Harper's cook book encyclopædia

frothy, when the whites of the eggs must be added, which, meanwhile, must have been beaten as light as possible. Have ready a well-buttered pudding - mould strewn with finely powdered sugar and flour or breadcrumbs, and into this pour the mixture as soon as the whites of the eggs have been stirred in. A round, domeshaped mould is the usual one adopted for this pudding, and is very pretty. Directly the mould is filled it must be placed in a stewpan holding boiling water. Do not let the water reach to more than half the height of the mould. Set the stewpan on the stove where the water may be kept at boiling-point, but do not allow its quantity to be reduced, which can be managed by replenishing it when necessary from a kettle of water kept constantly boiling and ready. In about three-quarters of an hour the pudding will be done. Turn it out, and serve with any sweet sauce you prefer. In Germany they commonly use sherry wine made very hot, and merely sweet ened with white sugar. Ginger Pudding. — Two eggs, onehalf cupful of sugar, one cupful of New Orleans molasses, one table-spoonful of butter, one cupful of warm milk, one teaspoonful of soda. If sour milk is used, use two large teaspoonfuls of soda, one table-spoonful of ginger. Serve with warm sauce. It may be baked in the morning and heated at noon, or even the next day, by setting it in the oven when dinner is ready. Glen Urquhart Pudding. — Cut up 4 ozs. of bread into pieces the size of dice. Put these into a basin, adding to them 3 ozs. of powdered white sugar, the same quantity of sultana raisins, a few dried cherries, 2 ozs. of candied peel, minced small, the grated rind of a lemon, and a glass of sherry. In a small enamelled pan melt over the fire 1 oz. of lump sugar. Brown the sugar a pretty color, and pour into it half a pint of creamy milk, or cream, if obtainable. When the milk is cool, add to it the well-beaten yolks Golden Pudding PUDDINGS, ETC Indian Pudding of four eggs. Pour these over the ingredients in the basin. Let all soak together for half an hour. Butter a china pudding-mould, pour in the mixture, cover over the top with a piece of buttered paper. Stand the mould in a pan of boiling water. See that the water reaches only halfway up the sides of the mould. Boil carefully and gently for an hour and a half — or, rather, steam the pudding. Turn out on a silver or glass dish. Serve the pudding with a whipped-custard sauce flavored with maraschino. Golden Pudding. — Chop Y2 lb. of good beef suet very fine, and put it into a bowl with 4 ozs. of flour, 4 ozs. of sifted bread-crumbs, a table-spoonful of sugar, the grated rind of three lemons, and a pinch of salt. Mix thoroughly, then add three wellbeaten eggs. Beat all briskly for a few minutes, then turn into a buttered mould. Tie a strong puddingcloth over the top, plunge into plenty of boiling water, and keep it boiling fast for three hours. Turn it carefully out on a hot dish and serve with a simple sauce.