One heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, one tablespoonful of butter, 376 DUMPLINGS AND PUDDINGS. two teaspoonfuls of cream of tartar rubbed dry in the flour ; flavor with nutmeg✪ Cottage Pudding ; bake in a moderate oven ; cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce. FRENCH COCOANUT PUDDING. No. 1. One quart of milk, three tablespoonfuls of cornstarch, the yolks of four eggs, half a cupful of sugar and a little salt ; put part of the milk, salt and sugar on the stove and let it boil ; dissolve the cornstarch in the rest of the milk; stir into the milk and while boiling add the yolks and a cupful of grated cocoanut. Flavor with vanilla. Frosting. — The whites of four eggs beaten to a stiff froth, half a cupful of sugar, flavor with lemon ; spread it on the pudding and put it into the oven to brown, saving a little of the frosting to moisten the top ; then put on grated cocoanut to give it the appearance of snow-flake. COCOANUT PUDDING. No. 2. Half a pound of grated cocoanut. Then mix with it half a cupful of stale sponge cake, crumbled fine. Stir together until very light half a cupful of butter and one of sugar, add a cojfeecupful of rich milk or cream. Beat six eggs very light and stir them gradually into the butter and sugar in turn, with the grated cocoanut. Having stirred the whole very hard, add two teaspoonfuls of vanilla ; stir again, put into a buttered dish and bake until set, or about three-quarters of an hour. Three of the whites of the eggs could be left out for a meringue on the top of the pudding. Most excellent. COCOANUT PUDDING. No. 3. A CUP of grated cocoanut put into the recipes of Ceackee P'udding and Beead Pudding, makes good cocoanut pudding. CHERRY PUDDING, BOILED OR STEAMED. Two EGGS well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt and as many cherries as can be stirred in✪ Cherry Pudding, Boiled or Steamed. Boil one hour or steam and serve with liquid sauce. Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce. THE FAMILY DINING ROOM. REAR VIEW OF THE WHITE HOUSE DUMPLINGS AND PUDDINGS. 377 CHERRY PUDDING. No. 2. Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt ; wet up with milk or water ; roll out a quarter of an inch thick, butter a large common bowl and line it with this paste, leaving it large enough to lap over the top ; fill it with stoned cherries and half a cupful of sugar. Gather the paste closely over the top, sprinkle a little with dry flour and cover the whole with a linen cloth, fastening it with a string. Put it into a pot of boiling water and cook for an hour and a half. Serve with sweet sauce. ENGLISH PLUM PUDDING. (The Genuine.) ✪ English Plum Pudding

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One heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, one tablespoonful of butter, 376 DUMPLINGS AND PUDDINGS. two teaspoonfuls of cream of tartar rubbed dry in the flour ; flavor with nutmeg ; bake in a moderate oven ; cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce. FRENCH COCOANUT PUDDING. No. 1. One quart of milk, three tablespoonfuls of cornstarch, the yolks of four eggs, half a cupful of sugar and a little salt ; put part of the milk, salt and sugar on the stove and let it boil ; dissolve the cornstarch in the rest of the milk; stir into the milk and while boiling add the yolks and a cupful of grated cocoanut. Flavor with vanilla. Frosting. — The whites of four eggs beaten to a stiff froth, half a cupful of sugar, flavor with lemon ; spread it on the pudding and put it into the oven to brown, saving a little of the frosting to moisten the top ; then put on grated cocoanut to give it the appearance of snow-flake. COCOANUT PUDDING. No. 2. Half a pound of grated cocoanut. Then mix with it half a cupful of stale sponge cake, crumbled fine. Stir together until very light half a cupful of butter and one of sugar, add a cojfeecupful of rich milk or cream. Beat six eggs very light and stir them gradually into the butter and sugar in turn, with the grated cocoanut. Having stirred the whole very hard, add two teaspoonfuls of vanilla ; stir again, put into a buttered dish and bake until set, or about three-quarters of an hour. Three of the whites of the eggs could be left out for a meringue on the top of the pudding. Most excellent. COCOANUT PUDDING. No. 3. A CUP of grated cocoanut put into the recipes of Ceackee P'udding and Beead Pudding, makes good cocoanut pudding. CHERRY PUDDING, BOILED OR STEAMED. Two EGGS well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt and as many cherries as can be stirred in. Boil one hour or steam and serve with liquid sauce. Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce. THE FAMILY DINING ROOM. REAR VIEW OF THE WHITE HOUSE DUMPLINGS AND PUDDINGS. 377 CHERRY PUDDING. No. 2. Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt ; wet up with milk or water ; roll out a quarter of an inch thick, butter a large common bowl and line it with this paste, leaving it large enough to lap over the top ; fill it with stoned cherries and half a cupful of sugar. Gather the paste closely over the top, sprinkle a little with dry flour and cover the whole with a linen cloth, fastening it with a string. Put it into a pot of boiling water and cook for an hour and a half. Serve with sweet sauce. ENGLISH PLUM PUDDING. (The Genuine.)

Original White House Cookbook