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Discovering Diverse Content Through
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richness is lost. When fully turned, put it in a coarse linen bag, and
hang it to drain several hours, till all the whey is out. Then mash it
fine, salt it to the taste, and thin it with good cream, or add but little
cream and roll it into balls. When thin, it is very fine with preserves
or sugared fruit.
It also makes a fine pudding, by thinning it with milk, and adding
eggs and sugar, and spice to the taste, and baking it. Many persons
use milk when turned for a dessert, putting on sugar and spice.
Children are fond of it.
 CHAPTER XII.
PLAIN PUDDINGS AND PIES.
General Directions in regard to Puddings and Custards.
Make pudding-bags of thick close sheeting, to shut out the water.
Before putting in the pudding, put the bag in water, and wring it out,
then flour the inside thoroughly. In tying it, leave room to swell;
flour and Indian need a good deal, and are hard and heavy if
cramped.
Put an old plate in the bottom of the pot, to keep the bag from
burning to the pot. Turn the pudding after it has been in five
minutes, to keep the heavy parts from settling. Keep the pudding
covered with water, and do not let it stop boiling, as this will tend to
make it water soaked. Fill up with boiling water, as cold would spoil
the pudding. Dip the bag a moment in cold water, just before turning
out the pudding.
Avoid stale eggs. When eggs are used, the whites should be beat
separately, and put in the last thing. In many cases, success
depends upon this. Never put eggs into very hot milk, as it will
poach them. Wash the salt out of butter used to butter pans, as
otherwise it imparts a bad taste to the outside.
Put almonds in hot water till you are ready to blanch, or skin them,
and put orange, or rose water with them when you pound them, to
prevent adhesion. Boil custards in a vessel set in boiling water.

Little Girl’s Pie.

Take a deep dish, the size of a soup plate, fill it, heaping, with
peeled tart apples, cored and quartered; pour over it one tea-cup of
molasses, and three great spoonfuls of sugar, dredge over this a
considerable quantity of flour, enough to thicken the syrup a good
deal. Cover it with a crust made of cream, if you have it, if not,
common dough, with butter worked in, or plain pie crust, and lap
the edge over the dish, and pinch it down tight, to keep the syrup
from running out. Bake about an hour and a half. Make several at
once, as they keep well.

Little Boy’s Pudding.

One tea-cup of rice. One tea-cup of sugar. One half tea-cup of
butter. One quart of milk. Nutmeg, cinnamon, and salt to the taste.
Put the butter in melted, and mix all in a pudding dish, and bake it
two hours, stirring it frequently, until the rice is swollen.
This is good made without butter.

Children’s Fruit Dumpling.

Invert a plate in a preserve kettle, or an iron or brass kettle. Put in a
quart or more of sliced apples or pears. Put in no water or sugar, but
simply roll out some common dough an inch thick, and just large
enough to cover them, and hang it over the fire fifteen or twenty
minutes. When the fruit is cooked the dough will have risen to a fine
puff, and also be cooked. There must not be any thing laid on the
top of the dough to prevent it from rising, but the kettle may be
covered. When it is done, take off the dough cover, with a fork and
skimmer, put it on to a plate, pour the fruit into a round dish, put the
cover on, and eat it with a sweet sauce. It is more healthful, and
much better than dumplings boiled the common way.

Birth-day Pudding.
Butter a deep dish, and lay in slices of bread and butter, wet with
milk, and upon these sliced tart apples, sweetened and spiced. Then
lay on another layer of bread and butter and apples, and continue
thus till the dish is filled. Let the top layer be bread and butter, and
dip it in milk, turning the buttered side down. Any other kind of fruit
will answer as well. Put a plate on the top, and bake two hours, then
take it off and bake another hour.

Children’s Boiled Fruit Pudding.

Take light dough and work in a little butter, roll it out into a very thin
large layer, not a quarter of an inch thick. Cover it thick with
strawberries, and put on sugar, roll it up tight, double it once or
twice and fasten up the ends. Tie it up in a bag, giving it room to
swell. Eat it with butter, or sauce not very sweet.
Blackberries, whortleberries, raspberries, apples, and peaches, all
make excellent puddings in the same way.

English Curd Pie.

One quart of milk. A bit of rennet to curdle it.
Press out the whey, and put into the curds three eggs, a nutmeg,
and a tablespoonful of brandy. Bake it in paste, like custard.

Fruit Fritters.
A pint of milk. A pint and a half of flour. Two teaspoonfuls of salt. Six
eggs, and a pint of cream if you have it; if not, a pint of milk with a
little butter melted in it.
Mix with this, either blackberries, raspberries, currants, gooseberries,
or sliced apples or peaches, and fry it in small cakes in sweet lard.
Eat with a sauce of butter beat with sugar, and flavored with wine or
nutmeg, or grated lemon peel.

Common Apple Pie.

Pare your apples, and cut them from the core. Line your dishes with
paste, and put in the apple; cover and bake until the fruit is tender.
Then take them from the oven, remove the upper crust, and put in
sugar and nutmeg, cinnamon or rose water to your taste; a bit of
sweet butter improves them. Also, to put in a little orange peel
before they are baked, makes a pleasant variety. Common apple pies
are very good to stew, sweeten, and flavor the apple before they are
put into the oven. Many prefer the seasoning baked in. All apple pies
are much nicer if the apple is grated and then seasoned.

Plain Custard.
Boil half a dozen peach leaves, or the rind of a lemon, or a vanilla
bean in a quart of milk; when it is flavored, pour into it a paste
made by a tablespoonful of rice flour, or common flour, wet up with
two spoonfuls of cold milk, and stir it till it boils again. Then beat up
four eggs and put in, and sweeten it to your taste, and pour it out
for pies or pudding.

A Richer Custard.
Beat to a froth six eggs and three spoonfuls sifted sugar, add it to a
quart of milk, flavor it to your taste, and pour it out into cups, or pie
plates.

Another Custard.
Boil six peach leaves, or a lemon peel, in a quart of milk, till it is
flavored; cool it, add three spoonfuls of sugar, and five eggs beaten
to a froth. Put the custard into a tin pail, set it in boiling water, and
stir it till cooked enough. Then turn it into cups, or, if preferred, it
can be baked.

Mush, or Hasty Pudding.

Wet up the Indian meal in cold water, till there are no lumps, stir it
gradually into boiling water which has been salted, till so thick that
the stick will stand in it. Boil slowly, and so as not to burn, stirring
often. Two or three hours’ boiling is needed. Pour it into a broad,
deep dish, let it grow cold, cut it into slices half an inch thick, flour
them, and fry them on a griddle with a little lard, or bake them in a
stove oven.
 Stale Bread Fritters (fine).
Cut stale bread in thick slices, and put it to soak for several hours in
cold milk.
Then fry it in sweet lard, and eat it with sugar, or molasses, or a
sweet sauce. To make it more delicate, take off the crusts.

To prepare Rennet.
Put three inches square of calf’s rennet to a pint of wine, and set it
away for use. Three tablespoonfuls will serve to curdle a quart of
milk.

Rennet Custard.
Put three tablespoonfuls of rennet wine to a quart of milk, and add
four or five great spoonfuls of white sugar, flavor it with wine, or
lemon, or rose water. It must be eaten in an hour or it will turn to
curds.

Bird’s Nest Pudding.

Pare tart, well-flavored apples, scoop out the cores without dividing
the apple, put them in a deep dish with a small bit of mace, and a
spoonful of sugar in the opening of each apple. Pour in water
enough to cook them; when soft, pour over them an unbaked
custard, so as just to cover them, and bake till the custard is done.

A Minute Pudding of Potato Starch.

Four heaped tablespoonfuls of potato flour. Three eggs, and half a
teaspoonful of salt. One quart of milk.
Boil the milk, reserving a little to moisten the flour. Stir the flour to a
paste, perfectly smooth, with the reserved milk, and put it into the
boiling milk. Add the eggs well beaten, let it boil till very thick, which
will be in two or three minutes, then pour into a dish and serve with
liquid sauce. After the milk boils, the pudding must be stirred every
moment till done.

Tapioca Pudding.
Soak eight tablespoonfuls of tapioca in a quart of warm milk till soft,
then add two tablespoonfuls of melted butter, five eggs well beaten,
spice, sugar, and wine to your taste. Bake in a buttered dish, without
any lining.

Sago Pudding.
Cleanse the sago in hot water, and boil half a pound in a quart of
milk with a stick of mace or cinnamon, stirring very often, lest it
burn. When soft, take out the spice and add half a cup of melted
butter, four heaping spoonfuls of sugar, six eggs, and, if you like,
some Zante currants, strewed on just as it is going into the oven.

Cocoanut Pudding (Plain).

One quart of milk.
Five eggs.
One cocoanut, grated.
The eggs and sugar are beaten together, and stirred into the milk
when hot. Strain the milk and eggs, and add the cocoanut, with
nutmeg to the taste. Bake about twenty minutes like puddings.

New England Squash, or Pumpkin Pie.

Take a pumpkin, or winter squash, cut in pieces, take off the rind
and remove the seeds, and boil it until tender, then rub it through a
sieve. When cold, add to it milk to thin it, and to each quart of milk
three well-beaten eggs. Sugar, cinnamon, and ginger to your taste.
The quantity of milk must depend upon the size and quality of the
squash.
These pies require a moderate heat, and must be baked until the
centre is firm.

Ripe Fruit Pies.

Peach, Cherry, Plum, Currant, and Strawberry.—Line your dish with
paste. After picking over and washing the fruit carefully (peaches
must be pared, and the rest picked from the stem), place a layer of
fruit and a layer of sugar in your dish, until it is well filled, then cover
it with paste, and trim the edge neatly, and prick the cover. Fruit pies
require about an hour to bake in a thoroughly heated oven.

Batter Pudding.
One quart of milk.
Twelve tablespoonfuls of flour.
Nine eggs.
A teaspoonful of salt.
Beat the yolks thoroughly, stir in the flour, and add the milk slowly.
Beat the whites of the eggs to a froth and add the last thing. Tie in a
floured bag, and put it in boiling water, and boil two hours. Allow
room to swell.

Mock Cream.
Beat three eggs well, and add three heaping teaspoonfuls of sifted
flour. Stir it into a pint and a half of boiling milk, add a salt spoon of
salt, and sugar to your taste. Flavor with rose water, or essence of
lemon.
This can be used for cream cakes, or pastry.

Bread Pudding.
Three pints of boiled milk.
Eleven ounces of grated bread.
Half a pound of sugar.
A quarter of a pound of butter.
Five eggs.
Pour the boiling milk over the bread, stir the butter and sugar well
together, and put them into the bread and milk. When cool enough,
add the eggs, well beaten. Three quarters of an hour will bake it.
A richer pudding may be made from the above recipe by using twice
as much butter and eggs.

Sunderland Pudding.
Six eggs.
Three spoonfuls of flour.
One pint of milk. A pinch of salt.
Beat the yolks well, and mix them smoothly with the flour, then add
the milk. Lastly, whip the whites to a stiff froth, work them in, and
bake immediately.
To be eaten with a liquid sauce.

An Excellent Apple Pie.

Take fair apples; pare, core, and quarter them.
Take four tablespoonfuls of powdered sugar to a pie.
Put into a preserving pan, with the sugar, water enough to make a
thin syrup; throw in a few blades of mace, boil the apple in the
syrup until tender, a little at a time, so as not to break the pieces.
Take them out with care, and lay them in soup dishes.
When you have preserved apple enough for your number of pies,
add to the remainder of the syrup, cinnamon and rose water, or any
other spice, enough to flavor it well, and divide it among the pies.
Make a good paste, and line the rim of the dishes, and then cover
them, leaving the pies without an under crust. Bake them a light
brown.

Boiled Apple Pudding.

One quarter of a pound of butter.
One pound of flour.
Two dozen apples.
Make a plain paste of the flour and butter. Sprinkle your pudding-bag
with flour, roll the paste thin, and lay inside of the bag, and fill the
crust with apples nicely pared and cored. Draw the crust together,
and cut off any extra paste about the folds; tie the bag tight, and
put it into boiling water. Boil it two hours. A layer of rice, nicely
picked and washed, sprinkled inside the bag, instead of crust, makes
a very good pudding, called an Avalanche.
Common dough rolled out makes a fine crust for the above,
especially with a little butter worked in it. It is more healthful than
the unleavened crust.

Spiced Apple Tarts.

Rub stewed or baked apples through a sieve, sweeten them, and
add powdered mace and cinnamon enough to flavor them. If the
apples are not very tart, squeeze in the juice of a lemon. Some
persons like the peel of the lemon grated into it. Line soup dishes
with a light crust, double on the rim, and fill them and bake them
until the crust is done. Little bars of crust, a quarter of an inch in
width, crossed on the top of the tart before it is baked, is
ornamental.
 Boiled Indian Pudding.
Three pints of milk.
Ten heaping tablespoonfuls of sifted Indian meal.
Half a pint of molasses.
Two eggs.
Scald the meal with the milk, add the molasses, and a teaspoonful of
salt. Put in the eggs when it is cool enough not to scald them. Put in
a tablespoonful of ginger. Tie the bag so that it will be about two-
thirds full of the pudding, in order to give room to swell. The longer
it is boiled the better. Some like a little chopped suet with the above.

Baked Indian Pudding.

Three pints of milk.
Ten heaping tablespoonfuls of Indian meal.
Three gills of molasses.
A piece of butter, as large as a hen’s egg.
Scald the meal with the milk, and stir in the butter and molasses,
and bake four or five hours. Some add a little chopped suet in place
of the butter.

Rice Balls, or German Pudding.

Two tea-cups of rice.
One quart of milk.
Four ounces of sugar.
One wine-glass of wine.
Spice to the taste.
Wash the rice carefully, and throw it in a pan of boiling salted water.
Let it boil very fast seventeen minutes, then pour off the water, and
in its place put one-third of the milk, and a stick of cinnamon. Let it
boil till it is as thick as very stiff hasty pudding, then put in half the
sugar; fill small tea-cups with this rice, and set them to cool. When
cool, turn out the rice on to a large dish, pour over it a syllabub (not
whipped), made of the remaining milk and sugar, with the wine. It is
still better made with a syllabub of rich cream, and whipped.

Apple Custard.
Take half a dozen very tart apples, and take off the skin and cores.
Cook them till they begin to be soft, in half a tea-cup of water. Then
put them in a pudding dish, and sugar them. Then beat eight eggs
with four spoonfuls of sugar, mix it with three pints of milk; pour it
over the apples, and bake for about half an hour.

Rhubarb Pie.
Cut the stalks of the rhubarb into small pieces, and stew them with
some lemon peel till tender. Strain them, sweeten to your taste, and
add as many eggs as you can afford. Line pie plates with paste, and
bake it like tarts, without upper crust.

Plain Macaroni or Vermacelli Puddings.

Put two ounces of macaroni, or vermacelli, into a pint of milk, and
simmer until tender. Flavor it by putting in two or three sticks of
cinnamon while boiling, or some other spice when done. Then beat
up three eggs, mix in an ounce of sugar, half a pint of milk, and a
glass of wine. Add these to the macaroni or vermacelli, and bake in
a slow oven.

Green Corn Pudding.

Twelve ears of corn, grated. Sweet corn is best.
One pint and a half of milk.
Four well-beaten eggs.
One tea-cup and a half of sugar.
Mix the above, and bake it three hours in a buttered dish. More
sugar is needed if common corn is used.

Bread Pudding for Invalids, or Young Children.

Grate half a pound of stale bread, add a pinch of salt, and pour on a
pint of hot milk, and let it soak half an hour. Add two well-beaten
eggs, put it in a covered basin just large enough to hold it, tie it in a
pudding cloth, and boil it half an hour; or put it in a buttered pan in
an oven, and bake it that time. Make a sauce of thin sweet cream,
sweetened with sugar, and flavored with rose water or nutmeg.

Plain Rice Pudding, without Eggs.

Mix half a pint of rice into a quart of rich milk, or cream and milk.
Add half a pint of sugar and nutmeg, and powdered cinnamon. Bake
it two hours or more, till the rice is quite soft. It is good cold.

Another Sago Pudding.

Six tablespoonfuls of sago, soaked two hours in cold water, and then
boiled soft in a quart of milk. Add four spoonfuls of butter, and
twenty spoonfuls of sugar beaten into the yolks of six or eight eggs.
Add currants or chopped raisins dredged with flour, and nutmeg, and
cinnamon, or a grated lemon peel and juice. Bake it in a buttered
dish three quarters of an hour. It is good cold.

Note.—All custards are much improved by a little salt, say a small

half teaspoonful to a quart of milk. In all the preceding receipts,
where no butter is used, a little salt must be put in, say a small half
teaspoonful to each quart. Many puddings are greatly injured by
neglecting it.

Oat Meal Mush.

This is made just like Indian mush, and is called Bourgoo.

Modes of Preparing Apples for the Table.

Pippins are the best apples for cooking.
1. Put them in a tin pan, and bake them in a reflector or stove, or
range oven, or a Dutch oven. Try them with a fork, and when done,
put them on a dish, and if sour fruit, grate white sugar over them.
Sweet ones need to bake much longer than sour. Serve them in a
saucer with cream, or a thin custard.
2. Take tart and large apples, and peel them; take the cores out with
an apple corer, put them in a tin, and fill the openings with sugar,
and a small bit of orange or lemon peel, or a bit of cinnamon.
Scatter sugar over the top, and bake till done, but not till they lose
their shape. Try with a fork.
3. Peel large tart apples, and take out the cores with the apple corer.
Put them in a Dutch oven, or preserving kettle, and simmer them till
cooked through. Then take them out and put into the kettle a pint of
the water in which they were boiled, and beat the white of an egg
and stir in. Then throw in three or four cups of nice brown sugar,
and let it boil up, and skim it till clear. Then put in the apples, and let
them boil up for five minutes or more. Then put them in a dish for
tea, and serve with cream if you have it; if not, take a pint or pint
and a half of rich milk in a sauce-pan, and beat up two eggs, and
stir in and cook it in a tin pail in boiling water, and serve it like cream
to eat with the apple.
4. Peel large tart apples, put them in a tin pan with sugar in the
openings, and bits of lemon or orange peel, or cinnamon, to flavor
and scatter sugar over. Bake till soft, then put them in a dish, and
pour over them a custard made of four eggs and a quart of milk.
5. Peel tart apples, and grate them in a dish, and grate in as much
stale bread. Beat up two eggs in a pint or pint and a half of milk,
and make it quite sweet, and flavor with rose water, or grated
lemon, or orange peel, and pour it in and mix it well. Then bake it,
and eat it either as a pudding for dinner, or as an article for the tea-
table, to be eaten cold and with cream. If you have quinces, grate in
one-third quince, and add more sugar, and it is a great
improvement. Various berries can be stewed and mixed with bread
crumbs, and cooked in this way.
6. Peel apples (or prepare any other fruit), and put them in layers in
a stone or earthen jar with a small mouth. Intermix quinces if you
have them. Scatter sugar between each layer in abundance. Cover
the mouth with wheat dough, and set the jar in with the bread, and
let it remain all night, and it makes a most healthful and delicious
dish. Some place raw rice in alternate layers with the fruit. Children
are very fond of this dish thus prepared with rice, and it is very little
trouble, and nothing can be more healthful.
7. Peel and core apples (or take peaches, or pears, or damsons), and
allow half a pound of sugar to a pound of fruit. Clarify the sugar, by
adding water and the beaten white of an egg, and stirring and
skimming it. Boil the fruit in the syrup all day very slowly, mashing
and stirring often, till it is a thick, smooth paste. If it has skins in it,
it must be strained through a colander. Put it in buttered pans to
cool. Then lay it in a dry, cool place. It can be cut in slices for the
tea-table. Quinces make the best. Apples, with the juice and some of
the peel of lemons or oranges, are fine. This is called Fruit Cheese.
8. Boil down new sweet cider to one half the original quantity. Stew
peeled and cored apples, with one quarter as many quinces, in this
cider, till it is a very dark color. If well boiled, it will keep a year in
jars, and is called Apple Butter.
9. The following mode of cooking dried fruits is the best. Take dried
peaches, quinces, or apples, and put them to swell in cold water for
several hours. Peaches must be very thoroughly washed. Then put
them into a stewing kettle, with a great deal of water, and a pint of
brown sugar to each pound of fruit. Cover them, and let them
simmer very slowly for several hours, till the water is boiled down to
as much liquid as you wish.
Peaches have a finer flavor when dried with the skin on, as fully ripe
peaches cannot be pared and dried. When finely flavored, peaches
have a solid pulp; when ripe they should be pared and then dried,
and such are much the best for cooking in the above way.
They will, when cooked thus, be preferred by every body to the
finest and most expensive sweetmeats.
10. The following is the best and cheapest method of making the
finest Apple Jelly. Grapes and damsons can be made the same way.
Take the best pippins, and wipe them, taking out stem and eye. Cut
them in thin slices, without paring or quartering, as the chief flavor
is in the peel, and the jelly part is in the cores.
Put them in a preserving kettle, and put in just water enough to
cover them, and boil them very soft. Then mash and strain through
a jelly-bag made of coarse flannel. Put the liquid into the kettle, with
a pint of brown sugar to each pint of the liquid, and add the juice
and rind of a lemon cut in slices. Beat up the white of one egg, and
stir in very thoroughly. Boil up three times, throwing in some cold
water to stop it from running over. Then let it stand quiet on the
hearth half an hour. Try it, and if not hard enough, let it boil till it will
turn to jelly on cooling. Then skim off the scum, and pour off the
clear jelly, and strain the sediment through the jelly-bag. Then put it
in glasses. It can be boiled down, and make elegant apple candy.
Grapes and damsons should have water put in when first boiled, as
the flavor is thus more perfectly extracted. Frost grapes make an
elegant jelly, as do the wild plum, by this method. In summer these
jellies are fine for effervescing drinks, with some good wine vinegar
mixed with them.

Fruit Custards.
A pint and a half of fruit stewed and strained, cooled and
sweetened.
Six eggs well beaten, and stirred into a quart of milk.
Mix the above and flavor with spice, and bake in cups or a deep dish
twenty minutes, or half an hour, according to the size. It is good
cold.
It may be boiled in a tin pail in boiling water.

Modes of preparing Rice for the Dinner or Tea Table.

Pick over and wash the rice, and boil it fifteen minutes in water with
salt in it. Rice is very poor unless the salt is cooked into it. Then
pour off the water, and pour in good rich milk, and let it simmer
slowly till the rice is soft. There should be milk just sufficient to
make the rice of a pudding consistency, so that it can be put in cups
and turned out without losing its form.
1. Fill a tea-cup with this rice, and invert it in a platter or shallow
large pudding dish, and fill the dish with cups of rice inverted. On
the summit of each mound thus made, make an opening with a
teaspoon, and lay a pile of jelly or sweetmeats. Then pour into the
dish a custard made of two eggs and a pint of milk, boiled in a tin
pail in boiling water. This looks very pretty, and is excellent.
If you have cream, take half milk and half cream, and pour into the
dish, instead of the custard.
2. Put the rice into a large bowl, and press it down hard. Then invert
the bowl in a pudding dish, and empty the rice, so as to leave it in
the shape of the bowl. Make, at regular distances, openings in the
rice, and lay in them jelly, or sweetmeats. Help some of the rice and
sweetmeats to each person in a saucer, and have a small pitcher of
sweetened cream, flavored with wine and nutmeg, and pour some
into each saucer. Or prepare a thin custard of two eggs to a pint of
milk, boiling it in a tin pail in boiling water.
3. Set the rice away till cold. Then cut it into slices half an inch thick.
Put a layer of rice in the bottom of a soup plate, and cover it with
stewed apple, or jelly, or sweetmeats half an inch thick. Continue
thus, with alternate layers of rice and jelly (or other cooked fruit) till
it is as high as you wish. Then cut the edges around smooth and
even, so as to show the stripes of fruit and rice, smooth it on the
top, and grate on white sugar, or nutmeg.
Help it in saucers, and have cream, or a thin boiled custard, to pour
on to it. If you wish to ornament it a good deal, get colored sugar
plums of various sizes, and put them in fanciful arrangements on the
top.
4. Set away boiled rice till it is cold, and so solid as to cut in slices.
Then lay in a buttered deep pudding dish alternate layers of this
rice, half an inch thick, and stewed or grated apple. Add sugar
enough to sweeten it, and spice grated or sifted on each layer of
fruit. When piled up as high as you wish, cover with rice, smooth it
with a spoon dipped in milk, and bake it from half to three quarters
of an hour. If the apples are grated raw, you must bake three
quarters of an hour. When it is done, grate white sugar over the top,
and eat it for a pudding.
Pears, plums, peaches, quinces, and all the small berries can be
stewed and used with rice in this way.
Rice can be made into rice avalanches and snow-balls, by taking a
pudding cloth and flouring it, and laying raw rice over it an inch
thick, and then put pared and cored fruit on it and draw it up and tie
it so that the rice will cook around the fruit. Tie it tight, allowing a
little room for the rice to swell. Make several small ones in this way,
and they are called snow-balls. These are eaten with cream
sweetened and spiced, or with hard or soft pudding sauces.

Rice and Meat Pudding.

Take any kind of cold meat, and chop it fine, with cold ham, or cold
salt pork. Season it to your taste with salt, pepper, and sweet herbs,
a little butter, and stir in two eggs. Then make alternate layers of
cold boiled rice and this mixture, and bake half an hour. Or make it
into cakes with the rice and fry it.

Modes of preparing Dishes with Dry Bread, or Bread so old as to be

not good for the table.
Put all dry bits of crust and crumbs, and leavings of the table, in a
tin pan. When the bread is drawn, set it in the oven, and let it stand
all night. It is, when pounded, called rusk crumbs, and is good to eat
in milk, and also in these ways.
1. Take apple sauce or stewed pears, or peaches, or any kind of
small berries, and mix them with equal quantities of rusk crumbs.
Make a custard of four eggs to a quart of milk, sweetening it very
sweet. Mix it with the bread crumbs and fruit, and bake it twenty
minutes, as a pudding.
2. Make a custard with four eggs to a quart of milk, thicken it with
rusk crumbs, and bake it twenty minutes, and eat it with pudding
sauce, flavored with wine and nutmeg.
3. Take any kind of cold meats, chop them fine with cold ham, or
cold salt pork. Season with salt and pepper, and mix in two eggs and
a little butter. Mix this up with bread crumbs or rusk crumbs, and
bake it like a pudding. Or put it in a skillet, and warm it like hash. Or
put it into balls, and flatten it and fry it like forced meat balls.
4. Soak dry bread crumbs in milk till quite soft. Then beat up three
eggs and stir in, and put in sliced and peeled apples, or any kind of
berries. Flour a pudding cloth, and tie it up and boil it half or three
quarters of an hour, according to the size.
This pudding does not swell in boiling. Eat with sauce.
5. Take stale bread and crumble it fine, and mix it with egg and a
little milk, and boil it in a large pudding cloth, or put it around small
peeled apples, and boil it for dumplings in several smaller cloths.
6. Take bread crumbs, or rusk crumbs, and mix them with eggs and
milk, and bake them for griddle cakes. If you have raspberries,
blackberries, whortleberries, strawberries, or ripe currants, put them
in and then thicken with a little flour, so as to make drop cakes, and
bake them (a large spoonful at a time), on a griddle, as drop cakes.
Or put them in muffin rings, and bake them. Eat with butter and
sugar, or with pudding sauces.
 CHAPTER XIII.
RICH PUDDINGS AND PIES.
Ellen’s Pudding, or Rhubarb Tart.
One pint of stewed pie plant.
Four ounces of sugar.
One half pint of cream.
Two ounces of pounded cracker.
Three eggs.
Stew the pie plant, and rub it through a sieve. Beat the eggs well,
and mix with the sugar and cream. Stir the cracker crumbs into the
fruit, and add the other ingredients. Line your plate with a
moderately rich paste, and bake half an hour.

Nottingham Pudding.
One pint of sifted flour.
Three gills of milk.
One gill of rich cream.
Six apples.
Four eggs.
A salt spoonful of salt.
Pare the apples, and take out the core without cutting the apple. Mix
the batter very smooth, and pour over the apples. Eat with liquid
sauce. This pudding requires an hour to bake.
 Rice Plum Pudding.
Three gills of rice.
One quarter of a pound of butter.
One quarter of a pound of sugar.
One quart of milk.
A teaspoonful of salt.
Six eggs.
A pound and a half of stoned raisins or currants.
Half a tablespoonful of cinnamon.
A little rose water, and one nutmeg.
Boil the rice with lemon peel in the milk, till soft. Mix the butter,
sugar, and eggs. Dredge the fruit with flour, and put in with the spice
the last thing. Bake an hour and a half.

Eve’s Pudding (the best kind).

Half a pound of beef suet, and half a teaspoonful of salt.
Half a pound of pared and chopped apples.
Half a pound of sugar.
Half a pound of flour.
Half a pound of stoned raisins, dredged with flour.
Five eggs. A grated nutmeg. A glass of brandy.
Chop and mix the suet and apples. Beat the sugar into the yolks of
the eggs. Mix all, putting in the whites cut to a stiff froth just before
going into the oven. Bake two hours.
 Baked English Plum Pudding.
A quarter of a pound of suet, chopped first, and half a teaspoonful
of salt.
Half of a pound of bread crumbs.
Half of a pound of stoned raisins, wet and dredged with flour.
Half of a pound of currants.
Half of a pound of sugar.
Three ounces of citron.
Milk, and six eggs.
Pour enough scalded milk on to the bread crumbs to swell them;
when cold, add the other ingredients. If it is too stiff, thin it with
milk; if it is too thin, add more bread crumbs. Then add two grated
nutmegs, a tablespoonful of mace and cinnamon, and half a gill of
brandy. Bake two hours.

A Boiled English Plum Pudding.

One pound of currants.
One pound of stoned raisins, dredged with flour.
Half a pound of beef suet, chopped fine, and a teaspoonful of salt.
One pound of bread crumbs.
One-fourth of a pound of citron.
Eight eggs.
Half a pint of milk, and one gill of wine, or brandy.
A heaping coffee cup of sugar, and mace and nutmeg to your taste.
Eaten with a sauce of butter, sugar, and wine.
It requires six or seven hours to boil, and must be turned several
times.
In both these puddings, cut the whites of the eggs to a stiff froth,
and put in the last thing.

Almond Cheese Cake.

Beat eight eggs, and stir them into a quart of boiling milk, and boil
to curds. Press the curds dry, and add two cups of cream, six
heaping spoonfuls of sugar, and a teaspoonful of powdered mace
and cinnamon.
Then stir in three ounces of blanched almonds, beat to a thin paste
with rose water, and a few bitter almonds, or peachnuts, beat with
them. Lastly, put in half a pound of stoned raisins, cut up, and
dredged with flour, and bake immediately, half an hour.
Some persons make the curd with rennet, and then add the eggs
and other articles.

Cocoanut Pudding.
Three quarters of a pound of grated cocoanut.
One quarter of a pound of butter.
One pound of sugar.
One half pint of cream.
Nine eggs.
One gill of rose water.
Stir the butter and sugar as for cake, add the eggs well beaten.
Grate the cocoanuts, and stir it in with the butter and eggs. Put in
the other ingredients, and bake with or without a crust.
It requires three quarters of an hour for baking. Some persons grate
in stale rusk, or sponge cake.

Arrowroot Pudding.
Take four tea-cups of arrowroot, and mix it with a pint of cold milk.
Boil another pint of milk, flavoring it with cinnamon, or peach leaves,
or lemon peel. Stir the arrowroot into this boiling milk. When cold,
add the yolks of six eggs beaten into four ounces of sugar. Last of
all, add the whites cut to a stiff froth, and bake in a buttered dish an
hour. Ornament the top with sweetmeats, or citron cut up.

Ground Rice Pudding.

Make a batter of a quarter of a pound of ground rice, stirred into a
pint of cold milk. Pour it into three pints of boiling milk, and let it boil
three minutes. Mix three spoonfuls of butter with four ounces of
sugar, and the yolks of eight eggs, and put to the rice. When cool,
strain through a sieve. Flavor with nutmeg and essence of lemon, or
boil lemon peel in the milk. Add the whites of the eggs last, cut to a
stiff froth, and also the juice of a lemon. Ornament with jelly.

Mrs. O.’s Pumpkin Pie.

One quart of strained pumpkin, or squash.
Two quarts of milk, and a pint of cream.
One teaspoonful of salt, and four of ginger.
Two teaspoonfuls of pounded cinnamon.
Two teaspoonfuls of nutmeg, and two of mace.
Ten well-beaten eggs, and sugar to your taste.
Bake with a bottom crust and rim, till it is solid in the centre.

Cracker Plum Pudding (excellent).

Take eight Boston soda crackers, five pints of milk, and one dozen
eggs.
Make a very sweet custard, and put into it a teaspoonful of salt.
Split the crackers, and butter them very thick.
Put a layer of raisins on the bottom of a large pudding dish, and
then a layer of crackers, and pour on a little of the custard when
warm, and after soaking a little put on a thick layer of raisins,
pressing them into the crackers with a knife. Then put on another
layer of crackers, custard, and fruit, and proceed thus till you have
four layers. Then pour over the whole enough custard to rise even
with the crackers. It is best made over night, so that the crackers
may soak. Bake from an hour and a half to two hours. During the
first half hour, pour on, at three different times, a little of the
custard, thinned with milk, to prevent the top from being hard and
dry. If it browns fast, cover with paper.
Bread and butter pudding is made in a similar manner, except the
custard need not be cooked when poured in, and the fruit may be
left out.

Minced Pie.
Two pounds and a half of tongue, or lean beef.
A pound and a half of suet.
Eight good-sized apples.
Two pounds of raisins.
Two pounds of sugar.
Two gills of rose water.
One quart of wine.
Salt, mace, cloves, and cinnamon, to the taste.
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