Original White House Cookbook

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 bakingsheet, 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 wafers and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice and very easily made. MINUTE PUDDING. No. 1. Set saucepan or deep frying pan on the stove, the bottom and sides well buttered, put into it a quart of sweet milk, a pinch of salt and a piece of butter as large as half an egg ; when it boils have ready a dish of sifted flour, stir it into the boiling milk, sifting it through your fingers, a handful at a time, until it becomes smooth and quite thick. Turn it into a dish that has been dipped in water. Make a sauce very sweet to serve with it. Maple molasses is fine with it. This pudding is much improved by adding canned berries or fresh ones just before taking from the stove. MINUTE PUDDING. No. 2. One quart of milk, salt, two eggs, about & pint of flour. Beat the eggs well ; add the flour and enough milk to make it smooth. Butter the saucepan and put in the remainder of the milk well salted ; when it boils, stir in the flour, eggs, etc., lightly; let it cook well. It should be of the consistency of thick corn mush. Serve immediately with the following simple sauce, viz : Rich milk or cream sweetened to taste and flavored with grated nutmeg. SUNDERIAND PUDDING. One cupful of sugar, half a cupful of cold butter, a pint of milk, two cupfuls of sifted flour and five eggs. Make the milk hot ; stir in the butter and let it cool before the other ingredients are added to it ; then stir in the sugar, flour and eggs, which should be well whisked and omit the whites of two ; flavor with a little grated lemon rind and beat the mixture well. Butter some small cups, rather more than half All them ; bake from twenty minutes to half an hour, according to the size of the puddings, and serve with fruit, custard or wine sauce, a little of which may be poured over them. They may be dropped by spoonfuls on buttered tins and baked, if cups are not convenient. JELLY PUDDINGS. Two CUPFULS of very fine stale biscuit or bread crumbs, one cupful of rich milk — half cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously ; with a sharp knife make an incision in the side of each ; pull partly open, and put a liberal spoonful of the conserve within. Close the slit t>y pinching the edges with your fingers. Eat warm with sweetened cream. QUICK PUDDING.