of chopped currants, one-fourth teaspoonful of salt, one tablespoonful
of vinegar, two-thirds of a cupful of molasses, one-half cupful of
cider, one-half cup of sugar, one-half cupful of cut citron and the
juice and rind of two lemons, two Boston crackers rolled and one
well-beaten egg. Line a pie-pan with paste and fill with some of the
mixture, cover with a puff paste and bake.
Washington pie
(Contributed)
Beat together one tablespoonful of butter, one cupful of sugar and one
egg until light. Add one cupful of milk and two cupfuls of flour into
which have been sifted one teaspoonful of ginger, one teaspoonful of
cinnamon and one-half teaspoonful of baking-powder. Beat thoroughly
until smooth. Line the Washington pie-plate with a plain paste, put the
mixture into it and bake in a moderate quick oven thirty minutes. When
done cover with frosting and set to cool.
Crumb pie
Soak a half cupful of bread-crumbs in enough milk to cover them until
they are soft and have absorbed all the milk. Cream a third of a
cupful of sugar with two ounces of butter; add two eggs, well beaten,
and the juice and grated rind of two small lemons, or one very large
one. Now, stir in the soaked crumbs, beat for a minute; turn into a
pie-plate lined with puff paste, and bake in a hot oven until brown and
very light.
Custard pie
Make a custard by pouring three cupfuls of scalding milk upon four eggs
that have been beaten light with four tablespoonfuls of sugar. Flavor
with vanilla, and pour into a pie-dish lined with puff paste. Bake
until set. Serve cold.
Vinegar pie (No. 1)
One cupful of vinegar; one cupful of water; a tablespoonful of butter;
one heaping tablespoonful of flour wet with cold water; two-thirds of a
cupful of sugar. Put flour, vinegar, butter and sugar into a saucepan
and stir until melted, then add the cold water. Stir until thick. Have
pie-tins lined with a rich crust; fill with the mixture and bake for
fifteen minutes in a hot oven.
Beat the white of an egg to a stiff meringue, adding two tablespoonfuls
of powdered sugar. When the pies are done, draw them to the door of the
oven, spread thickly with the meringue, and return to the oven until a
very light brown.
Vinegar pie (No. 2)
One egg; one heaping tablespoonful of flour; one teacupful of sugar;
one cupful of cold water; one tablespoonful of vinegar; nutmeg to
taste. Beat the egg, add the sugar and flour, beating hard; then add
the other ingredients, and bake in an open crust.
Currant tarts
Into a quart of sifted flour chop a cupful of firm, cold butter. When
the butter is like coarse sand add a cupful of iced water and work into
a paste, touching with the hands as little as possible. Turn upon a
pastry-board and roll out twice; then set on the ice for an hour or
two. Line small buttered tart-pans with this paste.
Stem and pick over ripe red currants and wash them. Nearly fill the
pastry shells with these and sweeten very generously with granulated
sugar. Bake, and, when cold, sprinkle with powdered sugar.
Cranberry tarts
Make a cranberry sauce according to directions already given. Line
pâté-pans with puff paste; fill with the cranberry sauce, lay strips of
pastry, crosswise, over the tops, and bake in a quick oven. When done,
sprinkle with granulated sugar and set away to cool.
Lemon tarts
Cream together a cupful of butter and two cupfuls of sugar, stir in the
beaten yolks of six eggs, the grated rind of one, and the juice of two
lemons, a dash of nutmeg, a wineglassful of brandy, and the stiffened
whites of the eggs. Line pâté-pans with puff paste, and fill with this
mixture. Bake in a quick oven and serve cold.
Orange cheese cakes
Peel and seed four large oranges, saving all the juice. Boil half of
the peels until tender, and, when cold, beat them to a paste with twice
their weight in powdered sugar; add the minced pulp and the juice of
the oranges with a tablespoonful of butter; beat all together; line
pâté-pans with puff paste, lay in the orange mixture and bake.
There must be no fibrous skin or membrane left in the pulp. To get rid
of this rub it through a colander.
Cherry tarts
Wash, stem and stone the cherries. Allow one cupful of sugar to a pint
of cherries, if tart fruit be used. Put the sugar and one-half cupful
of water on the fire; when boiling add the fruit and cook ten minutes.
Stir in one teaspoonful of butter and, if the syrup seem thin, wet one
teaspoonful of corn-starch in cold water and stir in to thicken the
juice slightly.
Have ready-baked pâtés of pastry; fill with the cherry mixture when the
latter is cold, sift sugar over top, and eat.
Fried tartlets
Make a rich puff paste and cut it into pieces six inches square. In the
center of each square put a great spoonful of raspberry, strawberry,
currant or gooseberry jam. Pinch the four corners of the square
together, or fold it in half and pinch the edges tightly together that
the fruit may not ooze out. Drop the tarts carefully into a kettle of
deep, _boiling_ cottolene or other fat, and fry quickly to a delicate
brown. Drain in a colander lined with tissue paper.
These are the celebrated “Banbury tarts” of English folk-lore.
HOT PUDDINGS
Boiled puddings
Before attempting a boiled pudding, be sure that you have a good mold
with a tightly-fitting cover in which to cook it. You may use such a
substitute as a bowl with a floured cloth tied over the top, but this
is, at best, a “make-do” which may allow the water to enter and ruin
your dough. The best substitute for a mold is a cottolene pail with
a top, which may be made more secure by tying it on. Always grease
your mold thoroughly,—top, bottom and sides,—and leave room for the
swelling of the contents. Three hours will be, as a rule, the longest
time required for the boiling of a pudding of ordinary size. All boiled
puddings should be served as soon as they are cooked.
Apple pudding (No. 1)
Chop a cupful of suet to a coarse powder and stir it into three cupfuls
of flour, twice sifted with a teaspoonful of baking-powder. Add enough
milk to make a dough that can be rolled out. Roll into a square sheet.
In the center of the sheet lay three cupfuls of peeled and minced
apples, strewn with sugar. Bring the four corners of the sheet over the
fruit, and pinch the corners together in the middle. Tie up firmly with
a piece of broad white tape passed twice around the pudding. Lay in a
steamer and cook for two and one-half hours. Remove the tape and serve
the pudding with a hard sauce flavored with lemon juice and powdered
cinnamon.
Apple pudding (No. 2)
Into two cupfuls of prepared flour chop a tablespoonful of butter,
until it is like a coarse yellow powder. Make a batter of this buttered
flour, a teacupful of milk and three beaten eggs. Have ready half a
dozen peeled and sliced apples, wiped dry, then dredged with flour;
stir these into the batter and turn into a greased pudding-mold. Boil
for two hours. Eat with a hot lemon sauce.
Cranberry pudding
Sift three cupfuls of flour with a half teaspoonful of salt and stir in
a cupful of molasses, a small cupful of sour cream, two beaten eggs and
half a teaspoonful of soda dissolved in a little boiling water. Last
of all, beat in a cupful and a half of halved cranberries, thoroughly
dredged with flour. Turn into a greased mold and steam for at least two
hours. Eat with a hard sauce.
Blackberry pudding
Make a batter of a pint of milk, two eggs, and a cupful of flour,
sifted with a saltspoonful of salt and a small teaspoonful of
baking-powder. Add more flour if the batter is too thin. Beat
thoroughly and stir into the batter a pint of blackberries thoroughly
dredged with flour. Pour at once into a greased mold and boil for two
hours. Serve with a hard sauce.
Plum pudding (No. 1)
Rub together a cupful of granulated sugar and a half cupful of butter.
Into this stir a half pound of chopped and powdered suet, then beat
in five eggs, a half pint of milk and a teaspoonful of orange juice.
Dredge with flour a cupful, each, of seeded raisins and cleaned
currants and a half cupful of minced citron. Add this fruit to the
batter and stir in a quarter of a teaspoonful, each, of powdered
cinnamon, cloves and nutmeg. Last of all, beat in a quart of flour,
turn into a large mold and steam for six hours.
Plum pudding (No. 2)
Half a pound, each, of sugar and suet; a quarter of a pound of butter;
five cupfuls of flour; one pound, each, of cleaned currants and of
raisins; two tablespoonfuls of shredded citron; one cupful of milk;
half a teaspoonful, each, of ground mace, cloves and nutmeg; six eggs;
half a cupful of brandy.
Rub butter and sugar together and mix with them the milk and the beaten
yolks of the eggs. Add the flour and the whipped whites; dredge the
raisins (which should have been seeded and chopped), the currants and
citron with flour, and put these in with the spices and the brandy. Mix
well, pack into a greased mold, plunge at once into a pot of boiling
water and boil five hours. Be careful that the water does not boil over
the top of the mold and get into the pudding.
Fig pudding (No. 1)
Soak a cupful of bread-crumbs in a cupful of milk for half an hour.
Chop enough suet to make a quarter of a cupful; beat three eggs light;
cut into tiny bits a sufficient number of soaked figs to make a cupful
of the minced fruit.
Turn the soaked crumbs into a bowl, and stir into them a half cupful
of granulated sugar, the whipped eggs, the powdered suet, a pinch of
salt and a dash, each, of cinnamon and nutmeg. Last of all, stir in
the minced figs thickly dredged with flour, beat well and turn into a
greased pudding mold with a closely-fitting top. Boil for about three
hours. Turn out and eat with a hard sauce.
[Illustration: PLUM PUDDING
WHIPPED CREAM
FLOATING ISLAND
BIRTHDAY CAKE]
Fig pudding (No. 2)
Use only the best figs, soak one hour in a little warm water, and chop
enough to make a generous cupful when minced. Soak two cupfuls of fine
bread-crumbs in two cupfuls of milk until very soft. Into the crumbs
stir five eggs, beaten light, a half cupful of sugar, a saltspoonful
of salt, and the cupful of minced figs, thoroughly dredged with flour.
Beat hard for several minutes, and turn into a greased pudding mold
with a close top. Set in boiling water and cook for three hours. Dip
the mold into cold water for an instant, then turn the pudding out upon
a hot platter. Set in the oven long enough for the moisture to dry from
the outside of the pudding. Three minutes in a hot oven should suffice.
Send to the table and eat with a hard sauce flavored with a little
nutmeg.
Fig and raisin pudding
Soak a large cupful of bread-crumbs in a cupful of milk for an hour;
stir into them three eggs, beaten very light, three tablespoonfuls
of powdered suet, and three tablespoonfuls of flour sifted with a
teaspoonful of baking-powder. Have ready a half cupful of minced figs
and the same quantity of seeded and quartered raisins. Mix the fruit
together, dredge thoroughly with flour, and stir it into the pudding
batter. Pour the mixture into a large pudding mold with a closely
fitting top, leaving an abundance of room in the mold for the pudding
to swell. Steam for fully three hours. Turn from the mold, set the
pudding in the oven for five minutes, and serve with a liquid sauce.
Boiled Indian pudding (No. 1)
Heat a quart of milk to scalding, and beat into it gradually three
cupfuls of Indian meal, into which you have stirred a scant teaspoonful
of salt. When the meal is thoroughly beaten in and is free from lumps,
add two heaping tablespoonfuls of powdered suet and remove from the
fire. Turn into a bowl and set aside to cool. When the meal-mixture is
very cold beat in four whipped eggs, a gill of molasses and a half
teaspoonful of powdered cinnamon. Beat for five minutes and pour into a
greased pudding mold with a closely fitting top. Boil for five hours,
turn out upon a heated platter and set in the oven for five minutes
before sending to the table. Eat with a hard or liquid sauce.
Indian pudding (No. 2)
Heat a quart of milk to scalding. Into a pint of Indian meal stir a
half pound of finely chopped suet and a saltspoonful of salt. Turn
this into the scalding milk. Stir all together and remove from the
fire. When cold add three well-beaten eggs, a small cupful of molasses
and half a teaspoonful of baking-soda dissolved in a tablespoonful of
boiling water. Dredge a pound of seeded raisins with a cup of flour,
and stir in last of all. Boil for three hours. Serve with hard sauce.
Batter pudding
Into four eggs, beaten very light, stir three cupfuls of milk and
a pint of flour that has been twice sifted with a teaspoonful of
baking-powder and a saltspoonful of salt. Turn into a greased pudding
mold and steam for two hours. Eat with hot brandy sauce.
Boiled prune pudding
Stew a pound and a half of prunes; when cold remove the stones and
cut each prune into four pieces. Into a half cupful of powdered suet
stir a half cupful of powdered sugar, two beaten eggs, a gill of milk,
a gill of the prune liquor and a scant pint of flour, sifted with a
half teaspoonful of baking-powder and a saltspoonful of salt. Beat
all thoroughly together, and, last of all, add the quartered prunes,
thoroughly dredged with flour. Turn into a greased pudding mold with
a closely fitting top and boil for two and a half hours. Eat hot with
hard sauce.
Boiled huckleberry pudding
Make a rich biscuit dough. Roll this out, spread thickly with
huckleberries, sprinkle with granulated sugar, and dot with bits of
butter. Roll the sheet up carefully into an oblong parcel, pinch the
edges together and put into a muslin bag. Plunge this into a vessel of
boiling water and keep at a hard boil for at least two hours. Remove
the pudding and serve with hot liquid sauce.
Steamed orange pudding (1)
Soak a cupful of bread-crumbs in a cupful of milk until very soft; beat
into them three whipped eggs, two tablespoonfuls of powdered suet and
three-quarters of a cupful of sugar. Carefully peel and divide into
half lobes three oranges, dredge each piece thoroughly with flour, and
stir the fruit into the above mixture. Turn into a greased pudding mold
with a closely fitting top and steam for at least three hours. Turn the
pudding out upon a hot platter, set in the oven for five minutes to
dry, and send to the table with a hard sauce.
Boiled orange pudding (2)
Make a light paste of a pint of flour and three-quarters of a cupful
of shortening—half butter, half cottolene or other fat—wet with enough
iced water to make it of the proper consistency to roll out. Set in a
cold place for several hours. Roll into a large sheet and cover this
thickly with juicy oranges, peeled, sliced and seeded. Sprinkle the
fruit well with granulated sugar and roll up the pastry. Fold the ends
closely together, sew the pudding into a floured cheese-cloth bag, and
boil for nearly two hours. Serve very hot with a hard sauce flavored
with orange juice and a half teaspoonful of the grated peel.
Raisin pudding
Wash and seed a cupful and a half of raisins, and dredge them thickly
with flour. Chop a cupful of suet very fine, removing all particles of
string. It should be like powder. To this add a half cupful of brown
sugar, a cupful of sour milk and three eggs beaten light. Now stir in
enough flour to make a batter. (This batter must not be too thick, as
the raisins have to be added to it.) About two cupfuls of flour should
be enough. Beat in a half teaspoonful, each, of nutmeg and cinnamon and
a small teaspoonful of soda, dissolved in a little boiling water. Now
add the raisins, stir them in well, turn the pudding into a greased
mold with a closely fitting top and steam for three hours. Eat with a
hard sauce flavored with vanilla.
Fruit pudding
Cream together a cupful of butter and the same quantity of powdered
sugar. Beat six eggs light and stir them into the butter and sugar.
When thoroughly blended add three cupfuls of prepared flour and the
grated peel of two lemons.
Have already prepared a half pound of seeded and halved raisins, eight
minced figs and a quarter of a pound of minced citron. Mix these,
dredge them thoroughly with flour and stir into the batter. Boil in a
very large mold for three hours. This is an excellent company pudding
and is a large one. Eat with hot liquid sauce.
Clonduff pudding
One cupful of molasses; half a cupful of melted butter; three and a
half cupfuls of flour; one cupful of milk; three eggs, well-beaten;
one-half teaspoonful of baking-soda; one teaspoonful of cinnamon; pinch
of salt.
Stir molasses and butter to a cream, add the milk, the eggs, the spice,
lastly, the flour, sifted three times with the salt and soda. Mix well,
pour into a buttered mold; set in a pot of boiling water and cook
steadily for three hours. The water must be kept at a fast boil all the
time, replenishing from the tea-kettle if need be. Eat with wine sauce.
An excellent family pudding, and not expensive.
Sally’s pudding
Crumb stale cake finely. If there are several kinds, no matter. Stir
the white of a raw egg into just enough cold water to moisten the
crumbs. Don’t get them too soft. Press the mixture into a well-greased
mold, with a close cover; boil steadily one hour; turn out while hot
and eat with hard or liquid sauce.
Boiled gooseberry pudding
Top, tail and wash two cupfuls of gooseberries, ripe or green.
Dredge with flour. Sift two cupfuls of flour with one teaspoonful
of baking-powder and half as much salt. Cream one-half cupful of
sugar with half as much butter. Add the well-beaten yolk of one
egg, then the white, beaten stiff, one cupful of milk and the flour
mixture alternately. Lastly, stir in the floured fruit; turn into a
well-greased mold and boil two hours.
Steamed apricot pudding
With one heaping cupful of flour sift, twice, a heaping teaspoonful of
baking-powder and half a teaspoonful of salt. Chop two tablespoonfuls
of cottolene or other fat into this and mix to a dough with one cupful
of milk. Strain the liquor from a can of apricots and save it to make
sauce for the pudding. Butter a deep mold; pour an inch of dough into
the bottom; cover with halved apricots; then more dough, and so on
until all your materials are used up. Cover closely and boil or steam
for three hours.
For sauce, strain and heat the syrup, thicken with a roux of flour and
butter, cook for one minute; add a great spoonful of sugar and boil
three minutes.
Suet pudding
Slightly warm and stir together one cupful of molasses and one of
suet, freed from strings and powdered. Have ready a cupful of seeded
and minced raisins and two even cupfuls of flour, sifted with one even
teaspoonful of soda and a saltspoonful of salt. Beat two eggs light,
add to the warmed mixture, season with mace and cinnamon, put in the
flour, lastly the fruit. Pour into a buttered mold and steam nearly
three hours.
Mary’s favorite pudding
Sift twice with two cupfuls of whole wheat flour a heaping teaspoonful
of baking-powder and half a teaspoonful of salt. Have ready half a
cupful of nut-meats—walnuts or hickory-nuts—scalded, skinned and dried,
then chopped, and a cupful of sultana raisins, stemmed and washed.
Dredge well with flour. Mix one cupful of milk with one-half cupful of
molasses. Stir the sifted flour into this, add the dredged nuts and
fruit mixed together; turn into a well-buttered mold, fit upon it a
close top, and steam or boil for three hours.
Cornstarch hasty pudding
Heat a quart of milk in a double boiler. When it reaches the boiling
point add four tablespoonfuls of corn-starch wet up with cold water
and a pinch of salt. Cook for ten minutes, stirring often; then add a
tablespoonful of butter, and let it stand at the side of the range for
five minutes longer. Beat well and serve hot. Eat with butter and sugar.
East Indian pudding (very good)
One cupful of milk; three-quarters of a cupful of flour, sifted with
an even teaspoonful of baking powder; three tablespoonfuls of butter;
four eggs; four tablespoonfuls of minced preserved ginger, and one
tablespoonful of the syrup.
Heat the milk to scalding, stir in the butter, and, when this is
melted, boil up before adding the dry flour—all at once. Stir quickly
down to the bottom every time, and when you have a smooth batter, turn
out into a bowl. Beat hard with upward strokes for one minute and let
it cool quickly, uncovered. When cold, make a hole in the middle,
and break in an egg from the shell. Beat it in hard and well before
dropping in another. Proceed in this way until all the eggs are beaten
into the dough.
Dredge the minced ginger with flour before adding it. Last of all, work
in the syrup.
Butter a mold well, put in the pudding and steam for two hours, or
boil for an hour and a half. Set in cold water for one minute to make
it shrink from the sides of the mold. Turn out, and eat hot with brandy
sauce.
Cherry batter pudding
Stone three cupfuls of ripe cherries. Beat two eggs light, stir into
them a tablespoonful of melted butter and a pint of milk, then four
cupfuls of prepared flour. Last of all, stir in the cherries, well
dredged with flour. Turn into a greased mold and steam for three hours.
Serve with a hard sauce.
Cabinet pudding
(Contributed)
Butter a pudding mold and sprinkle the bottom with chopped raisins,
citron and currants; add a layer of sponge cake and sprinkle lightly
with ground cinnamon and cloves. Alternate these layers until the mold
is almost full. Beat four eggs until light, add one quart of milk and
a little salt and four tablespoonfuls of melted butter. Pour over the
cake. Let all stand one hour and then steam for one and a half hours
and serve with a currant jelly sauce.
Cherry roly-poly
(Contributed)
Sift one teaspoonful of salt and three level teaspoonfuls of
baking-powder into one pint of flour; rub into this one tablespoonful
of butter and moisten with enough milk to make a rather stiff dough.
Toss on the board and pat into a rectangular shape. Have ready some
stoned and well-drained cherries, lay them on the dough and press them
gently into it. Dredge with flour and roll over into a loose roll,
pinch the edges together and wrap in a cloth. Lay in a steamer and cook
one hour; serve with cherry sauce.
BAKED PUDDINGS
Baked prune pudding (No. 1)
Stone and chop eighteen stewed prunes. Beat the yolks of four eggs
light with two tablespoonfuls of sugar. Cook together in a saucepan one
tablespoonful of butter and two of flour, and when they are blended
pour upon them a scant gill of hot milk. Cook, stirring, to a thick
white sauce; beat this gradually into the yolks and sugar, and add the
minced prunes. Beat hard for five minutes, and set aside to cool. When
cold, add the stiffened whites of the four eggs, beat for a minute and
turn into a buttered pudding-dish. Bake in a hot oven for half an hour.
The sauce to be eaten with this pudding is made by heating the prune
liquor, adding to it sugar, and, when this is dissolved, a dash of
lemon juice.
Prune pudding (No. 2)
Soak a pound of prunes all night and, in the morning, drain well. Put
them over the fire with a half cupful of granulated sugar and enough
water to cover them, and stew until tender. Take them from the liquor
and set aside to cool in a colander, reserving the liquor for the
pudding sauce. Stone the prunes and chop them very fine. Break six
eggs, dividing the yolks from the whites. Whip the yolks until thick,
beat into them three tablespoonfuls of powdered sugar, the minced
prunes and the finely-chopped meats of a dozen English walnuts. Last
of all, add quickly, and with light strokes, the stiffened whites of
the eggs. Turn into a greased pudding-dish and bake in the lower part
of a moderate oven for half an hour. Serve in the bake-dish as soon
as done with a sauce made by stirring into a pint of rich cream three
tablespoonfuls of sugar, a dash, each, of nutmeg and cinnamon, and a
gill of prune syrup. Serve this sauce cold.
Fruit pudding
Into the beaten yolks of five eggs beat a cupful of sugar, a half pound
of powdered suet, a teaspoonful, each, of ground nutmeg, cinnamon and
cloves, two cupfuls of milk and a pint of flour. Have ready chopped
two ounces of citron and a half pound of seeded raisins. To these add
a half pound of cleaned currants and dredge all thoroughly with flour.
Stir the fruit gradually into the batter, and, last of all, fold in the
stiffened whites of five eggs. Turn into a greased pudding-dish and
bake for an hour and a quarter in a steady oven. Eat with hard sauce.
Pineapple pudding