Ebook - Recipes Tried And True (1894 Cookbook).txt

Scald one pint of milk; stir into it one-half cup of Indian meal,

one-half cup molasses, and a pinch of salt. When this is cold, pour

over it, without stirring, one pint of cold milk. Bake in a slow oven

about four hours to obtain the color and flavor of the old-fashioned

pudding.

BAKED INDIAN PUDDING. MRS. M. B. VOSE.

Scald one quart of milk; stir in three-fourths cup of Indian meal,

one-third cup molasses, and a pinch of salt. Beat two eggs with a

half cup of cold milk, and fill the dish. Bake one hour.

FRUIT PUDDING. MRS. W. H. ECKHART.

One quart of flour, one egg, two teaspoonfuls of baking powder, one

teaspoonful sugar, butter size of an egg, a little salt; mix with

milk, and roll as for pie crust; cut into pieces four inches square;

in each piece put half of an apple or peach (pared); pinch the corners

together; place in a buttered pan. On top of each dumpling put a lump

of butter, a little cinnamon, and sugar. Pour into the pan one-half

pint of water. Bake, and serve with sweetened milk or cream.

FIG PUDDING. MRS. B. B. CLARK.

One-half pound figs, one-fourth pound grated bread, two and one-half

ounces powdered sugar, three ounces butter, two eggs, one cup milk.

Chop the figs fine; and mix first with the butter; add the other

ingredients by degrees. Put in a buttered mold, sprinkle with bread

crumbs, cover tightly, and boil for three hours.

FRUIT PUDDING. MISS ANN THOMPSON.

One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls

flour, one heaping tablespoonful baking powder, milk to make batter a

little thinner than cake dough. Put fruit in baking dish; pour the

batter over it, and bake.

ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER.

Four cups of flour, four [one?] cups of sweet milk, one-half cup of

sugar, one half cup of molasses, three-fourths cup of chopped suet,

one cup of raisins, one-half cup of currants, one small teaspoonful of

salt, one heaping teaspoon of cinnamon, one heaping teaspoon of

cloves, one-half a nutmeg, and one teaspoon of soda; steam three

hours. This can be kept any length of time. When ready to use, cut

off slices and steam one-half hour.

ORANGE PUDDING. MRS. W. C. RAPP AND MISS NELLIE LINSLEY.

Seed and slice five large oranges; pour over them a cup of sugar.

Take one pint of boiling milk; add yolks of three eggs, one-half cup

of sugar, a tablespoon of corn starch; boil until it thickens; when

nearly cold, pour over the oranges. Beat whites of the eggs with a

little sugar; spread over the top, and brown in oven.

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