four eggs and stir gradually into molasses and milk; add a cupful of
beef suet chopped fine, or half a cupful of butter, and corn meal
sufficient to make a thick batter; add a teaspoonful of pulverized
cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and
stir all together thoroughly; dip a cloth into boiling water, shake,
flour a little, turn in the mixture, tie up, leaving room for the
pudding to swell, and boil three hours; serve hot with sauce made of
drawn butter, wine and nutmeg.
BOILED CORN MEAL PUDDING, WITHOUT EGGS.
To one quart of boiling milk, stir in a pint and a half of Indian
meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a
cupful of chopped suet and a teaspoonful of dissolved soda; tie it up
tight in a cloth, allowing room for it to swell, and boil four hours.
Serve with sweet sauce.
CORN MEAL PUFFS.
Into one quart of boiling milk stir eight tablespoonfuls of Indian
meal, four tablespoonfuls of powdered sugar and a teaspoonful of
nutmeg; let the whole boil five minutes, stirring constantly to
prevent its adhering to the saucepan; then remove it from the fire,
and when it has become cool stir into it six eggs, beaten as light as
possible; mix well, and pour the mixture into buttered teacups, nearly
filling them; bake in a moderate oven half an hour; serve with lemon
sauce.
DELICATE INDIAN PUDDING.
One quart milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk
in double boiler, sprinkle the meal into it, stirring all the while;
cook twelve minutes, stirring often. Beat together the eggs, salt,
sugar and one-half teaspoonful of ginger. Stir the butter into the
meal and milk. Pour this gradually over the egg mixture. Bake slowly
one hour. Serve with sauce of heated syrup and butter.
_Maria Parloa._
COTTAGE PUDDING.
One heaping pint of flour, half a cupful of sugar, one cupful of milk,
one teaspoonful of soda dissolved in the milk, one tablespoonful of
butter, two teaspoonfuls of cream of tartar rubbed dry in the flour;
flavor with nutmeg; bake in a _moderate_ oven; cut in slices and serve
warm with wine or brandy sauce, or sweet sugar sauce.
FRENCH COCOANUT PUDDING. No. 1.
One quart of milk, three tablespoonfuls of cornstarch, the yolks of
four eggs, half a cupful of sugar and a little salt; put part of the
milk, salt and sugar on the stove and let it boil; dissolve the
cornstarch in the rest of the milk; stir into the milk and while
boiling add the yolks and a cupful of grated cocoanut. Flavor with
vanilla.
_Frosting._--The whites of four eggs beaten to a stiff froth, half a
cupful of sugar, flavor with lemon; spread it on the pudding and put
it into the oven to brown, saving a little of the frosting to moisten
the top; then put on grated cocoanut to give it the appearance of
snowflake.
COCOANUT PUDDING. No. 2.
Half a pound of grated cocoanut Then mix with it half a cupful of
stale sponge cake, crumbled fine. Stir together until very light half
a cupful of butter and one of sugar, add a _coffee_cupful of rich milk
or cream. Beat six eggs very light and stir them gradually into the
butter and sugar in turn, with the grated cocoanut. Having stirred the
whole very hard, add two teaspoonfuls of vanilla; stir again, put into
a buttered dish and bake until set, or about three-quarters of an
hour. Three of the whites of the eggs could be left out for a meringue
on the top of the pudding. Most excellent.
COCOANUT PUDDING. No. 3.
A cup of grated cocoanut put into the recipes of Cracker Pudding and
Bread Pudding, makes good cocoanut pudding.
CHERRY PUDDING, BOILED OR STEAMED.
Two eggs well beaten, one cupful of sweet milk, sifted flour enough to
make a _stiff_ batter, two large teaspoonfuls of baking powder, a
pinch of salt and as many cherries as can be stirred in. Boil one hour
or steam and serve with liquid sauce.
Cranberries, currants, peaches, cherries, or any tart fruit is nice
used with this recipe. Serve with sweet sauce.
CHERRY PUDDING. No. 2.
Make a crust or paste of two cupfuls of flour, two teaspoonfuls of
baking powder, a teaspoonful of salt; wet up with milk or water; roll
out a quarter of an inch thick, butter a large common bowl and line it
with this paste, leaving it large enough to lap over the top; fill it
with stoned cherries and half a cupful of sugar. Gather the paste
closely over the top, sprinkle a little with dry flour and cover the
whole with a linen cloth, fastening it with a string. Put it into a
pot of boiling water and cook for an hour and a half. Serve with sweet
sauce.
ENGLISH PLUM PUDDING. (The Genuine.)
Soak one pound of stale bread in a pint of hot milk and let it stand
and cool. When cold, add to it one-half pound of sugar and the yolks
of eight eggs beaten to a cream, one pound of raisins, stoned and
floured, one pound of Zante currants, washed and floured, a quarter
of a pound of citron cut in slips and dredged with flour, one pound of
beef suet, chopped fine and _salted_, one glass of wine, one glass of
brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves
mixed; beat the whole well together and, as the last thing, add the
whites of the eight eggs, beaten to a stiff froth; pour into a cloth,
previously scalded and dredged with flour, tie it firmly, leaving room
for the pudding to swell and boil six hours. Serve with wine or brandy
sauce.
It is best to prepare the ingredients the day before and cover
closely.
CHRISTMAS PLUM PUDDING. (By Measure.)
One cupful of finely-chopped beef suet, two cupfuls of fine bread
crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one
cupful of well-washed currants, one cupful of chopped blanched
almonds, half a cupful of citron, sliced thin, a teaspoonful of salt,
one of cloves, two of cinnamon, half a grated nutmeg and four
well-beaten eggs. Dissolve a level teaspoonful of soda in a
tablespoonful of warm water. Flour the fruit thoroughly from a pint of
flour; then mix the remainder as follows: In a large bowl put the
well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir
in the fruit, chopped nuts, bread crumbs and suet, one after the
other, until all are used, putting in the dissolved soda last and
adding enough flour to make the fruit stick together, which will take
all the pint. Boil or steam four hours. Serve with wine or brandy or
any well-flavored sauce.
BAKED PLUM PUDDING.
It will be found best to prepare the ingredients the day before and
cover closely. Grate a loaf of stale bread, or enough for a pint of
crumbs; boil one quart of milk and turn boiling hot over the grated
bread; cover and let steep an hour; in the meantime pick, soak and dry
half a pound of currants, half a pound of raisins, a quarter of a
pound of citron cut in large slips, one nutmeg, one tablespoonful of
mace and cinnamon mixed, one cupful of sugar, with half of a cupful of
butter; when the bread is ready mix with it the butter, sugar, spice
and citron, adding a glassful of white wine; beat eight eggs very
light, and when the mixture is quite cold, stir them gradually in;
then add by degrees the raisins and currants dredged with flour; stir
the whole very hard; put it into a buttered dish; bake two hours,
send to the table warm. Eat with wine sauce, or wine and sugar. Most
excellent.
PLUM PUDDING, WITHOUT EGGS.
This delicious, light pudding is made by stirring thoroughly together
the following ingredients: One cupful of finely-chopped beef suet, two
cupfuls of fine bread crumbs, one cupful of molasses, one of chopped
raisins, one of well-washed currants, one spoonful of salt, one
teaspoonful each of cloves, cinnamon, allspice and carbonate of soda,
one cupful of milk and flour enough to make a stiff batter. Put into a
well-greased pudding-mold, or a three-quart pail and cover closely.
Set this pail into a larger kettle, close covered, and half full of
boiling water, adding boiling water as it boils away. Steam not less
than four hours. This pudding is sure to be a success, and is quite
rich for one containing neither eggs nor butter. One-half of the above
amount is more than eight persons would be able to eat, but it is
equally good some days later, steamed again for an hour, if kept
closely covered meantime. Serve with wine sauce or common sweet sauce.
CABINET PUDDING.
Butter well the inside of a pudding-mold. Have ready a cupful of
chopped citron, raisins and currants. Sprinkle some of this fruit on
the bottom of the mold, then slices of stale sponge cake; shake over
this some spices, cinnamon, cloves and nutmeg, then fruit again and
cake, until the mold is nearly full. Make a custard of a quart of
milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter;
pour this over the cake without cooking it; let it stand and soak one
hour; then steam one hour and a half. Serve with wine sauce or a
custard. Seasoned with wine.
_Manhattan Beach Hotel._
BAKED CRANBERRY PUDDING.
Pour boiling water on a pint of bread crumbs; melt a tablespoonful of
butter and stir in. When the bread is softened, add two eggs and beat
thoroughly with the bread. Then put in a pint of the stewed fruit and
sweeten to your taste. Fresh fruit of many kinds can be used instead
of cranberries. Slices of peaches put in layers are delicious. Serve
with sweet sugar sauce.
ORANGE PUDDING. No. 1.
One pint of milk, the juice of six oranges and the rind of three,
eight eggs, half a cupful of butter, half a cupful of granulated
sugar, one tablespoonful of ground rice, paste to line the
pudding-dish. Mix the ground rice with a little of the cold milk. Put
the remainder of the milk in the double boiler, and when it boils stir
in the mixed rice. Stir for five minutes; then add the butter and set
away to cool. Beat together the sugar, the yolks of eight eggs and
whites of four. Grate the rinds and squeeze the juice of the oranges
into this. Stir all into the cooked mixture. Have a pudding-dish
holding about three quarts lined with paste. Pour the preparation into
this and bake in a moderate oven for forty minutes. Beat the remaining
four whites of the eggs to a stiff froth and gradually beat in the
powdered sugar. Cover the pudding with this. Return to the oven and
cook ten minutes, leaving the door open. Set away to cool. It must be
ice cold when served.
_Maria Parloa._
ORANGE PUDDING. No. 2.
Five sweet oranges, one coffeecupful of white sugar, one pint of milk,
the yolks of three eggs, one tablespoonful of cornstarch. Peel and cut
the oranges into thin slices, taking out the seeds; pour over them the
sugar and let them stand while you make the rest. Now set the milk in
a suitable dish into another of boiling water, let the milk get
boiling hot, add a piece of butter as large as a nutmeg, the
cornstarch made smooth with a little cold milk, and the well-beaten
yolks of the eggs and a little flavoring. Stir it all well together
until it is smooth and cooked. Set it off and pour it over the
oranges. Beat the whites to a stiff froth, adding two tablespoonfuls
of sugar, spread over the top for frosting. Set into the oven a few
minutes to brown. Eat cold. Berries, peaches and other fruits may be
substituted.
BAKED LEMON PUDDING. (Queen of Puddings.)
_Ingredients._--One quart of milk, two cupfuls of bread crumbs, four
eggs, whites and yolks beaten separately, butter the size of an egg,
one cupful of white sugar, one large lemon--juice and grated rind.
Heat the milk and pour over the bread crumbs, add the butter, cover
and let it get soft. When cool, beat the sugar and yolks and add to
the mixture, also the grated rind. Bake in a buttered dish until firm
and slightly brown, from a half to three-quarters of an hour. When
done, draw it to the door of the oven and cover with a meringue made
of the whites of the eggs, whipped to a froth with four tablespoonfuls
of powdered sugar and the lemon juice; put it back in the oven and
brown a light straw color. Eat warm, with lemon sauce.
LEMON PUDDING.
A small cupful of butter, the grated peel of two large lemons and the
juice of one, the yolks of ten eggs and whites of five, a cupful and a
half of white sugar. Beat all together and, lining a deep pudding-dish
with puff paste, bake the lemon pudding in it; while baking, beat the
whites of the remaining five eggs to a stiff froth, whip in fine white
sugar to taste, cover the top of the pudding (when baked) with the
meringue and return to the oven for a moment to brown; eat cold, it
requires no sauce.
BOILED LEMON PUDDING.
Half a cupful of chopped suet, one pint of bread crumbs, one lemon,
one cupful of sugar, one of flour, a teaspoonful of salt and two eggs,
milk. First mix the suet, bread crumbs, sugar and flour well together,
adding the lemon peel, which should be the yellow grated from the
outside, and the juice, which should be strained. When these
ingredients are well mixed, moisten with the eggs and sufficient milk
to make the pudding of the consistency of thick batter; put it into a
well-buttered mold and boil for three and a half hours; turn it out,
strew sifted sugar over and serve warm with the lemon sauce, or not,
at pleasure.
LEMON PUDDING, COLD.
One cupful of sugar, four eggs, the whites and yolks beaten
separately, two tablespoonfuls of cornstarch, one pint of milk, one
tablespoonful of butter and the juice and rind of two lemons. Wet the
cornstarch in some of the milk, then stir it into the remainder of the
milk, which should be boiling on the stove, stirring constantly and
briskly for five minutes. Take it from the stove, stir in the butter
and let it cool. Beat the yolks and sugar together, then stir them
thoroughly into the milk and cornstarch. Now stir in the lemon juice
and grated rind, doing it very gradually, making it very smooth. Bake
in a well-buttered dish. To be eaten cold. Oranges may be used in
place of lemons. This also may be turned while _hot_ into several
small cups or forms previously dipped in cold water, place them aside;
in one hour they will be fit to turn out. Serve with cream and sugar.
Should be boiled altogether, not baked.
ROYAL SAGO PUDDING.
Three-quarters of a cupful of sago washed and put into one quart of
milk; put it into a saucepan, let it stand in boiling water on the
stove or range until the sago has well swelled. While hot, put in two
tablespoonfuls of butter with one cupful of white sugar and flavoring.
When cool, add the well-beaten yolks of four eggs, put in a buttered
pudding-dish, and bake from half to three-quarters of an hour; then
remove it from the oven and place it to cool. Beat the whites of the
eggs with three tablespoonfuls of powdered white sugar till they are a
mass of froth; spread the pudding with either raspberry or strawberry
jam, and then spread on the frosting; put in the oven for two minutes
to slightly brown. If made in summer, be sure and keep the whites of
the eggs on ice until ready for use and beat them in the coolest place
you can find, as it will make a much richer frosting.
The small white sago called pearl is the best. The large brown kind
has an earthy taste. It should always be kept in a covered jar or box.
This pudding, made with tapioca, is equally as good. Serve with any
sweet sauce.
SAGO APPLE PUDDING.
One cupful of sago in a quart of tepid water, with a pinch of salt,
soaked for one hour; six or eight apples pared and cored, or
quartered, and steamed tender and put in the pudding-dish; boil and
stir the sago until clear, adding water to make it thin, and pour it
over the apples; bake one hour. This is good hot, with butter and
sugar, or cold with cream and sugar.
PLAIN SAGO PUDDING.
Make the same as TAPIOCA PUDDING, substituting sago for tapioca.
CHOCOLATE PUDDING. No. 1.
Make cornstarch pudding with a quart of milk, three tablespoonfuls of
cornstarch and three tablespoonfuls of sugar. When done, remove about
half and flavor to taste, and then to that remaining in the kettle add
an egg beaten very light, and four tablespoonfuls of vanilla chocolate
grated and dissolved in a little milk. Put in a mold, alternately the
dark and light. Serve with whipped cream or boiled custard. This is
more of a blanc mange than a pudding.
CHOCOLATE PUDDING. No. 2.
One quart of sweet milk, three-quarters of a cupful of grated
chocolate; scald the milk and chocolate together; when _cool_, add the
yolks of five eggs, one cupful of sugar; flavor with vanilla. Bake
about twenty-five minutes. Beat the five whites of eggs to a stiff
froth, adding four tablespoonfuls of fine sugar, spread evenly over
the top and brown slightly in the oven.
CHOCOLATE PUDDING. No. 3.
One quart of milk, fourteen even tablespoonfuls of grated bread
crumbs, twelve tablespoonfuls grated chocolate, six eggs, one
tablespoonful vanilla, sugar to make very sweet. Separate the yolks
and whites of four eggs, beat up the four yolks and two whole eggs
together very light with the sugar. Put the milk on the range, and
when it come to a perfect boil pour it over the bread and chocolate;
add the beaten eggs and sugar and vanilla; be sure it is sweet enough;
pour into a buttered dish; bake one hour in a moderate oven. When
cold, and just before it is served, have the four whites beaten with a
little powdered-sugar and flavor with vanilla and use as a meringue.
CHOCOLATE PUDDING. No. 4.
Half a cake of chocolate broken in one quart of milk and put on the
range until it reaches boiling point; remove the mixture from the
range; add four teaspoonfuls of cornstarch mixed with the yolks of
three eggs and one cup and a half of sugar; stir constantly until
thick; remove from the fire and flavor with vanilla; pour the mixture
in a dish; beat the whites of the three eggs to a stiff froth and add
a little sugar; cover the top of the pudding with a meringue and set
in the oven until a light brown. Serve cold.
TAPIOCA PUDDING.
Five tablespoonfuls of tapioca, one quart of milk, two ounces of
butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter
almonds. Wash the tapioca and let it stew gently in the milk on the
back part of the stove for a quarter of an hour, occasionally stirring
it; then let it cool, mix with it the butter, sugar and eggs, which
should be well-beaten, and flavor with either of the above
ingredients. Butter a dish, put in the pudding and bake in a moderate
oven for an hour. If the pudding is boiled, add a little more tapioca
and boil it in a buttered basin one and a half hours.
STRAWBERRY TAPIOCA.
This makes a most delightful dessert. Soak over night a large
teacupful of tapioca in cold water; in the morning, put half of it in
a buttered yellow-ware baking-dish, or any suitable pudding-dish.
Sprinkle sugar over the tapioca; then on this put a quart of berries,
sugar and the rest of the tapioca. Fill the dish with water, which
should cover the tapioca about a quarter of an inch. Bake in a
moderately hot oven until it looks clear. Eat cold with cream or
Custard. If not sweet enough, add more sugar at table; and in baking,
if it seems too dry, more water is needed.
A similar dish may be made, using peaches, either fresh or canned.
RASPBERRY PUDDING.
One-quarter cup of butter, one-half cupful of sugar, two cupfuls of
jam, six cupfuls of soft bread crumbs, four eggs. Rub the butter and
sugar together, beat the eggs, yolks and whites separately, mash the
raspberries, add the whites beaten to a stiff froth, stir all together
to a smooth paste; butter a pudding dish, cover the bottom with a
layer of the crumbs, then a layer of the mixture; continue the
alternate layers until the dish is full, making the last layer of
crumbs; bake one hour in a moderate oven. Serve in the dish in which
it is baked and serve with fruit sauce made with raspberries. This
pudding may be made the same with any other kind of berries.
PEAR, PEACH AND APPLE PUDDING.
Pare some nice ripe pears (to weigh about three-fourths of a pound);
put them in a saucepan with a few cloves, some lemon or orange peel,
and stew about a quarter of an hour in two cupfuls of water; put them
in your pudding-dish, and having made the following custard, one pint
of cream or milk, four eggs, sugar to taste, a pinch of salt and a
tablespoonful of flour; beat eggs and sugar well, add the flour, grate
some nutmeg, add the cream by degrees, stirring all the time,--pour
this over the pears and bake in a _quick_ oven. Apples or peaches may
be substituted.
Serve cold with sweetened cream.
FIG PUDDINGS.
Half a pound of good dried figs, washed, wiped and minced, two cupfuls
of fine, dry bread crumbs, three eggs, half a cupful of beef suet,
powdered, two scant cupfuls of sweet milk, half a cupful of white
sugar, a little salt, half a teaspoonful of baking powder, stirred in
half a cupful of sifted flour. Soak the crumbs in milk, add the eggs,
beaten light, with sugar, salt, suet, flour and figs. Beat three
minutes, put in buttered molds with tight top, set in boiling water
with weight on cover to prevent mold from upsetting, and boil three
hours. Eat hot with hard sauce or butter, powdered sugar, one
teaspoonful of extract of nutmeg.
FRUIT PUDDING, CORN MEAL.
Take a pint of hot milk and stir in sifted Indian meal till the batter
is stiff; add a teaspoonful of salt and half a cup of molasses, adding
a teaspoonful of soda dissolved; then stir in a pint of whortleberries
or chopped sweet apple; tie in a cloth that has been wet, and leave
room for it to swell, or put in a pudding-pan and tie a cloth over;
boil three hours; the water must boil when it is put in; you can use
cranberries and sweet sauce.
APPLE CORN MEAL PUDDING.
Pare and core twelve pippin apples; slice them very thin; then stir
into one quart of new milk one quart of sifted corn meal; add a little
salt, then the apples, four spoonfuls of chopped suet and a teacupful
of good molasses, adding a teaspoonful of soda dissolved; mix these
well together, pour into a buttered dish and bake four hours; serve
hot with sugar and wine sauce. This is the most simple, cheap and
luxuriant fruit pudding that can be made.
RHUBARB OR PIE-PLANT PUDDING.
Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar
over it; make a batter of one cupful of sour milk, two eggs, a piece
of butter the size of an egg, half a teaspoonful of soda and enough
flour to make batter about as thick as for cake. Spread it over the
rhubarb and bake till done. Turn out on a platter upside down, so that
the rhubarb will be on top. Serve with sugar and cream.
FRUIT PUDDINGS.
Fruit puddings, such as green gooseberry, are very nice made in a
basin, the basin to be buttered and lined with a paste, rolling it
round to the thickness of half an inch; then get a pint of
gooseberries and three ounces of sugar; after having made your paste,
take half the fruit and lay it at the bottom of your basin; then add
half your sugar, then put the remainder of the gooseberries in and the
remainder of the sugar; on that, draw your paste to the centre, join
the edges well together, put the cloth over the whole, tying it at the
bottom, and boil in plenty of water. Fruit puddings of this kind, such
as apples and rhubarb, should be done in this manner.
Boil for an hour, take out of the saucepan, untie the cloth, turn out
on a dish, or let it remain in the basin and serve with sugar over.
A thin cover of the paste may be rolled round and put over the
pudding.
Ripe cherries, currants, raspberries, greengages, plums and such like
fruit, will not require so much sugar, or so long boiling. These
puddings are also very good steamed.
SNOW PUDDING.
One-half a package Cox's gelatine; pour over it a cupful of cold water
and add one and a half cupfuls of sugar; when 'soft, add one cupful of
boiling water and the juice of one lemon; then the whites of four
well-beaten eggs; beat all together until it is light and frothy, or
until the gelatine will not settle clear in the bottom of the dish
after standing a few minutes; put it on a glass dish. Serve with a
custard made of one pint of milk, the yolks of four eggs, four
tablespoonfuls of sugar and the grated rind of a lemon; boil.
DELMONICO PUDDING.