In boiling pudding, have plenty of water in the pot boiling when the pudding is put in, and do not let it stop; add more as it is needed. Turn the pudding frequently. If a cloth is used, dip the pudding when done into a pan of cold water, so that it can be removed easily.

In using molds, grease well with butter, tie the lid closely, and set in a pot with very little water, and add more as needed.

Fruit sauces are nice with blanc-mange and corn-starch puddings.

Fresh red cherries, stewed, sweetened, and passed through a sieve, and slightly thickened with corn starch, make a good sauce.

Beat the eggs separately.

If a mold is used for boiling, be sure to have it well greased.

A bag or cloth should be wrung out of hot water and well floured.

In boiling, always put the pudding into boiling water, enough to cover.

Boiled and steamed puddings require nearly twice as much time as baked.

Apple Dumplings

Use good-sized rather tart apples, pare and remove the cores; envelope each separately in puff-paste, and tie it in a piece of cloth; boil or steam for one hour; before serving, remove the cloths, cut a piece from each, and put in some sugar and fresh butter; replace the piece of paste, and sprinkle with powdered sugar; if preferred, they may be served with liquid sauce or sweetened cream.

Apple Roll

One pound flour, one-fourth pound of butter, mix with sufficient water to make a not very stiff paste; pare and slice rather thick some tart apples, roll out the paste as for pie-crust, and spread the sliced apples to cover it, sprinkle on a little flour, and roll up as tightly as possible without breaking the paste; cook it in a steamer, or wrap in a cloth and boil for an hour; serve by cutting across in thin slices, with sauce of butter and sugar.

Brown-Top Pudding

Take slices of any kind of rich cake without fruit, make a custard of four eggs, one quart of milk, sugar, and flavor to taste; pour over the cake, which will rise to the top; bake like custard.

Blackberry Pudding

1. Put the berries into a preserving kettle, and mash with sugar enough to make sweet; set over the fire, and when it begins to simmer stir in very gradually two teaspoonfuls of flour to a quart of fruit; stir until well cooked, and eat either hot or cold with cream; raspberries may be used in the same way.

2. Butter and lard together the size of an egg, one cup of sugar, one egg; beat sugar, butter, lard, and egg together, one cup of sweet milk, two teapoonfuls of baking powder; stir thick with berries.

Batter Fruit Pudding

Butter thickly a pudding-dish that will hold a pint and one-half; fill it nearly full of good baking apples cut up fine; pour over them a batter made with four tablespoonfuls of flour, three eggs, and one-half pint of milk; tie a buttered and floured cloth over the dish - which ought to be quite full - and boil the pudding one and a quarter hours; turn it out into a hot dish, and strew sugar thickly over it.