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Classic
Cook Books
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page 93
Baked Apples.
Wash and core your apples, and in the vacancy left by the core, put brown sugar,
and bake them in a stove or oven.
Batter Pudding with Green Fruit.
Make a batter as for suet pudding. If you have small fruit, put it in whole; if
apples, chop them fine; boil it three hours.
Custard Bread and Butter Pudding.
Fill a pan with slices of buttered bread, with raisins, grated nutmeg and sugar
over each slice; beat six eggs with a tea-cup of sugar; add two quarts of rich
milk, and pour it over the bread and butter; bake it in a stove or oven.
Balloon Puddings.
Mix a pint of rich milk with a pound and a quarter of flour; break nine eggs;
beat the yelks with the batter, the whites alone; when they are mixed, stir in
three-quarters of a pound of melted butter; grease cups or bowls with butter;
pour in the batter, and bake them half an hour; if in a dutch-oven, put some
water in the bottom; eat them with white sauce.
Plain Rice Pudding.
Put two quarts of good milk in a tin pan, with a tea-cup of whole rice, the same
of stemmed raisins, and a little nutmeg or cinnamon, and sugar to your taste. If
you bake it in a dutch-oven, it is best to put a little water in the bottom
before you set it in; bake it till the rice is soft, and there is a brown crust
on the top.
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Classic
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