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

A reference manual of household management in Victorian times.

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260                                 SWEET PUDDINGS.
Mush.—A Southern Recipe.—Stir in 3 tablespoonfuls of dry and fine cornmeal (a spoon at a time) in 1 1-2 pints of boiling wa­ter; stir till smooth, and constantly, with an iron spoon, till the meal is thoreughly cooked and the mush of proper consistency. Eaten warm or cold, with sweet milk or syrup.
Indian Pudding.—Four tablespoonfuls of Indian meal to 1 quart of sweet milk, sweeten with honey, molasses or sugar. Mix the meal and sweetening together and stir into the boiling milk, then 1 cup of sweet cream or cold milk.
Tapioca Pudding.—Put 2 spoonfuls of tapioca, 1 1-2 pints milk, 1 spoonful of white or brown sugar, a little salt, 1-2 cup of fresh but­ter, into a pan and set it on the fire, boil gently for 15 minutes, until the tapioca is tender, stirring now and then to prevent it sticking to the bottom or burning ; then add 2 eggs well beaten. Steam or bake and serve. It will take 20 minutes steaming, or 1-4 hour's boiling slightly. Flavor either with lemon, cinnamon or any other essence.
Tapioca and Apple Pudding.—Pare 8 apples nice and (with an apple-corer which no household should be without), remove the cores; lay the apples in a buttered dish, take a cupful of tapioca or or sago and pour over it 1 quart of water, let it stand a few minutes, add 2 cups of sugar, a little lemon juice and grated peel, pour over the apples and bake 1 hour.
Irish Potato Pudding—(Mrs. B.).—One lb. of mashed potatoes, 3-4 of a lb. of butter, 3-4 lb. of sugar, 7 eggs beaten light, 1 gill of brandy and 1 of rose water. Beat the butter and eggs together and add the other ingredients, and whites last of all. Bake with paste or without, in a deep dish.
Sweet Potato Pudding.—One lb. of boiled potatoes, 3-4 lb. of sugar, 1-2 lb. of butter, 6 eggs and a tablespoonful of brandy. Bake in a buttered pan and serve hot.
Batter Pudding.—Break 4 fresh eggs in a basin, add 3 table­spoonfuls of flour; beat up your eggs with a wooden spoon until quite smooth; add 1-2 pint of milk, 2 teaspoons salt, butter a tea­cup, dish or basin and pour in your mixture, put some water in a stew-pan, enough to reach half-way up the cup or basin, and boil 20 minutes, or till your pudding is well done, pass a knife around to loosen it and turn out on a plate, pour pounded sugar and melted butter over and serve. A little lemon, cinnamon or a drop or two of essence may be introduced. Pour over it, if approved, a sauce made of but­ter, sherry and sugar. If required more delicate, add a little less flour. It maybe served plain.
Batter Pudding Baked or Boiled.—Six oz. fine flour, a little salt and 3 eggs well-beaten, with a little flour added by degrees until it is the thickness of cream, put into a buttered dish and bake 3-4