Batter Pudding
Having beaten eight eggs till very thick and smooth, stir them gradually into a pan of milk, in turn with eight table-spoonfuls of flour, added by degrees. Give the whole a hard stirring at last. Dip a square pudding cloth into hot water, shake it out, dredge it with flour, and spread it over the inside of an empty pan. Pour the pudding mixture into it. Gather up the cloth, leaving ample space for the pudding to swell in boiling, and securing the string tightly. Put the pudding into a large pot of boiling water, and boil it fast and steadily for two hours. Turn it with a large fork once or twice while boiling. When done, dip it for a moment in cold water, that you may turn it out easily. Send it to table hot, and eat it with any sauce you like, from molasses, or butter and sugar, to wine sauce. This, if exactly followed, is the very best receipt for a plain batter pudding. It may be made of corn meal, or wheat bread-crumbs, (eight table-spoonfuls to eight eggs, and one quart of milk.) Corn meal requires with it one or two spoonfuls of wheat flour for this pudding.
We cannot approve of boiling batter puddings in moulds, as they are rarely allowed sufficient space for swelling, and are therefore tough and solid. Also, it is frequently very difficult to get a hot pudding out of a mould.
The above pudding is very nice baked in the dripping pan under a piece of roast beef or veal.