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PUDDINGS, CUSTARDS, TAPIOCAS
| APPLE
BATTER PUDDING |
| Mix together one cup flour, one teaspoonful
of baking powder, a pinch of salt; into this rub one tablespoonful of
butter. Beat one egg, and stir into it half a cup of milk; add this to the
flour, etc. Pare and slice two sour apples, and press into the dough. Bake
about one-half hour. The beauty of this pudding is that you are always
sure of success. This recipe makes enough for a family of four.
SAUCE.-- One cup of sugar, two-thirds of a cup of butter, two
tablespoonfuls of flour, 1-1/2 cups of boiling water; boil three minutes;
flavor to taste. |
| APPLE
PUDDING |
| Six good-sized apples, stewed and well
beaten; six eggs, beaten separately; one pint of sweet cream; sweeten and
flavor to taste. Bake with an under crust. It can be eaten with whipped
cream and is excellent. |
| APPLE
ROLL |
| Roll plain pie crust as you would for pie,
but a little larger; chop up some apples, and cover this crust; add a
layer of sugar, and sprinkle with cinnamon; then add a layer of raisins,
and sprinkle with bits of citron, chopped fine. Roll all up; pinch the
crust closely together at sides and ends; place in dripping pan with
one-half a cup of butter, and one cup of sugar; pour enough boiling water
over it to half cover the roll; put in oven and bake three hours; baste
every half hour as you would turkey. When done, the roll will have a crust
like taffy. Take out, and serve sliced thin. It is delicious. |
| BAKED
INDIAN PUDDING (1) |
| Scald one pint of milk; stir into it
one-half cup of Indian meal, one-half cup molasses, and a pinch of salt.
When this is cold, pour over it, without stirring, one pint of cold milk.
Bake in a slow oven about four hours to obtain the color and flavor of the
old-fashioned pudding. |
| BAKED
INDIAN PUDDING (2) |
| Scald one quart of milk; stir in
three-fourths cup of Indian meal, one-third cup molasses, and a pinch of
salt. Beat two eggs with a half cup of cold milk, and fill the dish. Bake
one hour. |
| BIRDS
NEST PUDDING |
| Pare six or eight large good cooking apples;
remove the core by cutting from the end into the middle, so as to leave
the apple whole; place them in a deep pie dish, as near together as they
can stand, with the opening upward. Make a thin batter, using one quart of
milk, three eggs, and sufficient flour; pour this into the dish around the
apples and into the cavities. Bake in a quick oven. Serve with butter and
sugar. |
| CHOCOLATE
PUDDING |
| Mix one pint of rolled crackers, four
tablespoonfuls of chocolate, and one quart sweet milk; bake two hours, and
serve with this sauce: Beat one cup of sugar with butter the size of an
egg; flavor with vanilla. |
| COLD
CUSTARD MADE WITH RENNET |
| Use a piece of rennet about the size of a
half dollar. Take two quarts of good sweet milk, and warm it to the heat
of new milk; sweeten to taste; flavor with nutmeg. Soak the rennet in
three or four tablespoons of warm water a few moments; then place it in
the middle of the pan of milk (with a string attached, and laid out over
the edge of the pan, so that it can be removed without breaking the
custard); set in a cool place until solid. Serve with cream. This is a
very delicate dish for invalids. |
| CORN
STARCH PUDDING |
| One pint sweet milk, whites of three eggs,
two tablespoons corn starch, three tablespoons sugar, and a little salt.
Put milk in kettle, and when it reaches the boiling point, add sugar, and
the corn starch, dissolved in a little milk. Lastly, add the whites of
eggs, whipped to a stiff froth. Beat it, and let cook a few minutes. Set
two-thirds in a cool place, flavoring it with vanilla. To the remaining
one-third, add half a cake of chocolate, softened and mashed. Put a layer
of half the white pudding into the mold; over this the layer of chocolate,
and then the remainder of the white. One-half a cocoanut or one-half a
pineapple may be substituted for the chocolate. |
| COTTAGE
PUDDING |
| One cup of sugar, one-half cup of milk, one
and one-half cups of flour; and one tablespoonful of butter; bake as a
cake, and serve with this sauce: Two tablespoonfuls butter, one cup
white sugar, and one tablespoon flour, wet in cold water; one pint of
boiling water. Let boil two or three minutes, stirring all the time.
Flavor with lemon. |
| CUP
PUDDING |
| One egg, two tablespoonfuls of sugar, three
tablespoons butter, one-half to three-fourths pint of water, one and
one-half teacups of flour, or enough to make a thin batter, one and
one-half teaspoons baking powder; mix with fresh fruit or raisins, and
steam twenty minutes. |
| ENGLISH
PLUM PUDDING |
| Four cups of flour, four [one?] cups of
sweet milk, one-half cup of sugar, one half cup of molasses, three-fourths
cup of chopped suet, one cup of raisins, one-half cup of currants, one
small teaspoonful of salt, one heaping teaspoon of cinnamon, one heaping
teaspoon of cloves, one-half a nutmeg, and one teaspoon of soda; steam
three hours. This can be kept any length of time. When ready to use, cut
off slices and steam one-half hour. |
| FIG
PUDDING |
| One-half pound figs, one-fourth pound grated
bread, two and one-half ounces powdered sugar, three ounces butter, two
eggs, one cup milk. Chop the figs fine; and mix first with the butter; add
the other ingredients by degrees. Put in a buttered mold, sprinkle with
bread crumbs, cover tightly, and boil for three hours. |
| FRUIT
PUDDING (1) |
| One quart of flour, one egg, two
teaspoonfuls of baking powder, one teaspoonful sugar, butter size of an
egg, a little salt; mix with milk, and roll as for pie crust; cut into
pieces four inches square; in each piece put half of an apple or peach
(pared); pinch the corners together; place in a buttered pan. On top of
each dumpling put a lump of butter, a little cinnamon, and sugar. Pour
into the pan one-half pint of water. Bake, and serve with sweetened milk
or cream. |
| FRUIT
PUDDING (2) |
| One egg, six even tablespoonfuls sugar, six
heaping tablespoonfuls flour, one heaping tablespoonful baking powder,
milk to make batter a little thinner than cake dough. Put fruit in baking
dish; pour the batter over it, and bake. |
| GOLDEN
PUDDING |
| One-half a cup of molasses, one-half a cup
of butter, one-half a cup of sour milk, one and one-half cups of flour,
one egg, a pinch of salt, and one-half teaspoonful of soda; mix, and steam
two hours. Serve with this sauce: One egg, one-half cup butter, one cup
sugar, two tablespoons flour, and one pint boiling water. Flavor with
vanilla. |
| OCEANICA
PUDDING |
| One pint of bread crumbs, one quart of milk,
one cup of sugar, four eggs (yolks), butter the size of an egg, grated
rind of one lemon; mix, and bake until done, but not watery. Beat the
whites of three eggs with one cup of sugar, into which has been stirred
the juice of one lemon. Spread over the pudding a layer of jelly and the
whites of eggs. Replace in oven until a nice brown. Serve with sauce. |
| ORANGE
PUDDING |
| Seed and slice five large oranges; pour over
them a cup of sugar. Take one pint of boiling milk; add yolks of three
eggs, one-half cup of sugar, a tablespoon of corn starch; boil until it
thickens; when nearly cold, pour over the oranges. Beat whites of the eggs
with a little sugar; spread over the top, and brown in oven.
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| PEACH
PUDDING (1) |
| Fill a pudding dish with peaches, cooked and
sweetened; pour over them a batter made of one pint of sweet milk, four
eggs, one cup of sugar, one tablespoon of butter, a little salt, one
teaspoon of baking powder, and two cups of flour. Place in oven, and bake
until a rich brown. Serve with cream.
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| PEACH
PUDDING (2) |
| Cover one cup of "Farina" tapioca
with a pint of water, allowing it to soak until all the water has been
absorbed. Open a pint can of peaches, and pour off the liquor; add to this
the tapioca, and cook slowly over a moderate fire until the tapioca is
clear and tender; then stir in the peaches. Turn into a dish, and serve
cold, with powdered sugar and cream. Cherries, unfermented grape juice, or
berries can be used instead of peaches, and will make a most delicious
dessert.
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| POTATO
PUDDING |
| One and one-half pints of mashed potato, one
teacup of sugar, one-half cup of butter, one cup of flour, one quart of
milk, four eggs, and salt to taste. Flavor with lemon, nutmeg, or vanilla.
Bake one hour.
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| PRESBYTERIAN
PUDDING |
| Stew prunes, or any small fruit, sweeten to
taste, and while boiling put in a few thin slices of white bread; when the
bread is saturated with the boiling juice, put the bread in alternate
layers in a deep dish, leaving a thick layer of fruit for the top. Put a
plate over the top, and when cool, set on ice. Serve with sugar and cream.
Whipped cream is preferable.
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| PUDDING |
| One pint of flour, one heaping teaspoon of
baking powder, one egg, a pinch of salt, one-half a cup of butter,
one-half a cup of sugar; mix with water or sweet milk to form a thick
batter. Fill a pan one-half full of fruit, sweetened with sugar, and pour
the mixture over it. Put pan in a steamer, and steam one hour. To be eaten
with sauce.
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| QUEEN
PUDDING |
| One pint of bread crumbs, one quart of milk,
one cup of sugar, the yolks of four eggs, the grated rind of one lemon,
and a piece of butter the size of a hen's egg. Bake like a custard. When
done, cover with the whites of the eggs, beaten to a stiff froth with one
cup of sugar and the juice of the lemon. Put back in oven, and brown
lightly.
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| RICE
PUDDING |
| Wash a small cup of rice, and put into a
quart of milk; season to taste; add one cup of raisins, and set in oven
three hours before dinner. When the mixture begins to brown on top, stir
up from the bottom, repeating this until the pudding is done. If it
becomes too dry, add more milk.
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| STEAMED
INDIAN PUDDING |
| One-half cup sour milk, two eggs (beaten
stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls
molasses, corn meal for a stiff batter; mix, and steam two hours. Serve
with this sauce: One cup sugar, one-half cup butter (beaten to a
cream) one teaspoonful water, yolk of one egg; heat to a scald; add the
white of egg, well beaten, with a pinch of salt; flavor with lemon. |
| STEAMED
SUET PUDDING |
| One cup of suet (chopped fine), one cup of
sugar, one cup milk, one cup chopped raisins, three cups flour, with two
teaspoonfuls baking powder, a little salt; spice to taste; mix, and steam
three hours. SAUCE.-- One cup of sugar, one-half cup of butter (beaten to
a cream), one tablespoonful of water, the yolk of one egg; heat to a
scald; add the white of egg, well beaten, with a pinch of salt. Flavor
with lemon. |
| SUET
PUDDING (1) |
| One cup of molasses, one cup of sweet milk,
one cup of suet (chopped fine), or a half cup of butter, one cup of
raisins, half cup of currants, two and a half cups of flour, and a
teaspoon of soda; mix well; add a pinch of salt, one teaspoonful allspice,
and one teaspoon of cinnamon. Steam two hours. |
| SUET
PUDDING (2) |
| One cup of suet (chopped fine), one cup
molasses, one cup raisins (seeded), one cup sweet milk, three cups flour,
one large teaspoon soda, a little salt; mix, and steam three and one-half
to four hours. Serve with drawn butter sauce. |
| SUET
PUDDING (3) |
| Two cups or suet (chopped fine), two cups of
stoned raisins, four cups flour, two eggs, a pinch of salt, milk enough to
make a stiff batter; put in a pudding bag, and boil three hours. SAUCE FOR
PUDDING.-- One cup of sugar, one half cup water, yolk of one egg, one
teaspoonful butter, one teaspoonful flour. Flavor with lemon. |
| SUET
PUDDING (4) |
| One and a half cups suet, chopped very fine
and mixed thoroughly with three cups of flour; one tablespoonful of
cinnamon, one cup molasses or sugar, and one cup sour milk. If sugar is
used, mix with the flour and suet; if molasses, mix with the sour milk, to
which add one rounded teaspoonful of soda. Add, at the last, one large
cupful of seeded raisins and one-half cup currants. Steam at least two
hours. |
| TAPIOCA
CREAM |
| Soak one teacup of tapioca in water over
night. In the morning, set one quart of milk in a kettle of boiling water,
and let it come to a boil. Stir the yolks of three eggs into the tapioca,
with one cup of sugar; let it boil a few minutes. Beat the whites of the
eggs stiff and put on the top of the cream. Serve cold. |
| TAPIOCA
PUDDING WITH APPLES |
| Soak one teacup of tapioca and one teaspoon
of salt in one and one-half pints of cold water for five hours; keep in a
warm place but do not cook. Two hours before dinner, pare and core six
large apples; place them in a pudding dish; fill the cavities made by
removing cores with sugar and a little grated nutmeg, or lemon peel; add a
cup of water, and bake one hour, turning the apples to prevent them
drying. When quite soft, turn over them the tapioca. Bake one hour longer.
Serve with hard sauce of butter and sugar. |
| TROY
PUDDING |
| One cup of raisins, one cup of New Orleans
molasses, one cup of beef suet; one cup of sweet milk, three cups of
flour, one teaspoonful of soda, one teaspoonful each of ground cloves,
ginger, and cinnamon, 1/2 teaspoon of salt; mix; pour in pudding pan, and
steam from four to six hours. Serve very hot, with sauce to suit taste.
When taken from steamer, set in oven a moment to dry the top. This rule
makes three small loaves. It will keep to warm over when needed. |
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