The Port Gibson reveille. (Port Gibson, Miss.) 185?-1857, 1854-06-21
About Food and Pudding.

Boiled PuDDiNGs. Prs, &c-Makc the
pudding Dag OF thick shecting. so that the wa
ter will not soak through. DIP the bag in
boiling water. and four the inside thoroughly.
then pour in the pudding mixed, and tic il up
tightly, leaving room enough to swell, and
drop it into pot Of boiling water. Do not
let it stop boiling for ono min1te, or the pud.
ding will be injured turn the bag OCCASION
ally. and Gil up the kettle. when required,
with boiling water, as cold water would spoil
it.
Boiled pudlings generally want long cook
ing-if Of Indian meal four or five hours is
none too long. When done. dip the bag sud :
denly in cold water and the pudding will
usually turn out whole BE as particular to
beat the yolk and white Of eggs separately for
buildings. as for cake and use none but fresh
eggs. lie raisins are TO be added. cut them
aud -four them well. to prevent their sinking
to the bottom; if cream is used, put it in the
last thing. as much beating decomposcs it -
and never put oggs in hot milk, or it will poaeh
them.
BonED INDIAN PUDDING.-Boil three pints
Of good milk. and ihicken with sifted meal
till as stiff as ordinary mush, add salt and
half pint Of molasscs, and set aside till cool
then add three we'll beaten eggs, half grated
nutmeg. or a spoonful Of ginger and raisins if
you wish Fill the bag two-thirds full, so as
to leave room to swell. and boil it steadily
the longer the better. Eat it with boiled
sauce. made as directed for baked pud dings.
QUAKING PUDDiNG.-Make rich custard,
as before directed, and thicken with old bread
rubbed or chopped fine, aud two or three
spOOnfulls Of flour; and then boil it according
TO the above directions, for about an hour
Eat with genuine cream we'll sweetencd
BOILED FRurT PUDaING.- Take light dough
and work in little butter; roll it till not a
quarter Of an inch thick and cover il thickly
with Strawberries, blackbcrries, sliced peach
or stcwed apple, or almost any kind Of pre-
serves; put on sugar, roll it up tight, double
il once or twice, and fastcn up the ends put
it in the pudding-bag. and tic it, leaving room
to swell. Eat it hot, with cream over it.
APPLE DUMPLNGs-With a narrow knife
or apple-corcr, take out the core Of pared tart
mellow apples, and iili the place Of the core
with sugar roll out some plain light pic
crust about two-thirds of an inch thich, and
cut it into pieces of sufficient size to roll the
apple in. Enclose an apple in each piece.
tying each in thick piece Of cloth well lour.
ed boil one hour without intcrmission. A
better way is TO cover over each cloth with
soft boiled rice, enclose the apple in this, aud
then tic the cloth around snugy, and boil till
the apple is tender.
Corn STARCH makes an excellent pudding
Boil the milk in pan over kettle Of boiling
water For each quart Of milk take six table
spoohfuls Of starch rubbed smooth in little
milk, aud three well beaten eggs Pour them
into the boiling milk, adding little salt, and
stir constantly for three minutes and then
turn it out for the table or mould il in tea cups,
10 be eaten when cold. Sweetcncl cream
with nutmeg is the best sauce.
MINUTE PUDDING is similar to starch pud-
ding using dry -four in place Of starch paste,
or the eggs may be omitted entirely. This |
must be eaten the moment it il done A rice
pudding prepared as directed for the oven, is |
also excellent boiled over boiling water.
A WORD ABOUT MUsu.-This is dish very
generally used. but seldom boiled enough
II should boil at least an hour; and to pre-
vent Jumps, mix the Indian meal smoothly in |
4 little water before it is used for thickcning
A small handful Of flour improves it.
PIEs.-As pies arc generally made, they
are an unwholsomc article Of food. The crust
should never be made greasy, and buttcrmilk
and salcratus. or rrising powder should be used
10 make it light We are very much in "a
vor Of yeast powder or rising powder, that
are now so commonly sold. Three teaspoon
fUls we'll mixed into each quart Of -four will
generally make the pic-crust pudding-crust,
biscuit or bread perfectly light and palatable.
These powders arc cheap, and full directions
or their use always accompany them.
Tho following additional rcceipo for corn
bread, has been sent us by Tirzah NJ Stan
ey, Of Portage county:
Scald one quart Of meal. when cool add a
title yeast, half cupof sugar, one teaspoon
ul Of salcratus, little salt and mould in
lour sufficient to bold il together when light.
)ake.-Ohio CuttiUat0r.
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