The hearthstone; or, Life at home

Hasty Pudding. — Boil water, a quart, three pints, or two quarts, according to the size of family ; sift your meal, stir five or six spoonfuls of it thoroughly into a bowl of water; when the water in the kettle boils, pour into it the contents of the bowl ; stir it well and let it boil up thick ; put in salt to suit your taste, then stand over the kettle and sprinkle in meal, handful after handful, stirring it very thoroughly all the time, and letting it boil between whiles. When it is so thick that you stir it with difficulty, it is about right. It takes about half an hour's cooking. Eat with milk or molasses. Either Indian meal or rye meal may be used. Green Corn Pudding. — Allow one long ear of sweet corn for each person; take half a pint of milk, one egg, a dessertspoonful of white sugar, one of sweet butter, and a teaspoonful of salt to every two ears; beat the egg and sugar well together, and add the milk and salt ; cut the corn off the cobs with a sharp knife, and chop the divided grains with a chopping-knife, but not too fine — or, better still, split each row of grains down the middle before cutting them off the cobs ; stir the chopped corn into the milk, and bake in a brisk oven in custard-cups or a tin pan until the top is nicely browned, but not hardened. Serve hot, without .sauce. Some prefer it cold. Tapioca Pudding (i). — Four tablespoonfuls of tapioca, one quart of milk, three eggs, one ounce of butter, one cup of sugar. Put the tapioca in the milk and boil in a kettle of water until it dissolves. Add the butter, sugar and eggs while the milk is hot, and bake it half an hour. Sauce of butter, sugar and nutmeg. Tapioca Pudding (2). — To two quarts of warm milk put eight tablespoonfuls of tapioca, four beaten eggs, a tablespoonful of butter, and cinnamon or mace to the taste; mix four tablespoonfuls of white powdered sugar and a wine-glass of wine ; stir it into the rest of the ingredients. Turn the whole into a pudding-dish that has a lining of pastry, and bake immediately. Lemon Pudding (i). — Three-quarters of a pound of sugar, threequarters of a pound of butter, yolks of twelve eggs ; the peel of three lemons and juice of two; paste in the bottom of the dish. Lemon Pudding (2). — One-quarter of a pound of butter, peel and juice of two lemons, two rolled crackers, six tablespoonfuls of wine, six eggs, one pint of cream or milk ; sugar to taste. Baked Flour Pudding. — One quart of milk, eight eggs well beaten, eight tablespoonfuls of sifted flour, a little salt; bake in a hot oven. It should be eaten with cold sauce. Batter Pudding. — One pint of sour milk, one teaspoonful of salt, flour enough to make it a stiff cake ; one teaspoonful of soda, or more, as it may require. Can be made with or without fruit. If made with fruit, one-half of the batter should be put in the pan, then the fruit, and the remaining portion of the batter. Steam one hour. CocoANUT Pudding (i). — Three-quarters of a pound of butter, three-quarters of a pound of sugar ; beat to a cream ; twelve whites of eggs, added by degrees ; three-quarters of a cocoanut, grated ; a glass of brandy and a little rose-water. A thin paste at the bottom.