653. Macaroni Pudding —Ingredients—'% lb. of macaroni, cus- tard, 2 eggs, I pt. of boiling milk, sugar and flavoring to taste. Boil the macaroni as for the above dish, when done drain away the water, and put the macaroni into a tart dish; pour over it custard, the sugar and flavoring to taste; bake very slowly for an hour. 654. Custard Pudding (Baked)—Ingredients—}4 pt. of milk, a little white sugar, 2 eggs, flavoring. Boil the milk, with sufficient sugar to taste, and whip into it the eggs (the whites and yolks previously well beaten together), add flavoring to taste; put the pudding into a pie dish, and place it in another vessel half full of boiling water, eons 4 > Sire: é ‘ - vila.” : J re 7 = Rachie ls > Ae Oar re ES ee ty i “657. Sunday Pudding —Ingredients—¥ |b. of bread crumbs, % Tao PRY aR egy Aire ae SN Re ae Yb: i ee ' 2 : » &: 4 ae oe a a ys e ey, ey Phe ws & Sak 190 THE Dominion Cook Boox. put into the oven, and bake gently for about half an hour ; or, — Z a if more convenient, the pie dish may be placed in a stewpan half filled with water, by the side of the fire, and allowed to” cook slowly. 655. Oatmeal Pudding—lIngredients—2 oz. of fine Scotch oatmeal, yf pt. of cold milk, 1 pt. of boiling milk, sugar to taste, 2 oz. of bread crumbs, I oz. of shred suet, 1 or 2 beaten eggs, lemon flavor- ing or grated nutmeg. Mix with the oatmeal, first the cold milk, and then add the boiling milk; sweeten, and stir over the fire for ten minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring. Put the pudding ina buttered dish and bake slowly for an hour. 656. Indian Corn Flour Pudding—Ingredients—2 oz. of Indian corn flour, % pt. of milk,✪ French Tapioca 3¢ pt. of boiling milk, sweetening and flavoring to taste, I egg. This must not be confounded with corn flour sold in packets, which in some cases is the starch of Indian corn or maize, de- prived of much of its nutritive value by the process it under- goes to render it white and smooth. Indian corn flour is the finely-ground flour of maize. ‘‘ Properly prepared, it furnishes a wholesome, digestible, and nutritious food.” Like oatmeal, it requires to be thoroughly well boiled. Vanilla is the most suitable flavoring for this pudding, but any other may be used. Mix the corn flour smooth in the cold milk and then stir in the boiling milk. Sweeten and flavor. Put intoa clean stewpan and stir over the fire until it becomes thick ; beat in the egg, put ~ the pudding in a buttered tart dish and bake very slowly for three-quarters of an hour. pt. of milk, sugar and flavoring to taste, 2 eggs, strawberry jam. Boil the bread crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Put the pudding into a buttered tart dish, bake slowly for three-quarters of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoon- ~ ful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites, put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. - PASTRY AND PUDDINGS. mae a i 658. Yorkshire Pudding (1)—Ingredients—1 egg, a pinch of salt, milk, 4 tablespoonfuls of flour✪ Yorkshire Pudding. Take the egg and salt and beat with a fork for a few minutes. Add to this three tablespoonfuls of milk and the flour; beat - (with a spoon) very well, whilst in a batter, for ten minutes. Then add milk till it attains almost the consistency of cream. Take care to have the dripping hot in the pudding tin. Pour the batter into the tin to the thickness of about a quarter of an inch, then bake under the roasting joint. The above will make a pudding of moderate size, perhaps one dozen squares. The great secret of a pudding being light is to mix it two hours before cooking it.

AI-modernized reading of the original text

653. Macaroni Pudding—Ingredients—1/2 lb. of macaroni, custard, 2 eggs, 1 pt. of boiling milk, sugar and flavoring to taste. Boil the macaroni as for the above dish, when done drain away the water, and put the macaroni into a tart dish; pour over it custard, the sugar and flavoring to taste; bake very slowly for an hour. 654. Custard Pudding (Baked)—Ingredients—1/2 pt. of milk, a little white sugar, 2 eggs, flavoring. Boil the milk, with sufficient sugar to taste, and whip into it the eggs (the whites and yolks previously well beaten together), add flavoring to taste; put the pudding into a pie dish, and place it in another vessel half full of boiling water, ty “657. Sunday Pudding—Ingredients—1/2 lb. of bread crumbs, 1/2 [illustration: 190 The Dominion Cook Book] put into the oven, and bake gently for about half an hour; or if more convenient, the pie dish may be placed in a stewpan half filled with water, by the side of the fire, and allowed to” cook slowly. 655. Oatmeal Pudding—Ingredients—2 oz. of fine Scotch oatmeal, 1/2 pt. of cold milk, 1 pt. of boiling milk, sugar to taste, 2 oz. of bread crumbs, 1 oz. of shred suet, 1 or 2 beaten eggs, lemon flavoring or grated nutmeg. Mix with the oatmeal, first the cold milk, and then add the boiling milk; sweeten, and stir over the fire for ten minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring. Put the pudding ina buttered dish and bake slowly for an hour. 656. Indian Corn Flour Pudding—Ingredients—2 oz. of Indian corn flour, 1/2 pt. of milk, 3/4 pt. of boiling milk, sweetening and flavoring to taste, 1 egg. This must not be confounded with corn flour sold in packets, which in some cases is the starch of Indian corn or maize, de- prived of much of its nutritive value by the process it under- goes to render it white and smooth. Indian corn flour is the finely-ground flour of maize. ‘‘ Properly prepared, it furnishes a wholesome, digestible, and nutritious food.” Like oatmeal, it requires to be thoroughly well boiled. Vanilla is the most suitable flavoring for this pudding, but any other may be used. Mix the corn flour smooth in the cold milk and then stir in the boiling milk. Sweeten and flavor. Put intoa clean stewpan and stir over the fire until it becomes thick ; beat in the egg, put ~ the pudding in a buttered tart dish and bake very slowly for three-quarters of an hour. 1/2 pt. of milk, sugar and flavoring to taste, 2 eggs, strawberry jam. Boil the bread crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Put the pudding into a buttered tart dish, bake slowly for three-quarters of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoon- ful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites, put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. [illustration: Pastry and Puddings] 658. Yorkshire Pudding (1)—Ingredients—1 egg, a pinch of salt, milk, 4 tablespoonfuls of flour. Take the egg and salt and beat with a fork for a few minutes. Add to this three tablespoonfuls of milk and the flour; beat - (with a spoon) very well, whilst in a batter, for ten minutes. Then add milk till it attains almost the consistency of cream. Take care to have the dripping hot in the pudding tin. Pour the batter into the tin to the thickness of about a quarter of an inch, then bake under the roasting joint. The above will make a pudding of moderate size, perhaps one dozen squares. The great secret of a pudding being light is to mix it two hours before cooking it.

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Rice PuddingFrench TapiocaSemolina PuddingMacaroni PuddingCustard Pudding (Baked)Sunday PuddingOatmeal PuddingIndian Corn Flour PuddingYorkshire PuddingYorkshire Pudding (1)Eel Pie

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