The household cook book

HUCKLEBERRY PUDDING — Beat 2 eggs without separating, add 1 cup milk, 1 tablespoon melted butter, 1| cups flour and beat thoroughly; have 2 cups huckleberries washed and dried, dust them with flour, add them to the pudding with 1 teaspoon of baking powder, mix quickly, turn into a greased mold, and steam 1 hour. INDIAN PUDDING, BAKED— Stir gradually 1 even cup cornmeal in 1 quart of boiling milk, let boil a few minutes, lift from the stove, and add 1 teaspoon butter and a little salt; stir in ^ pint molasses, and ■§ pint cold milk last; put into a i^udding dish, well buttered, and bake 3 hours in a moderate oven. No. 2. — In 1 quart boiling milk, stir 1^ cups cornmeal, and 1 cup molasses; let it cool and add 1 teaspoon salt, 1 teacup suet, and stir in a little allspice; pour in 2 cups cold milk, and bake. INDIAN PUDDING, BOILED.— Warm 2 cups molasses and 2 cups milk, stir well together; beat 4 eggs and stir with the molasses and milk; add 1 lb. beef suet chopped fine, and Indian meal enough to make a stiff batter; add 1 teaspoon each of cinnamon and nutmeg, and a little grated lemon peel; stir together well, tie in the floured bag, leaving room to swell, and boil 3 hours Serve hot with a good sauce. No. 2.— Use 1 cup flour, 1 heaping teaspoon of baking powder, 1 teaspoon salt, 2 cups milk, 2 tablespoons melted butter (or 4 tablespoons sour cream), 3 eggs, 1 small pinch of soda, and enough cornmeal to make a stiff batter. Mix in the order given, and pour into a baking powder can, or any other covered can of convenient size; set in a kettle containing enough boiling water to come up nearly to the top of the can, Place a weight on top of the can to keep it upright, and boil about 2 hours. Eat with the maple sugar sauce given among our pudding sauces. INDIAN PUDDING, STEAMED.— Use 2 cups milk, 2 eggs, 1^ cups Indian meal, 2 small tablespoons beef suet, 2 tablespoons molasses, | teaspoon each of cinnamon and ground ginger, 1 saltspoon salt, a pinch of soda. Heat the milk boiling hot, add the soda and pour it upon the meal; stir well, add the suet, chopped, and the salt; when it gets cold, add the eggs, beaten light, the molasses and spices, and beat all hard. Turn in a well-greased mold, and steam 4 hours. Eat with hard sauce. LEMON PUDDING — Use 1 cup milk, 1 tablespoon butter, 1 heaping teaspoon of baking powder, and flour enough to roll out; roll in 3 sheets. Take juice of 1 lemon, 1 cup pulverized sugar, and spread between the layers like jelly. Put it in a tin and steam 3 hours. Serve with our Lemon Sauce No. 1. Lemon Pudding No. 2 — Heat 4 cups milk, pour it over 2 cups bread crumbs and add 2 tablespoons butter; when cold add beaten yolks of 4 eggs, 1 cup sugar, the grated rind of 1 lemon; bake in a buttered dish till firm and slightly brown. When done, cover with a meringue made of 4 whites of eggs whipped with 4 tablespoons of sugar and the juice of 1 lemon, and brown slightly in the oven. Eat warm with lemon sauce. LOWELL PUDDING. 1 cup milk. 1 teacup suet. 1 cup raisins. 1 teaspoon soda. I cup molasses. 1 teaspoon salt. I teacup brown sugar. 'Flour to make a stiff batter. Steam 3 hours. Serve with any good sauce.