Cottage Pudding

Ingredients

• A quarter of a pound of butter
• two cups of sugar
• two eggs beaten light
• a quart of flour
• two teaspoonsful of cream of tartar
• two cups of milk
• a teaspoonful of soda

Method

1. 1

   Cream butter and sugar, add eggs, flour, cream of tartar, milk, and soda.

2. 2

   Bake for half an hour in a buttered pudding-dish.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 87. The excerpt below is the record exactly as published.

two teaspoonsful of eream of tartar sifted through it, and a cup of milk with a teaspoonfol of soda dis- solved in it; beat well together. Have ready a quart of whor> tleberries, raspberries or currants; put in a buttered pudding- dish a kyer of the cake and one of the fruit alternately until aU PASTRY, FUDDnsrOSj Ac 188 ire in ; liave a layer of oake on the top. Bake one hour in a quick oven, cover witli thick paper when brown on top, and serve with wine-sauce. * Cocoanut Pudding. One large cocoanut grated, the whites of twelve eggs beaten very light, one pound of powdered sugar, three-quarters of a pound of butter, a glass of brandy and one of wine. Stir the butter and sugar to a cream, add the wine and brandy^ then tht grated cocoanut alternately with the eggs. Bake in pie-dish lined with puff paste crust; notch the edges. See Cocoanut Custard^ p. 203. College Puddings. Beat four eggs separately and then together ; add to them two ounces of flour, two tablespoonsful of milk, half a small nutmeg grated, half a teaspoonful of ginger and a quarter of a pound of sugar ; beat all together. Chop very fine six ounces of suet and stir it in the pudding ; add six ounces of currants, washed and dried, an ounce of candied orange-peel, cut fine, or the same of citron, and a glass of brandy; beat well together, and bake them, in patty-pans or cups, twenty minutes in a quick oven« Serve with wine-sauce. Com Starch Pudding, Ho. 1. Boil one quart of milk, stir in it three tablespoonsfhl of com starch mixed in a little cold water, boil five minutes, take it from the fire, add four tablespoons of sugar, yolks of five eggs beaten, and a little pinch of salt ; butter a pudding-dish, and pour in the pudding ; bake twenty minutes in a hot oven. Make a mi^ringue of the whites of the eggs beaten with powdered sugar. When the pudding is baxed, pour the meringue over the top, shape it with a spoon, and brown slightly. * Com Starch Pudding, Ho. 2. One large tecump of corn starch mixed smoothly in cold water, stir ihis into one and a half pints of boiling water, and boil it 184 COOKERY FROM EXPERIENCE. ten minutes, or until it is dear like star:h, remove it from the fire, and stir into it two large coffeecw^ of white sugar, the juice and grated rind of a large lemon, and the beaten yolks of three eggs. Make a crust of paste and bake it as if for stewed fruit, spread the corn starch evenly over the crust, beat the whites of the eggs with powdered sugar, making a meringue as directed above ; spread over the top of the puddings and brown slightly * Cottage A quarter of a pound of butter and two cups of sugar creamed together ; add two eggs beaten light, a quart of flour, with two teaspoonsful of creain of tartar sifted through it, and two oapv of milk with a teaspoonful of soda

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