The Institute cook book

Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Cover closely in a buttered mold or tin can and boil for two hours. Serve with hard or foamy sauce. 15 221 PPUDDINGS AND DESSERTS Family of Four APPLE PUDDING 2 cups flour 1 egg Vi teaspoon salt 1 scant cup milk 1 teaspoon baking powder 4 apples 1 tablespoon butter 2 tablespoons sugar 1 teaspoon cinnamon Make a dough of the first six ingredients and spread one half inch thick in a buttered pan. Pare and core the apples ; cut them into eighths; spread them over the dough; sprinkle with sugar and cinnamon and bake the pudding about twenty -five minutes. Serve with lemon or vanilla sauce. Peach pudding may be made in the same way. SPONGE-CAKE PUDDING 4 eggs Vi weight in flour Equal weight in sugar Grated rind of 1/2 lemon Beat the eggs separately until very light; stir the sugar into the yolks; add the flour and whites of the eggs alternately, then the lemon. Bake in a Turk's head, and serve with lemon sauce. BAKED INDIAN PUDDING No. 1 1 pint hot milk V^ cup sugar V2 cup Indian meal 1/2 teaspoon ginger 3 eggs 1 teaspoon cinnamon 1 tablespoon flour Pinch of salt 1 pint cold milk Bring one pint of milk to the boiling point; pour it gradually on the meal, stirring all the while to prevent lumps. When cool, add the beaten eggs and the other ingredients. Pour into a buttered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream. BAKED INDIAN PUDDING No. 2 5 cups milk Vi cup molasses 1/2 teaspoon salt 1/2 teaspoon ginger Scald the milk; pour it slowly on the meal; cook in a double boiler for twenty minutes; add molasses, salt and ginger. Pour into a buttered pudding dish and bake in a slow oven for about two hours. Serve with cream. PUDDINGS AND DESSERTS BOILED INDIAN PUDDING 1 quart milk 2 tablespoons chopped suet 2 cups Indian meal 1/2 teaspoon salt 5 tablespoons molasses 1 cup seeded raisins 1 tablespoon flour Scald the milk and pour it over the meal; add the molasses, suet, salt, and the raisins washed and dredged with the flour. Put the pudding into a mold or bag and boil four hours. Serve with butter and maple syrup. The raisins may be omitted if desired. HUCKLEBERRY PUDDING 1 egg 1 cup milk 1 cup sugar 11/2 cups flour 1 heaping tablespoon butter 1 teaspoon baking powder 1 pint berries Beat the egg with the sugar and butter; add the milk and sifted flour and bakmg powder. When thoroughly mixed add the huckleberries, previously washed and drained and dredged with flour. Pour into a buttered baking dish and bake in a moderate oven. Serve with lemon or fruit sauce. BERRY PUDDING 1 quart bread crumbs 2 eggs 1 pint milk 1 quart berries Pinch of salt Soak the broken bread crumbs in the milk; add the eggs well beaten, the salt and the berries, washed and drained. Steam in a buttered mold for three hours and serve with either hard sauce or fruit sauce. STEAMED FRUIT PUDDING 2 cups flour 1 egg 3 teaspoons baking powder 1 cup milk Pinch of salt 2 cups fruit