291. Boiled Pudding, No. 2

Eight eggs, One quart of milk, One pint of flour, Salt just to taste.

Beat the eggs very light, the yelks and whites separate - the yelks should be as thick as batter - add to them the flour and milk alternately, and very gradually, beating it hard all the time; then stir in the whites, but do not beat it after they are in. The whites should be very dry. Wet your pudding bag, wring it dry, flour the inside, and pour in the pudding. It requires one hour to boil, and is very delicate, being very little thicker than a custard. Serve it with any kind of sweet sauce. This makes a light wholesome pudding.

292. Indian Boiled Pudding

One quart of milk, Four eggs,

Half a pound of dried currants, Two ounces of butter,

Salt just to taste,

Indian meal sufficient to form a batter.

Stand the butter near the fire where it will dissolve without getting hot. Stir as much Indian meal in the milk as will form a thick batter, then add the salt and melted butter. Separate the yelks and whites of the eggs; beat the yelks very thick and light, and add to the batter; whisk the whites till they are very dry, stir them gently into the mixture. Have your currants washed, picked and dried, flour them and stir in at the last.

Dip your pudding bag in water, wring it out, turn it wrong side out, flour it well, turn it again, pour in the mixture and tie it closely with a strong string, taking care to leave room at the top of the bag for the pudding to swell.

Have ready a pot of boiling water, put the pudding in, and have a kettle of boiling water to fill it up as it boils away. Keep the pudding boiling all the time, as it would be heavy if it should cease. Let it boil three hours. When done immerse the bag for an instant into a pan of cold water, untie the string, turn back the bag and place your pudding on a dish. Serve it immediately.

To be eaten with any kind of sweet sauce.

293. Indian Baked Pudding

One pint of Indian meal,

One heaping table spoonful of wheat flour,

A table spoonful of butter,

Four eggs,

Salt just to taste,

Milk enough to form a batter.

Stand your butter near the fire to warm, add it to the Indian meal, then the salt and milk. Beat the eggs very light, the yelks and whites separate; add the yelks to the Indian batter, then the whites alternately with the flour. Do not beat it after the whites are in. Butter a pan, pour in the batter, and bake it in a moderate oven.

This pudding is very good with a quarter of a pound of currants and a quarter of a pound of raisins, floured and stirred into the batter.

To be served with sweet sauce of any kind.

294. Oxford Pudding

Half a pint of bread crumbs, One pint of milk, Six eggs,

Two ounces of butter, Half a pint of cream, A quarter of a pound of dried currants, Sugar and nutmeg to the taste.

After the bread is soaked in the milk, which should be warm, mash it very smooth and add the butter while it is hot. Beat the eggs very light, the yelks first, and stir them into the bread and milk, then add the cream, sugar, nutmeg and fruit. Lastly have the whites whisked to a dry froth; stir them gently into the mixture; butter your cups, half fill them with the batter, and bake them in a tolerably hot oven. Serve with pudding sauce.

295. College Pudding

Four eggs,

One pint of milk,

A little salt,

Flour to make a rather thin batter,

One dessert spoonful of dissolved carbonate of ammonia.

Beat the yelks of the eggs very light, add the salt, milk and flour. The batter must not be thick. Beat the whole very hard for ten or fifteen minutes. Then stir in gently the whites of the egg, which should have been whisked very dry. Do not beat the batter after the whites are in, only stir it sufficiently to incorporate them with it. Lastly add the ammonia. Butter well a cake mould or iron pan, pour in the mixture and bake it in an oven about as hot as for bread.

This pudding is very nice with wine or lemon sauce. Cream sauce may be served with it if preferred.