The century cook book

Steamed Indian Pudding. Mix together two cupfuls of meal, one of flour, one of suet chopped fine, one of stoned raisins, one of molasses, one of sweet milk; add one-half teaspoonful of soda dissolved in a little hot water, and a pinch of salt. Put in a buttered pudding dish, and steam three hours. Egg Pudding. Take one quart of milk, put in a double boiler and let come to a boil; mix nine tablespoonfuls of flour with one pint of cold milk, and stir into the boiling milk and let it remain on the fire until well cooked. Beat the yolks of twelve eggs, six tablespoonfuls of sugar, and three of melted butter. Take the boiler from the fire and stir in the eggs, sugar, etc., beat the whites of the eggs and stir them in. Butter a pudding dish, pour in the mixture, set the dish in a pan of hot water, put the whole in the oven and bake in a moderate oven for one hour. Serve with sauce. Cabinet Pudding. Take a two quart pudding dish and cover the bottom with a layer of stale cake, sprinkle over it a spoonful of chopped citron and bits of butter, then another layer of Cabinet Pudding, cake, citron and butter, until the dish is two-thirds full. Beat together three eggs, a wineglassful of brandy, the rind and juice of a lemon, a half cupful of sugar, unless the cake is very sweet, and one quart of milk; pour over the contents of the pudding dish and bake one-half hour. Baked Indian Pudding. Boil one quart of milk, and stir into it two-thirds of a cupful of meal and let it cook a few minutes, then take from the fire, and when cool stir in one-half cupful of sugar, one-half cupful of molasses, one- 1 50 Puddings half cupful of butter, one egg, one teaspoonful of ginger, and one-half teaspoonful of cinnamon, and a pinch of salt. Put in a buttered pudding dish, and bake one hour. Minute Pudding. Let one quart of milk come to a boil, add a little salt, then stir into the milk four tablespoonfuls of flour, and three beaten eggs; cook for four or five minutes. Serve with cream and sugar. Tapioca Pudding with Apples. Put one cupful of tapioca into half a pint of water, and let it stand a couple of hours, where it will be quite warm, but not cook. Peel six tart apples, take out the cores, place them in a pudding dish, and fill with sugar. Beat together two eggs, two tablespoonfuls of melted butter, one-half of a cupful of milk, two-thirds of a cupful of sugar; stir this into the tapioca and pour the whole over the apples. Bake one hour, and serve with sauce. Apple Dumpling. Measure four cupfuls of flour, put in two teaspoonfuls of cream tartar, and two of soda, sift two or three times, then rub in a lump of butter the size of a walnut, then stir in two cupfuls of sour milk, turn out on the board and work into a smooth dough, roll out to half an inch in thickness, and cut in three or four inch squares, put some sliced apple in the middle of each one, bring the corners together, pinch up the openings and cook. These dumplings are very nice, either boiled, baked or steamed, and will require about one-half hour to cook. Serve with cream and sugar if baked, and with a boiled sauce if steamed or boiled. SAUCES FOR PUDDINGS