The Rural cook book

Mix all well together, adding cold milk as you mix it, and then put into a buttered baking dish. A round, shallow dish is the best to use, and it should also be one that can be sent to the table. Now cut the white bread into slices, butter them, and lay them closely together on the top of the pudding mixture. Grate a little nutmeg over all, and bake in a moderate oven for an hour and a half, covering it for an hour and taking off the cover for the half hour so that it may be a nice light brown. Cottage Pudding. — One cup sugar, two eggs, one pint sweet milk, two scant teaspoons baking powder, flavoring and flour to make a batter as stiff as cake dough. Bake three-quarters of an hour in a moderate oven and serve with milk or hot sauce. To make hot sauce cream together one tablespoon butter and two of flour with half cup of sugar. Slowly add enough boiling water to make it thin and smooth. Then proceed to add boiling water to make it the consistency of thin starch. Boil a few nunutes and flavor before serving. Steamed Cranberry Dumplings. — Make the dumplings of good, prepared flour, which cannot fail to be light, using one pint of it; add a pinch of salt and mix with milk to a paste just stiff enough to drop by tablespoonfuls on the buttered steamer bottom ; steam over boiling water about half an hour. Serve immediately; first carefully split the fluffy rolls open, lightly butter and put between a tablespoonful of stewed cranberry sauce (warm); pour over a foamy sauce made as follows: Three tablespoonfuls of milk, stirred into one beaten egg, a half cupful of sugar and one teaspoonful of flour; beat hard and put into double boiler; pour on slowly a cup of boiling water, stir constantly until the sauce thickens, then add one teaspoonful of butter and one of strawberry flavoring. Cranberry Pot-pie.— Butter a porcelain stewpan or kettle; put in a pint of berries, sprinkled with one cupful sugar; make a pint of biscuit dough, shape into a large ring and lay on the fruit in the kettle; then pour another pint of berries into and around the cup of dough, adding another cupful of sugar; pour one pint of boiling water into the center, cover closely and stew steadily for 20 minutes. When done turn from the kettle on to a platter; serve with cream and sugar. Cranberry Pudding. — Sift and measure one pint of flour; add two teaspoonfuls baking powder and half a teaspoonful of salt. Sift again until all are thoroughly blended. Add enough sweet milk to make a soft batter. Stir in one cup of cranberries that have been coarsely chopped. Pour into a pudding bag or a porcelain-lined mold. If the bag is used boil one and one-half hour in plenty of water. If the mold is used, steam the pudding two hours. Baked Cranberry Pudding. — Put a layer of coarsely crumbled bread in bottom of buttered dish; then a layer of seeded raisins and stewed cranberry, i few bits of butter, and a few drops of vanilla extract; repeat bread, butter, vanilla and fruit until dish is fall; have crumbs and butter top layer; bake until puffy and brown; then decorate with meringue and place in very moderate oven to set the latter, but not brown. Cream Curds, — Beat four eggs and stir them into a quart of milk slightly warmed. New milk was originally called for. Add a little salt and turn the mixture into a covered earthen pot. A bean pot or casserole will answer. Set the pot in a pan of warm water over the fire. As soon as the milk cracks turn it carefully out on a sieve covered with a linen cloth. When the draining is complete put the curds in a glass dish in large spoonfuls.