Half a gill of distillery yeast, and flour enough for a batter, not very stiff.
When light, add half a cup of melted butter, or a cup of rich cream, let it stand twenty minutes, and then bake it as muffins, or in cups.
Fine Cottage Cheese.
Let the milk be turned by rennet, or by setting it in a warm place. It must not be heated, as the oily parts will then pass off, and the richness is lost. When fully turned, put it in a coarse linen bag, and hang it to drain several hours, till all the whey is out. Then mash it fine, salt it to the taste, and thin it with good cream, or add but little cream and roll it into balls. When thin, it is very fine with preserves or sugared fruit.
It also makes a fine pudding, by thinning it with milk, and adding eggs and sugar, and spice to the taste, and baking it. Many persons use milk when turned for a dessert, putting on sugar and spice. Children are fond of it.
[CHAPTER XII.]
PLAIN PUDDINGS AND PIES.
General Directions in regard to Puddings and Custards.
Make pudding-bags of thick close sheeting, to shut out the water. Before putting in the pudding, put the bag in water, and wring it out, then flour the inside thoroughly. In tying it, leave room to swell; flour and Indian need a good deal, and are hard and heavy if cramped.
Put an old plate in the bottom of the pot, to keep the bag from burning to the pot. Turn the pudding after it has been in five minutes, to keep the heavy parts from settling. Keep the pudding covered with water, and do not let it stop boiling, as this will tend to make it water soaked. Fill up with boiling water, as cold would spoil the pudding. Dip the bag a moment in cold water, just before turning out the pudding.