Ingredients: One half-pound of flour, one half-pound of butter, half-pound of sugar, eight eggs, a little salt.
Rub the sugar and butter to a cream; add the yolks well beaten, the salt, flour, and, lastly, the whites of the eggs beaten to a stiff froth. Put the batter three-fourths of an inch deep into tea-cups. Cook by steaming them in a steamer about half an hour. The batter will fill the cups. Turn them out on a hot platter. Serve immediately with a clear brandy-sauce in the bottom of the dish. Half the above amount will be sufficient for a small family.
Cherry-pudding (Mrs. Bonner).
Ingredients: Two eggs, one cupful of sweet milk, three tea-spoonfuls of yeast powder, flour to make a stiff batter, as many cherries or fruit of any kind as can be stirred in.
Boil or steam it two hours. Serve with fruit sauce, made as in receipt for “fruit sauces” of the same kind of fruit of which the pudding is made.
A Corn-starch Pudding.
Many kinds of puddings can be made with this receipt by adding different flavorings. I consider it a great success; besides, it is very easily and quickly made. It may or may not be served with a boiled custard made with the yolks of the eggs.
Ingredients: One pint of rich milk, two table-spoonfuls of corn starch, a scant half-cupful of sugar, whites of three or four eggs, a little salt, flavoring.
Beat the eggs to a stiff froth. Dissolve the corn starch in a little of the milk. Stir the sugar into the remainder of the milk, which place on the fire. When it begins to boil, add the dissolved corn starch. Stir constantly for a few moments, when it will become a smooth paste; now stir in the beaten whites of the eggs, and let it remain a little longer to cook the eggs. It can be flavored with vanilla, and put into a form; yet it is still better as a