Milk enough to make
it quite soft; four eggs; a little cinnamon; a spoonful of rose-water,
or lemon-brandy, if you have it; a tea-cupful of molasses, or sugar to
your taste, if you prefer it; a few dry, clean raisins, sprinkled in,
and stirred up thoroughly, is all that is necessary. It should bake or
boil two hours.
RENNET PUDDING.
If your husband brings home company when you are unprepared, rennet
pudding may be made at five minutes' notice; provided you keep a piece
of calf's rennet ready prepared soaking in a bottle of wine. One glass
of this wine to a quart of milk will make a sort of cold custard.
Sweetened with white sugar, and spiced with nutmeg, it is very good.
It should be eaten immediately; in a few hours, it begins to curdle.
CUSTARD PUDDINGS.
Custard puddings sufficiently good for common use can be made with
five eggs to a quart of milk, sweetened with brown sugar, and spiced
with cinnamon, or nutmeg, and very little salt. It is well to boil
your milk, and set it away till it gets cold. Boiling milk enriches it
so much, that boiled skim-milk is about as good as new milk. A little
cinnamon, or lemon peel, or peach leaves, if you do not dislike the
taste, boiled in the milk, and afterwards strained from it, give a
pleasant flavor.
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