The art of cookery

Baked Corn-meal Pudding No. 2. — To one cup of granulated white corn-meal add one cup of boiling milk or water, one tablespoonful of butter, half a teaspoonful of salt, and, gradually, one cup of cold milk. Butter a shallow pudding dish with apples pared, cored, and sliced thin, pour the batter over them, and bake slowly for an hour. Serve warm, with sugar and sweet cream. Souffle Pudding. — To two cups of milk add one tablespoonful of cornstarch, mixed with one tablespoonful of granulated sugar. Cook ten minutes, remove from the fire, add a tablespoonful of butter and a pinch of salt, and, when cool, the well-beaten yolks of four eggs, and lastly fold into the mixture the whites of the eggs beaten stiff. Half fill cups that have been brushed with clarified butter, or olive oil, and bake like custard, in water, in a moderate oven, until stiff in the center. Serve hot with caramel sauce, liquid sauce, or Foamy Sauce No. i or No. 2. Steamed Batter Pudding. — Stir one third of a cup of butter to a cream, add gradually half a cup of sugar, then one egg, and another half cup of sugar with a pinch of salt, then alternately, a little at a time, one cup of milk and two cups of flour, and lastly sift in a third of a cup of flour into which two teaspoonfuls of baking powder have been mixed. Beat all well together, and steam in pudding molds two hours, or in small cups half an hour. The molds should not be more than two thirds full when put in the steamer. Serve with liquid, lemon, or strawberry sauce. 234 The Art of Cookery. French Pudding. — To one cup of Bread Crumbs No. I add one cup of sweet milk. Stir well together and let soak an hour. Mash smooth with a fork, add two eggs beaten together, half a teaspoonful of salt, and gradually one cup of milk. Bake in a moderate oven, in a buttered pudding dish, or in cups, until firm in the center. Serve with liquid, orange, or strawberry sauce. Creamed Rice. — To two cups of boiling milk add two cups of well-boiled rice which has been drained. Add salt, if necessary, and sugar to taste. While boiling add the yolks of two eggs beaten with a tablespoonful of milk, and, as soon as the mixture is lightly cooked, remove from the fire. When cold flavor with vanilla, orange, lemon, mace, or nutmeg. Whip the whites of the eggs stiff, add a tablespoonful of sugar, and pile on top of the rice. Serve in a bowl, or in individual dishes. Creamed Sago. — To two cups of boiling milk add half a cup of sago by sprinkling in slowly and stirring it smooth. Add half a teaspoonful of salt and half a cup of sugar, and cook gently fifteen or twenty minutes. Beat the whites of two eggs to a stiff froth and put -in a china bowl or dish. Beat the yolks with a tablespoonful of milk, and add to the pudding, and when cooked to a creamy consistency pour the boiling mixture over the beaten whites in the bowl, which will rise to the surface, slightly cooked. Dust with mace or grated nutmeg, and serve cold. Creamed Tapioca. — Soak a cup of tapioca in two cups of cold water for several hours. Drain, and put it into two cups of boiling milk, with a cup of sugar and half a teaspoonful of salt. Simmer gently for fifteen minutes. Puddings. 235 or until the tapioca is transparent, then add two eggs beaten very light, cook until creamy, and when cold flavor with vanilla.