r, and do
not touch or move it until the pudding is done. It takes exactly an hour
to cook. If moved or jarred during the cooking, it will be likely to
fall. Slip it out of the pail on a hot dish, and serve with cream sauce.
A double boiler with tightly fitting cover is excellent for cooking this
pudding.

BREAD AND FRUIT CUSTARD.--Soak a cupful of finely grated bread
crumbs in a pint of rich milk heated to scalding. Add two thirds of a
cup of sugar, and the grated yellow rind of half a lemon. When cool, add
two eggs well beaten. Also two cups of canned apricots or peaches
drained of juice, or, if preferred, a mixture of one and one half cups
of chopped apples, one half cup of raisins, and a little citron. Turn
into a pudding dish, and steam in a steamer over a kettle of boiling
water for two hours. The amount of sugar necessary will vary somewhat
according to the fruit used.

DATE PUDDING.--Turn a cup of hot milk over two cups of stale bread
crumbs, and soak until softened; add one half cup of cream and one cup
of chopped and stoned dates. Mix all thoroughly together. Put in a china
dish and steam for three hours. Serve hot with lemon sauce.

RICE BALLS.--Steam one cup of rice till tender. Wring pudding
cloths about ten inches square out of hot water, and spread the rice one
third of an inch over the cloth. Put a stoned peach or apricot from
which the skin has been removed, in the center, filling the cavity in
each half of the fruit with rice. Draw up the cloth until the rice
smoothly envelops the fruit, tie, and steam ten or fifteen minutes.
Remove the cloth carefully, turn out into saucers, and serve with sauce
made from peach of apricot juice. Easy-cooking tart apples may also be
used. Steam them thirty minutes, and serve with sugar and cream.

STEAMED BREAD CUSTARD.--Cut stale bread in slices, removing hard
crusts. Oil a deep pudding mold, and sprinkle the bottom and sides with
Zante currants; over these place a layer of the slices of bread,
sprinkled with currants; add several layers, sprinkling each with the
currants in the same manner. Cover with a custard made by beating
together three or four eggs, three tablespoonfuls of sugar, and one
quart of milk. Put the pudding in a cool place for three hours; at the
end of that time, steam one and a quarter hours. Serve with mock cream
flavored with vanilla. Apple marmalade may be used to spread between the
slices in place of currants, if preferred.

STEAMED FIG P