The Rural cook book

Queen's Pudding. — Take about a quart of good, rich, sweet milk, and half a pint of bread crumbs, minus the crust. Milk and bread are scalded together, and cooled enough to work through the colander. In this way the bread is worked smooth, and is thoroughly mixed with the milk. To this mixture are added the yolks of four eggs and the whites of two, about two-thirds of a cup of sugar, and one spoonful of butter. Beat the ingredients together very thoroughly, for the success of the pudding depends much on the beating. Flavor with nutmeg. Bake it in a very moderately hot oven, like a custard pie, which should never come to a boil. When baked, beat the whites of two eggs to a stiff froth and add three or four spoonfuls of granulated sugar for the frosting. Spread a good layer of jelly upon the pudding, and over this spread the frosting, and set in the oven till it browns, which takes but a very few minutes if the oven is hot. To be eaten with cream and sugar. Raisin Steamed Pudding. — Blend a piece of butter the size of an egg with one cupful of sugar, to tliis add one beaten egg, naif a cupful of milk, two teaspoonfuls of baking powder, sifted with two cupfuls of flour, and one cupful of seeded raisins dredged in flour. Fill cups partially full with the batter and steam three-quarters of an hour. Serve either with boiled sauce or sweetened cream. Baked Raspberry Pudding.— Line a small pudding dish with rich puff paste and prick with a fork. Bake a light brown and set it aside until cold. Beat very light Che whites of four eggs, add slowly one cup of sugar, and lastly stir in a quart of red raspberries. Heap this lightly into the cooked shell in the pudding dish, return to the oven and bake 15 to SO minutes. Have the oven just moderately hot. Boiled Raspberry Pudding. — Open a can of canned or preserved raspberries and drain off the liquor, saving it for sauce for the pudding. Make a rich biscuit dough ; roll this into a sheet a half inch thick, spread thickly with the berries, sprinkle bits of butter over these and roll up the sheet of dough as you would a sheet of music. Put into a floured cloth and boil for three hours. Add to the raspberry liquor a little sugar and boil up once. Take the pudding from the cloth, lay on a dish and pour the steaming sauce over it. Red Pudding.— A pint of red currants, a pint of raspberries, and a pint of cold water ; mix, and add sugar to tasle. Thus, if a rather sour pudding is desired, two teacuptuls of sugar will be sufficient to sweeten fliese ingredients, but if, on the other hand, it is a sweeter pudding that is required, the amount of sugar must be increased correspondingly. To this mixture add cinnamon — two sticks, each about three inches in length will be sufficient — already broken into bits, and when all these ingredients have boiled together for half an hour in a porcelain -lined stewpan, press the juice through a sieve into another receptacle, and, adding a teacupful of blanched almonds and citron that have been chopped finely together, cook again for another 30 minutes. When nearly done, thicken with cornstarch. Set aside in a wet mold until it has had time to become hard; then serve it in slices covered thickly with rich cream. Rice Pudding. — Have one pint of rice boiled done and still hot. Into this stir one cup of raisins to swell and begin cooking in the hot mass. When nearly cold beat together three eggs, one quart of milk, one cup sugar and vanilla to taste. Add the rice and raisins, stirring till smooth and free from lumps. This pudding will have a delicious thick custard on top of the layer of rice if properly made and is better than the old style of nearly solid pudding. Bake one hour and serve with sweet milk.