Unity Pudding.
- 1 cup of milk.
- 1 tablespoonful of butter.
- 1 egg.
- 1 generous pint of prepared flour.
- 1 cup of sugar.
- 1 saltspoonful of salt.
Rub butter and sugar together; beat in the egg, and whip up very light. Then, milk and salt, finally the flour. Bake in a buttered mould, until a straw thrust into the thickest part comes out clean. Turn out upon a plate. Cut in slices and eat hot.
If for this and other receipts which prescribe prepared flour, you cannot conveniently procure it, add one teaspoonful of soda and two of cream of tartar to each quart of flour. Sift all several times through a sieve. You can keep this for a week or two in a dry place.
Cream Sauce.
- 2 cups rich milk—half cream, if you can get it.
- 4 tablespoonfuls of sugar.
- Whites of 2 eggs whipped stiff.
- 1 teaspoonful extract of bitter almonds.
- ½ teaspoonful of nutmeg.
- 1 even tablespoonful of corn-starch wet up with cold water.
Heat the milk to scalding; add the sugar, stir in the corn-starch. When it thickens beat in the stiffened whites, then the seasoning. Take from the fire, and set in boiling water to keep warm—but not cook—until wanted.
First Week. Wednesday.