DELMONICO
PUDDING
Three tablespoons of cornstarch,
the yolks of five eggs, six tablespoons of sugar; beat the eggs light,
then add the sugar and beat again till very light; mix the cornstarch with
a little cold milk; mix all together and stir into one quart of milk just
as it is about to boil, having added a little salt; stir it until it has
thickened well; pour it into a dish for the table and place it in the oven
until it will bear icing; place over the top a layer of canned peaches
or other fruit (and it improves it to mix the syrup of the fruit with the
custard part); beat the whites to a stiff froth with two tablespoons of
white sugar to an egg; then put it into the oven until it is a light brown.
This is a very delicate
and delicious pudding.
SAUCER
PUDDINGS
Two tablespoons of flour, two
tablespoons of powdered sugar, three eggs, a teacup of milk, butter, preserve
of any kind. Mix the flour and sugar, beat the eggs, add them to the milk,
and beat up with the flour and sugar. Butter well three saucers, half fill
them, and bake in a quick oven about twenty minutes. Remove them from the
saucers when cool enough, cut in half, and spread a thin layer of preserves
between each half; close them again, and serve with cream.
SPONGE
CAKE PUDDING
Bake a common sponge cake in
a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces,
split and spread with butter and return them to the dish. Make a custard
with four eggs to a quart of milk; flavor and sweeten to taste; pour over
the cake and bake one-half hour. The cake will swell and fill the custard.
Serve with or without sauce.
STALE
SPONGE CAKE PUDDING
Butter pudding-mold; fill the
mold with small sponge cakes or slices of stale plain cake that have been
soaked in a liquid made by dissolving one-half pint of jelly in a pint
of hot water. This will be of as fine a flavor and much better for all
than if the cake had been soaked in wine. Make a sufficient quantity of
custard to fill the mold and leave as much more to be boiled in a dish
by itself. Set the mold, after being tightly covered, into a kettle and
boil one hour. Turn out of the mold and serve with some of the other custard
poured over it.
GRAHAM
PUDDING
Mix well together one-half cup
of molasses, one-quarter of a cup of butter, one egg, one-half a cup of
milk, one-half teaspoon of pure soda, one and one-half cups of good Graham
flour, one small teacup of raisins, spices to taste. Steam four hours and
serve with brandy or wine sauce, or any sauce that may be preferred. This
makes a showy as well as a light and wholesome dessert.
PLAIN
SUET PUDDING
One cup of chopped suet, one
cup of milk, two eggs beaten, half a teaspoon of salt and enough flour
to make a stiff batter, but thin enough to pour from a spoon. Put into
a bowl, cover with a cloth and boil three hours. The same, made a little
thinner, with a few raisins added and baked in a well-greased dish is excellent.
Two teaspoons of baking powder in the flour improves this pudding. Or if
made with sour milk and soda it is equally as good.
BAKED
BATTER PUDDING
Four eggs, the yolks and whites
beaten separately, one pint of milk, half teaspoon of salt, one teaspoon
of baking powder, two cups of sifted flour. Put the whites of the eggs
in last. Bake in an earthen dish that can be set on the table. Bake forty-five
minutes; serve with rich sauce.
BOILED
BATTER PUDDING
Sift together a pint of flour
and a teaspoon of baking powder into a deep dish, sprinkle in a little
salt, adding also a tablespoon of melted butter. Stir into this gradually
a pint of milk; when quite smooth, add four eggs, yolks and whites beaten
separately. Now add enough more flour to make a very stiff batter. If liked,
any kind of fruit may be stirred into this; a pint of berries or sliced
fruit. Boil two hours. Serve with cream and sugar, wine sauce, or any sweet
sauce.
COTTAGE
PUDDING
One heaping pint of flour, half
a cup of sugar, one cup of milk, one teaspoon of soda dissolved in the
milk, one tablespoon of butter, two teaspoons of cream of tartar rubbed
dry in the flour; flavor with nutmeg; bake in a moderate oven; cut in slices
and serve warm with wine or brandy sauce, or sweet sugar sauce. |
