Take well flavoured apples, bake, but do not burn them, rub them through a sieve, take one pound of the apples so prepared, mix with it, while hot, half a pound of b.u.t.ter, and half a pound of powdered sugar; the rinds of two lemons grated--and when cold, add six eggs well beaten; put a paste in the bottom of a dish, and pour in the apples--half an hour will bake it; sift a little sugar on the apples when baked.
A NICE BOILED PUDDING.
Make up a pint of flour at sun rise, exactly as you do for bread; see that it rises well--have a large pot of water boiling; and half an hour before the puddings are to go to table, make the dough in b.a.l.l.s, the size of a goose egg; throw them in the water, and boil them quickly, keeping the pot covered: they must be torn asunder, as cutting will make them heavy; eat them with powdered sugar, b.u.t.ter, and grated nutmeg.
AN EXCELLENT AND CHEAP DESSERT DISH.
Wash a pint of small h.o.m.ony very clean, and boil it tender; add an equal quant.i.ty of corn meal, make it into a batter with eggs, milk, and a piece of b.u.t.ter; bake it like batter cakes on a griddle, and eat it with b.u.t.ter and mola.s.ses.
SLICED APPLE PUDDING.
Beat six eggs very light, add a pint of rich milk, pare some apples or peaches--slice them thin, make the eggs and milk into a tolerably thick batter with flour, add a small cup of melted b.u.t.ter, put in the fruit, and bake it in a deep dish--eat with sugar, b.u.t.ter, and nutmeg.
BAKED INDIAN MEAL PUDDING.
Boil one quart of milk, mix in it two gills and a half of corn meal very smoothly, seven eggs well beaten, a gill of mola.s.ses, and a good piece of b.u.t.ter, bake it two hours.
BOILED INDIAN MEAL PUDDING.
Mix one quart of corn meal, with three quarts of milk; take care it be not lumpy--add three eggs and a gill of mola.s.ses; it must be put on at sun rise, to eat at three o"clock; the great art in this pudding is tying the bag properly, as the meal swells very much.
PUMPKIN PUDDING.
Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with the pulp six eggs quite light, a quarter of a pound of b.u.t.ter, half a pint of new milk, some pounded ginger and nutmeg, a wine gla.s.s of brandy, and sugar to your taste. Should it be too liquid, stew it a little drier, put a paste round the edges, and in the bottom of a shallow dish or plate--pour in the mixture, cut some thin bits of paste, twist them, and lay them across the top, and bake it nicely.
FAYETTE PUDDING.
Slice a loaf of bread tolerably thick--lay the slices in the bottom of a dish, cutting them so as to cover it completely; sprinkle some sugar and nutmeg, with a little b.u.t.ter, on each layer; when all are in, pour on a quart of good boiled custard sweetened--serve it up cold.
MACCARONI PUDDING.
Simmer half a pound of maccaroni in a plenty of water, with a table-spoonful of salt, till tender, but not broke--strain it, beat five yelks, two whites of eggs, half a pint of cream--mince white meat and boiled ham very fine, add three spoonsful of grated cheese, pepper and salt; mix these with the maccaroni, b.u.t.ter the mould, put it in, and steam it in a pan of boiling water for an hour--serve with rich gravy.
POTATO PASTE.
Boil mealy potatos quite soft, first taking off the skins; rub them while hot through a sieve, put them in a stew pan over the fire, with as much water as will make it the consistence of thick mush; sift one quart of flour, and make it into a paste; with this mush, knead it till light, roll it out thin, make the dumplins small--fill them with apples, or any other fruit--tie them up in a thick cloth, and boil them nicely--eat them with b.u.t.ter, sugar, and nutmeg.
COMPOTE OF APPLES.
Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and sugar enough to cover them; add cinnamon and lemon peel, which has been previously soaked, sc.r.a.ped on the inside, and cut in strings; boil them gently until the apples are done, take them out in a deep dish, boil the syrup to a proper consistency, and pour it on them: it will take a pound of sugar for a large dish.
CHARLOTTE.
Stew any kind of fruit, and season it in any you like best; soak some slices of bread in b.u.t.ter; them while hot, in the bottom and round the sides of a dish, which has been rubbed with b.u.t.ter--put in your fruit, and lay slices of bread prepared in the same manner on the top: bake it a few minutes, turn it carefully into another dish, sprinkle on some powdered sugar, and glaze it with a salamander.
APPLE FRITTERS.
Pare some apples, and cut them in thin slices--put them in a bowl, with a gla.s.s of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand some time, turning them over frequently; beat two eggs very light, add one quarter of a pound of flour, a table-spoonful of melted b.u.t.ter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of batter to each fritter, fry them quickly of a light brown, drain them well, put them in a dish, sprinkling sugar over each, and glaze them nicely.
BELL FRITTERS.
Put a piece of b.u.t.ter the size of an egg into a pint of water; let it boil a few minutes--thicken it very smoothly with a pint of flour; let it remain a short time on the fire, stir it all the time that it may not stick to the pan, pour it in a wooden bowl, add five or six eggs, breaking one and beating it in--then another, and so on till they are all in, and the dough quite light--put a pint of lard in a pan, let it boil, make the fritters small, and fry them of a fine amber colour.
BREAD FRITTERS.
Cut your bread of a convenient size, pour on it some white wine, and let it stand a few minutes--drain it on a sieve, beat four eggs very light, add four spoonsful of wine, beat all well together--have your lard boiling, dip the bread in the egg, and fry it a light brown; sprinkle sugar on each, and glaze them.
SPANISH FRITTERS.
Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than m.u.f.fin dough; mix it early in the morning; when well risen, work in two spoonsful of melted b.u.t.ter, make it in b.a.l.l.s the size of a walnut, and fry them a light brown in boiling lard--eat them with wine and sugar, or mola.s.ses.
TO MAKE MUSH.
Put a lump of b.u.t.ter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth--stir it constantly till done enough.