Harper's cook book encyclopædia

Apple Slump. — One quart of sifted flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda. Sift these articles together ; the sifting is an important part of the preparation, and should be done twice. Mix into a dough with milk or water; milk is preferred. If water is used, add one teaspoonful of lard. Make into a quite soft dough, with a spoon instead of the hands. Take two quarts of quartered apples. Now prepare one cupful of sugar and half a cupful of molasses with two cupfuls of water, and a seasoning of nutmeg or cinnamon, and a pinch of salt. Place the apples and these ingredients in an iron kettle, and as soon as the mixture boils put the dumplings on top, and boil briskly twenty minutes. At the end of fifteen minutes put in more water, if necessary, to prevent burning. Serve with cream. Baden Pudding. — Mix Yz lb. of semolina with ¼ lb. of white powdered sugar, half a table-spoonful of orange-flower water, 2 ozs. of butter, a beaten egg, three-quarters of a pint of cream, and a little salt ; put all into a stewpan, and stir till smooth, and till it boils over a' slow fire ; keep stirring till it parts from the sides of the stewpan, draw it off the fire, stir in another egg, 2 more ozs. of butter, and 1½ ozs. °f crushed ratifias ; butter a mould, put the pudding in it, stand the mould in another vessel containing a little water, and bake for an hour and a quarter. Serve with fruit or custard sauce. Barley Pudding. — Take 4 ozs. of pearl barley, and soak it in cold water Batter Pudding, Boiled. — To 1 lb. of flour allow one pint of sweet milk, 1 oz. of butter, and six eggs. Beat the flour and milk together till smooth ; beat the eggs till light, and add to the flour and milk. Stir all well together, adding the butter in tiny lumps. Pour into a well-floured bag, tie up, and put in boiling water. Boil one hour. Batter Pudding, Cream. — A halfpint of sour cream, a half-pint of sweet milk, a half-pint of flour, three eggs, a salt-spoonful of salt, a half-teaspoonful of soda. Beat the whites and yolks of the eggs separately and add the whites last. Bake in a regularly heated but moderate oven. A very nice sauce for this pudding is made by adding to a half-pint cupful of milk a table-spoonful of flour or corn-starch, first wetted with a little cold milk. Then cream a halfcupful of butter and a whole one of granulated white sugar smoothly together. When the flour and milk have boiled two or three minutes, add the sugar and butter. Stir well together. Bird’s Nest Pudding. — Put into the bottom of the pudding-dish a few stoned raisins ; fill two-thirds full with apples cored whole, and the cavity filled with the raisins ; make a batter as for batter pudding, adding grated cocoanut ; pour the batter over the apples and bake in a moderate oven. When done loosen the edges of the crust, and turn it upper side down on a plate. Blackberry Pudding. — Two cupfuls of stale bread-crumbs soaked in two / Brandy Pudding PUDDINGS, ETC. Cabinet Pudding cupfuls of milk, a little salt, and three well-beaten eggs. Take one and onehalf cupfuls of sifted flour and stir into it half a teaspoonful of bakingpowder, add one and one - half pints of blackberries. Put into a buttered pudding -dish and steam two hours. Serve with a rich sauce.