American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

mode of introducing the ingredients, is a material point; in all cases where eggs are mentioned it is understood to be well beat; whites and yolks and the spices, fine and settled. _A Nice Indian Pudding_. No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour. No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, 4 ounces butter, sugar or molasses and spice q. f. it will require two and half hours baking. No. 3. Salt a pint meal, wet with one quart milk, sweeten and put into a strong cloth, brass or bell metal vessel, stone or earthern pot, secure from wet and boil 12 hours. _A Sunderland Pudding_. Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a little salt, 4 spoons fine flour, oil or butter pans, cups, or bowls, bake in a quick oven one hour. Eat with sweet sauce. _A Whitpot_. Cut half a loaf of bread in dices, pour thereon 2 quarts milk, 6 eggs, rose-water, nutmeg and half pound of sugar; put into a dish and cover with paste, No. 1. bake slow 1 hour. _A Bread Pudding_. One pound soft bread or biscuit soaked in one quart milk, run thro' a sieve or cullender, add 7 eggs, three quarters of a pound sugar, one quarter of a pound butter, nutmeg or cinnamon, one gill rose-water, one pound stoned raisins, half pint cream, bake three quarters of an hour, middling oven. _A Flour Pudding_. Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt, beat and put to one quart milk, 5 spoons of flour, cinnamon and nutmeg to your taste, bake half an hour, and serve up with sweet sauce. _A boiled Flour Pudding_. One quart milk, 9 eggs, 7 spoons flour, a little salt, put into a strong cloth and boiled three quarters of an hour. _A Cream