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Batter Pudding No. 1, Boiled or Steamed, with Sweet Milk. —Flour, 1 cup; sweet milk, 1 qt: eggs, 6; salt, 1 tea-spoonful. 'Directions— Rub the flour smooth with a little of the milk, adding the balance, salt and well-beaten eggs. Turn this into the pudding-cloth and tie tight, leaving room ¦ for it to swell one-third. Boil 2 hours; serve with liquid sauce. Great care must be taken in boiling puddings to have the water boiling when you put the pudding in and to keep it boiling all the time. Steaming is the safer way
Always keep a kettle of boiling water to fill up as it boils away from the pudding. For a pudding-cloth get % of a yard of white drilling. Keep an old saucer in the bottom of the kettle to save the pudding from burning. —Christian, Union.
Remarks. —Steaming is not only the safer way, but it is, of late, much the more common way, and no doubt, much the most healthful way, Any of the sweet sauces, heretofore given, will be nice for this or any of the following batter puddings, unless otherwise directed.
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