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CORN
MEAL PUDDINGS
 BOILED
CORN MEAL PUDDING WITHOUT EGGS |
| DELICATE
INDIAN PUDDING |
| BAKED
CORN MEAL PUDDING WITHOUT EGGS |
| BAKED
CORN MEAL PUDDING WITH EGGS |
| BOILED
CORN MEAL PUDDING |
| FRUIT
PUDDING WITH CORN MEAL |
| GREEN
CORN PUDDING |
| CORNSTARCH
PUDDING |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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BOILED
CORN MEAL PUDDING WITHOUT EGGS
To one quart of boiling milk,
stir in a pint and a half of corn meal, well sifted, a half teaspoon of
salt, a cup of molasses, half a cup of chopped suet and a teaspoon of dissolved
soda; tie it up tight in a cloth, allowing room for it to swell, and boil
four hours. Serve with sweet sauce.
DELICATE
INDIAN PUDDING
One quart milk, two heaping
tablespoons of Indian meal, four of sugar, one of butter, three eggs, one
teaspoon 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 teaspoon 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. (From Maria
Parloa).
BAKED
CORN MEAL PUDDING WITHOUT EGGS
Take a large cup of yellow meal
and a cup of cooking molasses and beat them well together; then add to
them a quart of boiling milk, some salt and a large tablespoon of powdered
ginger, add a cup of finely-chopped suet or a piece of butter the size
of an egg. Butter a brown earthen pan and turn the pudding in, let it stand
until it thickens; then as you put it into the oven, turn over it a pint
of cold milk, but do not stir it, as this makes the jelly. Bake three hours.
Serve warm with hard sauce. (Old New England's family recipe).
BAKED
CORN MEAL PUDDING WITH EGGS
One small cup of corn meal,
one-half cup of wheat flour stirred together with cold milk. Scald one
pint of milk and stir the mixture in it and cook until thick; then thin
with cold milk to the consistency of batter, not very thick; add half a
cup of sugar, half a cup of molasses, two eggs, two tablespoons of butter,
a little salt, a tablespoon of mixed cinnamon and nutmeg, two-thirds of
a teaspoon of soda added just before putting it into the oven. Bake two
hours. After baking it half an hour, stir it up thoroughly, then finish
baking. Serve with wine sauce, or with butter and syrup.
BOILED
CORN MEAL PUDDING
Warm a pint of molasses and
a pint of milk, stir well together; beat four eggs and stir gradually into
molasses and milk; add a cup of beef suet chopped fine, or half a cup of
butter, and corn meal sufficient to make a thick batter; add a teaspoon
of pulverized cinnamon, the same of nutmeg, a teaspoon of soda, one of
salt, and stir all together thoroughly; dip a cloth into boiling water,
shake, flour a little, turn in the mixture, tie up, leaving room for the
pudding to swell, and boil three hours; serve hot with sauce made of drawn
butter, wine and nutmeg.
FRUIT
PUDDING WITH CORN MEAL
Take a pint of hot milk and
stir in sifted corn meal till the batter is stiff; add a half teaspoon
of salt and half a cup of molasses, adding a teaspoon of soda dissolved;
then stir in a pint of whortleberries or chopped sweet apple; tie in a
cloth that has been wet, and leave room for it to swell, or put in a pudding-pan
and tie a cloth over; boil three hours; the water must boil when it is
put in; you can use cranberries and 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 cup of flour, a half cup butter, a tablespoon
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 serving a sweet
sauce with it. If eaten plainly with butter, it answers as a side vegetable.
CORNSTARCH
PUDDING
Reserve half a cup of milk from
a quart and put the remainder on the stove in a double boiler. Mix four
large tablespoons of cornstarch and a teaspoon of salt with the half cup
of milk; then stir the mixture into the boiling milk and beat well for
two minutes. Cover the boiler and cook the pudding for twelve minutes;
then pour it into a pudding-dish and set in a cool place for half an hour.
When the time for serving comes, make a sauce in this manner: Beat the
whites of two eggs to a stiff, dry froth, and beat into this two tablespoons
of powdered sugar. As soon as the sugar has been well mixed with the whites,
add half of a large tumbler of currant jelly, or any other bright jelly,
or any kind of preserved fruit may be used. If you prefer, serve sugar
and cream with the pudding instead of a sauce. |
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