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Classic
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page 203
water six crackers or some slices of cake, lay in bottom of a baking-dish, pour
custard over them, bake till firm; beat whites of eggs to a froth, add six
table-spoons sugar and beat well; when custard is done, pour frosting over it,
return to the oven and brown. Eat either warm or cold.--Mrs. Walter Mitchell,
Gallipolis.
DELICIOUS LEMON PUDDING.
The juice and grated rind of one lemon, cup sugar, yolks of two eggs, three
table-spoons flour, and milk enough to fill the dish; line dish with paste, pour
in custard, and bake till done; beat whites of two eggs, add four table-spoons
sugar, spread on top, and brown.--Mrs. M. J. Woods, Greensburg, Pa.
MARCH PUDDING.
One cup dried apples, cup molasses, one and one-fourth cups flour, fourth cup
butter, one egg, one tea-spoon each of soda and cinnamon, half tea-spoon cloves;
wash and soak apples over night, cut fine and mix with water in which they were
soaked, add molasses and spice; mix egg, butter and flour together; stir soda
with apples and molasses; add and bake immediately; serve hot with sauce made of
half cup butter and one cup sugar, beaten smooth and flavored with nutmeg, lemon
or vanilla.--Miss Lizzie March.
MINUTE PUDDING.
Take sweet milk, or half water and milk, a pinch of salt, let boil, stir in
wheat flour, as in making corn-meal mush, until of same thickness as mush;
remove from fire, and serve at once with sweetened cream flavored with nutmeg.
Some think it improved by adding blackberries, raspberries or cherries, either
canned or fresh, just after taking from stove.--Yankee Girl.
MOLASSES PUDDING.
Three cups of flour, one each of molasses, melted butter, and hot water; one
tea-spoon soda; steam three hours; serve with a sauce of butter and sugar worked
to a cream, with hot water added to make it the proper consistency, anf flavored
with vanilla.--Mrs. Jenks, Bellefontaine.
ONE-TWO-THREE-FOUR PUDDING
One cup butter, two of sugar, three of flour, four eggs (beaten separately), one
cup sweet milk, and two tea-spoons baking-powder;
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