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Classic
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page 205
CHEAP GINGERBREAD PUDDING
Take a cup of butter, rub it up with three and a half cups of flour, one cup of
milk, one cup of molasses, and one teaspoonful of saleratus. Steam three hours,
and serve with a rich sauce.
A FRENCH FRIED PUDDING
Beat four eggs to a quart of milk, sweeten and flavor to taste, cut slices of
baker's bread and steep them until thoroughly saturated, then fry in hot butter
and serve. Half this quantity for a small family.
MY OWN PUDDING
Let a quart of milk be set on to boil; while it is getting hot, mix a cup of
maizena or corn starch with enough cold water to form it into a thick batter;
add to this a cup of white sugar and the yolks of four eggs; take the milk off
and stir eggs, maizena, and sugar, into the milk; beat all together a few
minutes, then pour the mixture into a baking dish and bake it lightly about ten
minutes, or long enough only to cook the eggs; then take the pudding out, and
while hot put over it a layer of jelly or jam; beat up the whites of the eggs
with a cup of sugar, put this over the jelly and brown.
MARLBOROUGH PUDDING
Take half a pound of grated apples, half a pound of fine white sugar, half a
pound of butter, six eggs well beaten, the peel of one lemon grated, and the
strained juice of two; line the dish with pie paste, put the pudding in, and
bake in a quick oven.
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