Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-03-11
THE FRUGAL HOUSEWIFE
SOME oLp-rAsH1oNED RECIPES.
BAKED INDIAN PUDDING.

SOME oLD-FAsHIoNED RECIPES.
BAKED INDIAN PUDDING.
Indian pudding is good baked. Scald
quart of milk (skimmed milk will do),
and stir in seven tablespoonfuls Of sifted
Indian meal, teaspoonful OF salt, tea.
cupful of molasses, and great spoonful
of ginger or sifted cinnamon. Bake
three or four hours. If you want whey,
you must be sure and pour in little
cold milk after it is all mixed.
BOILED INDIAN PUDDING.
Indian pudding should be boiled four
or five hours. Sifted Indian meal and
warm milk should be stirred together
pretty stiff. A little salt, and two OF
three great spoonfuls of molasses, added
spoonful of ginger, if you like that
spice. Boil it in tight covered pan, OF
very thick cloth; if the water gets in,
it will ruin it. Leave plenty of room for
Indian swells very much. The milk
with which you mix it should be merely
warm; if it be scalding, the pudding
will break to pieces. Some people chop
sweet suet fine, and warm in the milk;
some others warm thin slices of sweet
apple to be stirred into the pudding
Water will answer instead OF milk.
FLOUR OR BATTER PUDDING.
Common flour pudding, or batter pud'
ding, is easily made. Those who live in
the country can beat up five or six eggs
with quart of milk and little salt
with -four enough to make it just thick
enough to pour without difficulty. Those
who live in the city and are obliged to
buy eggs, can do with three eggs to 8
quart, and more flour in proportion
Boil about three-quarters of an hour.
BREAD PUDDING.
A nice pudding may be made of bits
of bread. They should be crumbled
and soaked in milk over night. In the
morning beat up three eggs with it, ado
a little salt, tie up in bag, or in par
that will exclude every drop of water
and boil it little more than an hour. NJ
buildings should be put into the pot, til
the water boils. Bread prepared in the
same way makes good plum buildings
Milk enough to make it quite soft; fou1
IeSSS, d hltlc CIuudnuoh5 ICaoPoohhu
of rose water; teacupful of molasses
or sugar to your taste, if you prefer it;
few dry, clean raisins sprinkled in, ant
stirred up thoroughly, is all that is nee
essary. 1t should bake or boil two hours
CUsTARD PUDDINGs.
| Custard buildings sufficiently good TO
common use can be made with five egg
to quart of milk, sweetened with BROW
Isugar, and spiced with cinnamon or nut
meg, and very little salt. 1t is we'll t,
boil your milk and set it away till it get
cold. Boiling milk enriches 30 mucl
that boiled skim milk is about as GOO
as new milk. A little cinnamon or lemol
peel or peach leaves, if you do not dis
like the taste, boiled in the milk, AM
afterwards strained from it, give pleas
ant flavor. Bake fifteen or twenty min
utes.
RICE PUDDINGs.
If you want common rice pndding +
retain its flavor, do not soak it, or put i
to boil when the water is cold. Wash II
tie it in bag, leave plenty of room TO
lit to swell, throw it in when the waite
boils, and let it boil about an hour and
half. The same sauce answers for al
these kinds of buildings. If you hav
rice left cold, break it up in little warn
milk, pour custard over it, and bake
as long as you should custard. 1t make
very good buildings and pies.
BIRDS NEST PUDDING.
If you wish to make what is Gale
"bird's nest pudding, prepare your cu'
tard-take eight or ten pleasant apple!
pare them and dig out the core, but leav
them whole, set them in pudding disl
pour your custard over them, and bak
them about thirty minutes.
| APPLE PUDDING.
A plain, inexpensive apple puddin
may be made by rolling out bit
common pie-crust, and filling it full c
; quartered apples; tied up in bag, an
boiled an hour and half; if the apple
are sweet, it will take two hours, fC
acid things cook easily. Some peopl
like little dumplings, made by rollin
. up one apple, pared and cored, in piec
of crust, and tying them up in spots a
over the bag. These do not need to b
boiled more than an hour; three-qua
tiers is enough if the apples are tender
: Take sweet, or pleasant favored al
Piles, pare them, and bore out the corr
without cutting the apple in two. Fl
up the holes with washed rice, boil thel
in bag, tied very tight, an hour, {
hour and half. Each apple should b
. tied up separately, in different corner
of the pudding bag.
Il CRANBERRY PUDDING.
A pint of cranberries, stirred into
quart of batter, made like batter put
ding, but very little sitter, is very MIC
eaten with sweet sauce.
GINGERBREAD.
A very good way to make molasst
gingerbread is to rub four pounds and
half of flour with half a pound of lar
and half pound of butter; pint G
molasses, a gill of milk, tea cup of gin
ger, a teaspOonful of dissolved pearlas
stirred together. All mixed, baked
} shallow pans twenty or thirty minute
CUP CAKE.
Cup cake is about as good as poun
cake, and is cheaper. One cup of Blu
ter, two cups of sugar, three cups (
flour, and four eggs, we'll beaten t
gether, and baked in pans or cups. Bak
. twenty minutes, and no more.
TEA CANE.
There is kind of tea cake sti
cheaper. Three cups of sugar, thre
eggs, one cup of butter, one cup of mill
teaspoonful of dissolved pearlash, an
four cups of -four, well beat up. If it
so stiff it will not stir easily, add lit
more milk.
ELECTION CAKE.
. Old-fashioned election cake is made (
four pounds of flour; three-quarters of
pound of butter; four eggs; one poun
of sugar; one pound of currants, {
raisins if you choose; half pint of goo
yeast; wet it with milk as soft as it ca
be and be moulded on board. Set
rise over night in winter, three hours
usually enough in warm weather for
to rise. A loaf the size of commo flOr
bread should bake three-quarters of a
hour.
CARAwAY CAKES.
Take one pound of -four, three-qua
tiers of pound of sugar, half pOun
of butter, a glass of rose water, fou
eggs, and half tea cup Of caraway see
The materials we'll ruhbed topethe