Leave plenty
of room; for Indian swells very much. The milk with which you mix it
should be merely warm; if it be scalding, the pudding will break to
pieces. Some people chop sweet suet fine, and warm in the milk; others
warm thin slices of sweet apple to be stirred into the pudding. Water
will answer instead of milk.
FLOUR OR BATTER PUDDING.
Common flour pudding, or batter pudding, is easily made. Those who
live in the country can beat up five or six eggs with a quart of milk,
and a little salt, with flour enough to make it just thick enough to
pour without difficulty. Those who live in the city, and are obliged
to buy eggs, can do with three eggs to a quart, and more flour in
proportion. Boil about three quarters of an hour.
BREAD PUDDING.
A nice pudding may be made of bits of bread. They should be crumbled
and soaked in milk over night. In the morning, beat up three eggs
with it, add a little salt, tie it up in a bag, or in a pan that will
exclude every drop of water, and boil it little more than an hour.
No puddings should be put into the pot, till the water boils. Bread
prepared in the same way makes good plum-puddings.
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