in the ice-box for an hour, then drain the juice from the fruit, saving
both. In the bottom of a buttered pudding-dish put a layer of split
“lady fingers,” and over them pour a little of the pineapple juice,
to which you have added two teaspoonfuls of lemon juice. Spread the
lady-fingers with a layer of the chopped pineapple; put in another
layer of the pineapple, and more of the juice and fruit. Have the top
layer of the moistened pineapple. Cover, set the pudding-dish in an
outer pan of boiling water, and bake in a steady oven for at least an
hour. Uncover, and brown lightly. Serve this pudding with hot liquid
sauce flavored with the juice of two lemons and the grated peel of one.
Apple and tapioca pudding
Soak a cupful of tapioca for two hours in enough cold water to cover
it. Lay, side by side, in a deep bake-dish apples that have been pared
and cored. Pour over them a cupful of boiling water; put a cover on the
dish and cook in the oven until the apples are tender. When done, drain
the water from the apples, leaving them still in the bake-dish, fill
the centers with granulated sugar, squeeze a few drops of lemon juice
on each, and pour the soaked tapioca over and around the fruit. Bake
for about an hour. Eat hot with hard sauce.
Tapioca and raisin pudding
Soak a cupful of tapioca in a pint of milk for three hours, then add
a quart of rich milk and soak at least an hour longer. Put into a
double boiler and heat slowly. When the tapioca is very soft, cream
two tablespoonfuls, each, of butter and sugar; add to this two beaten
eggs, then gradually beat in the hot tapioca. Add a cupful of seeded
and halved raisins, turn into a buttered pudding-dish and bake. Eat hot
with hard sauce.
Peach batter pudding
Make a batter of four beaten eggs, a quart of milk, two tablespoonfuls
of melted butter, three scant cupfuls of prepared flour and a
saltspoonful of salt. Lay in a deep pudding-dish fifteen peaches that
have been peeled, stoned and quartered. Strew with sugar, pour the
batter over and around them and bake in a steady oven. Eat at once with
hard sauce.
Plum pudding
Seed and chop a pound of raisins, stem and wash a pound of currants,
shred and mince three tablespoonfuls of citron and dredge with flour.
Rub to a cream a half pound of sugar and half as much butter, and beat
into them six whipped eggs, a cupful of milk, a quart of flour, and
spices to taste. Stir in the fruit, last of all.
Baked orange pudding
Make a batter of two eggs, a cupful of milk, a tablespoonful of melted
butter and about three cupfuls of flour into which have been sifted
two teaspoonfuls of baking-powder. Peel, seed and cut into bits four
oranges; beat these into the batter and bake in a greased pudding-dish
in a hot oven. Serve with hot liquid sauce made according to the
following recipe:
Orange sauce
Rub together five tablespoonfuls of butter and a cupful of granulated
sugar. Put these into a saucepan and pour upon them half a cupful of
boiling water, then the stiffened whites of three eggs, the juice of
two oranges and half a lemon. Beat with an egg-beater until very foamy,
and serve.
Raspberry cottage pudding
Rub to a cream a tablespoonful of butter and a scant cupful of sugar.
Stir in a gill of cream, three beaten eggs, and two cupfuls of prepared
flour. Last of all, add a pint of red raspberries, plentifully dredged
with flour. Turn into a greased mold and bake for one hour. Serve hot
with hard sauce into which has been beaten the juice from a pint of red
raspberries.
Blackberry pudding
Beat three eggs light and stir them into two cupfuls of milk. Sift a
quart of flour with two teaspoonfuls of baking-powder and beat this
gradually into the eggs and milk. Dredge three cupfuls of blackberries
with flour and stir these into the batter. Turn into a greased
pudding-dish, and bake, covered, for an hour; then uncover and brown.
Eat with hard sauce.
Cherry pudding
Stem and stone two heaping cupfuls of cherries. Beat three eggs light
and stir into them a pint of milk, a tablespoonful of melted butter,
and a quart of flour which has been twice sifted with two teaspoonfuls
of baking-powder. Beat well, and add the cherries, which should be
thoroughly dredged with flour. Stir these in, lightly and quickly; turn
into a greased pudding-dish and bake in a steady oven for an hour and a
half. Bake, covered, for the first hour; uncover and brown. Serve the
pudding in the dish in which it was baked. Eat hot with a hard sauce.
Rhubarb pudding
Grease a pudding-dish and put into it a layer of bread-crumbs that have
been soaked in a pint of water to which have been added the juice of
a lemon and a half cupful of sugar. Sprinkle these crumbs with bits
of butter, and put over them a thick layer of stewed rhubarb well
sweetened. Now add more crumbs and more rhubarb, and proceed in this
manner until the dish is full. Sprinkle the top of the pudding with dry
bread-crumbs dotted with bits of butter. Bake, covered, for half an
hour; uncover, and bake for ten minutes longer. Eat with hard sauce,
flavored with powdered nutmeg.
Brown betty
Peel and chop enough apples to make two cupfuls. Have ready one cupful
of fine bread-crumbs and two tablespoonfuls of butter cut into small
bits. Butter a bake-dish and put in the bottom of it a layer of chopped
apple sprinkled with sugar, bits of butter, and a very little cinnamon;
over this spread a layer of crumbs. Then comes another layer of apple,
and so on until the dish is full. The topmost layer must be of crumbs
dotted with bits of butter. Bake, closely covered, for forty minutes;
remove the cover, set the dish on the upper grating of the oven, and
brown the pudding. Serve hot, with hard butter and sugar sauce.
Rice custard pudding
Make a white sauce by cooking together, until they bubble, a
tablespoonful of flour and one of butter, and pouring on them a cupful
of milk. Stir until thick, and set aside to cool. When cool, beat into
this sauce three-quarters of a cupful of cold boiled rice and four
well-beaten eggs. Turn into a buttered pudding-dish, put the dish into
a pan of boiling water and cook until the custard is set. A quarter of
an hour should suffice. Eat with a vanilla sauce made according to the
following directions:
Put a cupful of boiling water into a saucepan over the fire, stir
into it two teaspoonfuls of corn-starch dissolved in cold water, one
teaspoonful of butter, half a cupful of sugar, a teaspoonful of lemon
juice and a teaspoonful of vanilla. Stir until the sauce boils and
thickens.
Poor man’s pudding
Pare the crusts from slices of graham bread, toast delicately and cut
the slices into dice. Butter a pudding-dish and strew the bottom with
these bread dice. Moisten with a very little milk, and sprinkle with
granulated sugar. Cover with apple sauce, well sweetened. Add more
bread dice, then apple sauce, and proceed in this way until your dish
is full. Let the top layer be of apple sauce. Strew with bread-crumbs
and sprinkle with cinnamon. Cover and bake in a hot oven for twenty
minutes, then uncover and brown. Eat cold with sugar and cream.
Canned peach puddings
Sift twice with two cupfuls of flour a heaping teaspoonful of
baking-powder and a half teaspoonful of salt. Chop into this a
tablespoonful of butter. Beat two eggs light, and mix with two cupfuls
of milk. Wet the prepared flour into a soft dough with the milk and
eggs. Butter several deep pâté-pans. Put half a peach into the bottom
of each; dust with sugar and cover with batter; then, another peach
and so on, until the pans are full. Set in a pan of boiling water in a
good oven and bake, covered, twenty minutes. Uncover, cook five minutes
longer, and turn out upon a hot dish.
Make sauce for them by adding sugar to the peach syrup, heating and
stirring in a roux of one tablespoonful of butter cooked with a
teaspoonful of flour.
A German pudding
Three-quarters of a cupful of seeded raisins, three-quarters of a
cupful of cleaned currants, one-half cupful of chopped almonds,
one-half cupful of sugar, six eggs, one-half cupful of sweet milk, five
slices of stale white bread.
Cut the crust from the bread, cut the bread slices into small cubes,
and fry them to a golden-brown in a large tablespoonful of butter. Have
a pudding-dish buttered; put in a layer of bread, next of fruits and
nuts mixed together, then more bread. Beat the yolks, sugar, milk and
a little grated lemon peel; add the beaten whites of four eggs; pour
this mixture over the pudding and bake slowly for three-quarters of
an hour. When done, beat the remaining whites of the eggs light with
a tablespoonful of sugar, spread upon the pudding and brown slightly.
Serve warm with fruit sauce.
Baked Indian pudding
Stir into a cupful of yellow corn-meal a half teaspoonful of salt;
pour gradually upon the salted meal two cupfuls of boiling water, and
beat until free of lumps. Have ready heated in a large double boiler
five cupfuls of milk, and into this stir the scalded meal. Boil for an
hour. Whip four eggs very light, and into them a gill of molasses, a
tablespoonful of melted butter, and a quarter of a teaspoonful, each,
of powdered cinnamon and nutmeg. Now remove the boiled meal from the
fire and add it very slowly, beating steadily, to the egg mixture. Turn
all into a deep, greased pudding-dish and bake, covered, for nearly an
hour. Uncover and brown. Serve the pudding from the dish in which it
was baked. Eat with hard sauce flavored with lemon juice.
Baked Indian puddings
Make a mush as directed in last recipe. Beat light three eggs and
one cupful of molasses, one tablespoonful of softened butter, one
teaspoonful of soda. Ginger to taste. Stir in mush enough to make a
thick batter. Butter and heat a dozen pâté-pans, fill only half-full
with the mixture, put a raisin on top of each, and bake to a nice
brown. Run a knife inside of the pans and turn out upon a hot dish.
Serve with hard sauce flavored with vanilla.
Macaroni pudding
Break a half pound of spaghetti into bits of uniform length, and
cook in a double boiler until tender. Have heated a pint and a half
of rich milk, and thicken this slightly with a half teaspoonful of
corn-starch rubbed into a teaspoonful of butter. When the milk is of
the consistency of cream, drain the macaroni and stir into it this
white sauce. Put into a double boiler and heat for five minutes. Turn
into a deep dish, sprinkle lightly with powdered cinnamon, and serve
with butter and sugar.
Bread-crumb pudding
Soak a pint of fine dry bread-crumbs for two hours in a quart of milk,
then beat in two tablespoonfuls of melted butter, a half teaspoonful
of powdered nutmeg, the whipped yolks and the stiffened whites of four
eggs. Bake in a buttered pudding-dish and eat hot with hard sauce.
Cottage pudding (excellent)
Sift three cupfuls of flour twice with one teaspoonful of baking-powder
and a little salt. Rub to a cream a cupful of powdered sugar and a
heaping tablespoonful of butter. Beat two eggs light—yolks and whites
separately. Mix the yolks with the creamed butter and sugar, then
one cupful of milk; lastly, the prepared flour, alternately with the
frothed whites. Bake, covered, in a buttered mold until a straw comes
out clean from the thickest part.
Eat with hard, or with liquid sauce.
Bread and fig pudding
Cut figs into small dice. Make a custard by heating a cupful of milk
and pouring it upon four eggs beaten light with six tablespoonfuls of
sugar, then cooking it until it is just thick enough to coat the spoon.
Dip crustless slices of bread for a second in milk; put a layer of them
into a pudding-dish, cover with the fig-dice, and pour over all the
hot custard. Then put in more bread, more figs and custard, and proceed
until the dish is full. Wait a moment for the bread to absorb some of
the custard, and pour the rest of the hot liquid into the dish until it
is full to the brim. Cover the dish and bake until the custard is set;
uncover and brown. Serve as soon as baked. Eat with a hard sauce.
Peach scallop
Peel and chop enough peaches to make two cupfuls. Put a layer of them
into the bottom of a greased pudding-dish, sprinkle thickly with sugar,
add a layer of stale sponge cake-crumbs, then more sugared peaches, and
so on until the dish is full. Sprinkle with sugar and crumbs, and bake
for three-quarters of an hour. Eat hot with hard sauce.
Date pudding
Substitute dates, stoned and minced, for figs in the next-to-the-last
recipe.
Queen of puddings
Beat the yolks of four eggs light, add a cupful of sugar, a
tablespoonful of softened butter, and when these are well-mixed, four
cupfuls of milk. Lastly, beat in two cupfuls of dried crumbs, and turn
into a buttered pudding-dish. Bake like a custard. When baked, spread
over the top strawberries, sliced peaches or jelly of any sweet kind,
and cover the whole with the whites of the eggs beaten stiff with half
a cupful of sugar. Brown lightly in the oven. Sift powdered sugar over
fresh fruit if it is used, and always over the meringue. Eat warm with
sugar and cream, or very cold with the same.
An old-fashioned bread pudding
Soak a pint of fine crumbs in a quart of milk, and when they have
soaked for two hours, stir in four well-beaten egg yolks, two
tablespoonfuls of melted butter, a scant half teaspoonful of soda
dissolved in a little boiling water and a pinch of nutmeg. Last of
all, fold in lightly the stiffened whites of the eggs. Bake in a
well-greased pudding-dish, cover for half an hour, then uncover and
brown. Send to the table as soon as done and eat with hot wine sauce.
A baked Charlotte
Slice stale cake as neatly as may be. Spread each piece with jam or
jelly; pack closely in a greased pudding-dish; pour over it a raw
custard made by beating an egg very light and stirring it into a large
cupful of milk. No sugar is needed. Bake, covered, for half an hour.
Eat hot with lemon sauce, or very cold with cream.
Apple meringue pudding
Four cupfuls of well-sweetened apple sauce, run through a colander
and beaten with an egg-whisk until light and creamy. One cupful of
fine bread-crumbs; three eggs; one glass of sherry; one tablespoonful
of butter (melted); juice of a lemon and half the grated rind; mace
and cinnamon to taste. Mix crumbs, apple sauce and melted butter well
together, add the seasoning, the lemon, and finally the beaten yolks of
the eggs. Beat hard for one minute, turn into a buttered pudding-dish
and bake, covered, for half an hour. Draw to the oven door and spread
with a meringue made of the stiffened whites of the eggs. Eat ice-cold
with cream.
Chocolate pudding
Make a good custard of a quart of milk, the yolk of five eggs and a
cupful of sugar. Have ready two tablespoonfuls of cornstarch wet with
cold milk. When the custard is hot, take from the fire, stir this in,
with four tablespoonfuls of grated, unsweetened chocolate. Turn into
a buttered pudding-dish and bake, covered, for half an hour. Draw to
the door of the oven and spread with a stiff meringue made of the
whites whipped light with two tablespoonfuls of powdered sugar and a
teaspoonful of vanilla. Return to the oven for one minute, or until the
meringue is “set.”
Eat cold with whipped cream.
Summer squash pudding
Stew the squash, drain and rub through your vegetable press. To each
pint add one cupful of sugar, one-half teaspoonful of mace and a little
salt, and slowly pour over and mix in one quart of boiling milk. Set
aside until perfectly cold, when add the yolks of five well-beaten eggs
and a cupful of thick cream; bake in a pudding-dish in a moderate oven
until firm in the center.
Draw to the oven door and cover with the whites of three eggs beaten to
a meringue with a cup of fine macaroon-crumbs. Shut the oven and brown
lightly.
Eat cold. It will be found very nice.
Cornstarch pudding
Dissolve three tablespoonfuls of corn-starch in a cupful of milk, then
set aside until cool. Now beat in three tablespoonfuls of sugar and
three beaten eggs with a teaspoonful of melted butter. Stir until thick
and smooth. Scald a pint of milk and add to it the corn-starch and cold
milk. Season with vanilla, and bake in a buttered pudding-dish. Serve
cold with sweetened cream.
Bread-and-milk pudding
Soak two cupfuls of fine crumbs in a quart of milk for an hour. Stir in
a tablespoonful of melted butter and a teaspoonful of vanilla. Now beat
in three well-whipped eggs; turn into a buttered pudding-dish and bake
until set. Eat hot with sugar and butter, or cream and sugar.
Bread-crumb pudding
Soak three cupfuls of fine crumbs for an hour in a quart of milk.
Beat into the soaked crumbs four eggs, whipped light, a tablespoonful
of melted butter and a teaspoonful of vanilla. Turn into a greased
pudding-dish and bake, covered, for twenty minutes; uncover and brown.
Eat at once with hard sauce flavored with vanilla.
Polly’s pudding
(A Virginia recipe)
Make a custard of two cupfuls of hot milk poured gradually upon the
yolks of three eggs beaten light with four tablespoonfuls of sugar.
Butter a pudding-dish and sprinkle the bottom with finely-minced
candied lemon peel, minced crystallized fruit, and a very little
shredded suet, then a layer of fine crumbs. Cover each layer with a
few spoonfuls of the warm custard as you go on until the dish is full.
Cover and bake half an hour; spread with a meringue made of the whites
and a tablespoonful of sugar and color lightly. Eat cold.
Rice pudding without eggs
(Contributed)
Put into a baking-dish one cupful of rice; sweeten with a cupful of
sugar; season with a teaspoonful, each, of salt, grated nutmeg and
cinnamon. Scatter through the rice one-half cupful of seeded raisins
and pour over it six cupfuls of milk. If the pudding looks dry, add
another cupful of milk fifteen minutes before taking from the oven.
Rice pudding with eggs
(Contributed)
Boil until soft one cupful of rice in plenty of hot water. Drain and
while hot add one tablespoonful of butter. When cold add to it one
cupful of sugar, one teaspoonful of grated nutmeg and one teaspoonful
of ground cinnamon. Beat four eggs very light, whites and yolks
separately, and add them to the rice. Then add one cupful of seeded
raisins. Stir in one cupful of sweet milk gradually, turn into a
buttered baking-dish and bake in a hot oven.
Bird’s nest pudding
(Contributed)
Put into a buttered baking-dish six or seven pared and cored apples.
Mix to a smooth paste with cold milk five tablespoonfuls of flour, and
add the yolks of three eggs well beaten. Then add one teaspoonful of
salt and the whites of the eggs well beaten. Then more milk, using one
pint in all. Pour this mixture over the apples and bake one hour in a
moderate oven. Serve with any good sauce.
Minute pudding
(Contributed)
Beat two eggs very light and add a pint of flour and enough of a
pint of milk to make it smooth. Put the remainder of the milk into
a buttered saucepan; add a little salt, and when it comes to a boil
add lightly the egg and flour mixture. Let it cook well and serve
immediately with the following simple sauce: Rich milk or cream
sweetened to taste and flavored with nutmeg.
Cracker pudding
Soak two cupfuls of crushed crackers, very fine, in a quart of hot
milk, and stir in a double boiler over the fire until it smokes. Then
put in a tablespoonful of butter, a saltspoonful of baking-powder and
four beaten eggs. Turn into a greased pudding-dish and bake until the
custard is set. Send to table at once, and eat with hard sauce.
Frumenty
(Old English recipe)
Cook a cupful of raw rice with two cupfuls of hot water in the
inner vessel of a double boiler for half an hour. Then turn it into
three cupfuls of milk heated in the double boiler, and cook until
very tender. Stir in one level teaspoonful of salt and one level
tablespoonful of butter. Beat two eggs light with two tablespoonfuls
of sugar, and stir this into the hot rice when you take it from the
fire.
Rub to a light cream two tablespoonfuls of brown sugar with one of
butter and season with cinnamon. Turn the hot rice into a deep dish,
spread this sauce smoothly over the top, and serve.
This dish, made with cracked wheat instead of rice, was what King
Arthur’s cook was bearing across the courtyard when Tom Thumb, dropped
by the bird of prey, fell plump into it. It is sometimes called
“fermenty.”
Sago pudding
Soak half a cupful of sago in a cupful of cold water for two hours.
Drain, put into the inner vessel of a farina kettle with a quart of hot
milk, and simmer until the sago is clear, stirring up from the bottom
several times. Add, then, a tablespoonful of butter, four of sugar, a
good pinch of salt and three eggs beaten light. Beat all well and turn
into a buttered bake-dish. Bake in a quick oven twenty minutes.
Eat hot with sauce, or cold with cream.
Apple soufflé pudding
Four eggs; one pint of milk; two tablespoonfuls of butter; six large
apples, juicy and tart; a pinch of soda in the milk; two tablespoonfuls
of flour.
Heat the milk; stir the butter over the fire until hot, then add the
flour and mix to a paste; add the hot milk to this, stir until smooth,
and pour gradually over the beaten yolks. Into this grate the pared
apples, one by one, mixing well and quickly, that they may keep their
color. Now, fold in the whites, beaten to a standing froth, pour into a
buttered pudding-dish and bake very quickly.
Serve before it falls, and eat with hard or liquid sauce.
Apple puff
Peel and grate enough apples to make two cupfuls. Beat the whites of
five eggs very stiff with four tablespoonfuls of powdered sugar; stir
in quickly the grated apples, and two teaspoonfuls of lemon juice. Turn
into a pudding-dish and bake for half an hour. Eat as soon as baked
with a hot custard sauce.
Cocoanut soufflé
Bring a pint of milk to the scalding point, and stir into it a cupful
of grated cocoanut. Set aside until cold, then add five eggs, beaten
very light, and a teaspoonful of essence of bitter almonds. Bake in a
soufflé-dish until “set.” Serve with sweetened whipped cream.
Rice soufflé
Make a white sauce of a cupful of milk thickened with a tablespoonful
of flour rubbed into one of butter. Let this cool, then beat into it
a teacupful of cold boiled rice, the whipped yolks and the stiffened
whites of five eggs. Turn into a greased pudding mold and bake until
set. Serve immediately. Eat with cream and sugar.
Rhubarb soufflé
Soak half a cupful of bread-crumbs for an hour in a cupful of milk.
Beat six eggs light, yolks and whites separate. Stir the thickened
yolks into the soaked crumbs; add a cupful of stewed and sweetened
rhubarb, and, last of all, fold in the whites. Turn into a greased
pudding-dish and bake, covered, for half an hour; then uncover and
brown. Send to the table as soon as it is removed from the oven, and
serve immediately with sweetened whipped cream.
Sweet omelet soufflé
Beat the yolks of four eggs stiff, and stir into them four
tablespoonfuls of powdered sugar. Add two teaspoonfuls of vanilla, and
beat hard for five minutes. Whip the whites of six eggs to a meringue
with a heaping tablespoonful of powdered sugar, and stir lightly and
quickly into the yolk mixture. Turn into a buttered pudding-dish and
bake in a hot oven to a delicate brown. Serve immediately.
Prune soufflé (delicious)
Soak eighteen prunes over night and stew tender. Remove the stones
and chop the prunes to a smooth pulp. Make a meringue of the whites
of eight eggs and seven tablespoonfuls of powdered sugar. Beat the
prunes into this, turn into a greased pudding-dish and bake for twenty
minutes. Serve immediately with whipped cream.
Lemon soufflé
Make a white roux of two tablespoonfuls of butter and the same of
flour; heat a cupful of milk to the boiling point, add to the roux and
set aside to cool; then add the yolks of four eggs well beaten with
powdered sugar and the juice and grated rind of one lemon. Just before
putting into the oven to bake, stir in lightly the beaten whites of
the eggs. Bake three-quarters of an hour and serve with whipped cream
flavored with lemon and slightly sweetened.
Orange soufflé
(Contributed)
Cut stale sponge cake into small cubes and saturate with orange juice.
Pour into a dish and pour over it rich custard. Cover with a good
meringue, brown nicely and serve.
Bread soufflé