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HASTY PUDDING(Passover Dishes) - (The International Jewish Cook Book)
Take any kind of old cake, cut up in slices, dip in wine or sprinkle
some wine over all. Make a custard with one pint of milk and four eggs.
Put one tablespoon of potato flour with the yolks, sweeten to taste,
boil the custard, flavor and pour over cake in pudding dish. Beat whites
to a stiff froth, add sugar and spread over all. Put in oven to brown
slightly. Eat cold.
HASTY PUDDING1 pint Milk--2d.
1 oz. Butter--1d.
3 oz. Flour
2 oz. Sugar--1d.
Put the milk on the fire to boil, and when boiling stir in the flour
quickly; it should be rather lumpy. Pour it into a dish, melt the
butter and sugar, and pour it in the middle of the pudding. A little
flavouring of grated lemon peel may be put into the milk, or jam served
with the pudding.
HASTY PUDDING SOUFFLE1 pint Milk--2d.
1 oz. Flour
1 oz. Sugar
Put the milk on to boil, mix the flour smoothly with a little
cold milk; when the milk in the saucepan nearly boils stir this in and
stir until it boils. Then take off the fire and beat in the sugar,
flavouring, and the yolks of the eggs. Whisk the whites to a stiff
froth and stir them lightly in, pour into a buttered pie-dish, and bake
in a brisk oven for forty minutes; serve hot.
Hasty PuddingBut man, more fickle, the bold license claims,
In different realms, to give thee different names.
_Thee_, the soft nations round the warm Levant
Polanta call; the French, of course, Polante.
E'en in thy native regions, how I blush
To hear the Pennsylvanians call thee _mush_!
All spurious appellations, void of truth;
I've better known thee from my earliest youth:
Thy name is _Hasty Pudding_! Thus our sires
Were wont to greet thee from the fuming fires;
And while they argued in thy just defence,
With logic clear, they thus explained the sense:
"In _haste_ the boiling caldron, o'er the blaze,
Receives and cooks the ready-powdered maize;
In haste 'tis served, and then in equal _haste_,
With cooling milk, we make the sweet repast.
No carving to be done, no knife to grate
The tender ear, and wound the stony plate;
But the smooth spoon, just fitted to the lip,
And taught with art the yielding mass to dip,
By frequent journeys to the bowl well stored,
Performs the _hasty_ honors of the board."
Such is thy name, significant and clear,--
A name, a sound, to every Yankee dear;
But most to me, whose heart and palate chaste
Preserve my pure, hereditary taste.
Hasty PuddingMy favourite pudding:
Milk one pint.
Flour 1 1/2 table-spoonfuls.
Sugar 1/2 teaspoonful.
Boil the milk. Mix the flour with a little cold milk. Pour the boiling
milk onto this and put all back into the saucepan. Let it boil up once
more and it is ready. Serve at once.
It almost makes me wish I vow to have two stomachs
like a cow. Hood.
Hasty PuddingWet sifted Indian meal with cold water, to make a thick batter. Stir it
into a pot of boiling water gradually. Boil it an hour, then stir in
sifted Indian meal, by the handful, till it becomes quite thick, and so
that the pudding stick may be made to stand up in it. It should be
stirred in very gradually, so that the pudding may not be lumpy. Add
salt to the taste. Let it boil slowly, and stir it frequently, to keep
it from burning on the inside of the pot. If you do not wish to fry the
pudding, it will boil sufficiently in the course of an hour and a half.
If it is to be fried, it will be necessary to boil it an hour longer;
and a little flour stirred in, just before it is taken up, will make it
fry better. It must get perfectly cold before it is fried. When you wish
to fry it, cut it in slices half an inch thick, flour them, and fry them
brown in a little lard.
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