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.
Put a pint and a half of milk on the fire. Mix five large table-spoonsful of either wheat or rye flour, smoothly, with half a pint of milk, a tea-spoonful of salt, and half of a grated nutmeg. When the milk boils, stir in the mixed flour and milk. Let the whole boil for one minute, stirring it constantly—take it from the fire, let it get lukewarm, then add three beaten eggs. Set it back on the fire, and stir it constantly until it thickens. Take it from the fire as soon as it boils.
Take about three-quarters of a pound of bread, cut it into small pieces, and soak them soft in cold water—then drain off the water, mash the bread fine, and mix with it two table-spoonsful of flour, three eggs, a tea-spoonful of salt, a table-spoonful of melted butter, and cold milk sufficient to make it a thick batter. Mix the whole well together, then turn it into a floured pudding bag—tie it up, so as to leave room for the pudding to swell—boil it an hour and a half, without any intermission. Serve up the pudding with rich sauce.
273. A Plain Baked Bread Pudding.
Pound rusked bread fine—to five heaping table-spoonsful of it, put a quart of milk, three beaten eggs, three table-spoonsful of rolled sugar, a tea-spoonful of salt, half a nutmeg, and three table-spoonsful of melted butter. Bake it about an hour—it does not need any sauce.
Cut a pound loaf of bakers’ bread into thin slices—spread butter on them as for eating—lay them in a pudding dish—sprinkle between each layer of bread seeded raisins, and citron, cut in small strips. Beat eight eggs with four table-spoonsful of rolled sugar—mix them with three pints of milk, half of a grated nutmeg. Turn the whole on to the bread, and let it remain until the bread has absorbed full half of the milk—then bake it about three-quarters of an hour.