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INDIAN PUDDING

(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)







Butter a deep dish, and spread a sheet of paste all over the
bottom, sides, and edge.
Cut away from your beef-steak all the bone, fat, gristle, and
skin. Cut the lean in small thin pieces, about as large,
generally, as the palm of your hand. Beat the meat well with the
rolling-pin, to make it juicy and tender. If you put in the fat,
it will make the gravy too greasy and strong, as it cannot be
skimmed.
Put a layer of meat over the bottom-crust of your dish, and season
it to your taste, with pepper, salt, and, if you choose, a little
nutmeg. A small quantity of mushroom ketchup is an improvement;
so, also, is a little minced onion.
Have ready some cold boiled potatoes sliced thin. Spread over the
meat, a layer of potatoes, and a small piece of butter; then
another layer of meat, seasoned, and then a layer of potatoes, and
so on till the dish is full and heaped up in the middle, having a
layer of meat on the top. Pour in a little water.
Cover the pie with a sheet of paste, and trim the edges. Notch it
handsomely with a knife; and, if you choose, make a tulip of
paste, and stick it in the middle of the lid, and lay leaves of
paste round it.
Fresh oysters will greatly improve a beef-steak pie. So also will
mushrooms.
Any meat pie may be made in a similar manner.

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STEAMED INDIAN PUDDING. R. H. JOHNSON.

One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda,
one cup seeded raisins, two tablespoonfuls molasses, corn meal for a
stiff batter; mix, and steam two hours. Serve with this--
SAUCE.--One cup sugar, one-half cup butter (beaten to a cream) one
teaspoonful water, yolk of one egg; heat to a scald; add the white of
egg, well beaten, with a pinch of salt; flavor with lemon.

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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
pudding.

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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.

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DELICATE INDIAN PUDDING

From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
Manager-at-Large.
Butter thin slices of bread and place them in dish; then a layer of
fruit, such as berries (or preserves will do); then another layer of
bread and butter, and so on until the dish is full. Then pour beaten
eggs in a quart of milk, say three eggs to the quart, over the
ingredients and bake half an hour.

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BAKED INDIAN PUDDING

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
hour.

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9 Steamed Indian Pudding

Sift together 1-1/2 cups of Indian meal, 1/2 a cup of wheat flour, 2

teaspoonfuls (level) of baking powder, and half a teaspoonful of salt;

add one generous cup of grated maple sugar and 1 cup of beef suet

chopped fine; mix thoroughly, then add 1-1/4 cups of sweet milk; mix

thoroughly and steam three or four hours Janet M. Hill, in "Boston

Cooking School Magazine."

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Indian Pudding

1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with

a little salt and a piece of butter. Butter dish and bake. Before

baking, add 1 cup cold milk.

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Boiled Indian Pudding

Stir enough sifted Indian meal into a quart of boiling milk or water, to

make a very stiff batter--then stir in a couple of table-spoonsful of

flour, three of sugar or molasses, half a spoonful of ginger, or a

couple of tea-spoonsful of cinnamon, and a couple of tea-spoonsful of

salt. Two or three eggs improve the pudding, but are not essential--some

people like a little chopped suet in them. The pudding will boil, so as

to be very good, in the course of three hours, but it is better for

being boiled five or six hours. Some cooks boil them eight or nine

hours--when boiled so long, it is necessary to boil them several hours

the day before they are to be eaten.

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Baked Indian Pudding

Boil 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.

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Boiled Indian Pudding

Dissolve a level teaspoonful of soda in one pint

of sour milk, add to it one pint of molasses, (cost five cents,) quarter

of a pound of chopped suet, (cost two cents,) half a pound of Indian

meal, (cost two cents,) and a level teaspoonful of salt; if you have no

milk use boiling water instead of it; put the pudding into a scalded

pudding bag, or a pudding kettle, and this into a pot of boiling water;

boil steadily for four hours, adding boiling water as the quantity

decreases. The pudding when cooked may be eaten with sauce or molasses,

if desired; it will cost about ten cents.









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