INDIAN PUDDING.--Indian meal, a cupful, a little salt, butter, 1 oz.;
molasses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon. Put into a
quart of boiling milk. Mix a cup of cold water with it; bake in a
buttered dish 50 minutes.
KIDNEY PUDDING.--If kidney, split and soak it, and season that or the
meat. Make a paste of suet, flour and milk; roll it, and line a basin
with some; put the kidney or steak in, cover with paste, and pinch
round the edge. Cover with a cloth and boil a considerable time.
LEMON DUMPLINGS.--Two tablespoonfuls of flour; bread crumbs, 1/2 lb.;
beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4
ozs.; 4 eggs well beaten, and strained, and the juice of three lemons
strained. Make into dumplings, and boil in a cloth one hour.
LEMON PUDDING.--Three tablespoons powdered crackers, eight tablespoons
sugar, six eggs, one quart milk, butter size of an egg, the juice of
one lemon and grated rind. Stir it first when put in oven.
MACARONI PUDDING.--Take an equal quantity of ham and chicken, mince
fine, half the quantity of macaroni which must be boiled tender in
broth, two eggs beaten, one ounce butter, cayenne pepper and salt to
taste, all these ingredients to be mixed thoroughly together, put in
molds and boil two hours.
MARROW PUDDING.--Pour a pint of cream boiling hot on the crumbs of a
penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4
eggs well; add a glass of brandy, with sugar and nutmeg to taste,
and mix all well together.
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