The proof of the pudding is the eating.
Snow Pudding.
This fine, easy to make. Dissolve 2 tablespoons of cornstarch in a
little water, add 1 pint of boiling water and cook 5 minutes, remove
from fire, add the beaten whites of 2 eggs and beat until smooth add a
little salt, sugar and vanilla.
Chocolate Pudding.
1¹⁄₂ pints of milk, 3 tablespoons of melted chocolate or cocoa, boil
the milk and chocolate thoroughly, remove from the stove and when
nearly cold add yolks of 3 eggs, 3 tablespoons of cornstarch, 1 cup of
sugar, set in the oven until set and spread over meringue made of the
whites of 3 eggs and 3 tablespoons of sugar.
Bananas.
Mash several bananas to a pulp, add the juice of 1 lemon and gelatine,
when quite cold add whites of 3 eggs, beaten to a stiff froth. Lay 2
whole bananas in the bottom of the dish and slices of bananas around
sides, then fill up with the mixture and serve with whipped cream.
Almond Custard.
Blanch 3 ounces of almonds and pound to a paste, mix with a little
cream add the beaten yolk of 4 eggs, 1 cup of sugar. Have a pint of
cream hot add the mixture to this and stir thoroughly. Put into cups
or a baking dish, bake slowly in the oven in a pan of hot water. Serve
with whipped cream with a few brown almonds in the cream.
Rice Pudding.
Take ¹⁄₃ cup of rice, 4 tablespoons of sugar, 1 quart of milk, butter
the size of a walnut, a little nutmeg, 2 eggs may be added if desired.
Bake 2 hours in a slow oven.
Prune Whip.
Sweeten and stew 1 lb of prunes, when cold add the whites of 4 eggs,
beaten stiff. Stir all these together until light, put in a pudding
dish and bake 20 minutes, when cold cover with whipped cream and serve.
Dainty Dessert.
6 bananas, ¹⁄₂ can of pineapple or a fresh one, ¹⁄₂ lb. of grapes
(seeded) 2 oranges, sweeten to suit the taste. Prepare gelatine as for
fruit jelly, then put in a dish or mould a layer of chopped fruit of
¹⁄₂ inch thick while you require 1 inch of the gelatine jelly. When
cold slice and serve with whipped cream with little bits of citron
through the cream.
Tapioca Pudding No. 1.
Soak 3 tablespoons of tapioca in a little water overnight, in the
morning add 3 cups of sweet milk and a pinch of salt. When hot add the
beaten yolks of 3 eggs to which ²⁄₃ cup of sugar has been added. When
it thickens up, remove from the stove. Beat whites of eggs and put on
the top with 1 tablespoon of sugar.
Apple Tapioca No. 2.
Soak 1 cup of tapioca in a quart of tepid water at least 3 hrs. Fill
a pudding dish two thirds full of tart apples, add 1 cup of sugar, 1
tablespoon of cinnamon, pour over the tapioca, bake 1 hr. and serve
with whipped cream.
Date Puffs.
2 eggs, 1 cup of sugar, ¹⁄₄ cup of butter, ¹⁄₄ cup of milk, 1 teaspoon
baking powder, flour to make a thin batter. Stir in 1 cup of stoned
dates, fill muffin cups half full, steam 30 minutes. Serve with liquid
sauce.
Graham Pudding.
1 cup of molasses, 1 cup of milk, 1 egg, 1 teaspoon of soda, 1
tablespoon of butter, 1 cup of seeded raisins, 2 cups of sifted graham
flour, cinnamon, nutmeg, ¹⁄₂ teaspoon of salt. Steam 2 hrs and serve
with sauce.
SAUCE:--¹⁄₂ cup of sugar, 1 tablespoon of flour, 2 tablespoons of
butter, 1 cup of boiling water over it and flavor to taste with lemon
juice.
Queen Pudding.
1 qt of milk, 2 cups of grated bread crumbs, 4 eggs, whites and yolks
beaten separately, butter the size of an egg and 1 cup of white sugar,
juice and grated rind of 1 lemon. Heat the milk and pour it over the
grated bread crumbs, add the butter, cover and let the mixture get soft
and add to the mixture with the grated rinds of 2 lemons. Bake in a
buttered dish for ¹⁄₂ or ³⁄₄ of an hour, when a light brown, take out
and when cold spread a glass of currant jelly over the top and spread
the whites of eggs with 1 tablespoon of sugar over the top.
Plum Pudding.
1 cup of suet chopped very fine, 1 cup of light brown sugar, ¹⁄₂ cup
molasses, ¹⁄₂ cup sour milk, 3 unbeaten eggs, 2 cups of stale bread
crumbs, 1 cup of flour, 1 level teaspoon soda, ¹⁄₄ cup of cold water,
1 cup of raisins, 1 cup of currants, ¹⁄₂ cup of citron, 1 teaspoon
each cinnamon nutmeg, mace cloves and allspice. Thoroughly mix these
ingredients and pour into a buttered mould and steam 7 hours or put in
lb baking powder tins and steam 3 hrs.
Baked Indian Pudding.
1 qt of milk, 1 cup of Indian meal stirred in while the milk is hot.
Let it cool and add 1 egg, 2 tablespoons of molasses, butter ¹⁄₂ size
of an egg. Cinnamon and salt to taste, bake ³⁄₄ of an hour.
Cornstarch Pudding.
Boil 1 qt of milk, then beat the yolks of 3 eggs with 3 tablespoons of
cornstarch and a little milk, stir into the boiling milk, let it boil
up at once, sweeten and flavor to taste and turn in a pudding dish.
Baked Apple Dumpling.
Make a crust as for baking powder biscuit, peel and core your apples,
cut the dough in square pieces and put 1 apple for each dumpling. Put
them in a baking dish and place in the oven, then make a syrup with
water and sugar, 1 cup of sugar to a pint of water and pour into the
pan, baste with syrup while they are cooking, when done eat with sweet
cream.
Soft Pudding.
¹⁄₂ cup of milk, ¹⁄₂ cup of chopped meat, ¹⁄₂ cup of molasses, 2 cups
of fruit and nuts chopped together, 1 cup of flour, pinch of salt, 1
small teaspoon of soda dissolved in warm water, steam 3 hours. Any sort
of fruit and nuts may be used.
English Plum Pudding.
6 ounces of fine bread crumbs, 2 ounces each of lemon, orange and
citron peel cut into fine shreds, ¹⁄₂ ounce of mixed spices (cloves,
cinnamon, nutmeg) ¹⁄₄ lb of chopped apples, ¹⁄₂ teaspoon of minced
lemon rind, ¹⁄₂ lb of chopped and seeded raisins, ³⁄₄ lb of currents,
1 lb of flour, 1 lb of finely shredded suet. Mix the ingredients
thoroughly then add 6 eggs and a little milk if needed. This should
make a stiff batter. Boil in a pudding basin or mould 5 or 6 hours.
Cottage Pudding.
Cream together 1¹⁄₂ cups of sugar and ¹⁄₄ cup of butter, add 1 beaten
egg, ²⁄₃ of a cup milk, 2¹⁄₂ cups of flour, sifted with 2 teaspoons of
baking powder. Bake in a buttered tin for 30 to 40 minutes. 1 cup of
stoned cherries or berries may be added to this recipe.
Marshmallow Compote.
1 lb of marshmallows cut with scissors into small pieces. 1 pineapple
sliced and cut up. Put the two together in layers in a glass dish with
sprinkling of sugar the night before and place in cold pantry or ice
chest to ripen when ready to serve heap with whipped cream, maraschino
cherries added is an improvement.
Orange Dessert.
Pare 3 oranges, cut in thin slices, ¹⁄₂ coffee cup of sugar, boil ¹⁄₂
pint milk add the yolk of 2 eggs, 1 teaspoon of cornstarch, (make
smooth with cold milk). Stir all the time when it thickens pour over
the fruit with the whites of the eggs beaten stiff with 1 tablespoon
powdered sugar over the top. Put it in oven until a light brown and
serve cold.
Charlotte Russe.
2 tablespoons of gelatine, ¹⁄₄ cup cold water, ³⁄₄ cup of sugar, 1 qt
of cream, 2 tablespoons vanilla. Soak the gelatine in cold water then
dissolve entirely by setting the cup in boiling water, whip the cream
add sugar, dissolved gelatine and vanilla, line a mould with lady
fingers or sponge cake and pour in the mixture. Put in a cool place to
set before serving.
Macaroon Pudding.
Cover the bottom of a pudding dish with 12 broken macaroons. Make the
following custard and pour over them. Scald 1 pint of milk in double
boiler, add 1 tablespoon cornstarch dissolved in a little cold milk,
yolks of 2 eggs, 3 tablespoons of sugar and 1 teaspoon of vanilla. Cook
until thick. Beat the eggs whites stiff with powdered sugar and vanilla
to taste put on top and slightly brown it over.
Raspberry Cream.
Place 1 cup of sweetened raspberry juice where it will boil, then stir
into it 2 rounding tablespoons of cornstarch, wet in 2 tablespoons of
cold water. Add 1 cup of sugar and stir until it looks transparent,
then add 1 level tablespoon of butter and juice of ¹⁄₂ lemon. Fold in
the stiffly beaten whites of 3 eggs. Turn mixture into a fancy mould
and set in a place where it is cold, when serving place on a cold dish
with whole berries in center, serve with whipped cream or plain sweet
cream.
Raspberry Mousse.
To 1 cup sweet milk cream whipped stiff, add 1 cup sugar, 1 cup
raspberry, juice of 1 lemon. Put in a pail, then pack in ice and salt
allowing it to stand 4 hours. I use the juice from my preserves. This
is delicious and easy to make.
Birds Nest Pudding.
For a pint of milk take 3 eggs, 1 tablespoon of sugar, 1 large
tablespoon of butter, mix the sugar and butter together then add
the eggs and milk. Add enough flour to make a stiff batter with ¹⁄₂
teaspoon of salt then pour this over about ¹⁄₂ dozen apples sliced up
in a baking dish. Bake it about an hour and serve with a melted sauce.
Bavarian Cream.
Half a lemon grated rind and juice ¹⁄₂ cup of orange juice, ¹⁄₃ cup of
sugar, yolk of 2 eggs. Mix well over fire until it thickens, then add
1 teaspoon of granulated gelatine which has been soaked in water, beat
whites of 2 eggs stiff, add to above and set the mixture in cold water
beating until thick enough to hold its shape. Turn in mould and chill.
Farina Pudding.
Heat 1 qt of milk to the boiling point, stir in dry five tablespoons of
farina and continue to stir it until quite thick, add 1 cup of sugar
and ¹⁄₂ teaspoon of salt. Flavor with vanilla serve with sweetened
cream, flavored with nutmeg or vanilla.
Peach Tapioca Pudding.
Soak 1 cup of tapioca in cold water for 2 or 3 hrs, then set on the
stove until it cools clear, then add sugar to taste with a teaspoon
of cinnamon. Peel and slice ripe peaches to nearly fill a baking dish
sprinkle over with sugar. Then pour over the tapioca and bake slowly
for about an hour. To be eaten with sweetened cream.