batter pudding, but very little stiffer, is very nice, eaten with
sweet sauce.


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