Page 25. Rice pudding, No. 2; for one pound butter, read half
pound--for 14 eggs read 8. No. 5; after half pint rice, add 6 ounces
sugar.
Page 26. A nice Indian pudding, No. 3; boil only 6 hours.--A flour
pudding; read 9 spoons of flour, put in scalding milk; bake an hour
and half.--A boiled flour pudding; 9 spoons of flour, boil an hour and
half.
Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8
eggs; for 1 spoon flour, read 8--boil an hour and half.
Potato pudding, No. 1, No. 2. add a pint flour to each.
Page 29. Puff pastes for tarts, No, 3; for 12 eggs read 6.
Page 33. Plain cake; for 1 quart of emptins, read 1 pint.
Page 35. Another plain cake, No. 5; for 9 pounds of flour, read 18
pounds.
In all Puddings, where cream is mentioned, milk may be used.
In pastes, the white of eggs only are to be used.
End of the Project Gutenberg EBook of American Cookery, by Amelia Simmons
*** END OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY ***
***** This file should be named 12815.
Pages:
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80