Baked Indian Pudding

Ingredients

• One quart milk
• seven tablespoonfuls of cornmeal
• one cupful of molasses
• one teaspoonful salt
• Half cupful cold milk

Method

1. 1

   Boil milk, stir in cornmeal, molasses, and salt.

2. 2

   Add cold milk without stirring just before baking.

3. 3

   Bake in a slow oven.

4. 4

   Serve with cream if desired.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 76. The excerpt below is the record exactly as published.

one teaspoonful salt, a little red pepper, a saltspoon of mustard. Mix and place over boil- 124 LANDMARKS CLUB COOK BOOK. ing water. When hot, stir in two well beaten eggs and cook, stirring until it thickens (about three minutes). Serve with crackers. A little Worcester sauce added is an improvement. Mrs. George Sinsabaugh. CHEESE WAFERS. Half pound of rich cream cheese, one teaspoonful of dry mustard, half cup of olive oil, quarter cup of lemon juice or vinegar, half teaspoonful paprika. Mash the cheese, add oil a little at a time, beat in lemon juice and seasoning. Serve on thin wafers. Miss Anna Grichten, Sail Francisco. CHEESE PATTIES. Make from stale bread some small round croustades. Dip them in butter and brown in the oven. Fill the centers with a mixture of two ounces of grated cheese, one tablespoonful melted butter, one tablespoonful milk, a little salt and pepper. Place the croustades again in the oven to cook the cheese, and serve very hot. CHEESE SOUFFLE. One pint of milk, three heaping tablespoonfuls of flour ; Mix the flour to a smooth paste with a part of the milk, then add the remainder of the milk, and stir over the fire until it thickens. Set aside to cool. Mix thoroughly the yolks of three eggs, a saltspoon of salt, one-half a teaspoonful of dry mustard, a dash of red pepper, a few drops of onion juice, and one cupful grated cheese. Stir this mixture into the cooled souffle batter, fold in the well beaten whites of three eggs. Bake in cases for twenty min- utes and serve at once. Nannie M. Griffith, Johan nesburg-. CHEESE RAMEKINS. Pour a cupful of boiling milk over a cupful of dry bread crumbs ; when they are thoroughly soft, pour oflf the milk not absorbed. Stir in two tablespoonfuls of butter, four ounces of grated cheese, half a teaspoonful of mixed mustard, salt, a pinch of cayenne and the yolks of three eggs. Mix thor- oughly, and just before baking add the beaten whites whipped to a stiff froth. Fake about twenty minutes. Mrs. E. D. Neff. CHEESE. 125 CHEESE STRAWS. Put six heaping tablespoonfuls of sifted flour on the pastry board ; make a hole in the center, and put into it two table- spoonfuls of cream, three tablespoonfuls of grated cheese, four tablespoonfuls of salt, a little cayenne pepper, and the yolks of two eggs beaten light. Mix all these ingredients to a smooth paste with the tips of the fingers, roll out to a quarter of an inch thick, cut into narrow straws and bake to a light brown on a buttered pan in a moderate oven. Serve quickly on a hot napkin. Mrs. A. Petsch. CHEESE STRAWS. One cup grated cheese, one cup flour, one tablespoon melted butter, one tablespoon baking powder. Mix soft with a little water; add salt if desired. Roll quarter of inch thick, cut in very narrow strips, six inches long; bake in quick oven. Miss H. Knickerbocker. ENGLISH MONKEY. Half cup stale bread crumbs; soak in one cup of milk for fifteen minutes. Melt a heaping teaspoon butter, add half cup mild cheese cut fine. Stir slowly until the cheese melts. Add slowly the crumbs, to which have been added one beaten egg, salt, cayenne pepper and mustard. Cook until smooth. Serve on toast. Mrs. J. F. Waterman. CHAPTER XII. PUDDINGS. ANGEL PUDDING. 1 wo ounces of flour, two ounces of powdered sugar, two ounces of butter melted in half pint of new milk, two eggs. Mix well. Bake in small patty pans until nicely browned, and send to table on a dish covered with a serviette. A little powdered sugar hould be sifted over each pudding and slices of lemon served with them. F S. C , England. ALMOND PUDDING. Quarter pound of flour, quarter pound butter, quarter pound almonds, three ounces sugar, nine eggs, one pint milk. Put milk and butter over fire in double boiler until it boils ; take little of the milk to dissolve flour; add this to the milk, and boil until very thick. When cold add sugar, almonds, chopped fine, and eggs, yolks and whites well beaten sepa- rately. Put in a well greased pudding mold and boil one and a half hours. Mrs. Willard H. Stimson. APPLE PUDDING. Into a mixing bowl put the yolks of four eggs, beat well and add one cupful of finely chopped suet, three tablespoons sugar, one teaspoon salt, and two cups bread crumbs. Add enough milk to moisten the mixture, two tablespoons of bak- ing powder and two finely chopped apples. Mix well, put in mold and steam one and a half hours. Serve with foamy sauce. Foamy sauce for above : Cream half cup butter ; add grad- ually one cup powdered sugar, one egg well beaten and two tablespoons wine. Beat while heating over hot water. Mrs. David Peacock BAKED INDIAN PUDDING. One quart milk, boiled ; remove from stove and stir in seven tablespoon fuls of cornmeal, one cupful of molasses, one tea- PUDDINGS. 127 spoonful salt. Half cupful cold milk

Cook this with the app: pantry check, scaling, and the assistant.