Ingredients: One quart of milk, salt, two eggs, about a pint of flour.

Beat the eggs well; add the flour and enough milk to make it smooth. Butter the saucepan, and put in the remainder of the milk well salted; when it boils, stir in the flour, eggs, etc., lightly; let it cook well. It should be of the consistency of thick corn mush. Serve immediately with the following simple sauce, viz., milk sweetened to taste, and flavored with grated nutmeg.

Nantucket Berry-Pudding

Ingredients: One pint of grated cold boiled potatoes, one pint of flour, one quarter of a pound of butter, one tea-spoonful of salt, and almost any kind of berries.

Wet these with milk or water to the consistency of soft biscuit-dough; roll it; spread with blackberries, raspberries, cherries, or stewed dry berries. Roll, fasten in a cloth, and steam it an hour and a quarter. Serve with any sweet pudding-sauce.


Separate the whites and yolks of four eggs. With the yolks make a boiled custard (with a pint of milk, and sugar to taste). Set a third of a box of gelatine to soak a few minutes in a little cold water, then dissolve it with three-fourths of a cupful of boiling water. . When the custard has cooled, add the gelatine water and the whites of the eggs beaten to a stiff froth; flavor with vanilla, stir all together, and put it into a mold or molds. It will settle into three layers, and is a very pretty pudding, tasting much like a charlotte-russe. A pretty effect can be obtained by using Coxe's pink gelatine.


Pare and core (with a tube) six or seven apples; lay them in a buttered dish. Pour over a cupful of tapioca or sago one quart of boiling water; let it stand an hour; add two tea-cupfuls of sugar, a little lemon, vanilla, or wine; pour this over the apples, and bake an hour. Peaches (fresh or canned) may be substituted, and are an improvement.

Tapioca Cream

Soak a tea-cupful of tapioca overnight in milk. The next day, stir into it the yolks of three eggs well beaten and a cupful of sugar. Place a quart of milk on the fire, let it come to the boiling-point, and then stir in the tapioca, and let the whole cook until it has thickened; then take it off the fire, and stir in the whites of the eggs beaten to a froth. Flavor to taste. A small portion of the beaten whites of the eggs can be saved to decorate the top. Stir into the latter a little sugar, put it into a paper funnel, press it out over the top of the pudding accord-ing to fancy, and place it in the oven a few moments to color.


Butter a mold well; line the bottom with raisins and 'with citron cut into fancy shapes; cover this with pieces of cake, then more raisins and citron, alternating with the cake, until the mold is full to within an inch and a half of the top. Mix in a bowl three table-spoonfuls of sugar and the yolks of three eggs until they are a cream; then mix in slowly a pint of milk just brought to the boiling-point. Pour this over the cake, etc., in the mold. Put this into a pan of cold water, so that

Cabinet Pudding 127

12* the water may cover one-third of the mold. Set it over the fire until the water boils; then put the whole into the oven to bake an hour. Serve with wine-sauce.