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Classic
Cook Books
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page 96
A Boiled Indian Pudding.
Boil a quart of milk, and stir in meal to make it a thick batter; put in a
tea-spoonful of salt, a tea-cup of suet, a spoonful of sugar; mix these well
together, add two eggs, well beaten. If you have dried peaches, soak them;
sprinkle them with dry flour, and put them in, or put in raisins, previously
rubbed with wheat flour--beat it well; have your pot boiling, scald the bag,
flour it, and put in the pudding;--it will boil in two hours. Eat with sugar and
cream, molasses, or any kind of pudding sauce.
Boiled Bread Pudding.
Take a loaf of stale light bread, tie it in a cloth, boil it an hour, and eat it
with sauce.
A Bird's Nest Pudding.
Pare and core some apples, enough to fill a deep dish; they should be ripe, and
such as will cook easily. Make a custard of five eggs, to a quart of milk, and
sugar and nutmeg to taste; pour this over, and bake half an hour.
Little Puddings in Pans.
Beat four eggs very light; make a batter of two tea-cups of flour, three of
milk, and one of cream; pour in the eggs, and beat all well together; put in a
spoonful of melted butter; grease your shallow pans or cups, and bake from
twenty to thirty minutes; eat them with sauce, or sugar, cream and nutmeg.
Switzerland Pudding.
Make a batter of five eggs, a quart of milk and flour; pare and core enough good
apples to cover the bottom
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Classic
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