Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Cocoanut. Boil ten minutes one quart milk and three tablespoons tapioca (which has soaked in water over night), then add and let boil five minutes longer, the beaten yolks of four eggs, one cup sugar, three tablespoons cocoanut; this should be cooking enough; pour in a fancy dish and cover with the whites of the eggs, beaten to a stiff froth with three tablespoons sugar; sprinkle cocoanut on top and brown lightly. To be eaten cold. Indian, i. One quart milk (reserving one cup); scald the milk, add three tablespoons meal wet in a little cold milk; boil two minutes, then add one cup molasses, the remainder of the milk, one-half cup cold water, one egg. Bake in a moderate oven at least three hours. 2. Three tablespoons Indian meal, one cup molasses, two quarts milk, two eggs, butter half the size of an egg, one tablespoon ginger and two teaspoons salt. Boil half the milk and pour it on the meal, then add all the rest and bake four or five hours. English Plum. Two cups molasses, one cup milk, two cups chopped suet, two cups chopped raisins, one teaspoon salt, two teaspoons soda, beat in the molasses, nutmeg, cloves and mace to taste, few strips citron and flour enough to make it stiff. Steam five hours. 2. Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated stale bread, one pound flour, three-quarters pound sugar, pound each of beef suet, chopped fine, currants nicely washed and dried, stoned raisins well floured; stir well, then add two nutmegs, a tablespoon mace, one of cinnamon, one-half of cloves, one wine glass brandy, one tea- spoon salt, and finally another tumbler of milk; one pound of citron (blanched sweet almonds are also a great addition but may be omitted); boil in bowls or moulds five hours. These will keep for months. When wanted steam one hour. Serve with a sauce made of drawn butter, sugar, wine and nutmeg. Mountain Dew. One pint milk, four tablespoons pounded cracker, yolks three eggs well beaten; bake to a light brown; beat the whites of the eggs with one cup sugar and the juice of one lemon, spread over the pudding and brown lightly. To be eaten cold.* Queen of Puddings. One pint bread crumbs, one quart milk, yolks four eggs, piece butter size of an egg, one cup sugar, the grated rind of one lemon; bake one-half hour. Spread preserves or jelly on top, then cover with the whites of the eggs, beaten to a stiff froth with one cup sugar and the juice of one lemon. Brown lightly. Scarboro Puffs. One quart milk, one tablespoon butter, twelve eggs, little salt; boil the milk, and while boiling, stir in flour until the batter is stiff enough for the spoon to stand up in when cold; after it is cold, stir in the butter, and one egg at a time without beating; drop from a spoon into hot lard and fry a light brown; roll while hot in sugar and cinnamon, mixed. Sauce: To a cup of cream, beaten to a froth, add one cup sugar and flavor to taste. Sponge. One cup sugar, one-half cup butter, one cup milk, four eggs, two teaspoons cream tartar, one of soda, three cups flour. Bake one hour. Eat with liquid sauce. Tapioca Cream. Soak over night three tablespoons tapioca in water enough to soften and cover it; in the morning scald one quart milk and stir in the tapioca, then add the yolks of three eggs, well beaten with one cup sugar and a little salt. Beat the whites of the eggs with three tablespoons sugar and spread on top. To be eaten cold.