minutes' boihng makes it ready for the table. It should be cooked in a porcelain or enameled pipkin. If the raw oatmeal is used, cook as directed : Have the pipkin two-thirds full of boiling water, into which put a half teaspoonf ul of salt. Into this drop the oat- meal✪ Oatmeal Pudding or Porridge with one hand, stirring with a wooden spatula held by the other. When it is the thickness of mush, cover it and set it where it will keep boiling slowly for an hour, beating it up occasionally to keep it well mixed, and free from lumps. Dish and eat it hot, with cold milk or cream. Butter and sugar melted upon it destroy its fine diuretic qualities, and make it really less palatable. Porridge, gruel, thin cakes and a sort of crackers, are the principal methods of using oatmeal. As a breakfast dish, the porridge made in the way described above has no superior. It stimulates the action of the liver, and, in con- junction with cranberries, eaten with a sauce, will restore a torpid liver to healthful activity, if used for the morning meal, to the exclusion of fried meats, broiled ham, and th.e like. XII. Pour Puddings of Potatoes. 1. Mix together twelve ounces of boiled mashed potatoes, one ounce suet, one ounce (one-sixteenth of a pint) of milk, and one ounce of cheese. The suet and cheese to be melted or chopped as fine as possible. Add as much hot water as will convert the whole into a tolerably stiff mass ; then bake it for a short time in an earthen dish, either in front of the fire or in an oven. 2^ Twelve ounces of mashed potatoes, one ounce of milk, and one ounce of suet, with salt. Mix and bake as before. 3. Twelve ounces of mashed potatoes, one ounce of suet, one ounce of red herring, chopped fine or bruised in a mortar. Mix and bake. 4. Twelve ounces of mashed potatoes, one ounce of suet, and one ounce of hung beef, grated or chopped fine. Mix and bake. XIII. Brown Betty. One cup of bread-crumbs, two cups of chopped tart apples, half a cupful of suo-ar, one teaspoonf ul of cinnamon, and two teaspoonf uls of butter cut into small pieces. Butter a deep dish, and put a layer of the chopped apples at the bottom; sprinkle with sugar, a few bits of butter and cinnamon; cover with bread-crumbs, then more apple. Proceed in this order until the dish is full, having a layer of crumbs at the top. Cover closely, and steam three-quarters of an hour in a moderate oven; DEEP PUDDING-PANS. 32 TWENTIETH CENTURY HOME COOK BOOK. then uncovei- and brown quickly. Eat warm with .sugar and cream or sweet sauce. Servo in the dish in which it is halved. XIV. Some Good Puddings. Suet Pudding. — Take one teacupful of chopped suet, one of sour milk, one of molasses ; also a teaspoonful of saleratus. Add flour to make it stiff. Use one tea- cupful of raisins, one of currants, one teaspoonful of each kind of spice, and three eggs. Boil three hours. Steamed Pudding. — Take one cupful of suet, chopped very fine, and one cup- ful of molasses, one cupful of sour milk, one teaspoonful of cinnamon✪ Brown Betty, half a teasj^oon- f ul of cloves, one teaspoonful of soda; beat up three eggs, one cupful of chopped raisins, four cupfuls of flour. Steam two hours. Eat with sugar and butter, or sugar and milk. Quaker Pudding. — Lay slices of light bread, cut thin and spread with butter, in a pudding-dish, alternating the layers of bread with raisins until near the top. Beat five eggs up well, and add to them a quart of milk, salted and spiced according to taste✪ Quaker Pudding. Pour this liquid over the contents of the dish. Bake the pudding half an hour, and eat with sweet sauce. It will be necessary to boil the raisins in a very little water so as to make them tender, and add the water with the rest. Yorkshire Pudding.— Beat up four eggs, nine tablespoonfuls of flour, one pint of milk, and half a teaspoonful of salt✪ Yorkshire Pudding. Put it in the pan under beef which is being roasted. Bake half an hour. Serve with the beef.

AI-modernized reading of the original text

minutes' boiling makes it ready for the table. It should be cooked in a porcelain or enameled pipkin. If the raw oatmeal is used, cook as directed : Have the pipkin two-thirds full of boiling water, into which put a half teaspoonful of salt. Into this drop the oatmeal with one hand, stirring with a wooden spatula held by the other. When it is the thickness of mush, cover it and set it where it will keep boiling slowly for an hour, beating it up occasionally to keep it well mixed, and free from lumps. Dish and eat it hot, with cold milk or cream. Butter and sugar melted upon it destroy its fine diuretic qualities, and make it really less palatable. Porridge, gruel, thin cakes and a sort of crackers, are the principal methods of using oatmeal. As a breakfast dish, the porridge made in the way described above has no superior. It stimulates the action of the liver, and, in conjunction with cranberries, eaten with a sauce, will restore a torpid liver to healthful activity, if used for the morning meal, to the exclusion of fried meats, broiled ham, and the like. XII. Pour Puddings of Potatoes. 1. Mix together twelve ounces of boiled mashed potatoes, one ounce suet, one ounce (one-sixteenth of a pint) of milk, and one ounce of cheese. The suet and cheese to be melted or chopped as fine as possible. Add as much hot water as will convert the whole into a tolerably stiff mass ; then bake it for a short time in an earthen dish, either in front of the fire or in an oven. 2. Twelve ounces of mashed potatoes, one ounce of milk, and one ounce of suet, with salt. Mix and bake as before. 3. Twelve ounces of mashed potatoes, one ounce of suet, one ounce of red herring, chopped fine or bruised in a mortar. Mix and bake. 4. Twelve ounces of mashed potatoes, one ounce of suet, and one ounce of hung beef, grated or chopped fine. Mix and bake. XIII. Brown Betty. One cup of bread-crumbs, two cups of chopped tart apples, half a cupful of sugar, one teaspoonful of cinnamon, and two teaspoonfuls of butter cut into small pieces. Butter a deep dish, and put a layer of the chopped apples at the bottom; sprinkle with sugar, a few bits of butter and cinnamon; cover with bread-crumbs, then more apple. Proceed in this order until the dish is full, having a layer of crumbs at the top. Cover closely, and steam three-quarters of an hour in a moderate oven; DEEP PUDDING-PANS. then uncover and brown quickly. Eat warm with .sugar and cream or sweet sauce. Serve in the dish in which it is baked. XIV. Some Good Puddings. Suet Pudding. — Take one teacupful of chopped suet, one of sour milk, one of molasses ; also a teaspoonful of saleratus. Add flour to make it stiff. Use one teacupful of raisins, one of currants, one teaspoonful of each kind of spice, and three eggs. Boil three hours. Steamed Pudding. — Take one cupful of suet, chopped very fine, and one cupful of molasses, one cupful of sour milk, one teaspoonful of cinnamon, half a teaspoonful of cloves, one teaspoonful of soda; beat up three eggs, one cupful of chopped raisins, four cupfuls of flour. Steam two hours. Eat with sugar and butter, or sugar and milk. Quaker Pudding. — Lay slices of light bread, cut thin and spread with butter, in a pudding-dish, alternating the layers of bread with raisins until near the top. Beat five eggs up well, and add to them a quart of milk, salted and spiced according to taste. Pour this liquid over the contents of the dish. Bake the pudding half an hour, and eat with sweet sauce. It will be necessary to boil the raisins in a very little water so as to make them tender, and add the water with the rest. Yorkshire Pudding.— Beat up four eggs, nine tablespoonfuls of flour, one pint of milk, and half a teaspoonful of salt. Put it in the pan under beef which is being roasted. Bake half an hour. Serve with the beef.

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Oatmeal Pudding or PorridgeBrown BettySuet PuddingSteamed PuddingQuaker PuddingYorkshire Pudding

Twentieth century home cook book