Harper's cook book encyclopædia

Gooseberry Pudding. — One pint of gooseberries, six slices of stale bread, one cupful of milk, half a cupful of sugar* one table - spoonful of butter. Stew the gooseberries slowly ten minutes, cut the slices of bread to fit the dish, and toast a light brown ; dip each piece while hot in milk and spread with the melted butter. Cover the bottom of the dish with the toast, then put on a layer of gooseberries, sprinkle thickly with sugar, another layer of toast, then berries, alternating until the dish is full. Cover closely and steam in the oven thirty minutes. Serve with it a rich sauce. Hasty Pudding. — Put a pint and a half of milk into a saucepan, add a pinch of salt, and, when the milk is just boiling up, sprinkle some fine flour with the left hand and beat well with a fork in the right, to keep the flour from getting in lumps. Con- tinue until the pudding is like a stiff, thick batter, which it will be when about Y2 lb. of flour has been used. Let it boil five or six minutes longer, beating it all the time ; then turn it into a dish with 2 or 3 ozs. of fresh butter, and serve immediately. Be sure the milk is quite boiling when the flour is first put in. Hasty Pudding, Baked. — Mix 2 ozs. of flour in a pint of boiling milk. Beat it over the fire till it is as stiff as batter, then pour it out, sweeten and flavor according to taste, and add 1 oz. of fresh butter. When cold, stir in three well-beaten eggs. Spread a little marmalade or jam at the bottom of a deep pie-dish. Pour in the mixture and bake in a good oven. Time, half an hour to bake. Holiday Pudding. — Take two large lemons and grate off the peel of both. Use only the juice of one, unless you like quite a tart flavor. Add to the lemon Y2 lb. of fine, white sugar, the yolks of twelve and the whites of eight eggs, well beaten ; melt Y2 lb. of butter in four or five table-spoonfuls of cream. Stir all together, and set the mixture over the fire, stirring it until it begins to be pretty thick. Take it off, and when cold fill your dish a little more than half full, having previously lined its bottom with fine puff paste. Bake carefully. Huckleberry Pudding. — Butter a pudding-dish and line it with slices of bread cut half an inch thick and buttered. Fill the lined dish with huckleberries, sprinkle over them sugar and the grated rind and juice of a lemon. Place some slices of buttered bread over the whole. Set the dish in a pan of water in a hot oven ; cover the pan with a plate and bake one and one-half hours. When the pudding is done put over the top a meringue browned. Indian Pudding, Baked. — Take one pint of yellow Indian meal and Indian Pudding PUDDINGS, ETC. Molasses Pudding stir into it a quart of milk which should be boiling hot. Melt slowly Y\ lb. of butter and mix it with a pint of molasses. Then stir it very gradually into the meal, flavoring the mixture with nutmeg and the grated rind of a lemon. Now let it stand, and when partially cool stir in quickly six eggs which have been well beaten. Pour the batter into a buttered pudding-dish and bake about two hours. Indian Pudding, Boiled. — Two