If you wish to make a nice addition to your dinner on short notice, prepare this batter, and butter little cups that hold about a gill, fill them three quarters full, and bake in the stove. They will bake in fifteen minutes. They should be turned out upon a dish, and be eaten with sauce. Such a pudding requires forty minutes to bake in one dish.
Rye Batter.
To a pint of cold milk, put three heaping spoonfuls of sifted rye meal, a little salt, and three eggs. Boil it an hour and a half in a buttered bowl with the cloth tied very tight over it. The bowl should be of a size to allow a very little for swelling.
Bird's Nest.
For a pint of cold milk allow three eggs, five spoonfuls of flour, six medium sized, fair apples, and a small teaspoonful of salt.
Pare the apples, and take out the cores; arrange them in a buttered dish that will just receive them (one in the centre and five around it). Wet the flour smooth in part of the milk, then add the eggs and beat all together a few minutes; then put in the salt, and the rest of the milk. Stir it well and pour it into the dish of apples. Bake it an hour, and make a melted sauce. For a large family make double measure, but bake it in two dishes, as the centre apples of a large dish will not cook as quickly, as those around the edge.
Bread.
Take nice pieces of light bread, break them up, and put a small pint bowl full into a quart of milk; set it in a tin pail or brown dish on the back part of the stove or range, where it will heat very gradually, and let it stand an hour or more. When the bread is soft enough to be made fine with a spoon, just boil it up; set it off, and stir in a large teaspoonful of butter, a little salt, and from two to four beaten eggs. Bake it an hour. Make a sauce for it. To be eaten without sauce, put in twice the measure of butter, beat the eggs with a cup of nice brown sugar, a teaspoonful of cinnamon, and half as much powdered clove.
Bread and Butter.