Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Batter Pudding. ✠

• 1 pint of milk.
• 4 eggs—whites and yolks beaten separately.
• 2 even cups flour.
• 1 teaspoonful salt.
• 1 pinch of soda.

Bake in a buttered dish three-quarters of an hour. Serve in the pudding-dish as soon as it is drawn from the oven, and eat with rich sauce.

Or,

You may boil it in a buttered mould or floured bag, flouring it very thickly. Boil two hours, taking care the boiling does not cease for a moment until the pudding is done.

Batter Pudding (No. 2.)

• 1 quart milk.
• 10 tablespoonfuls flour.
• 7 eggs.
• 1 teaspoonful salt.
• ½ teaspoonful soda, dissolved in hot water.
• 1 teaspoonful cream-tartar, sifted into the flour.

Wet the flour gradually with the milk to a very smooth paste; next add the beaten yolks, then the salt and soda, lastly the whites, whipped to a stiff froth. Bake in a buttered dish for an hour, and serve at once. Eat hot, with sauce.

If you boil it, leave plenty of room to swell in the bag, and boil two hours.