Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1873-06-28
- - So.
PRACTICAL HINTS.
Edited by Mrs. d. G. CONANT.


Poor Mans Puddiag.-Two quarts
milk, one cup uncooked rice, half cup
sugar, piece of butter size of walnut.
two teaspoons salt. Spice to taste. Bake
three hours, and stir several times dur
ing the first hours. ,---~
Apple Sage Pudding.-One cup sago,
in water enough to swell it, i. e., about
six cups. Put it On the stove and swell
it. In the meantime stew ten or twelve
apples. mix with the, swelied sago, and
bake -tiIree-quarters of an hour Eat
with cream and sugar, or wine eauce.
Weadtng Cake Padding.-Two-thirds
of cup of butter, one cup of molasses,
two cups of milk, two teaspoons Of sal
eratus, four eggs, two pounds Of raisihs,
stoned and chopped, one, pound of cur
rants, one-fourth of a pound of citron.
Flour to make a batter as thick as pound
cake; salt and all sorts of spices. Boil
or steam gve hours. To be eaten with
wine sauce. 60
Salem Pudding.-One cup suet, chop
ped fine; one cup molasses, one cup
milk, one teaspoon soda, three and
half cups flour, two teaspoons cream tar
tar, one cup raisins, two teaspoon cloves,
little salt. Steam three hours. Wine
sauce.
Carries Apple Padding.-Half pint
milk, one egg, and flour to make a pret-
| ty stiff batter; little salt. Fill your
pudding-dish with sliced apples, pour
your batter over them, and steam three
hours. Sauce. -
Green Corn Padding.-Take half a
dozen ears Of green sweet corn, (good
size), and with a sharp-pointed knife
split each row of kernels, and scrape
from the ear. Mix with this pulp two
eggs, well beaten, two tablespoons SUI
gar, one of butter, one saltspoon of salt,
one-half pint sweet cream, (milk may be
substituted, with an extra spoonful of
| butter,) and one dozen crackers, grated
or pounded very fine. Mix well to-
gether, and bake three hours, if in a
pudding-dish-or two, in custard cups.
use the corn raw.
| Baked Plumb -Pudding.-Two quarts
milk, ten soft crackers, eight eggs, one
pound stoned raisins. spice to taste.
Bake from three to four hours. Sauce.
Sunderland Pudding, No. lone
quart milk, four eggs, six tablespoons
flour, little salt. Bake in cups twenty
| minutes Sauce --t t7-.z
| Sunderland Pudding, No. 2.-One
pint milk, one pint flour, three eggs,
salt.
| Quaking Plumb Pudding.-Take slices
of light bread, spread thin with but
ter, and lay in pudding dish layers
of this bread, and raisins, till within an
inch of the top. Add five eggs, we'll
beaten, and quart of milk, and pour
over the pudding; salt and spice to
taste. Bake it twenty or twenty-five
minutes, and eat with liquid sauce. Be
fore using the raisins, boil them in a lit.
tie water, and put it all in.
Mrs. Weston's Baked Indian PUDDING
Take six table-spoonfuls of meal, an6
| sui HoidoSCS VI syrup cuOuSu III III u
have the meal all wet, and no more
that will sweeten enough; then take ont
quart of milk, and boil it; pour it boil
ing hot on the meal; stir the meal while
!, pouring the milk on to it, so as not tt
make it lumpY. Stir in three tebla
spoonsfuls of wheat Hour, wet with
. little cold milk; salt-and spice to tn,
taste, and bake two hours; and it will b.
t equal to any meal pudding with egg
and suet that can he made.
, Fig Pudding.- pound of figs, one
g half pound of flour, two eggs, one-hal
pound of suet, little sugar, and a littl
4 wine, salt, and various spices. TO b
1 boiled in tin shape for four hours.
Mrs. Hamiin's Pudding.-One pin
sweet milk, tea-spoonful soda one-hal
q cup molasses, two cups Indian meal, on
5 cup flour. Steam two hours.
:. Bird's-Nest Puddtng.-Put into thre
pints of boiling milk six crackers
pounded fine, and one cup of raisins
- when cool, add four eggs, well beaten,
:, little sugar, and four good-sized apples
: pared and cored. To be baken and e:
n ten with warm sauce.
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