Royal Pudding.
One quart of milk, half a cupful of sago, two table-spoonfuls of
butter, one tea-cupful of granulated sugar, half a teaspoonful of
salt, four eggs, four table-spoonfuls of raspberry jam, four table-
spoonfuls of wine. Put the milk in the double boiler, and just before
it comes to a boil, stir in the sago. Cook until it thickens (about
half an hour), stirring frequently; then add the butter, sugar and
salt. Let it cool; and when cold, add the yolks of the eggs, well
beaten, and the wine. Turn into a buttered pudding dish, and bake half
an hour. Set away to cool. When cold, spread the jam over it. Beat the
whites of the eggs to a stiff froth, and stir into them four table-
spoonfuls of powdered sugar. Spread this on the pudding. Brown
quickly, and serve. The pudding can be made the day before using. In
this case, put the whites of the eggs in the ice chest, and make the
meringue and brown just before serving.
Cold Tapioca Pudding.
Soak a cupful of tapioca over night in a quart of cold water. In the
morning drain off all the water. Put the tapioca and a quart and half
a pint of milk in the double boiler. After cooking forty-five minutes,
add a teaspoonful of salt Stir well, and cook fifteen minutes longer.
Wet a mould or bowl in cold water. Turn the pudding into this, and set
away to cool. Serve with sugar and cream. This. pudding is also nice
hot.
Danish Pudding.
One cupful of tapioca, three generous pints of water, half a
teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any
kind of bright jelly. Wash the tapioca, and soak in the water all
night. In the morning put on in the double boiler, and cook one hour.
Stir frequently. Add the salt, sugar and jelly, and mix thoroughly.
Turn into a mould that has been dipped in cold water, and set away to
harden. Serve with cream and sugar.
Black Pudding.
One quart of blueberries, one pint of water, one cupful of sugar, a
five-cent baker's loaf, butter. Stew the berries, sugar and water
together. Cut the bread in thin slices, and butter these. Put a layer
of the bread in a deep dish, and cover it with some of the hot
berries. Continue this until all the bread and fruit is used, and set
away to cool. The pudding should be perfectly cold when served. Serve
with cream and sugar. Any other small berries can be used instead of
blueberries.
Almond Pudding.
One pint of shelled almonds, two dozen macaroons, the grated rind of a
lemon, half a cupful of sugar, half a cupful of butter, the yolks of
six eggs, one quart of milk, one pint of cream, one table-spoonful of
rice flour. Blanch the almonds and pound them in a mortar. Put the
milk in a double boiler, reserving half a cupful. Add the pounded
almonds to it. Mix the rice flour with the half cupful of cold milk,
and stir into the boiling milk. Cook six minutes, and put away to
cool. When about half cooled, add the sugar and butter, which should
have been beaten together until light When cold, add the yolks of the
eggs, well beaten, the macaroons, which have been dried and rolled
fine, and the cream. Butter a pudding dish that will hold a little
more than two quarts; or, two small ones will do. Turn the mixture
into this, and bake slowly forty-five minutes. Serve cold.
Jenny Lind Pudding.
One dozen sponge fingers, one dozen macaroons, one dozen cocoanut
cakes, one quart of custard, two cupfuls of freshly-grated cocoanut.
Make a quart of soft custard, and season with one teaspoonful of lemon
extract or two table-spoonfuls of wine. When cold, pour on the cakes,
which have been arranged in a deep glass dish. Sprinkle the grated
cocoanut over this, and serve. If you have not the fresh cocoanut use
one cupful of the prepared.
Peach Meringue Pudding.
Three dozen ripe peaches, one and a third cupfuls of granulated sugar,
six table-spoonfuls of powdered sugar, one quart of milk, three
teaspoonfuls of corn-starch, six eggs. Put one cupful of the
granulated sugar and one pint of water on to boil. Peel and quarter
the peaches. When the sugar and water begins to boil, put in one-third
of the peaches, and simmer eight minutes. Take them up, and put in
another third. Continue this until all the fruit is done. Boil the
syrup until it becomes thick. Pour over the peaches and set away to
cool. Separate the whites and yolks of the six eggs, and put the
whites in the ice chest. Beat together the yolks and one-third of a
cupful of sugar. Put a pint and a half of milk in the double boiler.
Mix three teaspoonfuls of corn-starch with half a pint of cold milk,
and when the other milk is boiling, stir this into it Stir for three
minutes; then put on the cover and cook three minutes longer. Pour the
boiling mixture gradually on the beaten eggs and sugar. Return to the
boiler and cook four minutes, stirring all the while. Take from the
fire, add half a teaspoonful of salt, and set away to cool. This is
the sauce. Twenty minutes before serving heap the peaches in the
centre of a shallow dish. Beat the whites of the eggs to a stiff
froth, and gradually beat in five table-spoonfuls of powdered sugar.
Cover the peaches with this. Place a board in the oven, put the dish
on it, and cook until a light brown. Season the sauce with one-fourth
of a teaspoonful of almond extract, and pour around the pudding.
Serve.
The peaches and sauce must be cold. If the oven is hot, and the board
is placed under the dish, the browning of the meringue will not heat
the pudding much.
Apple Meringue Pudding.
Two quarts of pared and quartered apples, a lemon, two cupfuls of
granulated sugar and six table-spoonfuls of powdered, six eggs, one
quart of milk, three teaspoonfuls of corn-starch. Pare the thin yellow
rind off of the lemon, being careful not to cut into the white part,
and put it in a sauce-pan with one and two-thirds cupfuls of the
granulated sugar. Boil ten minutes; then put in the apples and juice
of the lemon. Cover, and simmer half an hour. The apples should be
tender, but not much broken. Take them up, and boil the syrup until
thick. When it is reduced enough, pour it over the apples, and put
these away to cool. Make the sauce and finish the pudding the same as
for peach meringue, flavoring the sauce, however, with extract of
lemon.
Frozen Cabinet Pudding.
Two dozen stale lady-fingers, one cupful of English currants, one pint
of cream, one pint of milk, one _small_ tea-cupful of sugar,
three eggs, three table-spoonfuls of wine. Put the milk in the double
boiler. Beat the eggs and sugar together, and gradually pour the hot
milk on them. Return to the boiler and cook two minutes, stirring all
the while. Pour the hot custard on the lady-fingers, add the currants,
and set away to cool. When cold, add the wine and the cream, whipped
to a froth. Freeze the same as ice cream. When frozen, wet a melon
mould in cold water, sprinkle a few currants on the sides and bottom,
and pack with the frozen mixture. Pack the mould in salt and ice for
one hour. At serving time, wipe it, and dip in warm water for a moment
Turn out the pudding on a dish, pour apricot sauce around it, and
serve.
Frozen Cabinet Pudding, No. 2.
One dozen macaroons, one dozen and a half sponge fingers, one dozen
cocoanut cakes, one cupful of English currants, one quart of custard.
Wet a melon mould in cold water. Sprinkle the sides and bottom with
currants. Arrange layers of the mixed cakes, which sprinkle with
currants. Continue this until all the cake and currants are used. Put
a pint and a half of milk in the double boiler. Beat together four
eggs and two table-spoonfuls of sugar. When the milk is hot, stir in
one-third of a package of gelatine, which has been soaking one hour in
half a cupful of milk. Add the beaten egg and sugar, and cook four
minutes, stirring all the while. Take off, and add one-fourth of a
teaspoonful of salt and one teaspoonful of vanilla, or two table-
spoonfuls of wine. Pour this, a few spoonfuls at a time, on the cake.
Set away to cool. When cold, cover with thick white paper, and put on
the tin cover. Pack the mould in salt and ice for four or six hours.
At serving time, wipe the mould free of salt and ice and dip for a
moment in warm water. Take off the cover and paper, and turn out.
Serve with quince sauce.
Peach Pudding.
Pare and cut fine one dozen ripe peaches. Sprinkle with three table
spoonfuls of sugar, and let them stand one hour. Make a custard the
same as for frozen cabinet pudding, No. 2. Have the peaches in a deep
glass dish, and, as soon as the custard is partly cooled, turn it on
them. Set away in a cold place for six or eight hours. When
convenient, it is well to make this pudding the day before using.
Orange Pudding.
One pint of milk, the juice of six oranges and rind of three, eight
eggs, half a cupful of butter, one large cupful of granulated sugar, a
quarter of a cupful of powdered sugar, one table-spoonful of ground
rice, paste to line the pudding dish. Mix the ground rice with a
little of the cold milk. Put the remainder of the milk in the double
boiler, and when it boils, stir in the mixed rice. Stir for five
minutes; then add the butter, and set away to cool. Beat together the
sugar, the yolks of the eight eggs and whites of four. Grate the rind
and squeeze the juice of the oranges into this. Stir all into the
cooked mixture. Have a pudding dish, holding about three quarts, lined
with paste. Pour the preparation into this, and bake in a moderate
oven for forty minutes. Beat the remaining four whites of the eggs to
a stiff froth, and gradually beat in the powdered sugar. Cover the
pudding with this. Return to the oven, and cook ten minutes, having
the door open. Set away to cool. It must be ice cold when served.
Orange Pudding, No. 3.
One cupful and a half of granulated sugar, six table-spoonfuls of the
powdered, six eggs, six large, or eight small, sweet oranges, half a
package of gelatine, one quart of boiling milk. Soak the gelatine for
two hours in one cupful of the milk. Put the remaining milk in the
double boiler. Beat together the yolks of the eggs and the granulated
sugar. When the milk boils, stir in the gelatine, and then the beaten
yolks and sugar. Stir constantly until the mixture begins to thicken
(which will be about five minutes); then remove from the fire and put
away to cool. Pare the oranges, and free them of seeds and tough
parts. Put them in a large glass dish, and when the custard has
cooled, pour it over the fruit. Let this stand in a cold place six or
eight hours. Beat the whites of the eggs to a stiff froth, and
gradually beat in the powdered sugar. Cover the pudding with this, and
serve.
Royal Diplomatic Pudding.
Soak half a box of gelatine in half a cupful of cold water one or two
hours. Pour on this two-thirds of a pint of boiling water, and add the
juice of a lemon, a cupful of sugar and half a pint of wine. Stir, and
strain. Have two moulds, one holding two quarts, the other a quart.
Put a layer of jelly in the large mould, and place on ice. When hard,
garnish with candied cherries, cut in two. Pour in a few spoonfuls of
liquid jelly, _not hot,_ to hold the cherries, and then pour in
enough to cover them. When the jelly is perfectly hard, set the small
mould in the centre of the large one, and fill the space between with
jelly. Fill the small mould with ice, and set both in a basin of ice
water. When the jelly is again hard, remove the ice from the small
mould, which fill with warm water, and lift it out carefully. The
vacant space is to be filled with custard made by the following
recipe: The yolks of five eggs, half a cupful of sugar, two table-
spoonfuls of wine, one teaspoonful of vanilla extract, half a box of
gelatine, soaked in half a cupful of cold water, a scant cupful of
milk. Put the milk to boil. Add the gelatine, and the eggs and sugar,
beaten together. Strain, and add the wine and vanilla. When the
custard begins to thicken, add half a pint of cream, whipped to a
stiff froth. Pour the custard into the space mentioned, and let it
stand until it hardens. Turn the pudding out of the mould, and serve
with soft custard poured around it.
Orange Diplomatic Pudding.
Make one quart of orange jelly. Arrange this in the mould and make a
filling the same as for royal diplomatic pudding. Flavor the filling,
and the custard for the sauce, with orange.
Lemon Diplomatic Pudding.
Make one quart of lemon jelly, and prepare the mould with it the same
as for the royal diplomatic pudding. Make a lemon sponge, with which
fill the cavity. When hard, serve with a custard flavored with lemon.
Bird's Nest Pudding.
Half a package of Cox's sparkling gelatine, six oranges, three cupfuls
and a half of sugar, one pint of blanc-mange. Take the peel from the
oranges in quarters. Put it in two quarts of water, and let it stand
over night. In the morning drain off the water. Cut the peel in thin
strips with the scissors. Put it in cold water and boil until tender.
Make a syrup of half a cupful of sugar and a pint of water. Drain the
straws of orange peel on a sieve. Put them in this syrup and simmer
half an hour. Turn into a bowl, and let stand until next day. Put one
pint of sugar and one pint of water on to boil. Cook rapidly for
twenty minutes; the syrup will then fall from the spoon in threads.
Put the straws in this and boil half an hour. Take out, and drain on a
sieve. As they dry, put them in a dish, which place in the warm oven.
These are for the nests. For the jelly, soak the gelatine two hours in
half a cupful of cold water; then pour on it enough boiling water to
make, with the juice of the oranges, two cupfuls and a half. Add one
small cupful of sugar and the orange juice. Stir well, and strain
through a napkin into a shallow dish. In one end of each of six eggs
make a hole, about the size of a cent Break the yolks with a skewer,
and pour the eggs into a bowl. (They may be used for puddings and
custards.) Wash and drain the shells. Fill them with the blanc-mange.
Have a pan filled with meal, in which to stand the shells. Set away to
cool. Break the jelly in pieces with a fork, and put in a flat glass
dish. Arrange the straws in the form of nests, six in number, and
arrange them on the jelly. Place the eggs in these, and serve.
Quince Iced Pudding.
Beat three eggs very light; then add one cupful and a half of powdered
sugar, and beat until foamy. Put two cupfuls of sifted pastry flour in
the sieve, and add one teaspoonful of cream of tarter and half a
teaspoonful of soda. Stir half a cupful of cold water into the beaten
eggs and sugar; then sift the flour on this. Mix quickly and
thoroughly. Have a tin mould similar to the border moulds shown in the
chapter on Kitchen Furnishing, but of oval shape, higher and plain. It
should be about four inches high, and six wide and eight long, top
measurement--the mould tapering. The space between the outer and inner
walls should be an inch and a half. Butter this mould and pour the
cake mixture into it. Bake slowly for forty-five minutes. Let it stand
in the mould until nearly cold. Turn on a flat dish. Put the whites of
two eggs in a bowl, gradually beat into them one cupful and a half of
powdered sugar, and season with half a teaspoonful of vanilla extract
Ice the cake with this, and set away to dry. In the meantime, make a
cream with one generous quart of cream, one cupful of sugar, one
table-spoonful of vanilla and one pint of soft custard. Freeze the
same as ice cream. Spread the inside of the cake with a large tumbler
of quince jelly. At serving time pack the frozen cream in the centre
of the cake. Heap whipped cream on the top and at the base, and serve
immediately. This is an elegant pudding, and is not difficult to make.
Princess Pudding.
Soak for an hour in a pint of cold water one box of Cox's sparkling
gelatine, and add one pint of boiling water, one pint of wine, the
juice of four lemons, and three large cupfuls of sugar. Beat the
whites of four eggs to a stiff froth, and stir into the jelly when it
begins to thicken. Pour into a large mould, and set in ice water in a
cool place. When ready to serve, turn out as you would jelly, only
have the pudding in a deep dish. Pour one quart of soft custard around
it, and serve.
Apple Porcupine.
Sixteen large apples, two large cupfuls of granulated sugar, one
lemon, one quart of water, one tea-cupful of powdered sugar, one quart
of milk, one table-spoonful of corn-starch, half a teaspoonful of
salt, six eggs, one pint of blanched almonds. Put the water and
granulated sugar in a sauce-pan. Have ten of the apples pared and
cored, and as soon as the sugar and water boils, put in as many of the
apples as will cook without crowding. Simmer gently until the fruit is
cooked through. When done on one side the fruit must be turned. Drain,
and cool them on a dish. Cook ten apples in this manner. Have the six
that remain pared and quartered and stewed in one cupful of water.
Turn the stewed apples into the syrup left from cooking the others.
Add the grated rind and the juice of the lemon. Simmer until a smooth
marmalade is formed. It will take about twenty minutes. Set away to
cool. Put the milk on in the double boiler, reserving half a cupful.
When it boils, stir in the corn-starch, which has been mixed with the
cold milk. Stir well, and cook five minutes. Beat the yolks of the six
eggs and the whites of two with half of the powdered sugar. Gradually
pour the boiling mixture on this. Return to the boiler and cook three
minutes, stirring all the time. Add the salt. Turn into a pitcher or
bowl, and set away to cool. Heap the cooked apples in a mound, using
the marmalade to fill up the spaces between the apples. Beat the four
whites of eggs to a stiff froth, and beat the half cupful of powdered
sugar into it. Cover the apples with this, and stick the almonds into
it. Brown slowly in the oven. Set away to cool. At serving time,
season the custard with lemon, and pour it around the porcupine.