Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/38

26 and indian meal. Add the spice and lemon-peel and stir all very hard together. Take care not to put too much indian meal, or the pudding will be heavy and solid.

Dip the cloth in boiling water. Shake it out, and flour it slightly. Pour the mixture into it, and tie it up, leaving room for the pudding to swell.

Boil it three hours. Serve it up hot, and eat it with sauce made of drawn butter, wine and nutmeg.

When cold, it is good cut in slices and fried.

BATTER PUDDING.

Stir the flour gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add them by degrees to the milk and flour. Put in the salt, and stir the whole well together.

Take a very thick pudding-cloth. Dip it in boiling water, and flour it. Pour into it the mixture and tie it up, leaving room for it to swell. Boil it hard, one hour, and keep it in the pot, till it is time to send it to table. Serve it up with wine-sauce.

A square cloth, which when tied up will make the pudding of a round form, is better than a bag.

Apple Batter Pudding is made by pouring the batter over a dish of pippins, pared, cored, and sweetened, either whole or cut in pieces. Bake it, and eat it with butter and sugar.