Manual for army cooks

The seams of the bag must be thoroughly secured or felled, and sufficient room allowed for the pudding to swell. The water must be boiling when the pudding is put in, kept constantly boiling during the cooking, and must cover the bag. Should it be necessary to add water as evaporation takes place, the added water must be boiling. The bag should be turned several times under water to prevent its resting against the bottom or sides of the vessel, to guard against scorching. When the pudding is cooked take it from the pot and plunge it into cold water for an instant. Then turn it out from the bag or cloth on the dish in which it is to be served. PLAIN DUFF. (Sufficient for 22 men.) 5 pounds flour. 1 ounce salt. li pounds suet or fat. i ounce pepper. Water. Prepare the paste the same as for Bombshells. Have a clean pudding cloth ready, flour it, and place the paste in it, and tie it up lengthwise; it will take one and a half hours ; if tied round as a ball, two hours. This quantity will do for 60 dumplings. PLUM DUFF. To make Plum Duff omit the pepper and add two pounds of plums, raisins, or prunes. BAKED RICE PUDDING. (Sufficient for 22 men.) 4 pounds rice. i ounce salt. 1 pound sugar. ^ ounce cinnamon. 2 quarts milk. Have two gallons of boiling water, in which place the rice, that has been previously washed ; add the salt, and boil for twenty minutes ; strain off any water that may remain. Have a baking dish ready, well greased ; mix the rice with two quarts milk, the sugar, and cinnamon, place it in the dish, and bake for thirty minutes. RICE AND POTATO PUDDING. (Sufficient for 22 men.) 2 pounds rice. 1 quart milk. G pounds potatoes. 2 pounds sugar. 1 pound suet. i ounce salt. Prepare the rice as in Baked Rice Pudding, then put it into a stewpan with the milk, sugar, and salt, and boil for one hour; if it is too dry, add water. Boil the potatoes, peel and mash them, and add them to the rice ; chop up the suet, and mix the whole ; butter a baking dish, pour the mixture in, and bake in a quick oven for thirty minutes. INDIAN-MEAL DUMPLINGS. (Sufficient for 22 men.) 3 pounds Indian meal. 1 ounce salt. 1 pound flour. 1 pound suet or fat. 1 pint molasses. Soak the meal, skim it, boil it in three quarts of water for one hour, take it out, mix it with the flour, salt, molasses, and suet, cut small, flour some cloths, make the paste into balls about three inches in diameter, tie them up each in a cloth, and boil for one hour. Note. — The above may be made plain with butter and milk, and carbonate of soda, or with a baking powder. CANNON BALLS. (Sufficient for 22 men. ) 6 pounds flour. 3 pints molasses, li pounds suet. 1 pint water. Chop up the suet, mix with the flour, mix the molasses with the water, put the flour into a bowl. and pour tlie molasses gradually upon it, mixing it with the flour; when the whole is well mixed, not too soft, form it into any size balls required, flour some cloths, tie up each ball separately in cloth, not too tight, and boil from one hour and upward, according to size. Note. — These, with lime-juice sauce, are an excellent antiscorbutic, and will keep good for twelve months, and longer. They could be made before going on any long voyage, and given out as rations.