This edition of California Recipe Book by the Ladies of California was
reproduced by permission from the volume in the collection of the
American Antiquarian Society (AAS), Worcester, Massachusetts. Founded
in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful
printer and publisher, the Society is a research library documenting the life
of Americans from the colonial era through 1876. AAS aims to collect,
preserve, and make available as complete a record as possible of the
printed materials from the early American experience. The cookbook
collection includes approximately 1,100 volumes.
OTHER BOOKS IN
THE AMERICAN ANTIQUARIAN SOCIETY
COOKBOOK COLLECTION
1776-1876: The Centennial Cook Book and General Guide, by Mrs. Ella E. Myers
American Cookery, by Amelia Simmons
The American Family Keepsake, by The Good Samaritan
Apician Morsels, by Dick Humelbergius Secundus
The Art of Dining, and the Art of Attaining High Health, by Thomas Walker
Canoe and Camp Cookery, by Seneca
The Canadian Housewife’s Manual of Cookery
The Compleat Housewife, by Eliza Smith
The Cook Not Mad
The Cook’s Own Book, and Housekeeper’s Register, by Mrs. N.K.M. Lee
Cottage Economy, by William Cobbett
Confederate Receipt Book
Dainty Dishes, by Lady Harriet E. St. Clair
Dairying Exemplified, by Josiah Twamley
De Witt’s Connecticut Cook, and Housekeeper’s Assistant, by Mrs. N. Orr
Every Lady’s Cook Book, by Mrs. T. J. Crowen
Fifteen Cent Dinners for Families of Six, by Juliet Corson
The Frugal Housewife, by Susannah Carter
The Hand-Book of Carving
The Health Reformer’s Cook Book, by Mrs. Lucretia E. Jackson
The Housekeeper’s Manual
How to Mix Drinks, by Jerry Thomas
Jewish Cookery Book, by Esther Levy
Miss Leslie’s New Cookery Book, by Eliza Leslie
Modern Domestic Cookery, and Useful Receipt Book, by W. A. Henderson
Mrs. Hale’s New Cook Book, by Mrs. Sarah J. Hale
Mrs. Owen’s Illinois Cook Book, by Mrs. T.J.V. Owens
Mrs. Porter’s New Southern Cookery Book, by Mrs. M.E. Porter
The New Housekeeper’s Manual, by Catherine E. Beecher and Harriet Beecher Stowe
The New England Cook Book
The Practical Distiller, by John Wyeth
The Physiology of Taste, by Jean A. Brillat-Savarin
Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, by Eliza Leslie
The Times’ Recipes, by The New York Times
A Treatise on Bread, by Sylvester Graham
Vegetable Diet, by William Alcott
The Virginia Housewife, by Mary Randolph
What to Do with the Cold Mutton
The Young Housekeeper, by William Alcott
California Recipe Book copyright © 2013 by American Antiquarian
Society. All rights reserved. No part of this book may be used or
reproduced in any manner whatsoever without written permission except
in the case of reprints in the context of reviews.
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IN revising the California Recipe Book the compilers have added largely to the original edition, and
purchasers will find many new and choice recipes. The merit of the work consists in its reliability; no
recipe having been inserted without the endorsement of some responsible person. Believing it to be a
valuable aid to housekeepers we offer it to the public with confidence increased by the reputation it
has already attained.
[In order to secure good bread, the best of flour should be used, even at a greater cost. To make
good bread, it must be thoroughly kneaded. The oven must be hot when the bread is first put in, and
then tempered according to judgment.]
GOOD COMMON BREAD.
Mix one quart of flour with milk and water sufficient for dough; have the milk and water warm, a
piece of butter, half the size of an egg; add two tablespoons of good yeast; when risen, mould and put
into your pans, let it stand till again risen, and bake in a quick oven; a little salt, if you like.
FRESH ROLLS.
Take about three pints of flour, a piece of butter the size of a walnut, mix with milk (warm); the
whites of two eggs, well beaten, two tablespoons of good yeast; when risen, make into rolls, let them
stand to rise again and then bake in a quick oven; a little salt.
PARKER HOUSE ROLLS.
Scald a little more than a pint of milk, let it stand till cold; two quarts of flour, rub a tablespoon of
lard into the flour, make a hole in the flour and pour in the milk; having mixed with the milk one large
spoon of sugar, a little salt, and a half-cup of yeast, sift a little flour over the hole and let it stand till
risen; then knead it well, let it rise again, cut with a pint-pail cover, and cup over like a turn-over; let
them rise again, and bake twenty minutes. Splendid; never fail if the directions are followed.
BREAKFAST CAKES.
Two cups of flour, one cup of milk, half-cup of sugar, two eggs, two teaspoons of yeast powder;
bake in gems; a little salt.
FRENCH ROLLS.
One and a half pints of raised dough, two eggs, one teaspoon of white sugar, one teacup of flour,
half a teaspoon of soda, first worked into the dough, after being dissolved; let it stand in the pan till
thoroughly risen.
BREAKFAST CREAM CAKES.
One pint of cream, three eggs, a little salt, flour for a good batter, about three cups; bake in gems or
rings in a quick oven.
SODA BISCUIT.
One quart of flour, two-and-a-half teaspoons of yeast powder, a piece of butter the size of an egg;
mix with milk very soft; knead and cut with a knife, but add no more flour, if possible; a little salt;
bake very quickly.
MILK TOAST.
Boil one quart of good milk, and one-quarter pound of butter, more or less, as you wish the toast
rich; toast your slices of bread brown, but not scorched black, and pour the milk over hot. Some like
the milk thickened with a little flour: one teaspoon of flour, wet up with water and stirred into the
milk while boiling.
RUSKS.
Half a pint of warm milk, in which you have put half a cup of butter, half a teacup of sugar, and
three large spoons of yeast; flour sufficient for a light paste; let it rise, and bake in small loaves; when
cold, slice and place in the oven to brown. They can be eaten when first baked, if you wish.
GOOD YEAST.
Take a scant handful of hops, boil them in a quart of water, strain them; peel and grate some raw
potatoes, three or four, and stir them into the hop water until quite thick; add a cup of sugar, a little
salt, and when lukewarm add half a cup of yeast; when risen, bottle or jug it.
SUPERIOR YEAST.
Pare, boil and mash twelve potatoes; stir in one cup of white sugar, one pint of boiling water; when
cold, add one quart cold water, half pint of fresh yeast; keep the mixture in a warm place twelve hours,
or until it is well risen, and it will be ready for use.
DRY YEAST.
If you wish to keep your yeast for a long time, thicken the yeast with corn meal until you make a
thick dough; then roll it out in a quarter of an inch in thickness, cut it into small cakes, and dry on a
clean board in the sun; when hard, pack them away for use, in a dry place. One cake of this, put into
warm milk or water, will be sufficient for three pints of flour.
BROWN BREAD.
Three cups of Indian meal, three of Graham flour or rye, as you please, one cup of molasses, a little
salt, a small teaspoon of soda, and a quart of boiling water; mix, and boil in a tin steamer four hours.
RYE AND INDIAN LOAF.
Three and a half cups of Indian meal, two cups of rye meal, one cup of molasses, one teaspoon of
soda, a little salt, and one quart of sour milk; boil steadily and gently four hours in a steamer.
AUNTY’S BROWN BREAD.
Two cups of corn meal (coffee cups), three of Graham flour, one of molasses, one teaspoon even
full of dry soda, dissolved in a cup of milk, one quart of cold milk (beer measure), a little salt; pour
into your steam kettle, and steam two and a half hours; then put it in a moderately heated oven, and
bake one and a quarter hours; then turn over the kettle, and bake one and a quarter hours. Follow
closely the recipe, and you will have a nice loaf.
INDIAN AND GRAHAM BREAD.
Two cups of corn meal, one cup of Graham flour, two cups of sweet milk, one cup of sour milk, two
teaspoons of soda well dissolved in the sour milk, half a cup of syrup, a little salt; steam three or four
hours over a hot fire.
GRAHAM GEMS.
One coffee cup of milk (sour), half a teaspoon of soda, dissolved and put into the milk, a little salt,
a large spoon of sugar, and flour sufficient for a soft batter; butter freely the gem pans and bake. Some
like them better without the sugar.
CORN MEAL MUSH.
Boil a quart of water, and stir in corn meal until very stiff, and a little salt; first mix some corn meal
with a little cold water to stir in; when the water first boils, then add gradually the meal till the mush
is thick enough; if you wish to make the mush to fry, a handful of flour, stirred in while cooking,
makes it slice better when cold; cook a half-hour. Graham mush is made the same, but it is better to
cook the latter in a vessel within a vessel.
MUFFINS, No. 1.
Four eggs, one cup of sugar, half a cup of butter, half a cup of yeast, one quart of milk, flour
sufficient for a stiff batter; when well risen, bake quickly in gem pans or rings; a little salt.
DELICATE CORN MUFFINS.
Two tablespoons of white sugar and two eggs beaten together; add three cups of flour with two
teaspoons of yeast powder sifted through it; one heaping tablespoon of corn meal; one cup of milk;
one tablespoon of melted butter; a little salt; bake in gem pans fifteen minutes.
QUICK MUFFINS.
One quart of flour, one tablespoon heaped of butter, two teaspoons of yeast powder, two tablespoons
of sugar, three eggs, a little salt, sufficient milk to make a soft batter—nearly a pint; bake as above.
MUFFINS No. 2.
Three teacups of flour, one teaspoon of yeast powder heaped, a little salt, four eggs, one tablespoon
of melted butter, milk for a thick batter.
NICE BREAKFAST CAKES.
Take a pint of sour milk, a teaspoon of soda, dissolved and put into the milk, a little salt; stir in
flour to make a very stiff batter; drop them into hot fat by a large spoon, frying them as you would
doughnuts; serve them with cold sauce, made from boiling sugar and water, flavored as you like. Do
not cut them when eaten, but pull them apart, and they will be very light. These take the place of
fritters.
RYE BISCUIT. No. 1.
A little more than a pint of rye, the remainder of the quart of flour, butter nearly as large as an egg,
two teaspoons of yeast powder; mix with milk quite soft; bake immediately.
RYE BISCUIT. No. 2.
Two cups of rye meal, one and a half cups of flour, one-third cup of molasses, one egg, a little salt,
two cups of sour milk, two even teaspoons of soda dissolved and poured to the milk.
CORN BREAD No. 1.
One pint of meal, half a pint of flour, two eggs, two teaspoons of yeast powder, one pint of milk,
two tablespoons of sugar.
CORN BREAD, No. 2.
Four tablespoons of corn meal, two of flour, two eggs, two tablespoons of brown sugar; beat
together with milk sufficient to make a very thin batter; butter half the size of an egg, melted, and a
little salt, two teaspoons of yeast powder.
CORN CAKE.
Two cups of sour milk, one teaspoon of soda, two teaspoons of sugar, two of flour, a little salt, one
egg, corn meal sufficient for a thin batter.
AUNTY’S BANNOCK.
One pint of milk, one pint of meal, one pint of water, five eggs, a little salt, two tablespoons of
sugar; scald the meal with the water, and add the eggs while hot; bake an hour. Good.
POP-OVERS.
Three eggs, three cups of milk, three of flour, a little salt, one teaspoon of yeast powder; bake in
gem pans.
BANNOCK.
One pint of meal, scalded with nearly three pints of milk, a small cup of sugar, four eggs, a little
salt; bake nearly two hours.
HOT CAKES.
Four cups of sour milk, half a teaspoon of soda to each cup, a little salt, one tablespoon of melted
butter, sufficient flour to make a thin batter; beat well.
CORN CAKE.
Two cups of sour milk, one teaspoon level full of soda, one tablespoon of syrup, one and a half cups
of corn meal, half a cup of flour, one egg, a little salt.
CORN MEAL CAKE.
One pint of corn meal, one quart of sour milk, four eggs well beaten, two tablespoons of sugar, soda
sufficient to sweeten the milk, dissolved and put into the milk; bake in pans.
RICE CAKES.
Take a pint bowl of cold boiled rice, three eggs, a little salt, one pint of milk, and flour sufficient
for quite a stiff batter; add a scant teaspoon of yeast powder to the flour before mixing with the other
ingredients; fry in cakes, in butter or lard.
BAKED RICE CAKES.
One quart of milk, one cup of rice, when boiled soft, three eggs, thicken with flour for a stiff batter;
bake in gem pans.
NICE FRITTERS.
One pint of rich milk, five tablespoons of flour, a little salt, five or six eggs: fry thin, and eat with
sugar or butter, as you please.
APPLE FRITTERS.
Three eggs, one pint of flour, a little salt, and milk sufficient for a thin batter; peel apples, core and
slice them thickly, dip them in the batter, and fry them in hot lard; sift fine sugar over them, and
serve.
INDIAN SLAPJACKS.
One pint of Indian meal, half a pint of flour, one quart of milk, four eggs and a little salt, one
teaspoon of yeast powder; some omit the yeast powder; it makes them lighter to add the powder.
FLANNEL CAKES.
Three eggs, one quart of milk, stir in flour till of the consistency of buckwheat cakes, two
tablespoons of yeast; let it rise, and fry on a griddle; a little salt.
BUCK WHEAT CAKES.
One quart of buckwheat, one handful of corn meal a little salt, and about two tablespoons of yeast;
water for a thick batter; when risen, fry on a griddle well greased.
QUICK BUCKWHEAT CAKES.
One quart of buckwheat, two teaspoons of yeast powder, a little salt, and water for a quite thick
batter; fry immediately.
BATTER CAKES.
Two eggs well beaten, half a pint of milk, one teacup of cream, one teaspoon of yeast powder, a
little salt, flour for a thick batter; butter the griddle, fry thin, and serve with butter and sugar.
WAFFLES, No. 1.
Take one cup of sweet milk and half a cup of sour milk, a piece of butter the size of an egg, three
eggs, one teaspoon of yeast powder, and a little salt; bake in waffle irons.
WAFFLES, No. 2.
One pint of milk, three eggs, one teaspoon of yeast powder, a little salt, flour sufficient for a batter
to pour; bake in waffle irons.
GREEN CORN CAKES.
One pint of grated green corn, one cup of flour, half a cup of butter, two eggs, three table spoons of
milk, or less if the corn is very juicy; season with salt and pepper; fry in thin cakes, on griddle.
POTATO CAKES.
Boil six potatoes, mash them, add salt, butter half the size of an egg, well mixed; then add one pint
of flour, one teaspoon of yeast powder, roll thin, cut in small cakes, and fry on a griddle.
POTATO SHORT CAKE.
Grate two boiled potatoes, medium size, carefully into one pint of flour, one and a half teaspoons of
yeast powder, butter the size of an egg; mix with milk, soft, about like yeast powder biscuit.
STRAWBERRY SHORT CAKE.
One pint of flour, a piece of butter the size of an egg, and one and a half teaspoons of yeast powder;
mix with milk as soft as you can knead; bake quickly, split, butter and fill plentifully with berries and
sugar; cover with the other crust, put into the oven for a few minutes; serve.
POETRY CAKES.
Quart of milk, quart of flour,
Four eggs, and bake an hour;
Little salt, and you will find,
Cakes to suit a lady’s mind!
Bake in deep cups, and serve with hot or cold sauce.
SALLY-LUNN TEA CAKES.
One quart of milk, half a teacup of butter, three eggs, one teaspoon of salt, three tablespoons of
yeast; beat it very light; let it rise and bake in a quick oven; flour for a stiff batter; a little sugar if you
wish.
POACHED EGGS.
Have the water in the stew-pan boiling, break one egg at a time in a saucer, slip it carefully into the
hot water, and let it remain until the white is thick and covers the yolk; then lay it carefully on a
toasted and buttered slice of bread; one or two drops of vinegar put into the water tends to hold the egg
together.
SCRAMBLED EGGS.
Two large spoons of milk put into a stew-pan; when ready to boil, add six eggs well beaten; when
nearly done, add a piece of butter and a little salt; stir quickly all the time.
EGG OMELETTE FOR ONE PERSON.
Two eggs, one and a half tablespoons of fresh milk, and a little salt; beat the eggs and milk
together; take a small steel frying-pan, used only for this purpose, and put in a piece of butter the size
of a nutmeg; let it warm, but not get very hot; pour in the above mixture, shake the pan so that it will
not burn; do not it, but roll it up while cooking, by placing your knife under the edges; have ready a
hot plate, and just before you think it is done, turn it over on to the plate. This recipe was given by one
of the best cooks of California, and his omelettes are delicious.
OMELETTE.
Four eggs, one tablespoon of flour, one teaspoon of salt, one tablespoon of melted butter; add nearly
a cup of milk, beat the yolks and whites separately, pour all except the whites into a pail, stand it on
the stove in a vessel of boiling water; when it commences to thicken, add the whites, stirring
gradually; after a few minutes, pour in a dish, and set it in the oven to brown.
EGG OMELETTE, No. 3.
Four eggs, one cup of milk, one tablespoon of flour, a little salt, one tablespoon of melted butter;
fry in hot butter, and turn only one half on to the other.
Boiled eggs: medium, three minutes; the yolk thoroughly cooked, six minutes.
STEWED OYSTERS.
To one pint of oysters add one pint of water, one pint of milk, one quarter pound of butter, one and a
half crackers; pound the crackers fine, simmer the milk, water and crackers together, and when it boils
put in the oysters and let them boil up; put the butter, pepper, and a very little salt into a dish, pour the
oysters into it and serve up immediately,
FRIED OYSTERS.
Beat two eggs, and put with them a pounded cracker; dip the oysters into the eggs, separately, and
fry them until they are brown.
SCALLOPED OYSTERS.
Lay oysters on the bottom of your dish, cover them with powdered and sifted cracker, a little
pepper, very little salt, and a small piece of butter; also, a little milk and some of the liquid of the
oysters (a little only), another layer of the oysters, and so alternating until you have used all your
oysters, covering the whole by sifting on the powdered cracker; bake twenty minutes.
OYSTER PIES.
Make a rich crust, as for fruit pies, line a deep pie-plate with the crust, fill the plate with dry bread,
and bake after laying on the top crust; when done, remove the top crust carefully, take out the bread
and fill with the oysters; they having been prepared by stewing with butter, pepper and salt and a little
thickening, and cooked a few minutes previous to putting them in; lay on the top crust, and serve.
OYSTERS IN BATTER.
Make a batter as for common fritters, stir in the oysters, and fry like doughnuts. They will be better
not to add the oyster water; they will be lighter.
OYSTERS IN BATTER, No. 2.
One egg, one cup of milk, scant half teaspoon of soda, a little salt, flour to make as thick as
buckwheat cakes; one pint of oysters.
CHIPPED SMOKED BEEF.
Place the shreds of beef in a frying-pan, cover with water, scald and throw off the water, cover with
milk, add pepper and butter; when first simmering, thicken with a very little flour, and turn the whole
over dry toast. One or two eggs improves the dish.
BONED CHICKEN FOR LUNCHEON.
Prepare the chicken by cutting in quite small pieces; place in stew-kettle with sufficient water to
cover it; cook until very tender and the water has boiled down to a coffee cupful; then remove all the
bones, mince partially (not chop fine), season with sweet herb, salt and pepper, and butter if the
chicken is not sufficiently fat; then pour the gravy in which the chicken was boiled over the same, put
in a dish or mould, set in a cool place, and after twelve hours slice for the table. If too thin, tie in a
bag; but this is objectionable, as you lose the juice of the chicken.
A LEG OF LAMB FOR LUNCHEON.
Boil a leg of lamb in very little water, with salt and pepper; when well cooked, make a dressing of
one egg, sifted cracker and a small piece of butter; spread over the meat, and brown in the oven.
MUTTON TOAST.
Boiled mutton chopped fine, moistened with butter, and seasoned with salt and a little
Worcestershire sauce; spread upon hot toast makes a palatable and economical dish. Drawn butter left
from dinner may be thus saved.
VEAL LOAF FOR LUNCHEON.
Three pounds of veal cutlets and a small piece of salt pork (uncooked) chopped together very fine,
one teacup of cracker crumbs moistened with a little water, one egg; season with salt and pepper, add
sage or savory, if you like; bake one and a half hours and slice when cold.
HAM TOAST.
One quarter pound of lean ham chopped fine; beat well the yolks of three eggs, one tablespoon of
melted butter, two tablespoons of cream or good milk; stir over the fire till it thickens, and spread on
hot toast.
JELLIED VEAL.
A knuckle of veal, wash it, put it in a pot with water enough to cover it, boil two or three hours; take
out all the bones, cut the meat in small pieces, put it back into the liquor with salt, pepper and sage; let
it simmer till quite dry; turn it into a dish to cool.
Pastry should be used as soon as made, as it is better fresh than after being kept a day or two.
For a good common pie-crust, allow half a pound of shortening to a pound of flour. Pie-crust looks
nicer made of lard; but tastes better half butter.
Rub one-half of your shortening, well, with two-thirds of your flour, adding a little salt; then add
sufficient cold water to make it sufficiently moist to roll out; spread on the reserve shortening as you
roll it out, sprinkling on the reserved flour.
MODERN PIE-CRUST.
Take one teacup of melted lard and add one teacup of tepid water, a little salt; and flour sufficient to
roll. Try it.
GELATINE PUDDING.
One-third box gelatine, half pint cold water; let it stand an hour, and add half pint boiling water;
when dissolved, add three lemons and one cup of sugar—the juice of three lemons and the grated rind
of only one; strain into a dish to cool. The custard for the same is made from the yolks of three eggs,
one pint of milk and one cup of sugar; make a soft custard and flavor with vanilla; just before using,
cut the jelly into squares and place in a glass dish; pour over the custard, beat the whites to a froth,
with a little sugar, and pour over the top.
NEW ENGLAND CORN PUDDING.
Take two dozen ears of green corn, well filled but young; grate or pound the corn, and add two
pounded crackers, one quart milk, four eggs, four tablespoons sugar, and a little salt; bake two hours
in a moderately heated oven: serve with batter.
CORN PUDDING, No. 2.
One quart milk, twelve ears corn, grated, four eggs, piece butter size of an egg, and a little salt.
TROY PUDDING.
One cup suet, one cup molasses, one cup milk, one cup raisins, three cups flour, and yeast powder;
boil three hours.
SUET PUDDING.
Two cups suet, three cups flour, five eggs, two teaspoonfuls yeast powder, milk enough to make a
stiff batter, a little sugar, spice and fruit; boil three hours; to be eaten with a sauce.
SUET PUDDING, No. 2.
Two and a half cups milk, half cup suet, three and a half cups flour, half teacup molasses, one
teaspoon soda dissolved in water, one teacup raisins, and one teacup of currants.
GINGERBREAD PUDDING.
One cup molasses, one cup milk, one teaspoonful dry saleratus, one teaspoonful cloves, one cup
raisins, and flour as for soft gingerbread; steam one and a half hours. Sauce—One cup sugar, piece of
butter size of an egg, one egg well beaten; pour about three tablespoonfuls of boiling water over the
mixture.
BREAD AND BUTTER PUDDING.
One quart milk, four eggs, sweeten to taste; slices of bread buttered on both sides, enough to cover
the top; bake in a large shallow pan only until the custard is set; take out and spread over the whites of
four eggs, beaten, sweetened and flavored; bake five minutes and eat cold.
BATTER PUDDING.
One pint milk, three eggs, six tablespoonfuls flour, a little salt; bake twenty minutes or steam three
quarters of an hour slowly until nearly done, then increase the heat; serve with wine or strawberry
sauce; to be eaten immediately.
APPLE ROLL.
Make a crust as for yeast powder biscuit; roll out the size of a large plate nearly half an inch thick,
cover with apples, sliced, roll up carefully, lay on a plate and steam one hour; serve with hot or cold
sauce; berries may be used instead of apples.
GERMAN TOAST.
Beat two eggs lightly, slice a baker’s loaf, dip in the egg and fry quickly in hot lard; serve with hot
sauce.
LEMON POT PIE.
Grate the rind of six lemons, slice very thin, removing the white skin and seeds; make a paste as for
biscuit; use three cups of brown sugar and one pint of syrup; place these ingredients in the pot in
layers—first lemons, then one cup brown sugar, then a little syrup, then one-third of the crust; when
the last crust is placed pour on boiling water enough to come to the upper crust; boil about forty
minutes.
DELMONICO PUDDING.
Pare and slice apples, season with nutmeg and sugar, cover with a rich biscuit crust, put on the back
of the stove and allow it to steam, well covered, two or three hours; serve with sauce.
CREAM PUDDING.
Six eggs, one tablespoonful of sugar, a piece of soda the size of a pea, eight tablespoonfuls flour,
one teaspoonful salt, one and a half pints cream or milk; serve with wine sauce or sugar and butter
well beaten.
BROWN BETTY.
Take equal quantities of chopped apples (sour) and bread crumbs; butter a dish, put in the apples
and bread crumbs, mix with a teacup of sugar, and one of water; bake three quarters of an hour; take
the whites of four eggs, well beaten and sweetened, spread over the top and brown five minutes.
SPONGE PUDDING.
One cup of sifted flour, half cup of sugar, half cup of butter, six eggs, one pint of milk; wet the flour
with a little of the milk, add the remainder of the milk, cooking a little; then add the butter and sugar;
when cool add the eggs, beaten separately; set the dish in scalding water and bake an hour; serve with
a cold or hot sauce—cold usually preferred.
THE QUEEN OF PUDDINGS.
One pint of bread crumbs, one quart of milk, one cup of sugar, yolks of four eggs well beaten,
grated rind of one lemon, a piece of butter the size of an egg; bake until done, but not watery, about,
three quarters of an hour; when done spread over the top jelly or preserves; beat the whites to a froth,
with a cup of sugar and the juice of the lemon; set in the oven to brown; pour the whites on the top
before placing in the oven.
PUFF PUDDING.
One quart of milk, one pint of sifted flour, four eggs; bake twenty minutes; to be eaten immediately
with cold sauce.
POOR MAN’S PUDDING.
Four cups of flour, one cup of milk, one cup of chopped suet, one cup of molasses, one cup of
raisins, half teaspoon of soda dissolved in a little water, citron and currants if you wish; boil three
hours; to be eaten with hot sauce.
BOILED EGG PUDDING.
Eight eggs, one quart of milk, one pint of flour; boil one hour.
AMHERST PUDDING.
Four cups of flour, three quarters cup of molasses, one cup of milk (sour preferable), one cup of
chopped raisins, one cup of chopped suet, one teaspoon of soda, spice to the taste; steam three hours.
BAKED INDIAN PUDDING, No. 1
Two quarts of milk, ten heaping tablespoonfuls of Indian meal, one cup of syrup, a piece of butter
the size of an egg, a little salt; scald the meal with the milk, stir in the butter and syrup; reserve half a
cup of milk and add before putting in the oven; bake three or four hours.
BOILED INDIAN PUDDING.
Three pints of milk, one pint of meal, five eggs; sweeten and flavor to taste. Boil in a cloth two or
three hours; to be eaten with butter.
BAKED INDIAN PUDDING, No. 2.
Two quarts of milk, one and a half teacups of corn meal; put two-thirds of the milk on to boil; when
boiling stir in the corn meal, then take it from the fire, add the cold milk, one tablespoonful of flour,
and a little salt; sweeten with sugar and molasses to taste; add half a teacup of chopped suet and one
teaspoon of ginger.
BAKED INDIAN PUDDING, No. 3.
Two quarts of milk, one pint of meal; boil the milk, stir in the meal gradually; take it from the fire,
add two or three eggs, sugar and syrup to the taste—pretty sweet; if whey is desired, reserve a part of
the milk and add it cold; bake in a well buttered dish two or three hours.
BAKED INDIAN PUDDING, No. 4.
Three tablespoons of Indian meal to one quart of milk, sweeten well with molasses, mix the meal
and molasses together, and stir it into the boiling milk: add one cup of cold milk or whey; a little salt