CHAPTER XII.

PLAIN PUDDINGS AND PIES.

General Directions in regard to Puddings and Custards. Little Girl’s Pie. Little Boy’s Pudding. Children’s Fruit Dumpling. Birth-day Pudding. Children’s Boiled Fruit Pudding. English Curd Pie. Fruit Fritters. Common Apple Pie. Plain Custard. A Richer Custard. Another Custard. Mush, or Hasty Pudding. Stale Bread Fritters (fine). To prepare Rennet. Rennet Custard. Bird’s Nest Pudding. A Minute Pudding of Potatoe Starch. Tapioca Pudding. Sago Pudding. Cocoanut Pudding (Plain). New England Squash, or Pumpkin Pie. Ripe Fruit Pies. Batter Pudding. Mock Cream. Bread Pudding. Sunderland Pudding. An Excellent Apple Pie. Boiled Apple Pudding. Spiced Apple Tarts. Boiled Indian Pudding. Baked Indian Pudding. Rice Balls, or German Pudding. Apple Custard. Rhubarb Pie. Plain Macaroni or Vermacelli Puddings. Green Corn Pudding. Bread Pudding for Invalids, or Young Children. Plain Rice Pudding, without Eggs. Another Sago Pudding. Oat Meal Mush. Modes of Preparing Apples for the Table. Fruit Custards. Modes of Preparing Rice for the Dinner or Tea Table. Rice and Meat Pudding. Modes of preparing Dishes with Dry Bread, or Bread so old as to be not good for the table, 104