Harper's cook book encyclopædia

pint of boiling milk on ten tablespoonfuls of grated bread-crumbs; let the mixture stand ten minutes ; then add the yolks of four eggs well beaten, six table-spoonfuls of sugar, two of butter. Season with lemon. When beaten light, stir in the whites of the eggs, which should have been well whipped ; pour into a buttered dish and bake quickly. Frozen Pudding. — To three pints of new milk put three or four sticks of fresh cinnamon, two blades of mace, 1 % lbs. of the best raisins, stemmed and seeded ; cover these tightly in the stewpan, and simmer slowly for fifteen minutes ; meanwhile beat very light the yolks of five eggs, adding slowly, when light. Yz lb. of pulverized loaf sugar; make it as light and creamy as possible ; when ready, strain the milk so as to leave out spice and raisins, but save the latter, as they are to be put in after a while ; stir in the eggs and sugar when the milk boils, beating it until it simmers once ; remove it from the fire, and when cold stir in % lb. of almonds that have been blanched and pounded in a mortar with a little Fruit Pudding PUDDINGS, ETC Glen Pudding rose-water, then the raisins that were boiled in the milk, x/z lb. of best citron cut into small, very thin slices, and, if liked, a small portion of preserved ginger cut thin ; mix all well together, add a quart of rich cream, stir till mixed nicely, and freeze as ice-cream. A “ Turk’s-head ” makes a very pretty mould for it. Fruit Pudding, Boiled. — Half a pound of flour, x/i lb. of sugar, lb. of butter, lb. each of raisins, currants, and citron; a nutmeg, and a small piece of mace. Add four eggs, whisked for at least half an hour. Put the pudding in a well-floured cloth, that has also been scalded. Boil for three hours. Serve with wine sauce. Fruit Pudding, Steamed. — Three cupfuls of molasses, I lb. of chopped suet, three eggs, two cupfuls of sour milk, one teaspoonful of soda, three heaping cupfuls of chopped raisins and two of currants, one teaspoonful of cloves and two of cinnamon. Add equal parts of Graham flour and corn meal sufficient to make a stiff batter, and steam the whole for four hours. German Pudding. — The Germans excel in puddings, and this one that bears the national name can hardly fail to please the most fastidious taste if the directions given are carefully carried out. Put a pint of sifted family flour into a bowl of convenient size, and moisten by stirring in gradually a gill of hot boiled milk. Add a salt-spoonful of salt, with Y\ lb. of melted butter, and put the whole together into a pan over a moderate fire, and stir constantly, but gently, until the batter thickens. Now remove it from the fire, but continue to work the paste. When quite smooth, return it to the fire and continue to stir it, adding, a little at a time, % lb. of sugar, a flavoring of vanilla or orange-rind, another % lb. of warmed butter, and a little more salt, with the yolks of ten eggs. Let this continue on the fire until it begins to get