and rub on just before and after baking.
109. Observations on making Puddings.

The outside of a boiled pudding often tastes disagreeably, which arises by the cloth not being nicely washed, and kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured, when to be used. If bread, it should be tied loose; if batter, tight over. The water should boil quick when the pudding is put in; and it should be moved about for a minute, lest the ingredients should not mix. Batter pudding should be strained through a coarse sieve, when all is mixed; in others, the eggs separately. The pans and basins must be always buttered. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth.

110. Pudding Sauce. * One pint of sugar, one table-spoonful of vinegar, a piece of butter the size of an egg; boil fifteen minutes; add one table-spoonful of rose-water, a little nutmeg; boil it, with the sugar, in nearly a pint of water, and a large table-spoonful of flour.

111. Cold Sauce. * Take equal quantities of powdered sugar and butter knead them together, make the mixture in a lump, and grate a nutmeg on it.

112. Bread Sauce. * Take a quart of milk, in which soak crumbs of dry bread, or cracker, till it is soft, and as thick as batter; add three eggs, a little sugar, and a little saleratus; bake it about three quarters of an hour; serve up with sauce.

113. Cracker Plum Pudding. * Split open your crackers, and spread them thin with butter; put a layer on the bottom of your pudding dish, cover them with raisins, place them in layers till the dish is nearly full. Then take four eggs and beat them well, and mix them with a quart of milk, and pour it over the pudding; add a little salt, and serve up with sauce. Plain cracker pudding may be made in the same way, by omitting the plums.

114. Boiled Apple Pudding. Line a basin with paste, tolerably thin, fill it with the apples, and cover it with the paste; tie a cloth over it, and boil it about an hour and a half, till the apples are done soft.

115. Boston Pudding. Make a good common paste. When you roll it out the last time, cut off the edges till you get it of a square shape. Have ready some fruit, sweetened to your taste. If cranberries, gooseberries, or dried peaches, they should be stewed. If apples, they should be stewed in a very little water, drained, and seasoned with some kind of spice to your liking. If currants, raspberries, or blackberries, they should be mashed with sugar, and put into the pudding raw. Spread the fruit thick, all over the sheet of paste, (which must not be rolled too thin.) When it is covered all over with the fruit, roll it up, and close the dough at both ends and down the last side. Tie the pudding in a cloth, and boil it. Eat it hot with sugar. Some use beef suet instead of butter for making the paste.

116. Boiled Bread Pudding. Grate white bread, pour boiling milk over it, and cover it close. When soaked an hour or two, beat it fine, and mix it with two or three eggs well beaten. Put it into a basin that will just hold it; tie a floured cloth over it, and put it in boiling water. Serve it up with nice sauce.

117. Squash Pudding. Run your stewed squash through a sieve; take four eggs, one pint of milk; sweeten it thoroughly; add a little rose-water and cinnamon. Make a good paste, and pour the above ingredients into a deep pudding dish.

118. Custard Pudding. Mix by degrees a pint of milk with a large spoonful of flour, the yolks of five eggs, and some grated lemon. Butter a basin that will exactly hold it; pour the batter in, and tie a floured cloth over. Put it in boiling water over the fire, and turn it about a few minutes, to prevent the eggs from going to one side. Half an hour will boil it. Serve it with sweet sauce.

119. Baked Rice Pudding, No. 1. Swell a coffee-cup of rice, add a quart of milk; sweeten it with brown sugar, and bake it about an hour, or a little more, in a quick oven or baker.

120. Baked Rice Pudding, No. 2. * Two cups of rice, two quarts of milk, half a cup of sugar, a large tea-spoonful of salt; bake it two hours; serve it up with butter.

121. Fruit Rice Pudding. Swell the rice with milk over the fire, then mix fruit of any kind with it,--currants, gooseberries, or quartered apples; put one egg in to bind the rice; boil it well, and serve it with sugar and butter, beat together, with nutmeg, or mace.

122. Plain Rice Pudding. Wash and pick your rice, tie it in a cloth, leaving plenty of room for it to swell. Boil it an hour or more, as you prefer. When done, eat it with sweet sauce, or butter and sugar. Two eggs put in while it is hot, well beaten, is an improvement.

123. Suet Pudding, No. 1. Chop a pound of suet, mix with it a pound and a quarter of flour, two eggs beaten separately, a little salt, and as little milk as will make it. Boil it four hours. It eats well next day, cut in slices and broiled.

124. Suet Pudding, No. 2. * Sift your meal, chop your suet, and put it in the middle of the meal; strew over a little salt, then pour on boiling water, and mix it very stiff; then soften it by putting in half a cup or more of molasses. Wet your bag in boiling water; put the pudding in and tie it up tight; have the water boiling hot when you put it in; boil it an hour and a half.

125. Baked Suet Pudding, No. 3. * Put a quart of milk over the fire; put your suet in it, and a little salt; when it boils, stir in your meal, and make it very stiff; then stir in a cup of molasses, and thin it down with milk; bake it three hours, or, if convenient, let it stand in the oven over night.

126. Plain Suet Pudding, No. 4. Sift two pounds of flour into a pan, and add a salt-spoon of salt. Mince very fine one pound of beef suet, and rub it into a stiff dough with a little cold water. Then roll it out an inch thick, or rather more. Cut it into dumplings with the edge of a tumbler. Put them into a pot of boiling water, and let them boil an hour and a half. Send them to the table hot, to eat with boiled loin of mutton, or with molasses after the meat is removed.

127. Suet Pudding, No. 5. Mince very fine as much beef suet as will make two large table-spoonfuls. Grate two handfuls of breadcrumbs; boil a quart of milk, and pour it hot on the bread. Cover it, and set it aside to steep for half an hour; then put it to cool. Beat eight eggs very light; stir the suet, and three table-spoonfuls of flour alternately into the bread and milk, and add, by degrees, the eggs. Lastly, stir in a table-spoonful of powdered nutmeg and cinnamon mixed. Pour it into a bag that has been dipped in hot water and floured; tie it firmly; put it into a pot of boiling hot water, and boil it two hours. Do not take it up till immediately before it is wanted, and send it to the table hot. Eat it with sauce, or with molasses.

128. Green Corn Pudding. Take one dozen and a half ears of green corn, split the kernels lengthwise of the ear with a sharp knife, then with a case knife scrape the corn from the cob, leaving the hulls on the cob; mix it with three to four quarts of rich sweet milk; add four eggs, well beat; two table-spoonfuls of sugar; salt to the taste; bake it three hours. To be eaten hot, with butter.

129. Sago Pudding, No. 1. Boil a pint and a half of new milk, with four spoonfuls of sago, nicely washed and picked, lemon-peel, cinnamon, and nutmeg; sweeten to your taste; then mix four eggs; put a paste round the dish, and bake it slowly.

130. Sago Pudding, No. 2. Half a cup of sago to one quart of milk; if the white sago, bake it two or three hours--if the brown, stew, before adding the milk; beat four eggs, adding salt; spice to your taste, and add more milk, if quite thick with sago. Bake it an hour.

131. Sago Pudding, No. 3. A large table-spoonful of sago, boiled in one quart of milk, the peel of a lemon, a little nutmeg, and four eggs. Bake it about an hour and a half.

132. Bird's Nest Sago Pudding, No. 4. Soak half a pint of sago in three pints of water, stirring it occasionally, until it is uniformly swelled. Pare and core ten or twelve apples; fill the holes in the centre, and put them, without piling them one over another, in a pudding dish, so that the sago will just cover them. The sago may then be poured on, and the pudding baked, until the apples are soft.

133. Apple Dumpling, No. 1. * Set your tin pail or kettle on the stove, put in a cup of water, cut in four large apples, one pint sour milk, one large tea-spoonful saleratus; mould your crust and spread it over the top; cover it tight; bake it one hour.

134. Apple Dumpling, No. 2. Select large, fair, pleasant sour, and mellow apples; pare them, and take out the core with a small knife, and fill up the place with sugar; prepare some pie-crust, roll it out quite thick, and cut it into pieces just large enough to cover one apple. Lay an apple on each piece, and enclose them entirely; tie them up in a thick piece of cloth that has been well floured, put them in a pot of boiling water, and boil them one hour; if the boiling should stop, they will be heavy. Serve them up with sweet sauce, or butter and sugar.

135. Bird's Nest Pudding. Put into three pints of boiling milk, six crackers pounded fine, and one cup of raisins; when cool, add four eggs well beaten, a little sugar, and four good-sized apples, pared, with the core carefully removed. To be baked, and eaten with warm sauce.

136. Quaking Plum Pudding, very nice. * Take slices of light bread and spread them thin with butter, and lay in the pudding dish layers of bread and raisins, within an inch of the top; then take five eggs and beat them well, and mix them with a quart of milk, and pour it over the pudding; add salt and spice to suit your taste; you may omit the sugar, and serve it up with sweet sauce. Bake it twenty or twenty-five minutes. Before you use the raisins, boil them in a very little water, and put it all in.

137. Batter Pudding, No. 1. One quart of milk, three eggs, one table-spoonful of salt, flour enough to make a batter; beat the ingredients till free from lumps, and it will not rope; boil it one hour and a half; if the batter be quite thin, butter the bag.

138. Batter Pudding, No. 2. * A pint of milk, four eggs, made thick with flour, a little thicker than cream. Boil it one hour; serve it up with sauce made of flour and water, butter, sugar, a little vinegar, or tart, with spice to your taste.

139. Sunderland Pudding. Eight spoonfuls of flour, three eggs, one pint of milk; baked in cups about fifteen minutes; sweet sauce.

140. Puddings in Haste. Chop your suet, and put with grated bread a few currants, the yolks of four eggs and the whites of two, some grated lemon-peel, and ginger. Mix and make it into little balls about the size and shape of an egg, with a little flour. Have ready a skillet of boiling water, and throw them in. Twenty minutes will boil them; they will rise to the top when done. Serve them up with sweet sauce.

141. Bread and Butter Pudding. Slice bread, spread with butter, and lay it in a dish, with currants between each layer; add sliced citron, orange, or lemon, if to be very nice. Pour over an unboiled custard of milk, two or three eggs, a few pimentoes, and a very little preserve, two hours, at least, before it is to be baked. A paste round the edge makes all puddings look better, but is not necessary.

142. Baked Apple Pudding. Pare and quarter four large apples; boil them tender, with the rind of a lemon, in so little water that, when done, none may remain; beat them quite fine in a mortar; crumb in a small roll, four ounces of butter melted, four eggs, the juice of half a lemon, and sugar to your taste; beat all together, and lay it in a dish with paste to turn out. Bake it an hour and a half.

143. Tapioca Pudding. * Six table-spoonfuls of tapioca, one quart of milk, three eggs, sugar and spice to your taste; heat the milk and tapioca moderately; bake it one hour.

144. Quince Pudding. Take six large ripe quinces; pare them, and cut out all the blemishes. Then scrape them to a pulp, and mix the pulp with half a pint of cream, and a half a pound of powdered sugar, stirring them together very hard. Beat the yolks of seven eggs, (omitting all the whites except two,) and stir them gradually into the mixture, adding two wine-glasses of rose-water. Stir the whole well together, and bake it in a buttered dish three quarters of an hour. Grate sugar over it when cold.

145. Rice Milk Pudding. Pick and wash half a pint of rice, and boil it, in a quart of water, till it is quite soft. Then drain it, and mix it with a quart of rich milk. You may add half a pound of whole raisins. Set it over hot coals, and stir it frequently till it boils. When it boils hard, stir in, alternately, two beaten eggs and four large table-spoonfuls of brown sugar.

146. Plain Rice Pudding. Boil three cups of rice in two quarts of milk till soft, then add two quarts of cold milk, eight eggs beat light, a quarter pound of butter, two nutmegs, and sugar to the taste.

147. Bread Pudding. Cut one loaf of bread in fine pieces, sprinkle with a little salt, boil two quarts of milk and pour over; cover close until well soaked; mash it well; add six eggs, one pound of butter, some cinnamon or nutmeg; sweeten it; bake it, in a quick oven, one hour and a half.

148. Flour Pudding. Beat one dozen eggs light; add two quarts of milk, a little salt, mix with wheat flour to a batter, beat it well, pour into a bag, and boil four hours; two pounds of currants added to it is a great improvement, but it is very good without.