Down East Pudding.
One pint of molasses, one quart of flour, one tablespoonful of salt, one teaspoonful of soda, three pints of blackberries. Boil three hours, and serve with sauce made in the following manner:—
One teacup of powdered sugar, one-half of butter, one egg, two teaspoonfuls of boiling water, and one of brandy. Beat the butter to a cream, and then add very gradually the sugar beat in the yolk of an egg, and, when perfectly creamy, add the white, which has been beaten to a froth, then add the water and stir it very carefully. The brandy should be beaten with the butter and sugar.
Bread Pudding.
Take a quart basinful of stale bread, and soak in two quarts of sweet milk two hours (keep in a cool place while soaking); then mash well with a spoon, and take out all the hard pieces. Beat light four eggs and stir into this, then add two teaspoonfuls of salt, a little nutmeg, and one fourth of a cup of sugar, if you serve it with sauce; if not, one and a half cupfuls. Bake three-quarters of an hour, and serve with lemon sauce. Some put raisins in, but it must be much stiffer if you have them, and the delicacy of the pudding is thereby lost.
Corn Starch Pudding.
One quart of milk, six tablespoonfuls of cornstarch, three eggs, one teaspoonful of salt. Put the milk in a basin, and set the basin into a kettle with boiling water, and when it comes to a boil stir in the cornstarch and eggs, which prepare in the following manner: Wet the cornstarch with one cup of cold milk, and then stir into it the eggs which are well beaten. After the starch is added to the boiling milk it will cook in three minutes: beat well to make smooth. Serve with sugar and cream or wine sauce. Never add the eggs after the starch has been stirred into the boiling milk; if you do the egg will be in spots in it.