Soak the rennet in three or
four tablespoons of warm water a few moments; then place it in the
middle of the pan of milk (with a string attached, and laid out over
the edge of the pan, so that it can be removed without breaking the
custard); set in a cool place until solid. Serve with cream. This is
a very delicate dish for invalids.
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup of sugar, one-half
cup of butter, one cup of flour, one quart of milk, four eggs, and
salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.
QUEEN PUDDING. MRS. T. J. McMURRAY.
One pint of bread crumbs, one quart of milk, one cup of sugar, the
yolks of four eggs, the grated rind of one lemon, and a piece of
butter the size of a hen's egg. Bake like a custard. When done,
cover with the whites of the eggs, beaten to a stiff froth with one
cup of sugar and the juice of the lemon. Put back in oven, and brown
lightly.
RICE PUDDING. MRS. ELIZA DICKERSON.
Wash a small cup of rice, and put into a quart of milk; season to
taste; add one cup of raisins, and set in oven three hours before
dinner. When the mixture begins to brown on top, stir up from the
bottom, repeating this until the pudding is done. If it becomes too
dry, add more milk.
PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS.
Stew prunes, or any small fruit, sweeten to taste, and while boiling
put in a few thin slices of white bread; when the bread is saturated
with the boiling juice, put the bread in alternate layers in a deep
dish, leaving a thick layer of fruit for the top.
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