Page:The White House Cook Book.djvu/432

 394 DUMPLINGS AND PUDDINGS.

Butter a brown earthen pan and turn the pudding in, let it stand until it thickens ; then as you put it into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jelly. Bake three hours. Serve warm with hard sauce.

This recipe has been handed down from mother to daughter for many years back in a New England family.

BAKED CORN MEAL PUDDING, WITH EGGS.

ONE small cupful of Indian meal, one-half cupful of wheat flour stirred together with cold milk. Scald one pint of milk and stir the mixture in it and cook until thick ; then thin with cold milk to the con- sistency of batter, not very thick ; add half a cupful of sugar, half a cupful of molasses, two eggs, two tablespoonfuls of butter, a little salt, a tablespoonful of mixed cinnamon and nutmeg, two-thirds of a tea- spoonful of soda added just before putting it into the oven. Bake two hours. After baking it half an hour, stir it up thoroughly, :hen finish baking.

Serve it up hot, eat it with wine sauce, or with butter and syrup.

BOILED CORN MEAL PUDDING.

WARM a pint of molasses and a pint of milk, stir well together; beat four eggs and stir gradually into molasses and milk ; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn meal sufficient to make a thick batter ; add a teaspoonf ul of pulverized cin- namon, the same of nutmeg, a teaspoonf ul of soda, one of salt, and stir all together thoroughly ; dip a cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the puddirjg to swell, and boil three hours ; serve hot with sauce made of drawn butter, wine and nutmeg.

BOILED CORN MEAL PUDDING, WITHOUT EGGS.

To ONE quart of boiling milk, stir in a pint and a half of Indian meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of chopped suet and a teaspoonful of dissolved soda; tie it up tight in a cloth, allowing room for it to swell, and boil four hours. Serve with sweet sauce.

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