Cassell's dictionary of cookery

of boiling milk into a pint of Indian corn meal. Dissolve four ounces of butter by heating it before the fire, mix it first with a pint of molasses, and then, very gradually, with the meal. Flavour with nutmeg and grated lemonrind or cinnamon, and, as soon as the mixture has cooled, add, stirring briskly, six well-beaten eggs. Butter a dish, and bake at once. Time, two hours to bake. Probable cost, Is. 4d. Sufficient for five or six persons. Indian Pudding, Cheap.— Take half a pint of meal (let it be yellow — it is the richest), and a quart of new milk, into which put, when boiling, a little salt, nutmeg, and ginger. Stir it into tlie milk gradually, moving the latter briskly all the time. When smooth, and the heat gone off,, beat up an egg with two ounces of pounded sugar, and add it, with two ounces of finely-shred suet, to the mixture. Bake in a moderate oven. Butter may be used in the place of suet. Time, two hours to bake. Probable cost, lOd. Sufficient for four or five persons. Indian Salad. — Cut the meat of a lobster, or of a crab's claws, into pieces, and slice a couple of cucumbers, with two chilies, a Spanish onion, if liked, and two rennets. The seeds of the fruit should be removed, and the whole seasoned with pepper and salt. Put into the bowl two spoonfuls of vinegar, a little cayenne, and three spoonfuls of the best Luccaoil. Indian Sauce. — Boil together for five minutes, in a small quantity of stock, a teaspoonful of anchovy sauce, a bit of glaze the size of a walnut, a table-spoonful of currypaste, and a pinch of cayenne. Mix with the above half a pint of tomato pulp, boil up, and serve. Indian Trifle. — Mix half a pound of rice flour with cold milk enough to make a thickish paste. Put a quart of new milk into a saucepan, with the rind of a small lemon, and four ounces of sugar to sweeten. Simmer gently, to extract the lemon flavour (do this over a slow fire, and remove the rind as soon as the flavour is gained) ; add the rice flour, and stir steadily for five or six minutes. A few drops of the essence of ratafia or vanilla is a great improvement. If for a glass dish, let the trifle cool a little before turning out, and when quite firm and cold, cut out some of the rice, and introduce boiled custard into the space. This has a very good effect, when some fancy device is shown. Cut an ounce of sweet, almonds (blanched) into spikes, and stick them thickly over the top. Garnish the dish with any preserved fruit or pieces of fruit jelly' of a rich bright colour. Time, a quarter of an hour to twenty minutes to simmer milk, five minutes, rice, after it boils. Probable cost. Is. Sufficient for one trifle. Indian Veal Collops. — Mix a smaU cupful of grated Vread-crumbs with a dessertspoonful, or rather more, of curry-powder, pepper, and salt. Gut two pounds of veal from the fiUet, and make coUops of a round shape, ING ( 329 ) IBI