stem-end, and place in each cavity thus made two tea- spoonfuls of sugar, a quarter of a tea-spoonful of cin- namon and the same of butter, putting the butter on the top. Set the apples in a baking-dish, add the water, and bake until tender. Do not bake them until they break, as that would spoil the attractiveness of the. pudding. While the apples are baking, prepare the rest of the pud- ding. Separate the whites and yolks of the eggs, add to the yolks a table-spoonful of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it boils, add the yolks. Cook only a minute after the milk boils again, then add the salt, and sugar to taste. Remove from the fire, and when nearly cold, add the vanilla. As soon as the apples are done, pour this custard around them. Should there seem to be an excess of juice from baking the apples, drain off nearly all of it before adding the custard. If left in the dish it will make the custard too thin. Beat the whites of the eggs stiff, add one table-spoonful of sugar, place a table-spoonful of the white on top of each apple, return to the oven, and brown lightly. BAKED INDIAN PUDDING One cupful of Indian meal. One cupful of molasses. One-half cupful of raisins. One-half tea-spoonful of salt. One quart of milk. One egg. One-half tea-spoonful of cinnamon. One-half tea-spoonful of ginger✪ Baked Indian Pudding. Place the milk in a double-boiler, and when scalding hot, add the meal, stirring constantly until there are no PUDDINGS. 425 lumps. Cook twenty minutes, and turn into a pudding- dish; then add the rest of the ingredients, except the ^gg. Stir well, and when cooled, add the beaten ^gg. Bake an hour in a rather slow oven, and serve hot. SUET PUDDING. The following recipe makes a pudding large enough for ten persons ; one-half will usually be sufficient for one dessert. The portion left over will be equally good when warmed again. It should be steamed for warming over. One cupful of chopped suet. One cupful of raisins. One cupful of molasses. One cupful of milk (preferably sour). Three cupf uls of sifted flour. One tea-spoonful of soda. One tea-spoonful of cinnamon. One tea-spoonful of cloves. One tea-spoonful of salt. One-half a nutmeg (grated)✪ Suet Pudding. Chop the suet fine, and add to it the spice and salt. Warm the molasses, add to it the soda, and when the lat- ter is dissolved, turn the molasses over the dry mixture, stir quickly, and put in the milk. Add the flour slowly as it may not all be needed ; for flour varies so much that it is always difficult to apportion it in any recipe. The pudding should not be too thick ; when the track of the mixing spoon, when turned quickly round in the batter, disappears slowly, the batter is generally thick enough. Butter a tin basin or a pudding-mold, pour the pudding in, set the whole in a steamer, over a kettle of boiling 426 THE PA TVER AT COOK-BOOK. water, and steam for three hours. Serve with the foUow- SNOW SAUCE. One small cupful of sugar. One large table-spoonful of butter. One egg. Three table-spoonfuls of hot water✪ Snow Sauce.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

stem-end, and place in each cavity thus made two tea- spoonfuls of sugar, a quarter of a tea-spoonful of cin- namon and the same of butter, putting the butter on the top. Set the apples in a baking-dish, add the water, and bake until tender. Do not bake them until they break, as that would spoil the attractiveness of the. pudding. While the apples are baking, prepare the rest of the pud- ding. Separate the whites and yolks of the eggs, add to the yolks a table-spoonful of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it boils, add the yolks. Cook only a minute after the milk boils again, then add the salt, and sugar to taste. Remove from the fire, and when nearly cold, add the vanilla. As soon as the apples are done, pour this custard around them. Should there seem to be an excess of juice from baking the apples, drain off nearly all of it before adding the custard. If left in the dish it will make the custard too thin. Beat the whites of the eggs stiff, add one table-spoonful of sugar, place a table-spoonful of the white on top of each apple, return to the oven, and brown lightly. BAKED INDIAN PUDDING One cupful of Indian meal. One cupful of molasses. One-half cupful of raisins. One-half tea-spoonful of salt. One quart of milk. One egg. One-half tea-spoonful of cinnamon. One-half tea-spoonful of ginger. Place the milk in a double-boiler, and when scalding hot, add the meal, stirring constantly until there are no PUDDINGS. 425 lumps. Cook twenty minutes, and turn into a pudding- dish; then add the rest of the ingredients, except the ^gg. Stir well, and when cooled, add the beaten ^gg. Bake an hour in a rather slow oven, and serve hot. SUET PUDDING. The following recipe makes a pudding large enough for ten persons ; one-half will usually be sufficient for one dessert. The portion left over will be equally good when warmed again. It should be steamed for warming over. One cupful of chopped suet. One cupful of raisins. One cupful of molasses. One cupful of milk (preferably sour). Three cupf uls of sifted flour. One tea-spoonful of soda. One tea-spoonful of cinnamon. One tea-spoonful of cloves. One tea-spoonful of salt. One-half a nutmeg (grated). Chop the suet fine, and add to it the spice and salt. Warm the molasses, add to it the soda, and when the lat- ter is dissolved, turn the molasses over the dry mixture, stir quickly, and put in the milk. Add the flour slowly as it may not all be needed ; for flour varies so much that it is always difficult to apportion it in any recipe. The pudding should not be too thick ; when the track of the mixing spoon, when turned quickly round in the batter, disappears slowly, the batter is generally thick enough. Butter a tin basin or a pudding-mold, pour the pudding in, set the whole in a steamer, over a kettle of boiling 426 THE PA TVER AT COOK-BOOK. water, and steam for three hours. Serve with the foUow- SNOW SAUCE. One small cupful of sugar. One large table-spoonful of butter. One egg. Three table-spoonfuls of hot water.

The Pattern cook-book