Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-07-05
CHOCOLATE SAUCE.


following
CHOCOLATE SAUCE.
Heat nearly pint OF milk. Into this
stir a tablespoonful Of corn starch mix
ed with one-fourth of u cupful Of milk.
Melt two txblespoonfuls OF shaved choco.
late with one tablespoonful Of sugar and
three tablespoonfuls Of hot water. Add
a little OF the hot mixture and stir all
together. Add the slightly beaten yolks
OF two eggs aud lastly the well beaten
whites with three-fourths OF cupfui OF
grxnulated sugar, . pinch Of salt, and
about three fourths OF teaspOonful OF
vanilla extract. DO not forget to add
little Of the hot mixture to the sugar and
beaten whites before they are stirred In,
that the sauce may be smooth and free
from curdled egg. Serve cold.
SALVATION ARMY PUDDING.
Beat one egg, add one-half cupful OF
sugar, three teaspoonfuls OF melted
butter, one slightly scsnt cupful Of
water warmed sufficiently to take of the
chill, two cupfuls OF -four and two tea
.poonfuls Of baking powder sifted to-
gether, lastly one-hslf cupful OF seedless
rsisins. Steam forty minutes In pud-
ding mold having a tube In the centre.
Serve with sweetened cream.
AUNT rHEBE's INDIAN PUDDING.
Scsld four qusrts Of milk. Mix three
cupfuls Of Indian meal, two cupfuls Of
-four, one teaspoouful each Of ginger and
cinnamon, and little salt. Stir la part
Of the milk slowly, so as not to make
Jumps, then add the rest Of the milk, one
cupful OF molasses and two beaten eggs.
III thicker than thick cream add cold
milk, possibly q quart. More milk Is
needed with the western meal than with
New England meal where this pudding
Stir after II commences
baking from time to time until IL will
not lump. Bake three or four hours, or
longer, In q moderate oven. Longer
baking makes II Of richer color. Serve
with sweetened cream.
BAKED INDIAN PUDDING.
Butter a skillet, and put into II q
quart Of rich, sweet milk. When IL boils
stir In three fourths Of cupful Of meal |;
let II boil till well done, then set of the
stove. Beat well together three eggs, n
pinch Of salt. n teaspoonful Of ginger,
oae-half cupiul each OF sugar and mo-
lssses. Mix thoroughly with the cooked
meal, adding milk TO make II OF the con-
sistency OF cream. Bake slowly two or
three hours. Serve with sweetened
cream.
WHITE sUET PUDDING.
Sift together three rounded cupfuls Of
-four, two teaspoonfuls OF baking pow
der. and little salt. Rub In one cupful
OF suet chopped fine and one Of white
sugar. Wet with teacupful Of sweet
milk. Stir in one cupful OF rsisins,
seeded and cut. Steam two aud one-half
hours-three, II there Ia no tube In the
pudding dish. Serve with the following
JELLY SAUCE
Three cupfuls Of boiling water, two
cupfuls OF sugar, two tsblespOonfuls Of
corn starch, two hesping tablespoonfuls
OF currant or grape jelly, and two table
spoonfuls Of butter.
DARK sUET PUDDING.
Three cupfuls OF -four, little salt,
tesspoonful OF cinnamon, n
little nutmeg, one cupful OF suet, one
cupful of cut raisins, one-hslf cupful OF
one-hslf cupful Of sugar, one
cupful OF sour milk, one beaten egg, and
one teaspoonful Of soda dissolved in the
milk. Mix the wet ingredients and stir
into the dry. Steam three hours, not
letting the steam cease. Serve with the
follow ing sauce which Is also good for
other puddings.
SAUCE FOR sUET PUDDING.
Thoroughly cream one-half cupful Of
butter and one cupful OF powdered
sugar. Thicker one and one-half tea
cupfuls Of boiling water with two and
teaspoonfuls Of cornstarch or
-four wet in q very little cold water.
Pour this slowly, but stirring rapidly,
over the creamed butter aud sugar.
Flavor with q little vanilla and nutmeg.
Ii should be foamy and delicious. IL the
butter Is very salt il will need washing.
CHERRY PUDDING.
Two beaten eggs, one cupful OF sour
milk, from one-half to one cupful OF
sugar, according to whether fresh or
canned sweetened cherries are used, salt,
two tablespoonfuls Of melted butter, one
even teaspoonful Of sods, two and one
half cupfuls Of -four, two cupfuls OF
cherries well drained. or canned, the
juice Ia nice with cornstarch blanc
Steam two hours, or little
longer II In deep dish. Serve with the
SAUCE FOR CHERRY PUDDING.
One coffee cupful of boiling water, one
cupful OF white sugar, two teaspoonfuls
of corn starch Wet with little water.
When cooked add rounded tablespoon
full Of butter and very little lemon ex-
tract.
CHOCOLATE PUDDING.
Heat one quart Of milk, add five
tablespoonful of sugar and
pinch OF salt. Thicker with two heap
ing tables poonfuls of cornstarch wet In
little milk. Melt two tablespoonfuls of
chocolate, add a little Of the hot mixture
until smooth. Stir oil together. When
cooked pour into the dish In which 1t is
10 be brought to the table. Serve with
a little good cream and sugar favored
with vanilla. This pudding will be
creamy, as II is not intended to be thick
nough to mold.
A SIMPLE FRUIT PUDDING.
Pour hot water over two cupfuls of
stale bread. When s0ftened add cup
ful Of freeh or canned fruit, two table
spoonfuls of melted butter and the beat
en- yolks Of two eggs, little spice, and
sugar as needed. (No definite rule can
be given, ~ the acidity Of the fruit
varies 30 much). Bake. Remove from
The oven, spread on the whites Of the
eggs beaten with two tablespo0nfuls Of
sugar. Serve with good liquid sauce
to the fruit used.
MOTHERS CRACKER PUDDING.
Two cupfuls Of crackers broken In
quite small pieces, two quarts OF milk,
Two beaten eggs, one cupful OF raisins,
Of cupful of sugar, one
even teaspoonful Of cinnamon and one
half teaspoonful Of salt. Butter the
pudding dish, pour In the mixture, Get
10 dish Of hot water and bake until not
milky, stirring two or three times first.
Serve with hard sauce.
HARD SAUCE.
Cream one-third Of cupful OF butter,
me cupful Of powdered sugar, little
emon and vanilla extract, and lastly the
,eaten white Of an egg.-0ood House.