Put into one pint of sifted flour one teaspoon of salt and seven well-beaten eggs✪ Baked Flour Pudding. Stir hard, and add to this one quart of milk, mix well. Grease a pudding dish, and pour the mixture in it. Bake in a moderate oven about one hour. If it browns too fast set a pan of warm water in the upper oven above it. Serve as soon as done, or the pudding will fall. For this use liquid sauce. BOILED FLOUR PUDDING Put into one pint of sifted flour one teaspoon of salt and seven well-beaten eggs, and stir hard. Add to this one quart of milk and mix well. Grease a square cloth, sift flour lightly over it, lay it over a pan, pour the pudding into it, gather up the cloth, tie it, leaving room for the pudding to swell. Have ready a pot of boiling water, put the pudding in, leaving the end of the cloth outside to prevent the pud- ding turning over. Put on the cover and lay a weight or flatiron on the top to hold it down. Keep the pot boiling steadily for one hour. Never let the boiling stop, or there will be a heavy streak in the pudding. When done turn out on a plate, and serve with hard sauce, and serve at once. FRUIT FRITTERS Beat the yolks of two eggs with a teacup of flour and a pinch of salt. Add one tablespoon of olive oil, two table- spoons of Jamaica rum, or lemon- juice, and cold batter enough to make a creamy batter✪ Fruit Fritters. When ready to fry, stir in the stiffly beaten whites of the eggs. Dip any kind" of fruit, pared and sliced, in this batter. Fry in deep boiling fat. Serve with liquid sauce. 288 THE HOME COOK BOOK FARMERS' FRUIT PUDDING Take a piece of butter the size of an egg and a cup of sweet milk. Add flour enough to make a batter that will spread easily with a spoon. Add also three teaspoons of baking powder✪ Farmers' Fruit Pudding. Butter a baking dish. Put in a layer of batter, then a layer of fruit, such as blueberries, blackberries, then a layer of batter, then fruit, and so on till you have used your batter. Have the top layer of batter. Bake in a hot oven half an hour or more, or until done. Serve with a hard sauce or a liquid sauce, as you choose. STEAMED FRUIT PUDDING Take half a teacup of New Orleans molasses, one teacup of suet chopped very fine, little more than half a teacup of hot water, and one teaspoon of salt. Next two beaten eggs, one heaping teaspoon of soda dissolved in cold water, two teaspoons of allspice, two teaspoons of cinnamon, three- quarters of a teaspoon of cloves, half a nutmeg, three table- spoons of vinegar, one teaspoon of pure ammonia (from a druggist), one cup and a half of dried currants, and one cup and a half of raisins stoned, and chopped moderately fine. Now stir in three teacups of flour, and in one of the tea- cups of flour (the first one) stir two heaping teaspoons of cream of tartar✪ Steamed Fruit Pudding. Set a steamer over a pot of boiHng water, lay a perforated tin pie plate upside down in the bottom of the steamer. Grease a cake pan thoroughly, put your pud- ding in it and set it on the pie pan. Lay over the top of the steamer a piece of thick cloth (or two pieces), cut round, to fall a little below the steamer. Put on the lid, and set a heavy weight or a flatiron on top. Boil steadily without its stopping a moment for three hours. At the end of that time take out the pan from the steamer and serve. If you wish to keep it, set aside to get cool.

AI-modernized reading of the original text

Put into one pint of sifted flour one teaspoon of salt and seven well-beaten eggs. Stir hard, and add to this one quart of milk, mix well. Grease a pudding dish, and pour the mixture in it. Bake in a moderate oven about one hour. If it browns too fast set a pan of warm water in the upper oven above it. Serve as soon as done, or the pudding will fall. For this use liquid sauce. BOILED FLOUR PUDDING Put into one pint of sifted flour one teaspoon of salt and seven well-beaten eggs, and stir hard. Add to this one quart of milk and mix well. Grease a square cloth, sift flour lightly over it, lay it over a pan, pour the pudding into it, gather up the cloth, tie it, leaving room for the pudding to swell. Have ready a pot of boiling water, put the pudding in, leaving the end of the cloth outside to prevent the pudding turning over. Put on the cover and lay a weight or flatiron on the top to hold it down. Keep the pot boiling steadily for one hour. Never let the boiling stop, or there will be a heavy streak in the pudding. When done turn out on a plate, and serve with hard sauce, and serve at once. FRUIT FRITTERS Beat the yolks of two eggs with a teacup of flour and a pinch of salt. Add one tablespoon of olive oil, two tablespoons of Jamaica rum, or lemon- juice, and cold batter enough to make a creamy batter. When ready to fry, stir in the stiffly beaten whites of the eggs. Dip any kind of fruit, pared and sliced, in this batter. Fry in deep boiling fat. Serve with liquid sauce. FARMERS' FRUIT PUDDING Take a piece of butter the size of an egg and a cup of sweet milk. Add flour enough to make a batter that will spread easily with a spoon. Add also three teaspoons of baking powder. Butter a baking dish. Put in a layer of batter, then a layer of fruit, such as blueberries, blackberries, then a layer of batter, then fruit, and so on till you have used your batter. Have the top layer of batter. Bake in a hot oven half an hour or more, or until done. Serve with a hard sauce or a liquid sauce, as you choose. STEAMED FRUIT PUDDING Take half a teacup of New Orleans molasses, one teacup of suet chopped very fine, little more than half a teacup of hot water, and one teaspoon of salt. Next two beaten eggs, one heaping teaspoon of soda dissolved in cold water, two teaspoons of allspice, two teaspoons of cinnamon, threequarters of a teaspoon of cloves, half a nutmeg, three tablespoons of vinegar, one teaspoon of pure ammonia (from a druggist), one cup and a half of dried currants, and one cup and a half of raisins stoned, and chopped moderately fine. Now stir in three teacups of flour, and in one of the teacups of flour (the first one) stir two heaping teaspoons of cream of tartar. Set a steamer over a pot of boiHng water, lay a perforated tin pie plate upside down in the bottom of the steamer. Grease a cake pan thoroughly, put your pudding in it and set it on the pie pan. Lay over the top of the steamer a piece of thick cloth (or two pieces), cut round, to fall a little below the steamer. Put on the lid, and set a heavy weight or a flatiron on top. Boil steadily without its stopping a moment for three hours. At the end of that time take out the pan from the steamer and serve. If you wish to keep it, set aside to get cool.

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