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ORANGE
PUDDINGS
 ORANGE
PUDDINGS |
| MARIA
PARLOA ORANGE PUDDING |
| ORANGE
ROLEY POLEY |
| SAUCES
FOR PUDDINGS |
| OTHER
FRUIT PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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ORANGE
PUDDING
Five sweet oranges, one coffeecup
of white sugar, one pint of milk, the yolks of three eggs, one tablespoon
of cornstarch. Peel and cut the oranges into thin slices, taking out the
seeds; pour over them the sugar and let them stand while you make the rest.
Now set the milk in a suitable dish into another of boiling water, let
the milk get boiling hot, add a piece of butter as large as a nutmeg, the
cornstarch made smooth with a little cold milk, and the well-beaten yolks
of the eggs and a little flavoring. Stir it all well together until it
is smooth and cooked. Set it off and pour it over the oranges. Beat the
whites to a stiff froth, adding two tablespoons of sugar, spread over the
top for frosting. Set into the oven a few minutes to brown. Eat cold. Berries,
peaches and other fruits may be substituted.
MARIA
PARLOA ORANGE PUDDING
One pint of milk, the juice
of six oranges and the rind of three, eight eggs, half a cup of butter,
half a cup of granulated sugar, one tablespoon of ground rice, paste to
line the pudding-dish. Mix the ground rice with a little of the cold milk.
Put the remainder of the milk in the double boiler, and when it boils stir
in the mixed rice. Stir for five minutes; then add the butter and set away
to cool. Beat together the sugar, the yolks of eight eggs and whites of
four. Grate the rinds and squeeze the juice of the oranges into this. Stir
all into the cooked mixture. Have a pudding-dish holding about three quarts
lined with paste. Pour the preparation into this and bake in a moderate
oven for forty minutes. Beat the remaining four whites of the eggs to a
stiff froth and gradually beat in the powdered sugar. Cover the pudding
with this. Return to the oven and cook ten minutes, leaving the door open.
Set away to cool. It must be ice cold when served.
ORANGE
ROLEY POLEY
Make a light dough the same
as for apple
dumplings, roll it out into a long narrow sheet, about quarter of an
inch thick. Spread thickly over it peeled and sliced oranges, sprinkle
it plentifully with white sugar, scatter over all a teaspoon or two of
grated orange peel, then roll it up. Fold the edges well together to keep
the juices from running out. Boil it in a floured cloth one hour and a
half. Serve it with lemon sauce. |
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