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