|
|
Cottage Pudding, No. 4, Steamed. —Sugar and sweet milk, each 1 cup; melted butter, 3 table-spoonfuls; 1 egg; flour, 1 pt.; soda, 1 tea-spoonful; cream tartar, 2 tea-spoonfuls. Steam in suitable dish X% hours. Serve with any sauce desired.
Custard Pudding. —Sweet milk, 1 pt.; peel of 1 fresh lemon; lump sagas, % lb.; eggs, 4. Directions—Shred (cut in long thin strips) the lemon peel very fine, and put it into the milk, bringing to a boil; then take out the peel and add the sugar and pour the scalding milk upon the eggs, which have . been well beaten. Put into a basin or tart dish, and set in a sauce pan with boiling water to reach only half way up. Do not boil the water, but keep it at bubbling heat for 20 minutes, or until the custard sets.
|
|
|
|
|
|
