BAKED INDIAN PUDDING(Plum Pudding) - (Favorite Dishes)
From MRS. S. W. MCLAUGHLIN, of North Dakota, Lady Manager.
One quart of milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt; boil the
milk in the double boiler; sprinkle the meal into it, stirring all the
while; cook twelve minutes, stirring often. Beat together the eggs,
salt, sugar and half a teaspoonful of ginger; stir the butter into the
meal and milk; pour this gradually on the egg mixture. Bake slowly one
BAKED INDIAN PUDDING. MRS. M. B. VOSE.Scald one pint of milk; stir into it one-half cup of Indian meal,
one-half cup molasses, and a pinch of salt. When this is cold, pour
over it, without stirring, one pint of cold milk. Bake in a slow oven
about four hours to obtain the color and flavor of the old-fashioned
BAKED INDIAN PUDDING. MRS. M. B. VOSE.Scald one quart of milk; stir in three-fourths cup of Indian meal,
one-third cup molasses, and a pinch of salt. Beat two eggs with a
half cup of cold milk, and fill the dish. Bake one hour.
Baked Indian PuddingBoil a quart of milk, and turn it on to a pint of sifted Indian meal.
Stir it in well, so as to scald the meal--then mix three table-spoonsful
of wheat flour with a pint of milk. The milk should be stirred
gradually into the flour, so as to have it mix free from lumps. Turn it
on to the Indian meal--mix the whole well together. When the whole is
just lukewarm, beat three eggs with three table-spoonsful of sugar--stir
them into the pudding, together with two tea-spoonsful of salt, two of
cinnamon, or a grated nutmeg, and a couple of table-spoonsful of melted
butter, or suet chopped fine. Add, if you wish to have the pudding very
rich, half a pound of raisins--they should not be put in till the
pudding has baked five or six minutes. If raisins are put in, an
additional half pint of milk will be required, as they absorb a great
deal of milk. A very good Indian pudding may be made without eggs, if
half a pint more of meal is used, and no flour. It takes three hours to
bake an Indian pudding without eggs--if it has eggs in, it will bake in
much less time.
Baked Indian PuddingStir into a quart of boiling milk, (cost eight
cents,) quarter of a pound of Indian meal, (cost one cent,) one level
teaspoonful of salt, the same of spice, and one ounce of butter, (cost
two cents;) last of all add one pint of cold milk, (cost four cents,) or
milk and water. Pour the pudding into an earthen dish, and bake slowly
for three hours. It will cost about fifteen cents, and be very nice.
There is as much difference in the quality of Indian meal as there is in
its preparation; Southern meal is undoubtedly finer than Northern, and
Southern cooks are proverbial for their skill in using it. I am indebted
for some of the preceding receipts to a friend in Maryland, and I advise
my readers to buy Southern meal, if they can get it, and test them
thoroughly. Meal that is ground by hand or water power is superior to
that ground by steam, because it is less heated in the process.
Indian corn is an excellent food in temperate and warm climates; and
from its abundant yield, and easy cultivation, it is one of the cheapest
of cereals. It contains the nitrates, or flesh-forming properties, in an
excessive degree. It is a palatable and nutritious diet whether eaten
green, parched, or ground into meal.
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