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Classic
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page 209
add pine-apple, chopped fine, or oranges, or dried cherries; mix thoroughly, and
bake and finish as above.--Mrs. J. R. W., Madison, Wisconsin.
RICE SNOW BALLS.
Boil one pint rice until soft in two quarts water with a tea-spoon salt; put in
small cups, and when perfectly cold place in a dish. Make a boiled custard of
the yolks of three eggs, one pint sweet milk, and one tea-spoon corn starch;
flavor with lemon. When cold, pour over the rice-balls half an hour before
serving. This is a very simple but nice dessert.--Miss Louise Skinner.
SAGO AND APPLE PUDDING.
Pare six apples and punch out the cores, fill holes with cinnamon and sugar,
using two tea-spoons cinnamon to a cup of sugar; take one table-spoon sago to
each apple, wash thoroughly and let soak an hour in water enough to cover the
apples, pour water and sago over the apples, and bake an hour and a half.
APPLE TAPIOCA PUDDING.
Pare and core tart apples, fill openings with butter and sugar, put into a pan a
heaping tea-spoon each of dry tapioca and sugar to each apple, put in apples,
sprinkle ground cinnamon over them, fill the pan nearly full of water, and
bake.--Mrs. Mary Lee Gere.
WHORTLEBERRY PUDDING.
One quart berries, pint molasses, cup milk, teaspoon soda, one pound and two
ounces flour, one tea-spoon cloves, one of cinnamon, and one nutmeg; boil two
and a half hours.--Mrs. Emma Fay.
GRANDMA THOMPSON'S WHITE PUDDING.
Weigh equal quantities of best beef suet and sifted flour, shave down suet and
rub into fine particles with the hands, removing all tough and stringy parts,
mix well with the flour, season very highly with pepper, salt to taste, stuff
loosely in beef-skins (entrails cleansed like pork-skins for sausage), half a
yard or less in length, secure the ends, prick every two or three inches with a
darning-needle, place to boil in a kettle of cold water hung on the crane; boil
three hours, place on table until cold, after which hang up in a cool place to
dry; tie up in a clean cotton bag, and put away where it will be
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