and one whole one well beaten. Add four tablespoonfuls of sugar, and
strain the mixture into cups; place these in a dripping pan full of hot
water, grate a little lemon rind over the top of each, and bake in a
moderate oven. If preferred, the milk may be first flavoured with
cocoanut. It is also better to have the milk nearly hot when stirring in
the egg. Half a cupful of the milk should be reserved to add to the egg
before turning into the heated portion.
FARINA CUSTARD.--Flavor a quart of milk with cocoanut as directed
on page 298. Cook two tablespoonfuls of farina in the flavored milk for
twenty minutes, in a double boiler; then set aside to cool. When nearly
cold, add two tablespoonfuls of sugar and the well-beaten yolks of two
eggs. Beat all together very thoroughly, and lastly stir in the whites
of the eggs which have been previously beaten to a stiff froth. Bake in
one dish set inside another filled with hot water, just long enough to
set the custard. Serve cold.
FARINA PUDDING.--Take a cup of cold cooked farina and soak it in
four cups of milk until there are no lumps, or rub through a colander;
add two well-beaten eggs, one scant cup of sugar and one cup of raisins;
bake in a moderate oven until the custard is well set.
FLOATING ISLAND.--Make a custard of a pint of milk flavored with
cocoanut, and the yolks of three eggs; sweeten to taste, and steam in a
double boiler. When done, turn into a glass dish. Have the whites of the
eggs whipped to a stiff froth, and drop for a few seconds on the top of
a pan of scalding hot water, turning so that both sides may be alike
coagulated but not hardened; skim off, and put in islands on the top of
the custard. When quite cold, drop bits of different colored jellies on
the islands, and keep in a cool place till needed. Or put a spoonful of
fruit jelly in the bottom of small glasses, and fill with the custard
with a spoonful of the white on top.
FRUIT CUSTARD.--Heat a pint of red raspberry, strawberry, or
currant juice to boiling, and stir into it two tablespoonfuls or
cornstarch rubbed smooth in a little cold water. Stir constantly until
thickened, then add half a cup of sugar, or less if the fruit juice has
been sweetened; take from the fire and stir in the stiffly beaten whites
of three eggs, stirring all the time so that the hot mixture will
coagulate the egg. Make a custard of a pint of milk, the yolks of the
three eggs, and three tablespoonfuls of sugar. When done, set on the ice
to cool. Dish in a glass dish when cold, placing the fruit mixture by
spoonfuls on top, and serve.
GRAHAM GRITS PUDDING.--Heat two cups of milk in a double boiler.
When boiling, stir in one cup of Graham grits moistened with one cup of
cold milk. Cook for an hour and a half in a double boiler, then remove
from the fire and cool. Add three tablespoonfuls of sugar, three fourths
of a cup of finely chopped apples, and one fourth of a cup of chopped
raisins, and two well-beaten eggs. Bake three fourths of an hour in a
moderate oven.
GROUND RICE PUDDING.--Simmer a few pieces of thinly cut lemon rind
or half a cup of cocoanut, very slowly in a quart of milk for twenty
minutes, or until the milk is well flavored. Strain the milk through a
fine strainer to remove the lemon rind or cocoanut, and put into a
saucepan to boil. Mix four large tablespoonfuls of ground rice smooth
with a little cold milk, and add to the boiling milk. Cook until the
whole has thickened, then set aside to cool. When nearly cold, add two
tablespoonfuls of sugar and two well-beaten eggs. Bake in a gentle oven
in a dish placed in a pan of hot water, until the whole is lightly
browned.
LEMON PUDDING.--Grate the rind of one lemon; soften one pint of
bread crumbs in one quart of sweet milk, add the yolks of two eggs, and
half a cup of sugar mixed with grated lemon rind. Bake twenty minutes.
Beat to a froth the whites of the eggs, the juice of the lemon, and half
a cup of sugar. Spread over the top, and return to the oven for five
minutes. This may be baked in cups if preferred.
LEMON CORNSTARCH PUDDING.--Beat the yolks of two eggs in a pudding
dish; add a cupful of sugar; dissolve four tablespoonfuls of cornstarch
in a little cold water, stir it into two teacupfuls of actively boiling
water; when thickened, add the juice of two lemons with a little grated
peel; turn over the eggs and sugar, beating well to mix all together,
and bake about fifteen minutes. If desired, the beaten whites of the
eggs may be used to meringue the top. Serve either cold or hot.
LEMON CORNSTARCH PUDDING NO. 2.--Mix together one half cup of
cornstarch, one half cup of sugar, the juice and a portion of the grated
rind of one medium-sized lemon. Add to these ingredients just enough
cold water to dissolve thoroughly, then pour boiling water over the
mixture until it becomes thickened and looks transparent. Stir
continuously and boil for a few minutes until the starch is cooked. Take
from the fire, and add gradually, with continuous stirring, the
well-beaten yolks of three eggs. Whip the whites of the eggs with a
teaspoonful of quince jelly to a stiff froth, and pour over the pudding;
then brown in the oven. Orange juice with a very little of the grated
rind, or pineapple juice may be substituted for the lemon, if preferred.
MACARONI PUDDING.--Break sufficient macaroni to make a pint in inch
lengths, put into a double boiler, turn over it three pints of milk, and
cook until tender. Turn into a pudding dish, add a pint of cold milk,
two thirds of a cup of sugar, one egg, and the yolks of two others well
beaten. Bake from twenty minutes to one half hour. When done, cool a
little, spread the top with some mashed fresh berries or grape
marmalade, and meringue with the whites of the eggs and a tablespoonful
of sugar.
MOLDED RICE OR SNOW BALLS.--Steam a pint of well-cleaned rice until
tender, as directed on page 99, and tarn Into cups previously wet in
cold water, to mold. When perfectly cold, place in a glass dish, and
pour over them a cold custard made of a pint of milk, half a cup of
sugar, a teaspoonful of cornstarch, and one egg. Or, if preferred, the
rice balls may be served in individual dishes with the custard sauce, or
with a dressing of fruit juice.
ORANGE FLOAT.--Heat one quart of water, the juice of two lemons,
and one and one half cupfuls of sugar. When boiling, stir into it four
tablespoonfuls of cornstarch rubbed smooth in a very little water. Cook
until the whole is thickened and clear. When cool, stir into the mixture
five nice oranges which have been sliced, and freed from seeds and all
the white portions. Meringue, and serve cold.
ORANGE CUSTARD.--Turn a pint of hot milk over two cups of stale
bread crumbs and let them soak until well softened: add the yolks of two
eggs, and beat all together until perfectly smooth; add a little of the
grated rind and the juice of three sweet oranges, and sugar to taste.
Lastly add the whites of the eggs beaten to a stiff froth, turn into
cups, which place into a moderate oven in a pan of hot water, and bake
twenty minutes, or until the custard is well set but not watery.
ORANGE PUDDING.--Pare and slice six sweet Florida oranges, removing
the seeds and all the white skin and fibers. Place in the bottom of a
glass dish. Make a custard by stirring two table spoonfuls of cornstarch
braided with a little milk into a pint of boiling milk, and when
thickened, adding gradually, stirring constantly meanwhile, one egg and
the yolk of a second egg well beaten with one fourth cup of sugar. When
partially cool, pour over the oranges. Whip the white of the second egg
to a stiff froth with one fourth cup of sugar which has been flavored by
rubbing over some orange peel, and meringue the top of the pudding.
Fresh strawberries, raspberries, or peaches may be substituted for
oranges in making this dessert, if preferred.
PEACH MERINGUE.--To every pint of stewed or canned peaches,
sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep
pudding dish fifteen minutes, then cover with the whites of the two eggs
beaten till very light with two tablespoonfuls of sugar. Brown in the
oven, and serve cold with whipped cream. For peaches, substitute any
other stewed fruit desired.
PICNIC PUDDING.--Thicken a pint of strawberry or raspberry juice,
sweetened to taste, with two tablespoonfuls of corn starch, as for Fruit
Custard. Turn into the bottom of cups previously wet with cold water,
or a large mold, as preferred. In a second dish heat to boiling a pint
of milk, flavored with cocoanut, to which a tablespoonful of sugar has
been, added. Stir into it two tablespoonfuls of cornstarch rubbed smooth
in a little cold milk, and cook thoroughly. When done, cool slightly and
turn into the molds on the top of the pink portion, which should be
sufficiently cool so that it will not mix. A third layer may be added by
cooking two tablespoonfuls of cornstarch and one of sugar, rubbed smooth
in a little milk, in a pint of boiling milk, and stirring in, just as it
is taken from the stove, the well-beaten yolks of two eggs.
PLAIN CORNSTARCH PUDDING.--Heat to boiling a pint and a half of
milk, with a few bits of the yellow rind of a lemon to flavor it. While
the milk is heating, rub four large spoonfuls of cornstarch to a cream
with half a cup of cold milk; beat well together the yolks of three
eggs, three tablespoonfuls of sugar, and half a cup of cold milk, and
whip the whites of the eggs to a stiff froth. When the milk is actively
boiling, remove the bits of lemon rind with a skimmer, and stir in the
starch mixture; stir constantly and boil three or four minutes--until
the starch is well cooked; then add gradually, stirring well meanwhile,
the yolks and sugar. Remove from the fire, and stir the beaten whites
lightly through the whole. Serve with a dressing of fruit juice or fruit
syrup; if in the season of fresh berries, the pudding may be dressed
with a few spoonfuls of mashed strawberries, raspberries, or currants.
PLAIN CUSTARD.--Heat a pint of milk to boiling, and stir in a
tablespoonful of cornstarch nabbed smooth in a little milk; let the milk
and starch boil together till they thicken; then cool and add one
well-beaten egg and two tablespoonfuls of sugar. Cook in the oven in a
dish set inside another filled with hot water, or in a double boiler.
The milk may be previously flavored with orange, lemon, or cocoanut.
PRUNE PUDDING.--Heat two and one half cups of milk to boiling, then
stir in gradually a heaping tablespoonful of cornstarch which has been
rubbed smooth in a little cold milk; let this boil and thicken for a
minute, then remove from the fire. When cool, add three well-beaten
eggs, two tablespoonfuls of sugar, and a cupful of prunes which have
been stewed, then drained of all juice, the stones removed, and the
prunes chopped fine. Pour into a pudding dish and bake twenty minutes.
Serve with or without cream.
PRIME WHIP.--Sift through a colander some stewed sweet California
prunes which have been thoroughly drained from juice, and from which the
stones have been removed. Beat the whites of three eggs to a stiff
froth, and add two cups of the sifted prunes; beat all together
thoroughly; turn into a pudding dish, and brown in the oven fifteen
minutes. Serve cold, with a little cream or custard for dressing. Almond
sauce also makes an excellent dressing.
RICE APPLE CUSTARD PUDDING.--Pare, and remove the cores without
dividing from a sufficient number of apples to cover the bottom of a
two-quart pudding dish. Fill the cavities of the apples with a little
grated lemon rind and sugar, and put them into the oven with a
tablespoon of water on the bottom of the dish. Cover, and steam till the
apples are tender, but not fallen to pieces. Then pour over them a
custard made with two cups of boiled rice, a quart of milk, half a cup
of sugar, and two eggs.
RICE CUSTARD PUDDING.--Take one and one half cups of nicely steamed
rice, four tablespoonfuls of sugar, and a pint of milk; heat to boiling
in a saucepan. Then stir in very carefully the yolk of one egg and one
whole egg, previously well beaten together with a few spoonfuls of milk
reserved for the purpose. Let the whole boil up till thickened, but not
longer, as the custard will whey and separate. When partly cool, flavor
with a little vanilla or lemon, turn into a glass dish, and meringue
with the white of the second egg beaten to a stiff froth. Cold steamed
rice may be used by soaking it in hot milk until every grain is
separate.
RICE SNOW.--Into a quart of milk heated to boiling, stir five
tablespoonfuls of rice flour previously braided with a very little cold
milk; add one half cup of sugar. Let the whole boil up together till
well cooked and thickened; then remove from the stove, and stir in
lightly the beaten whites of four eggs. Mold, and serve cold with foam
sauce.
RICE SNOW WITH JELLY.--Steam or bake a teacupful of best rice in
milk until the grains are tender. Pile it up on a dish roughly. When
cool, lay over it squares of jelly. Beat the whites of two eggs and one
third of a cup of sugar to a stiff froth, and pile like snow over the
rice. Serve with cream sauce.
RICE WITH EGGS.--Steam rice as previously directed, and when
sufficiently cooked, stir into half of it while hot, the yolks of one or
two eggs well beaten with a little sugar. Into the other half, the
whites of the eggs, sweetened and beaten to a stiff froth, may be
lightly stirred while the rice is still hot enough to set the eggs.
Serve with the yellow half in the bottom of the dish, and the white part
piled on top covered with whipped cream flavored with lemon or vanilla.
SNOW PUDDING.--Heat one half pint each of water and milk together,
to boiling, stir into this a tablespoonful of cornstarch rubbed smooth
in a little cold milk, and cook for five minutes. Cool partially and add
the whites of two well-beaten eggs. Turn into molds and set in the ice
box to cool. Serve with a cream made by stirring into a half pint of
boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed
smooth in a little cold milk, and half a cup of sugar. Cook until well
thickened. Cool and flavor with a little lemon or vanilla. Or, if
preferred, serve with a dressing of fruit juice.
STEAMED CUSTARD.--Heat a pint of milk, with which has been well
beaten two eggs and one third of a cup of sugar, in a double boiler
until well thickened. When done, turn into a glass dish, and grate a
little of the yellow rind of lemon over the top to flavor. If desired to
have the custard in cups, remove from the fire when it begins to
thicken, turn into cups, and finish in a steamer over a kettle of
boiling water.
STRAWBERRY CHARLOTTE.--Fit slices of nice plain buns (those made
according to recipe on page 347 are nice for this) in the bottom of a
pudding dish, and cover with a layer of hulled strawberries; add another
layer of the buns cut in slices, a second layer of strawberries, and
then more slices of buns. Make a custard in the following manner: Heat a
scant pint of milk to boiling in the inner cup of a double boiler, and
stir into it gradually, beating thoroughly at the same time, an egg
which has been previously well beaten with half a cup of sugar, a
teaspoonful of cornstarch, and a spoonful or two of milk until perfectly
smooth. Cook together in the double boiler until well set. Cool
partially, and pour over the buns and strawberries. Place a plate with a
weight upon it on the top of the charlotte, and set away to cool.
POP CORN PUDDING.--Take a scant pint of the pop corn which is
ground and put up in boxes, or if not available, freshly popped corn,
rolled fine, is just as good. Add to it three cups of new milk, one half
cup of sugar, two whole eggs and the yolk of another, well beaten. Bake
in a pudding dish placed inside another filled with hot water, till the
custard is set. Cover with a meringue made of the remaining white of
egg, a teaspoonful of sugar, and a sprinkling of the pop corn.
SAGO CUSTARD PUDDING.--Put one half cup of sago and a quart of rich
milk into the inner cup of a double boiler, or a basin set inside a pan
of boiling water, and let it simmer until the sago has thickened the
milk and become perfectly transparent. Allow it to cool, then add a cup
of sugar, two well-beaten eggs, and a little of the grated rind of a
lemon. Turn into a pudding dish, and bake only till the custard has set.
SAGO AND FRUIT CUSTARD PUDDING.--Soak six table spoonfuls of sago
in just enough water to cover it, for twenty minutes. Meanwhile pare and
remove the cores from half a dozen or more tart apples, and fill the
cavities with a mixture of grated lemon rind and sugar. Place the apples
in the bottom of a pudding dish, with a tablespoonful of water; cover,
and set in the oven to bake. Put the soaked sago with a quart of milk
into a double boiler. Let it cook until the sago is clear and thick;
then add three fourths of a cup of sugar and two well-beaten eggs. Pour
the sago custard over the apples, which should be baked tender but not
mushy. Put the pudding dish in the oven in a pan of hot water, and bake
till the custard is well set. Serve cold.
SNOWBALL CUSTARD.--Flavor a pint of milk by sleeping in it three
or four slices of the yellow rind of a lemon for twenty minutes or more.
Skim out the rind; let the milk come to the boiling point, and drop into
it the well-beaten whites of two eggs, in tablespoonfuls, turning each
one over carefully, allowing them to remain only long enough to become
coagulated but not hardened, and then place the balls upon a wire sieve
to drain. Afterward stir into the scalding milk the yolks of the eggs
and one whole one well beaten, together with two tablespoonfuls of
sugar. Stir until it thickens. Pour this custard into a glass dish, and
lay the white balls on top.
TAPIOCA CUSTARD.--Soak a cup of pearl tapioca over night in
sufficient water to cover. When ready to prepare the custard, drain off
the water if any remain, and add one quart of milk to the tapioca; place
in a double boiler and cook until transparent; then add the well-beaten
yolks of three eggs or the yolks of two and one whole one, mixed with
three fourths of a cup of sugar. Let it cook a few minutes, just long
enough for the custard to thicken and no more, or it will whey and be
spoiled; flavor with a little vanilla and turn into a glass dish. Cover
the top with the whites beaten stiffly with a tablespoonful of sugar,
and dot with bits of jelly, or colored sugar prepared by mixing sugar
with cranberry or raspberry juice and allowing it to dry. For variety,
the custard may be flavored with grated lemon rind and a tablespoonful
of lemon juice whipped up with the whites of the eggs, or other flavor
may be dispensed with, and the meringue flavored by beating with a
tablespoonful of quince jelly with the whites of the eggs.
TAPIOCA PUDDING.--Soak a cupful of tapioca over night in just
enough water to cover. In the morning, add to it one quart of milk, and
cook in a double boiler until transparent. Add three eggs well beaten,
one half cup of sugar, one half cup of chopped raisins, and a very
little chopped citron. Bake till the custard is set. Serve warm or cold
as preferred.
VERMICELLI PUDDING.--Flavor two and one half cups of milk with
lemon as directed on page 229. Drop into it, when boiling, four ounces
of vermicelli, crushing it lightly with one hand while sprinkling it in,
and stir to keep it from gathering in lumps. Let it cook gently in a
double boiler, stirring often until it is tender and very thick. Then
pour it into a pudding dish, let it cool, and add a tablespoonful of
rather thick sweet cream if you have it (it does very well without),
half a cup of sugar, and lastly, two well-beaten eggs. Bake in a
moderately hot oven till browned over the top.
WHITE CUSTARD.--Beat together thoroughly one cup of milk, the
whites of two eggs, one tablespoonful of sugar, and one and one half
tablespoonfuls of almondine. Turn into cups and steam or bake until the
custard is set.
WHITE CUSTARD NO. 2.--Cook a half cup of farina in a quart of milk
in a double boiler, for an hour. Remove from the stove, and allow it to
become partially cool, then add one half cup of sugar, the whites of two
eggs, and one half the yolk of one egg. Turn into a pudding dish, and
bake twenty minutes or until the custard is well set.
STEAMED PUDDING.
The following precautions are necessary to be observed in steaming
puddings or desserts of any sort:--
1. Have the water boiling rapidly when the pudding is placed in the
steamer, and keep it constantly boiling.
2. Replenish, if needed, with boiling water, never with cold.
3. Do not open the steamer and let in the air upon the pudding, until it
is done.
_RECIPES._
BATTER PUDDING.--Beat four eggs thoroughly; add to them a pint of
milk, and if desired, a little salt. Sift a teacupful of flour and add
it gradually to the milk and eggs, beating lightly the while. Then pour
the whole mixture through, a fine wire strainer into a small pail with
cover, in which it can be steamed. This straining is imperative. The
cover of the pail should be tight fitting, as the steam getting into the
pudding spoils it. Place the pail in a kettle of boiling water, and do
not touch or move it until the pudding is done. It takes exactly an hour
to cook. If moved or jarred during the cooking, it will be likely to
fall. Slip it out of the pail on a hot dish, and serve with cream sauce.
A double boiler with tightly fitting cover is excellent for cooking this
pudding.
BREAD AND FRUIT CUSTARD.--Soak a cupful of finely grated bread
crumbs in a pint of rich milk heated to scalding. Add two thirds of a
cup of sugar, and the grated yellow rind of half a lemon. When cool, add
two eggs well beaten. Also two cups of canned apricots or peaches
drained of juice, or, if preferred, a mixture of one and one half cups
of chopped apples, one half cup of raisins, and a little citron. Turn
into a pudding dish, and steam in a steamer over a kettle of boiling
water for two hours. The amount of sugar necessary will vary somewhat
according to the fruit used.
DATE PUDDING.--Turn a cup of hot milk over two cups of stale bread
crumbs, and soak until softened; add one half cup of cream and one cup
of chopped and stoned dates. Mix all thoroughly together. Put in a china
dish and steam for three hours. Serve hot with lemon sauce.
RICE BALLS.--Steam one cup of rice till tender. Wring pudding
cloths about ten inches square out of hot water, and spread the rice one
third of an inch over the cloth. Put a stoned peach or apricot from
which the skin has been removed, in the center, filling the cavity in
each half of the fruit with rice. Draw up the cloth until the rice
smoothly envelops the fruit, tie, and steam ten or fifteen minutes.
Remove the cloth carefully, turn out into saucers, and serve with sauce
made from peach of apricot juice. Easy-cooking tart apples may also be
used. Steam them thirty minutes, and serve with sugar and cream.
STEAMED BREAD CUSTARD.--Cut stale bread in slices, removing hard
crusts. Oil a deep pudding mold, and sprinkle the bottom and sides with
Zante currants; over these place a layer of the slices of bread,
sprinkled with currants; add several layers, sprinkling each with the
currants in the same manner. Cover with a custard made by beating
together three or four eggs, three tablespoonfuls of sugar, and one
quart of milk. Put the pudding in a cool place for three hours; at the
end of that time, steam one and a quarter hours. Serve with mock cream
flavored with vanilla. Apple marmalade may be used to spread between the
slices in place of currants, if preferred.
STEAMED FIG PUDDING.--Moisten two cupfuls of finely grated Graham
bread crumbs with half a cup of thin sweet cream. Mix into it a heaping
cupful of finely chopped fresh figs, and a quarter of a cup of sugar.
Add lastly a cup of sweet milk. Turn all into a pudding dish, and steam
about two and one half hours. Serve as soon as done, with a little cream
for dressing, or with orange or lemon sauce.
PASTRY AND CAKE.
So much has been said and written about the dietetic evils of these
articles that their very names have been almost synonymous with
indigestion and dyspepsia. That they are prolific causes of this dire
malady cannot be denied, and it is doubtless due to two reasons; first,
because they are generally compounded of ingredients which are in
themselves unwholesome, and rendered doubly so by their combination; and
secondly, because tastes have become so perverted that an excess of
these articles is consumed in preference to more simple and nutritious
food.