Make two layers of Genoese (page [467]) or of sponge cake No. 1 (page [466]); cover them with whipped cream, and arrange whole strawberries close together over the entire top; place one layer on the other, and serve at once. The cream moistens the cake if it stands long.
Shortcakes are good made of peaches or pineapple, using the biscuit mixture.
ROLY-POLY PUDDING
Make a biscuit dough, and roll it out a quarter of an inch thick; spread it with any kind of berries (whortleberries or blackberries are best). Then roll it, and tie it in a cloth, leaving room for the pudding to expand, and boil or steam it for an hour. Serve with any sauce.
FRUIT PUDDING
Beat two eggs; add a cupful of milk, three teaspoonfuls of baking-powder and enough flour to make a stiff batter; then stir in as much fruit as it will hold (cherries, whortleberries, strawberries, or raspberries are the best fruits to use). Turn the mixture into a pudding-mold large enough to give room for the pudding to expand, and boil it for an hour. Serve with it plain pudding sauce, Sabayon, or a fruit sauce.
BAKED INDIAN PUDDING
- ¼ cupful yellow meal.
- Scant half cupful of molasses.
- ¼ teaspoonful of salt.
- 1½ tablespoonfuls of butter.
- 3 cupfuls of milk.
- 1 egg.
- ¼ cupful of water.
- Dash of nutmeg.
Put two cupfuls of milk, a quarter cupful of water, and the salt, on the fire; when it boils stir in the meal, and let it cook five minutes, stirring all the time; then remove from the fire, and add the rest of the milk mixed with the molasses, the butter, the beaten egg, and the nutmeg (or ginger, if preferred), and turn it into a baking-dish. Bake it in a slow oven for three hours. This quantity makes a pint and a half of pudding.
Note.—Some small bits of candied orange-peel sprinkled on the bottom of the dish before the batter is put in give a delicious flavor to the pudding.