The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Gash each row of corn with a knife straight down. then grate it, mix it in the milk, rubbing it well to get the hulls free from the corn; then rub it through a fine seive to relieve it of the hulls. Work the flour and' butter to a cream, then beat in the sugar and well-beaten yolks, then the beaten whites, then add all to the corn and milk, with salt. Bake. Eat with cream; sugar if liked. The Queen Cook Book 151 Boiled Indian Pudding. I quart milk i yi pints corn meal 1 cup molasses i teaspoon soda 2 or 3 eggs Salt Put in bag; boil four hours. Bread Pudding. I qt. bread crumbs nearly % cup sugar I quart sweet milk 6 eggs, beat separately i tablespoon butter i lemon, salt Slice and dry the bread in oven and grate it or break it up and soak it in milk . and put through sieve. Grate the rind of lemon, squeeze the juice and strain. Put all together. Save two of the whites for a meringue after it is baked. Bake thirty minutes or more. Spread on a layer of jam, jelly or cocoanut and the beaten stiff whites of egg, with four tablespoons of powdered sugar in it and brown the top quickly. The Sauce.^ I cup sugar }i cup butter 1 tablespoon corn starch i cup hot water 2 eggs, a little salt 2 teaspoons vanilla Stir butter and sugar to a cream; wet the starch with cold water; beat the eggs light; put all together. Boil three minutes to cook the starch. Lemon Pudding. ^ cup sugar i tablespoon butter 2 eggs I lemon Grate the lemon, squeeze the juice and strain. Work the butter and sugar to a cream, add the well 152 The Queen Cook Book beaten yolks, beat well, then add the stiff whites, last of all the lemon juice a few drops at a time beating it till it becomes like thick cream. Then stir in slowly one pint hot milk. Bake as a pudding or as a pie with under crust. Serve with cream. J* Lemon Pudding. 3 tablespoons corn starch 3 cofifeecups hot water 2 teacups sugar 2 eggs 2 large lemons i teaspoon salt Wet the starch thin with cold water, then pour on the three cups boiling water, and boil to cook the starch, stirring . all the time, then add the sugar and slowly, the grated rind and juice of the lemons. Bake twenty minutes. To be eaten cold with cream. This makes two pies. Home Messenger. Baked Indian Pudding. 6 tablespoons corn meal i cup molasses 1 quart milk i even teaspoon soda J^ pint cold water i tablespoon ginger y^ cup suet chopped J^ teaspoon cinnamon 2 even teaspoons salt ^ of a nutmeg 3 tablespoons brown sugar 4 eggs Put the milk over to boil, wet the corn meal with the cold water, and as soon as it boils stir in the corn meal, salt and suet, boil fifteen minutes, stirring all the time. Chop the suet very fine, taking all the skin off. Take it off of ]the fire, put in one-half cup of cold milk, the sugar, molasses — stir the soda into the inolasses — add the spices, beat the yolks well and beat in lastly the stiff beaten whites. Butter a two-quart pan and bake immediately over one hour. When done The Queen Cook Book 153 there will be whey in the center; Let ft cool a little. Serve with creim; Ground Rice Pudding. % pound rice flour 3 tablespoons butter 2 quarts milk % cup sugar 8 ^gs, salt I lemon, or essence lemon Wet the rice flour with one pint of the cold milk, add salt, and pour into the three pints of boiling milk, boil it five minutes to cook the rice, stirring well. Stir the butter and sugar to cream, then add the beaten yolks of the eggs and stir it in the rice, add the grated rind and juice of the lemon or essence, as you choose; the whites, last, beaten to a stiff froth. Bake thirty minutes. When biked, can add a spread of jell and a meringue if you like. Cream sauce. Batter Pudding. I pint flour % cup sugar 1 pint milk 6 eggs, beaten separately I even teaspoon salt Add a pint of cream just before baking. Bake about one hour. Flavor the cream sauce.