WHORTLEBERRY PUDDING.

Whortleberries are good both in flour and Indian puddings.  A pint of milk, with a little salt and a little molasses, stirred quite stiff with Indian meal, and a quart of berries stirred in gradually with a spoon, makes a good-sized pudding.  Leave room for it to swell; and let it boil three hours.

When you put them into flour, make your pudding just like batter puddings; but considerably thicker, or the berries will sink.  Two hours is plenty long enough to boil No pudding should be put in till the water boils.  Leave room to swell.

PLUM PUDDING.

If you wish to make a really nice, soft, custard-like plum pudding, pound six crackers, or dried crusts of light bread, fine, and soak them over night in milk enough to cover them; put them in about three pints of milk, beat up six eggs, put in a little lemon-brandy, a whole nutmeg, and about three quarters of a pound of raisins which have been rubbed in flour.  Bake it two hours, or perhaps a little short of that.  It is easy to judge from the appearance whether it is done.

The surest way of making a light, rich plum pudding, is to spread slices of sweet light bread plentifully with butter; on each side of the slices spread abundantly raisins, or currants, nicely prepared; when they are all heaped up in a dish, cover them with milk, eggs, sugar and spice, well beat up, and prepared just as you do for custards.  Let it bake about an hour.

One sauce answers for common use for all sorts of puddings.  Flour-and-water stirred into boiling water, sweetened to your taste with either molasses or sugar, according to your ideas of economy; a great spoonful of rose-water, if you have it; butter half as big as a hen’s egg.  If you want to make it very nice, put in a glass of wine, and grate nutmeg on the top.

When you wish better sauce than common, take a quarter of a pound of butter and the same of sugar, mould them well together with your hand, add a little wine, if you choose.  Make it into a lump, set it away to cool, and grate nutmeg over it.

HASTY PUDDING.

Boil water, a quart, three pints, or two quarts, according to the size of your family; sift your meal, stir five or six spoonfuls of it thoroughly into a bowl of water; when the water in the kettle boils, pour into it the contents of the bowl; stir it well, and let it boil up thick; put in salt to suit your own taste, then stand over the kettle, and sprinkle in meal, handful after handful, stirring it very thoroughly all the time, and letting it boil between whiles.  When it is so thick that you stir it with great difficulty, it is about right.  It takes about half an hour’s cooking.  Eat it with milk or molasses.  Either Indian meal or rye meal may be used.  If the system is in a restricted state, nothing can be better than rye hasty pudding and West India molasses.  This diet would save many a one the horrors of dyspepsia.