Custard Soufflé.
Two scant table-spoonfuls of butter, two table-spoonfuls of flour, two
table-spoonfuls of sugar, one cupful of milk, four eggs. Let the milk
come to a boil. Beat the flour and butter together; add to them,
gradually, the boiling milk, and cook eight minutes, stirring often.
Beat the sugar and the yolks of the eggs together. Add to the cooked
mixture, and set away to cool. When cool, beat the whites of the eggs
to a stiff froth, and add to the mixture. Bake in a buttered pudding
dish for twenty minutes in a moderate oven. Serve _immediately_
with creamy sauce.
Cabinet Pudding.
One quart of milk, four eggs, four table-spoonfuls of sugar, half a
teaspoonful of salt, one table-spoonful of butter, three pints of
stale sponge cake, one cupful of raisins, chopped citron and currants.
Have a little more of the currants than of the two other fruits. Beat
the eggs, sugar and salt together, and add the milk. Butter a three-
pint pudding mould (the melon shape is nice), sprinkle the sides and
bottom with the fruit, and put in a layer of cake. Again sprinkle in
fruit, and put in more cake. Continue this until all the materials are
used. Gradually pour on the custard. Let the pudding stand two hours,
and steam an hour and a quarter. Serve with wine or creamy sauce.
English Plum Pudding.
A pound of suet, chopped fine; a pint of sugar, one pound of grated
stale bread, one pound of raisins, two of currants, a glass of brandy,
two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little
salt Beat well, and steam five hours. Serve with rich sauce.
Rachel Pudding.
One quart of breadcrumbs, one of apples, cut very fine; half a cupful
of suet, chopped very fine; one cupful of English currants, the rind
and juice of two lemons, four eggs, well beaten. Mix thoroughly.
Grease a pudding mould, and put the mixture in it. Steam three hours,
and serve with rich wine sauce.
Chocolate Pudding.
One quart of milk, four table-spoonfuls of corn-starch, four of sugar,
four of scraped chocolate, two of boiling water, two eggs, one
teaspoonful of salt. Reserve one cupful of the milk, and put the
remainder on to boil. Put the sugar, chocolate and water in a sauce-
pan or, better still, a small frying-pan, and stir over a _hot_
fire for about a minute, when the mixture should be smooth and glossy.
Stir this into the boiling milk. Mix the corn-starch with cold milk.
Beat the egg, and add to the corn-starch and milk; add, also, the
salt. Stir this into the _boiling_ milk, and beat well for about
three minutes. Turn the mixture into a melon mould that has been
dipped in cold water. Let the pudding stand in the mould about fifteen
minutes. Turn into the pudding dish, and heap whipped cream around it.
Serve sugar and cream with it; or, vanilla sauce will answer.
Chocolate Roll Pudding.
This pudding consists of cake, frosting and sauce. It is very nice.
Beat the whites of three eggs to a stiff froth, and add the yolks.
Beat into the eggs one cupful of sugar and one of flour. As soon as
all are thoroughly mixed, stir in half a cupful of cold water, in
which has been dissolved soda about the size of a pea. Pour thin into
a buttered pan, and bake in a moderate oven from twelve to fifteen
minutes. When baked, sprinkle the top with two table-spoonfuls of
milk.
Frosting: Beat the whites of six eggs to a froth, and divide into two
parts. Put a teaspoonful of sugar to one half, and one teaspoonful of
sugar and three of grated chocolate to the other. Take the cake from
the pan and put it on a flat dish or tin sheet. Spread half of each
mixture over the top. Return to the oven for about five minutes, to
harden the frosting. Take out and roll up. Put the remainder of the
frosting on the top and sides of the roll. Put again in the oven to
harden the frosting. Take out, and slide on a flat dish. Pour the
sauce around, and serve. The yolks of the eggs may be used for
puddings or custards.
Sauce: One egg, one tea-cupful of powdered sugar, five table-spoonfuls
of boiling milk, one teaspoonful of vanilla extract. Beat the white of
the egg to a stiff froth, and gradually beat in the sugar. Add the
yolk of the egg, the vanilla, and lastly the boiling milk.
Ground Rice Pudding.
One quart of milk, five table-spoonfuls of ground rice, four of sugar,
one teaspoonful of salt, six eggs, half a cupful of butter. Put the
milk in the double boiler, reserving half a cupful. Mix the rice and
cold milk together, and stir into the milk in the boiler when this is
hot. Stir constantly for five minutes. Add the salt, butter and sugar,
and set away to cool. When cold, add the eggs, well beaten. Bake one
hour in a moderate oven. Serve with creamy sauce.
Rice Pudding.
One cupful of rice, one quart of milk, one cupful of raisins, one
heaping teaspoonful of salt, one cupful of water, one quart of soft
custard. Wash the rice, and let it soak two hours in cold water. Turn
off the water, and put the rice in the double boiler with the cupful
of water. Cook half an hour; then add the salt, raisins and milk, and
cook an hour longer. Butter a melon mould and pack the rice in it. Let
it stand twenty minutes. Turn out on a deep dish, decorate with bits
of bright jelly, pour the custard around, and serve. The custard
should be _cold_ and the pudding _hot_. The raisins can be omitted
if not liked.
German Puffs.
The yolks of six eggs, five table-spoonfuls of flour, one of melted
butter, one pint of milk, half a teaspoonful of salt. Beat the yolks
of the eggs light, add the milk to them, and pour part of this mixture
on the flour. Beat light and smooth; then add the remainder of the
eggs and milk, and the salt and butter. Butter muffin pans, and half
fill them with the batter. The quantities given will make twelve
puffs. Bake twenty minutes in a quick oven. Serve on a hot platter
with the sauce poured over them.
Sauce: The whites of six eggs, one cupful of powdered sugar, the juice
of two oranges or of one lemon. After beating the whites to a stiff
froth, gradually beat in the sugar, and then the juice of the fruit.
Down-East Pudding.
One pint of molasses, one quart of flour, one table-spoonful of salt,
one teaspoonful of soda, three pints of blackberries. Boil three
hours, and serve with sauce made in the following manner:
One tea-cupful of powdered sugar, half a cupful of butter, one egg,
two teaspoonfuls of _boiling_ water, one of brandy. Beat the
butter to a cream, and add, very gradually, the sugar and brandy. Beat
in the yolk of the egg, and, when perfectly creamy, add the white,
which has been beaten to a froth; then add the water, and stir very
carefully.
Amber Pudding.
One dozen large, tart apples, one cupful of sugar, the juice and rind
of two lemons, six eggs, four table-spoonfuls of butter, enough puff
or chopped paste to line a three-pint pudding dish. Pare and quarter
the apples. Pare the thin rind from the lemon, being careful not to
cut into the white part. Put the butter, apple, and lemon rind and
juice in a stew-pan with half a cupful of water. Cover tightly, and
simmer about three-quarters of an hour. Rub through a sieve, add the
sugar, and set away to cool. Line the dish with _thin_ paste.
Beat the yolks of the eggs, and stir into the cooled mixture. Turn
this into the lined dish. Bake slowly for half an hour. Beat the
whites to a stiff froth, and gradually beat into them three table-
spoonfuls of powdered sugar. Cover the pudding with this. Return to
the oven and cook twelve minutes with the door open. Serve either hot
or cold.
Fig Pudding.
One cupful of molasses, one of chopped suet, one of milk, three and a
quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon,
half a teaspoonful of nutmeg, one pint of figs. Mix together the
molasses, suet, spice, and the figs, cut fine. Dissolve the soda with
a table-spoonful of hot water, and mix with the milk. Add to the other
ingredients. Beat the eggs light, and stir into the mixture. Add the
flour, and beat thoroughly. Butter two small or one large brown bread
mould. Turn the mixture into the mould or moulds, and steam five
hours. Serve with creamy or wine sauce.
Date Pudding.
Make the same as fig pudding, but use a pint of dates instead of the
figs.
Apple Tapioca Pudding.
One large cupful of tapioca, three pints of water, one cupful of
sugar, one teaspoonful of salt, one teaspoonful of essence of lemon,
three pints of pared and quartered apples. Wash the tapioca and soak
over night in three pints of cold water (three hours will do if there
is no more time). Put the tapioca in the double boiler and cook until
it looks clear. It will take from twenty to thirty minutes. When
cooked enough, add the sugar, salt and lemon, and then the apples.
Turn into a buttered dish and bake an hour and a quarter. Let it stand
in a cool room half an hour before serving. Serve with sugar and
cream.
Baked Apple Pudding.
Fill a three-quart earthen dish with pared and quartered apples.
Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one
table-spoonful of butter, and half a cupful of water. Cover, and bake
thirty minutes. Make half the rule for chopped paste. Roll a piece of
the paste into a strip that will reach around the pudding dish. This
strip should be about two inches deep. Roll the remainder of the paste
to cover the dish. Take the pudding dish from the oven, slip the strip
of paste between the apple and the dish, and put on the top crust.
Return to the oven, and bake one hour longer. Serve with a cream
sauce.
Dutch Apple Pudding.
One pint of flour, one teaspoonful of cream of tartar, half a
teaspoonful of soda, half a teaspoonful of salt, an egg, a generous
two-thirds of a cupful of milk, two table-spoonfuls of butter, four
large apples. Mix the salt, soda and cream of tartar with the flour,
and rub through the sieve. Beat the egg light, and add the milk. Rub
the butter into the flour. Pour the milk and egg on this, and mix
quickly and thoroughly. Spread the dough about half an inch deep on a
buttered baking pan. Have the apples pared, cored and cut into
eighths. Stick these pieces in rows into the dough. Sprinkle with two
table-spoonfuls of sugar. Bake in a quick oven for about twenty-five
minutes. This pudding is to be eaten with sugar and cream or a simple
sauce.
Apple Soufflé.
One pint of steamed apple, one table-spoonful of melted butter, half a
cupful of sugar, the whites of six eggs and the yolks of three, a
slight grating of nutmeg. Stir into the hot apple the butter, sugar
and nutmeg, and the yolks of the eggs, well beaten. When this is cold,
beat the whites of the eggs to a stiff froth, and stir into the
mixture. Butter a three-pint dish, and turn the _soufflé_ into
it. Bake thirty minutes in a moderate oven. Serve immediately with any
kind of sauce.
Apple and Rice Pudding.
One cupful and a half of uncooked rice, and two dozen apples. Wash the
rice well, and soak two hours in cold water. Peel and quarter the
apples. Wet the pudding cloth and spread it in the colander. Cover
with two-thirds of the rice. Lay in the apples, having them packed as
closely as possible. Sprinkle the remainder of the rice over them. Tie
as tightly as possible, and plunge into boiling water. Boil one hour.
Serve with molasses sauce.
Eve's Pudding.
Six eggs, six apples, six ounces of bread, six ounces of currants,
half a teaspoonful of salt, nutmeg. Boil three hours, or steam four.
Serve with wine sauce.
Batter and Fruit Pudding.
One pint of milk, one pint of flour, four eggs, one table-spoonful of
butter, one teaspoonful of salt, one pint of fruit, pared and
quartered, (apples or peaches are best). Beat the eggs well with a
spoon, and add the milk to them. Turn part of this mixture on the
flour, and beat to a light, smooth batter. Add the remainder of the
milk and eggs, and the salt. Butter a pudding dish and pour in the
batter. Sprinkle in the fruit. Bake half an hour. Serve with foaming
sauce the moment it comes from the oven.
Amherst Pudding.
Three-fourths of a cupful of butter, three-fourths of a pint of sugar,
four eggs, five table-spoonfuls of strained apple, the grated rind and
the juice of a lemon, and nutmeg and rose-water, if you like. Bake
half an hour, in a moderate oven, in a shallow pudding dish that has
been lined with a rich pasts, rolled very thin. Let it become
partially cooled before serving.
Swiss Pudding.
One tea-cupful of flour, four table-spoonfuls of butter, three of
sugar, one pint of milk, five eggs, the rind of a lemon. Grate the
rind of the lemon (the yellow part only, remember,) into the milk,
which put in the double boiler. Rub the flour and butter together.
Pour the boiling milk on this, and return to the boiler. Cook five
minutes, stirring the first two. Beat the yolks of the eggs and the
sugar together, and stir into the boiling mixture. Remove from the
fire immediately. When cold, add the whites of the eggs, beaten to a
stiff froth. Have a three-quart mould, well buttered. Turn the mixture
into this, and steam forty minutes. Turn on a hot dish, and serve
without delay. Creamy sauce, or a tumbler of currant jelly, melted
with the juice of two lemons, should be served with it.
Delicate Indian Pudding.
One quart of milk, two heaping table-spoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt. Boil the
milk in the double boiler. Sprinkle the meal into it, stirring all the
while. Cook twelve minutes, stirring often. Beat together the eggs,
salt, sugar and half a teaspoonful of ginger. Stir the butter into the
meal and milk. Pour this gradually on the egg mixture. Bake slowly one
hour.
Indian and Apple Pudding.
One cupful of Indian meal, one cupful of molasses, two quarts of milk,
two teaspoonfuls of salt, three table-spoonfuls of butter, or one of
finely-chopped suet; one quart of pared and quartered apples (sweet
are best, but sour will do), half a teaspoonful of ginger, half a
teaspoonful of grated nutmeg. Put the milk on in the double boiler.
When it boils, pour it gradually on the meal. Pour into the boiler
again and cook half an hour, stirring often. Add the molasses, butter,
seasoning and apples. Butter a deep pudding dish, pour the mixture
into it, and bake slowly three hours. Make half the rule if the family
is small.