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Classic
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page 47
salt, butter, allspice, put cold into into a hot oven, bake two and an half
hours.
No. 6. Put 6 ounces rice into water, or milk and water, let it swell or soak
tender, then boil gently, stiring in a little butter, when cool stir in a quart
of cream, 6 or 8 eggs well beaten, and add cinnamon, nutmeg, and sugar to your
taste, bake.
N.B. The mode of introducing the ingredients, is a material point; in all cases
where eggs are mentioned it is understood to be well beat; whites and yolks and
the spices, fine and settled.
A Nice Indian Pudding.
No. 1. Three pints scalded milk, 7 spoons fine Indian meal, stir well together
while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces
butter, spice and sugar, bake one and an half hour.
No. 2. Three pints scalded milk to one pint meal salted; cool, add 2 eggs, 4
ounces butter, sugar or molasses and spice, it will require two and an half
hours baking.
No.3. Salt a pint meal, wet with one quart of milk, sweeten and put into a
strong cloth, brass or bell metal vessel, stone or earthen pot, secure from wet
and boil 12 hours.
A Sunderlaud Pudding.
Whip 6 eggs, half the whites, take half a nutmeg, one point cream and a little
salt, 4 spoons fine flour, oil or butter pans, cups or bowls, bake in a quick
oven one hour. Eat with sweet sauce.
A Whitpot.
Cut half a loaf of bread in slices, pour three quarts milk, 6 eggs, rose-water,
nutmeg and GAP IN TEXT. Type: . Extent: one word pound of sugar; put into a
dish and cover with paste, No.1, bake slow one hour.
A Bread Pudding.
One pound soft bread or biscuit soaked in one
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Classic
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