Cassell's dictionary of cookery

Rum Shrub.— This is a liqueiu- of which rum forms the alcoholic base ; the other materials are sugar, lime or lemon-juice, and the rind of these fruits added to give flavour. There are many recipes for the manufacture of rum shrub, almost every maker having his own, which he holds to be the best ever invented. Rum Shrub, To Make.— To give one method of making rum shrub : — Pour a pint of cold water over the rinds of two or three Seville oranges, and let them infuse for a day or two. Strain the liqueur, and boil it with two pounds of loaf sugar to syrup. Add a j^int of strained Seville orange- juice and three pints of Jamaica rum. Filter the preparation, and bottle for use. Time, three days. Rumford.,Count,on Hasty-pudding. — In regard to the most advantageous method of using Indian corn as food, I would strongly recommend, particularly when it is employed for feeding the poor, a dish made of it that is in the highest estimation throughout America, and which is really very good and very nourishing. This is called hasty-pudding, and it is made in the following manner : — A quantity of water, proportioned to the quantity of hastypudding intended to be made, is put over the fire in an open iron pot or kettle, and, a proper quantity of salt for seasoning the pudding being previously dissolved in the water, Indian meal is stirred into it by little and little, with a wooden spoon with a long handle, while the water goes on to be heated and made to boil ; great care being taken to put in the meal by very small quantities, and by sifting it slowly through the fingers of the left hand, and stirring the water about very briskly at the same time with the wooden spoon with the right hand to mix the meal with the water in such a maimer as to prevent lumps being formed. The meal should be added so slowly that, when the water is brought to boil, the mass should not be thicker than water-gruel, and half an hour more at least should be employed to add the additional quantity of meal necessary for bringing the pudding to be of the proper consistence, during which time it should be stii-red about continually and kept boiling. The method of detennining when the pudding has acquired the proper consistency is this : — The wooden spoon used for stirring it being placed in the middle of the kettle, if it falls down more meal may be added, but if the pudding is sufficiently thick and adhesive to support it in a vertical position, it is declared to be proof, and no more meal is added. If the boiling, instead of being continued only half an hour, be prolonged to three-quarters of an hour or an hour, the pudding will be considerably improved by the prolongation. [ The hasty-pudding, when done, may be eaten j in various ways. It may be put, while hot, by spoonfuls into a bowl of milk, and eaten with the milk -nath a spoon in lieu of bread; and used in this way it is remarkaldy palatable. It may likewise be eaten, while hot, with a sauce composed of butter and brown sugar, or butter \ and molasses, with or without a few drops