Beat whites of the eggs with a
little sugar; spread over the top, and brown in oven.
OCEANICA PUDDING. MRS. NED THATCHER.
One pint of bread crumbs, one quart of milk, one cup of sugar, four
eggs (yolks), butter the size of an egg, grated rind of one lemon;
mix, and bake until done, but not watery. Beat the whites of three
eggs with one cup of sugar, into which has been stirred the juice of
one lemon. Spread over the pudding a layer of jelly and the whites of
eggs. Replace in oven until a nice brown. Serve with sauce.
PUDDING. M. E. B.
One pint of flour, one heaping teaspoon of baking powder, one egg, a
pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix
with water or sweet milk to form a thick batter. Fill a pan one-half
full of fruit, sweetened with sugar, and pour the mixture over it.
Put pan in a steamer, and steam one hour. To be eaten with sauce.
PEACH PUDDING. MRS. J. H. REED.
Fill a pudding dish with peaches, cooked and sweetened; pour over them
a batter made of one pint of sweet milk, four eggs, one cup of sugar,
one tablespoon of butter, a little salt, one teaspoon of baking
powder, and two cups of flour. Place in oven, and bake until a rich
brown. Serve with cream.
COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.
Use a piece of rennet about the size of a half dollar. Take two
quarts of good sweet milk, and warm it to the heat of new milk;
sweeten to taste; flavor with nutmeg.
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