Manual for army cooks

When eggs are used the whites and yolks should be beaten separately, the whites to a stiff froth. Sugar should always be mixed with the beaten yolks. The beaten whites should be the last ingredient to go into the compound unless the recipe calls for dredged fruits. Baked puddings should go into the oven the moment the mixture is made; this is essential if eggs are depended upon to lighten the dish. More time may be allowed if yeast is used. The baking dish or pan must be well greased before the pudding is put in. Lard is best for this purpose, although butter or sweet beef dripping will do. Fruit, rice, cornstarch, and bread puddings require a steady, moderate oven whilst baking. Custard and batter puddings require a hot, quick oven, and must cook rapidly. To prevent the bottom of the pudding from burning, place the baking dish on an inverted pan or a gridiron in the bottom of the oven. If the top of the pudding shows signs of burning, cover it with a sheet of writing paper or an inverted tin plate. Remove the covering in time to allow the top to brown before serving. Jarring the oven by opening its doors or walking about the kitchen floor should be avoided while the pudding is in the oven. BAKED BATTER PUDDING. Make a batter as directed for Boiled Batter Pudding; pour it into a well-greased dish and bake fifty minutes ; serve hot in the dish in which it was baked, and eat with butter and sugar. BROWN BETTY. Cooking apples, pared, cored, and sliced ; dry-bread crumbs, or well-toasted bread rolled into crumbs; sugar, butter, and ground cinnamon. Grease well a deep baking dish. Into the bottom of this put a layer of prepared apples ; sprinkle them lightly with sugar; scatter small pieces of butter over this, then dust with ground cinnamon ; over this place a layer of bread crumbs from one-half to three-quarters of an inch thick; over this apples, butter, and cinnamon, and continue this process until the dish is full, or until sufficient material has been used. The top layer must be crumbs, and on this must be scattered small pieces of butter. If the top layer is moistened with a couple of tablespoonfuls of milk it will brown more evenly. Bake in a moderate oven from one-half to threequarters of an hour. When a fork will easily penetrate the apples it is cooked. Alden dried apples may be substituted for the fresh fruit. It can be eaten hot or cold with butter, sugar, or sauce. BAKED CORNSTARCH PUDDING. 1 quart sweet milk. 4 tablespoonfuls sugar. 3 tablespoonfuls cornstarch. 1 teaspoonf ul ground cinnamon. 2 or 3 eggs, beaten light. Pinch of salt. Dissolve the cornstarch in a small portion of the milk. Into the remainder of the milk stir the sugar, salt, and cinnamon. Heat this to boiling point. Then add cornstarch and milk. Boil briskly four minutes, stirring constantly to prevent scorching. Set away to cool. When cold, stir in the beaten eggs, pour into a well-greased baking dish, and bake half an hour in a moderate oven. BAKED RICE PUDDING, WITH EGGS. 1 pint rice, picked and well 2 tablespoonf uls melted butter. washed. 1 gallon sweet milk.