Connecticut western news., 1879-12-24
HOUSEHOLD HINTS.

APPLE DUMP L1Nas. Pare few good sized baking apples, and roll out some paste, divide it into as many pieces as you have apples, cut two rounds from each, and put an apple under each piece, and put the other over, join the edges. tie them in cloths, and boil them one hour.
 APPLE DUMPI1NGs, BAKED Make them as directed above, but instead of tying them in cloths, place them in a buttered dish, and bake them.
 SUET DUMP1Nas.-Make the paste the same as for suet pudding, wet your cloths, dust flour over it, put it in the paste the size intended, tie up, and boil an hour.
 RICE DUMP11NGs.-Boil a pound of rice in two quarts of water till it be- comes quite dry, then take it off, and spread it to cool, Tightening the kernels with a fork. Pare dozen juicy apples scoop out the cores, i'll the cavities with lemou and sugar.% Spread over every apple thick coating of the boil ed rice. Tie each in separate cloth. Boil an hour and half-be careful you do not break in turning them out.
 PLAIN INDIAN DUMPLINGs.-In dumplings are very good made plain, by merely wetting the meal with scald ing water or milk, and adding little salt. You can, if you choose, boil the whole together in mould or buttered bowl; cook at least four hours. If they are to be served for dessert, add little molasses, and if you have it, quarter of apound of finely minced suet.
 PLAIN BREAD PUDDING. three quarters of pound of any odd scraps of bread, either crust or crumb, cut them small and pour on them pint and half of boiling water to soak them we'll. Lot it stand until the water is cool, then press it out, and mash the bread smooth with the back of spoon. Add to it a teaspoonful of powdered ginger, moist sugar to sweeten, three-quarters of a pound of picked and cleaned entrants. Mix well, and lay in pan well buttered; {; fatten it down with B spoon, lay some pieces of butter on the top, and bake in moderate oven. Serve hot.
 ELEGANT BREAD PUDDIN&.-Takei light white bread and cut it in thin slices. Put into pudding shape layer of any sort of preserve, then slice of bread, and repeat until the mould is almost full. Pour over all @ pint of warn. milk, in which four well-beatsn eggs have been mixed; cover the mould with 8 piece of linen, place in saucepan with little boiling water, let it boil twenty minutes, and serve with pudding sauce. SUET PUDD1Na.-To 8 pound and a quarter of flour, add pound of shred suet, with two eggs beaten separately, 8 little salt, and a little ground ginger, and just enough milk to make it; boil it four hours. It Is very nice the next day cut in slices and broiled.
 PLUM PUDDING. half pound of raisins, wash clean and pick half a pound of currants chop half pound of beef or mutton suet, very fine, have some bread crumbs made fine through a wire sieve; cut fine little candied or ange, lemon and citron; grate a little nut meg, few grains of powdered cinna- mon, break eight eggs, (according to the l size pudding required, beat them up in large basin, then add your spice and quarter of a pound of fine sugar, then your candies, entrants and raisins, sweeten then cup of cream or milk, add the grating of one lemon, mix iu bread-crumbs till it is quite stiff and we'll mixed, let it stand for some hours butter plain round mould if you have it, sprinkle it all over with fried bread-crumbs. It will take three hours to steam. Pour sauce over it, any that may be approved.