Take the yolks of six eggs, one teacup best cider vinegar, one teacup white sugar, one tablespoon pure mustard, one-fourth pound of b.u.t.ter, one teaspoon salt, one pint water, two tablespoons corn starch. Put the water and vinegar in granite iron vessel, and let come to a boil.
Beat the rest of the ingredients to a cream; stir this into the vinegar rapidly to prevent burning. Put in self-sealing can, and keep in a cool place.
PUDDINGS
"The proof of the pudding lies in the eating."
APPLE PUDDING. MRS. G. H. WRIGHT.
Six good-sized apples, stewed and well beaten; six eggs, beaten separately; one pint of sweet cream; sweeten and flavor to taste.
Bake with an under crust. It can be eaten with whipped cream and is excellent.
APPLE BATTER PUDDING. MISS KITTIE M. SMITH.
Mix together one cup flour, one teaspoonful of baking powder, a pinch of salt; into this rub one tablespoonful of b.u.t.ter. Beat one egg, and stir into it half a cup of milk; add this to the flour, etc. Pare and slice two sour apples, and press into the dough. Bake about one-half hour. The beauty of this pudding is that you are always sure of success. This recipe makes enough for a family of four.
SAUCE.--One cup of sugar, two-thirds of a cup of b.u.t.ter, two tablespoonfuls of flour, three gills of boiling water; boil three minutes; flavor to taste.
APPLE ROLL. MRS. W. H. ECKHART.
Roll plain pie crust as you would for pie, but a little larger; chop up some apples, and cover this crust; add a layer of sugar, and sprinkle with cinnamon; then add a layer of raisins, and sprinkle with bits of citron, chopped fine. Roll all up; pinch the crust closely together at sides and ends; place in dripping pan with one-half a cup of b.u.t.ter, and one cup of sugar; pour enough boiling water over it to half cover the roll; put in oven and bake three hours; baste every half hour as you would turkey. When done, the roll will have a crust like taffy. Take out, and serve sliced thin. It is delicious.
BIRDS NEST PUDDING. MRS. JOHN KISHLER.
Pare six or eight large good cooking apples; remove the core by cutting from the end into the middle, so as to leave the apple whole; place them in a deep pie dish, as near together as they can stand, with the opening upward. Make a thin batter, using one quart of milk, three eggs, and sufficient flour; pour this into the dish around the apples and into the cavities. Bake in a quick oven. Serve with b.u.t.ter and sugar.
CHOCOLATE PUDDING. MRS. ALICE KRANER.
Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and one quart sweet milk; bake two hours, and serve with this--
SAUCE.--Beat one cup of sugar with b.u.t.ter the size of an egg; flavor with vanilla.
COTTAGE PUDDING. MRS. JENNIE KRAUSE.
One cup of sugar, one-half cup of milk, one and one-half cups of flour; and one tablespoonful of b.u.t.ter; bake as a cake, and serve with this--
SAUCE.--Two tablespoonfuls b.u.t.ter, one cup white sugar, and one tablespoon flour, wet in cold water; one pint of boiling water. Let boil two or three minutes, stirring all the time. Flavor with lemon.
CUP PUDDING. MRS. G. A. LIVINGSTON.
One egg, two tablespoonfuls of sugar, three tablespoons b.u.t.ter, one-half to three-fourths pint of water, one and one-half teacups of flour, or enough to make a thin batter, one and one-half teaspoons baking powder; mix with fresh fruit or raisins, and steam twenty minutes.
CORN STARCH PUDDING. NELLIE LINSLEY.
One pint sweet milk, whites of three eggs, two tablespoons corn starch, three tablespoons sugar, and a little salt. Put milk in kettle, and when it reaches the boiling point, add sugar, and the corn starch, dissolved in a little milk. Lastly, add the whites of eggs, whipped to a stiff froth. Beat it, and let cook a few minutes. Set two-thirds in a cool place, flavoring it with vanilla. To the remaining one-third, add half a cake of chocolate, softened and mashed. Put a layer of half the white pudding into the mold; over this the layer of chocolate, and then the remainder of the white.
One-half a cocoanut or one-half a pineapple may be subst.i.tuted for the chocolate.
GOLDEN PUDDING. MRS. FRED. SCHAEFFER.
One-half a cup of mola.s.ses, one-half a cup of b.u.t.ter, one-half a cup of sour milk, one and one-half cups of flour, one egg, a pinch of salt, and one-half teaspoonful of soda; mix, and steam two hours.
Serve with this--
SAUCE.--One egg, one-half cup b.u.t.ter, one cup sugar, two tablespoons flour, and one pint boiling water. Flavor with vanilla.
STEAMED INDIAN PUDDING. R. H. JOHNSON.
One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls mola.s.ses, corn meal for a stiff batter; mix, and steam two hours. Serve with this--
SAUCE.--One cup sugar, one-half cup b.u.t.ter (beaten to a cream) one teaspoonful water, yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt; flavor with lemon.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one pint of milk; stir into it one-half cup of Indian meal, one-half cup mola.s.ses, and a pinch of salt. When this is cold, pour over it, without stirring, one pint of cold milk. Bake in a slow oven about four hours to obtain the color and flavor of the old-fashioned pudding.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one quart of milk; stir in three-fourths cup of Indian meal, one-third cup mola.s.ses, and a pinch of salt. Beat two eggs with a half cup of cold milk, and fill the dish. Bake one hour.
FRUIT PUDDING. MRS. W. H. ECKHART.
One quart of flour, one egg, two teaspoonfuls of baking powder, one teaspoonful sugar, b.u.t.ter size of an egg, a little salt; mix with milk, and roll as for pie crust; cut into pieces four inches square; in each piece put half of an apple or peach (pared); pinch the corners together; place in a b.u.t.tered pan. On top of each dumpling put a lump of b.u.t.ter, a little cinnamon, and sugar. Pour into the pan one-half pint of water. Bake, and serve with sweetened milk or cream.