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Classic
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page 95
Elkridge Huckleberry Pudding.
One pound of flour, one of light-brown sugar, eight eggs--beat as sponge cake,
and add one quart of berries, nicely picked, washed, and allowed to dry; bake as
sponge cake. This may be served with sauce, either hot or cold.
Huckleberry Pudding.
Make a batter of five eggs to a quart of milk, and a little butter; pick, wash,
and rub in flour a pint or more of huckleberries; put them in, and bake as long
as other puddings, or boil it in a bag.
Green Corn Pudding.
Cut the green corn through the grain, and scrape it off the cob with the back of
a knife; prepare a batter made of a quart of rich milk, two eggs, and wheat
flour, and a little salt; then add the corn, and beat it well for a few minutes:
it should be of a consistence to pour easily; grease the pan, and pour it in;
bake with quick heat in a stove or spider, about half an hour. Six ears of corn
will be enough for a quart of milk, or you may double the quantity; eat it with
butter, sugar and cream, molasses, or any sauce that is convenient.
Baked Pudding.
Boil a quart of milk, and stir into it half a pint of corn meal and a
tea-spoonful of salt--mix this well together; beat two eggs, stir in when nearly
cold; add a tea-cup of chopped suet, two table-spoonsful of sugar, a little
spice--grease a pan, and pour it in; bake three-quarters of an hour. Eat it with
sugar and cream, or molasses sauce.
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