The talk had run on treasure. I could not sleep and my friends had dropped in. I had the big South room on the second floor of the Hotel de Paris. It looks down on the Casino and the Mediterranean. Perhaps you know it. Queer friends, ... Read more of The Last Adventure at Mystery Stories.caInformational Site Network Informational
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CORNMEAL PUDDING

(Desserts) - (The International Jewish Cook Book)







Bring one pint of milk to the boiling point; pour it gradually on
one-half cup of Indian meal, stirring all the while to prevent lumps.
When cool add three eggs well beaten, and one tablespoon of flour,
one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of
cinnamon, pinch of salt and one pint cold milk. Pour into battered
pudding dish and bake an hour and a half. Serve with hot maple sugar or
cream.

Other Recipes


CORNMEAL PUDDING

Scald 1 quart of sweet milk. While hot stir in 3 tablespoonfuls of
cornmeal, 3 tablespoonfuls of flour mixed smooth with a little cold
milk. Add 1 tablespoonful of butter. Let cool. Then add to the mixture
1/2 cup sugar, 1/4 cup molasses, 1 well-beaten egg, 1/2 teaspoonful of
ginger, 1/2 teaspoonful cinnamon, 1/4 pint cold milk, a small pinch of
soda and 1/2 cup of floured, seeded raisins. Bake 2 hours in a
moderate oven. Serve with sugar and cream.









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