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Classic
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page 199
half the white pudding into the mold, then the chocolate, then the rest of the
white; or two layers of chocolate may be used with a white between;
or the center may be cocoa (made by adding half a cocoa-nut grated fine), and
the outside chocolate;
or pine-apple chopped fine (if first cooked in a little water, the latter makes
a nice dressing),
or strawberries, may be used.--Mrs. D. Buxton.
CREAM PUDDING.
Stir together a half pint of cream, an ounce and a half sugar, the yolks of
three eggs, and a little grated nutmeg; add the well-beaten whites, stirring
lightly, and pour into a buttered pie-plate on which has been sprinkled the
crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over
the top a layer of bread-crumbs and bake.
COTTAGE PUDDING.
One cup sugar, half cup butter, one egg, cup sweet milk, tea-spoon soda
dissolved in the milk, two tea-spoons cream tartar in the flour, three cups
flour, half tea-spoon extract of lemon. Sprinkle a little sugar over the top
just before putting in the oven, bake in a small bread-pan, and when done cut in
oven, bake in a small bread-pan, and when done cut in squares, and serve with
sauce made of two table-spoons butter, cup sugar, table-spoon flour wet with a
little cold water and stirred until like cream; add a pint boiling water, let
boil two or three minutes, stirring all the time. After taking from the fire,
add half tea-spoon extract of lemon.
Nutmeg may be used in place of lemon. What is left of the pudding and sauce may
be served cold for tea.--Mrs. Howard Vosbury.
CHOCOLATE PUDDING.
One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of
five eggs; scald milk and chocolate together, and when cool add sugar and eggs,
and bake. When done, put beaten whites and five table-spoons sugar on top, and
set in oven to brown.
Or boil one pint milk, add half cup butter, one of sugar, and three ounces
grated chocolate; pour this over two slices of bread soaked in water; when cool,
add the well-beaten yolks of four eggs, bake, and when done, spread over the
whites beaten with sugar, and brown in oven. Serve hot or cold.--Miss Greeley
Grubbs, Richmond, Indiana.
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