“Far too much sugar is used in food. Cakes, sweet puddings, pastries,
jellies, jams are active causes of indigestion. Especially harmful are
the custards and puddings in which milk, eggs and sugar are the chief
ingredients.
“The free use of milk and sugar taken together should be avoided.”
Desserts made of tart fruits and bread should be avoided by those with
a tendency to acid stomach.
=Elizabeth’s Indian Pudding--Superior=
2 qts. milk
1 cup corn meal
2 tablespns. flour
¼-½ cup butter
1 egg
⅔ cup molasses
½ cup sugar
½ teaspn. salt
Mix meal and flour, pour 1 qt. boiling milk over, stirring; boil well,
add butter; combine egg, molasses, sugar, salt and the remaining quart
of milk and add to the corn meal mixture; bake for 2 hrs., stirring
occasionally. Serve warm or cold, plain or with cream, nut or dairy.
=★ Corn Cake Pudding=
Use 2 eggs and 3 tablespns. sugar to each quart rich milk and turn over
crumbs, dice or small pieces of corn cake; sprinkle top with sugar and
bake in moderate oven until eggs are set. May use currants and raisins.
=★ Brown Bread Pudding=
1 cup brown bread crumbs
1 pt. milk
3 tablespns. sugar
2 or 3 eggs
salt
Add stiffly-beaten whites of eggs last; bake in pan of hot water or in
slow oven, covered part of the time; serve warm with hard sauce or cold
with whipped cream.
=Victoria Dessert--Impromptu=
1 cup milk
2 or 3 eggs
1 tablespn. sugar
salt
slices of stale bread
Cut slices of bread into desired shape and size; soak in mixture of
milk, eggs and sugar until moistened, not soft; lay in hot buttered pan
and brown delicately in quick oven; serve at once with fresh fruit,
jelly, marmalade or suitable fruit or pudding sauce.
2 whites of the 3 eggs may be left out and beaten stiff with sugar
and some fruit marmalade or jelly and used as a sauce. Drained canned
peaches or apricots, rubbed through a colander and beaten well make a
nice sauce, especially with a little whipped cream. Even nicely stewed
apples are good.
=★ Steamed Crumb Pudding=
1 pt. hot milk
1-1¼ cup dry bread crumbs
¼-½ cup sugar
2 eggs
½ teaspn. vanilla
If bread was very light, the larger quantity of crumbs will be
required. Pour milk over crumbs, add sugar, cool; add beaten eggs and
vanilla. Steam in large or small molds 1-1½ hr. Unmold, serve with
orange, hard, jelly, foamy, plain or any desired sauce. Vanilla may
be omitted. Fine cut raisins or citron, dried blueberries, English
currants or any desired fruit (about ½ cup) may be added to the
pudding sometimes; also fresh red or black raspberries, blueberries or
blackberries.
=Steamed Cabinet Pudding=
3 eggs
3 tablespns. sugar
3 cups milk
1 cup fruit (currants, raisins, citron), chopped fine
3 pts. stale bread or cake crumbs
salt
Beat eggs, add sugar, salt, milk, pour over crumbs, let stand 1 hr. Use
1 tablespn. of softened butter in oiling a three-pint mold; sprinkle
mold with fruit, pour in batter, steam in vessel of hot water in oven
for 2 hrs. Serve with creamy sauce.
=Plain Boiled or Baked Custard=
1 qt. milk
3-4 eggs
3-4 tablespns. sugar
Beat eggs with sugar just enough to blend whites and yolks, add milk,
stir until sugar is dissolved; cook, stirring over hot water until the
custard thinly coats the spoon; remove quickly from fire, add flavoring
if desired and strain into pitcher or glass sauce dish; serve cold.
Or, pour hot milk slowly stirring, over beaten eggs and sugar, strain
and pour into buttered custard cups, set in pan of hot water, bake
slowly until creamy all through, or till a silver knife will come out
clean when run into custard. Do not allow the water around the cups
to boil at any time. Cool as rapidly as possible. The straining of
custards has much to do with their smoothness and lightness. If the
boiled custard should curdle from too long cooking, beating with the
dish in cold water may restore the smoothness, but not the flavor.
In making a large quantity of custard, set as soon as creamy into cold
water and stir until below the coagulating point or the custard will
become curdled by its own heat.
=Custard of Yolks of Eggs=
1 pt. milk
2 tablespns. sugar
yolks of 3 eggs
Follow directions for boiled custard. The custard may be served with
an uncooked meringue of the whites of the eggs, sprinkled with chopped
candied cherries or dotted with jelly.
=★ White Custard=
The white of 1 egg with ⅔ to 1 tablespn. of sugar and a trifle of salt,
to every ⅔ or 1 cup of milk. (Good with either quantity of milk.) Bake
in pan of hot water in very slow oven for 40 m. to 1 hour, according to
heat of oven and shape and size of dish.
=Corn Starch Custard=
1 qt. milk
4 tablespns. sugar
1½ tablespn. corn starch
1 egg
salt
Blend corn starch with a little of the cold milk and pour slowly into
remainder of milk heated to boiling with the sugar; boil up well, or
cook in double boiler 10 m., add a little to the beaten egg, and when
smooth, turn egg all at once into hot mixture; stir well, remove from
fire, add salt and flavoring and strain.
=Cocoanut Banana Dessert=
Add grated cocoanut to corn starch custard. Fill deep glass dish with
layers of custard and bananas, and sprinkle cocoanut over the top.
Serve cold.
=Lemon Water Custard=
4 or 5 tablespns. lemon juice
with water to make 1 cup
½ cup sugar
2 whole eggs and 1 yolk
salt
Beat eggs and sugar together, pour hot lemon juice over, stirring;
cook, strain, turn into dish or glasses. Just before serving drop on
sweetened beaten white of egg and dot with squares or diamonds of jelly.
=Coffee Custard=
1 cup cereal coffee
1 level tablespn. sugar
2 eggs
½ teaspn. vanilla
Steep 2 tablespns. cocoanut in coffee and strain out if convenient.
Boil or bake. Serve with whipped cream.
=★ Floating Island=
1 qt. milk
3 eggs
4 or 5 tablespns. sugar
flavoring
Beat whites of eggs stiff with half the sugar, flavor, drop by
spoonsfuls on to hot (not boiling) milk; when puffed a little, turn
with silver fork, remove with skimmer or wire spoon when well heated
through. Turn milk into double boiler, add yolks and sugar, cook,
strain, cool. When cold, flavor and turn into large dish or several
glasses; lay puffs on top and dot with jelly or some confection,
or sprinkle with chopped candied cherries. A few fresh rose leaves
scattered over are not unsuitable.
=★ Floating Island No. 2=
1 pt. milk
3 eggs
¼ cup sugar
½ glass jam or jelly
Make boiled custard of yolks, sugar and milk; when cold, flavor or not
and turn into glass dish. Beat whites of eggs to stiff froth and beat
in any desired jam or jelly. Beat until very firm, drop on to custard.
Serve with cake or wafers.
Raspberry jelly or jam with 1 tablespn. currant jelly makes a nice
combination for flavor. The dish may be lined with lady fingers or
slices of sponge cake before custard is poured in. Water may be used
instead of milk for the custard.
=Custard Apple Pudding--Good Sabbath Dessert=
Cook without paring 3 medium sized apples in as little water as
possible; press through sieve, add 2 tablespns. butter, ¼-½ cup sugar
and the yolks of 3 eggs beaten with ¼ cup sugar, with 1 pt. of milk and
½ teaspn. of vanilla or a few drops of lemon extract; bake in moderate
oven until creamy, cover with meringue of whites of eggs beaten with 1
tablespn. of sugar; dust with powdered or granulated sugar and brown
delicately. Serve cold.
=Orange Pudding=
1 qt. milk
1 cup sugar
4 level tablespns. corn starch
2 or 3 eggs
4 large oranges
salt
1 tablespn. powdered sugar
Heat ¾ of milk with ⅓ of sugar to boiling and stir in slowly corn
starch which has been blended with the remaining cup of milk, boil up
well and cook in double boiler for 10 m., then add yolks of eggs which
have been beaten with ⅓ the cup of sugar; when well heated through,
remove from fire and cool. Grate rind from one orange and mix with
a little of the remaining sugar; prepare orange pulp according to
directions on p. 42, and put into glass dish or individual glasses
and sprinkle with remaining sugar; when custard is cold turn it over
the oranges, and just the last thing before serving sprinkle the peel
over the custard and pile on it in spoonfuls (or put on with pastry
tube) the whites of the eggs beaten stiff with a speck of salt and the
powdered sugar; Serve at once.
Sprinkle meringue with cocoanut sometimes, or decorate with leaves of
angelica or diamonds of citron. The custard may be delicately flavored
with vanilla. Other fruits may be used.
=Banana Pudding=
Same as orange pudding, using 3 tablespns. cornstarch only. Pour
unflavored custard over sliced bananas warm, so that the custard will
be flavored with the banana.
=Hattie’s Prune Dessert=
Stew 1 lb. nice large California prunes in as little water as possible;
drain, remove the stones and chop the prunes, not too fine. Beat the
whites of 3 eggs to a stiff froth with a little salt and ¼ cup of
sugar. (Be sure to use the sugar in the eggs instead of in the prunes.)
Chop prunes in lightly, bake in pudding dish or brick shaped granite
pan in slow oven until egg is set, about 20 m. Serve cold with plain or
whipped cream. Almond cream flavored with vanilla is nice.
=Prune Soufflé=
Stew 28 prunes in as little water as possible; drain, rub through
colander. Add the whites of 4 eggs stiffly-beaten with 4 to 6
tablespns. sugar, set in pan of water, bake slowly until set. Serve
with egg cream or custard sauce or whipped cream.
=Fruit Whips=
=Dried Apple=--2 cups sifted, stewed, dried apples (stewed in small
quantity of water), ½-1 cup sugar, 1 tablespn. lemon juice if 1 cup of
sugar is used, whites of 2-4 eggs. Beat all together until light and
spongy, heap in glass dish. Serve cold with or without custard sauce
or cream. Dried peaches, apricots and prunes may be used the same.
Use only 2 tablespns. of sugar for each cup of prunes.
=Banana=--White of 1 egg, ¼ cup sugar, 1 teaspn. lemon juice, 1 cup
banana pulp. Nice on cake.
=Cranberry=--½ cup thick, sweetened, cooked pulp to white of 1 egg.
Whips must be beaten until they hold their shape. They are nice served
on bread puddings, custards and other desserts, instead of a meringue
or a sauce.
The rule for fruit whips is, 1 cup of fresh or stewed fruit pulp to the
white of each egg, sugar to suit the fruit, and a little lemon juice
with sweet fruits; but the proportion of fruit often needs to be varied.
Fresh pears and peaches may be used by rubbing through the colander or
mashing well.
=★ Jelly Whips, or Mary’s Desserts=
Quince--1 glass of quince jelly, whites of 3 eggs; beat jelly a little,
and whites very stiff and dry; combine the two and beat together until
stiff. Make custard of 1 pt. of milk, yolks of 3 eggs, 2 tablespns.
sugar; when cold put into glasses with whip on top. Sterilized cream
may be used instead of custard, or whip may be put into glass first and
whipped cream piled on top of that. Serve with crackers or cake.
Other jellies may be used the same.
=Brother Fulton’s Strawberry Fluff=
whites 2 eggs
¾ cup sugar
1 pt. strawberries
Mash berries with sugar and add to unbeaten whites in deep cake bowl;
beat with egg or batter whip until the mixture will stand alone, very
light and fluffy. Serve in glasses with cake or wafers, or as meringue,
garnish, or sauce for other desserts. Strawberry fluff makes a nice
garnish for strawberry shortcake. Raspberries and other fruits may be
used.
=Strawberries and Cream Whip=
1 pt. ice cold cream
½ cup sugar
½ cup mashed fresh strawberries
Add sugar and berries to cream, whip as for whipped cream and serve in
sherbet glasses.
=Apple Cream=
Pare, quarter, core and steam 12 tart apples, rub through colander,
cool, add 1 cup sugar and whites of 2 eggs, beat until white and foamy;
heap in cold glass dish. Garnish with chopped candied cherries, bits of
jelly or with citron or angelica. Serve very cold.
=Rose Apple Cream=
Steam red skinned apples without paring for above recipe. Pile on glass
dessert plate and surround with whipped cream roses flavored delicately
with extract of rose.
=Lemon Snow Pudding=
2-2¼ tablespns. lemon juice
1 cup water
1¼ tablespn. corn starch
½ cup sugar
white of 1 egg
Heat sugar and water to boiling, stir in the corn starch blended with
water, boil up, add lemon juice and pour gradually, beating, over the
stiffly-beaten whites of eggs. Beat well and pour into molds or cups,
cool. Serve with custard or red sauce or cream.
Pudding may be garnished with halves of candied cherries.
=Birds’ Nest Pudding=
Pare and core 6 or 8 tart apples. Steam until nearly tender. Set in
oiled pudding dish and cover with the following
_Crust_--
1 pt. milk
2 tablespns. butter or oil
4 tablespns. flour
4 eggs
Cream butter and flour, pour boiling milk over, cook 5 m.; remove from
fire and add yolks of eggs. When cold, chop in the stiffly-beaten
whites of the eggs, turn over apples and bake in a slow or moderate
oven about ½ hour or until done. The success of the pudding depends
upon the slow baking. Serve at once with hard, creamy or any suitable
sauce, or with sweetened sterilized cream. Do not sweeten the apples or
batter. With some flours and some measurements, ½-1 tablespn. more of
flour will be required.
=Sponge Apple Pudding=
Fill pudding dish half full of quartered sour apples that have been
steamed until tender. Fill dish with a sponge cake batter and bake
until well done. Serve with custard, almond, cream or other sauce. May
use peaches sprinkled with sugar instead of apples, with thin meringue
on cake and no sauce.
=Lemon Soufflé Pudding--Unequaled=
¼ cup butter
½ cup flour
1½ cup milk
grated rind of 1 lemon
3 tablespns. lemon juice
3 eggs
¼ cup sugar
salt
Cream butter and flour and pour the boiling milk over; cook until
thick; add lemon juice and rind and yolks of eggs beaten with the
sugar; cool a little, chop in whites of eggs beaten to a stiff froth
with salt; bake in buttered mold in pan of water in moderate oven until
egg is set, about 30 m. Serve with foamy or fruit Sabayon sauce, fruit
syrup or egg cream sauce.--_Boston Cooking School Magazine._
=Cream Sponge Pudding=
4-5 tablespns. corn starch (according to quality)
1 qt. milk
2 eggs
½ cup sugar or none
salt
Thicken boiling milk and sugar (if used) with corn starch stirred
smooth with some of the cold milk, boil 3-5 m.; add beaten yolks of
eggs, beat well and pour over stiffly-beaten whites, turn into wet
molds or cups. Serve with fruit or other sauce if not sweetened, or if
sweet with cream.
=Fruit Juice Mold=
1 cup rich fruit juice
1 cup water
sugar
salt
4 level tablespns. corn starch
whites of 2-3 eggs
Heat juice, sugar, salt and water to boiling; stir in corn starch
blended with cold water; boil well, pour over stiff whites of eggs,
beating; mold. Serve with custard or whipped cream flavored with
strawberry, orange, lemon or vanilla or not flavored at all, as
suitable.
=Snow Blanc Mange--No Milk=
1 pt. boiling water
6 level tablespns. corn starch
¼ cup cold water
⅞ cup sugar
whites 3 or 4 eggs
½-¾ teaspn. vanilla with or without a few drops almond extract
Thicken boiling water and sugar with corn starch blended with cold
water; boil well, pour over the stiffly-beaten whites of the eggs,
beating, add flavoring and turn into wet mold. Serve with custard of
yolks of eggs flavored with vanilla or a few drops of lemon extract.
Blanc Mange may be garnished with small dice or diamonds of citron.
=Flour Blanc Mange=
1 pt. milk
2 tablespns. flour
1 egg
salt
Stir flour blended with part of the milk into remainder of milk when
boiling; cook 10-20 m. in double boiler; add egg slightly beaten, heat
a moment and turn into cups dipped in cold water; serve cold with any
desired dressing. In making a larger quantity, use a slightly larger
proportion of flour.
=Rice Flour Pudding=
4 tablespns. rice flour
1 cup cold milk
1 qt. boiling milk
1 tablespn. butter
2 eggs
¾-1 cup sugar
flavoring
salt
Add sugar to boiling milk and stir in the flour blended with the cold
milk; boil 5 m.; add butter, beaten eggs and salt; bake 20 m. or until
firm. Serve with strawberry or blueberry sauce or with cream. Butter
may be omitted.
=Corn Starch Meringue=
1 qt. milk
2 tablespns. corn starch
6 tablespns. sugar
3 eggs
flavoring
Heat milk and 4 tablespns. of sugar to boiling; stir in corn starch
blended with cold milk; boil; add the yolks of eggs, flavor, turn
into serving dish; cover at once with whites of eggs beaten with 2
tablespns. of sugar; tint delicately on top grate of oven. Serve cold.
The meringue may be sprinkled with grated cocoanut while warm. May use
1 tablespn. more of corn starch and lay drained canned peaches on top
of pudding before putting on meringue. Other fruits, jellies or jams
may be used.
=Sea Foam--Sea Moss=
Pour hot Irish Moss Blanc Mange, p. 308, over stiffly-beaten whites of
eggs. Flavor with almond, orange flower water or other flavoring. Mold.
Serve with anything suitable for Irish Moss Blanc Mange.
=Eva’s Tapioca Cream--none better=
4 tablespns. minute, pearl or flake tapioca
(3 only of cassava or manioca)
1 scant cup of warm water
1 qt. milk
1 cup sugar
3 eggs
1 teaspn. vanilla
salt
Soak tapioca in water (pearl or flake 2 hrs., minute or manioca 10 m.)
and cook with milk and sugar in double boiler until transparent; add
beaten yolks, stir for a moment, remove from fire, add vanilla and
pour into serving dish, cover with the whites of eggs beaten with 1-1½
tablespn. sugar. Tint on top grate of oven. Serve cold.
=Tapioca Cream--in glasses=
2 tablespns. tapioca
scant cup water
1 qt. milk
3 eggs
½-1 cup sugar
flavoring
salt
Soak tapioca in water, cook in the milk with half the sugar in double
boiler until clear; add beaten yolks of eggs, remove from fire and
while hot or when nearly cold pour over whites which have been beaten
with the remaining sugar; flavor and serve in glasses.
Beaten whites may be chopped into cold custard just before serving, or,
they may be served on top of it.
=Water Tapioca Pudding--Excellent=
6 tablespns. tapioca
5 cups water
4 eggs
1 cup sugar
flavoring
Soak tapioca in 1 cup of the water, cook in remainder with sugar until
transparent, add beaten yolks (it is better to reserve a spoonful of
sugar to beat with the yolks), flavor and pour into pudding dish.
Meringue with whites of eggs beaten with 1-2 tablespns. of sugar,
flavored or not. Lemon juice or other fruit juices may replace some of
the water for variety. Stewed or steamed raisins may be sprinkled over
the pudding before the meringue is put on, but the plain pudding is
good enough.
=Molded Tapioca Pudding--Fine=
½ cup minute tapioca
2 cups milk
1-1⅓ cup water
½ cup sugar
2 eggs
a few drops of lemon extract
¾ teaspn. vanilla
Pour a good quantity of warm water over tapioca, soak 10 m., drain
and put to cooking with milk, water and sugar; cook until perfectly
transparent, stir in beaten yolks of eggs, remove from fire, add
flavoring, chop in the whites of eggs beaten with 1 tablespn. of sugar;
turn into wet mold or cups. Serve plain, garnished with nuts or jelly,
or with nut or dairy cream, custard, or some fruit whip or egg cream.
=★ Cottage Pudding--Eggs=
Take 1 egg and ½ cup of sugar to each cup of milk in universal crust.
Bake in any desired shape and serve with lemon or other sauce.
The sugar may be omitted for some sauces. A different pudding may be
made by steaming instead of baking.
=Steamed Fruit Pudding=
To ingredients for universal crust add 1 or 2 tablespns. of sugar
(white or brown) and 1 or 2 eggs for each cup of liquid--milk or water,
and flour for a thick batter. When light, mix in carefully floured
fresh blueberries, blackberries, raspberries, cranberries, cherries
or sliced peaches; dried blueberries, cherries, raisins or currants;
or drained canned cherries. Steam in well oiled molds or cups--cups ¾
hour, mold 1 hour. Serve with sauce suitable for the fruit.
The batter for Washington cake may be used sometimes.
=★ Quaker Pudding=
6 eggs
9 or 10 tablespns. pastry flour
1 qt. milk
Beat all together. Bake in moderate oven. Serve with sauce.
=Batter Pudding=
4 eggs
1½ cup sifted flour
salt
1 pt. milk
Beat eggs for 3 m.; add the milk and pour on to flour gradually,
beating. Turn into well oiled mold with cover and steam or boil 1½ hr.
Serve with suitable sauce.
=Cocoanut Rice Pudding=
3 pts. milk
⅓ cup rice
1 cup sugar
4 eggs
1½ cup grated cocoanut
1 teaspn. vanilla
salt
Cook rice in milk until very soft, cool; beat 2 whole eggs and the
yolks of the other 2 with the sugar, cocoanut and salt and add with
the vanilla to the rice. Turn into pudding dish and bake in moderate
oven until eggs are set. Cover with a meringue of the remaining whites
of eggs and 1 or 2 tablespns. of sugar. Tint delicately in oven. Serve
warm or cold.
Grind desiccated cocoanut when using that instead of fresh. 1-1¼ cup
of cold boiled rice may be used. Vanilla maybe omitted.
=Rice Custard Pudding=
Same as above with cocoanut omitted. 1 cup of raisins, whole or
chopped, may be cooked with the rice sometimes.
=Rice Pudding--Lemon Meringue=
1 cup boiled rice
1 good pt. of milk
2 eggs
1 cup sugar
2-2½ tablespns. lemon juice
Pour hot milk over rice in pudding dish. Beat yolks of eggs with ⅓ of
the sugar flavored with oil of lemon, as on p. 27, and add to rice
and milk. Bake in slow oven until creamy; beat whites of eggs stiff,
add sugar and lemon juice, drop by spoonfuls on pudding and brown
delicately.
=Sweet Potato Mold=
2 lbs. potatoes
½ cup butter
½ cup sugar
5 eggs
flavoring
1 pt. thin cream
Boil and mash potatoes, add butter while warm, beat well; beat eggs
with sugar and add to mixture; then flavoring, Vanilla or lemon, and
cream. Bake in pudding mold in moderate oven. Serve with sauce or cream.
=Dainty Dessert=
Bake rose flavored sponge cake in flat pan, cut in squares and serve
with Imperial Raspberry Cream, p. 307.
=Cottage Cheese and Cake=
Spread creamy, unseasoned, sweetened cottage cheese over sponge cake,
cut into squares and serve with whipped cream. Molasses or Washington
cake may be used.
=Molasses Cake with Whipped Cream=
Serve fresh, warm, molasses cake with sweetened whipped cream flavored
with vanilla.
=Molded Apples=
Grind (not too fine) tart apples, put at once into boiling syrup of
equal quantities of sugar and water, just enough to cook apples and
leave dry. Do not stir. When thick, turn into mold to cool; unmold and
serve with boiled custard or with unsweetened whipped cream.
=Apple Dessert=
Stew nice, tart apples in quarters, in just enough water without sugar
to cook them, or, steam them; serve cold with plain sweetened egg cream
or boiled custard. Apples may be pared, cored and steamed.