Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Part 15

Put a tea-cup of rice in a quart of milk, and boil it very slowly to keep it from burning; when done, add a little salt, a tea-cup of cream, and sugar enough to sweeten it; have ready, in a deep dish, any fruit that is in season,--cherries, blackberries or apricots, apples, or peaches, cut up and well sweetened, but uncooked; spread the rice roughly over, and bake it slowly two hours. It may be eaten with cream, and nutmeg, and is quite as good cold as warm.

Bread Pudding.

Bread pudding is made out of bread that is too dry to use; cut it fine, boil it in milk, and mash it well; beat four eggs and put in, with half a pound of raisins; boil it an hour and a half, or bake it.

Bread and Apple Pudding.

_To be eaten with Sauce_.

Put a layer of b.u.t.tered bread in the bottom of a well b.u.t.tered dish, with chopped apples, sugar, grated bread and b.u.t.ter, and a little pounded cinnamon; fill up the dish with alternate layers of these articles, observing that it is better to have the inner layer of bread thinner than that of the top and bottom. This is a nice dish for those who cannot partake of pastry.

Custard Hasty Pudding.

Put a quart of new milk on to boil; then mix a tea-cup of rice flour with a little milk, two eggs, and three spoonsful of sugar; beat it, and when your milk boils, stir it in; let it boil five minutes--when pour it out on some b.u.t.tered toast, in a bowl or dish, and grate nutmeg over it.

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 maybe served with sauce; either Lot or cold.

Huckleberry Pudding.

Make a batter of five eggs to a quart of milk, and a little b.u.t.ter; 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 sc.r.a.pe 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 quant.i.ty; eat it with b.u.t.ter, sugar and cream, mola.s.ses, 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 mola.s.ses sauce.

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, mola.s.ses, 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 b.u.t.ter; grease your shallow pins or cups, and bake from twenty to thirty minutes; eat them with sauce, or sugar, cream and nutmeg.

Switzerland Pudding.

Make a hatter of five eggs, a quart of milk and flour; pare and core enough good apples to cover the bottom of your pan, fill the holes where the cores came out with sugar, grease the pan, lay them in, and pour the batter over, bake it an hour and a half, and make wine sauce to eat with it.

Boiling Puddings.

In boiling puddings, you must observe to have plenty of water in the pot; the pudding should be turned frequently, have the water boiling when it goes in, and do not let it stop. Have a tea-kettle of water by the fire to pour in as it evaporates. When the pudding is done, it should be dipped in a pan of cold water, to prevent its adhering to the cloth.

Screw Dumplings.

Roll out some paste thin, in a long strip, lay in preserves of any kind, or stewed fruit, well sweetened, roll it up and close it tight, pin it up in a towel, and boil it an hour, eat it with b.u.t.ter, sugar and cream, or sauce.

Large Dumplings.

Take green fruit of any kind--peaches, apples, cherries, blackberries, or huckleberries, make crust as for pies, roll it out, put in the fruit, and pin it in a cloth, boil it two hours.

Peach and Apple Dumplings.

Make crust as for plain pies, cut it in as many pieces as you want dumplings, pare and core the apples, roll out the crust, and close them up, have the water boiling when they go in, and let them boil three-quarters of an hour. Peaches pared and stoned make very good dumplings, eat them with sauce of any kind, or sugar, cream and b.u.t.ter.

Light Bread Dumplings

Take as much lightened dough as will make a loaf of bread, work into it half a pound of stemmed raisins, tie it up in a cloth, and boil it an hour and a half.

Rice Dumplings

Wash and pick a pint of rice, boil it in water till it is soft; have some apples pared and cored whole, fill the holes with sugar, cover them over with the rice, and tie each one separately in a cloth; boil them till the apples are done.

Indian Suet Dumplings

Chop beef suet fine, and to a pint of Indian meal, take a table-spoonful of the suet and a little salt; pour on boiling water enough to make a stiff dough, work it well, make into round cakes, and boil in clear water. These are good when vegetables are scarce, to eat with meat, or as a dessert with sugar or mola.s.ses.