414 DUMPLINGS AND PUDDINGS.
BAKED BERRY ROLLS.
ROLL rich biscuit dough thin, cut it into little squares four inches wide and seven inches long. Spread over with berries. Roll up the crust, and put the rolls in a dripping-pan just a little apart ; put a piece of butter on each roll, spices if you like. Strew over a large handful of sugar, a little hot water. Set in the oven and bake like dumplings. Served with sweet sauce.
GREEN CORN PUDDING.
TAKE two dozen full ears of sweet green corn, score the kernels and cut them from the cob. Scrape off what remains on the cob with a knife. Add a pint and a half or one quart of milk, according to the youngness and juiciness of the corn. Add four eggs well beaten, a half teacupful of flour, a half teacupful butter, a tablespoonful of sugar, and salt to taste. Bake in a well-greased earthen dish, in hot oven two hours. Place it on the table browned and smoking hot, eat it with plenty of fresh butter. This can be used as a dessert by serv- ing a sweet sauce with it. If eaten plainly with butter, it answers as a
side vegetable.
GENEVA WAFERS.
Two EGGS, three ounces of butter, three ounces of flour, three ounces of pounded sugar. Well whisk the eggs, put them into a basin and stir to them the butter, which should be beaten to a cream ; add the flour and sifted sugar gradually, and then mix all well to- gether. Butter a baking sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven ; watch the pieces of paste, and, when half done, roll them up like wafers and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serv- ing, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamen- tal dish for the supper-table, and is very nice and very easily made.
MINUTE PUDDING. No. 1.
SET saucepan or deep frying pan on the stove, the bottom and sides well buttered, put into it a quart of sweet milk, a pinch of salt and a piece of butter as large as half an egg ; when it boils have ready a dish of sifted flour, stir it into the boiling milk, sifting it through
�� �
