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Classic
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page 200
COCOA-NUT PUDDING.
Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk,
and pour upon it, adding five eggs beaten with one cup of sugar and one
table-spoon butter, add a little salt, two tea-spoons vanilla extract, and milk
from nut, and bake in a pudding-dish lined with rich paste. This is excellent
baked like pie with under crust only.--Mrs. T. B. Johnson, Lagrange, Tenn.
ENGLISH CARROT PUDDING.
One pound grated carrots, three-fourths pound chopped suet, half pound each
raisins and currants, four table-spoons sugar, eight table-spoons flour, and
spices to suit the taste. Boil four hours, place in the oven for twenty minutes,
and serve with wine-sauce.--Mrs. E. A. W., Washington, D. C.
DELMONICO PUDDING.
A quart milk, three table-spoons corn starch dissolved in cold milk, the yolks
of five eggs beaten well, six table-spoons sugar. Boil three or four minutes,
pour into a pudding-dish and bake about half an hour; beat whites of eggs with
six table-spoons sugar, put over top, and return pudding to oven until it is a
delicate brown.--Mrs. J. Holland, New Castle, Ind.
ESTELLE PUDDING.
Three eggs well beaten, two and a half table-spoons sugar, two of butter,
three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon
baking-powder, flour to make it the consistency of cake batter; steam
thirty-five minutes, and serve with cream-sauce.--Mrs. Andrew Wilson, Rye, N. Y.
FANNIE'S PUDDING.
One quart sweet milk, a little salt, two table-spoons corn starch dissolved in
part of the milk, yolks of four eggs, half a cup sugar; scald milk, add starch
and sugar, and then the beaten yolks; flavor to taste, pour in dish, cover with
whites beaten, with four table-spoons sugar, and brown in oven.--Mrs. W. E.
Davidson, Boston.
FRUIT PUDDING.
One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup
melted butter, one of raisins, half cup currants, two and
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