These do not
need to be boiled more than an hour: three quarters is enough, if the
apples are tender.
Take sweet, or pleasant flavored apples, pare them, and bore out the
core, without cutting the apple in two Pill up the holes with washed
rice, boil them in a bag, tied very tight, an hour, or hour and a
half. Each apple should be tied up separately, in different corners of
the pudding bag.
CHERRY PUDDING.
For cherry dumpling, make a paste about as rich as you make
short-cake; roll it out, and put in a pint and a half, or a quart of
cherries, according to the size of your family. Double the crust over
the fruit, tie it up tight in a bag, and boil one hour and a half.
CRANBERRY PUDDING.
A pint of cranberries stirred into a quart of batter, made like a
batter pudding, but very little stiffer, is very nice, eaten with
sweet sauce.
WHORTLEBERRY PUDDING.
Whortleberries are good both in flour and Indian puddings. A pint of
milk, with a little salt and a little molasses, stirred quite stiff
with Indian meal, and a quart of berries stirred in gradually with a
spoon, makes a good-sized pudding.
Pages:
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116