Cassell's dictionary of cookery

j milk separately ; or it may be put into a well- I buttered basin and served, tm-ned out while I still warm. A half pint of Indian meal I mixed with a quart of boiling milk will ! make a good pudding, with the addition of an , egg, two ounces of butter melted and stirred in, j some pounded sugar, a little salt, nutmeg, and I ginger. Bake in a weU-buttered dish. The I yellow corn-meal is the richest. For a boiled ' suet pudding mix flour with the suet when chopped, or it will not separate equally but : become massed together. Moisten with milk, I and knead and beat the dough, which should I be firm, with the rolling-pin to make it hght. I Make into dumplings of the size of a large j apple, and boil them separately tied up in cloths j loosely to give room for swelling. The much- 1 approved polenta is made with partly-cooked mush turned into a well-buttered shallow baking-dish, and mixed up with grated cheese ; to be baked from fifteen to twenty minutes — haK a pound of mush to two ounces of grated cheese. To bake pudding, two hours ; boil, one hour and a half. Indian MuflB.ns. — To make good bread, use a larger quantity of wheat flour than of Indian flour. To one pint of Indian meal mix the same quantity of wheat meal. Moisten and mix the Indian meal -with boiling milk, and when cold add the wheat flour, cold milk, and two well-beaten eggs ; stir in a gill of yeast, and make into a dough of soft consistence, which should be covered up in a warm place to rise. Bake in rings as soon as risen. Time, half an hour to bake. Probable cost. Id. each. SuSicient, one muffin to each person. Indian Mullagatawny Soup.— For this favourite Inelian soup take a couple of chickens, a large fowl, a knuckle of veal, or a calf's head, with the trimmings, bones, and gristles of the breast of veal. Make a good strong stock ; this must be carefully attended to. Cut the meat into pieces — mouthfuls — or the fowl into small joints, and simmer gently in about half a gallon of water. Fry six middlesized onions and a couple of cloves of garlic shred fine, in two oimces of butter. Pound and mix well together an ounce of coriander seed, a quarter of an ounce each of chives, turmeric, and cassia, two drachmas of cayenne, and rather more of black pepper. Put these ingredients with two large spoonfuls of rice flour into a basin, mix them with some of the broth the meat has been boiled in, and strain to the rest. Simmer until the soup is about the thickness of cream. Before taking it off the fire add the juice of a lemen to flavour it. Some people use sour apples or other acids in mullagatawny, but the lemon-juice is preferable. Serve the meat in the soup and boiled rice separately : cut lemons on a plate. Time, simmer from two to throe hours. Probable cost, 2s. per quart. Sufficient for eight persons. Indian Mustard. — To a mixture of mustard and flour in equal quantities, rubbed to a IND (327) IKD