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Classic
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page 126
of water boiling; and half an hour before the puddings are to go to table, make
the dough in balls, the size of a goose egg; throw them in the water, and boil
them quickly, keeping the pot covered: they must be torn asunder, as cutting
will make them heavy; eat them with powdered sugar, butter, and grated nutmeg.
AN EXCELLENT AND CHEAP DESSERT DISH.
WASH a pint of small homony very clean, and boil it tender; add an equal
quantity of corn meal, make it into a batter with eggs, milk, and a piece of
butter; bake it like batter cakes on a griddle, and eat it with butter and
molasses.
SLICED APPLE PUDDING.
BEAT six eggs very light, add a pint of rich milk, pare some apples or
peaches--slice them thin, make the eggs and milk into a tolerably thick batter
with flour, add a small cup of melted butter, put in the fruit, and bake it in a
deep dish--eat with sugar, butter, and nutmeg.
BAKED INDIAN MEAL PUDDING.
BOIL one quart of milk, mix in it two gills and a half of corn meal very
smoothly, seven eggs well beaten, a gill of molasses, and a good piece of
butter; bake it two hours.
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Classic
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