298 



NEW ENGLAND FARINIER. 



June 



then add flour till you can mould it with your 

 hands. If you wish for a very rich paste, mix 

 with the rolled potatoes a cupful of chopped beef- 

 suet, but it is good enough without. This is ex- 

 cellent lor apple, peach or pear puddings. 



Paste puddings should be kept hot till they are 

 eaten, be sliced with a warm knife, and served 

 with hot sauce. 



Batter puddings of flour, ground rice, or bread 

 crumb?, or crackers — with raisins, berries, or cut 

 peaches, apples or pears, should be made of cold 

 milk, eggs— three to a quart of milk— beaten very 

 light — tne batter just thick enough to pour easily 

 into the bag for boiling, or a well buttered dish for 

 baking or steaming. One made of a quart of 

 milk, ^c, will require two hours' boiling or steam- 

 ing, one hour's baking. 



All broken slices of bread and crumbs from its 

 cutting should be carefully saved, slowly dried in 

 a cool oven and kept for making batter puddings, 

 6tutfing for poultry, fritters and omelets. When 

 used they may be soaked in cold milk or water 

 over night, and in the morning mashed very fine 

 with a wooden spoon. If suddenly needed this 

 dry material can be pounded and immediately 

 used as tnickening for the batter. A pudding of 

 cracker or bread crumbs can be made and baked 

 in half an hour. Dry gingerbread and cake may 

 thus be used for fritters and puddings. But care 

 should be taken to pulverize it quite fine, or the 

 cook may have the mortilication which not long 

 .since fell to the lot of a j'oung woman, who, while 

 attending a boarding school conducted on the man- 

 ual labor plan, havingassisted in preparing dinner, 

 was told by a guest that he preferred raisins to 

 doughnuts as plums for his puddings. 



A cake pudding, made of equal measures of 

 flour, milk, sugar and beaten eggs ; with half the 

 measure of butter or salted lard ; soda and cream- 

 tartar in the proportion for biscuit; baked or 

 steamed an hour, and eaten with sweet sauce 

 flavored with lemon juice or wine, is very nice. 

 A p'ainer ptidding of the same sort is made with- 

 out eggs ; with molasses and water instead of su- 

 gar and milk; spiced with cloves, cinnamon and 

 nutmeg, the other ingredients being the same; 

 and served with cold sauce. It is a very desirable 

 dish. 



A Ft:ilo loaf of bread tied tightly in a pudding- 

 cloih and boiled an hour, may be turned out for a 

 pudding; to be eaten with hot fruit sauce. Alter- 

 nate layers of freshly crumbed bread and sliced 

 cpple, wi'h sugar and spice between, arranged in 

 a deep di^h, with crumbs for the top layer, a tin 

 pan inverted over it, and steamed thus in the 

 oven, is also a nice pudding. Or a deep earthen 

 pan may be lined wih buttered slices of bread, 

 and the apple in layers with similar slices, sugar 

 between them, the juice of a lemon squeezed over; 

 and then a crust of bread for the cover. Two 

 hours will cook these puddings. They need no 

 tiaucc. 



Custard puddings are made precisely as cup- 



custards or custard pies without crust; except that 

 half the number of eggs may be omitted, and in 

 their place the same number of tablcspoonfuls of 

 corn-starch, potato- starch, maizena, farina, ground 

 rice, or sago substituted. "Whole rice, after it is 

 steamed, with the addition of a cup of milk and a 

 teaspoonful of sugar for each cup of cooked rice, 

 slightly spiced, and then steamed or baked for 

 half an hour, is an excellent dish. A plain sago 

 pudding— the sago washed and mixed with water 

 (a cuptul to a pint of water), sliced apples, or rais- 

 ins, or prunes added, and baked three-quarters of 

 an hour in a moderate oven, is very good with a 

 hot sweet sauce flavored with lemon, or currant 

 wine ; or, the sago may be used as the cooked rice, 

 just mentioned. To both of these, eggs are a great 

 improvement, — they should be lightly beaten and 

 added when the dish is all ready to be baked. 

 Tapioca, soaked in warm water an hour, — one cup- 

 ful before soaking being a good proportion for a 

 quart of milk, a scant cup of sugar, and the yolks 

 of four eggs well beaten, -^flavored with lemon or 

 vanilla, and baked three-quarters of an hour, is 

 a very nice pudding. Beat the whites of the eggs 

 with a tablespoontul of sugar till they are a stifl' 

 froth, and lay it on the top of the pudding to brown 

 in the oven fifteen minutes before taking it up. 



Blancmange is also an excsllent and simple dish. 

 Those who have plenty of milk should consider 

 this a regular article of diet, it is so easily pre- 

 pared and so nutritious. Let evening milk be 

 closely skimmed the next morning, and reserve 

 the cream to eat upon the blancmange. For two 

 quarts of skimmed milk put a cupful of dry Ice- 

 land moss to soak in warm water, after it has 

 been carefully washed and all impurities picked 

 out. (Those who live near the seashore can get 

 plenty of this moss after a storm. No matter how 

 dry or how brown it may be, it will bleach by 

 washing and spreading it on clean cloths in the 

 sunshine for a day or two. It is sold by druggists.) 

 Soak it two hours, then put it into the milk, and 

 with it three or four peach leaves or a stick of cin- 

 namon. Set this in a tin kettle, or pail, m the din- 

 ner boiler that is half full of boiling water, and 

 keep it boiling from half to three-quarters of an 

 hour. You can tell if it is done by taking a little 

 into a cup and placing this in cold water. If it 

 cools to the consistency of custard, take it from 

 the kettle, and pass it through a hair-seive or a fine- 

 ly perforated ^ trainer into crockery moulds e.r bowls 

 that are wet with cold water. If it is not stiff 

 enough to take form, boil it a little longer. Let it 

 get cold gradually. Eat it with cream and sugar 

 and very ripe berries, or other fruit— peaches and 

 melons arc best. Corn starch or gelatine may be 

 substituted for the moss, but they are not so good. 



Flummery of corn-starch, ground rice, or tapio- 

 ca is quickly make: Mix four tablcspoonfuls of 

 either of tijese (of the rice, six) with half a pint 

 of cold milk; pour on this a pint and a half of 

 boiling hot milk ; stir it well, adding a little salt. 

 Set it on the back part of the stove ; let the mix- 



