Newark Pudding.
- 1 quart of milk.
- 5 eggs.
- 1 large cup fine crumbs.
- 2 tablespoonfuls of rice-flour.
- ½ lb. of raisins cut in two, seeded and dredged with flour.
- 2 teaspoonfuls vanilla, or other extract. (If possible get your flavoring extracts from Colgate & Co., 53 and 55 John Street, New York. They are good from first to last, which is more than I can say for many others.)
- 2 tablespoonfuls of melted butter.
- ½ teaspoonful of soda.
Beat the yolks. Add the crumbs soaked in a pint of the milk. Stir in the rice-flour, wet in cold milk; the reserved pint of milk; the butter, flavoring, the fruit, and lastly, the whisked whites. Bake one hour in a well-greased mould; turn out and eat with hard sauce.
