Make a batter of two eggs, a pint of milk and[101] three or four spoonfuls of flour; pour it into a deep dish, and having pared six or eight apples, place them whole in the batter, and bake them.

[101]

HASTY PUDDING.

But man, more fickle, the bold license claims, In different realms, to give thee different names. Thee, the soft nations round the warm Levant Polanta call; the French, of course, Polante. E’en in thy native regions, how I blush To hear the Pennsylvanians call thee mush! All spurious appellations, void of truth; I’ve better known thee from my earliest youth: Thy name is Hasty Pudding! Thus our sires Were wont to greet thee from the fuming fires; And while they argued in thy just defence, With logic clear, they thus explained the sense: “In haste the boiling caldron, o’er the blaze, Receives and cooks the ready-powdered maize; In haste ’tis served, and then in equal haste, With cooling milk, we make the sweet repast. No carving to be done, no knife to grate The tender ear, and wound the stony plate; But the smooth spoon, just fitted to the lip, And taught with art the yielding mass to dip, By frequent journeys to the bowl well stored, Performs the hasty honors of the board.” [102]Such is thy name, significant and clear,— A name, a sound, to every Yankee dear; But most to me, whose heart and palate chaste Preserve my pure, hereditary taste. Barlow.

[102]

Barlow.

YORKSHIRE PUDDING.

The strong table groans Beneath the smoking sirloin, stretch’d immense From side to side; in which with desperate knife They deep incisions make, and talk the while Of England’s glory, ne’er to be defaced While hence they borrow vigor; or amain Into the pudding plunged at intervals, If stomach keen can intervals allow, Relating all the glories of the chase. Thomson.

The strong table groans

Thomson.

This pudding is especially an excellent accompaniment to a sirloin of beef. Six tablespoonfuls of flour, three eggs, a teaspoonful of salt, and a pint of milk, make a middling stiff batter; beat it up well; take care it is not lumpy. Put a dish under the meat; let the drippings drop into it, till it is quite hot and well greased; then pour in the batter. When the upper surface is browned and set, turn it, that both sides may be brown alike. A pudding an inch thick will take two hours. Serve it under 

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