The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ...

Cover a deep pie plate with crust. Put in a layer of sliced apple, then thin shavings of salt pork, then more apple, and more pork. Bake with an upper crust. When done take off upper crust and turn it over on a plate. Season the apple with sugar, molasses and allspice. Put half the apple on the upper crust, then lay this on the other half and serve hot. Boiled Indian Pudding. Sifted Indian meal and warm milk (not scalding or pudding will break to pieces) should be stirred together stiff. A little salt, and two or three great spoonfuls of molasses; a spoonful of ginger. Boil it in a tight covered pan, or a very thick cloth. Leave plenty of room for Indian swells very much. Some people chop sweet suet fine and warm in the milk; others warm thin slices of sweet apple to be stirred into the pudding. Water will answer instead of milk. Boil four or five hours. Batter Puddings. Beat up from four to six dggs with a quart of milk, salt, and flour enough to make it pour with ease. Those who live in the city and are obliged to buy eggs, can do with three eggs to a quart, and more flour. Boil about three quarters of an hour. Batter pudding may be varied by adding cranberries or whortleberries or cherries or any similar fruit, only make the batter stiffer and boil longer. One Sauce answers for common use for all sorts of puddings. Stir some flour into a little water, pour on boiling water to thicken. Put in butter, half the size of a hen's egg, and sugar or molasses according to your ideas of Economy. A great spoonful of rosewater or vinegar is good. If you want it very nice, add a glass of wine, and grate nutmeg on top. Hasty Pudding. Put on water according to the size, of your family. Sift five or six spoonfuls of meal into a bowl of water, and when the kettle boils, stir it in and let it boil up thick. Then stand over the kettle and sprinkle in meal, handful after handful, stirring it thoroughly all the time. When it is so thick the pudding stick stands up in it, it is about right. Cook half an hour. Eat it with milk or molasses. Either Indian meal or rye meal may be used. Rye hasty pudding and West Indian molasses as a diet, would save many a one the horrors of dyspepsia. Baked Indian Pudding. One quart milk, five tablespoons meal, three fourths cup of molasses, salt, cinnamon. Scald a pint of milk, stir in the meal. When cool add the egg. Bake slowly for two hours, adding the rest of the milk while baking. Sweet Com Pudding. Miss Eliza Williams Take twelve ears of com, cut the rows through the center and scrape out the pulp. Add three eggs, a pint of milk, and a spoonful of butter. Sweeten and flavor, and bake half an hour. Rice Pudding. Two cups boiled rice, one quart of milk, three eggs a teaspoon of salt, small piece of butter, nutmeg or lemon. Bake thirty-five minutes. r ^^es^^B^mm^mmmsfmmmmmmmmmmmmKft^ Plum Pudding. Half a loaf of bread in crumbs. Pour over a quart of cold milk. Let it stand several hours then mash fine. Add seven eggs, a cup of sugar, one-fourth cup of butter, spice and a pint of raisins. Bake three or iour hours. Pudding Sauce. Take a quarter of a pound of butter, the same of sugar. Mould them well together, add a little wine, if you choose. Make it into a lump and set away to cool, and grate nutmeg over it. A Trifle. Fill a dish with biscuit finely broken, rusk and spiced cake, wet with wine, then pour over a good boiled custard, and put a syllabub over that. Garnish with jelly and flowers. (Calie