|
Classic
Cook Books
< last page | next page >
page 360
crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and
figs. Beat three minutes, put in buttered molds with tight top, set in boiling
water with weight on cover to prevent mold from upsetting, and boil three hours.
Eat hot with hard sauce or butter, powdered sugar, one teaspoonful of extract of
nutmeg.
FRUIT PUDDING, CORN-MEAL.
Take a pint of hot milk, and stir in sifted Indian meal till the batter is
stiff; add a teaspoonful of salt and half of a cup of molasses, adding a
teaspoonful of soad and dissolved; then stir in a pint of whortleberries or
chopped sweet apple; tie in a cloth that has been wet, and leave room for it to
swell, or put it in a pudding-pan, and tie a cloth over; boil three hours; the
water must boil when it is put in; you can use cranberries and sweet sauce.
APPLE CORN-MEAL PUDDING.
Pare and core twelve pippen apples; slice them very thin; then stir into one
quart of new milk one quart of sifted corn-meal; add a little salt, then the
apples, four spoonfuls of chopped suet and a teacupful of good molasses, adding
a teaspoonful of soda dissolved; mix these well together; pour into a buttered
dish, and bake four hours; serve hot, with sugar and wine sauce. This is the
most simple, cheap and luxuriant fruit pudding that can be made.
RHUBARB, OR PIE-PLANT PUDDING.
Chop rhubarb pretty fine, put in a pudding-dish, and sprinkle sugar over it;
make a batter of one cupful of sour milk, two eggs, a piece of butter the size
of an egg, half a teaspoonful of soda, and enough flour to make batter about as
thick as for cake. Spread it over the rhubarb, and bake till done. Turn out on a
platter upside down, so that the rhubarb will be on top. Serve with sugar and
cream.
FRUIT PUDDINGS.
Fruit puddings, such as green gooseberry, are very nice made in a basin, the
basin to be buttered and lined with a paste, rolling it round to the thickness
of half an inch; then get a pint of gooseberries and three ounces of sugar;
after having made your paste, take half the fruit, and lay it at the bottom of
your basin; then add half your sugar, then put the remainder of the gooseberries
in, and the remainder of the sugar; on that, draw your paste to the centre, join
the edges well together, put the cloth over the whole, tying it at the bottom,
and boil in plenty of water. Fruit puddings of this kind, such as apples and
rhubarb, should be done in this manner.
< last page | next page >
Classic
Cook Books
|
