853 DB. CHASE'S RECIPES. 



Potato Pudding, No. 2, with Meat or Pish, Baked. —Steam 



and mash mealy potatoes, and season with butter, cream, salt and pepper, or 

 for eating, butter; butter the dish and place a layer of the potatoes on the bot- 

 tom; then, having finely chopped meat, or finely picked fish, put a layer of the 

 one used, and so on alternating, finishing with a layer of bread or cracker 

 crumbs, with a few bits of butter and a little water, or milk to moisten, at last; 

 cover, till nearly done, with a paper, and bake about 1 hour. If fish is used 

 etir into it a beaten egg. " Very nice " does not express the full parts. 



Sweet Potato Pudding. — A writer in the Blade Household gives us 

 the following ingredients: Buy sweet potatoes, 2 lbs. (they are sold by the 

 pound now almost wholly); brown sugar, % 'b.; butter, }4 ^^-'^ cream, 1 gili 

 ili Pt-); 1 grated nutmeg; a small piece of lemon peel; eggs, 4; flour, 1 table- 

 spoonful. Directions — Boil the potatoes well and mash thoroughly, passing 

 it through a colander; and while it is yet warm mix in sugar and butter; beat 

 the eggs and mix in when cool, with the flour, grated lemon peel, nutmeg, etc., 

 very thoroughly; butter the pan and bake 25 minutes in a moderately hot oven. 

 May be eaten with wine sauce. I would say yes, or any other sauce, and still 

 be good, very good. 



Indian Pudding, No. 1, Baked. — This pudding was made at the 

 Cataract House, Niagara Falls, by Mrs. Polk, for thirty-six successive seasons: 

 One quart of milk put on to boil; 1 cup of meal, stirred up with about a cup 

 of cold milk; a piece of butter, about the size of an egg, stirred into the hot 

 milk, and let boil ; beat 6 eggs, or less, with 1 cup of powdered sugar, and add 

 a tea-spoonful of ginger and nutmeg; then stir the whole together, and have it 

 thick enough to pour into the dish, buttered. Bake in a quick oven. 



Sauce for Same. — One cup powdered sugar; 3^ cup butter, beaten to a 

 cream. Flavor with nutmeg and a little wine or brandy, to taste. 



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 

 everyone " 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. 



Indian Pudding, No. 2, Without Eggs, Baked.— Indian meal, 1 

 cuo; butter, or lard, 2 table-spoonfuls; molasses, 1 cup; salt, }4 tea spoonful: 

 cinnamon, or ginger, as preferred, 1 tea-spoonful; mix all these nicely, and 

 pour in boiling milk, 1 qt, mixing thoroughly, and put into a buttered 

 dish ; and when ready to set in the oven stir in cold water, 1 cup; bake ^ to 3 

 2KHir. 



