The household cook book

MINUTE PUDDING— Use 1 quart sweet milk, 2 eggs, 1 pint sifted flour, 1 level teaspoon of salt; beat the eggs well, add the flour, and milk enough to make it smooth. Butter the kettle, and put in the remainder of the milk with the salt; when it boils, put in the eggs and flour, and cook until stiff. Serve hot with any simple sauce. No. 2. — Use 1 cup of water, 1 cup sweet milk, salt to taste; let it boil and stir in flour until it is a stiff batter; the flour must be stirred in very gradually, to avoid large lumps. Serve immediately with cream and maple sugar, or any good sauce. GRAHAM FLOUR MINUTE PUDDING Take i water and | milk, and when it boils stir in graham flour the same as if water alone was used, except that it should be made a little thicker. Cook about 10 minutes. Eat with sugar and cream. If you do not happen to have cream, jelly makes a nice sauce. Children are very fond of this simple pudding. ORANGE PUDDING.— Boil 2 cups milk; beat 2 eggs light, add 3 tablespoons sugar, grate in the yellow of 1 orange, pour in the milk hot, and beat 2 minutes; set the pan in a larger pan, filled with water, and put in the oven until set; sprinkle with sifted sugar, brown on top with a hot shovel, and cool. Eat with cream. FRUIT PUDDINGS— Take as many small pudding cloths as needed, spread boiled rice on each cloth, and then put on a peeled orange, or a pear or apple pared and cored, or stoned cherries, or berries; then tie the cloths, having the fruit surrounded by the rice; boil till the fruit is cooked. Serve with sugar sprinkled plentifully on top, and with sweetened cream or any good sweet sauce. OXFORD PUDDING — Take 1 cup rice 1 tablespoon oatmeal, 3 tablespoons sugar, 1 teaspoon salt (level), 1 cup milk, 6 cups water; stir together, and bake 2 hours in a moderate oven. PEACH PUDDING — Drain the liquor from a can of peaches, and wet cerealine with it, but do not make it too thick to pour, add 2 eggs, well beaten, ^ cup sugar, and a little salt; pour this mixture into a buttered pudding dish, drop the reserved peaches into the cen ter of the mixture, and bake 15 to 25 minutes Good hot or cold, and without sauce. STEAMED PEACH PUDDING.— Fill a pudding dish with alternate layers of bread crumbs sprinkled with butter, and sweetened, sliced peaches, having a layer of bread crumbs on top; pour over this a custard made of 2 cups milk, the yolks of 2 eggs, and 2 tablespoons sugar; steam it, and serve with our Lombard Sauce. POTATO PUDDING — Take 1 lb. of boiled potatoes mashed with sweet milk; add ^ lb. white sugar, 6 eggs, and 1 grated lemon; bake 40 minutes. PLAIN PLUM PUDDING. 2 cups bread crumbs. 1 teaspoon of spices. 1 teaspoon of salt. 2 cups seeded raisins. 1 cup chopped suet. 1 cup of flour. 2 cups milk or water. 2 cups washed currants. 3 cups sugar. Mix all the ingredients to make a stifp batter; if it is too thick, add more water, and if too thin, add more flour; then stir in 2 teaspoons of baking powder, beat it well, tie loosely in a pudding cloth, so that it will have room to swell, and boil 4 hours. It can be placed in a mold or tin basin, with a plate to cover it, and steamed for the same length of time, if more convenient. Serve with lemon pudding sauce. ENGLISH PLUM PUDDING. 3 eggs. i cup citron. 3 cups flour. I teaspoon spices.