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Classic
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page 368
and bake a rich brown; when done, break up the top crust into small pieces, and
stir it into the fruit; serve hot or cold; very palatable without sauce, but
more so with plain, rich cream or cream sauce, or with a rich brandy or wine.
Other fruits can be used in place of peaches. Currants are best made in this
manner:
Press the currants through a sieve to free it from pips; to each pint of the
pulp put two ounces of crumbed bread and four ounces of sugar; bake with a rim
of puff-paste; serve with cream. White currants may be used instead of red.
HOMINY PUDDING.
Two-thirds of a cupful of hominy, one and a half pints of milk, two eggs, one
tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, one
cupful of sugar. Boil hominy in milk one hour; then pour it on the eggs, extract
and sugar, beaten together; add butter, pour in buttered pudding-dish, bake in
hot oven for twenty minutes.
BAKED BERRY ROLLS.
Roll rich biscuit-dough thin, cut it into little squares four inches wide and
seven inches long. Spread over with berries. Roll up the crust, and put the
rolls in a dripping-pan just a little apart; put a piece of butter on each roll,
spices if you like. Strew over a large handful of sugar, a little hot water. Set
in the oven and bake like dumplings. Served with sweet sauce.
GREEN-CORN PUDDING.
Take two dozen full ears of sweet green corn, score the kernels and cut them
from the cob. Scrape off what remains on the cob with a knife. Add a pint and a
half or one quart of milk, according to the youngness and juiciness of the corn.
Add four eggs well beaten, a half teacupful of flour, a half teacupful of
butter, a tablespoonful of sugar, and salt to taste. Bake in a well-greased
earthen dish, in a hot oven, two hours. Place it on the table browned and
smoking hot, eat it with plenty of fresh butter. This can be used as a dessert,
by serving a sweet sauce with it. If eaten plainly with butter, it answers as a
side vegetable.
GENEVA WAFERS.
Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded
sugar. Well whisk the eggs, put them into a basin, and stir to them the butter,
which should be beaten to a cream; add the flour and sifted sugar gradually, and
then mix all well together. Butter a baking-sheet, and drop on it a teaspoonful
of the mixture at a time, leaving a space between each. Bake in a cool oven;
watch the pieces of paste, and, when half done, roll them up like
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