hould be a
pale clear yellow, as light as a puff, and cutting easily with a spoon.
It is not "true to name" in these days of costly eggs, but deserved it
in the pioneer epoch which originated it.

_Boiled Batter Pudding_: Make the same batter as above, only putting in
a teaspoonful baking powder. Stir well through it three cups seeded
raisins, wet in whiskey and very well floured. Tie up in a newly-scalded
floured pudding bag, pop in a kettle of boiling water, keep it full,
with more boiling water, and cook from an hour to an hour and a half,
according to size. Serve very hot with plenty of very rich sweet sauce
highly flavored, and be sure to warm your knife or spoon before cutting
into the pudding.

_Apple Pudding_: (M. W. Watkins.) Core and peel half a dozen tart
apples, slice crosswise, put the slices in layers in a deep dish with
plenty of sugar, butter in reason, cinnamon and a very little water.
Pour over a batter made thus: one egg beaten light with half a cup
sugar, butter the size of a walnut, half a cup milk, pinch of salt,
flour enough to make thick enough for layer cake, with a teaspoonful
baking powder sifted through. Spread batter smooth, dot with bits of
butter on top, and bake in a brisk, but not scorching oven, half an
hour or longer if needed--the apples must be thoroughly cooked. Serve
hot or cold--preferably hot, with hard sauce or wine sauce.

_Apple Dumplings_: Pare and core half a dozen tart apples, stick three
cloves in each, fill the core-spaces full of very sweet hard sauce,
stick a sliver of mace in the sauce, then set each apple on a round of
good short paste, and work the paste up over it, joining the edges neat
and trig. Set close in a pan just big enough, pour around a half cup of
sugar melted in a cup of water with a little butter and lemon juice.
Cover the pan and cook quickly until done--then uncover, brown, take up
and serve piping hot with a very rich hard sauce.

_Crumb Pudding_: (Anne McVay.) Soak a cup of dry grated bread crumbs in
half a pint of milk until soft, add then the well-beaten yolks of two
eggs, half a cup sugar, tablespoonful butter, and another half-pint
milk. Flavor with lemon, vanilla or brandy, as preferred. Bake until
firm in a quick, but not scorching hot oven, cover with meringue made
from the egg-whites and half a cup of sugar. Barely color the meringue.
Let cool, and serve with either whipped or sweetened cream, or a fruit
sauce. Good without any sauce.