Virginia Cookery-book

To make the cake : Beat five eggs separately and very light ; add to the beaten yolks one cup of sugar, then the beaten whites. Put one teaspoonful of cream of tartar into one teacupful of flour, sifting them together well. Beat this into the eggs and sugar, and to the mixture add half a teaspoonful of soda. Divide the mixture, and bake in two tin plates in a quick oven. When only a little cool split the cakes and put the cream between. Make the cream as follows : Boil one pint of new milk, beat the yolks of two eggs, and add half a teacupful of sugar, then the beaten whites, and not quite half a teacupful of flour or corn-starch, enough to thicken, which is better than flour. When all are light and well mixed pour the boiling milk gradually to the other ingredients and return to the saucepan. Stir until a thick cream, and flavor with vanilla. This pudding makes a favorite dessert. Green-corn Pudding. Take twelve tender but full-grown ears of green com and grate them down close to the cob. Have ready one quart of unskimmed milk, and stir into it by degrees a quarter of a pound of fresh butter and a quarter of a pound of sugar. Beat four eggs very light, and then stir them into the milk alternately with the grated com, a little of each at a time. Put the mixture into a bakingdish large enough to receive it. Bake for an hour. It may be eaten either hot or cold. Use with it a cold sauce of butter and sugar creamed together, when served as dessert. If eaten with the meat dinner omit the sugar. Rice Pudding. One quart of milk, a little more than a wineglassful of rice. Scald the rice in the milk until well done ; add a teacup of sugar, a table-spoonful of butter, and delicate flavoring of either cinnamon or nutmeg. Bake for half an hour. To Make Rice Pudding. Take half a pint of rice boiled well done ; then add a quarter of a pound of butter, eight table-spoonfuls of white sugar, eight eggs, half a pint of sweet cream, a little grated nutmeg, and a pint of dried currants, if you choose. Pure distilled rose-water is used for such dishes a great deal in lower Virginia, where roses grow so abundantly that families make their own supply, of a quality and flavor quite different from the article generally found in market. The above pudding is not meant for sauce, but a little wine poured over it while hot is considered a great improvement. Arrow-root Pudding. Pour a pint of boiling water on two table-spoonfuls of pure Bermuda arrow-root ; stir in half a pound of butter until cool ; add half a pound of sugar and half a dozen eggs, seasoning to your taste ; a little wine and nutmeg or lemon, the juice and rind, are most frequently used. Served simply or in pastry. Apple Pudding, No. 1. Prepare about a quart of stewed apples, mashed perfectly smooth ; to these add one pound of sugar (fair brown even better than white), half a pound of butter, the yolks of eight eggs, and the whites of four ; add half a teacupful of cream, and flavor with what you like — nutmeg imparts a flavor peculiarly agreeable to most palates, but two lemons, using both rind and juice, are very satisfactory. This quantity answers for filling four deep plates lined with puff-paste. Apple Pudding, No. 2. Eight eggs (the whites of four left out), half a pound of sugar, a quarter of a pound of butter, the crumbs of three stale rolls, one teacupful of cream, one pint of stewed apples, seasoned with lemon and nutmeg ; bake in a dish, without pastry, and when cold whip up the four eggs left out of the pudding with four ounces of pulverized white sugar; spread this meringue over the top of the pudding and bake for a very few minutes. It makes a pretty as well as palatable dish. Norfolk Pudding Puff.