The Rural cook book

Cherry Batter Pudding. — Prepare a cupful of stoned cherries. Beat two eggs separately, add half a pint of milk, or better still, sweet cream, to the yolks, and to this one tablespoonful of melted butter. Have ready 1)4 cupful of flour, into which two teaspoonfuts of baking powder have been sifted, with a dash of salt. Add this to the yolks of the eggs and milk, and lastly add the whites of the eggs, beaten light. Beat vigorously for a few minutes and turn into a greased baking pan, allowing the batter to be about an inch thick. Cover it with the cherries, add one-third of a cup of granulated sugar, sprinkled lightly on the top, and bake in a quick oven for 30 minutes. Serve hot with hard sauce or a sauce made from a cup of cherries and half a cup of sugar stewed together until the cherries are reduced to a pulp. Sauce as well as pudding should be served hot. Boiled Cherry Pudding. — Beat three eggs light without separating; add a pint of milk. Sift two teaspoonfuls of baking powder and a half a teaspoonful of salt in a little less than a quart of sifted flour and add the liquid gradually to the flour, stirring to a smooth batter. Add a teaspoonful of melted butter. Beat thoroughly and then stir in a pint of cherries, stoned and drained free from juice and well floured. Turn into a well-buttered pudding dish or mold, or an old-fashioned pudding bag, scalded and floured, and cook in a kettle of boiling water for three hours. Keep the water boiling continually or the pudding will be heavy. If cooked in a mold or dish, the water must not be deep enough to boil over the pudding. If in a bag, there must be sufficient water to keep the pudding from touching the bottom of the kettle. Serve with hard or foamy sauce. Cherry Pudding in Winter. — Nearly fill a buttered baking dish with Ihe sour canned cherries. Use just enough of the juice so the cherries will be moist. Spread over this a dough made from one-fourth teacupful sugar, one tablespoonful butter, one-half cupful milk, one egg, a little salt, one cupful flour (use a little more if necessary to make dougb like cake), one teaspoonful baking powder. Bake half an Hour. Sauce to serve with it is made as follows: One-half cupful butter, one-half cupful sugar, one tablespoonful of flour or cornstarch. Mix thoroughly. To this add a pint of the cherry juice. Boil till it thickens, Canned Cherry Tapioca. — Cover a scant cupful of tapioca with cold water and let it soak over night. In the morning place over the fire with a saltspoonful of salt and a pint of boiling water ; simmer slowly until the tapioca is perfectly clear. Stir a pint of stoned cherries into the boiling tapioca; add a cupful of sugar (more if the cherries are very sour) ; turn into a serving dish and set away to cool. Serve with whipped cream Chocolate Pudding. — Put into a bowl two cupfuls of stale breadcrumbs. Pour over them one quart of scalded milk. While the bread and milk are cooling melt two squares of chocolate. Mix the chocolate with two-thirds of a cup of sugar, then, with two eggs, lightly beaten, one scant saltspoonful of salt and a teaspoonful of vanilla. Add the milk and breadcrumbs and then, wlien well mixed, turn the whole into a pudding dish that has been buttered and sugared. Bake it one hour in a moderately hot oven. Serve cold, with cream. This pudding can be baked in individual molds if preferred. Steamed Chocolate Pudding. — Boil one quart of fresh milk and pour over one pint grated bread crumbs, one-fourth cake grated chocolate, one cup sugar, one cup flour, one cup butter, two teaspoons baking powder, one cup raisins, one cup chopped nuts. Steam two hours and serve with ji sauce.