Twentieth century home cook book

Hominy Pudding. — Prepare as for batter cakes, adding one egg to each pint, some cinnamon, a few raisins, sugar to suit the taste. Then bake just as you would rice pudding. A little butter or chopped, suet can be added. Serve hot, with or without sauce. " Every-Day Pudding."— Take half a loaf of stale bread soaked in a quart of milk; four eggs, four tablespoonfuls of flour; a little fruit, dried or fresh, is a great addition. Steam or boil three-fourths of an hour. Serve with the following sauce : Butter, sugar and water, thickened with a little corn-starch, and flavored with lemon extract or lemon juice and rind. XV. Dumplings. Oxford Dumplings.— Mix well together two ounces of grated bread, four ounces of currants, four ounces shred suet, a tablespoonful sifted sugar, a little allspice, and plenty of grated lemon-peel. Beat up well two eggs, add a little milk, and divide the mixture into five dumplings. Fry them in butter to a light-brown color, and serve them with wine sauce. The following is one form of dumpling for apples or other fruit, and is easily prepared. The proportions are: One quart of flour, one egg, one teaspoonful of soda, one pint of buttermilk, or enough to mix your flour, and a little salt. Have ready plenty of boiling water. roll your dough about three-fourths of an inch thick. cut out as for biscuit, and drop into the boiling water. Boil ten minutes. Do not let them remain after they are done, or they will fall, on taking them from the water. Have apple-sauce or other fruit previously prepared, and spread it on the dumplings in your plate and pour sweetened cream over it. Apple DuraplingS. — Pare and core as many apples as you wish and enclose them in puff paste, after putting half a clove and a little lemon-peel, and a triHe of mace, into the hole made by taking out the core. Wrap Apple in bits of linen, or put into a net, and boil an hour. Before serving cut the plug of the paste, put a teaspoonful of sugar and a little butter inside and replace the plug. Strew powdered sugar over all and serve with sauce. XVI. A Hen's Nest, and the Sauce. Take half a dozen eggs, make a hole at one end and empty the shells, fill them with blanc-mange; when stiff and cold take off the shells; pare lemon-rind very thin, boil in water until tender, then cut in thin strips to resemble straw, and preserve in sugar; fill a deep dish half full of jelly or cold custard, put the eggs in and lay the straws, nest-like, around them. To make sauce for the pudding, take one cupful of butter, one cupful of sugar, yolk of one egg; beat together and stir in one cup of boiling water. Let it come to a boil, and when ready for use, flavor to taste. A nice dish to go with this is made by filling coffee-cups loosely with strawberries, and pouring over them Graham flour mush, or instead, thicken sweet boiling milk to a consistency which is thin enough to fill the interstices between the berries, and yet thick enough to be firm when cool. Turn out and serve up with cream and sugar. XVII. Fruit Puddings. Make a crust of Graham flour, sour cream, soda, and a pinch of salt. Pass the flour through a coarse sieve, so as to relieve it of the coarser bits of bran. For a family of six persons line a quart basin with the crust, a quarter of an inch thick. Fill the basin thus lined, with fruit — plums or peaches are best. Let the fruit be of the choicest variety. Cover the whole with a rather thick crust, and steam until the crust is thoroughly cooked. Serve with white sugar and thick, sweet cream. This has been called Queen of puddings, and can be eaten with a comparatively clear conscience.