|
|
Remarks. —Myself and family spent several days at the above hotel, in 1874, where we were so well pleased with this pudding—as has always been my custom, in my travels, if I found some particularly nice dish upon the table—I made an effort (through the waiter) to obtain the recipe, and, by "oiling the machinery, " at both ends of the route—paying waiter and cook—I succeeded. I have given it word for word as dictated by Mrs. Polk (colored), who was highly gratified because we were so much pleased with her pudding, assuring us she "had made it in the same house for thirty-six seasons, without missing one. " The family having made it many times since, I can, therefore, assure every one " it is genuine, " and very nice indeed. Coarse meal is considered better than fine for baked puddings; and if the milk is rich by stirring in the cream so much the better. They are made without eggs, molasses taking the place of sugar, as No. 2.
|
|
|
|
|
|
