After the pork is fried, some of the
fat should be taken out, lest the apples should be oily. Acid apples
should be chosen, because they cook more easily; they should be cut in
slices, across the whole apple, about twice or three times as thick as
a new dollar. Fried till tender, and brown on both sides--laid around
the pork. If you have cold potatoes, slice them and brown them in the
same way.
* * * * *
PUDDINGS.
BAKED INDIAN PUDDING.
Indian pudding is good baked. Scald a quart of milk (skimmed milk
will do,) and stir in seven table spoonfuls of sifted Indian meal, a
tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful
of ginger, or sifted cinnamon. Baked three or four hours. If you want
whey, you must be sure and pour in a little cold milk, after it is all
mixed.
BOILED INDIAN PUDDING.
Indian pudding should be boiled four or five hours. Sifted Indian meal
and warm milk should be stirred together pretty stiff. A little salt,
and two or three great spoonfuls of molasses, added; a spoonful of
ginger, if you like that spice. Boil it in a tight covered pan, or a
very thick cloth; if the water gets in, it will ruin it.
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