tablespoonfuls of sugar; beat the eggs light, then add the sugar and
beat again till very light; mix the cornstarch with a little cold
milk; mix all together and stir into one quart of milk just as it is
about to boil, having added a little salt; stir it until it has
thickened well; pour it into a dish for the table and place it in the
oven until it will bear icing; place over the top a layer of canned
peaches or other fruit (and it improves it to mix the syrup of the
fruit with the custard part); beat the whites to a stiff froth with
two tablespoonfuls of white sugar to an egg; then put it into the oven
until it is a light brown.
This is a very delicate and delicious pudding.
SAUCER PUDDINGS.
Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar,
three eggs, a teacupful of milk, butter, preserve of any kind. Mix the
flour and sugar, beat the eggs, add them to the milk, and beat up with
the flour and sugar. Butter well three saucers, half fill them, and
bake in a quick oven about twenty minutes. Remove them from the
saucers when cool enough, cut in half, and spread a thin layer of
preserves between each half; close them again, and serve with cream.
NANTUCKET PUDDING.
One quart of berries or any small fruit, two tablespoonfuls of flour,
two tablespoonfuls of sugar; simmer together and turn into molds;
cover with frosting as for cake, or with whipped eggs and sugar,
browning lightly in the oven; serve with cream.
TOAST PUDDING.
Toast several thin slices of stale bread, removing the crust, butter
them well, and pour over them hot stewed fruit in alternate layers.
Serve warm with rich hot sauce.
PLAIN RICE PUDDING.
Pick over, wash and boil, a teacupful of rice; when soft drain off the
water; while warm, add to it a tablespoonful of cold butter. When
cool, mix with it a cupful of sugar, a teaspoonful of grated nutmeg
and one of ground cinnamon. Beat up four eggs very light, whites and
yolks separately; add them to the rice; then stir in a quart of sweet
milk gradually. Butter a pudding-dish, turn in the mixture and bake
one hour in a moderate oven. Serve warm, with sweet wine sauce.
If you have cold cooked rice, first soak it in the milk and proceed as
above.
RICE PUDDING. (Fine.)
Wash a teacupful of rice and boil it in two teacupfuls of water; then
add, while the rice is hot, three tablespoonfuls of butter, five
tablespoonful of sugar, five eggs well beaten, one tablespoonful of
powdered nutmeg, a little salt, one glass of wine, a, quarter of a
pound of raisins, stoned and cut in halves, a quarter of a pound of
Zante currants, a quarter of a pound of citron cut in slips, and one
quart of cream; mix well, pour into a buttered dish and bake an hour
in a moderate oven.
_Astor House, New York City._
RICE MERINGUE.
One cupful of carefully sorted rice boiled in water until it is soft;
when done, drain it so as to remove all the water; cool it, and add
one quart of new milk, the well-beaten yolks of three eggs, three
tablespoonfuls of white sugar and a little nutmeg, or flavor with
lemon or vanilla; pour into a baking dish and bake about half an hour.
Let it get cold; beat the whites of the eggs, add two tablespoonfuls
of sugar, flavor with lemon or vanilla; drop or spread it over the
pudding and slightly brown it in the oven.
RICE LEMON PUDDING.
Put on to boil one quart of milk, and when it simmers stir in four
tablespoonfuls of rice flour that has been moistened in a little milk;
let it come to a boil and remove from the fire; add one quarter of a
pound of butter, and, when cool, the grated peel with the juice of two
lemons, and the yolks and beaten whites of four eggs; sweeten to
taste; one wine-glassful of wine, put in the last thing, is also an
improvement.
RICE PUDDING WITHOUT EGGS.
Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar,
a piece of butter as large as a walnut, a teaspoonful of cinnamon, a
little nutmeg and a pinch of salt. Put into a deep pudding-dish, well
buttered, set into a moderate oven; stir it once or twice until it
begins to cook, let it remain in the oven about two hours (until it is
the consistency of cream). Eat cold.
FRUIT RICE PUDDING.
One large teacupful of rice, a little water to cook it partially; dry,
line an earthen basin with part of it; fill nearly full with pared,
cored and quartered apples, or any fruit you choose; cover with the
balance of your rice; tie a cloth tightly over the top and steam one
hour. To be eaten with sweet sauce. Do not butter your dish.
BOILED RICE PUDDING. No. 1.
One cupful of cold boiled rice, one cupful of sugar, four eggs, a
pinch of soda and a pinch of salt. Put it all in a bowl and beat it up
until it is very light and white. Beat four ounces of butter to a
cream, put it into the pudding and ten drops of essence of lemon. Beat
altogether for five minutes. Butter a mold, pour the pudding into it
and boil for two hours. Serve with sweet fruit sauce.
BOILED RICE PUDDING. No. 2.
Wash two teacupfuls of rice and soak it in water for half an hour;
then turn off the water and mix the rice with half a pound of raisins
stoned and cut in halves; add a little salt, tie the whole in a cloth,
leaving room for the rice to swell to twice its natural size, and boil
two hours in plenty of water; serve with wine sauce.
RICE SNOW-BALLS.
Wash two teacupfuls of rice and boil it in one teacupful of water and
one of milk, with a little salt; if the rice is not tender when the
milk and water are absorbed, add a little more milk and water; when
the rice is tender, flavor with vanilla, form it into balls, or mold
it into a compact form with little cups; place these rice balls around
the inside of a deep dish, fill the dish with a rich soft custard and
serve either hot or cold. The custard and balls should be flavored
with the same.
PRUNE PUDDING.
Heat a little more than a pint of sweet milk to the boiling point,
then stir in gradually a little cold milk in which you have rubbed
smooth a heaping tablespoonful of cornstarch; add sugar to suit your
taste, three well-beaten eggs, about a teaspoonful of butter and a
little grated nutmeg. Let this come to a boil, then pour it in a
buttered pudding-dish, first adding a cupful of stewed prunes, with
the stones taken out. Bake for from fifteen to twenty minutes,
according to the state of the oven. Serve with or without sauce. A
little cream improves it if poured over it when placed in saucers.
BLACKBERRY OR WHORTLEBERRY PUDDING.
Three cupfuls of flour, one cupful of molasses, half a cupful of milk,
a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of
soda dissolved in a little of the milk. Stir in a quart of
huckleberries, floured. Boil in a well-buttered mold two hours. Serve
with brandy sauce.
BAKED HUCKLEBERRY PUDDING.
One quart of ripe fresh huckleberries or blueberries, half a
teaspoonful of mace or nutmeg, three eggs, well beaten, separately,
two cupfuls of sugar, one tablespoonful of cold butter, one cupful of
sweet milk, one pint of flour, two teaspoonfuls of baking powder. Roll
the berries well in the flour and add them last of all. Bake half an
hour and serve with sauce. There is no more delicate and delicious
pudding than this.
FRUIT PUDDING.
This pudding is made without cooking and is nice prepared the day
before using.
Stew currants or any small fruits, either fresh or dried, sweeten with
sugar to taste and pour hot over _thin_ slices of bread with the crust
cut off, placed in a suitable dish, first a layer of bread, then the
hot stewed fruit, then bread and fruit, then bread, leaving the fruit
last. Put a plate over the top and, when cool, set it on ice. Serve
with sugar and cream.
This pudding is very fine made with Boston crackers split open and
placed in layers with stewed peaches.
BOILED CURRANT PUDDING.
Five cupfuls of sifted flour in which two teaspoonfuls of baking
powder have been sifted, one-half a cupful of chopped suet, half a
pound of currants, milk, a pinch of salt. Wash the currants, dry them
thoroughly and pick away any stalks or grit; chop the suet finely; mix
all the ingredients together and moisten with sufficient milk to make
the pudding into a stiff batter; tie it up in a floured cloth, put it
into boiling water and boil for three hours and a half. Serve with
jelly sauce made very sweet.
TRANSPARENT PUDDING.
A small cupful of fresh butter warmed, but not melted, one cupful of
sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated,
eight eggs, yolks and whites beaten separately. Beat the butter and
sugar light and then add the nutmeg and the beaten eggs, which should
be stirred in gradually; flavor with vanilla, almond, peach or
rose-water; stir _hard_; butter a deep dish, line with puff paste and
bake half an hour. Then make a meringue for the top and brown. Serve
cold.
SWEET-POTATO PUDDING.
To a large sweet potato, weighing two pounds, allow half a pound of
sugar, half a pound of butter, one gill of sweet cream, one gill of
strong wine or brandy, one grated nutmeg, a little lemon peel and four
eggs. Boil the potato until thoroughly done, mash up fine, and while
hot add the sugar and butter. Set aside to cool while you beat the
eggs light and add the seasoning last. Line tin plates with puff
paste, and pour in the mixture, bake in a moderate but regularly
heated oven. When the puddings are drawn from the fire, cover the top
with thinly-sliced bits of preserved citron or quince marmalade. Strew
the top thickly with granulated white sugar and serve, with the
addition of a glass of rich milk for each person at table.
PINEAPPLE PUDDING.
Butter a pudding-dish and line the bottom and sides with slices of
stale cake (sponge cake is best); pare and slice thin a large
pineapple, place in the dish first a layer of pineapple, then strew
with sugar, then more pineapple, and so on until all is used. Pour
over a small teacupful of water and cover with slices of cake which
have been dipped in cold water; cover the whole with a buttered plate
and bake slowly for two hours.
ORANGE ROLEY POLEY.
Make a light dough the same as for apple dumplings, roll it out into a
long narrow sheet, about quarter of an inch thick. Spread thickly over
it peeled and sliced oranges, sprinkle it plentifully with white
sugar, scatter over all a teaspoonful or two of grated orange peel,
then roll it up. Fold the edges well together to keep the juices from
running out. Boil it in a floured cloth one hour and a half. Serve it
with lemon sauce. Fine.
ROLEY POLEY PUDDING. (Apple.)
Peel, core and slice sour apples; make a rich biscuit dough, or raised
biscuit dough may be used if rolled thinner; roll not quite half an
inch thick, lay the slices on the paste, roll up, tuck in the ends,
prick deeply with a fork, lay it in a steamer and steam hard for an
hour and three-quarters. Or wrap it in a pudding-cloth well floured,
tie the ends, baste up the sides, plunge into boiling water and boil
continually an hour and a half, perhaps more. Stoned cherries, dried
fruits, or any kind of berries, fresh or dried, may be used.
FRUIT PUFF PUDDING.
Into one pint of flour stir two teaspoonfuls baking powder and a
little salt; then sift and stir the mixture into milk, until very
soft. Place well-greased cups in a steamer, put in each a spoonful of
the above batter, then add one of berries or steamed apples, cover
with another spoonful of batter and steam twenty minutes. This pudding
is delicious made with strawberries and eaten with a sauce made of two
eggs, half a cup butter, a cup of sugar beaten thoroughly with a cup
of boiling milk and one cup of strawberries.
SPONGE CAKE PUDDING. No. 1.
Bake a common sponge cake in a flat-bottomed pudding-dish; when ready
to use, cut in six or eight pieces, split and spread with butter and
return them to the dish. Make a custard with four eggs to a quart of
milk; flavor and sweeten to taste; pour over the cake and bake
one-half hour. The cake will swell and fill the custard. Serve with or
without sauce.
SPONGE CAKE PUDDING. No. 2.
Butter pudding-mold; fill the mold with small sponge cakes or slices
of stale plain cake that have been soaked in a liquid made by
dissolving one-half pint of jelly in a pint of hot water. This will be
of as fine a flavor and much better for all than if the cake had been
soaked in wine. Make a sufficient quantity of custard to fill the mold
and leave as much more to be boiled in a dish by itself. Set the mold,
after being tightly covered, into a kettle and boil one hour. Turn out
of the mold and serve with some of the other custard poured over it.
GRAHAM PUDDING.
Mix well together one-half a coffeecupful of molasses, one-quarter of
a cupful of butter, one egg, one-half a cupful of milk, one-half a
teaspoonful of pure soda, one and one-half cupfuls of good Graham
flour, one small teacupful of raisins, spices to taste. Steam four
hours and serve with brandy or wine sauce, or any sauce that may be
preferred. This makes a showy as well as a light and wholesome
dessert, and has the merit of simplicity and cheapness.
BANANA PUDDING.
Cut sponge cake in-slices, and, in a glass dish, put alternately a
layer of cake and a layer of bananas sliced. Make a soft custard,
flavor with a little wine, and pour over it. Beat the whites of the
eggs to a stiff froth and heap over the whole.
Peaches cut up, left a few hours in sugar and then scalded, and added
when cold to thick boiled custard, made rather sweet, are a delicious
dessert.
DRIED PEACH PUDDING.
Boil one pint of milk and while hot turn it over a pint of
bread-crumbs. Stir into it a tablespoonful of butter, one pint of
dried peaches stewed soft. When all is cool, add two well-beaten eggs,
half a cupful of sugar and a pinch of salt; flavor to taste. Put into
a well-buttered pudding-dish and bake half an hour.
SUET PUDDING, PLAIN.
One cupful of chopped suet, one cupful of milk, two eggs beaten, half
a teaspoonful of salt and enough flour to make a stiff batter, but
thin enough to pour from a spoon. Put into a bowl, cover with a cloth
and boil three hours. The same, made a little thinner, with a few
raisins added and baked in a well-greased dish is excellent. Two
teaspoonfuls of baking powder in the flour improves this pudding. Or
if made with sour milk and soda it is equally as good.
SUET PLUM PUDDING.
One cupful of suet chopped fine, one cupful of cooking molasses, one
cupful of milk, one cupful of raisins, three and one-half cupfuls of
flour, one egg, one teaspoonful of cloves, two of cinnamon and one of
nutmeg, a little salt, one teaspoonful of soda; boil three hours in a
pudding-mold set into a kettle of water; eat with common sweet sauce.
If sour milk is used in place of sweet, the pudding will be much
lighter.
PEACH COBBLER.
Line a deep dish with rich thick crust; pare and cut into halves or
quarters some juicy, rather tart peaches; put in sugar, spices and
flavoring to taste; stew it slightly and put it in the lined dish;
cover with thick crust of rich puff paste and bake a rich brown; when
done, break up the top crust into small pieces and stir it into the
fruit; serve hot or cold; very palatable without sauce, but more so
with plain rich cream or cream sauce, or with a rich brandy or wine.
Other fruits can be used in place of peaches. Currants are best made
in this manner:--
Press the currants through a sieve to free it from pips; to each pint
of the pulp put two ounces of crumbed bread and four ounces of sugar;
bake with a rim of puff paste; serve with cream. White currants may be
used instead of red.
HOMINY PUDDING.
Two-thirds of a cupful of hominy, one and a half pints of milk, two
eggs, one tablespoonful of butter, one teaspoonful of extract of lemon
or vanilla, one cupful of sugar. Boil hominy in milk one hour; then
pour it on the eggs, extract and sugar beaten together; add butter,
pour in buttered pudding-dish, bake in hot oven for twenty minutes.
BAKED BERRY ROLLS.
Roll rich biscuit dough thin, cut it into little squares four inches
wide and seven inches long. Spread over with berries. Roll up the
crust, and put the rolls in a dripping-pan just a little apart; put a
piece of butter on each roll, spices if you like. Strew over a large
handful of sugar, a little hot water. Set in the oven and bake like
dumplings. Served with sweet sauce.
GREEN CORN PUDDING.
Take two dozen full ears of sweet green corn, score the kernels and
cut them from the cob. Scrape off what remains on the cob with a
knife. Add a pint and a half or one quart of milk, according to the
youngness and juiciness of the corn. Add four eggs well beaten, a half
teacupful of flour, a half teacupful butter, a tablespoonful of sugar,
and salt to taste. Bake in a well-greased earthen dish, in hot oven
two hours. Place it on the table browned and smoking hot, eat it with
plenty of fresh butter. This can be used as a dessert by serving a
sweet sauce with it. If eaten plainly with butter, it answers as a
side vegetable.
GENEVA WAFERS.
Two eggs, three ounces of butter, three ounces of flour, three ounces
of pounded sugar. Well whisk the eggs, put them into a basin and stir
to them the butter, which should be beaten to a cream; add the flour
and sifted sugar gradually, and then mix all well together. Butter a
baking sheet, and drop on it a teaspoonful of the mixture at a time,
leaving a space between each. Bake in a cool oven; watch the pieces of
paste, and, when half done, roll them up like wafers and put in a
small wedge of bread or piece of wood, to keep them in shape. Return
them to the oven until crisp. Before serving, remove the bread, put a
spoonful of preserve in the widest end, and fill up with whipped
cream. This is a very pretty and ornamental dish for the supper-table,
and is very nice and very easily made.
[Illustration: STIRRING THE CRANBERRY SAUCE.]
MINUTE PUDDING. No. 1.
Set saucepan or deep frying pan on the stove, the bottom and sides
well buttered, put into it a quart of sweet milk, a pinch of salt and
a piece of butter as large as half an egg; when it boils have ready a
dish of sifted flour, stir it into the boiling milk, sifting it
through your fingers, a handful at a time, until it becomes smooth
and quite thick. Turn it into a dish that has been dipped in water.
Make a sauce very sweet to serve with it. Maple molasses is _fine_
with it. This pudding is much improved by adding canned berries or
fresh ones just before taking from the stove.
MINUTE PUDDING. No. 2.
One quart of milk, salt, two eggs, about a pint of flour. Beat the
eggs well; add the flour and enough milk to make it smooth. Butter the
saucepan and put in the remainder of the milk well salted; when it
boils, stir in the flour, eggs, etc., lightly; let it cook well. It
should be of the consistency of thick corn mush. Serve immediately
with the following simple sauce, _viz_: Rich milk or cream sweetened
to taste and flavored with grated nutmeg.
SUNDERLAND PUDDING.
One cupful of sugar, half a cupful of cold butter, a pint of milk, two
cupfuls of sifted flour and five eggs. Make the milk hot; stir in the
butter and let it cool before the other ingredients are added to it;
then stir in the sugar, flour and eggs, which should be well whisked
and omit the whites of two; flavor with a little grated lemon rind and
beat the mixture well. Butter some small cups, rather more than half
fill them; bake from twenty minutes to half an hour, according to the
size of the puddings, and serve with fruit, custard or wine sauce, a
little of which may be poured over them. They may be dropped by
spoonfuls on buttered tins and baked, if cups are not convenient.
JELLY PUDDINGS.
Two cupfuls of _very_ fine stale biscuit or bread crumbs, one cupful
of rich milk--half cream, if you can get it; five eggs beaten very
light, half a teaspoonful of soda stirred in boiling water, one cupful
of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then
whites, finally the soda. Fill large cups half full with the batter,
set in a quick oven and bake half an hour. When done, turn out quickly
and dexterously; with a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve
within. Close the slit by pinching the edges with your fingers. Eat
warm with sweetened cream.
QUICK PUDDING.
Soak and split some crackers; lay the surface over with raisins and
citron; put the halves together, tie them in a bag, and boil fifteen
minutes in milk and water; delicious with rich sauce.
READY PUDDING.
Make a batter of one quart of milk and about one pound of flour; add
six eggs, the yolks and whites separately beaten, a teaspoonful of
salt and four tablespoonfuls of sugar. It should be as stiff as can
possibly be stirred with a spoon. Dip a spoonful at a time into quick
boiling water, boil from five to ten minutes, take out. Serve hot with
sauce or syrup.
A ROYAL DESSERT.
Cut a stale cake into slices an inch and a half in thickness; pour
over them a little good sweet cream; then fry _lightly_ in fresh
butter in a smooth frying pan; when done, place over each slice of
cake a layer of preserves or you may make a rich sauce to be served
with it.
Another dish equally as good, is to dip thin slices of bread into
fresh milk; have ready two eggs well beaten; dip the slices in the egg
and fry them in butter to a light brown; when fried, pour over them a
syrup, any kind that you choose, and serve hot.
HUCKLEBERRIES WITH CRACKERS AND CREAM.
Pick over carefully one quart of blueberries and keep them on ice
until wanted. Put into each bowl, for each guest, two soda crackers,
broken in not too small pieces; add a few tablespoonfuls of berries, a
teaspoonful of powdered sugar and fill the bowl with the richest of
cold sweet cream. This is an old-fashioned New England breakfast dish.
It also answers for a dessert.
[Illustration]
SAUCES FOR PUDDINGS.
BRANDY SAUCE, COLD.
Two cupfuls of powdered sugar, half a cupful of butter, one
wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each.
Warm the butter slightly and work it to a light cream with the sugar,
then add the brandy and spices; beat it hard and set aside until
wanted. Should be put into a mold to look nicely and serve on a flat
dish.
BRANDY OR WINE SAUCE. No. 1.
Stir a heaping teaspoonful of cornstarch in a little cold water to a
smooth paste (or instead use a tablespoonful of sifted flour); add to
it a cupful of boiling water, with one cupful of sugar, a piece of
butter as large as an egg, boil all together ten minutes. Remove from
the fire and when cool stir into it half of a cupful of brandy or
wine. It should be about as thick as thin syrup.
BRANDY OR WINE SAUCE. No. 2.
Take one cupful of butter, two of powdered sugar, the whites of two
eggs, five tablespoonfuls of sherry wine or brandy and a quarter of a
cupful of boiling water. Beat butter and sugar to a cream, add the
whites of the eggs, one at a time, unbeaten, and then the wine or
brandy. Place the bowl in hot water and stir till smooth and frothy.
RICH WINE SAUCE.
One cupful of butter, two of powdered sugar, half a cupful of wine.
Beat the butter to a cream. Add the sugar gradually and when very
light add the wine, which has been made hot, a little at a time, a
teaspoonful of grated nutmeg. Place the bowl in a basin of hot water
and stir for two minutes. The sauce should be smooth and foamy.
SAUCE FOR PLUM PUDDING. (Superior.)
Cream together a cupful of sugar and half a cupful of butter; when
light and creamy, add the well-beaten yolks of four eggs. Stir into
this one wine-glass of wine or one of brandy, a pinch of salt and one
large cupful of hot cream or rich milk. Beat this mixture well; place
it in a saucepan over the fire, stir it until it cooks sufficiently to
thicken like cream. Be sure and not let it boil. Delicious.
LIQUID BRANDY SAUCE.
Brown over the fire three tablespoonfuls of sugar; add a cupful of
water, six whole cloves and a piece of stick cinnamon, the yellow rind
of a lemon cut very thin; let the sauce boil, strain while hot, then
pour it into a sauce bowl containing the juice of the lemon and a cup
of brandy. Serve warm.
GRANDMOTHERS SAUCE.
Cream together a cupful of sifted sugar and half a cupful of butter,
add a teaspoonful of ground cinnamon and an egg well beaten. Boil a
teacupful of milk and turn it, boiling hot, over the mixture slowly,
stirring all the time; this will cook the egg smoothly. It may be
served cold or hot.
SUGAR SAUCE.
One coffeecupful of granulated sugar, half of a cupful of water, a
piece of butter the size of a walnut. Boil all together until it
becomes the consistency of syrup. Flavor with lemon or vanilla
extract. A tablespoonful of lemon juice is an improvement. Nice with
cottage pudding.
LEMON SAUCE.
One cupful of sugar, half a cupful of butter, one egg beaten light,
one lemon, juice and grated rind, half a cupful of boiling water; put
in a tin basin and thicken over steam.
LEMON CREAM SAUCE, HOT.