Puddings
The proof of the pudding is in eating it.Eat to live, but do not live merely to eat.Health is the greatest of all possessions, and ’tis a maxim with me, that a hale cobbler is better than a sick king.—Bicherstaff.In order to preserve health, temperance in all things is necessary—temperance in labor, temperance in eating and drinking.—“Christian Temperance.”
The proof of the pudding is in eating it.
Eat to live, but do not live merely to eat.
Health is the greatest of all possessions, and ’tis a maxim with me, that a hale cobbler is better than a sick king.—Bicherstaff.
In order to preserve health, temperance in all things is necessary—temperance in labor, temperance in eating and drinking.—“Christian Temperance.”
Leaf separator
SAGO PUDDINGTo five cups of boiling water add a cup of sago, previously soaked in a cup of cold water for twenty minutes, two thirds of a cup of sugar, and a half cup of well-washed raisins. Cook all together till transparent, flavor with lemon or vanilla, and serve with cream or boiled custard sauce.TAPIOCA PUDDINGSoak one cupful of tapioca overnight in a pint of water. In the morning add one quart of milk, stirring gently, and boil about twenty minutes; then add the yolks of four eggs well beaten, and one cup of sugar, and boil a few minutes longer; pour into an earthen dish, and flavor with a teaspoonful of vanilla; cover with a meringue made of the whites of the four eggs beaten stiff, and four tablespoonfuls of powdered sugar, and place in a slow oven to brown slightly. Serve cold.RICE PUDDINGTake a cupful of boiled rice, and a half cup of washed raisins, and mix together in a pudding dish. Beat well together two eggs, two tablespoonfuls of sugar, and two cupfuls of milk, and pour over the raisins and rice. Bake in a moderate oven untilthe custard is just set. If left in too long, the milk becomes watery. This is a good way to use up left-over rice.CORNSTARCH PUDDINGTake three tablespoonfuls of cornstarch and stir smooth in a little cold water; over this pour one pint of boiling water; then stir in the whites of three eggs beaten stiff, one tablespoonful of sugar, and a pinch of salt. Steam fifteen minutes, or cook slowly until thickened. Serve cold with a sauce prepared as follows: Heat one cup of milk to boiling; beat together the yolks of the three eggs and one-half cup of sugar until creamy, and stir into the milk; boil until smooth, and remove from the fire at once. Flavor with lemon or vanilla, and allow to cool.BREAD PUDDING, NO. 1Take one pint of bread crumbs, and pour over them one quart of milk; then add the yolks of four eggs well beaten, four tablespoonfuls of sugar, and bake in the oven. When done, spread the top with jelly or marmalade, and cover with a meringue made of the four whites of the eggs beaten stiff, and two tablespoonfuls of powdered sugar. Brown slightly, and serve warm or cold, with or without sauce or cream, as preferred.BREAD PUDDING, NO. 2Cut stale bread into cubes, and moisten with milk or water; then pour over a mixture of eggs, sugar, and milk, allowing one egg and one tablespoonful of sugar to each cup of milk. Steam or bake. Currants or raisins may be added.COLD PEACH PUDDINGCut slices of stale bread into strips, and line a pudding basin or round mold as neatly as possible. Then fill the center of the mold with stewed fresh or canned peaches, slightly warmed, add sugar to sweeten, and place a slice of bread over the fruit. Pour over enough of the sirup or fruit juice to soak all the bread. Take a saucer or plate about the size of the mold, and place it upside down on top, over the pudding, and put a heavy weight on the plate. Let stand overnight, and in the morning turn into a glass dish for the table. Cut into slices, and serve with milk or cream. Raspberries or blackberries may be used instead of peaches.PRUNE WHIPWash thoroughly one-half pound of prunes and soak for an hour in cold water enough to cover; cook gently in the same water until the prunes are tender, and the juice is nearly absorbed. Then rub through a colander. When cold, add twotablespoonfuls of sugar, a little lemon-juice, and the stiffly beaten whites of three eggs. Stir all well together, pile lightly in a buttered pudding dish, and bake about ten minutes, or until a delicate brown. Serve with whipped cream or boiled custard sauce. See pages79and78.FIG PUDDINGTake half a pound of finely chopped figs, one cupful of bread crumbs, three tablespoonfuls of sugar, two tablespoonfuls of melted butter, one cupful of milk, two eggs well beaten, and a pinch of salt. Stir all well together, turn into a double boiler, slightly buttered, or into a saucepan placed in boiling water, and boil about an hour. Serve with lemon sauce.RICE LEMON PUDDINGTo three-fourths cupful of well-washed rice, add three cupfuls of boiling water and a half teaspoonful of salt, and cook in a double boiler until tender. When done, allow to cool, then add the yolks of three eggs well beaten, a teaspoonful of butter, three tablespoonfuls of sugar, the grated rind of a lemon, and one cup of milk; stir together, and bake in the oven until set. When done, cover the top with a meringue made with the whites of the eggs beaten stiff, two-thirds cup of sugar, and the juice of one lemon; place in the oven to brown slightly. Serve either warm or cold.RICE APPLE PUDDINGBoil two tablespoonfuls of well-washed rice in half a pint of milk until soft; then stir in the beaten yolks of two eggs and sugar to sweeten. Make a wall with the rice around a dish; fill the center of the dish with stewed apples, and cover the whole with the whites of the eggs beaten to a stiff froth; sprinkle with powdered sugar, and brown lightly in the oven; serve with plain or whipped cream.CRACKER PUDDINGPut three cupfuls of rich milk into a pudding dish; sprinkle in two cupfuls of crackers, first heated in the oven till crisp, but not browned, and afterward crushed fine with a rolling-pin. Beat the yolks of three eggs till light; then mix with one-half cup of sugar, and stir in the crackers and milk; add one cup of well-washed currants or seedless raisins, and flavor with grated lemon peel if desired. Bake in the oven until set; beat the whites of the eggs till stiff, add one tablespoonful of white sugar, and spread this over the top of the pudding; return to the oven till a delicate brown.ALMOND RICE PUDDINGPut one cupful each of well-washed rice and raisins into a pudding dish with six cupfuls of almond milk, one-third cup ofsugar, and a pinch of salt. Bake in a moderate oven till tender, stirring up several times during the first ten minutes. Serve cold.CORNSTARCH BLANC-MANGETo one quart of milk add two tablespoonfuls of sugar, and heat just to boiling; then stir in five tablespoonfuls of cornstarch mixed thoroughly with two well-beaten eggs; flavor with lemon or vanilla, and pour into cups, previously wet in cold water, to mold. Place a mold of jelly in the center of a platter, and arrange the molds of blanc-mange around it. A portion of the blanc-mange may be colored and flavored with chocolate, so that each alternate mold on the platter will be brown. Serve with cream.APPLE BATTER PUDDINGPare and slice six medium-sized cooking apples into a buttered pudding dish, adding sugar to sweeten. Make a batter as follows: Beat three eggs to a foam; then add five tablespoonfuls of sifted flour, sprinkling it in while beating vigorously, and half a teaspoonful of salt. Stir in gradually enough milk to make of the consistency of thick cream, beat well, and pour over the apples, and bake until done. Serve with cream or rich milk.APPLE TRIFLEPare, quarter, core, and stew six or eight apples to a pulp, adding the juice and grated rind of a lemon. When done, add sugar to sweeten, and turn into a deep glass dish. Heat a pint of milk to boiling, stir in three well-beaten eggs, saving out the white of one, and two tablespoonfuls of sugar, and cook until thickened. When cold pour over the apples in the dish. Beat the white of the egg to a stiff froth and drop by spoonfuls into a pan of boiling water for a moment, turn, then remove, and use to ornament the pudding.APPLES WITH TAPIOCASoak a cupful of tapioca in two cupfuls of cold water for an hour; then spread on a clean white cloth, and place some pared and sliced apples, sugar, and grated lemon peel in the center; tie up the cloth loosely so that the tapioca will surround the apples, and put into boiling water; boil half an hour, or until done; then turn out the whole into a dish. Serve with boiled custard, whipped cream, or fruit jelly.FRUIT TAPIOCACook three-fourths cup of tapioca in four cups of water until smooth and transparent. Stir into it lightly a pint of fresh or canned strawberries, raspberries, or blackberries, adding sugar as required. Serve cold with cream, or a pint of fruit sauce.PEACHES AND RICESoak a cup of rice in one and one-fourth cups of water for an hour; then add a cup of milk and a little salt, turn into a double boiler, cover, and steam for an hour, stirring occasionally for the first ten or fifteen minutes. When done, pour into a mold to cool, then turn out into a glass dish. Stew fresh or dried peaches in halves, and arrange them around the rice; pour the sirup or juice over the whole.RICE WITH RAISINSWash and put to cook rice as directed above; after the rice has begun to swell, add a cupful of well-washed raisins. When done, serve with fruit juice, milk, or cream.RICE WITH FIGSSoak and cook the rice as directed for peaches and rice. Wash a small quantity of figs, and stew with a little sugar until thoroughly done; serve a spoonful of the figs with each dish of rice. The fig sauce should be so thick that it will not run over the rice.APPLE RICEFill a pudding dish half full with tart apples, pared, quartered, cored, and sprinkled with sugar. Wash thoroughly half a cupful of rice and sprinkle over apples in pudding dish. Cover, steam until the rice is tender, and serve with cream and sugar.APPLES WITH RAISINSPare, quarter, and core half a dozen good cooking apples. Wash a small cup of raisins, and put to cook in a quart of boiling water. When they have begun to swell, add the apples, a little sugar to sweeten, and cook until tender.COCOANUT PUDDINGTo one pint of milk, add two tablespoonfuls of desiccated cocoanut, and heat to boiling; remove the cocoanut by turning through a strainer; then add to the milk one-half cup of sugar and one-half cup of fine cracker or bread crumbs, cool a few minutes, then add the beaten yolks of two eggs. Turn into a pudding dish, set it inside a pan of hot water, and bake in the oven until set, but not watery. Beat the whites of the eggs to a stiff froth, add two teaspoonfuls of sugar, and spread on the top of the pudding; return to the oven to brown slightly.CHERRY PUDDINGSoak a half cup of tapioca, and cook in a pint of water until transparent. Have ready in a pudding dish a pint of fresh, pitted cherries; sprinkle them with sugar, then pour over themthe cooked tapioca, and bake for half an hour in a moderate oven. Serve with or without cream.MINUTE PUDDINGPut one quart of milk into the inner vessel of a double boiler, or into an ordinary saucepan greased with a little butter, and heat to boiling; then stir in two small cups of flour, sifting it in a little at a time, and stirring briskly, that no lumps may be formed. Just before removing from the fire, add two well-beaten eggs, stir a moment, and serve at once with cream, and a little sugar if desired. If preferred, the eggs may be omitted.ARROWROOT BLANC-MANGEHeat a pint of milk to boiling; then stir in two heaping tablespoonfuls of arrowroot rubbed smooth in a half cup of cold milk, and a half cup of sugar; cook for a few minutes until thickened, stirring well, and pour into cups or molds previously wet in cold water, to cool. Serve with stewed fruit or fruit juice.RICE SNOW WITH JELLYCook one cupful of rice in milk until tender, adding a little salt. When done, pile loosely in a dish; beat the whites of two or three eggs till stiff, mix with a half cupful of sugar, and pile in heaps like snow over the rice; ornament with bits of jelly, and, if in season, put a circle of fresh berries around the edge when ready to serve.
To five cups of boiling water add a cup of sago, previously soaked in a cup of cold water for twenty minutes, two thirds of a cup of sugar, and a half cup of well-washed raisins. Cook all together till transparent, flavor with lemon or vanilla, and serve with cream or boiled custard sauce.
Soak one cupful of tapioca overnight in a pint of water. In the morning add one quart of milk, stirring gently, and boil about twenty minutes; then add the yolks of four eggs well beaten, and one cup of sugar, and boil a few minutes longer; pour into an earthen dish, and flavor with a teaspoonful of vanilla; cover with a meringue made of the whites of the four eggs beaten stiff, and four tablespoonfuls of powdered sugar, and place in a slow oven to brown slightly. Serve cold.
Take a cupful of boiled rice, and a half cup of washed raisins, and mix together in a pudding dish. Beat well together two eggs, two tablespoonfuls of sugar, and two cupfuls of milk, and pour over the raisins and rice. Bake in a moderate oven untilthe custard is just set. If left in too long, the milk becomes watery. This is a good way to use up left-over rice.
Take three tablespoonfuls of cornstarch and stir smooth in a little cold water; over this pour one pint of boiling water; then stir in the whites of three eggs beaten stiff, one tablespoonful of sugar, and a pinch of salt. Steam fifteen minutes, or cook slowly until thickened. Serve cold with a sauce prepared as follows: Heat one cup of milk to boiling; beat together the yolks of the three eggs and one-half cup of sugar until creamy, and stir into the milk; boil until smooth, and remove from the fire at once. Flavor with lemon or vanilla, and allow to cool.
Take one pint of bread crumbs, and pour over them one quart of milk; then add the yolks of four eggs well beaten, four tablespoonfuls of sugar, and bake in the oven. When done, spread the top with jelly or marmalade, and cover with a meringue made of the four whites of the eggs beaten stiff, and two tablespoonfuls of powdered sugar. Brown slightly, and serve warm or cold, with or without sauce or cream, as preferred.
Cut stale bread into cubes, and moisten with milk or water; then pour over a mixture of eggs, sugar, and milk, allowing one egg and one tablespoonful of sugar to each cup of milk. Steam or bake. Currants or raisins may be added.
Cut slices of stale bread into strips, and line a pudding basin or round mold as neatly as possible. Then fill the center of the mold with stewed fresh or canned peaches, slightly warmed, add sugar to sweeten, and place a slice of bread over the fruit. Pour over enough of the sirup or fruit juice to soak all the bread. Take a saucer or plate about the size of the mold, and place it upside down on top, over the pudding, and put a heavy weight on the plate. Let stand overnight, and in the morning turn into a glass dish for the table. Cut into slices, and serve with milk or cream. Raspberries or blackberries may be used instead of peaches.
Wash thoroughly one-half pound of prunes and soak for an hour in cold water enough to cover; cook gently in the same water until the prunes are tender, and the juice is nearly absorbed. Then rub through a colander. When cold, add twotablespoonfuls of sugar, a little lemon-juice, and the stiffly beaten whites of three eggs. Stir all well together, pile lightly in a buttered pudding dish, and bake about ten minutes, or until a delicate brown. Serve with whipped cream or boiled custard sauce. See pages79and78.
Take half a pound of finely chopped figs, one cupful of bread crumbs, three tablespoonfuls of sugar, two tablespoonfuls of melted butter, one cupful of milk, two eggs well beaten, and a pinch of salt. Stir all well together, turn into a double boiler, slightly buttered, or into a saucepan placed in boiling water, and boil about an hour. Serve with lemon sauce.
To three-fourths cupful of well-washed rice, add three cupfuls of boiling water and a half teaspoonful of salt, and cook in a double boiler until tender. When done, allow to cool, then add the yolks of three eggs well beaten, a teaspoonful of butter, three tablespoonfuls of sugar, the grated rind of a lemon, and one cup of milk; stir together, and bake in the oven until set. When done, cover the top with a meringue made with the whites of the eggs beaten stiff, two-thirds cup of sugar, and the juice of one lemon; place in the oven to brown slightly. Serve either warm or cold.
Boil two tablespoonfuls of well-washed rice in half a pint of milk until soft; then stir in the beaten yolks of two eggs and sugar to sweeten. Make a wall with the rice around a dish; fill the center of the dish with stewed apples, and cover the whole with the whites of the eggs beaten to a stiff froth; sprinkle with powdered sugar, and brown lightly in the oven; serve with plain or whipped cream.
Put three cupfuls of rich milk into a pudding dish; sprinkle in two cupfuls of crackers, first heated in the oven till crisp, but not browned, and afterward crushed fine with a rolling-pin. Beat the yolks of three eggs till light; then mix with one-half cup of sugar, and stir in the crackers and milk; add one cup of well-washed currants or seedless raisins, and flavor with grated lemon peel if desired. Bake in the oven until set; beat the whites of the eggs till stiff, add one tablespoonful of white sugar, and spread this over the top of the pudding; return to the oven till a delicate brown.
Put one cupful each of well-washed rice and raisins into a pudding dish with six cupfuls of almond milk, one-third cup ofsugar, and a pinch of salt. Bake in a moderate oven till tender, stirring up several times during the first ten minutes. Serve cold.
To one quart of milk add two tablespoonfuls of sugar, and heat just to boiling; then stir in five tablespoonfuls of cornstarch mixed thoroughly with two well-beaten eggs; flavor with lemon or vanilla, and pour into cups, previously wet in cold water, to mold. Place a mold of jelly in the center of a platter, and arrange the molds of blanc-mange around it. A portion of the blanc-mange may be colored and flavored with chocolate, so that each alternate mold on the platter will be brown. Serve with cream.
Pare and slice six medium-sized cooking apples into a buttered pudding dish, adding sugar to sweeten. Make a batter as follows: Beat three eggs to a foam; then add five tablespoonfuls of sifted flour, sprinkling it in while beating vigorously, and half a teaspoonful of salt. Stir in gradually enough milk to make of the consistency of thick cream, beat well, and pour over the apples, and bake until done. Serve with cream or rich milk.
Pare, quarter, core, and stew six or eight apples to a pulp, adding the juice and grated rind of a lemon. When done, add sugar to sweeten, and turn into a deep glass dish. Heat a pint of milk to boiling, stir in three well-beaten eggs, saving out the white of one, and two tablespoonfuls of sugar, and cook until thickened. When cold pour over the apples in the dish. Beat the white of the egg to a stiff froth and drop by spoonfuls into a pan of boiling water for a moment, turn, then remove, and use to ornament the pudding.
Soak a cupful of tapioca in two cupfuls of cold water for an hour; then spread on a clean white cloth, and place some pared and sliced apples, sugar, and grated lemon peel in the center; tie up the cloth loosely so that the tapioca will surround the apples, and put into boiling water; boil half an hour, or until done; then turn out the whole into a dish. Serve with boiled custard, whipped cream, or fruit jelly.
Cook three-fourths cup of tapioca in four cups of water until smooth and transparent. Stir into it lightly a pint of fresh or canned strawberries, raspberries, or blackberries, adding sugar as required. Serve cold with cream, or a pint of fruit sauce.
Soak a cup of rice in one and one-fourth cups of water for an hour; then add a cup of milk and a little salt, turn into a double boiler, cover, and steam for an hour, stirring occasionally for the first ten or fifteen minutes. When done, pour into a mold to cool, then turn out into a glass dish. Stew fresh or dried peaches in halves, and arrange them around the rice; pour the sirup or juice over the whole.
Wash and put to cook rice as directed above; after the rice has begun to swell, add a cupful of well-washed raisins. When done, serve with fruit juice, milk, or cream.
Soak and cook the rice as directed for peaches and rice. Wash a small quantity of figs, and stew with a little sugar until thoroughly done; serve a spoonful of the figs with each dish of rice. The fig sauce should be so thick that it will not run over the rice.
Fill a pudding dish half full with tart apples, pared, quartered, cored, and sprinkled with sugar. Wash thoroughly half a cupful of rice and sprinkle over apples in pudding dish. Cover, steam until the rice is tender, and serve with cream and sugar.
Pare, quarter, and core half a dozen good cooking apples. Wash a small cup of raisins, and put to cook in a quart of boiling water. When they have begun to swell, add the apples, a little sugar to sweeten, and cook until tender.
To one pint of milk, add two tablespoonfuls of desiccated cocoanut, and heat to boiling; remove the cocoanut by turning through a strainer; then add to the milk one-half cup of sugar and one-half cup of fine cracker or bread crumbs, cool a few minutes, then add the beaten yolks of two eggs. Turn into a pudding dish, set it inside a pan of hot water, and bake in the oven until set, but not watery. Beat the whites of the eggs to a stiff froth, add two teaspoonfuls of sugar, and spread on the top of the pudding; return to the oven to brown slightly.
Soak a half cup of tapioca, and cook in a pint of water until transparent. Have ready in a pudding dish a pint of fresh, pitted cherries; sprinkle them with sugar, then pour over themthe cooked tapioca, and bake for half an hour in a moderate oven. Serve with or without cream.
Put one quart of milk into the inner vessel of a double boiler, or into an ordinary saucepan greased with a little butter, and heat to boiling; then stir in two small cups of flour, sifting it in a little at a time, and stirring briskly, that no lumps may be formed. Just before removing from the fire, add two well-beaten eggs, stir a moment, and serve at once with cream, and a little sugar if desired. If preferred, the eggs may be omitted.
Heat a pint of milk to boiling; then stir in two heaping tablespoonfuls of arrowroot rubbed smooth in a half cup of cold milk, and a half cup of sugar; cook for a few minutes until thickened, stirring well, and pour into cups or molds previously wet in cold water, to cool. Serve with stewed fruit or fruit juice.
Cook one cupful of rice in milk until tender, adding a little salt. When done, pile loosely in a dish; beat the whites of two or three eggs till stiff, mix with a half cupful of sugar, and pile in heaps like snow over the rice; ornament with bits of jelly, and, if in season, put a circle of fresh berries around the edge when ready to serve.
A set table