Practical Cook book

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BAKED CORNMEAL PUDDING.
Scald one pint of milk ; moisten one and one-half tablespoonfuls of cornmeal with a little cold milk ; pour over it the hot milk and cook in a double boiler for two hours, stirring frequently; then add one level tablespoonful of butter, one-half teaspoonful of salt; two tablespoonfuls of molasses, two eggs and one pint of cold milk ; butter a baking dish and fill with the mixture ; bake in a moderate oven one hour; set the baking dish into a pan of hot water.
CARAMEL CUS
...TARDS.
Three eggs. Two-third cupful of caramelized Two eupfuls of milk, sugar.
Scald the milk; beat the eggs; pour the hot milk over the beaten eggs; add the sugar, or rather syrup; pour into buttered custard cups ; set the cups in pan of hot water ; bake in cool oven until firm ; serve with caramel sauce.
Pudding Sauces GOLDEN SAUCE.
One-third cupful of butter, One-third cupful of milk, One cupful of sugar (powdered). Grated rind of half an -grange. Yolks of two eggs, Cream the butter ; add the sugar and cream together ; then add the yolks of the eggs and orange rind ; heat the milk scalding hot ; pour onto the butter; cook until it thickens.


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