HOT PUDDINGS
Rice Pudding
4 cups milk
⅓ cup rice
½ teaspoon salt
⅓ cup sugar
Grated rind ½ lemon
Wash rice, mix ingredients, and pour into buttered pudding-dish; bake
three hours in very slow oven, stirring three times during first hour of
baking to prevent rice from settling.
Poor Man’s Pudding
4 cups milk
½ cup rice
⅓ cup molasses
½ teaspoon salt
½ teaspoon cinnamon
1 tablespoon butter
Wash rice, mix and bake same as Rice Pudding. At last stirring, add
butter.
Indian Pudding
5 cups scalded milk
⅓ cup Indian meal
½ cup molasses
1 teaspoon salt
1 teaspoon ginger
Pour milk slowly on meal, cook in double boiler twenty minutes, add
molasses, salt, and ginger; pour into buttered pudding-dish and bake two
hours in slow oven; serve with cream. If baked too rapidly it will not
whey. Ginger may be omitted.
Cerealine Pudding
4 cups scalded milk
2 cups cerealine
½ cup molasses
1½ teaspoons salt
1½ tablespoons butter
Pour milk on cerealine, add remaining ingredients, pour into buttered
pudding-dish, and bake one hour in slow oven. Serve with cream.
Newton Tapioca
5 tablespoons pearl tapioca
4 cups scalded milk
4 tablespoons Indian meal
¾ cup molasses
3 tablespoons butter
1½ teaspoons salt
1 cup milk
Soak tapioca two hours in cold water to cover. Pour scalded milk over
Indian meal, molasses, butter, and salt. Cook in double boiler until
mixture thickens. Add tapioca drained from water, turn into buttered
pudding-dish, and pour over remaining milk, but do not stir. Bake one
and one-fourth hours in a slow oven.
Apple Tapioca
¾ cup pearl or Minute Tapioca
Cold water
2½ cups boiling water
½ teaspoon salt
7 sour apples
½ cup sugar
Soak tapioca one hour in cold water to cover, drain, add boiling water
and salt; cook in double boiler until transparent. Core and pare apples,
arrange in buttered pudding-dish, fill cavities with sugar, pour over
tapioca, and bake in moderate oven until apples are soft. Serve with
sugar and cream or Cream Sauce I. Minute Tapioca requires no soaking.
Tapioca Custard Pudding
4 cups scalded milk
⅔ cup pearl tapioca
3 eggs
½ cup sugar
1 teaspoon salt
1 tablespoon butter
Soak tapioca one hour in cold water to cover, drain, add to milk, and
cook in double boiler thirty minutes; beat eggs slightly, add sugar and
salt, pour on gradually hot mixture, turn into buttered pudding-dish,
add butter, bake thirty minutes in slow oven.
Peach Tapioca
1 can peaches
¼ cup powdered sugar
1 cup tapioca
Boiling water
½ cup sugar
½ teaspoon salt
Drain peaches, sprinkle with powdered sugar, and let stand one hour;
soak tapioca one hour in cold water to cover; to peach syrup add enough
boiling water to make three cups; heat to boiling-point, add tapioca
drained from cold water, sugar, and salt; then cook in a double boiler
until transparent. Line a mould or pudding-dish with peaches cut in
quarters, fill with tapioca, and bake in moderate oven thirty minutes;
cool slightly, turn on a dish, and serve with Cream Sauce I.
Corn Pudding
2 cups popped corn, finely pounded
3 cups milk
3 eggs, slightly beaten
½ cup brown sugar
1 tablespoon butter
¾ teaspoon salt
Scald milk, pour over corn, and let stand one hour. Add remaining
ingredients, turn into a buttered dish, and bake in a slow oven until
firm. Serve with cream, or maple syrup.
Scalloped Apples
1 small baker’s stale loaf
¼ cup butter
1 quart sliced apples
¼ cup sugar
¼ teaspoon grated nutmeg
Grated rind and juice of ½ lemon
Cut loaf in halves, remove soft part, and crumb by rubbing through a
colander; melt butter and stir in lightly with fork; cover bottom of
buttered pudding-dish with crumbs and spread over one-half the apples,
sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed
together; repeat cover with remaining crumbs, and bake forty minutes in
moderate oven. Cover at first to prevent crumbs browning too rapidly.
Serve with sugar and cream.
Bread Pudding
2 cups stale bread crumbs
1 quart scalded milk
⅓ cup sugar
¼ cup melted butter
2 eggs
½ teaspoon salt
1 teaspoon vanilla or
¼ teaspoon spice
Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs
slightly beaten, salt, and flavoring; bake one hour in buttered
pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread
crumbs for puddings avoid using outside crusts. With a coarse grater
there need be but little waste.
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place
of bread crumbs; after baking, cover with meringue made of whites two
eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice;
return to oven to cook meringue.
Bread and Butter Pudding
1 small baker’s stale loaf
Butter
3 eggs
½ cup sugar
¼ teaspoon salt
1 quart milk
Remove end crusts from bread, cut loaf in one-half inch slices, spread
each slice generously with butter; arrange in buttered pudding-dish,
buttered side down. Beat eggs slightly, add sugar, salt, and milk;
strain, and pour over bread; let stand thirty minutes. Bake one hour in
slow oven, covering the first half-hour of baking. The top of pudding
should be well browned. Serve with Hard or Creamy Sauce. Three-fourths
cup raisins, parboiled in boiling water to cover and seeded, may be
sprinkled between layers of bread.
Bread and Butter Apple Pudding
Cover bottom of a shallow baking-dish with apple sauce. Cut stale bread
in one-third inch slices, spread with softened butter, remove crusts,
and cut in triangular-shaped pieces; then arrange closely together over
apple. Sprinkle generously with sugar, to which is added a few drops
vanilla. Bake in a moderate oven and serve with cream.
Chocolate Bread Pudding
2 cups stale bread crumbs
4 cups scalded milk
2 squares Baker’s chocolate
⅔ cup sugar
2 eggs
¼ teaspoon salt
1 teaspoon vanilla
Soak bread in milk thirty minutes; melt chocolate in saucepan placed
over hot water, add one-half sugar and enough milk taken from bread and
milk to make of consistency to pour; add to mixture with remaining
sugar, salt, vanilla, and eggs slightly beaten; turn into buttered
pudding-dish and bake one hour in a moderate oven. Serve with Hard or
Cream Sauce I.
Mock Indian Pudding
½ small loaf baker’s entire wheat bread
3½ cups milk
½ cup molasses
Butter
Remove crusts from bread and cut into five slices of uniform thickness.
Spread generously with butter, arrange in baking-dish, pour over three
cups of milk and molasses. Bake from two to three hours in a very slow
oven, stirring three times during the first hour of baking, then add
remaining milk. Serve with cream or vanilla ice cream.
Bangor Pudding
1⅓ cups cracker crumbs
Boiling water
2 cups milk
⅓ cup molasses
1 egg
1 cup raisins
Moisten cracker crumbs with boiling water, and let stand until cool. Add
milk, molasses, egg slightly beaten, and raisins seeded and cut in
pieces. Turn into a buttered pudding mould, and steam eight hours. Let
stand in mould to cool. Serve cold with Cream Sauce II.
Steamed Lemon Pudding
8 small slices stale bread
Lemon mixture
1 cup milk
3 tablespoons sugar
2 eggs
Grated rind 1 lemon
⅛ teaspoon salt
Spread bread with lemon mixture, and arrange in buttered pudding mould.
Beat eggs slightly, add sugar, salt, and milk; strain, add lemon rind,
and pour mixture over bread. Cover, set in pan of hot water, and bake
one hour.
=Lemon Mixture.= Cook three tablespoons lemon juice, grated rind one
lemon, and one-fourth cup butter two minutes. Add one cup sugar and
three eggs slightly beaten; cook until mixture thickens, cool, and add
one tablespoon brandy.
Cottage Pudding
¼ cup butter
⅔ cup sugar
1 egg
1 cup milk
2¼ cups flour
4 teaspoons baking powder
½ teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten; mix and sift
flour, baking powder, and salt; add alternately with milk to first
mixture; turn into buttered cake pan; bake thirty-five minutes. Serve
with Vanilla or Hard Sauce.
Strawberry Cottage Pudding
⅓ cup butter
1 cup sugar
1 egg
½ cup milk
1¾ cups flour
3 teaspoons baking powder
Mix same as Cottage Pudding, and bake twenty-five minutes in shallow
pan; cut in squares and serve with strawberries (sprinkled with sugar
and slightly mashed) and Cream Sauce I. _Sliced peaches_ may be used in
place of strawberries.
Orange Puffs
⅓ cup butter
1 cup sugar
2 eggs
½ cup milk
1¾ cups flour
3 teaspoons baking powder
Mix same as Cottage Pudding, and bake in buttered individual tins. Serve
with Orange Sauce.
Chocolate Pudding
¼ cup butter
1 cup sugar
Yolks 2 eggs
½ cup milk
1⅜ cups flour
3 teaspoons baking powder
Whites 2 eggs
1⅓ squares Baker’s chocolate
⅛ teaspoon salt
¼ teaspoon vanilla
Cream the butter, and add one-half the sugar gradually. Beat yolks of
eggs until thick and lemon-colored, and add, gradually, remaining sugar.
Combine mixtures, and add milk alternately with flour mixed and sifted
with baking powder and salt; then add whites of eggs beaten until stiff,
melted chocolate, and vanilla. Bake in an angel-cake pan, remove from
pan, cool, fill the centre with whipped cream, sweetened and flavored,
and pour around
=Chocolate Sauce=. Boil one cup sugar, one-half cup water, and a few
grains cream of tartar until of the consistency of a thin syrup. Melt
one and one-half squares Baker’s chocolate and pour on gradually the hot
syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.
Custard Soufflé
3 tablespoons butter
¼ cup flour
1 cup scalded milk
4 eggs
¼ cup sugar
Melt butter, add flour, and gradually hot milk; when well thickened,
pour on to yolks of eggs beaten until thick and lemon-colored, and mixed
with sugar; cool, and cut and fold in whites of eggs beaten stiff and
dry. Turn into buttered pudding-dish, and bake from thirty to
thirty-five minutes in slow oven; take from oven and serve at once,—if
not served immediately it is sure to fall; serve with Creamy or Foamy
Sauce.
Apricot Soufflé
Drain and reserve syrup from one can apricots and cut fruit into
quarters, then put closely together on bottom of a buttered baking-dish.
Pour over Custard Soufflé mixture. Bake from thirty-five to forty
minutes in a slow oven. Serve with apricot syrup and whipped cream
sweetened and flavored with vanilla or vanilla ice cream. Canned peaches
may be used in place of apricots.
Lemon Soufflé
Yolks 4 eggs
Grated rind and juice 1 lemon
1 cup sugar
Whites 4 eggs
Beat yolks until thick and lemon-colored, add sugar gradually and
continue beating, then add lemon rind and juice. Cut and fold in whites
of eggs beaten until dry; turn into buttered pudding-dish, set in pan of
hot water, and bake thirty-five to forty minutes. Serve with or without
sauce.
Chocolate Soufflé
2 tablespoons butter
2 tablespoons flour
¾ cup milk
1½ squares Baker’s chocolate
⅓ cup sugar
2 tablespoons hot water
3 eggs
½ teaspoon vanilla
Melt the butter, add flour, and pour on gradually, while stirring
constantly, milk; cook until boiling-point is reached. Melt chocolate in
a small saucepan placed over hot water, add sugar and water, and stir
until smooth. Combine mixtures, and add yolks of eggs well beaten; cool.
Fold in whites of eggs beaten stiff, and add vanilla. Turn into a
buttered baking-dish, and bake in a moderate oven twenty-five minutes.
Serve with Cream Sauce I.
Mocha Soufflé
3 tablespoons butter
3 tablespoons bread flour
¾ cup boiled coffee (Mocha)
¼ cup cream
½ cup sugar
¼ teaspoon salt
4 eggs
½ teaspoon vanilla
Make and bake same as Chocolate Soufflé. Serve with
=Mocha Sauce.= Mix yolks two eggs, one-fourth cup sugar, and a few
grains salt; then add gradually one-half cup Mocha coffee infusion. Cook
in double boiler until mixture thickens, stirring constantly. Strain,
cool, and fold in one cup whipped cream.
Fruit Soufflé
¾ cup fruit pulp, peach, apricot, or quince
Whites 3 eggs
Sugar
Few grains salt
Rub fruit through sieve; if canned fruit is used, first drain from
syrup. Heat, and sweeten if needed; beat whites of eggs until stiff, add
gradually hot fruit pulp, and salt, and continue beating; turn into
buttered and sugared individual moulds, having them three-fourths full;
set moulds in pan of hot water and bake in slow oven until firm, which
may be determined by pressing with finger; serve with Sabyon Sauce.
Spanish Soufflé
¼ cup butter
½ cup stale bread crumbs
1 cup milk
2 tablespoons sugar
3 eggs
½ teaspoon vanilla
Melt butter, add crumbs, cook until slightly browned, stirring often;
add milk and sugar, cook twenty minutes in double boiler; remove from
fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs
beaten until stiff, and flavor. Bake same as Fruit Soufflé.
Chestnut Soufflé
¼ cup sugar
2 tablespoons flour
1 cup chestnut purée
½ cup milk
Whites 3 eggs
Mix sugar and flour, add chestnuts and milk gradually; cook five
minutes, stirring constantly; beat whites of eggs until stiff, and cut
and fold into mixture. Bake same as Fruit Soufflé; serve with Cream
Sauce.
Chocolate Rice Meringue
2 cups milk
¼ cup rice
⅓ teaspoon salt
1 tablespoon butter
⅓ cup sugar
1 square melted chocolate
½ teaspoon vanilla
½ cup seeded raisins
Whites two eggs
½ cup heavy cream
Scald milk, add rice and salt, and cook until rice is soft. Add butter,
sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of
eggs, beaten until stiff, and cream, beaten until stiff. Pour into a
buttered baking-dish, and bake fifteen minutes. Cover with a meringue
made of the whites of three eggs, six tablespoons powdered sugar, and
one-half teaspoon vanilla; then brown in a moderate oven.
Steamed Apple Pudding
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
2 tablespoons butter
¾ cup milk
4 apples cut in eighths
Mix and sift dry ingredients; work in butter with tips of fingers, add
milk gradually, mixing with a knife; toss on floured board, pat and roll
out, place apples on middle of dough, and sprinkle with one tablespoon
sugar mixed with one-fourth teaspoon each of salt and nutmeg; bring
dough around apples and carefully lift into buttered mould or five-pound
lard pail; or apples may be sprinkled over dough, and dough rolled like
a jelly roll; cover closely, and steam one hour and twenty minutes;
serve with Vanilla or Cold Sauce. Twice the number of apples may be
sprinkled with sugar and cooked until soft in granite kettle placed on
top of range, covered with dough, rolled size to fit in kettle, then
kettle covered tightly, and dough steamed fifteen minutes. When turned
on dish for serving, apples will be on top.
Steamed Blueberry Pudding
Mix and sift dry ingredients and work in butter same as for Steamed
Apple Pudding. Add one cup each of milk, and blueberries rolled in
flour; turn into buttered mould and steam one and one-half hours. Serve
with Creamy Sauce.
Steamed Cranberry Pudding
½ cup butter
1 cup sugar
3 eggs
3½ cups flour
1¼ tablespoons baking powder
½ cup milk
1½ cups cranberries
Cream the butter, add sugar gradually, and eggs well beaten. Mix and
sift flour and baking powder and add alternately with milk to first
mixture, stir in berries, turn into buttered mould, cover, and steam
three hours. Serve with thin cream, sweetened and flavored with nutmeg.
Ginger Pudding
⅓ cup butter
½ cup sugar
1 egg
2¼ cups flour
3½ teaspoons baking powder
¼ teaspoon salt
2 teaspoons ginger
1 cup milk
Cream the butter, add sugar gradually, and egg well beaten; mix and sift
dry ingredients; add alternately with milk to first mixture. Turn into
buttered mould, cover, and steam two hours; serve with Vanilla Sauce.
Harvard Pudding
⅓ cup butter
½ cup sugar
2½ cups flour
3½ teaspoons baking powder
¼ teaspoon salt
1 egg
1 cup milk
Mix and sift dry ingredients and work in butter with tips of fingers;
beat egg, add milk, and combine mixtures; turn into buttered mould,
cover, and steam two hours; serve with warm Apple Sauce and Hard Sauce.
=Apple Sauce.= Pick over and wash dried apples, soak over night in cold
water to cover; cook until soft; sweeten, and flavor with lemon juice.
Steamed Chocolate Pudding
3 tablespoons butter
⅔ cup sugar
1 egg
1 cup milk
2¼ cups flour
4½ teaspoons baking powder
2½ squares Baker’s chocolate
¼ teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten. Mix and sift
flour with baking powder and salt, and add alternately with milk to
first mixture, then add chocolate, melted. Turn into a buttered mould.
Cover, and steam two hours. Serve with
Cream Sauce
¼ cup butter
1 cup powdered sugar
½ teaspoon vanilla
¼ cup heavy cream
Cream the butter, add sugar gradually, vanilla, and cream beaten until
stiff.
Swiss Pudding
½ cup butter
⅞ cup flour
2 cups milk
Grated rind one lemon
5 eggs
⅓ cup powdered sugar
Cream the butter, add flour gradually; scald milk with lemon rind, add
to first mixture, and cook five minutes in double boiler. Beat yolks of
eggs until thick and lemon-colored, add sugar gradually, then add to
cooked mixture; cool, and cut and fold in whites of eggs beaten stiff.
Turn into buttered mould, cover, and steam one and one-fourth hours;
while steaming, be sure water surrounds mould to half its depth, and
never reaches a lower temperature than the boiling-point.
Snowballs
½ cup butter
1 cup sugar
½ cup milk
2¼ cups flour
3½ teaspoons baking powder
Whites 4 eggs
Cream the butter, add sugar gradually, milk, and flour mixed and sifted
with baking powder; then add the whites of eggs beaten stiff. Steam
thirty-five minutes in buttered cups; serve with preserved fruit, quince
marmalade, or strawberry sauce.
Graham Pudding
¼ cup butter
½ cup molasses
½ cup milk
1 egg
1½ cups Graham flour
½ teaspoon soda
1 teaspoon salt
1 cup raisins, seeded and cut in pieces
Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed
and sifted, and raisins; turn into buttered mould, cover, and steam two
and one-half hours. Serve with Wine Sauce. Dates or figs cut in small
pieces may be used in place of raisins.
St. James Pudding
3 tablespoons butter
½ cup molasses
½ cup milk
1⅔ cups flour
½ teaspoon soda
────────┬─────────────────────────────
Salt │¼ teaspoon each
Clove │
Allspice│
Nutmeg │
────────┴─────────────────────────────
½ lb. dates, stoned and cut in pieces
Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple,
delicious pudding without egg. Puddings may be steamed in buttered
one-pound baking-powder boxes, providing they do not leak, and are
attractive in shape and easy to serve.
Suet Pudding
1 cup finely chopped suet
1 cup molasses
1 cup milk
3 cups flour
1 teaspoon soda
1½ teaspoons salt
──────┬───────────────────
Ginger│½ teaspoon each
Clove │
Nutmeg│
──────┴───────────────────
1 teaspoon cinnamon
Mix and sift dry ingredients. Add molasses and milk to suet; combine
mixtures. Turn into buttered mould, cover, and steam three hours; serve
with Sterling Sauce. Raisins and currants may be added.
Thanksgiving Pudding I
4 cups scalded milk
1¼ cups rolled crackers
1 cup sugar
4 eggs
⅓ cup melted butter
½ grated nutmeg
1 teaspoon salt
1½ cups raisins
Pour milk over crackers and let stand until cool; add sugar, eggs
slightly beaten, nutmeg, salt, and butter; parboil raisins until soft,
by cooking in boiling water to cover; seed, and add to mixture; turn
into buttered pudding-dish and bake slowly two and one-half hours,
stirring after first half-hour to prevent raisins from settling; serve
with Brandy Sauce.
Thanksgiving Pudding II
⅓ cup suet
½ lb. figs, finely chopped
2½ cups stale bread crumbs
¾ cup milk
1 cup brown sugar
1 teaspoon salt
¾ teaspoon cinnamon
½ teaspoon grated nutmeg
½ cup English walnut meats
½ cup raisins, seeded and cut in pieces
2 tablespoons flour
4 eggs
2 teaspoons baking powder
Chop suet and work with the hand until creamy, then add figs. Soak bread
crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine
mixtures, add nut meats and raisins dredged with flour. Sprinkle over
baking powder and beat thoroughly. Turn into a buttered mould, steam
three hours, and serve with Yellow Sauce II (see p. 407), flavored with
brandy.
Hunters’ Pudding
1 cup finely chopped suet
1 cup molasses
1 cup milk
3 cups flour
1 teaspoon soda
1½ teaspoons salt
────────┬─────────────────
Clove │½ teaspoon each
Mace │
Allspice│
────────┴─────────────────
1 teaspoon cinnamon
1½ cups raisins
2 tablespoons flour
Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to
mixture. Then steam.
French Fruit Pudding
1 cup finely chopped suet
1 cup molasses
1 cup sour milk
1½ teaspoons soda
1 teaspoon cinnamon
½ teaspoon clove
½ teaspoon salt
1¼ cups raisins, seeded
and chopped
¾ cup currants
2¾ cups flour
_Mrs. Carrie M. Dearborn_
Add molasses and sour milk to suet; add two cups flour mixed and sifted
with soda, salt, and spices; add fruit mixed with remaining flour. Turn
into buttered mould, cover, and steam four hours. Serve with Sterling
Sauce.
Fig Pudding I
⅓ lb. beef suet
½ lb. figs, finely chopped
2⅓ cups stale bread crumbs
½ cup milk
2 eggs
1 cup sugar
¾ teaspoon salt
Chop suet, and work with the hands until creamy, then add figs. Soak
bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine
mixtures, turn into a buttered mould, steam three hours. Serve with
Yellow Sauce I or II.
Fig Pudding II
¼ lb. suet
½ lb. figs (finely chopped)
1 large sour apple (cored, pared, and chopped)
¼ lb. brown sugar
¼ lb. bread crumbs
¼ cup milk
2 eggs
3 oz. flour
Cream the suet, and add figs, apple, and sugar. Pour milk over bread
crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour
and whites of eggs beaten until stiff. Turn into buttered pudding mould,
and steam four hours. Serve with Lemon Sauce III.
English Plum Pudding I
½ lb. stale bread crumbs
1 cup scalded milk
¼ lb. sugar
4 eggs
½ lb. raisins, seeded, cut
in pieces, and floured
¼ lb. currants
¼ lb. finely chopped figs
2 oz. finely cut citron
½ lb. suet
¼ cup wine and brandy mixed
½ teaspoon grated nutmeg
¾ teaspoon cinnamon
⅓ teaspoon clove
⅓ teaspoon mace
1½ teaspoons salt
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks
of eggs, raisins, currants, figs, and citron; chop suet, and cream by
using the hand; combine mixtures, then add wine, brandy, nutmeg,
cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into
buttered mould, cover, and steam six hours.
English Plum Pudding II
6 ozs. flour
6 ozs. stale bread crumbs
¾ lb. raisins, seeded and cut in pieces
¾ lb. currants
¾ lb. suet, finely chopped
10 ozs. sugar
1 cup molasses
3 ozs. candied orange peel, finely cut
1 teaspoon grated nutmeg
1 teaspoon mace
6 eggs, well beaten
2 teaspoons salt
Mix ingredients in order given, turn into a thickly floured square of
unbleached cotton cloth. Tie securely, leaving some space to allow the
pudding to swell, and plunge into a kettle of boiling water. Cook five
hours, allowing pudding to be immersed in water during the entire
cooking. Serve with Hard and Liquid Sauce.
=Hard Sauce.= Cream one-third cup butter; add gradually one cup brown
sugar and two tablespoons brandy, drop by drop. Force through a pastry
bag with rose tube, and garnish with green leaves and candied cherries.
=Liquid Sauce.= Mix one-half cup sugar, one-half tablespoon corn-starch,
and a few grains salt. Add gradually, while stirring constantly, one cup
boiling water, and boil five minutes. Remove from fire, add one
tablespoon lemon juice and two tablespoons brandy; then color with fruit
red.