Let
boil two or three minutes, stirring all the time. Flavor with lemon.
CUP PUDDING. MRS. G. A. LIVINGSTON.
One egg, two tablespoonfuls of sugar, three tablespoons butter,
one-half to three-fourths pint of water, one and one-half teacups of
flour, or enough to make a thin batter, one and one-half teaspoons
baking powder; mix with fresh fruit or raisins, and steam twenty
minutes.
CORN STARCH PUDDING. NELLIE LINSLEY.
One pint sweet milk, whites of three eggs, two tablespoons corn
starch, three tablespoons sugar, and a little salt. Put milk in
kettle, and when it reaches the boiling point, add sugar, and the corn
starch, dissolved in a little milk. Lastly, add the whites of eggs,
whipped to a stiff froth. Beat it, and let cook a few minutes. Set
two-thirds in a cool place, flavoring it with vanilla. To the
remaining one-third, add half a cake of chocolate, softened and
mashed. Put a layer of half the white pudding into the mold; over
this the layer of chocolate, and then the remainder of the white.
One-half a cocoanut or one-half a pineapple may be substituted for the
chocolate.
GOLDEN PUDDING. MRS. FRED. SCHAEFFER.
One-half a cup of molasses, one-half a cup of butter, one-half a cup
of sour milk, one and one-half cups of flour, one egg, a pinch of
salt, and one-half teaspoonful of soda; mix, and steam two hours.
Serve with this--
SAUCE.--One egg, one-half cup butter, one cup sugar, two tablespoons
flour, and one pint boiling water.
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