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Classic
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page 352
sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring
often. Beat together the eggs, salt, sugar and one-half teaspoonful of ginger.
Stir the butter into the meal and milk. Pour this gradually over the egg
mixture. Bake slowly one hour. Serve with sauce of heated syrup and butter.
--Maria Parloa.
COTTAGE PUDDING.
One heaping pint of flour, half a cupful of sugar, one cupful of milk, one
teaspoonful of soda dissolved in the milk, one tablespoonful of butter, two
teaspoonfuls of cream of tartar rubbed dry in the flour; flavor with nutmeg;
bake in a moderate oven; cut in slices and serve warm with wine or brandy sauce,
or sweet sugar sauce.
FRENCH COCOANUT PUDDING. No. 1.
One quart of milk, three tablespoonfuls of corn-starch, the yolks of four eggs,
half a cupful of sugar and a little salt; put part of the milk, salt and sugar
on the stove and let it boil; dissolve the corn-starch in the rest of the milk;
stir into the milk, and while boiling add the yolks and a cupful of grated
chocolate. Flavor with vanilla.
Frosting.-The whites of four eggs beaten to a stiff froth, half a cupful of
sugar; flavor with lemon; spread it on the pudding, and put it into the oven to
brown, saving a little of the frosting to moisten the top; then put on grated
cocoanut to give it the appearance of snow-flake.
COCOANUT PUDDING. No. 2.
Half a pound of grated cocoanut. Then mix with it half a cupful of stale
sponge-cake, crumbled fine. Stir together until very light half a cupful of
butter and one of sugar, add a coffee-cupful of rich milk or cream. Beat six
eggs very light, and stir them gradually into the butter and sugar in turn, with
the grated cocoanut. Having stirred the whole very hard, add two teaspoonfuls of
vanilla; stir again, put into a buttered dish and bake until set, or about
three-quarters of an hour. Three of the whites of the eggs could be left out for
a meringue on the top of the pudding. Most excellent.
COCOANUT PUDDING. No. 3.
A cup of grated cocoanut put into the recipes of "Cracker Pudding" and "Bread
Pudding," makes good cocoanut pudding.
CHERRY PUDDING, BOILED OR STEAMED.
Two eggs, well-beaten, one cupful of sweet milk, sifted flour enough to make a
stiff batter, two large teaspoonfuls of baking-powder, a pinch of salt, and as
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