The Rural cook book

Boiled Indian Pudding. — One cupful of milk, one cupful of corn meal, one egg, one tablespoonful of sugar, one tablespoonful of beef suet minced fine and strings removed, one-half teaspoonful each of salt and ground cinnamon, one-third saltspoonful of soda in the milk. (Sour milk may. be used, in which case take one-half teaspoonful of soda.) Heat the milk with the soda; when boiling stir in the meal, salt and suet and set aside to cool. When cold beat in the spice, sugar and whipped eggs and stir vigorously. Boil in a well-greased brown bread mold for three hours. Leave plenty of room for the pudding to swell. Serve with hard sauce or caramel, maple sugar or molasses. The recipe may be doubled and divided in two molds for steaming — one to be set aside in a cool place and used in a week, A cupful of chopped, floured raisins, dates, or cooked dried apricots may be added. For molasses sauce, use one cupful of molasses, one and a half tablespoonful of butter, two tablespoonfuls of lemon juice, a dash each of nutmeg and cinnamon. Boil molasses, spices and butter five minutes, remove from fire and add lemon juice. Serve very hot. New England Indian Pudding.— Take one pint of milk, scald it and pour it over two heaping tablespoonfuls of Indian meal, in which a saltspoonful of salt, one-half teaspoonful of cinnamon, one-quarter of a whole nutmeg grated, have been blended. Stir briskly, and when perfectly smooth add one-third cup of chopped suet, one-third cup of molasses; when this is well mixed add one pint of cold milk. Beat well, turn into a greased dish, set it in another containing warm water and bake three hours in a moderate oven. Serve hot witTi hard sauce. , This pudding will look as if it had cream and eggs in it, and it should be stirred gently three times during the first hour and a half. Old-Fashioned Indian Pudding. — One quart of milk, one quart of Indian meal, three eggs, three heaping tablespoonfuls of sugar, one teaspoonful of salt and one-half pound of beef suet chopped into powder. Scald the milk and while boiling hot stir in the meal and suet with the salt. When cold, add the yolks, beaten light with the sugar, then the whites. Dip your bag in hot water, flour it and fill half full with the mixture, as it will swell very much. Boil five hours. Eat very hot, with butter and sugar. This pudding is even better when baked in a well-buttered dish for an hour and a half. Bake, covered, for an hour and a quarter, then brown. Kenilworth Pudding. — -Two cupfuls of light chopped bread, one-half cupful chopped suet, taking care to free it from all strings, one-half cupful of molasses, one egg, one cupful raisins, seeded or the seedless, one cupful sweet milk, with one-half teaspoonful soda dissolved in it, one-half teaspoonful powdered cloves, one teaspoonful cinnamon and a pinch of mace and salt. Mix thoroughly and boil two hours in a tin pudding dish. Eat with foamy sauce. Lemon Pudding.— Grate the rinds of two lemons and squeeze over them the juice to keep moist. Beat together two eggs, one and one-half cups sugar, two tablespoons cornstarch or flour, one tablespoon butter and enough cold water to thoroughly moisten. Place in double boiler and add one and one-half pint boiling water, stirring till the mass is smooth and thick. Just before removing from lire add the rind and juice of the lemons and beat thoroughly. Cover with a meringue made of one white of egg and two tablespoons of sugar and then slightly brown in the oven.