Cassell's dictionary of cookery

Hasty Pudding. — Put a pint and a half of milk into a saucepan, add a pinch of salt, and, when the milk is just boiling up, sprinkle some fine flour with the left hand, and beat well with a fork with the right, to keep the flour from getting in lumps. Continue until the pudding is like a stiff thick batter, which it will be when about half a pound of flour has been used. Let it boil flve or six minutes longer, beating it all the time ; then turn it into a dish with two or three ounces of fresh butter, and serve immediately. Unless the milk is quite boiling when the flour is first put in no amount of boiling afterwards will prevent the pudding tasting pasty. Treacle, sugar, thick cream, or jam may be eaten with this pudding. Probable cost, 6d. Sufficient for five or six persons. Hasty Pudding (another way).— Begin as in the last recipe. When the flour has been well mixed with the milk, add four wellbeaten eggs. Beat all over the flre five minutes longer, and serve as before. Time, a quarter of an hour after the milk boils. Probable cost, lOd. Sufficient for five or six persons. Hasty Pudding, Baked.— Mix two ounces of flour in a pint of boiling milk. Beat it over the fire till it is as stifP as batter, then pour it out, sweeten and flavour according to taste, and add an ounce of fresh butter. When cold, stir in three well-beaten egg-s. Spread a little marmalade or jam at the bottom of a deep pie-dish. Pour in the mixture and bake in a good oven. Time, half an hour to bake. Probable cost, 6d. Sufficient for three persons. Hasty Pudding, Oatmeal (see Oatmeal Hasty Pudding). Hasty Pudding, or Farmer's Rice. —Mix a well-beaten egg with as much flour as it will moisten. Rub it between the hands until it is in small dry lumps, like bread-crumbs. Stir those into a quart of boiling milk, and beat over the fire until the pudding is thick and smooth. Serve with treacle, butter, sugar, or cream. Time, twenty minutes. Probable cost, 5d. Sufficient for five or six persons. Hasty Puffs.— Stir two ounces of flour quickly and smoothly into half a pint of boiling HAT ( 310 ) HEA milk which has been sweetened and flavoured with lemon-rind or nutmeg. Boil up, then add two ounces of butter, and, when cool, two eggs, well beaten. Butter four small moulds. Pour a quarter of the mixture into each, and bake in a good oven. Turn out before serving, and place a little jam on the top of each puff. Time, ten to fifteen minutes to bake. Probable cost, 6d. Sufficient for four persons. Hattered Kit. — Pour a quart of new milk, boiling hot, upon two quarts of fresh buttermilk. Let it remain untouched until firm. Lift off the top, and drain the rest over a sieve. If it is to be served at table, it should be put into a mould a Kttle while before using. Send a Uttle cream, sweetened and flavoured, to table with it. No more of this dish should be made at once than is likely to be used, as it quickly spoils. Time, four or five hours. Probable cost, 6d. Sufficient for three or four persons.