DUMPLINGS AND PUDDINGS. 393
strongly flavored. Sprinkle in a small pinch of salt and three-quar- ters of an ounce of the finest isinglass or gelatine. When dissolved, strain through muslin into a clean saucepan with five ounces of pow- dered sugar and half a pint of rich cream. Give the whole one boil, stir it briskly and add by degrees the well-beaten yolks of five eggs. Next thicken the mixture as a custard over a slow fire, taking care not to keep it over the fire a moment longer than necessary ; pour it into a basin and flavor with orange-flower water or vanilla. Stir until nearly cold, then add two ounces of citron cut in thin strips and two ounces of candied cherries. Pour into a buttered mold. For sauce use any kind
of fruit syrup.
CUBAN PUDDING.
CRUMBLE a pound of sponge cakes, an equal quantity, or less if pre- ferred, of cocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point. Cover the basin and when the cream is soaked up stir in it eight well-beaten eggs. Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully and tie it down with a cloth. Steam or boil slowly for an hour and a half ; serve with the syrup from the ginger, which should be warmed and poured over the pudding.
CRACKER PUDDING,
OF RASPBERRIES, may be made of one large teacupful of cracker crumbs, one quart of milk, one spoonful of flour, a pinch of salt, the yolks of three eggs, one whole egg and half a cupful of sugar. Flavor with vanilla, adding a little pinch of salt. Bake in a moderate oven. When done, spread over the top, while hot, a pint of well-sugared rasp- berries. Then beat the whites of the three eggs very stiff, with two tablespoonfuls of sugar, a little lemon extract, or whatever one prefers. Spread this over the berries and bake a light brown. Serve with fruit sauce made of raspberries.
BAKED CORN MEAL PUDDING, WITHOUT EGGS.
TAKE a large cupful of yellow meal and a teacupful of cooking mo- lasses and beat them well together ; then add to them a quart of boiling milk, some salt and a large tables poonful of powdered ginger, add a cupful of finely-chopped suet or a piece of butter the size of an egg.
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