Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . ead pudding, and then baked—see Bread Pudding. The Cherry as a cultivated fruit tree is generally sup-posed to be of Asiatic origin. It belongs to the rose order. It bears a sub=acidfruit which is wholesome, cooling, laxative and antiscorbutic, but if not fully ripeshould be eaten cautiously, as it has a tendency to disorder the bowels. Its acid isprincipally malic. COCOANUT PUDDING—Take nicely buttered slices of bread,sprinkle each
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . ead pudding, and then baked—see Bread Pudding. The Cherry as a cultivated fruit tree is generally sup-posed to be of Asiatic origin. It belongs to the rose order. It bears a sub=acidfruit which is wholesome, cooling, laxative and antiscorbutic, but if not fully ripeshould be eaten cautiously, as it has a tendency to disorder the bowels. Its acid isprincipally malic. COCOANUT PUDDING—Take nicely buttered slices of bread,sprinkle each one thickly with cocoanut and sugar, and put theminto a pie dish. Make a custard of 2 cups milk and 2 eggs, pour itover, put bits of butter on top and bake 1 hour. COCOANUT RICE PUDDING.—Soak 1 cup of rice in water 3hours, then add 1 pint of milk and cook gently until it is tender;beat 5 eggs and 1 cup of white sugar together, add another pint ofmilk, a little salt and the rice, mix well, flavor with lemon and pourinto a buttered bowl and boil steadily for 1 hour; dip the bowl intocold water after it is cooked, and let it stand about 10 minutes, turn. 326 PUDDINGS out into a flat dish and strew all over with desiccated cocoanutServe with a thin boiled custard for sauce. COKN PUDDING. 12 ears of corn. 4 eggs, thoroughly beaten, 1 quart of milk. 3 tablespoons of sugar. Salt and pepper to taste. Scald the corn, then grate it, add the other ingredients, and pourinto a pudding dish. Bake slowly. CORN STARCH PUDDING. 3 cups milk. 2 tablesj)oons corn=starch — in a 1 teaspoon vanilla. little milk. 2 eggs, beaten light. -^ cup of sugar. Let the milk and sugar boil before putting in the eggs, starch orvanilla. Save out the whites of the eggs for frosting, if you like. Corn=starch, as its name indicates, is the starch extracted from Indian is light and easily digested but is not very nutritious, as it is about 84^ starch,and 15% water. Note.—It should be understood that
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
