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Classic
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page 369
wafers, and put in a small wedge of bread or piece of wood, to keep them in
shape. Return them to the oven until crisp. Before serving, remove the bread,
put a spoonful of preserve in the widest end, and fill up with whipped cream.
This is a very pretty and ornamental dish for the supper-table, and is very
nice, and very easily made.
MINUTE PUDDING. No. I.
Set a sauce-pan or deep frying-pan on the stove, the bottom and sides well
buttered, put into it a quart of sweet milk, a pinch of salt, and a piece of
butter as large as half an egg; when it boils have ready a dish of sifted flour,
stir it into the boiling milk, sifting it through your fingers, a handful at a
time, until it becomes smooth and quite thick. Turn it into a dish that has been
dipped in water. Make a sauce very sweet to serve with it. Maple molasses is
fine with it. This pudding is much improved by adding canned berries or fresh
ones just before taking from the stove.
MINUTE PUDDING. No. 2.
One quart of milk, salt, two eggs, about a pint of flour. Beat the eggs well;
add the flour and enough milk to make it smooth. Butter the sauce-pan and put in
the remainder of the milk well salted; when it boils, stir in the flour, eggs,
etc., lightly; let it cook well. It should be of the consistency of thick corn
mush. Serve immediately with the following simple sauce, viz: Rich milk or cream
sweetened to taste, and flavored with grated nutmeg.
SUNDERLAND PUDDING.
One cupful of sugar, half a cupful of cold butter, a pint of milk, two cupfuls
of sifted flour, and five eggs. Make the milk hot; stir in the butter, and let
it cool before the other ingredients are added to it; then stir in the sugar,
flour and eggs, which should be well whisked, and omit the whites of two; flavor
with a little grated lemon-rind, and beat the mixture well. Butter some small
cups, rather more than half fill them; bake from twenty minutes to half an hour,
according to the size of the puddings, and serve with fruit, custard or wine
sauce, a little of which may be poured over them. They may be dropped by
spoonfuls on buttered tins, and baked, if cups are not convenient.
JELLY PUDDINGS.
Two cupfuls of very fine, stale biscuit or bread-crumbs; one cupful of rich
milk--half cream, if you can get it; five eggs, beaten very light; half a
teaspoonful of soda, stirred in boiling water; one cupful of sweet jelly, jam or
marmalade. Scald the milk and pour over the crumbs. Beat until half cold, and
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