Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-03-13

To taste. s,sld the milk, and pour over
the meal gradually, put Into farms
boiler and cook half an hour. stirring
often. butter deep pudding pan, turn
In the batter, add the other ingredients
Rake In slow oven three bours.
Arrlr puNrLi>G, SLICED.
Two cupful. 10 -four, two teaspoon.
fnls % baking po~,i.r. one large spoon
ful of butter. Mix With milk. stir With
q spoon and roll out. lnyert . tescar
In the pudding dl.h. all ~iih sllc~i
apples. Cover the dlsh With = crust,
making hole for the escape Of steam
Rake or steam. Serve Nth sweet sauce.
ArrLr CHARLOTTE.
spread slice. 90 stale bread With hut.
ter, and lay In q butterrd pudding dlsh.
Tut layer % pared aud sliced apples
on the brad, sdd another layer ~ bread
and apples, sprinkilng sugar and CHINA
mon over each layer. Add bits of butter
90 top, cover and bake till the spplc.
are done. Serve With sweet saucr.
ArriE SWISS PUDDING.
Cover the bottom of the pudding dl.h
Nth bread crumbs, then pared sud .l'c-
e,i apples, until the dish IL full, On. last
layer bslpg bread crumbs. Make cue
,srd Of egg, milk. and sugar. sceordius
to the slye Of the dish. Pour over aud
bake, using four eggs aud half . cupful
% sugar Ia one quart of milk.
nLuSBrRR, PUDDING.
one quart % berries. two cupfuls 81
milk, one egg, op~h half cupful II butter,
one tes.pconful of baking po~der. aour
To make . batter To pour. Four one
half of Il In Q buttercd paddin. dish,
add the berries. sprinkle Nth sugar
and small piece. 10 butter. Add the re-
naming batter. Bake, and serve With
swectened cream.
REgHi RAILS.
Roll out biscuit dough, cut In squares,
put q spoonful of berries on, bring
corners together. place on battered
tin. Melt one tablespoonful ~ butter,
one hesplng spoonful 81 sugar, one-hslf
cupful 81 hot water. Dip over the
squares. sprinkle with sugar aud bake.
nrRKi rrppi>G. STAINED,
one pint % -four. one ica.pconful Of
baking powder, q pinch % salt. Nike
Into q .oft batter With milk. Put Into
well-butter~i cups . spoonful 81 batter,
then one 81 berries, then another of bat.
ter. steam.
BEKnI CHARLOTTE.
FilI q battered mold, or bowl, with
stale bread crumbs. Stew Que quart ~
berries, strain through cheese cloth,
.wectsn, heat up sgsin, and pour hot
over the bread crumbs. Press down,
cover, and set In q cool place, or on ice.
when ready Ia serve, turn cut on . hAi
dl.h aud eat With cream.
BANANA cRrAN PUDDING.
one pint ~ milk, one tablespoonful 81
cornstsrch, two tablespoonful. 90 butter,
one cupiui % sugar. the white. 10 thte
eggs. Tut the milk on the hre In
double boiler. when scaidlng hot add
cornstsrch ~st With cold milk. Cook
ffieen minutes, add sugar, butter and
egg; cook nse minutes longer. Turn
intoa serving dish. When ready o.
serve, cover the top With slIccd bansnss,
.prlnkle over half n cupful ~ sugar.
With pinch ~ sali mixed In. Serve
With cream.
BLACK ruppi>o.
one cupfui % mola..es. Que egg. one
aud one-half cupfuls of milk, one and
ope-half cupfuls % stoned rsl.ins, tbr,e
cupfuls ~ hour, butter as large nc an
egg, one teaspoonful each % Glove, elm
namon, and salt. steam four hours.
CusrARb, rLAiS.
One pint II milk. three egg.. op.-half
nm NsaIA l Al al
with nutmeg and bake.
The same material can be cooked In
the double boiler and will make q good
foundation for other desserts, or can be
served as II IL when cold. The whites
saved out and beaten light With sugar
aud piled on top add to the looks of the
custsrd. The cussrd when cold aud
favored can be poured over cake, ber-
rie., or fruit.
COTTAGE PUDDING.
one cupful Of milk. one egg, one
tablespoonful % baking powder. two
tsblespoonfuis of melted butter, one
half cupful Of sugar. one pint Of Hour.
Min. and bake one-hslf hour. Serve
with liquid sauce.
CRANBERRY PUDDING.
One cupful % sugar. two cupfuls Of
-four, two tesspoonfuis Of baking pow
der, butter the sise Of an egg. Break
one egg into cup, beat, all With milk.
stir all together. and add one pint Of
cranberries. BAKE.
cocoASUT PUDDING.
Que and one-hzlf plnts Of milk, one.
half cupful Of milk cracker crumbs, one
half cupful 81 sugar, two egg, one-hslf
cupful Of cocosnut, butter the sife OF an
egg. Nix, aud bake about one hour.
CHOCOLATE PUDDING.
One pint OF milk, one pint Of bread
crumbs, one-hAlf cupful OF sugar, the
yolks Of three eggs, i've tAblespoonfuls
Of grated chocolate. Scsld the milk.
add the brad crumbs and chocolate.
Take from the fire, add the sugar aud
beaten eggs. Put In q pudding dIsh aud
bake fift~en minutes. Beat the whites
With q Tablespoonful OF sugar, spread
over the pudding, and brown. Serve
cold.
CRACKER rrDpiNG.
One quart of scalded milk, i've table
spoonfuls Of rolled cracker, four eggs,
one cupful of sugar, buiter the slxe Of
an egg. Flavor aud bake.
COMBINATION PUDDING.
Butter well q pudding dish holding
three quarts, place In the bottom two
lnches of fine crumbs Of stale cake,
cookies, gingerbread or brad, OF all CON-
blned. Add four well-beaten eggs, one
cupful of stoned raislns, q little batter,
one-hAlf cupfnl Of sugar, splce to taste.
aud teaspoouful OF salt. I'LL mp the
dlsh With milk, cover, and bake In q
slow oven several hoars, stirring at least
four times while baking. Serve either
hot OF cold With cream.
GRAHAM PUDDING.
Two aud one-half cupfuls Of graham
nour. one cupful each Of milk, molasses,
currants or seeded raislns, too ANAL tea
spoonfuls Of s0ds, and little sslt.
ME- and steam three hours. Serve With
liquid sauce.