well-sifted flour, mixed with half an ounce of baking-powder; make a
hollow in the centre, and pour into it a gill of lukewarm milk, half an
ounce of butter, half a saltspoonful of salt, and break in one whole
egg. Mix these ingredients well for two minutes, then incorporate the
flour gradually. Lay the paste on a lightly floured board or table, roll
it into a square a quarter of an inch thick, then with a plain
paste-cutter (No. 7) cut out six pieces, putting in the middle of each
piece two ounces of stewed peaches (No. 1334), fold up the edges all
round, so as to enclose the peaches entirely, then have six small pieces
of thick white cloth, eight inches square, butter and flour them well,
then arrange the dumplings in them; tie them firmly, leaving an empty
space of an inch to allow the dumplings to swell, and plunge them in a
large saucepan, holding a gallon of boiling water, and let them boil for
twenty minutes; remove from the fire, and lift them out with a fork; let
drain for two minutes, then cut the strings and remove the cloths. Dress
the dumplings on a hot dessert-dish, pour over a hot wine sauce as for
No. 1122, and serve.
=1126. Boiled Apricot Dumplings.=--Prepare and proceed exactly the same
as for boiled peach dumplings (No. 1125), only substituting twelve
ounces of stewed apricots (No. 1335) for the peaches, and serve with a
rum sauce (No. 1162), instead of wine sauce.
=1127. Boiled Apple Dumplings.=--Prepare and proceed precisely as for
boiled peach dumplings (No. 1125), only using twelve ounces of stewed
apples (No. 1332) for the peaches, and pouring the sauce (No. 1128)
over, instead of the wine sauce.
=1128. Apricot Sauce.=--Put four ounces of apricot marmalade (No. 1335)
into a saucepan with one ounce of fresh butter and a gill of water; set
it on the hot stove and stir briskly with the spatula until it comes to
a boil, then take from off the fire, and add immediately a gill of good
brandy, mixing again with the spatula for one minute more, then pour the
sauce over the boiled apple dumplings, and serve.
=1129. Diplomatic Pudding, Punch Sauce.=--Pare off, remove the skin and
strings from four ounces of veal-suet and three ounces of beef-marrow,
lay them in a saucepan with two ounces of finely chopped plums and three
ounces of flour. Place the saucepan on a slow fire, and stir well with
the spatula for six minutes; add three egg yolks and one whole egg, half
a gill of sweet cream, half a gill of maraschino, a saltspoonful of
salt, and half a saltspoonful of grated nutmeg. Stir all together
thoroughly for six minutes, not letting it boil, then take it off the
fire, and lay the pan in a cool place, adding one ounce of whole
pistache, also two ounces of macaroons pounded in a mortar, half an
ounce of angelica, and half an ounce of candied cherries, all well
chopped. Mix well for one minute; peel, core, and chop up three
medium-sized apples, add them to the preparation with two ounces of
powdered sugar, and a tablespoonful of vanilla flavoring; then stir all
together for twelve or fifteen minutes. Butter and flour neatly a cloth,
arrange it in a deep vessel, and pour the preparation into it; lift up
the four corners, close them together, and tie firmly with a string,
leaving an empty space, about the eighth of the contents, to allow it to
swell. Have a saucepan half full of boiling water ready to plunge the
pudding into, then let boil for three full hours; the pudding will
constantly float, therefore turn it every hour, when it will be
thoroughly cooked. Remove it, let drain for two minutes, untie, lift it
from the cloth, and dress it on a hot dessert-dish. Have ready the
following sauce: put in a saucepan half a gill of rum, three ounces of
powdered sugar, the grated rind of half an orange, and a teaspoonful of
vanilla flavoring. Put it on the stove, and as soon as the liquid
catches a light flame, put on the lid and let all infuse for one minute.
Take from off the fire, and immediately squeeze in the juice of one
orange; strain through a sieve over the pudding, and serve very hot.
=1130. Rice Pudding with Orange.=--Clean half a pound of fine rice; wash
it in lukewarm water, then drain in a colander, put three pints of milk
into a saucepan, place it on the hot stove, and when near a boil, drop
in the rice. Let cook slowly for twelve minutes, stirring it frequently
from the bottom with a spatula; remove it from the fire, and add one
ounce of fresh butter, three ounces of powdered sugar, and the grated
rind of a medium-sized orange. Mix well for two minutes, then add three
ounces of well-skinned and stringed marrow, finely chopped, two ounces
of dried and cleaned currants (No. 1080), two ounces of bitter almond
macaroons (No. 1209), one ounce of finely shred candied orange-peel,
three egg yolks, one whole one, half a gill of brandy, and half a
saltspoonful of salt; mix well together for ten minutes. Have a buttered
and floured cloth, arrange it in a deep vessel, and pour the preparation
into it; lift up the four corners, tie it firmly, being careful to
leave an empty space of about an eighth of the contents.
Place a deep saucepan on the stove, half filled with boiling water;
plunge the pudding in, and let cook for one hour and a half, turning it
over a couple of times; remove, drain for one minute, untie, and lift
from the cloth. Dress on a dessert-dish, and serve with the following
sauce (No. 1131).
=1131. Sauce à l’Anglaise à l’Orange.=--Put in a saucepan four egg yolks
with four ounces of powdered sugar, and stir with a spatula until it
becomes a whitish color. Add two gills of sweet cream, little by little,
beating continually, then grate in the rind of an orange. Place the pan
on a slow stove, and stir well for four minutes, being careful not to
let it boil; take it off, strain through a sieve over the pudding, and
serve very hot.
=1132. Bread Pudding, Cream Sauce.=--Take a deep, oval dish as for a
pot-pie, and large enough to hold three pints. Pare off the crust of
half a loaf of stale American bread, and cut it into slices the third of
an inch thick; butter them well with melted butter, and with them line
the dish. Put in a vessel six ounces of currants, prepared as for No.
1080, two whole eggs, a pint of cold milk, four ounces of powdered
sugar, and grate in the rind of a medium-sized lemon, adding its juice.
Mix well together with a spatula for two minutes, then pour it into the
lined dish, and place it in a moderate oven to cook for thirty minutes.
Take it from the oven, lay it on another dish, and serve very hot.
=1133. Cream Sauce.=--Put a pint of milk to boil in a saucepan on the
stove. Break into a vessel two whole raw eggs, add one ounce of flour,
half an ounce of corn-starch, and three ounces of powdered sugar,
beating the whole well together with a spatula for three minutes. If the
milk be boiling, add it gradually to the preparation, stirring
continually for two minutes, return the whole to the saucepan, place it
on the stove, and stir briskly till it comes to a boil, then remove, and
add immediately a teaspoonful of vanilla flavoring. Strain the sauce
through a sieve into a sauce-bowl, and serve.
=1134. Cold Maraschino Pudding.=--Put in a copper basin a quarter of a
pound of powdered sugar, two whole raw eggs, and grate in the rind of a
quarter of a medium-sized lemon, and with a pastry whip beat the whole
sharply for two minutes; put the basin on a very moderate fire, then
beat it vigorously for five minutes more. Remove it from the fire, lay
the basin on a table, continue beating slowly for two minutes longer,
then give the whip a sharp shake, so that all that adheres to it falls
into the basin. Now add a quarter of a pound of flour, and with a wooden
spoon mix slowly and carefully the whole for two minutes. Cover a pastry
baking-pan with a sheet of brown paper, pour the paste over it, spread
out to the thickness of half an inch; put it into a moderate oven, and
let bake for fifteen minutes, then take it out, let cool for another
fifteen minutes, and remove from the pan. Place it on a table upside
down, remove the paper, and with a knife cut it into small, square,
dice-shaped pieces, mixing with them one ounce of dried currants, as
for No. 1080, and one ounce of finely chopped candied citron.
Butter and sugar well six small pudding-molds, each capable of
containing one and a half gills. Fill them equally with the above
preparation, then put in a vessel four ounces of powdered sugar with two
raw eggs; beat well with a pastry-whip for two minutes, then add a pint
of cold milk, mixing again for one minute, strain through a sieve into
another vessel, add half a teaspoonful of lemon essence, and stir
lightly for one minute more. Pour this slowly over the puddings, a
little each time, so as to give the necessary opportunity for it to
absorb; lay them on a tin pan, filled to half the height of the molds
with warm but not boiling water, then place in a moderate oven to steam
for thirty minutes; remove them from the pan, and lay them in a cool
place for one hour, afterwards leaving them in the ice-box until ready
to serve. Take a pint of whipped cream, as for No. 1254, put it in a
vessel, mixing in for two minutes half a gill of good maraschino, and
leave it in the ice-box until ready; then prepare a cold dessert-dish.
Run a thin knife down each pudding separately, from top to bottom, pass
it carefully around the mold, so as to detach them easily. Pour the
maraschino sauce over, and send to the table immediately.
=1135. Cold Pudding à Porfirio Diaz.=--Prepare six small puddings
exactly the same as for No. 1134, only substituting sauce à la Diaz (No.
1136) for the maraschino sauce.
=1136. Sauce à la Diaz.=--Put into a saucepan half a pint of Jamaica
rum, three ounces of granulated sugar, half a split vanilla-bean, grate
in the rind of a medium-sized orange, and add a gill of Marcella wine.
Place the pan on the stove, and as soon as the liquid catches fire put
on the cover, and let boil for one minute only. Set the pan on one side
to allow it to infuse for five minutes, then strain through a fine sieve
into a bowl, transfer it to a jar, cover tightly, and let cool off
thoroughly. When ready to serve, pour the sauce over the puddings,
distributing it evenly, and then send to the table.
=1137. English Pudding, Baked.=--Put in a saucepan two gills of sweet
cream, three ounces of powdered sugar, and the peel of half a
medium-sized lemon, place the pan on the stove, and, with a spatula,
stir, and let boil for three minutes and take off the fire. Have ten
ounces of stale French bread, pare off the crust and cut it into small,
dice-shaped pieces; add them to the preparation, mixing lightly; put on
the lid, and let the bread soak for ten minutes. Chop up very fine one
ounce of candied citron; mix it with four ounces of dried currants,
prepared as for No. 1080, four ounces of melted butter, four ounces of
melted and strained beef-marrow, and a saltspoonful of salt. With the
hand stir thoroughly for two minutes. Pour this preparation in with the
soaked bread, and mix gently, either with the hand or a spatula, for ten
minutes; meanwhile breaking in three eggs, one by one at a minute’s
interval, and adding a gill of Madeira wine and half a gill of cognac.
Butter, and sprinkle well with bread-crumbs a two-quart pudding-mold;
pour in all the preparation, lay it on a baking-pan, and place it in a
slow oven to bake for one and a half hours. Remove, and with the aid of
a towel turn it onto a hot dessert-dish, serving it with a hot Sabayon
sauce au madère (No. 1138).
=1138. Sabayon Sauce au Madère.=--Put in a saucepan four egg yolks and
an ounce and a half of powdered sugar; place it on a hot stove, and with
a wire whip stir well for two minutes. Drop in gradually two gills of
Madeira wine; stir continually for two minutes; take from the fire, and
strain through a fine sieve over the pudding.
=1139. French Pudding à la Delmonico.=--Line the insides of six oval,
channeled, deep tart-molds, each holding one and a half gills, with four
ounces of pie-paste (No. 1077). Prepare a cake exactly as for Maraschino
pudding (No. 1134), and when cooked and on the table, remove the paper,
and break up the cake in small pieces, into a vessel. Moisten with two
gills of cold milk and two eggs, and mix well with the spatula for two
minutes; add two ounces of dried currants (No. 1080). Mix in a saucer a
saltspoonful of cinnamon, with one of allspice and one of cloves, all
ground, and add it to the preparation in the bowl; stir well for three
minutes; then, with a wooden spoon, fill up the molds, and lay them on a
baking-pan. Put it into a moderate oven for ten minutes; then remove,
cool off, and unmold; lay them on a table, and pour over each pudding 3
teaspoonful of rum, and with a light pastry-brush glaze the surface with
glace à l’eau (No. 1197). Dress them on a dessert-dish, and serve.
=1140. Sago Pudding.=--Boil in a saucepan one quart of milk; add a
quarter of a pound of sago, and, with a pastry wire-whip, stir briskly
and continually for fifteen minutes. Take from off the fire; let cool;
then add four ounces of powdered sugar, mixing well again for one
minute. Break in four eggs, and flavor with a teaspoonful of vanilla
essence; then mix well for two minutes longer. Butter and sugar well six
small pudding-molds, the same size as for maraschino pudding (No. 1134),
and, with a ladle, fill up the molds with the sago; place them in a tin
pan, filling it to half the height of the molds with warm but not
boiling water. Then put in the oven and let steam for thirty-five
minutes. Remove; take the molds from the pan with a towel, and with a
thin knife detach them properly. Then turn them on a hot dessert-dish,
serving them with a sauce à la crême (No. 1133).
=1141. Tapioca Pudding.=--The same as for the above, using tapioca.
=1142. Vermicelli Pudding.=--The same, using vermicelli.
=1143. Rice Pudding.=--The same, using rice.
=1144. Farina Pudding.=--The same, using farina.
=1145. Indian Pudding.=--The same, using corn-meal.
=1146. Chocolate Pudding.=--Put in a saucepan five ounces of fresh
butter, five ounces of powdered sugar, five ounces of finely cut cocoa,
and five egg yolks; place the pan on the hot stove, and with a
pastry-whip stir briskly for five minutes, then take from off the fire.
Beat up in a copper basin the whites of the five eggs to a firm froth,
and add them to the preparation in the saucepan, mixing all well
together for two minutes. Butter and sugar well six small pudding-molds
as for No. 1134, and fill them with the preparation, then place them in
a tin pan, filling the pan to half the height of the molds with warm but
not boiling water. Put in the oven for thirty minutes, then take out,
turn them on a hot dessert-dish, and serve with a sauce à la crême (No.
1133) poured over.
=1147. Coconut Pudding.=--Butter and sugar well six small pudding-molds
as for No. 1134; distribute evenly in them half a pound of dried
cocoanut. Put into a vessel four ounces of powdered sugar, break in
three whole eggs, mix well for two minutes with the wire whip, then add
one and a half pints of cold milk; flavor with a teaspoonful of vanilla
flavoring, then mix two minutes longer. Strain through a sieve into
another vessel, and with it fill up the molds; arrange them on a tin
pan, fill to half their height with warm but not boiling water, then put
in the oven and let steam for thirty-five minutes. Take from the oven,
turn on a hot dessert-dish, and serve with a sauce à la crême (No.
1133), flavored with half a gill of brandy.
=1148. Pineapple Pudding à la Richelieu.=--Boil in a saucepan two gills
of milk, adding two ounces of fresh butter; let melt well. Have half a
pound of flour and the spatula ready. Drop the flour in, and stir
immediately with the spatula as briskly as possible for two minutes;
remove from off the fire, add three egg yolks, and stir again vigorously
for two minutes more, drop in three ounces of powdered sugar, continue
stirring for one minute, then pour in a gill of cold milk, mixing well.
Beat to a stiff froth the whites of the three eggs, and add them
gradually to the preparation, mixing slowly for two minutes. Butter and
sugar a mold holding three pints; put a layer of the preparation half an
inch thick at the bottom, cover with two ounces of fine slices of stewed
pineapple, then another layer of the preparation, again the same
quantity of pineapple, and repeat twice more. Place the mold in a tin
pan, fill it to half the height of the mold with warm water, and set it
in the oven to steam for one hour. Remove, and with a towel turn it on a
hot dessert-dish, and serve with a sauce-bowl of sauce au Kirsch (No.
1149).
=1149. Sauce au Kirsch.=--Pour in a saucepan one pint of cold water and
half a pound of granulated sugar; place it on a hot stove. Dilute an
ounce of corn-starch in a cup with a gill of cold water, and when the
water in the saucepan is boiling, add it to it, stirring well for two
minutes with the pastry-whip. Take off from the fire, then add
immediately half a gill of kirsch, and mix again for one minute; strain
through a fine sieve into a sauce-bowl, and serve very hot with the
pudding.
=1150. Peach Pudding à la Richelieu.=--Prepare and proceed exactly the
same as for the above, No. 1148, only instead of using pineapple, have
eight peeled and finely sliced peaches, either fresh or preserved.
Steam, arrange on the dish, and serve precisely the same, with the sauce
au kirsch (No. 1149).
=1151. Apricot Pudding à la Richelieu.=--The same as for the pineapple
pudding (No. 1148), but using twelve sound, peeled, and finely sliced
apricots instead of the pineapples, and then serve the pudding and sauce
exactly the same.
=1152. Apple Pudding à la l’Helvétienne.=--Prepare a pudding-paste
exactly the same as for pineapple pudding (No. 1148); when ready, peel,
core, and slice finely five medium-sized, sound apples; put them into a
vessel, mix with them one ounce of powdered sugar and a teaspoonful of
powdered cinnamon, and add this to the paste, and with a spatula mix
thoroughly all together for three minutes. Butter and sugar well a
three-pint mold, pour in the preparation, and lay the mold in a tin pan,
filled to half the height of the mold with warm water; place in the
oven, and let steam for one hour; take it from the oven, and with a
towel turn it on a hot dessert-dish, and serve with the following sauce
(No. 1153) in a sauce-bowl.
=1153. Sauce Chaufausen.=--Put half a pint of cold water in a saucepan,
with three ounces of powdered sugar, six cloves, a bay-leaf, and a piece
of cinnamon about an inch long. Put the pan on the fire, and let it boil
for five minutes; then dilute an ounce of corn-starch with a gill of
cold water; add it to the contents of the pan, and with a whip stir
briskly for two minutes. Add one pint of Chaufausen wine, still stirring
for one minute longer, then take from off the fire, strain through a
sieve into a sauce-bowl, and serve.
=1154. Custard Pudding.=--Put into a vessel a quarter of a pound of
powdered sugar, break in five whole eggs, and with the pastry-whip mix
well for two minutes; add a quart of good, cold milk, and flavor with a
teaspoonful of lemon essence; mix well together for one minute. Butter
and sugar well six small pudding-molds, as for maraschino pudding (No.
1134); strain the preparation into another bowl, and then pour it into
the molds; arrange them on a tin pan filled to half the height of the
molds with warm but not boiling water; then place them in a moderate
oven to steam for forty minutes. Remove from the oven, and with a towel
turn them on a hot dessert-dish, serving with a sauce à la crême. (No.
1133).
=1155. Nelson Pudding.=--Butter and sugar well six small pudding-molds,
as for maraschino pudding (No. 1134). Prepare twelve lady-fingers (No.
1231), cut them in two, paring them neatly and carefully, so as to be
able to line the molds evenly, then cut the parings into small pieces.
Mix in a plate three ounces of candied cherries with two ounces of
well-chopped citron; cover the bottom of the molds with two ounces of
this, then a layer of the lady-fingers; spread half of the remaining
fruit on top, and fill in with the rest of the cake, finishing with the
balance of the fruit; then pour over the following custard: put into a
vessel four ounces of powdered sugar, three whole eggs, and beat briskly
with a pastry-whip for two minutes, then add a pint of cold milk, flavor
with a teaspoonful of lemon essence, mix for one minute longer, then
strain through a sieve into another vessel, and with a ladle divide it
evenly over the six puddings. Set the molds in a tin pan, filling it to
half their height with warm water, and place it in a moderate oven to
steam for thirty-five minutes; take out from the oven, turn them on a
hot dessert-dish, and serve with a Daniel Webster sauce (No. 1156).
=1156. Daniel Webster Sauce.=--Put into a saucepan four ounces of
apricot marmalade (No. 1335), with half a gill of cold water; place it
on the fire, and stir until boiling; then take it off, and add
immediately half a pint of Saint Angelos Tokay wine, stirring thoroughly
for one minute. Strain through a sieve over the puddings, and serve.
=1157. Lemon Pudding, Cream Sauce.=--Put in a saucepan six ounces of
fresh butter, six ounces of powdered sugar, six egg yolks, and the
grated peel of a medium-sized, sound lemon, squeezing in the juice as
well. Set the pan on the hot stove, and with a wire pastry-whip stir
sharply for at least five minutes. Remove from the fire and lay it on a
table; beat in a copper basin the six egg-whites to a stiff froth, and
add them to the other preparation, beating with the whip thoroughly but
not briskly for ten minutes. Butter and sugar well six pudding-molds as
for No. 1134, fill them with the preparation, steam them in a tin pan,
and serve exactly the same as for custard pudding (No. 1154).
=1158. Orange Pudding.=--Proceed and prepare the same as for lemon
pudding (No. 1157), only substituting an orange for the lemon, and
serving with the following sauce: put in a saucepan two ounces of
powdered sugar, half an ounce of flour, and break in three eggs, adding
a teaspoonful of corn-starch, and then with the pastry-whip beating all
together for three minutes. Mix in three gills of boiling milk, place it
on the stove, and stir well until boiling; then remove, and add
immediately a gill of sherry wine, mixing well for a minute longer, then
strain through a sieve over the puddings. Send to the table hot.
=1159. Pudding à la U. S. Grant.=--Cut into small pieces six biscuits à
la cuillère (No. 1231); put them into a vessel with three ounces of
candied cherries cut in two, three ounces of preserved quinces cut into
very fine pieces, two ounces of dried currants (No. 1080), three ounces
of powdered sugar, and two ounces of finely chopped candied apricots;
break in three whole eggs, and pour over half a pint of cold milk, and
with the spatula mix well together for two minutes. Peel, core, and chop
up three medium-sized, fine, sound apples; add them to the other
ingredients, and mix lightly for one minute. Butter and sugar well
around the inside of a three-pint pudding-mold, pour in the preparation,
lay the mold in a tin pan, filling it to half the height of the mold
with warm water; put it in a moderate oven, and let steam for one hour,
then remove, and with a towel turn it on a hot dessert-dish, serving
with the following sauce (No. 1160), in a sauce-bowl.
=1160. Sauce for U. S. Grant Pudding.=--Put five ounces of peach
marmalade (No. 1331) into a saucepan with one ounce of quince jelly and
one ounce of fresh butter; place the pan on the stove, and stir with the
spatula, letting it boil for one minute; take from off the fire, add
immediately a pint of champagne, then return to the stove, and stir
well, heating it thoroughly, but not allowing it to boil. Remove, and
strain through a sieve into a sauce-bowl, and send to the table very hot
with the pudding.