Graham Hasty Pudding.
- 2 eggs.
- 1 quart of milk.
- 2 even cups of Graham flour.
- ½ teaspoonful of salt.
- 1 tablespoonful of butter.
Heat half the milk in a greased saucepan or farina-kettle. Wet the flour with the rest, and beat very light with the butter—melted—the eggs and salt. Stir this into the hot milk—or, better still—pour the milk upon it. When thoroughly mixed, return to the fire, and stir fifteen minutes, surrounded by boiling water at its highest bubble. Take from the range, leave in the water five minutes; stir up again, and serve in a deep, uncovered dish. Eat with butter, sugar, and nutmeg.
Third Week. Wednesday.