n, put into
a buttered dish and bake until set, or about three-quarters of an
hour. Three of the whites of the eggs could be left out for a meringue
on the top of the pudding. Most excellent.

COCOANUT PUDDING. No. 3.

A cup of grated cocoanut put into the recipes of Cracker Pudding and
Bread Pudding, makes good cocoanut pudding.

CHERRY PUDDING, BOILED OR STEAMED.

Two eggs well beaten, one cupful of sweet milk, sifted flour enough to
make a _stiff_ batter, two large teaspoonfuls of baking powder, a
pinch of salt and as many cherries as can be stirred in. Boil one hour
or steam and serve with liquid sauce.

Cranberries, currants, peaches, cherries, or any tart fruit is nice
used with this recipe. Serve with sweet sauce.

CHERRY PUDDING. No. 2.

Make a crust or paste of two cupfuls of flour, two teaspoonfuls of
baking powder, a teaspoonful of salt; wet up with milk or water; roll
out a quarter of an inch thick, butter a large common bowl and line it
with this paste, leaving it large enough to lap over the top; fill it
with stoned cherries and half a cupful of sugar. Gather the paste
closely over the top, sprinkle a little with dry flour and cover the
whole with a linen cloth, fastening it with a string. Put it into a
pot of boiling water and cook for an hour and a half. Serve with sweet
sauce.

ENGLISH PLUM PUDDING. (The Genuine.)

Soak one pound of stale bread in a pint of hot milk and let it stand
and cool. When cold, add to it one-half pound of sugar and the yolks
of eight eggs beaten to a cream, one pound of raisins, stoned and
floured, one pound of Zante currants, washed and floured, a quarter
of a pound of citron cut in slips and dredged with flour, one pound of
beef suet, chopped fine and _salted_, one glass of wine, one glass of
brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves
mixed; beat the whole well together and, as the last thing, add the
whites of the eight eggs, beaten to a stiff froth; pour into a cloth,
previously scalded and dredged with flour, tie it firmly, leaving room
for the pudding to swell and boil six hours. Serve with wine or brandy
sauce.

It is best to prepare the ingredients the day before and cover
closely.

CHRISTMAS PLUM PUDDING. (By Measure.)

One cupful of finely-chopped beef suet, two cupfuls of fine bread
crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one
cupful of well-washed currants, one cupful of chopped blanched