=Apple Pudding (Boston).=—Paste, 3; 12 or 14 apples, peeled, cored,
and sliced; 1 teaspoon extract nutmeg, 1½ cups sugar. Line edge of
deep earthenware dish with the paste; pack in the apples, add sugar,
⅓ cup water, and extract; wet edge of paste; lay on cover of paste,
press two together, ornament edge, wash with milk, bake in moderate
oven; serve with rich cream.
=Apple Pudding (English).=—Paste, 2; 12 or 14 apples, peeled, cored,
and sliced; 1 teaspoon extract nutmeg, 1½ cups sugar. Line earthenware
pudding-mold with paste, pack in apples, sugar, and extract; wet
edges; cover, pinch edges together firmly; place in saucepan ½ full
boiling water.
=Apple Tapioca Pudding.=—Pare and core enough apples to fill dish;
put into each apple bit of lemon peel. Soak ½ pint tapioca in 1 quart
lukewarm water 1 hour, add a little salt; flavor with lemon; pour over
apples. Bake until apples are tender. Serve cold with cream and sugar.
=Blackberry Pudding.=—Paste, 2; 1 quart berries, 1½ cups sugar.
Proceed as directed for apple pudding.
=Blackberry Pudding, 2.=—Proceed as directed for cottage pudding,
adding 1½ cups blackberries; serve with liquid sauce.
=Batter Pudding (Baked).=—Proceed as directed for batter pudding
(_boiled_), baking it in well-buttered pudding-dish 35 minutes; serve
with foaming sauce.
=Batter Pudding (with Fruit).=—1 cup flour, 1 teaspoon Royal Baking
Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual,
1½ cups sugar. Sift flour, sugar, and powder together, add eggs,
beaten, milk, and fruit; pour into well-buttered pudding-dish, bake in
quick oven 40 minutes; serve with wine sauce.
=Batter Pudding (Boiled).=—1½ cups flour, 1 teaspoon Royal Baking
Powder, ½ teaspoon salt, 1 tablespoon butter, 10 drops extract nutmeg,
2 eggs, 1 pint milk. Sift flour, salt, and powder together; rub in
butter cold; add eggs, beaten, and milk; mix into batter as for
muffins; pour into well-buttered mold; set in saucepan with boiling
water ⅔ up sides of mold; steam one hour, and serve with spice sauce.
=Boston Baked Plum Pudding.=—1½ cups beef suet, freed of skin, chopped
very fine, 1½ cups raisins, stoned, 1½ cups currants, washed and
picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking
Powder, 4 eggs, 1 cup milk, ½ cup citron, chopped, pinch salt, 1
tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients
in a bowl, eggs as they drop from the shell, flour sifted with powder,
and brandy; mix into rather short batter; pour into well-buttered
clean cake-tin, bake in steady oven 2 hours; serve with vanilla sauce.
=Cabinet Pudding.=-½ pound stale sponge cake, ½ cup raisins, ½ can
peaches, 4 eggs, 1½ pints milk. Butter plain oval mold; lay in some
stale cake, ⅓ of the raisins, stoned, ⅓ of peaches; make two layers of
remainder of cake, raisins, and peaches; cover with very thin slice of
bread; then pour over milk beaten with eggs and sugar; set in saucepan
with boiling water to reach ⅔ up sides of mold, steam it ¾ hour, turn
out carefully on dish, and serve with peach sauce.
=Cottage Pudding.=—1 cup sugar, 2 eggs, 2 cups cream, 1 pint flour, 1½
teaspoons Royal Baking Powder. Beat the eggs and sugar together; add
cream, flour with the powder sifted in, and a pinch of salt; mix into
smooth batter as for cup cake; put into long narrow or oval buttered
mold, bake in hot oven 30 minutes; serve with liquid or foaming sauce.
=Cottage Pudding, 2.=—1 cup sugar, 1 cup milk, 1 egg, lump butter size
of egg, 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder.
SAUCE.—1 cup sugar, 1 egg, 1 teaspoon flour, small piece of butter,
mixed. Add boiling water, let come to boil, flavor with extract
vanilla.
=Cherry Pudding.=—2 eggs, 1 cup milk, ½ teaspoon salt, 1 tablespoon
melted butter, 1½ cups flour, 1 teaspoon Royal Baking Powder, pinch
salt. Mix in order given, turn into shallow greased pan. Over top put
2 pounds cherries, press into the batter, sprinkle with 3 tablespoons
granulated sugar. Bake 30 minutes in moderate oven, serve hot with
cream and sugar.
=Chocolate Pudding.=—1 quart milk, scalded; 1½ squares chocolate,
grated; wet with cold milk, and stir into scalded milk. When chocolate
is dissolved, pour into pudding-dish; add yolks of 6 eggs, well-beaten,
and 6 tablespoons sugar. Bake about ¾ hour. Beat whites of
eggs to stiff froth; add 6 tablespoons sugar. Spread the frosting over
top; set again in oven until a light brown.
=Custard Pudding.=—1½ pints milk, 4 eggs, 1 cup sugar, 2 teaspoons
extract vanilla, and pinch of salt. Beat eggs and sugar together;
dilute with milk and extract; pour into buttered pudding-dish, set in
oven in dripping-pan ⅔ full of boiling water; bake until firm, about
40 minutes, in moderate oven.
=Fig Pudding.=-½ pound good dried figs, washed, wiped, and minced; 2
cups fine dry bread crumbs, 3 eggs, ½ cup beef suet, powdered; 2 scant
cups sweet milk, ½ cup white sugar, in which 1 teaspoon Royal Baking
Powder has been mixed, little salt. Soak the crumbs in milk, add eggs,
beaten light with sugar, salt, suet, and figs. Beat 3 minutes; put
in buttered mold with tight top, set in boiling water with weight on
cover to prevent mold from upsetting, and boil 3 hours. Eat hot with
hard sauce made of butter, powdered sugar, 1 teaspoon extract nutmeg.
=Indian Pudding.=-½ cup flour, 1½ cups Indian corn meal, ½ cup
syrup, ½ teaspoon salt, 1 quart milk. Mix flour, corn meal, salt,
and cup milk together; pour the rest on it, boiling; stir once in a
while for 30 minutes; bake in moderate oven 2 hours in well-buttered
pudding-dish; serve with wine sauce.
=Lemon Suet Pudding.=—3 cups stale bread, 1 cup suet, ½ cup sugar,
mixed with 1 teaspoon Royal Baking Powder, 4 eggs, 1 tablespoon
extract lemon, 1½ pints milk, pinch salt. Grate bread, chop suet,
freed of skin, very fine, put them in bowl; add sugar, eggs, beaten,
salt, and extract; pour over boiling milk, stirring it the while;
suffer it to stand 30 minutes, covered, then pour into well-buttered
pudding-dish; bake in moderate oven 40 minutes; serve with sugar sauce.
=Orange Pudding.=—1½ cups stale Royal unfermented bread, 1 cup finely
chopped suet, 1 cup sugar, 2 eggs, juice of 1 orange or 1 tablespoon
extract orange, ½ cup milk. Mix all thoroughly together, fill 6 cups,
well greased, boil 30 minutes. Turn out on dish, serve with hard sauce
flavored with 1 teaspoon extract orange.
=Peach Cottage Pudding.=—Make a batter with ½ cup sugar, 3 tablespoons
melted butter, 1 beaten egg, 1 cup milk, 2 cups flour, 1½ teaspoons
Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and
serve with hard sauce.
=Fine Peach Pudding.=—Fill pudding-dish with whole peeled peaches,
pour over 1 pint water, cover, and bake till peaches are tender. Drain
off juice and let cool. Add to it 2 cups milk, 4 beaten eggs, 1 scant
cup flour mixed with 1 teaspoon Royal Baking Powder, 1 cup sugar, 1
tablespoon melted butter, pinch salt. Beat hard 4 minutes, pour over
peaches in dish, bake to rich brown and serve with cream.
“=Poor Man’s Pudding.=”-½ cup suet, chopped, ½ cup seeded raisins, ½
cup currants, washed and picked, 1½ cups grated bread, 1 cup flour,
1 teaspoon Royal Baking Powder, ½ cup brown sugar, 1 pint milk. Mix
all well together, put into well-greased mold, set in saucepan with
boiling water to reach ½ up sides of mold; steam 2 hours; turn out on
dish carefully; serve with butter and sugar.
=Plum Pudding (Royal Christmas).=—2 cups raisins, 2 cups currants, 2
cups suet, ½ cup almonds, blanched, 2 cups flour, 2 cups grated bread,
½ cup each citron, orange, and lemon peels, 8 eggs, 1 cup sugar, ½ cup
cream, 1 gill each wine and brandy, large pinch salt, 1 tablespoon
extract nutmeg, 1 teaspoon Royal Baking Powder. Put in large bowl
raisins, seeded, currants, washed and picked, suet, chopped very fine,
almonds, cut fine, citron, orange, and lemon peels, chopped, sugar,
wine, brandy, and cream; lastly, add flour, sifted with powder; mix
all well together, put in large, well-buttered mold (fig. II); set in
saucepan with boiling water to reach ½ up sides of mold, steam thus 5
hours; turn out on dish carefully; serve with Royal wine sauce.
=Plum Pudding, 2.=—1½ cups each grated bread, very finely chopped
suet, raisins, seeded, currants, washed and picked, and coffee sugar,
½ cup each citron, milk, and orange marmalade, 4 eggs, 2 cups flour,
1 teaspoon Royal Baking Powder, 1 teaspoon each extract cinnamon,
cloves, and nutmeg. Mix all these ingredients well together in large
bowl, put in well-buttered mold, set in saucepan with boiling water to
reach ½ up its sides; steam thus 3½ hours; turn out carefully on dish,
and serve with Royal wine sauce.
=Princess Pudding.=-⅔ cup butter, 1 cup sugar, 1 large cup flour,
3 eggs, ½ teaspoon Royal Baking Powder, small glass brandy. Rub to
smooth cream butter and sugar; add eggs, 1 at a time, beating few
minutes after each addition; add flour sifted with powder, and brandy;
put into mold well-buttered, set in saucepan with boiling water to
reach ½ up its sides; steam thus 1½ hours; turn out on dish carefully;
serve with lemon sauce.
=Raisin Roly Poly.=—2 cups flour, ½ teaspoon salt, 1 teaspoon Royal
Baking Powder, sifted together. Rub in 2 tablespoons butter, mix with
milk to soft dough, roll out ½ inch thick. Spread with a little soft
butter. Sprinkle thickly with seeded raisins, then with 2 tablespoons
granulated sugar. Roll up, pinch ends together, lay on buttered
pie-plate, and steam 30 minutes. Dry off in oven 10 minutes. Serve
with creamy or liquid sauce.
=Raisin Pudding.=—1 cup finely chopped suet, ½ cup sugar, 2 eggs, ½
cup milk, 1 cup entire wheat flour, 1 teaspoon Royal Baking Powder, 1
cup floured raisins. Steam 3 hours. Serve with liquid sauce.
=Rice Pudding.=-½ cup rice, 1½ pints milk, ½ cup sugar, large pinch
salt, 1 tablespoon lemon rind chopped fine. Put rice, washed and
picked, sugar, salt, and milk in quart pudding-dish; bake in moderate
oven 2 hours, stirring frequently first 1½ hours, then permit it to
finish cooking with light-colored crust, disturbing it no more. Eat
cold with cream.
=Rice Pudding, 2.=-½ cup rice, ¾ pint milk, 4 apples, peeled, cored,
and stewed, ⅓ cup sugar, 4 eggs. Boil rice in milk until reduced to
pulp; beat well with apple sauce and sugar for 10 minutes, then set
aside to cool; then carefully mix in whites of eggs, whipped to stiff
froth, butter the mold, pour in pudding, set in saucepan with boiling
water to reach ½ up its sides; steam slowly for 25 minutes; permit it
to stand 3 minutes before turning out; serve with custard sauce.
=Sago Pudding.=—1 quart milk, 4 tablespoons sago boiled in the milk
till soft; set dish in kettle of hot water, and let sago swell
gradually. Beat up 3 eggs, and stir into cooked milk and sago; salt
and sugar to taste. Then put in oven and bake very lightly. Serve with
creamy sauce.
=Soufflé of Different Fruits.=—With fruits of a soft and juicy nature,
such as peaches, plums, apricots, bananas, etc., proceed in this
manner: Remove the kernels and press the fruit through a sieve; put
what you have thus obtained in a bowl, adding ½ pound powdered sugar
and the whites of 3 eggs; beat well with an egg-beater for 5 or 6
minutes. Then take the whites of 6 or 7 eggs and beat them into a
stiff froth; mix well together. Put this on a dish in a well-heated
oven 5 or 6 minutes before serving. Sprinkle powdered sugar on top.
For hard fruits, such as apples, pears, etc., cook them first and then
press through a sieve. The treatment is exactly the same as for the
others.
=Suet Pudding.=—2 eggs, 1 cup milk, ½ cup molasses, ½ cup finely
chopped suet, 1 teaspoon salt, 2 teaspoons Royal Baking Powder,
3 scant cups flour, spices to taste, and 1 cup mixed chopped
fruit—raisins, citron, currants, or almonds. Steam 2 hours and serve
with a soft sauce.
=Tapioca Pudding.=—1 small cup tapioca, 1 quart milk, 1 teaspoon
butter, 3 tablespoons sugar. Soak tapioca in water 4 or 5 hours, then
add the milk; flavor with extract lemon, or anything else you prefer.
Bake slowly 1 hour. To be made day before it is wanted, and eaten cold
with cream or milk and sugar. Some prefer the pudding made with 3
pints milk and no water.
=Tapioca and Cocoanut Pudding.=—1 cup tapioca soaked overnight, 1
quart milk, yolks 4 eggs, whites of 2, 1 cup sugar, 2 tablespoons
grated cocoanut; bake ½ hour. Make frosting of whites 2 eggs, 3
tablespoons sugar, 2 tablespoons grated cocoanut; spread over pudding
when baked. Set in oven until a light brown.
[Illustration: (Decorative Design)]
Sauces for Puddings, Etc.
=Brandy Sauce.=—Proceed as directed for wine sauce, 2, substituting
brandy for wine.
=Canned Fruit Sauce.=—Take the syrup from any canned fruit, add
sufficient sugar to sweeten, and an equal quantity of boiling water.
Measure, and for 1 pint thicken with 1 tablespoon arrowroot blended in
a little water. Boil 10 minutes; add 1 tablespoon butter and stir till
melted.
=Currant Jelly Sauce.=—Melt 1 cup red-currant jelly, add 1 glass white
wine, and 1 teaspoon extract raspberry.
=Currant Jelly Sauce, 2.=—Cream 2 tablespoons butter; add gradually ¾
cup stiff currant jelly slightly softened by standing in warm room.
Beat well and serve very cold.
=Cream Sauce.=—Bring ⅔ pint cream slowly to boil; set in stewpan
boiling water; when it reaches boiling point add sugar, then pour
slowly on whipped whites of 2 eggs in bowl; add 1 teaspoon extract
vanilla and use.
=Creamy Sauce.=—Cream 2 tablespoons butter; beat in by degrees ½ cup
powdered sugar, 2 tablespoons each of thick cream and sherry. Beat
long and hard. Just before serving stand bowl over hot water and beat
till sauce looks creamy but is not hot enough to melt the butter.
=Custard Sauce.=—1 pint milk, yolks 4 eggs, ½ cup sugar. Set over fire
and stir until thick.
=Duchesse Sauce.=—Boil 2 ounces grated chocolate in ½ pint milk 5
minutes; strain on 2 yolks of eggs beaten with ½ gill cream and ½ cup
sugar; strain, return to fire, stir until thick as honey; remove and
add 1 teaspoon extract vanilla.
=Foaming Sauce.=—Whip white 1 egg and ½ cup powdered sugar to a stiff
froth. Whip separately 1 cup thick cream to a solid froth. Mix lightly
together, flavor with 1 tablespoon sherry.
=Hard Sauce.=—Beat 1 cup sugar and ½ cup butter to white cream; add
whites 2 eggs; beat few minutes longer; add tablespoon brandy and
teaspoon extract nutmeg; put on ice until needed.
=Golden Sauce.=—Make hard sauce as above without egg whites or
flavoring. Beat in gradually the yolks of 2 raw eggs and add flavoring
to suit. The color may be accentuated by the addition of a little
yellow color-paste.
=Hygienic Cream Sauce.=-½ pint milk, ½ pint cream, yolk 1 egg, 1
tablespoon buckwheat dissolved in little milk, large pinch salt.
Bring milk and cream to boil in thick, well-lined saucepan; add to
it buckwheat dissolved in milk, stirring rapidly to prevent lumping;
allow it to boil 5 minutes; remove from fire, beat in the yolk of egg
diluted with a tablespoon milk.
=Lemon Sauce.=—Boil 1 cup sugar and 1 cup water together 15 minutes,
then remove; when cooled a little, add ½ teaspoon extract lemon and 1
tablespoon lemon juice.
=Molasses Sauce.=—Boil together 10 minutes 1 cup molasses, 1
tablespoon vinegar, 1 tablespoon butter, pinch salt. For apple
puddings.
=Orange Sauce.=—To golden sauce made as above add the grated yellow
rind and 1 tablespoon of the juice of an orange.
=Peach Sauce.=—Place peach juice from can in small saucepan; add equal
volume of water, little more sugar, and 8 or 10 raisins; boil this 10
minutes, strain, and just before serving add 8 drops extract bitter
almonds.
=Rexford Sauce.=—Dissolve 1 teaspoon corn-starch in little water; add
it to 1 cup boiling water, with ⅔ cup brown sugar; boil 10 minutes;
remove from fire; add ½ cup cider, scalding hot, 1 large tablespoon
good butter, and yolks 2 eggs.
=Royal Wine Sauce.=—Bring slowly to boiling point ½ pint wine; then
add yolks of 4 eggs and 1 cup sugar; whip it on fire until in state of
high froth and a little thick; remove and use as directed.
=Sugar Sauce.=—Beat to light cream ½ cup sugar, flavored with ½
teaspoon extract lemon and ½ cup butter; add yolks of 2 eggs and place
on ice until wanted.
=Vanilla Sauce.=—Put ½ pint milk in small saucepan over fire; when
scalding hot, add yolks 3 eggs; stir until thick as boiled custard;
add, when taken from the fire and cooled, 1 tablespoon extract vanilla
and whites of eggs whipped stiff.
=Wine Sauce.=-¾ pint water, 1 cup sugar, 1 small teaspoon corn-starch,
1 teaspoon each extract lemon and cinnamon, ½ gill wine. Boil water,
add corn-starch dissolved in little cold water, and the sugar; boil 15
minutes, strain; when about to serve, add extracts and wine.
=Wine Sauce, 2.=-½ pint water, 1 cup sugar, ½ teaspoon corn-starch, 1
teaspoon each extract bitter almonds and vanilla, ½ cup white wine.
Stir 2 tablespoons of sugar on the fire in thick saucepan, with
1 tablespoon water, until very dark, _but not burned_; add water
boiling, rest of sugar, the corn-starch dissolved; boil 10 minutes;
when about to serve, strain, add extracts and wine.
[Illustration: (Decorative Design)]