pineapple juice and stir until the gelatin is dissolved. Add the lemon
juice and sugar. Set in a cold place until the mixture hardens around
the edge. Beat until frothy. Add the stiffly-beaten egg whites. Beat
for five minutes. Add the pineapple and whipped cream. Pour into a
moistened mold. Set in a cold place for one hour. Unmold and cut in
slices.
Pineapple Cottage Pudding
(A good old recipe pleasingly varied.)
See recipe for Plain Cottage Pudding. Serve with Pineapple Hard Sauce.
Pineapple Hard Sauce for Cottage Pudding
One-third cup butter or butter substitute
Two tablespoons lemon juice
One-fourth level teaspoon salt
One and one-half cups powdered sugar
One-half cup diced or grated pineapple
Cream the butter, add the lemon juice and salt. Beat for one minute.
Add the powdered sugar, sifted. Add the pineapple and beat for one
minute. Serve cold on cottage pudding.
=Pineapple Marshmallow Gelatin Pudding= (Six portions)
(Bob is very fond of this light dessert.)
Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling pineapple juice
One-half cup boiling water
One-fourth cup lemon juice
One-half cup sugar
One cup cherries
One cup diced pineapple
One cup diced marshmallows
One-half cup nut-meats, cut fine
Two egg whites
Soak the gelatin in the cold water for five minutes. Add the boiling
pineapple juice and boiling water. Stir until the gelatin is dissolved.
Add the lemon juice and sugar. Set in a cold place until the gelatin
mixture hardens slightly. Beat for three minutes. Add the cherries,
pineapple, marshmallows and nut-meats. Beat for two minutes. Add the
egg whites, stiffly beaten. Beat until the mixture will hold its shape.
Pile lightly in glass sherbet cups. Set in a cold place for one hour or
more.
Serve with cream or whipped cream.
=Pineapple Pudding= (Four portions)
(A good home recipe.)
Two level tablespoons cornstarch
One-third cup sugar
One-fourth level teaspoon salt
One-half cup pineapple juice
Three-fourths cup water
One egg yolk
One cup diced pineapple
One teaspoon lemon extract
One egg white
Two level tablespoons sugar
Mix the cornstarch, sugar and salt in the upper part of a double
boiler. Add the pineapple juice and water and cook over hot water for
fifteen minutes. Add the egg yolk and diced pineapple. Cook for one
minute. Add the lemon extract and pour into a buttered baking dish.
Beat the egg white, add the sugar and pile lightly on top of the
pudding. Set in a slow oven for twenty minutes.
Serve warm with cream.
=Pineapple Rice Dainty= (Four portions)
(Try this; you’ll like it if you like the pineapple flavor.)
Three-fourths cup cooked rice
Three-fourths cup diced pineapple
Three-fourths cup powdered sugar
One teaspoon vanilla
One-half teaspoon lemon extract
Three-fourths cup stiffly-whipped cream
Mix the rice, pineapple, sugar and the extracts. Just before serving,
add the stiffly-beaten cream. Pile lightly in tall serving glasses.
Serve at once.
(Have all the ingredients very cold before combining.)
=Pineapple Snow Pudding= (Four portions)
(Easy to make and very good.)
Two level tablespoons granulated gelatin
Four tablespoons cold water
One cup boiling pineapple juice and water mixed
Two-thirds cup sugar
Three tablespoons lemon juice
One-eighth level teaspoon salt
Two egg whites, stiffly beaten
Two-thirds cup diced pineapple
Soak the gelatin in the cold water for five minutes; add the boiling
pineapple juice mixture, and stir until dissolved. Add the sugar, lemon
juice, and salt. Set in a cool place and allow partially to congeal.
Beat up with a Dover egg-beater until frothy, add the stiffly-beaten
egg whites, and continue beating until the mixture is stiff enough to
hold its shape. Add the diced pineapple and pile in glass sherbet cups.
Set in a very cold place for one hour or more, and serve.
=Pineapple Tapioca= (Four portions)
(For the simple home meal.)
One-third cup quick-cooking tapioca
One and one-half cups water
One-fourth level teaspoon salt
One cup grated or diced pineapple
One-third cup sugar
Three tablespoons lemon juice
Cook the tapioca, water, salt, pineapple, sugar and lemon juice
together for forty minutes. Serve cold with cream.
=Pineapple Turnovers= (Four portions)
(A rather elaborate “company” recipe.)
One cup flour
One-fourth level teaspoon salt
Five level tablespoons lard
Cold water
Mix the flour and salt, and cut in the lard with a knife. Slowly add
just enough cold water to make the dough stick together. Toss upon a
floured board and roll out very thin. With a knife cut out four-inch
squares and place a tablespoon of the pineapple filling in the center.
Turn over the corners in three-cornered style. Press down the corners
with a fork. Slip onto a baking sheet and bake in a hot oven for
fifteen minutes. Remove from the sheet and when the turnovers are
cold, cover with a spoonful of icing.
Pineapple Filling for the Turnovers
One-half cup diced pineapple
Four level tablespoons sugar
Two tablespoons pineapple juice or water
Mix all the ingredients and cook slowly, stirring constantly, until a
thick mixture is formed. Cool and drop on the squares of dough.
Icing
One tablespoon pineapple juice
Two tablespoons water
One-half teaspoon lemon extract
One cup powdered sugar
Mix the juice, water and extract, and slowly add enough sifted powdered
sugar to form a soft icing that will spread easily upon the turnovers.
More sugar may be needed, or less, as the exact amount cannot be given.
Spread over the centers of the turnovers, not entirely covering them.
[Illustration: Prune Desserts]
=Prune Cake Pudding= (Ten portions)
(Light, and really delicious. Easily made if you are in the habit of
keeping stewed prunes on hand.)
One-third cup fat
One cup sugar
Two egg yolks
Two-thirds cup prune juice
One teaspoon lemon extract
Two cups flour
One level teaspoon soda
One-eighth level teaspoon salt
One cup prunes, cut in small pieces
One-half cup nut-meats, cut fine
Two egg whites
Cream the fat, add the sugar and the egg yolks. Beat for two minutes.
Add the prune juice and extract and the flour, soda and salt, mixed
with the prunes and nuts. Beat for three minutes. Add the egg whites,
stiffly-beaten. Pour into a square cake pan, lined with waxed paper.
Bake in a moderate oven for thirty minutes. Cut in squares and serve
with whipped cream.
=Prune Lemon Gelatin= (Four portions)
(Easy to make and very popular.)
Two level tablespoons granulated gelatin
One-third cup cold prune juice
One cup boiling water
One-third cup lemon juice
One-fourth cup sugar
One cup diced prunes
One-half cup nuts
Soak the gelatin in the prune juice for five minutes. Add the boiling
water and stir until dissolved. Add the lemon juice and sugar. Mix and
set in a cool place until the mixture partially congeals. Beat until
frothy, add the prunes and nuts. Pile in glass sherbet cups. Serve very
cold with cream.
=Stewed Prunes= (Four portions)
(Good for a child’s luncheon dessert.)
One cup dried prunes
One and one-half cups water
Four level tablespoons sugar
Wash the prunes, cover with the water and let soak over night. Cook
slowly for fifteen minutes. Add the sugar and cook for three minutes
more.
Serve in small serving dishes.
[Illustration: Bettina’s Plum Pudding]
[Illustration: Puddings]
=Chocolate Bread Pudding= (Four portions)
(Sue and Robin dislike plain bread pudding but they consider Chocolate
Bread Pudding a real treat.)
Two cups bread, broken in one-inch pieces
Three cups milk
Two eggs, well-beaten
One-half level teaspoon salt
One teaspoon vanilla
One-third cup sugar
Two squares chocolate, melted
Soak the bread in the milk for ten minutes. Beat the eggs, add the rest
of the ingredients and pour over the soaked bread. Pour into a buttered
baking dish.
Bake in a moderate oven for twenty-five minutes. Serve warm or cold
with cream.
=Queen Bread Pudding= (Four portions)
(Plain old Bread-Pudding, the Cinderella of Desserts, is here disguised
as a real queen!)
One and one-half cups bread, cut in one-inch pieces
One-third cup sugar
Two cups milk
Two egg yolks
One-half level teaspoon salt
One teaspoon vanilla
One-half cup jelly
Two egg whites
Two level tablespoons sugar
One-half teaspoon vanilla
Mix the bread, sugar and milk, and soak for ten minutes. Beat the
egg yolks, add the salt and vanilla. Add to the bread mixture. Place
bits of jelly on the top. Beat the egg whites stiff; add the sugar
and vanilla. Pile on top of the jelly. Bake in a slow oven for thirty
minutes.
=Cottage Pudding= (Four portions)
(A universal “stand-by.”)
Four level tablespoons butter, butter substitute, or lard substitute
One-half cup sugar
One egg
One-half cup milk
One teaspoon vanilla
One and two-thirds cups flour
Two and one-half level teaspoons baking-powder
One-eighth level teaspoon salt
Cream the fat, add the sugar and egg and beat for one minute. Add the
milk and vanilla, and then the flour, baking-powder, and salt mixed and
sifted together. Beat for three minutes. Fill well-greased muffin pans
two-thirds full. Bake in a moderate oven for twenty minutes, or pour
into a square sauce pan lined with waxed paper and bake twenty-five
minutes. Serve with Currant Jelly Sauce.
=Currant Jelly Sauce= (Four portions)
One level tablespoon cornstarch
One-third cup sugar
One-fourth level teaspoon salt
One cup water
One cup currant jelly
One level tablespoon butter
Mix the cornstarch, sugar and salt. Add the water and cook for four
minutes, stirring constantly. Add the currant jelly and the butter.
Beat for one minute and serve warm with cottage pudding.
Caramel Cottage Pudding
(This is Bob’s favorite Cottage Pudding.)
Use the plain Cottage Pudding Recipe.
=Brown Sugar Sauce for Puddings= (Four portions)
One cup brown sugar
One-half cup milk
One level tablespoon butter
One-eighth level teaspoon salt
One-half cup cream
One-half teaspoon vanilla
Cook the sugar, milk, butter and salt together, stirring frequently,
until a soft ball is formed when a portion is dropped in cold water.
Add the cream and vanilla and serve warm or cold on Cottage Pudding.
Chocolate Cottage Pudding
(If you like chocolate, you will like this simple pudding.)
Use the plain Cottage Pudding Recipe. Serve with Chocolate Sauce.
=Chocolate Sauce= (Four portions)
One cup sugar
Two level tablespoons flour
One-fourth level teaspoon salt
Two squares chocolate, cut fine
One cup water
One cup milk
One teaspoon vanilla
Mix the sugar, flour and salt. Add the chocolate, water and milk. Cook
slowly, stirring constantly, for four minutes. Add the vanilla. Serve
warm or cold on Cottage Pudding.
Raisin Cottage Pudding
(Children nearly always like this.)
Two cups flour
Four level teaspoons baking-powder
One-third level teaspoon salt
Three-fourths cup sugar
One egg
One cup milk
One teaspoon vanilla
Two tablespoons melted fat
One-half cup raisins
Mix and sift the flour, baking-powder, salt and sugar. Add the egg
beaten with the milk, and the vanilla, fat and raisins. Beat vigorously
for three minutes. Fill well-greased muffin pans two-thirds full. Bake
in a moderate oven for fifteen minutes.
Serve warm with Lemon Sauce.
Royal Cottage Pudding
(Nearly everybody likes the lemon flavor of this pudding.)
Use the plain Cottage Pudding recipe. Serve with Royal Sauce.
=Royal Sauce for Puddings= (Four portions)
One level tablespoon butter
One level tablespoon cornstarch
One cup water
One-fourth level teaspoon salt
Two level tablespoons sugar
One-half cup jam
One tablespoon lemon juice
One level teaspoon grated lemon rind
Mix the butter and cornstarch, add the water and cook slowly until
creamy. Add the salt, sugar, jam, lemon juice and lemon rind. Cook
(stirring constantly) for one minute. Serve hot on Cottage Pudding.
Sterling Cottage Pudding
(Plain cottage pudding served with the simplest sauce of all. Very
good.)
See recipe for Cottage Pudding. Serve with Sterling Sauce.
=Sterling Sauce= (Four portions)
One-third cup butter
One cup brown sugar
One teaspoon vanilla
Four tablespoons cream
Cream the butter, add the sugar, and cream for three minutes. Add the
vanilla and cream. Beat for two minutes. Serve cold on puddings.
Baked Date Pudding
(Easy to make and very popular.)
Two eggs
One cup sugar
One-eighth level teaspoon salt
Four level tablespoons flour
One level teaspoon baking-powder
One cup dates, washed, seeded and chopped
One cup nut-meats, chopped fine
Beat the eggs, add the sugar and beat for two minutes. Add the salt,
flour and baking-powder, mixed and sifted together. Add the dates and
the nuts. Place in a buttered baking dish. Set in a pan of hot water
and bake in a moderate oven for thirty minutes. Serve with cream.
=Crumb Date Pudding= (Six portions)
(Many housewives think that the “C” sugar and the bread crumbs greatly
improve the flavor of date pudding.)
One-half cup bread crumbs
Two-thirds cup seeded chopped dates
Two-thirds cup chopped nut-meats
One level teaspoon salt
One cup “C” sugar
Two level teaspoons baking-powder
Two eggs
One teaspoon vanilla
Mix the bread crumbs, dates, nuts, salt, “C” sugar and baking-powder
thoroughly. Add the eggs well beaten and the vanilla. Place in a
shallow buttered pan and bake thirty minutes in a slow oven. Cut into
squares and serve with cream.
Date Pudding
(Simple and very good.)
One egg
Two-thirds cup sugar
One-half cup flour
One level teaspoon baking-powder
One-eighth level teaspoon salt
Two tablespoons milk
One cup seeded dates, chopped fine
One teaspoon vanilla
Beat the egg and sugar together for three minutes, add all the rest of
the ingredients and mix well, then pour into a well-buttered baking
dish and bake in a slow oven for forty minutes. Serve hot or cold with
Lemon Sauce or cream.
Lemon Sauce
Two-thirds cup sugar
Four level tablespoons flour
One-fourth level teaspoon salt
One and one-fourth cups water
Three tablespoons lemon juice or one teaspoon lemon extract
One level teaspoon butter
Mix the sugar, flour and salt. When well-blended, add the water. Cook,
stirring frequently, until thick and creamy. Add the lemon juice,
butter and vanilla. Beat for one minute. Serve very hot on the warm or
cold pudding.
=Bettina’s Date Pudding= (Four portions)
(Probably the lightest of all the date puddings. Bettina uses it both
for an every-day and a “company” dessert, and Bob and the children
consider it a great treat.)
Two egg yolks, well-beaten
One-half cup sugar
Four level tablespoons flour
One-fourth level teaspoon salt
One cup chopped dates
One cup chopped nut-meats
One teaspoon vanilla
Two stiffly-beaten egg whites
One cup whipped cream
Beat the egg yolks, add the sugar and beat for one minute. Add the
flour, salt, dates, nut-meats and vanilla. Mix thoroughly. Add the
stiffly-beaten egg whites. Pour into a shallow greased pan or baking
dish. Bake in a slow oven for thirty minutes. Cut into squares and
serve warm or cold with whipped cream.
=Delicious Date Pudding= (Six portions)
(A most successful recipe.)
Two eggs
Three tablespoons water
One cup sugar
Three level tablespoons flour
One-fourth level teaspoon salt
One level teaspoon baking-powder
One cup dates, seeded and chopped fine
One teaspoon vanilla
Beat the eggs for two minutes. Add the water and sugar and beat two
minutes more. Mix and sift the flour, salt, and baking-powder, and add
the dates and nuts. Combine with the egg mixture. Add the vanilla.
Beat for one minute. Spread one inch thick in a greased shallow baking
pan. Bake in a moderate oven for twenty minutes.
Cut in squares and serve with Lemon Sauce or cream.
=Caramel Rice Pudding= (Four portions)
(Delicious when served very cold.)
One cup boiled rice
Three tablespoons thick caramel
Four level tablespoons sugar
One-eighth level teaspoon salt
One and one-half cups milk
Two eggs, well-beaten
One and one-fourth teaspoons vanilla
Mix all the ingredients together and place in a buttered baking-dish.
Bake in a moderately slow oven for forty-five minutes. Serve warm or
cold, with or without cream.
To make the caramel, place one-third cup sugar in a frying pan and heat
slowly, stirring constantly until a light brown liquid is formed. Add
one-half cup of water and boil three minutes. Reserve the extra portion
of caramel for future use.
=Chocolate Rice Pudding= (Four portions)
(A favorite with most children.)
One level tablespoon cornstarch
One-half level teaspoon salt
One-half cup sugar
Three level tablespoons cocoa, or two squares chocolate, melted
Two cups milk
One egg
One and one-half cups cooked rice
One teaspoon vanilla
Mix the cornstarch, salt, sugar and cocoa (or chocolate) in the upper
part of a double boiler. Add the milk and cook for fifteen minutes. Add
the egg and rice. Cook for three minutes more. Add the vanilla and mix.
Serve very cold with cream.
=Custard Rice Pudding= (Four portions)
(Probably the best-known of all the rice-puddings. Use a little nutmeg
instead of the vanilla for seasoning, if you prefer.)
Two eggs
One-half cup sugar
One-fourth level teaspoon salt
One teaspoon vanilla
Two cups milk
One cup boiled rice
Beat the eggs, add the sugar, salt, vanilla and milk. Cook for one
minute. Add the boiled rice and pour into a buttered baking dish. Bake
in a moderate oven for twenty-five minutes. Serve cold or warm with
cream.
=Lemon Rice Pudding= (Four portions)
(A rice pudding that is a little more “dressy” than most of its family.)
One-fourth cup rice
One cup boiling water
One-fourth level teaspoon salt
One and one-half cups milk
Two tablespoons lemon juice
One-half cup brown sugar
Two egg yolks, well-beaten
Wash the rice and add the water and salt. Cook in a double boiler until
the water has been absorbed by the rice. (About twenty-five minutes.)
Add the milk and lemon juice and cook for ten minutes. Add the sugar
and egg yolks. Cook two minutes. Pour into a buttered baking dish and
cover with Meringue.
Meringue
Two egg whites
Three level tablespoons sugar
One tablespoon lemon juice
Beat the eggs until stiff, add the sugar and beat two minutes. Add the
lemon juice. Pile the meringue lightly on top of the pudding. Place in
a slow oven for ten minutes. Serve warm or cold.
=Poor Man’s Rice Pudding= (Four portions)
(Simple and old-fashioned, but oh, so creamy and good if properly
cooked. It should be served very cold.)
Two-thirds cup rice
One level teaspoon salt
Three cups milk
One-half cup raisins
One teaspoon vanilla
One-third cup sugar
Wash the rice, add the salt and milk, and cook in a double boiler for
forty-five minutes. Add the raisins, vanilla and sugar. Mix and pour
into a shallow buttered baking dish. Bake in a slow oven for one hour.
Serve warm with cream and sugar.
Raisin Rice Pudding
(Robin and Sue like this for luncheon.)
Two-thirds cup rice
One-fourth level teaspoon salt
Three cups milk
One-half cup raisins
One third cup sugar
Two teaspoons vanilla
Wash the rice and add to the milk. Add the salt and cook slowly in a
double boiler for one hour, stirring frequently. Add the raisins and
sugar and cook for five minutes more. Add the vanilla and serve cold or
hot with cream.
=Rice Gelatin Pudding= (Four portions)
(A good dessert to make with left-over boiled rice.)
Two level tablespoons granulated gelatin
One-third cup cold water
Two-thirds cup boiling water
One-fourth cup lemon juice
One-half cup sugar
One cup diced or grated pineapple
One cup boiled rice
One cup stiffly-whipped cream
Soak the gelatin in the cold water for five minutes. Add the boiling
water and stir until the gelatin is dissolved. Add the lemon juice and
sugar. Set in a cold place until the mixture hardens around the edge
of the bowl. Beat with a Dover egg-beater for three minutes. Add the
pineapple, rice and cream and beat for three minutes more.
Pile lightly in glass serving dishes. Serve cold with whipped cream.
=Rice Fruit Meringue Pudding= (Four portions)
(A good “company dish” made by elaborating the simple rice pudding
recipe.)
One cup cooked rice
Two-thirds cup cooked apricots
One-third cup diced pineapple
Two-thirds cup sugar
One teaspoon vanilla
One-half teaspoon lemon extract
Two egg yolks, well-beaten
One and one-half cups milk
One-fourth level teaspoon salt
Beat the egg yolks and add the milk and all the rest of the
ingredients. Pour into a greased baking dish. Bake in a moderate oven
for twenty minutes. Remove from the oven, cover with the Meringue and
return to a slower oven for fifteen more minutes. Serve warm.
Meringue
Two egg whites
Four tablespoons sugar
Beat the egg whites very stiff, add the sugar and beat for one minute.
Pile lightly on top the prepared pudding and return to a slow oven for
fifteen minutes.
=Rice Pudding with Caramel Sauce= (Four portions)
(Good if you like the caramel flavor.)
One-half cup rice which has been thoroughly washed
Six cups boiling water
One level teaspoon salt
One-half cup milk
One-third cup raisins
One-fourth cup sugar
One teaspoon vanilla
Drop the rice in the boiling salted water and boil rapidly for twenty
minutes. Drain, and rinse well with cold or hot water. Add the salt,
milk, raisins, sugar and vanilla; pour in a buttered baking dish and
bake in a slow oven for forty-five minutes.
The pudding is done when the milk has been absorbed by the rice and the
top is a light brown color. Serve warm or cold with Caramel Sauce.
Caramel Sauce
One-half cup brown sugar
Two level tablespoons flour
One-fourth level teaspoon salt
One level tablespoon butter
One cup milk
One-half teaspoon vanilla
Mix the sugar, flour and salt and, when well mixed, add the butter and
milk. Cook slowly until the mixture is creamy. Add the vanilla and
serve warm over the pudding.
Method of Steaming Puddings
Small baking-powder cans may be greased, filled half full, and used as
molds. Creased papers should be tied on tightly or lids used which fit
into place. If individual molds are used, the steaming need be for one
and a quarter hours only, but a large mold requires two hours of steady
steaming. When baking-powder cans are used, set them on some small
article in the bottom of a kettle. Add boiling water to cover by three
inches, add a lid and boil for two hours. When adding more water (this
is usually necessary) use it boiling. If a steamer is used, use small
tin, aluminum, or enameled cups instead of earthenware custard cups, as
the latter take so much more time for the steaming.
=Hunter’s Pudding= (Six portions)
(One of the best-known of the steamed puddings.)
Two-thirds cup chopped suet
Two-thirds cup molasses
Two-thirds cup milk
Two cups flour
One level teaspoon soda
One level teaspoon ground cinnamon
One-half level teaspoon each of powdered mace, cloves, nutmeg and salt
One cup raisins
One cup currants
One-half cup nut-meats
Mix all the ingredients and steam for two and one-half hours. Unmold
and serve warm with Orange Sauce.
=Orange Sauce= (Six portions)
One-half cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One cup orange juice
One cup water
One level teaspoon orange rind, grated
One level teaspoon lemon extract
One-half level tablespoon butter
Mix the sugar, flour and salt. Add the juice and water and cook until
the mixture thickens. Add the rind, extract and butter and beat for one
minute. Serve hot or cold on the pudding.
=Plum Pudding= (Ten portions)
(A good Christmas recipe.)
One cup crumbs
Two cups flour
Three level teaspoons baking-powder
One level teaspoon soda
One-half level teaspoon salt
One level teaspoon cinnamon
One-fourth level teaspoon powdered cloves
One cup suet, chopped very fine
One cup chopped raisins
One-half cup peeled, chopped apple
One cup molasses or sorghum
One cup milk
One teaspoon vanilla
Mix and sift the flour, baking-powder, soda, salt, cinnamon and cloves.
Add the crumbs, suet, raisins, apple, molasses, milk and vanilla. Beat
for two minutes. Fill a well-buttered pudding mold half full, cover
tightly, and steam for three hours. Reheat by steaming when time to
serve. Serve with Creamy Hard Sauce.
=Creamy Hard Sauce= (Ten portions)
One-half cup butter
One-half cup boiling water
One tablespoon vanilla extract
Two tablespoons lemon juice
One-eighth teaspoon salt
Three cups sifted powdered sugar