The universal cookery book

One cup of yellow Indian meal, one quart and a cupful of milk, three eggs, half a cup of molasses, one generous tablespoonful of butter, one teaspoonful of salt, one pint of boiling water, half teaspoonful each of cinnamon and mace. Scald the salted meal with the water. Heat the milk in a farina-kettle; stir in the scalded meal, and boil, stirring often, for half an hour. Beat the eggs light ; put in the butter and molasses, stirred together until they are several shades lighter than at first ; add the spice ; lastly, the batter from the farina-kettle, beaten in a little at a time, until all the ingredients are thoroughly incorporated. Grease a pudding-dish ; pour in the mixture, and bake, covered, in a steady oven, three-quarters of an hour. Remove the lid, and brown. This is the genuine, old-fashioned New-England “Indian” pudding. Eat with sauce, or with cream and sugar. It is very nice. — Marion Harland. The Post , Washington, D.C. (By per.) Florentine Pudding. “ Put a quart of milk into your pan, let it come to a boil ; mix smoothly three tablespoonfuls of cornstarch and a little cold milk ; add the yolks of three eggs beaten, half a teacup of sugar ; flavor with vanilla, lemon, or any thing your fancy suggests ; stir into the scalding milk, continue stirring till the consistency of starch (ready for use), then put into the pan or dish you wish to serve in. Beat the whites of the eggs with a teacup of pulverized sugar ; spread BAKED CUSTARDS. over the top ; place it in the oven a few minutes, till the frosting is pretty brown. Can be eaten with cream, or is good enough without. For a change you can bake in cups.” Baked Custards. “ One quart of milk, five eggs, one cup of sugar, and a very little salt. Season with nutmeg, or flavor with rosewater, or any essence preferred. Fill the cups, and set them into a tin of hot water, and bake the custards in a moderate oven. When you think they are done, try them with the handle of a teaspoon inserted at the edge, as they are spoiled by over-baking. Some persons like blanched almonds cut very fine in the custard. If added, use only a little flavor of any other kind.” Amber Pudding. “ Put twelve ounces of finely powdered loaf-sugar, and a pound of butter, into a saucepan ; melt the butter, and mix both well : then add the yolks of fifteen eggs well beaten, and as much candied orange, beaten to a fine paste, as will add color and flavor. Line the dish with paste for turning out, fill it up with the above, lay a crust over the top, and bake in a slow oven.” Bread Pudding. “ Take one pint of bread-crumbs soaked in one quart of sweet milk, one-half cup of white sugar, two eggs beaten thoroughly, heaping teaspoonful of butter, and salt to suit the taste ; half cup of raisins ; stir well together, and bake.” 170 ENGLISH TAPIOCA PUDDING. English Tapioca Pudding. “One cup of tapioca, three pints fresh milk, five eggs, two spoonfuls of butter, one cup of sugar, half pound of raisins seeded and cut in half, half the grated peel of one lemon. “ Soak tapioca one hour in a pint of the milk, pour into jar, and set in a pot of warm water, and bring to a boil. When the tapioca is soft all through, turn out to cool somewhat, while you make the custard. Beat the eggs very light ; rub butter and sugar together ; mix all with the tapioca, the fruit last. Bake in buttered dish one hour.”