--Three tablespoonfuls of Oswego Prepared Corn to one
quart of milk. Dissolve the corn in some of the milk, and mix with it
two or three eggs, well beaten, and a little salt. Heat the remainder
of the milk to near boiling, add the above preparation, and boil four
minutes, stirring it briskly. To be eaten warm with a sauce. It is
delicious.
QUEEN PUDDING.--One pint of bread crumbs, one quart milk, one cup
sugar, yolks four eggs, a little butter, bake half an hour, then put
over the top a layer of fruit, then white of eggs beaten to a froth
with sugar; to be eaten cold with cream.
PLAIN RICE PUDDING.--Wash and pick some rice; throw among it some
pimento finely pounded, but not much; tie the rice in a cloth and
leave plenty of room for it to swell. When done, eat it with butter
and sugar, or milk. Put lemon peel if you please.
It is very good without spice, and eaten with salt and butter.
ANOTHER.--Put into a very deep pan half a pound of rice washed and
picked; two ounces of butter, four ounces of sugar, a few allspice
pounded, and two quarts of milk. Less butter will do, or some suet.
Bake in a slow oven.
RICH RICE PUDDING--Boil 1/2 lb. of rice in water, with a bit of salt,
till quite tender; drain it dry; mix it with the yolks and whites of
four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter
melted in the latter; 4 ozs. of beef suet or marrow, or veal suet
taken from a fillet of veal, finely shred, 3/4 lb. of currants, two
spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a
grated lemon peel.
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