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 OTHER PUDDINGS

DELMONICO PUDDING
SAUCER PUDDINGS
SPONGE CAKE PUDDING
STALE SPONGE CAKE PUDDING
GRAHAM PUDDING
PLAIN SUET PUDDING
BAKED BATTER PUDDING
BOILED BATTER PUDDING
COTTAGE PUDDING
SAUCES FOR PUDDINGS
OTHER RECIPES FOR PUDDINGS AND DUMPLINGS
RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES & MORE
DELMONICO PUDDING
Three tablespoons of cornstarch, the yolks of five eggs, six tablespoons of sugar; beat the eggs light, then add the sugar and beat again till very light; mix the cornstarch with a little cold milk; mix all together and stir into one quart of milk just as it is about to boil, having added a little salt; stir it until it has thickened well; pour it into a dish for the table and place it in the oven until it will bear icing; place over the top a layer of canned peaches or other fruit (and it improves it to mix the syrup of the fruit with the custard part); beat the whites to a stiff froth with two tablespoons of white sugar to an egg; then put it into the oven until it is a light brown.
This is a very delicate and delicious pudding.

SAUCER PUDDINGS

Two tablespoons of flour, two tablespoons of powdered sugar, three eggs, a teacup of milk, butter, preserve of any kind. Mix the flour and sugar, beat the eggs, add them to the milk, and beat up with the flour and sugar. Butter well three saucers, half fill them, and bake in a quick oven about twenty minutes. Remove them from the saucers when cool enough, cut in half, and spread a thin layer of preserves between each half; close them again, and serve with cream.

SPONGE CAKE PUDDING

Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spread with butter and return them to the dish. Make a custard with four eggs to a quart of milk; flavor and sweeten to taste; pour over the cake and bake one-half hour. The cake will swell and fill the custard. Serve with or without sauce.

STALE SPONGE CAKE PUDDING

Butter pudding-mold; fill the mold with small sponge cakes or slices of stale plain cake that have been soaked in a liquid made by dissolving one-half pint of jelly in a pint of hot water. This will be of as fine a flavor and much better for all than if the cake had been soaked in wine. Make a sufficient quantity of custard to fill the mold and leave as much more to be boiled in a dish by itself. Set the mold, after being tightly covered, into a kettle and boil one hour. Turn out of the mold and serve with some of the other custard poured over it.

GRAHAM PUDDING

Mix well together one-half cup of molasses, one-quarter of a cup of butter, one egg, one-half a cup of milk, one-half teaspoon of pure soda, one and one-half cups of good Graham flour, one small teacup of raisins, spices to taste. Steam four hours and serve with brandy or wine sauce, or any sauce that may be preferred. This makes a showy as well as a light and wholesome dessert.

PLAIN SUET PUDDING

One cup of chopped suet, one cup of milk, two eggs beaten, half a teaspoon of salt and enough flour to make a stiff batter, but thin enough to pour from a spoon. Put into a bowl, cover with a cloth and boil three hours. The same, made a little thinner, with a few raisins added and baked in a well-greased dish is excellent. Two teaspoons of baking powder in the flour improves this pudding. Or if made with sour milk and soda it is equally as good.

BAKED BATTER PUDDING

Four eggs, the yolks and whites beaten separately, one pint of milk, half teaspoon of salt, one teaspoon of baking powder, two cups of sifted flour. Put the whites of the eggs in last. Bake in an earthen dish that can be set on the table. Bake forty-five minutes; serve with rich sauce.

BOILED BATTER PUDDING

Sift together a pint of flour and a teaspoon of baking powder into a deep dish, sprinkle in a little salt, adding also a tablespoon of melted butter. Stir into this gradually a pint of milk; when quite smooth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a very stiff batter. If liked, any kind of fruit may be stirred into this; a pint of berries or sliced fruit. Boil two hours. Serve with cream and sugar, wine sauce, or any sweet sauce.

COTTAGE PUDDING

One heaping pint of flour, half a cup of sugar, one cup of milk, one teaspoon of soda dissolved in the milk, one tablespoon of butter, two teaspoons of cream of tartar rubbed dry in the flour; flavor with nutmeg; bake in a moderate oven; cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce.
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