The Century Cook Book Part 46

=A BOILED INDIAN PUDDING=

CONNECTICUT

One quart of milk.

One pint of meal.

Five tablespoonfuls of West India mola.s.ses.

Two tablespoonfuls of suet chopped fine.

Scald the milk, and pour it over the meal; add the other ingredients.

Put the pudding into a mold or bag, and boil four hours.

Hot maple mola.s.ses and b.u.t.ter are eaten with this pudding.

=A BAKED INDIAN PUDDING=

Three and a half quarts of sweet milk.

Three heaping tablespoonfuls of cornmeal.

One half pint of mola.s.ses.

One teaspoonful of salt.

Ginger to taste.

Boil one quart of the milk; add to it mola.s.ses, b.u.t.ter, salt, and spice, and lastly the meal stirred smooth with a little cold milk; scald the whole together, and turn into a well-b.u.t.tered baking-dish. When it begins to crust over, stir it all up from the bottom, and add a pint of cold milk. Repeat the process every half hour, or oftener if the pudding browns too fast, till the five pints are used; then let it bake till done--six hours in all. Serve hot with a sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.

=ORANGE INDIAN PUDDING=

CONNECTICUT

Put four heaping tablespoonfuls of Indian meal in a bowl, and mix in half a pint of mola.s.ses and a teaspoonful of salt. Boil three pints of milk; pour it scalding hot on the meal, stirring carefully till perfectly smooth and free from lumps. b.u.t.ter a deep pudding-dish; cover the bottom thickly with fragments of dried orange-peel; pour in the mixture, and, last of all, pour gently over the top a tumblerful of cold milk. Bake four hours and a half in a hot oven. Eat with thick cream.

=BLUEBERRY PUDDING=

RHODE ISLAND

Line a deep pudding-dish with slices of b.u.t.tered bread. Fill this with alternate layers of whortleberries or blueberries, and granulated sugar.

Squeeze the juice of a lemon over the whole. Cover the top with slices of bread b.u.t.tered on both sides. Place a plate over the dish, and bake for an hour and a half, setting the dish in a pan of hot water.

Take the pudding from the oven, spread over the top a meringue of white of egg beaten lightly with sugar in the proportion of a tablespoonful of sugar to one egg, and return it to the oven just long enough to lightly brown the meringue. The pudding should be eaten hot with hard wine sauce.

=A PEACH PUDDING=

Line the bottom of a deep pudding-dish with thick slices of stale sponge cake soaked in sherry. Fill the dish with fresh peaches, sliced, and well sprinkled with sugar. Spread over the top a meringue similar to that described for whortleberry pudding, and leave it in the oven just long enough to brown.

Set the dish on the ice, and serve very cold. It is eaten with cream.

=CHERRY BREAD=

Fill a deep pudding-dish with alternate layers of b.u.t.tered bread and sour cherries, stoned, and stewed with sugar.

Pack the dish in ice, and half freeze the mixture, which will become a semi-jelly. It is eaten with thick cream.

=LEMON RICE PUDDING=

Boil a half pint of rice in a quart of milk till very soft. Add to it while hot the yolks of three eggs, three large tablespoonfuls of sugar, the grated rind of two lemons, and a little salt. If too thick, add a little cold milk. It should be a little thicker than a boiled custard.

Turn it into a pudding-dish.

Beat the whites of the eggs very stiff with eight tablespoonfuls of sugar and the juice of the two lemons, and brown the top delicately in the oven. Set on ice and eat very cold.

=BERMUDA PUDDING=

Weigh two eggs, and allow the same weight in sugar and flour, and the weight of one egg in b.u.t.ter. Beat the b.u.t.ter and sugar to a cream, add the eggs beaten to a froth, and lastly the flour, in which half a teaspoonful of Royal Baking Powder has been mixed. Stir till perfectly smooth; then add a heaping tablespoonful of orange marmalade; pour into a b.u.t.tered mold; cover with b.u.t.tered paper, and steam gently for an hour and a half. Serve with wine sauce.

=RICE AND ORANGE-MARMALADE PUDDING=

Simmer a quarter of a pint of rice in a quart of milk till it is very soft and thick. Add a teaspoonful of salt, four tablespoonfuls of sugar, a little cream, and let all cool together a few minutes. Pour into a pudding-dish and bake till set.

Spread over the pudding a thick layer of orange marmalade, and over that a meringue, and return to the oven till the top is lightly browned.

Serve it cold.

=MOLa.s.sES PIE=

This is a genuine New England dainty, dear to the hearts of children.

Mix half a pint of the best mola.s.ses with a tablespoonful of flour, and add the juice of a large lemon, and the rind and pulp chopped fine. Bake with an under and an upper crust.

=PRUNE JELLY, WITH ALMONDS=

One pound of prunes. One half box of c.o.xe's gelatine. Soak the prunes over night, and stew till tender in the water in which they have soaked.

Remove the stones, and sweeten to taste.

Dissolve the gelatine in a little hot water, and add to the prunes while hot. Lastly, add the juice of a lemon and two tablespoonfuls of blanched almonds. Pour the jelly into molds and set it on the ice to harden. Eat with cream.

=CLARIFIED APPLES=

Melt two cupfuls of crushed sugar over the fire, adding a little water to keep it from burning, and dropping in a few bits of lemon-peel.

Pare eight large greening apples, and slice them very thin. Have a saucepan full of boiling water ready, and into this put the apples and let them cook till they are parboiled, but not soft enough to break.

Skim them out, and drop them into the boiling syrup, shaking them continually over a slow fire till they are done. If properly prepared the slices will be almost transparent.