The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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252                                  SWEET PUDDINGS,
seeded and cut in two and well rolled in flour to prevent their sink­ing; beat 6 eggs till very smooth and gradually stir them in, and the raisins, which should be dropped in a few at a time, and the whole mixture stirred very hard. Dip the pudding cloth into a pot of boil­ing water, shake it out and dredge it with flour. Spread out the cloth in a deep empty basin or pan and pour in the pudding. Tie it firmly, leaving room for it to expand in boiling. Lay it in a pot of hot wa­ter and let it boil 4 or 5 hours, turning it over several times while boiling; pour in more boiling water, as it boils away. A kettle should be kept for the purpose. When done take off the pudding and dip it in cold water for a moment before you untie the cloth. Turn on a dish and serve. It should not be taken up till the minute it is wanted. Eat with butter, white sugar, nutmeg and lemon or orange juice beaten together to a light cream or wine sauce. * What remains may be tied, kept in a tin bucket in a cool place and boil 1 hour for the next day's dinner. In making it you can use 1-4 lb. of minced suet as fine as possible instead of butter.
Corn Meal Fruit Pudding.—Six coffee cups of milk, 2 teacups of white corn meal, one coffee cup of wheat flour, 5 eggs well beaten, 1 coffee cup of white sugar, 3 large tablespoonfuls melt­ed butter, 1-2 pound of Sultana raisins or seeded ones clipped in 2 or 3 pieces, 2 even teaspoonfuls of salt, 1-2 teaspoonful each of mace and cinnamon, 1 teaspoonful of soda dissolved in 2 table-spoonfuls of boiling water, 2 teaspoon'uls of cream tartar sifted in the flour; wet the meal in two coffee cups of boiling milk, stir it till almost cold; while cooling mix the flour with cold milk to a paste and beat that in the coin meal mixture, and continue to beat constantly for 15 minutes or longer without stopping; then beat the eggs, sugar and remaining milk to a custard; then after beating this add gradually into the meal and flour paste this mix­ture; when made into a smooth, light batter add the butter, spice, the fruit dredged well with flour and then the dissolved soda. Beat firmly and quick and see that every stroke reaches the bottom of the dish and stirs up the batter thoroughly. Butter a dish and pour in the batter and bake in a tolerably brisk even oven. If the heat be right it will bake in 1-2 or 3-4 hour. Should it brown too rapidly cover with a paper. This pudding is liked by eVery one.
Indian Pudding.—Three quarts of scalded milk, 7 tablespoon­fuls of corn meal and mix while hot; let it stand until cool, and then add 4 eggs, 1-2 to a cupful white sugar, t-2 pound of butter, 1 tablespoonful of allspice well beaten first together and then thor­oughly mix with the first mixture. Bake 4 hours in a moderate oven.