DUMPLINGS AND PUDDINGS. 395
CORN MEAL PUFFS.
INTO one quart of boiling milk stir eight tablespoonfuls of Indian meal, four tablespoonfuls of powdered sugar and a teaspoonful of nut- meg ; let the whole boil five minutes, stirring constantly to prevent its adhering to the saucepan ; then remove it from the fire, and when it has become cool stir into it six eggs, beaten as light as possible ; mix well, and pour the mixture into buttered teacups, nearly filling them ; bake in a moderate oven half an hour ; serve with lemon sauce.
DELICATE INDIAN PUDDING.
ONE quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk in double boiler, sprinkle the meal into it, stirring all the while ; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and one-half teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually over the egg mixture. Bake slowly one hour. Serve with sauce of heated syrup and butter.
Maria Parloa. COTTAGE PUDDING.
ONE heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, one tablespoonful of butter, two teaspoonf uls of cream of tartar rubbed dry in the flour ; flavor with nutmeg ; bake in a moderate oven ; cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce.
FRENCH COCOANUT PUDDING. No. 3.
ONE quart of milk, three tablespoonfuls of cornstarch, the yolks of four eggs, half a cupful of sugar and a little salt ; put part of the milk, salt and sugar on the stove and let it boil ; dissolve the cornstarch in the rest of the milk; stir into the milk and while boiling add the yolks and a cupful of grated cocoanut. Flavor with vanilla.
Frosting. The whites of four eggs beaten to a stiff froth, half a cupful of sugar, flavor with lemon ; spread it on the pudding and put it into the oven to brown, saving a little of the frosting to moisten the top ; then put on grated cocoanut to give it the appearance of snow- flake.
�� �
