The Rural cook book

Huckleberry Blanc Mange.— Heat one quart of milk in a double boiler (reserving one-third of a cupful with which to mix three tablespoonful; of cornstarch). Add one-half cupful of sugar and a pinch of salt. When the milk is scalding hot, stir in the cornstarch, and cook for five minutes. Pour this on the well-beaten whites of two eggs and beat thoroughly. When cool pour a little of it into a wetted mold, strew over this fresh blueberries, then another portion of the blanc mange, then more of the blueberries (using 1 pint in all), finish with the blanc mange and let on ice to harden. When ready to serve turn out on a flat glass or china jelly plate and serve with either whipped or plain cream, slightly sweetened. Huckleberry Pudding.— Ingredients : One pint of New Orleans molasses, a quart of huckleberries, a teaspoonful of baking soda, a teaspoonful each of powdered cinnamon, ginger and cloves and V/i teacupful of flour. Put the molasses in a bowl, dissolve soda in a little water and stir in molasses; add spice, fruit and flour and pour the mixture in the pudding mold. Tie the lid on and set it in a pot of boiling water for three hours. Huckleberry Indian Pudding. — Mix together two quarts of warm milk, three-fourths cupful finely-chopped suet, two tablespoonfuls molasses, a half teaspoonful of soda, a teaspoonful of salt and enough Indian meal to make a stiff batter. Add at the last two eggs, whites and yolks beaten separately, and a quart of huckleberries dredged with flour. Boil for two and one-half hours in a buttered bag or mold, never allowing the water to stop boiling, and serve hot with foamy sauce Hulnah Pudding, — Wash a cupful of rice and add to it a quart of milk, a cupful of sugar and a teaspoonful of cornstarch dissolved in a little cold milk. Flavor with quarter of a nutmeg grated. Bake an hour and a half, stirring down occasionally, but do not stir down the skin which forms on top; then let it brown. When done take from the oven, remove the brown skin and when the pudding is cool lay over the top preserved strawberries or cherries. Make a meringue with the whites of three eggs and three tablespoonfuls of powdered sugar, and heap over the top of the fruit. Set in the oven a moment to brown a delicate color. Eat with cream, Indian Pudding.— One pint of skim-mi\k scalded. While hot stir in smoothly two cupfuls of Indian meal, add a little salt, a teaspoonful of cinnamon and half a cupful of molasses, also the same of sugar. Stir well. Now add a quart of cold skim-milk, and mix lightly as possible. Bake slowly for two hours. Your finished product will be fragrant, rich, golden, trembling in its sweet jellied whey. Now add the last touch. When you serve it, put a heaping spoonful of nice apple sauce flavored with nutmeg over the top, and if you like another spoonful of whipped cream over that. Indian Apple Pudding. — Take one-half of a cup of molasses, one quart of milk, one teaspoonful of salt, three scant cups of pared and sliced apples, to which add a quarter of a teaspoonful of ginger and cinnamon. When the milk boils in the double boiler, pour it slowly on the meal. Cook half an hour in the boiler, stirring oftea Now add the other ingredients ; pour into a deep, well greased pudding dish and balM ■lowly. Eat with cream or maple syrup. ; - i ,