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Classic
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page 208
any sauce convenient, cover with another spoonful of batter and steam twenty
minutes.
This pudding is delicious made with fresh strawberries, and eaten with a sauce
made of two eggs, half cup butter and cup of sugar, beaten thoroughly with a cup
boiling milk and one of strawberries.--Mrs. B. T. Skinner, Battle Creek,
Michigan.
QUEEN OF PUDDING.
One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four
eggs, a piece of butter the size of an egg, (some add grated rind of lemon);
bake until done--but do not allow to become watery--and spread with a layer of
jelly. Whip whites of eggs to a stiff froth with five table-spoons sugar, and
juice of one lemon, spread on the top and brown. Good with or without sauce, and
very good cold. Make a hard sauce for it as follows: One cup very light brown
sugar, half cup butter, half grated rind and the juice of one lemon; beat until
very light.
Vanilla may be used instead of the lemon.
Or, for cocoa-nut pudding, soak half cup dessicated cocoa-nut in boiling hot
milk for half an hour or more, and add to the pudding, baking and finishing as
above;
or for orange pudding add a half dozen grated oranges.--Mrs. Prof. R. P. Kidder,
Cape Girardeau, Mo.
RICE PUDDING.
To a cup of rice boiled in a custard-kettle in a pint of water (seasoned well
with salt) until dry, add a pint of milk in which a little corn starch has been
dissolved, and boil again; add the yolks of two eggs beaten with half a cup of
sugar, stir well together, and lastly add the juice and grated rind of one
lemon. Place in a dish, and bake slowly in the oven; when done, spread over the
top the whites beaten with two table-spoons sugar, and brown in oven.
A cup of raisins may be added just before baking.
Or, after boiling the rice with the milk, eggs, and sugar, add a lump of butter
and place a layer of the rice, about an inch thick, in a buttered dish sprinkled
with bread-crumbs, then a layer of peaches (either fresh or canned), repeating
until dish is full, leaving rice for the last layer; bake slowly for half an
hour, and when done, cover with the beaten whites, as above.
Or, after preparing the rice as above,
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