Around-the-world cook book

Pour the hot milk over the bread, let it stand till partly cold, and then mash fine. Next add the yolks of the eggs, beaten and sweetened and flavored to taste, then add the whites of the eggs, beaten to a stiff froth, and stir in lightly, adding a little salt and a piece of butter about the size of an egg. Bake in a medium oven. ST. DENIS INDIAN PUDDING Indian-corn meal, 14 pound, Sugar, 1/^ pound, Eggs, 5, Milk, 1 pint. Molasses, 2 tablespoons. Ginger, or nutmeg, 1 tablespoon, Salt. Cook the milk and Indian meal together, add the other ingredients, and bake for about 1 hour. GRAHAM PUDDING Molasses, 1 cup, Sweet milk, 1 cup, Graham flour (not sifted), 2 cups, Melted butter, 1 tablespoon, Mixed and chopped, raisin, currants and citron, 1 cup, Soda, 1 scant teaspoon. Stir all the ingredients together, into a batter, turn into a mold, and steam for 3 hours. GERMAN BALLOONS Flour, 1 cup, Butter, 1 tablespoon, Eggs, 3, Lard, Lemons, li/^. Powdered sugar. Put a cup of water in a saucepan, and when it is boiling, add the butter. When the butter is melted, add the flour, and beat it with a fork or with a wire whip, until it is smooth, and leaves the sides of the pan. Remove from the fire, and add the eggs, one at a time, beating each one very vigorously before adding the next one. Let it stand until cold. When ready to cook, drop it, spoonful at a time, into moderately hot lard, and fry for about 15 minutes. Take out with a skimmer, and dry on brown paper. The batter will puff into hollow balls, if the fat is not too hot. For the sauce, strain the juice of the lemons, to which add the powdered sugar, and i/^ cup of boiling water. BATTER PUDDING Milk, 2 cups. Flour, 2 cups, Eggs, 4, Melted butter, 1 tablespoon, Baking-powder, 1 heaping teaspoon, Salt. Sift the baking-powder into the flour, add the salt and butter, then add the milk, gradually, stirring carefully. Next add the eggs, the yolks and whites of which have been beaten separately. This pudding will bake in 15 minutes. If it is to be boiled make it stiffer than for baking; and if fruit is to be used the batter must be very stiff. It should not stick to the knife when served. Serve with a rich sauce. The pudding is better if 6 eggs can be used instead of 4. EGYPTIAN PUDDING Gelatin, % box, Rice, y^ cup. Figs, 2, Dates, 4, Preserved ginger, chopped, 3 pieces, Orange juice, Lemon juice, Cream, 1 pint, Pulverized sugar, % cup. Cover the gelatin with a cup of cold water, let it soak for half an hour. Boil the rice in plenty of salted water for 25 minutes. Drain. Cut the figs, dates, and ginger into small pieces, mix and cover them with a little lemon- and orange-juice, and add also a dessert-spoonful of the juice from the preserved ginger, and let the fruit soak for half an hour. Whip the cream to a stiff, dry froth, dissolve the gelatin over hot water, and add it, and also the sugar to the cream. Also add the fruit and the rice. Stir from the bottom toward the top, till the pudding begins to form; then turn it into individual molds, previously wet with cold water, and put them away in a cool place to solidify. STEAMED BLUEBERRY PUDDING