|
Classic
Cook Books
< last page | next page >
page 60
several hours. Add a little cream to it. Put in three heaping spoonfuls of brown
sugar, two heaping spoonfuls of powdered cinnamon, a few stoned raisins. Cook in
the oven with a slow fire until it looks like an old monkey. Serve with a stiff
sugar and butter sauce, flavored with a little wine.
--CELESTINE EUSTIS.
PLAIN RICE PUDDING
One and a half quarts of milk, one-half cupful of rice, three-fourths of a
cupful of sugar; dessertspoonful of butter. Wash your rice well. Put as much
milk as the dish you wish to bake your pudding in will hold, together with the
rice. Allow it to boil, and as the milk cooks away, keep adding more until all
is used; then add sugar and butter, and bake until brown. When your pudding is
baking and the crust forms, skim it off each time for five or six times before
allowing it to finally form and remain. This is important.
CORN PUDDING
Take six ears of corn. Boil and grate them; add a spoonful of sugar, pinch of
salt, a spoonful of cream, four yolks of eggs and the four whites, well whipped
up. Mix well. Put in a buttered dish, and bake for half an hour in rather warm
oven, as you would for a soufflé.
CORN PUDDING
Cut six ears of soft corn from the cob, making several cuts in each grain, and
scrape the milk from the cob. To this add one egg, well beaten, one
tablespoonful of sugar, one of butter and one teaspoonful of salt. Mix all well
together and bake for half an hour.--"LAUDERDALE," Virginia.
< last page | next page >
Classic
Cook Books
|
