Harper's cook book encyclopædia

cupfuls of milk, two cupfuls of corn meal, two eggs, two table-spoonfuls of sugar, two table-spoonfuls of beef suet, rubbed fine, half - teaspoonful each of sugar and ground cinnamon, pinch of soda in the milk. Heat the milk with the soda, and when boiling stir in the meal, salt, and suet, and set it aside to cool. When cold, beat in the spice, sugar, and whipped eggs, and stir vigorously. Boil in a brownbread mould for four hours. Leave room in the mould for the pudding to swell. Serve with hard sauce. Indian Fruit Pudding. — Make by the preceding recipe, but stir in a cupful of seeded raisins and cleaned currants well dredged with flour just before putting the pudding in the mould. Indian Pudding (without eggs). — Two table-spoonfuls of corn meal, one cupful of milk. Boil the milk and pour on the meal, then add half a cupful of molasses, a pinch of salt, one quart of milk (cold), a heaping table-spoonful of butter dotted over the top in bits. Bake three hours in a moderate oven. If sauce is desired to use with this pudding, the following recipe is an excellent one : Beat the yolks of two eggs and one cupful of sugar together until very light ; add half a gill of boiling milk. Let this simmer, but not boil. When it has thickened a little remove from the fire, and, when cool, flavor with any essence preferred. Beat the whites of the eggs to a stiff froth, and add them to the sauce just before it is sent to the table. Lemon Pudding. — To lb. of stale bread - crumbs add the same weight of finely chopped suet, the juice and grated rind of two lemons, and 4 ozs. of sugar ; mix well, beat three eggs, and add them ; boil for an hour in a mould. Serve with lemon or wine sauce. Louise Pudding. — Six eggs, six spoonfuls of flour, 34 lb. of sugar, two teaspoonfuls of butter creamed with part of the flour, a gill of wine, half a teaspoonful of mace ground up fine, half a pint of cream, and a pint of milk. Bake in a deep dish without lining of pastry, and eat without sauce. Mixed Fruit Pudding. — Soak one cupful of bread-crumbs in one cupful of hot milk ; add one table-spoonful of butter, one cupful of sugar, one saltspoonful of salt, and one salt-spoonful of spice. Beat in three eggs and then add two cupfuls of fruit — apples, raisins, currants, peaches, apricots, minced, or a mixture of several varieties. If canned fruit is used, drain it from the syrup, and use the syrup in making a sauce. Turn into a buttered pudding mould and steam two hours. Molasses Pudding. — One cupful of chopped suet, one cupful of molasses, one cupful of sweet milk, one cupful of chopped raisins, one teaspoonful of salt, one dessert-spoonful of soda, three and a half cupfuls of flour — enough to give the consistency of gingerbread— half a cupful of butter and sugar. Flavor to taste. Steam for four hours, keeping the pot filled with boiling water. Serve with hot or cold sauces, or the following lemon sauce : One lemon (juice and grated rind), one piece of butter (size of an egg), one teacupful of sugar, one egg, two table-spoonfuls of water. Let come to a boil, and serve hot. Mother Eve’s Pudding PUDDINGS, ETC. Nesselrode Pudding Mother Eve’s Pudding. — The following is from an old English cook : Would you make a good pudding, pray mind what you’re taught. Take two penn’orth of eggs, when they’re twelve to the groat.