The complete cook book

The pastry for this favorite pudding may be made in several different ways, according to the degree of richness required. For a superior pudding mix a pound of flour with half a pound of finely chopped suet; add a good pinch of salt, an egg and nearly half a pint of milk; roll it out to a long, thin form, a quarter of an inch thick and of a width to suit the size of the saucepan in which it is to be boiled ; spread over it a layer of any kind of jam, berries or fruit, and see that the fruit does not reach the edge of the pastry ; begin at one end and roll it up, fastening the fruit in, moisten the edges and press together; moisten a cloth in boiling water, flour it well, tie the pudding in it; place a plate at the bottom of the pot to prevent sticking and let the pudding boil quickly for two hours, or it may be steamed instead. BAKED INDIAN PUDDING. One quart of milk, one-half cup of Indian meal, one egg, one-half cup of sugar, one-half cup of molasses, butter the size of an egg, one-half teaspoonful of cinnamon, one-half teaspoonful of ginger and one-quarter of a nutmeg, a cup of raisins and a little salt. Put the milk over the fire until scalding hot, then stir in the meal, dissolved in cold milk. After cooking a short time, cool and add remainder. Bake two hours in a slow oven, when nearly done pour over it all one cup of milk. MES. SPENCE'S PUDDING. One pint grated bread crumbs put into one quart fresh sweet milk. Beat the yolks of five eggs very light. Add one teacup of sugar to them. Stir in the milk and crumbs and add three-quarters of a pound of clipped raisins and one-quarter of a pound sliced citron. Season with mace. Bake nicely. Whip the whites of the 242 The Complete Cook Book. five eggs to a stiff froth. Add one teacup pulverized sugar and season with extract of vanilla. Put this over the pudding, and set in the stove again to brown it slightly. Serve hot with a rich sauce made of sugar and butter, seasoned with nutmeg and Madeira wine. HARD SAUCE. One-quarter cup of butter, one-half cup of powdered sugar, one tablespoonful of brandy and one-half teaspoonful of lemon, vanilla or nutmeg. Rub the butter to a cream in a warm bowl ; add gradually the sugar and work it together until very light; then beat it to a froth ; add the brandy and nutmeg and beat it briskly five minutes longer. Pile it lightly on a dessert dish and place it in the ice box an hour before serving. The grated yellow rind of one orange is sometimes added. WHIPPED CREAM SAUCE. One cup of cream, one-half cup of powdered sugar, one teaspoonful of vanilla or the grated yellow rind of half a lemon and white of one egg; mix the cream, vanilla and sugar, and whip it without skimming off the froth. Beat the egg white until stiff and dry, and add it to the cream. Now beat it all well together and serve with pudding. LEMON SAUCE. One cup of hot water, one-half cup of sugar, one and one-half teaspoonfuls of cornstarch, juice and sliced rind of one lemon, one tablespoonful of butter and one egg. Boil the water, sugar and butter five minutes, and add the cornstarch wet in a little cold water and the juice and rind of the lemon ; and while it is coming to a boil beat the yolk of egg and add to it. Stir over the fire until it thickens; take from the fire and add the wellbeaten white of one egg. WINE SAUCE. Dissolve one cup of powdered sugar in one cup of boiling water, and boil until nearly candied ; add a lump of The Complete Cook Book. 243 butter the size of an egg and one tablespoonful of cornstarch wet in a little cold water. Boil five minutes and add a well-beaten egg, and just before taking off the fire add one-half cupful of Madeira wine, two tablespoonfuls of brandy and nutmeg to your taste. Bum sauce is made this same way, only add rum instead of wine and brandy after it is removed from the fire. BRANDY SAUCE— FOR PLUM PUDDING.