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

A reference manual of household management in Victorian times.

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SWEET PUDDINGS.                                 253
Baked Indian Pudding.—Two quarts of new sweet milk, 1 cup of white corn meal, 1-2 cup each molasses and sugar, 1 teaspoon-ful of salt, 2 eggs, a grated nutmeg and a teaspoonful of ground gin­ger; leave out the milk and stir all the other ingredients well togeth­er, then pour the milk on them boiling hot and mix thoroughly all together; pour the mixture into a buttered earthen pudding dish and bake in a moderate oven for 3 hours, stirring frequently the first hour. If allowed to stand 1 hour in a warm oven after it is done it will improve it. Eat with butter or milk and sugar.
Superior Corn Meal Pudding.—Seed 1 pound of raisins and clip them in two; spread them on a large flat dish and dredge them with fine wheat flour, turning them over so that both sides may be well floured. Boil 2 pints of rich new milk, remove it from the fire and set it to cool; transfer 1 pint of the milk to another pan, and while it is still warm stir a cup of fresh butter chopped up, and one cup#of brown sugar or molasses mixed with the grated yellow rind of a large California lemon or orange and the juice; add a glass of brandy, 1 large teaspoonful each of pounded nutmeg and cinnamon. Beat 8 or 10 eggs very light, and when it is quite cold stir in the eggs slowly into the other pint; then mix all together, using suffi­cient bolted white corn meal to make the batter thick, and lastly mix in the raisins, a few at a time, stirring well during the time, and proceed as for corn meal pudding. If there is not time to boil the pudding for several hours before your dinner you can prepare it the day before and boil it during the afternoon and the morning of the next day. Corn meal pudding cannot be boiled too long—the lon­ger the better, if through the entire day, and boiled again the next morning.
Indian Fruit Pudding.—Take a pint of hot milk and stir in In­dian meal till the batter is stiff, add a teaspoon of salt and a little molasses; then stir in a pint of whortleberries or the same quantity of chopped sweet apples; tie it in a cloth that has been wet and leave room for it to swell, or put in a pudding pan and tie a cloth over; boil it 3 hours. The water must boil when it is put in.
Bread Pudding.—(Dantzie).—Soak a loaf of bread and drain it; allow 5 well beaten eggs to a loaf, a little salt, cinnamon well chop­ped raisins, sugar; mix thoroughly; put in an oven and bake slowly.
Bread Pudding for Invalids —Boil a piece of cinnamon and lemon peel in a cup (1 pint) of milk and pour it over 2 ounces of stale bread crumbs, add 3 well whisked eggs, 1 1-2 ounce clean cur­rants and a little sugar. Pour into a buttered mould lined with well seeded raisins, steam 1 hour.
Bread and Butter Pudding for the Sick.—Sprinkle some clean currants all around a well buttered pie dish, then lay in a few