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p. 9
Boiled Indian Pudding Four cups of Indian meal, add a little molasses & salt, a piece of butter the size of a hen's egg, put these ingredients together, scald one quart of milk and put it on to the meal, stir it all together then add three eggs, and sweeten it to your taste with more molasses, then put it in a tin boiler, let it boil six or seven hours; the longer it boils the better; it is a good plan to prepare all your ingredients the night before and to put yr pudding to boil on first [using?] [asnig nette] morning. As the water boils away, add boiling water to it. __
p. 10
Charlotte Russe Mrs. Webster
Take one quart of cream, and beat it until it is quite stiff with froth; just one ounce of [misin?]glass in a sauce pam with a tea cup of boiling water & let it remain where it will scald without boiling until the [misin?]glass is dissolved. Take a half pint of milk, two stalks of vanilla about an inch & a half long, or flour with ess; of rose. boil this until the milk is reduced to a [gill?] The yolks of three eggs well beaten, and stir them with the milk while on the fire _ Then add the [misin?]glass, & with three grantes of a pound of sugar. Stir it until it is cooled, to about the consestency of soft custard. then strain it thu a seive, or coarse cloth _ when ready cooled, add the cream, & stir them well together, both, it is better to add the whites of three, or four eggs, to the beaten up with the creamer. Line your mould, with long sheets of sponge cakes, or "ladies fingers," & pour in the material _ Before serving, pour a glass of marashino cordial on to the sponge cake past _ a little, added to the flower, is sometimes approved _