263.Pain de Pommes à la Condé.— Choose 15 large pippin or greening apples and pare, quarter and stew them with a little water; press them through a sieve, add 1 cup sugar and when cold mix it with 2 ounces gelatine dissolved in 1 pint water and 1 pint almond milk (prepared the same as for Blanc-Mange); place this on ice and stir till it begins to thicken; fill it into a form which has already been set into cracked ice and let it remain for 2 or 3 hours; boil the cores and peels of apples till soft; strain through a bag, return the liquor to saucepan and boil 10 minutes; then add to ½ pint of juice 1 cup sugar and boil for a few minutes; pour the syrup into a dish and set aside to cool; in serving dip the form into hotwater, wipe it dry and turn the pain onto a round dish, or into a large glass dish, and pour the apple syrup over it. This pain may be made of Bartlet pears in the same manner.ICE CREAMS.264.Directions for Making Ice Cream.— The implements needed are a freezer, rock salt and finely cracked ice. Ice cream freezers can be bought at any hardware store. They consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside. The cracking of the ice is best accomplished by putting it into a coarse sack and pounding it fine with a hammer or mallet. Place the freezer into the pail, put in the paddle and cover the freezer tightly. Fill the space between the pail and freezer with fine cracked ice to ⅓ its height, sprinkle over 2 handfuls salt and pack down the ice with a piece of wood, so that it may be firm all around the freezer; continue with layers of ice, salt and the packing down till the ice reaches to the edge of cover; next pour into the freezer the mixture that is to be frozen; but care should be taken not to put in too much, for the cream needs plenty of room in order to become light and smooth; cover the freezer and let it stand for 5 minutes; then commence to turn; after 10 minutes’ turning remove the cover from freezer and cut the frozen cream with a long bladed knife from the sides of can; repeat this every 10 minutes until the cream is frozen hard; then remove the paddle, even off the cream in the freezer, cover and let it stand for 10 minutes; do not draw off the water from pail until it stands above the ice and the freezer has lost its firm hold; after drawing off the water fill the space up again with cracked ice and salt; when the 10 minutes have elapsed fill the frozen cream into an ice form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt for 1 or 2 hours; when ready to serve take the form from the ice, rinse it off with cold water, remove thepaper and wipe the form dry; then dip it quickly into hot water, take off the cover, turn the cream onto a dish and serve at once.265.Ice Cream (large quantity).— 14 quarts sweet cream, 6 quarts milk, 7 pounds sugar, 30 eggs and ¼ pound gelatine; soak gelatine for 10 minutes in a little of the milk; put the remaining milk over the fire and boil; then add the soaked gelatine and stir and boil till it is dissolved; set aside to cool a little; beat eggs and sugar to a cream and add by degrees the milk, stirring constantly; return to fire and let it get boiling hot; but do not allow it to boil, otherwise it will curdle; remove from fire, pass it through a sieve and set aside to cool, stirring it occasionally; beat the cream until quite thick, gradually add the cold custard and continue beating for a little while longer; then put it in a freezer and freeze as directed.266.Fine Vanilla Ice Cream.— Beat the yolks of 8 eggs to a cream and add gradually 1 quart sweet cream which has previously been boiled and cooled; add ¾ pound sugar, 2 teaspoonfuls vanilla extract and stir the whole over the fire until nearly boiling; then remove from fire and when cold strain it through a sieve and freeze as directed.267.Custard Ice Cream.— Put 5 eggs in a saucepan and beat them to a froth; add 1 cup sugar, 1 quart milk and set the saucepan in a vessel of boiling water over the fire; stir constantly until the custard nearly boils; then remove it from the fire and set the saucepan in cold water; when cold strain it through a sieve, add 2 teaspoonfuls vanilla or lemon extract, put the custard in the freezer and freeze as directed.268.Plain Ice Cream.— Put 2 teaspoonfuls cornstarch, 6 eggs, 2 cups sugar and 2 quarts milk in a saucepan over the fire and stir till just about to boil; remove from the fire, flavor with lemon or vanilla and finish as directed.269.Plain Ice Cream (another way).— Put 1 quart milk and 1 quart rich, sweet cream with the yolks of 8 eggs and 2 cups sugar over the fire and stir till just about to boil; remove from fire, beatthe whites of the 8 eggs to a stiff froth and add them to the custard; add 3 teaspoonfuls vanilla and finish as directed.270.Pistachio Ice Cream.— ¼ pound blanched pistachio nuts, ¼ pound blanched almonds, 1 quart rich, sweet cream, 1½ cups sugar, the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the nuts with a little water very fine; place a saucepan over the fire with the cream, the yolks of the 8 eggs, sugar and vanilla and stir until nearly boiling; remove from the fire, stir in the nuts and when cold press the whole through a sieve; finish as directed. Almond ice cream is made the same way.271.Maraschino Ice Cream.— Place a saucepan with 1 quart cream, ¾ pound sugar and the yolks of 6 eggs over the fire and stir till it nearly boils; remove from fire, strain through a sieve and when cold add 1½ gills maraschino; finish as directed. Rum ice cream is made in the same manner.272.Caramel Ice Cream.— 1½ cups sugar, the yolks of 7 eggs, 1 quart sweet cream and 1 tablespoonful orange blossom water; boil ½ cup sugar with ¼ cup water until it turns to a light brown color, add ¼ cup boiling water and stir till the sugar is dissolved; put it in a saucepan with the cream, 1 cup sugar, yolks and orange water and stir the whole over the fire until nearly boiling; when cold strain it through a sieve and finish as directed.273.Tea Ice Cream.— 1 ounce of the very best tea, 1 quart cream, the yolks of 6 eggs and ¾ pound sugar; boil the cream, put in the tea, cover and let it stand 5 minutes; strain through a sieve and when nearly cold mix the cream, yolks and sugar together and stir over the fire until nearly boiling; remove from fire and when cold finish as directed.274.Coffee Ice Cream, No. 1.— 1 quart cream, 1 pint milk, 2 cups sugar, the yolks of 6 eggs and 2 ounces freshly ground coffee; boil the milk, put in the coffee, cover and set it aside to cool; next put the cream, yolks and sugar in a saucepan and stir over the fire till it nearly boils; remove from fire, add the coffee and when cold strain through a fine sieve, finishing as directed.275.Coffee Ice Cream, No. 2.— ¾ pound sugar, 1 quart sweet cream, the yolks of 6-8 eggs and 5 ounces unroasted Mocha coffee; roast the coffee in a pan over the fire and put it into half of the boiling cream; cover and let it stand till cold; put the remaining cream, yolks and sugar in a saucepan over the fire and stir till nearly boiling; remove from the fire, add the coffee cream with the beans and let it stand till cold; then strain through a sieve and freeze as directed. 2 ounces freshly ground coffee may be used instead of the beans.276.Ice Cream (Simple).— 1 quart sweet cream, 1 cup sugar and 2 teaspoonfuls vanilla or lemon extract; mix this well together, pour into a freezer and finish as directed. Or take equal parts of cream and milk; to 1 quart of this add 1½ cups sugar and any flavoring that may be desired; pour into the freezer and finish as directed.277.Plain Chocolate Ice Cream.— 2 pints cream, 1 pint milk, 2 cups sugar, ¼ pound Baker’s grated chocolate and 2 teaspoonfuls vanilla extract; place a saucepan with the milk, chocolate and cream over the fire, add the sugar, stir and boil for a few minutes; remove from fire and when cold freeze as directed.278.Nut Ice Cream.— ½ pound blanched walnuts, the yolks of 6 eggs, 1½ cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound the walnuts fine; put the cream, yolks, sugar and vanilla in a saucepan and stir over the fire till nearly boiling; remove from the fire, add the nuts and when cold strain it through a sieve; freeze as directed.279.Fine Chocolate Ice Cream.— ½ pound grated chocolate, ½ pound sugar, 1 quart sweet cream, the yolks of 8 eggs and 1 teaspoonful vanilla extract; place a saucepan with ½ pint cream and the chocolate over the fire and stir and boil till chocolate is dissolved; stir the yolks, sugar, the remaining cream and vanilla together, add it slowly to the chocolate and continue stirring until nearly boiling; remove from fire and finish as directed.280.Strawberry Ice Cream.— 1 pint ripe strawberries, 1 pint rich, sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash and drain the berries, mash them fine and mix with the sugar; cover and let stand till sugar is melted; press them through a sieve, mix the strawberry pulp with the cream and vanilla and put the whole into a freezer and freeze as directed. Raspberry, peach and apricot ice creams are made the same way.281.How to Make Ice Cream Without a Freezer.— The process is so easy of manipulation and the expense incident thereto so small that most anybody can prepare it without any great trouble. All that is necessary for its preparation is a butter tub or a large pail, some ice, rock salt, a tin form with tube in the center and a cover that fits it closely. The ice is best broken to pieces by putting it into a coarse bag and pounding with a hatchet. By this process no ice is wasted and there is no muss.282.Vanilla Ice Cream, No. 1.— Set a plain tin form with tube in the center into cracked ice and salt; place a saucepan with 1 quart milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful cornstarch over the fire and stir with an egg beater till nearly boiling; remove from the fire, set saucepan in cold water and continue stirring till cold; then add the whites of the 6 eggs, beaten to a stiff froth, and 2 teaspoonfuls vanilla extract; pour this into the form, put on the cover and paste a strip of buttered paper around its edge, to prevent the salt water from entering; put a thick layer of cracked ice in the bottom of a butter tub and sprinkle over it a handful of rock salt; set the form onto the ice and fill the space between it and tub with cracked ice and salt; lay a thick layer of ice on top of form and sprinkle with salt; cover the tub with a carpet or bag and let it stand in a cool place for 4 hours; when ready to serve take the form out of the ice, remove the paper, dip the form into hot water, quickly wipe dry, turn the cream onto a dish and serve.283.Vanilla Ice Cream. No. 2.— Place a deep kettle into cracked ice and put into it 1 quart rich, sweet cream; beat this with an egg beater until thick and add 1 cup powdered sugar and 2 teaspoonfulsvanilla extract; put the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and finish the same as in foregoing recipe.Note.—For chocolate cream dissolve ¼ pound grated chocolate in ½ cup water, let it boil for a few minutes and when cold stir into the whipped cream prepared as above. Preserved peaches cut into small pieces or preserved pineapples cut into dice and mixed with the whipped cream is very nice. 1 dozen macaroons pounded fine and mixed with the whipped cream is also excellent. Pumpernickel cut in slices, dried in an oven and rolled fine may also be used. Candied fruit cut into pieces and fresh or preserved strawberries, as also cherries, apricots and oranges, can be used in the same way. For a small family 1 pint of cream will be sufficient.284.Fruit Ice Cream.— Stir 1 quart cream with the yolks of 6 eggs and 1½ cups sugar over the fire till it nearly boils; remove from fire and when cold put the cream into the freezer and work till half frozen; then add any kind of fruit—either fresh strawberries or preserved pineapple cut into dice, ripe peaches cut into quarters, preserved pitted cherries or apricots; then finish as directed. The fruit may also be stirred into Custard Ice Cream in the same manner.285.Fruit Ice.— The principal point in making fruit ice is to use the exact quantity of sugar. If the mixture contains too much sugar it will not freeze; if too little sugar the ice will be hard and dry. The better way is to try a little of it before putting the whole mixture into a freezer. If hard and dry add some thick sugar syrup; if it does not freeze at all add some cold water or a very thin syrup of sugar.286.Cold Sugar Syrup for Fruit Ice.— Dissolve 1 pound sugar in 1 pint cold water and use as directed in following recipe. This is the ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup is wanted dissolve 1 pound sugar in ½ pint water.287.Strawberry Ice.— Wash and drain 1 quart ripe strawberries and press them through a sieve; mix the pulp with 1 pintsugar syrup, as in No. 286, and the juice of 2 lemons; press it through a fine hair sieve, put it into a freezer and freeze as directed.288.Pineapple Ice.— Choose a large, ripe pineapple, pare and grate it, or cut into pieces, and chop fine; put the pulp into a porcelain dish and pour over it ½ pint sugar syrup; cover and let it stand 1 hour; then add another ½ pint sugar syrup and the juice of 1 lemon; press it through a sieve and put in a freezer to freeze.289.Tutti Frutti Ice.— Pound ¾ pound blanched sweet almonds and 12 bitter ones with a little cold water very fine; pour over 1 pint water and let them stand for ½ hour; then press them through a hair sieve; mix this almond milk with 2 pints sugar syrup and 1 teaspoonful vanilla; put this into a freezer and freeze; when frozen take the paddle of the freezer out and put in different kinds of fruit cut into small dice—either fresh or preserved peaches, pineapples, plums, cherries or apricots.290.Peach Ice.— Pare and cut 12 large, ripe peaches into pieces, press them through a sieve, mix with a little over 1 pint sugar syrup and freeze. Ices from egg plums and apricots are made in the same way.291.Melon Ice.— Choose a nice, ripe musk melon, cut it in half, remove the seeds and green portion and press the soft part through a sieve; mix it with an equal quantity of sugar syrup, a little vanilla extract, the juice of 1 lemon, a little orange blossom water and freeze as directed.292.Orange Ice.— Mix 1 quart sugar syrup with the juice of 10 oranges, put in the thin peel of 2 oranges and let it stand for 6 minutes; remove the peel, pour the syrup through a sieve and freeze as directed.293.Lemon Ice.— Mix the juice of 5 lemons with 1 quart sugar syrup and freeze.294.Sorbetis served in Europe at balls and suppers.295.Champagne Sorbet.— Dissolve 1 pound sugar in 1½ pints cold water, add the juice of 2 lemons and 6 oranges and alittle of the peel of each and let it stand 10 minutes; remove the peel, add ½ bottle champagne, put it into a freezer and work for ¼ hour; 10 minutes before serving add ½ bottle champagne, work it for a few minutes longer and then serve in glasses. Sorbet should not freeze hard; it should be a creamy liquid and ice cold.296.Pineapple Sorbet.— 1 quart pineapple syrup, the juice of 3 oranges and 1 lemon; mix all together, strain and put into a freezer, work it for ½ hour and add by degrees during the freezing process ½ bottle champagne; finish the same as Champagne Sorbet. Sorbets of oranges, strawberries, peaches, cherries and apricot syrup are made in a similar manner.297.Strawberry Sherbet.— Press 1 quart ripe strawberries through a sieve, add ¾ pound sugar dissolved in 3 pints cold water, add the juice of 1 lemon and 2 teaspoonfuls orange flower water, cover and let stand for 2 hours; then strain through a fine sieve and set on ice for 1 or 2 hours; serve ice cold in small glasses.298.Orange Granite.— Mix 1 pint orange juice with 3 pints sugar syrup, as in No. 286, the juice of 2 lemons and the peel of 1; let it stand a few minutes then strain through a sieve; pour the mixture into a freezer, cover and turn for 5 minutes; then take off the cover, cut the frozen part loose from the sides of freezer, turn for a few minutes longer and serve. Granite must not be frozen hard; it should have little lumps all through it. Granites of strawberries, pineapples, raspberries, currants, peaches, apricots or cherries are made in a similar way. In granite of currants omit the lemon juice.299.Spongada aux peches.— Pare and cut into pieces some ripe peaches, press them through a sieve and take for 1 pint peach pulp 1 pint sugar syrup, as in No. 286, 2 teaspoonfuls vanilla extract, 1½ gills white of egg not beaten and 10 bitter almonds pounded to a paste with a little water; mix all well together and strain twice through a sieve; pour this into a freezer, cover and turn for 5 minutes; take off the cover, cut the frozen part loose from the sides of freezer, cover and turn again; repeat the operation of cuttingfrom the sides every 5 minutes; as soon as the mixture begins to thicken remove the paddle of freezer, work the mixture up and down with a large spoon and press it towards the sides and bottom of freezer; as soon as the contents of freezer have increased to double their size add 2 tablespoonfuls maraschino and serve in glasses.300.Spongada au chocolat.— 1 pint sweet cream, ½ pound finely grated chocolate, ½ pound sugar, 2 teaspoonfuls vanilla extract, 1½ gills white of egg and 1 large cup water; boil the chocolate in the water for 5 minutes; when cold mix all the ingredients together and finish the same as in preceding recipe.301.Spongada au Café.— 1 pint cold sweet cream, ½ pint very strong coffee, ½ pint whites of eggs (not whipped) and 1 pound powdered sugar; mix all together and finish the same as Spongada aux Pêches.302.Spongada au marasquin.— 1½ gills white of eggs, 2 pints rich, sweet cream, 1½ cups sugar, 2 teaspoonfuls vanilla extract and 1½ gills maraschino; dissolve the sugar in the cream, add vanilla and the white of egg without having been beaten and finish the same as Spongada aux Pêches. The maraschino is to be added shortly before serving.303.Orgeat of Almond Milk.— 1 pound sweet and 12 bitter almonds are scalded in boiling water, freed from their brown skins and laid for 1 hour in cold water; drain the almonds on a sieve and pound them fine with 1 pound sugar and a few spoonfuls water; put the pounded nuts into a porcelain dish, pour over them 4 quarts cold water, add 2 teaspoonfuls vanilla extract and strain through a napkin. The napkin should be well washed in cold water and wrung out previous to being used. Put this almond milk into glass bottles and place them on ice before serving.304.Thé Polonaise.— Place a porcelain-lined saucepan over the fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1 lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6and sugar to taste; beat the whole with an egg beater over the fire till nearly boiling; instantly remove, continue beating for a few minutes longer and serve hot in cups. This is served at the end of a ball or party shortly before the guests go home.305.Iced Tea.— Boil 1 quart milk with 4 tablespoonfuls sugar, add 1½ ounces tea, cover and set aside for 5 minutes; then strain and when cold pour it into an ice form; finish with whipped cream the same as Coffee Ice.306.Iced Coffee.— Boil 1 quart milk with 4 tablespoonfuls sugar, add 1 cup coarsely ground coffee, cover and let it stand for 15 minutes; then strain and when cold put it into an ice form, cover and set into cracked ice with a little rock salt sprinkled between; let it stand for ½ hour; then thoroughly stir it with a long-handled spoon and mix with 1 pint whipped cream; serve in small cups.307.Bread Crumbs.— Take stale bread or pieces which are left from the table, put them in a long, shallow tin pan and place in a medium hot oven; leave the door of oven open a little, so that the bread may dry slowly; when it is dry and has become a delicate brown color put the bread on a pastry board and roll it fine with a rolling pin; sift the crumbs through a sieve, return those which remain in it back on the board and roll and sift again; continue in this way until all the crumbs have been rolled fine and sifted; put them into a jar or box until wanted.308.How to Prepare a Pudding Form.— Rub the inside of a form well with butter and thickly sprinkle it with fine bread crumbs; turn the form upside down, in order that the loose crumbs may fall out; the cover of the form must be treated the same way; fill form with the pudding mixture, put on the cover and tie it firmly with a cord; set the form in a vessel of boiling water so that ⅓ of it is immersed; then cover the vessel and boil slowly till done; add more water according as it diminishes through boiling. The form may be put in a large saucepan of boiling water and the latter covered with a deep dish or pan; but care must be taken not tohave too much water in the saucepan, otherwise it will get inside of the form.BOILED AND BAKED PUDDINGS.Half the quantity of any of the following recipes will be sufficient for a small family, but care must be taken in measurement to use only theexacthalf.309.Plum Pudding.— Take ¾ pound finely minced suet, ½ pound stoned raisins, ½ pound well cleansed currants, ¼ pound finely cut citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1 teaspoonful salt, 2 cups bread crumbs, ½ cup sour cream or milk, 1 cup syrup, 1 cup brown sugar, 1¼ pounds sifted flour, 1 teaspoonful baking soda dissolved in a little boiling water, 2 teaspoonfuls cream of tartar mixed with the flour and 1 glass brandy; mix all well together; have ready a large pudding form, rub the inside well with butter and sprinkle with bread crumbs; fill the mixture into the form and boil 4 hours; when done turn the pudding out onto a dish, pour brandy or rum over it, light and bring the pudding to table while burning; serve with hard sauce made as follows:—Stir 2 tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little nutmeg and the beaten whites of 2 eggs; sufficient for 20 persons. If any of the pudding be left put in a stone jar and it will keep for a long time. When wanted cut off a piece sufficient for dinner, put it in a colander over a vessel of boiling water, cover with a plate, steam for ½ hour and serve. The quantities cited in this recipe will make 1 large pudding or 2 medium sized ones.310.English Plum Pudding.— 1½ pounds Muscatel raisins, 1¾ pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2 pounds bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6 ounces finely cut citron, the grated rind of 2 lemons, 1 ounceground nutmeg, 1 ounce cinnamon, ½ ounce ground bitter almonds and ¼ pint brandy; stone and cut up the raisins, but do not chop them; wash and dry the currants; mix all the dry ingredients together and moisten with the eggs, which should be well beaten; stir in the brandy and when all is well mixed butter and flour a strong pudding cloth; put in the mixture, tie up cloth very tightly, put into a large vessel of boiling water and boil from 6 to 8 hours; serve with brandy sauce. This quantity may be divided and boiled in buttered moulds. For small families this is the most desirable way, as the above ingredients will be found sufficient to make a pudding for 25 persons. This pudding is excellent, but any one troubled with dyspepsia had better not eat it.311.Biscuit Pudding.— 2 cups milk, 1 cup butter, 2 cups flour, 1 cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the grated rind and juice of 1 lemon; put the milk with ½ of the butter over the fire; as soon as it boils stir in the sifted flour and keep on stirring until the contents of saucepan form into a smooth paste and loosen from bottom of saucepan; then transfer it to a dish and set aside to cool; stir the remaining butter to a cream and add alternately the yolks of eggs, the sugar and the paste; thoroughly stir this and add the lemon, vanilla and the 10 whites beaten to a stiff froth; fill into a well buttered and floured form, boil 2 hours and serve with wine cream sauce.Note.—This pudding should be served as soon as taken from the form. The above ingredients will make a pudding sufficient for 10 persons.312.Cottage Pudding (baked).— Take 1½ cups milk, 3 cups prepared flour, ½ cup sugar, ½ cup butter, 3 eggs and the grated rind of 1 lemon; stir butter and sugar to a cream, add by degrees the eggs and lemon and lastly, alternately, the flour and milk; butter a long tin pan, sprinkle with bread crumbs, pour in the mixture and bake ½ hour; serve with wine or nutmeg sauce; in serving cut the pudding into squares; sufficient for 10 persons.313.Cottage Pudding (boiled).— Prepare a batter the same as in foregoing recipe, butter a pudding form, sprinkle with breadcrumbs and pour in the mixture; the form should be about ¾ full; boil 2 hours and serve with following sauce:—Stir ½ cup butter with 1½ cups powdered sugar to a cream, add the yolk of 1 egg, some pitted or preserved cherries and 1 tablespoonful brandy; or add bruised strawberries, blackberries or peaches cut into small pieces.314.Cottage Apple Pudding.— Prepare a batter as for Cottage Pudding (baked) and add 3 cups finely cut apples; in other respects treat the same as foregoing recipe and serve with lemon sauce.315.Batter Fruit Pudding.— ¼ pound butter, 4 tablespoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless raisins and currants, ½ cup finely cut citron, the grated rind of 1 lemon and a little nutmeg; stir butter and sugar to a cream and add the eggs by degrees; then add alternately the sifted flour and milk, next the fruit, lemon and nutmeg; butter a pudding form, sprinkle with bread crumbs, put in the mixture and boil 2 hours; serve with hard, brandy or punch sauce.Note.—The fruit should be dusted with flour before adding it to the batter; sufficient for 10 persons.316.Prince Regent Pudding.— After removing the crust off a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk over it; then stir 2 tablespoonfuls butter with 4 tablespoonfuls sugar to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, ¼ pound well cleansed seedless raisins, the bread and the beaten whites of the eggs; fill this into a pudding form which has been well buttered and sprinkled with bread crumbs, close tightly and boil 2 hours: serve with sherry wine, cream or brandy sauce.317.Layer Pudding (German style).— Cut a 5 cent Vienna loaf of bread (after the crust has been removed) into thin slices; butter these on both sides, dip each slice into milk, lay them on top of one another and set aside; mix together ½ cup stoned raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut citron and ½ teaspoonful cinnamon; beat 8 eggs to a froth and add, stirring constantly, 1 pint milk; next butter apudding form and sprinkle thickly with bread crumbs; put in a layer of the slices of bread, sprinkle over them some of the fruit mixture and 2 tablespoonfuls sugar; then put in another layer of bread, fruit and sugar; continue until all is used; then pour over it the milk and eggs, cover the form closely and boil 1½ hours; serve with hard or cherry sauce; sufficient for 12 persons.318.Portugal Pudding.— Grate the crust from a small loaf of bread and soak the latter in milk; when soft press it out and put in a saucepan with 1 tablespoonful butter and 1 tablespoonful clarified dripping; stir for 5 minutes over the fire, transfer it to a dish and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls sugar, ¼ pound stoned raisins, ¼ pound well washed currants, the grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut citron, ½ cup Cognac or rum and lastly the beaten whites of the eggs; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with hard or wine sauce; sufficient for 10 persons.319.Ipsilanti Pudding.— Mix 1 cup bread crumbs with 1 cup sweet cream and let it stand ½ hour; stir ¼ pound butter with 6 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs; after this is well blended together add by degrees the bread, the grated rind of 1 lemon, 6 ounces finely cut citron, 4 tablespoonfuls bread crumbs fried in butter, 1 teaspoonful ground cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger; beat the whites of the 8 eggs to a stiff froth, mix all well together, fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs, boil 2 hours and serve with wine or cherry sauce.320.Fine Cherry Pudding (of fresh fruit, for a family of 6).— ¼ pound finely chopped suet, ½ pound flour, 2 eggs, 2 tablespoonfuls sugar, ½ pint milk or water, 1½ teaspoonfuls baking powder sifted with the flour and a little salt; mix all the ingredients together; add ½ pound cherries (minus the pits) to the batter and fill the mixture into a pudding form which has been wellbuttered and sprinkled with bread crumbs; boil the pudding 2 hours and serve with the following sauce:—Stir 2 tablespoonfuls butter with 8 of powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls Cognac, rum or sherry wine and lastly the whites of the eggs beaten to a stiff froth and ½ cup stoned cherries. 2 tablespoonfuls of lard, butter or clarified drippings may be substituted for suet, and instead of cherries any other kind of fruit may be used.321.Cherry Pudding (of preserved Cherries).— ¼ pound finely chopped suet, 2 cups flour, 1½ teaspoonfuls baking powder, 2 tablespoonfuls sugar, ½ teaspoonful salt, 2 eggs and 1 cup milk or water; sift flour, sugar, salt and powder into a bowl and mix them with the finely chopped suet; make a hole in center, put in the yolks of the 2 eggs, gradually add the milk and mix the whole into a smooth batter; lastly add the whites of the eggs, beaten to a stiff froth; put a can of preserved cherries in a colander or sieve, drain off all the liquor and stir 1 cup of the cherries into the batter; butter well with butter or lard a pudding form and dust it with finely sifted bread crumbs; fill in the mixture, put on the cover and tie it tightly with a string; place the form in a large saucepan of boiling water (the form should not be immersed in the water more than half its depth), cover the saucepan with a deep dish or pan, so that no steam can escape, and boil 2 hours; according as the water boils away add more boiling water; when done turn the pudding onto a round plate and serve with the following sauce:—Put 1 tablespoonful cornstarch in a saucepan and mix it with a little cold water; add 1 cup boiling water, stirring constantly, and let it boil for 2 minutes; then remove it from fire, add 1 cup cherry syrup, 1 teaspoonful vanilla, a little more sugar, 1 glass sherry wine and lastly 2 tablespoonfuls preserved cherries. 1 tablespoonful lard or butter may be used instead of suet. This pudding can be made of all kinds of preserved fruit; sufficient for a family of 6 persons.322.Cherry Batter Pudding.— Stir ½ cup butter with 3 tablespoonfuls sugar to a cream, add by degrees 4 eggs and alternately 4 cups Hecker’s prepared flour and 2 cups milk; then add 1 quart cherries; butter a pudding form, sprinkle with breadcrumbs, put in the mixture, cover the form, set in a kettle of boiling water, so that the form is half immersed, and boil 2 hours; serve with cherry, hard or wine sauce; or stir one cup pitted cherries into the hard sauce.Note.—If fresh cherries are not available the California canned cherries may be used, and will be found excellent. If canned fruit is used drain off the juice and only put the cherries into the batter, using the liquor either for the sauce or to make a form of jelly (see Jelly). California preserved peaches and apricots also make very fine puddings. The above recipe is sufficient for 12 persons.323.Plain Suet Pudding.— ½ pound finely chopped suet, 4 cups sifted flour mixed with 3 teaspoonfuls baking powder, 1 teaspoonful salt, ½ cup sugar, 4 eggs and 1 pint milk; beat up the eggs and add the salt and milk; when this is well beaten together add the flour with the powder and sugar, mix the suet with a little flour and stir it into the batter; butter a pudding dish, sprinkle with bread crumbs, pour in the mixture, put on the cover, set the form in a kettle of boiling water, so that the water covers half of the form, and boil 2 hours; serve with strawberry sauce made as follows:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream; wash and mash finely 1 cup strawberries and mix them with the sauce; stir a handful of whole berries into it, put the sauce into a glass dish, smooth it with a knife and set some whole strawberries all around the top. Pitless cherries, cut up peaches, pitless plums or blackberries may be substituted for strawberries. The above quantities will make a pudding sufficient for 12 persons.324.—Suet Pudding (with Apples).— Dust 3 cups finely chopped apples with flour and stir them into the plain suet pudding mixture; otherwise treat the same as Plain Suet Pudding and serve with hard or sherry wine sauce.325.Blackberry Puddingis made in the same manner as Plain Suet Pudding, except that 1 quart well washed and floured blackberries are stirred into the batter; serve with hard sauce, into which 1 cup bruised blackberries may be stirred. Huckleberry pudding is made the same way.326.Cherry Suet Pudding.— Add to the plain suet pudding mixture 1 pound stoned cherries (which should be dusted with flour before adding) and finish the same as Apple Suet Pudding; serve with following sauce:—Take 1 pound cherries and pound half of them fine in a mortar; place the whole cherries with the pounded ones in a saucepan over the fire, add 1 cup water and boil till tender; then strain them through a sieve, return the liquor to saucepan, sweeten to taste, add 2 teaspoonfuls cornstarch dissolved in a little cold water, a piece of cinnamon and boil a few minutes; then add ½ pint claret and serve; or stir into the hard sauce 1 cup pitted cherries. Both of these sauces are excellent with cherry pudding.327.Suet Pudding (with Nuts).— Stir into the plain suet pudding mixture 1 cup chopped almonds, walnuts or any kind of nuts; boil in the form the same as Plain Suet Pudding and serve with nut sauce, which is made as follows:—Stir ½ cup butter with 1½ cups powdered sugar to a cream and add the yolks of 2 eggs and 1 cup chopped nuts.328.Suet Pudding (with Raisins).— Stir into the plain suet mixture 1½ cups stoned raisins broken into pieces, boil the same as Plain Suet Pudding and serve with hard sauce flavored with rum and mixed with ½ cup blanched almonds or walnuts broken into pieces.329.Suet Fruit Pudding.— 1 cup finely chopped suet, 1 cup milk, 1 cup molasses, 1 cup seedless raisins, 1 cup currants, 1 teaspoonful cinnamon, ½ teaspoonful cloves, ½ nutmeg, ½ teaspoonful salt, 4 eggs, 2 cups bread crumbs and 2 cups sifted prepared flour; mix all the ingredients together, fill the mixture, into a well buttered pudding form, boil 2½ hours and serve with the following sauce:—Boil 1½ cups water, add 1 tablespoonful flour wet with ½ cup cold water and boil for a few minutes; then add 1 tablespoonful butter, a little nutmeg, the juice of 1 lemon and sweeten to taste.330.Marrow Pudding.— ¼ pound finely chopped beef marrow, ¼ pound finely chopped suet, 5 eggs, 2 cups bread crumbs, ½cup milk, ½ pound prepared flour, ½ cup rum, ½ cup sugar, ¼ pound raisins, the same of well washed currants, 2 ounces finely cut citron, the grated rind of 1 lemon, ½ grated nutmeg and 1 teaspoonful salt; mix all together with the yolks of 5 eggs and add lastly the whites of the eggs, beaten to a stiff froth; put the mixture in a well buttered pudding form and boil 3 hours; serve with hard or brandy sauce. This pudding may also be boiled in a cloth, but is much finer when done in a form; sufficient for 10 persons.331.Fig Pudding.— ½ pound finely chopped suet, 4 eggs, 1 pint milk, ½ pound figs cut into pieces, 1 pound flour and 3 teaspoonfuls baking powder; mix flour and baking powder together, add suet, eggs, 1 teaspoonful salt, the figs and mix it with the milk into a stiff batter; add 2 tablespoonfuls sugar, fill the mixture into a well buttered pudding form and boil 2 hours; serve with hard or wine sauce.332.Apple Pudding (baked).— Stir 2 tablespoonfuls butter to a cream, add ¼ pound sugar, ½ cup chopped almonds, the yolks of 6 eggs, 3 tablespoonfuls flour, the grated rind of 1 lemon and 1 quart stewed apples; mix all together, add the beaten whites of the eggs, fill the mixture into a buttered pudding dish and bake 1 hour; when done sprinkle with powdered sugar and serve without sauce in the same dish in which it was baked.333.Pineapple Pudding (or Souflée).— Boil 1 pint milk with 1 tablespoonful butter, while boiling sprinkle in 1 pint sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from bottom of saucepan; transfer it to a dish to cool; stir 1 tablespoonful butter to a cream, add alternately the yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind of 1 lemon and the paste (1 spoonful at a time); lastly add the whites of the eggs, beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of the mixture and sprinkle over it a few bread crumbs; put over this a layer of stewed or preserved pineapples (cut into small dice) and sprinkle over a few bread crumbs; then a layer of the mixture and pineapples,until all is used; let the last layer be the mixture; bake 1 hour and serve with raspberry sauce; sufficient for a family of 8. Preserved peaches, apricots or cherries may be used instead of pineapples.334.Almond Sponge Pudding.— Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire; as soon as it boils stir in ½ pound sifted flour, keep stirring until it forms into a smooth dough and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 9 eggs, 9 tablespoonfuls sugar and the dough; stir it with a potato masher until all the dough, the 9 yolks and 9 tablespoonfuls sugar have been used; add 1 cup finely chopped or grated almonds, the juice and rind of 1 lemon and lastly the beaten whites of 9 eggs; fill this mixture into a pudding form which has been well buttered and sprinkled with bread crumbs or flour and boil 2 hours; serve with the following sauce:—Place a saucepan over the fire with 1 pint white wine, 4 tablespoonfuls sugar, a little lemon rind and 3 whole eggs; beat this until just about to boil; instantly remove from the fire and serve in a sauciere with the pudding.Note.—The pudding should be served immediately after being turned out.335.Nut Pudding.— Remove the shells from 1 pound walnuts, scald the nuts in boiling water and remove the fine brown skin; pound them in a mortar with white of egg and mix them with ¾ cup milk; boil ½ pint milk with ½ tablespoonful butter and while boiling add slowly 1 cup sifted flour; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; put the paste in a dish, mix it with the pounded nuts and set aside to cool; stir 1½ tablespoonfuls butter to a cream and add by degrees the yolks of 8 eggs, 4 tablespoonfuls sugar and (by spoonfuls) the paste; when all is well mixed add the whites of the eggs, beaten to a stiff froth; butter a pudding dish, sprinkle with bread crumbs, fill in the mixture, set the dish into a pan of hot water and bake 1 hour in a medium hot oven; when done turn it onto a dish and serve with fruit or nut sauce; care should be taken not to use too small a dish, as the pudding raises very light; serve as soon as baked.336.Uncle Tom’s Pudding.— Mix 2 teaspoonfuls baking powder with 3 cups sifted flour and a little salt, add 1 cup molasses, 1 cup finely chopped suet, 2 tablespoonfuls sugar, 1 teaspoonful ground ginger, 1 teaspoonful cinnamon, ½ teaspoonful cloves, ½ grated nutmeg, 1 cup buttermilk and 3 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil 2 hours; serve with lemon or hard sauce.337.Plain German Flour Pudding.— Sift 4 cups flour, add ½ teaspoonful salt, 4 tablespoonfuls sugar, the grated rind of 1 lemon, 1 cup seedless raisins, 1 yeast cake dissolved in ½ cup warm milk, 2 tablespoonfuls melted butter, 1½ cups warm milk and 2 eggs; mix all together into a stiff batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and set in a warm place till it rises to double its height; then cover the form and boil 2 hours; serve with roast meat and stewed fruit or with sauce.338.The Queen of Puddings (with Strawberries).— 1 cup sugar, 2 cups fine bread crumbs, 6 eggs, 2 tablespoonfuls butter, the grated rind of 1 lemon, 4 cups milk and 1 pint strawberries; soak the bread crumbs in the milk for ½ hour; stir butter and sugar to a cream, add by degrees the yolks of the eggs and next the bread crumbs (by spoonfuls), stirring constantly; lastly add the whites of 3 eggs, beaten to a stiff froth, and the lemon; fill this into a buttered pudding dish, which should be a large one and but ⅔ full; bake until done; draw to the front of oven, put a layer of fresh strawberries over it, sprinkle with sugar and cover with a meringue made of the 3 remaining whites of eggs and 1 tablespoonful powdered sugar; put it back in the oven and bake for a few minutes, until the meringue begins to color; serve cold with cream or vanilla sauce. Any kind of fruit may be used instead of strawberries, as may also jelly or marmalade.339.Indian Pudding (boiled).— Bring 1 pint milk to a boil, stir into it 1 cup yellow Indian meal and boil 5 minutes, stirring constantly; then take it from the fire and mix with 1 cup molasses, 1 tablespoonful ground ginger, 1 cup chopped suet, ½ teaspoonfulsalt and 2 eggs; when this is well blended together fill it into a buttered pudding form and boil 3 hours; serve with the following sauce:—Mix 2 teaspoonfuls cornstarch with a little cold water, add 1½ cups boiling water and boil a few minutes; then add ¼ teaspoonful salt, 1 tablespoonful butter, the juice of 1 lemon, 1 cup sugar, 1 teaspoonful vanilla and some grated nutmeg.340.Economical Boiled Pudding.— 1 cup milk, 1 cup stoned raisins, 1 cup fine chopped suet, ½ cup molasses, ½ cup brown sugar, 3 cups flour, 1½ teaspoonfuls baking powder, 1 teaspoonful grated nutmeg, the same of cinnamon, ½ teaspoonful cloves. Mix all together and boil in a form 2 hours; serve with lemon or vanilla sauce.341.Graham Flour Pudding (also called Imitation Plum Pudding).— Two large slices of bread, ½ cup milk, ¼ pound butter, 1 cup stoned raisins, 1 cup currants, ½ cup finely sliced citron, 1 cup molasses, 1 cup graham flour, 1 cup sugar, 1 glass brandy and 1 teaspoonful baking soda dissolved in a little hot water; mixed with the molasses, 3 eggs, 1 teaspoonful allspice, ½ grated nutmeg and ½ teaspoonful salt; break the bread into small pieces and put it with the milk into a bowl; stir butter and sugar to a cream; add the eggs, one at a time, stirring a few minutes between each addition; next add the spice; then, alternately, the bread, molasses and flour; when this is well mixed dust the fruit with flour and stir it into the mixture; butter a pudding form and dust with fine bread crumbs; put in the mixture, close the form and set it in a kettle of boiling water (only enough water to half cover the form should be used); cover the kettle and boil 3 hours; serve with brandy or hard sauce. Half of the above quantities will make a pudding sufficient for a family of 6 persons.342.Madeira Pudding.— Pare the crust off a 6 cent loaf of bread; cut the bread into slices and dip each slice in Madeira wine; mix 5 tablespoonfuls sugar with ¼ pound finely cut preserved orange peel, a little nutmeg and cinnamon; have ready a well buttered pudding form, which sprinkle with fine breadcrumbs; first put in a layer of bread and sprinkle over it some of the mixed sugar; then a layer of currant jelly; continue in this fashion until all is used up; lay 1 tablespoonful butter in small pieces on top; beat up 6 eggs with 1 pint cream or milk and pour it into the form over the bread; close the form and boil 1½ hours; serve with the following sauce:—Put 1 pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1 lemon, a piece of cinnamon and ½ cup sugar; place over the fire and stir with an egg beater until nearly boiling; instantly remove and serve with the pudding. If the sauce is allowed to boil it will be spoiled.343.Almond Pudding.— Stir 2 tablespoonfuls butter to a cream, add 5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chopped almonds, the grated rind and juice of 1 lemon, 2 cups fine bread crumbs and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, cover tightly and boil 1½ hours; serve with wine or cream sauce.344.Boiled Bread Pudding.— Stir 1 tablespoonful butter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the grated rind of ½ lemon, 2 cups bread crumbs, ½ cup milk, 2 ounces seedless raisins, the same quantity of well cleansed currants and 2 tablespoonfuls finely chopped almonds; add lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill it with the mixture, put on the cover and boil 1½ hours; serve with sherry wine or cream sauce.345.Zwieback Pudding, No. 1.— Butter a form and sprinkle with bread crumbs; take ½ pound round zwieback, ¼ pound seedless raisins, the same quantity of well cleansed currants and chopped almonds; put a layer of zwieback into the form and sprinkle some of the fruit over it; continue in this way until all is used; then beat up 6 eggs with 6 tablespoonfuls sugar and add 2½ cups milk; pour this over thezwiebackin the form, cover tightly and let it stand 1 hour; then boil 2 hours; serve with fruit, wine or hard sauce; sufficient for 10 persons.346.Cabinet Pudding.— Stir ½ cup butter with 4 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs and the grated rind and juice of 1 lemon; cut the crust off a 5 cent loaf of bread, grate the white part and add it to the above mixture with 1½ cups milk, ¾ cup finely cut citron and the whites of the eggs beaten to a stiff froth; in the meantime pour over ¼ pound vanilla wafers and ½ pound macaroons, some Madeira or sherry wine and sprinkle with finely sifted bread crumbs; put a layer of the bread mixture, an inch in thickness, into the form and cover it with a layer of macaroons and wafers; then bread again; continue in this way until all is used, the last layer being the bread mixture; close the form tightly and boil 2 hours; serve with wine cream or hard sauce; sufficient for 12 persons.347.Lemon Pudding (baked).— Stir 1 cup butter to a cream and add by degrees the yolks of 10 eggs, 2 whole eggs, the grated rind and juice of 3 lemons, 1 cup finely chopped almonds, 1 cup sugar and lastly the whites of the eggs, beaten to a stiff froth; line a pudding dish with rich pie crust, put in the mixture and bake 1 hour. Or take ¼ pound stale sponge cake, broken into small pieces, the juice of 4 lemons and the grated rind of 2, 1½ cups sugar, 1 pint cream, a little salt and nutmeg, the yolks of 6 eggs and the beaten whites of 3; put this into a pudding dish lined with pie crust and bake ½ hour.348.Zwieback Pudding, No. 2.— Soak ½ pound zwieback in 1 pint milk; stir ¼ pound butter with 3 tablespoonfuls sugar to a cream; add by degrees the yolks of 6 eggs, ¼ teaspoonful cinnamon and 1 cup finely chopped almonds; add lastly the zwieback and the whites of the eggs beaten to a stiff froth; put the mixture into a well buttered pudding form and boil 1 hour; serve with wine sauce.349.Pumpernickel Pudding.— Cut some stale pumpernickel into slices and dry them in the oven; then lay on a board, roll fine and sift them; take 1 cup pumpernickel crumbs, 4 eggs, 2 tablespoonfuls dripping or ½ cup finely chopped suet, 5 tablespoonfulssugar, 1 teaspoonful cloves, the same quantity of cinnamon and the grated rind and juice of 1 lemon; stir the yolks of eggs and sugar to a cream; add by degrees the dripping, bread crumbs and other ingredients; add lastly the beaten whites of the eggs; fill this into a well buttered form and boil 1½ hours; serve with lemon or brandy sauce; sufficient for a family of 6 persons. This pudding is the equal of a fine plum pudding.350.Vienna Pudding.— Stir ¼ pound butter with 1 cup sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of ½ lemon and the juice of 2; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.351.Chocolate Pudding.— Stir 2 ounces butter with 1 cup powdered sugar to a cream, add bydegreesthe yolks of 9 eggs and stir for 20 minutes; then add 2 ounces finely chopped almonds, the grated rind and juice of 1 lemon, ¼ pound grated chocolate and 6 ounces rye bread which has been dried in the oven and rolled fine with a rolling pin; add lastly a glass of Madeira wine or rum and the whites of the 9 eggs, beaten to a stiff froth; put the mixture into a well buttered form, boil 2 hours and serve with wine or punch sauce.352.Apple Pudding (with Almonds).— Place a saucepan over the fire with 1 tablespoonful butter; add 1 soup plate finely cut apples, 2 tablespoonfuls well cleansed currants, the same quantity of seedless raisins and finely cut citron, ¼ pound finely chopped almonds, the grated rind of ½ lemon or orange and ¾ cup sugar; stir this over the fire until the apples begin to get soft, add ½ cup raspberry or currant jelly and set aside to cool; beat up the yolksof 7 eggs, add by degrees ¼ pound finely rolled zwieback, the apples and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered pudding dish and bake ¾ hour in a medium hot oven; when done turn the pudding onto a dish, dust with sugar and serve without sauce; sufficient for 10 persons. It may also be served in the dish in which it is baked.353.Nudel Pudding.— Prepare the nudels from the yolks of 2 eggs and sufficient flour to make a stiff dough; roll it out thin and cut into long strips about 1½ inches wide; lay 4 strips on top of one another and cut them as fine as possible; then drop them into boiling milk and boil 10 minutes; drain on a sieve, return the nudels to the fire, add ½ tablespoonful butter, 3 macaroons pounded fine, 1 tablespoonful currant or apple jelly and a glass of sherry wine; shake this several times over the fire, spread the mixture on buttered tins ¾ inch in thickness and set in a cool place; put 1 ounce finely chopped or pounded almonds in ½ pint milk, let it stand ½ hour, add 1 whole egg, the yolks of 6 and 3 tablespoonfuls sugar; when well mixed strain through a sieve and cut the nudels with a cake cutter into rounds; put them in rows over one another into a form which has been well buttered and sprinkled with bread crumbs, sprinkle some pounded macaroons between, pour the cream over it and place the form in a vessel of hot water; set it on the stove to simmer gently for 1 hour; when done carefully turn the pudding out onto a dish and serve with almond, cream or fruit sauce. These quantities are sufficient for a family of 8 persons.354.Potato Pudding.— Boil 8 large potatoes with their skins in water until done; take from the water and set them for a few minutes in the oven to dry; then set them in a cool place; when cold remove the skins and grate the potatoes on a grater; use only that portion which falls behind the grater; this should make 1 quart of grated potatoes; stir ¼ pound butter with 1 cup sugar to a cream and add by degrees the yolks of 8 eggs, the grated rind of 1 lemon, ¼ pound blanched almonds well pounded and 2 tablespoonfuls dry farina; when this is well mixed add the potatoes and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding dish,sprinkle well with bread crumbs, put in the mixture and cover tightly; set the form into a vessel of boiling water (use only enough water to half cover the form), cover the vessel closely and boil slowly for 2 hours; when done take the form from the water and set it for a few minutes in the oven; then carefully turn the pudding onto a round plate and serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 1 cup fresh strawberries (either stir them into the sauce whole or mash them). Fresh cherries freed of their pits or preserved cherries may be used in place of strawberries. The pudding may also be served with either wine, lemon or fruit sauce; it should be served as soon as taken from the form.BREAD AND APPLE PUDDINGS.355.Plain Bread Pudding, No. 1.— Lay 3 slices of a 5-cent loaf of bread (minus the crust) in a pudding dish and pour over them 1 quart cold milk; set the dish on the side of stove to heat gradually; when hot stir 2 eggs with 2½ tablespoonfuls sugar to a cream and add a little cold milk or water and 1 teaspoonful essence of lemon; stir this into the bread and milk; put ½ tablespoonful butter in small bits on top, grate over some nutmeg, bake in oven from 20 to 30 minutes and serve hot or cold without sauce.356.Plain Bread Pudding (baked), No. 2.— Put 3 slices of bread (minus the crust) into a pudding dish and pour over them 1 quart boiling milk; cover the dish and let it stand until cold; then beat up the bread with a fork; stir 3 eggs with 3 or 4 tablespoonfuls sugar to a cream and mix it with the bread; flavor with lemon; put a few small pieces of butter with a little grated nutmeg on top and bake in the oven till thick; serve with lemon or nutmeg sauce. ¼ pound raisins or currants may be added if liked.357.Bird’s Nest Pudding.— Peel 6 good sized greening apples, remove the cores with an apple corer without breaking thefruit, put them in a long, shallow tin pan, pour over 2 cups boiling water, cover with a pan of same size and let them boil on top of stove for 5 minutes; then drain off all the water and put 1 teaspoonful apple or currant jelly into each apple. For batter take 1 cup flour, 1½ teaspoonfuls baking powder, 1 cup milk, 2 eggs, ¼ teaspoonful salt, 1 tablespoonful lard, butter or clarified dripping and 2 teaspoonfuls sugar; sift flour, powder, sugar and salt into a bowl; put in the butter or lard and chop it fine in the flour; make a hollow in center and put in the yolks of the 2 eggs; then add the milk gradually and mix the whole into a smooth batter; add lastly the whites of the eggs beaten to a stiff froth; pour the batter over the apples and bake ½ hour in a medium hot oven; serve as soon as done and send the following sauce to table with it:—Stir 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a white cream and add the yolk of 1 egg, 1 tablespoonful rum or brandy and a little nutmeg; lastly stir in the white of the egg, beaten to a stiff froth; in serving give to each individual an apple on a small plate and a large spoonful of sauce on each apple; sufficient for a family of 6. This pudding has the advantages of being healthy and excellent, while not being expensive.358.Bread Pudding (boiled).— Soak ¾ pound stale bread (minus the crust) in water; when soft press it out either in a napkin or with the hands; melt 2 tablespoonfuls butter or clarified dripping in a saucepan, add the bread and stir over the fire till it has formed into a compact mass and loosens itself from bottom of saucepan; transfer the bread to a dish; stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add them by degrees to the bread; add 2 cups well cleansed currants, ½ cup finely chopped almonds, the grated rind and juice of ½ lemon, a little nutmeg and ½ teaspoonful cinnamon; add lastly the whites of 6 eggs, beaten to a stiff froth; butter a pudding form and sprinkle with bread crumbs; fill in the mixture, put on the cover, place the form in a vessel of boiling water, cover closely and boil 2 hours; serve with lemon, fruit or hard sauce.359.Bread Fruit Pudding.— Pare off the crust from a 5-cent loaf of bread and cut the loaf into thin slices; spread the slices on both sides with any kind of fruit marmalade; butter a pudding form, sprinkle with bread crumbs and lay in the bread; stir 8 eggs with ½ cup sugar and the grated rind of 1 lemon until they foam; add by degrees 1 pint hot milk, stirring constantly; pour this over the bread, cover the form tightly and boil 1½ hours; serve with wine cream sauce.360.Bread Sponge Pudding.— Boil 1 cup milk with 1 tablespoonful butter; stir in while boiling 1 cup sifted flour and keep stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 4 tablespoonfuls sugar, the paste, ¼ pound well cleansed currants, a little nutmeg and grated lemon peel; pour ½ cup rum over 1 cup fine bread crumbs and add them to the above mixture with the beaten whites of the 5 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil in a tightly covered vessel of water for 2 hours; serve with wine cream, fruit or hard sauce; sufficient for 8 persons.361.Hanoverian Pudding.— Pare and quarter 6 large pippin or greening apples and cut them into fine slices; put them in a saucepan with 1 tablespoonful butter, ½ cup sugar, 1 tablespoonful well cleansed currants, 1 tablespoonful seedless raisins, 2 tablespoonfuls finely cut citron and the grated rind and juice of ½ lemon; stir this over the fire till the apples begin to get soft; add ½ cup raspberry or currant jelly and set aside to cool; soak ¼ pound bread (minus the crust) in water and press it out in a napkin; then place it in a saucepan with 1 tablespoonful butter and stir over the fire until the bread loosens itself from bottom of saucepan; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 2 tablespoonfuls sugar and the bread (by spoonfuls); add lastly the beaten whites of the eggs; next butter a pudding dish and sprinkle with bread crumbs; put in a layer of bread mixture and over it alayer of apples; continue in this way until all is used; bake 40 minutes; serve with or without sauce.362.Huckleberry Pudding (German style).— Soak a 5-cent loaf of bread (minus the crust) in milk till soft; press it out, put in a saucepan with 1 tablespoonful butter and stir over the fire to a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add (alternately) the yolks of 8 eggs, 5 tablespoonfuls sugar and the bread (by spoonfuls); when this is well mixed add 1 pint huckleberries and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered and floured pudding form, cover closely and boil in a kettle of water 2 hours; serve with hard or wine sauce. This pudding may be made of peaches, apples, cherries or blackberries; sufficient for 12 persons. For a small family ½ the above quantities will suffice.363.Rye Bread Pudding.— Stir 1 tablespoonful butter to a cream and add by degrees ½ cup sugar and the yolks of 6 eggs; stir this for ½ hour; then add ¼ pound finely pounded almonds, ½ teaspoonful cloves, 1 teaspoonful cinnamon, a little cardamon and nutmeg and ¼ pound rye bread which has previously been cut into slices, dried in the oven and rolled fine with a rolling pin; add lastly the grated rind of 1 lemon, a small glass of Cognac or rum and the whites of the 6 eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and cover and set the form in a kettle of boiling water; the form should only be immersed in water half way; boil 1½ hours, keeping the kettle closely covered; serve with brandy, wine or hard sauce.364.Apple Pudding (German art).— Pare, core and cut into quarters 6 good sized tart apples, put them in a stewpan with a little water and boil till half done; then carefully remove the apples to a pudding dish, pour 3 tablespoonfuls raspberry syrup or jelly over them and set aside to cool; place a saucepan over the fire with 1 pint milk and ½ tablespoonful butter; as soon as it boils put in 1 cup sifted flour and stir until the mixture forms into a smooth paste and loosens itself from the bottom of saucepan; transfer it to a dish; stir 1 tablespoonful butter to a cream and add alternatelythe yolks of 5 eggs, 5 tablespoonfuls sugar and the paste, a spoonful at a time; when this is well blended together add the grated rind of 1 lemon, ½ cup finely chopped almonds and lastly the beaten whites of 5 eggs; pour this mixture over the apples and bake in a medium hot oven for ¾ hour; it may be served with wine, fruit or hard sauce or may be dusted with sugar and served without a sauce.Note.—When peaches, cherries, plums or berries are used they need not be cooked before baking.365.English Apple Pudding.— Butter a deep pudding dish and sprinkle with bread crumbs; line the sides of dish with a rich pie crust and put a narrow strip around the bottom so as to leave the center of bottom uncovered; next fill the dish with finely cut apples with some sugar sprinkled between them; add a very little nutmeg, a pinch of cinnamon and a little butter in small pieces; cover with the same crust and bake 1 hour; when done turn the pudding out onto a dish and serve with hard sauce. (See Sauce.)366.Apple Pudding (boiled).— 1 cup finely chopped suet, 3 cups flour, 1 cup milk, 3 eggs, ½ cup sugar, 3 cups finely cut apples, ½ teaspoonful salt, a little grated lemon peel and 2 teaspoonfuls baking powder; sift flour, salt and powder into a bowl and add grated lemon peel and suet; next add the yolks of the eggs and mix the whole with the milk to a stiff batter; then add the beaten whites of the eggs; dust the apples with flour and stir them into batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover tightly and boil 2 hours; serve with hard sauce.Note.—The apples and dough may be put in layers in the form, putting first a layer of dough, then a layer of apples, then dough, and so on. This pudding may also be made of apricots, peaches, figs, plums or currants, citron or raisins.367.Apple Bread Pudding (German art).— Pare and cut into slices 8 large tart apples; soak a 5 cent loaf of bread in cold water; when soft press it out and put in a saucepan over the fire with 2 tablespoonfuls butter; stir for 5 minutes and transfer it to a dish to cool; stir 4 tablespoonfuls sugar with the yolks of 4 eggsto a cream and add the bread, the sliced apples and lastly the whites of the eggs beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the bread mixture, boil 2 hours and serve with hard sauce.368.Bread Pudding (with Apples).— Cut 3 slices of bread, ½ inch in thickness, from a 9 cent loaf of bread and soak them in cold water for 10 minutes; press out and put them over the fire in a saucepan with 1 tablespoonful butter; stir for 5 minutes, or until it has formed into a compact mass; transfer it to a dish; when cold stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the bread; then add 2 cups finely chopped apples, 2 tablespoonfuls fine bread crumbs and lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill in the bread mixture, close tightly and boil for 2 hours; serve with hard, fruit or wine sauce.369.Apple Rice Pudding (German art).— Place a saucepan with ½ pound rice covered with cold water over the fire and boil 5 minutes; drain in colander, rinse off with cold water and return rice to saucepan; add 1 quart milk, ½ teaspoonful salt and boil till tender; pare and cut into slices 6 large tart apples and stew them in 2 tablespoonfuls butter till nearly done; put them into a pudding form; when rice is cold mix it with ¼ pound sugar, the yolks of 6 eggs and lastly the beaten whites of the eggs; pour it over the apples, bake in the oven and serve with the following sauce:—Put the apple peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the liquor to saucepan, add the juice of 1 lemon and boil 5 minutes; add 1 cup sugar and let it boil 5 minutes; serve with the pudding.370.Apple Pudding à l’allemande.— Pare and core 6 medium sized greening apples, put them in a long, shallow tin pan, add 2 cups boiling water, cover with another pan of same size and boil 5 minutes; drain off the water and put them into a pudding dish of a size large enough to admit of the apples standing side by side. Prepare the pudding batter as follows:—Put 1 cup milk in asaucepan over the fire, add 1 tablespoonful butter and when it boils add 1 cup sifted flour, stirring constantly; continue the stirring until the mixture has formed into a smooth paste and loosens itself; then take it off the fire and let cool; in the meantime stir 1 tablespoonful butter to a cream and add 4 tablespoonfuls sugar and the yolks of 4 eggs, adding 1 yolk and 1 spoonful sugar at a time, stirring well; then add a little of the paste and continue in this way until all the paste, yolks and sugar are well mixed; add lastly the whites of the 4 eggs, beaten to a stiff froth; put 1 teaspoonful currant jelly into each apple, pour the batter over the apples and bake ¾ hour; serve with hard sauce.371.Old-Fashioned Apple Pudding.— ½ pound finely chopped suet, 1 pound flour, 1 teaspoonful salt and 1 cup cold water; sift flour and salt into a bowl, add the suet and mix the whole with the water into a stiff paste; roll it out on a floured board ¼ inch in thickness, put in the center ½ dozen finely cut tart apples, sprinkle 1 tablespoonful sugar and a little flour between them and add a pinch of nutmeg and 1 teaspoonful butter in small pieces; dip a large napkin in hot water, ring out and dust it with flour; cover the apples with the paste, lay the pudding in center of cloth, fold the cloth together and tie it tightly; have a large kettle of water with ½ tablespoonful salt over the fire; as soon as it boils put in the pudding, cover the kettle and boil 2 hours; serve with hard, brandy or cherry wine sauce and if liquor is objected to serve with nutmeg sauce. The pudding should be served as soon as taken from the water. For a small family half these quantities will be sufficient.372.Roly-Poly.— 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and ¾ cup water; mix this into a stiff dough, roll out ⅛ of an inch in thickness, brush it over with beaten egg and sprinkle over 1 tablespoonful bread crumbs; put on a layer of finely cut apples, sprinkle over 1 spoonful sugar, roll the dough up like a music sheet, brush the outside all over with beaten eggs and sprinkle with fine bread crumbs; dip a napkin into hot water, wring out dry and dust the inside with flour; put the pudding in center of cloth, foldthe napkin around it, lap the ends over and fasten with a pin; tie a string around it, drop into slightly salted boiling water and boil for 2 hours; serve with the following sauce:—Mix 1 tablespoonful cornstarch with ½ cup cold water and add 1 cup boiling water and 2 tablespoonfuls butter; boil 5 minutes, strain through a sieve, add 1 cup sugar, a little lemon juice and 1 cup sherry wine; or serve with hard sauce.
263.Pain de Pommes à la Condé.— Choose 15 large pippin or greening apples and pare, quarter and stew them with a little water; press them through a sieve, add 1 cup sugar and when cold mix it with 2 ounces gelatine dissolved in 1 pint water and 1 pint almond milk (prepared the same as for Blanc-Mange); place this on ice and stir till it begins to thicken; fill it into a form which has already been set into cracked ice and let it remain for 2 or 3 hours; boil the cores and peels of apples till soft; strain through a bag, return the liquor to saucepan and boil 10 minutes; then add to ½ pint of juice 1 cup sugar and boil for a few minutes; pour the syrup into a dish and set aside to cool; in serving dip the form into hotwater, wipe it dry and turn the pain onto a round dish, or into a large glass dish, and pour the apple syrup over it. This pain may be made of Bartlet pears in the same manner.
264.Directions for Making Ice Cream.— The implements needed are a freezer, rock salt and finely cracked ice. Ice cream freezers can be bought at any hardware store. They consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside. The cracking of the ice is best accomplished by putting it into a coarse sack and pounding it fine with a hammer or mallet. Place the freezer into the pail, put in the paddle and cover the freezer tightly. Fill the space between the pail and freezer with fine cracked ice to ⅓ its height, sprinkle over 2 handfuls salt and pack down the ice with a piece of wood, so that it may be firm all around the freezer; continue with layers of ice, salt and the packing down till the ice reaches to the edge of cover; next pour into the freezer the mixture that is to be frozen; but care should be taken not to put in too much, for the cream needs plenty of room in order to become light and smooth; cover the freezer and let it stand for 5 minutes; then commence to turn; after 10 minutes’ turning remove the cover from freezer and cut the frozen cream with a long bladed knife from the sides of can; repeat this every 10 minutes until the cream is frozen hard; then remove the paddle, even off the cream in the freezer, cover and let it stand for 10 minutes; do not draw off the water from pail until it stands above the ice and the freezer has lost its firm hold; after drawing off the water fill the space up again with cracked ice and salt; when the 10 minutes have elapsed fill the frozen cream into an ice form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt for 1 or 2 hours; when ready to serve take the form from the ice, rinse it off with cold water, remove thepaper and wipe the form dry; then dip it quickly into hot water, take off the cover, turn the cream onto a dish and serve at once.
265.Ice Cream (large quantity).— 14 quarts sweet cream, 6 quarts milk, 7 pounds sugar, 30 eggs and ¼ pound gelatine; soak gelatine for 10 minutes in a little of the milk; put the remaining milk over the fire and boil; then add the soaked gelatine and stir and boil till it is dissolved; set aside to cool a little; beat eggs and sugar to a cream and add by degrees the milk, stirring constantly; return to fire and let it get boiling hot; but do not allow it to boil, otherwise it will curdle; remove from fire, pass it through a sieve and set aside to cool, stirring it occasionally; beat the cream until quite thick, gradually add the cold custard and continue beating for a little while longer; then put it in a freezer and freeze as directed.
266.Fine Vanilla Ice Cream.— Beat the yolks of 8 eggs to a cream and add gradually 1 quart sweet cream which has previously been boiled and cooled; add ¾ pound sugar, 2 teaspoonfuls vanilla extract and stir the whole over the fire until nearly boiling; then remove from fire and when cold strain it through a sieve and freeze as directed.
267.Custard Ice Cream.— Put 5 eggs in a saucepan and beat them to a froth; add 1 cup sugar, 1 quart milk and set the saucepan in a vessel of boiling water over the fire; stir constantly until the custard nearly boils; then remove it from the fire and set the saucepan in cold water; when cold strain it through a sieve, add 2 teaspoonfuls vanilla or lemon extract, put the custard in the freezer and freeze as directed.
268.Plain Ice Cream.— Put 2 teaspoonfuls cornstarch, 6 eggs, 2 cups sugar and 2 quarts milk in a saucepan over the fire and stir till just about to boil; remove from the fire, flavor with lemon or vanilla and finish as directed.
269.Plain Ice Cream (another way).— Put 1 quart milk and 1 quart rich, sweet cream with the yolks of 8 eggs and 2 cups sugar over the fire and stir till just about to boil; remove from fire, beatthe whites of the 8 eggs to a stiff froth and add them to the custard; add 3 teaspoonfuls vanilla and finish as directed.
270.Pistachio Ice Cream.— ¼ pound blanched pistachio nuts, ¼ pound blanched almonds, 1 quart rich, sweet cream, 1½ cups sugar, the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the nuts with a little water very fine; place a saucepan over the fire with the cream, the yolks of the 8 eggs, sugar and vanilla and stir until nearly boiling; remove from the fire, stir in the nuts and when cold press the whole through a sieve; finish as directed. Almond ice cream is made the same way.
271.Maraschino Ice Cream.— Place a saucepan with 1 quart cream, ¾ pound sugar and the yolks of 6 eggs over the fire and stir till it nearly boils; remove from fire, strain through a sieve and when cold add 1½ gills maraschino; finish as directed. Rum ice cream is made in the same manner.
272.Caramel Ice Cream.— 1½ cups sugar, the yolks of 7 eggs, 1 quart sweet cream and 1 tablespoonful orange blossom water; boil ½ cup sugar with ¼ cup water until it turns to a light brown color, add ¼ cup boiling water and stir till the sugar is dissolved; put it in a saucepan with the cream, 1 cup sugar, yolks and orange water and stir the whole over the fire until nearly boiling; when cold strain it through a sieve and finish as directed.
273.Tea Ice Cream.— 1 ounce of the very best tea, 1 quart cream, the yolks of 6 eggs and ¾ pound sugar; boil the cream, put in the tea, cover and let it stand 5 minutes; strain through a sieve and when nearly cold mix the cream, yolks and sugar together and stir over the fire until nearly boiling; remove from fire and when cold finish as directed.
274.Coffee Ice Cream, No. 1.— 1 quart cream, 1 pint milk, 2 cups sugar, the yolks of 6 eggs and 2 ounces freshly ground coffee; boil the milk, put in the coffee, cover and set it aside to cool; next put the cream, yolks and sugar in a saucepan and stir over the fire till it nearly boils; remove from fire, add the coffee and when cold strain through a fine sieve, finishing as directed.
275.Coffee Ice Cream, No. 2.— ¾ pound sugar, 1 quart sweet cream, the yolks of 6-8 eggs and 5 ounces unroasted Mocha coffee; roast the coffee in a pan over the fire and put it into half of the boiling cream; cover and let it stand till cold; put the remaining cream, yolks and sugar in a saucepan over the fire and stir till nearly boiling; remove from the fire, add the coffee cream with the beans and let it stand till cold; then strain through a sieve and freeze as directed. 2 ounces freshly ground coffee may be used instead of the beans.
276.Ice Cream (Simple).— 1 quart sweet cream, 1 cup sugar and 2 teaspoonfuls vanilla or lemon extract; mix this well together, pour into a freezer and finish as directed. Or take equal parts of cream and milk; to 1 quart of this add 1½ cups sugar and any flavoring that may be desired; pour into the freezer and finish as directed.
277.Plain Chocolate Ice Cream.— 2 pints cream, 1 pint milk, 2 cups sugar, ¼ pound Baker’s grated chocolate and 2 teaspoonfuls vanilla extract; place a saucepan with the milk, chocolate and cream over the fire, add the sugar, stir and boil for a few minutes; remove from fire and when cold freeze as directed.
278.Nut Ice Cream.— ½ pound blanched walnuts, the yolks of 6 eggs, 1½ cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound the walnuts fine; put the cream, yolks, sugar and vanilla in a saucepan and stir over the fire till nearly boiling; remove from the fire, add the nuts and when cold strain it through a sieve; freeze as directed.
279.Fine Chocolate Ice Cream.— ½ pound grated chocolate, ½ pound sugar, 1 quart sweet cream, the yolks of 8 eggs and 1 teaspoonful vanilla extract; place a saucepan with ½ pint cream and the chocolate over the fire and stir and boil till chocolate is dissolved; stir the yolks, sugar, the remaining cream and vanilla together, add it slowly to the chocolate and continue stirring until nearly boiling; remove from fire and finish as directed.
280.Strawberry Ice Cream.— 1 pint ripe strawberries, 1 pint rich, sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash and drain the berries, mash them fine and mix with the sugar; cover and let stand till sugar is melted; press them through a sieve, mix the strawberry pulp with the cream and vanilla and put the whole into a freezer and freeze as directed. Raspberry, peach and apricot ice creams are made the same way.
281.How to Make Ice Cream Without a Freezer.— The process is so easy of manipulation and the expense incident thereto so small that most anybody can prepare it without any great trouble. All that is necessary for its preparation is a butter tub or a large pail, some ice, rock salt, a tin form with tube in the center and a cover that fits it closely. The ice is best broken to pieces by putting it into a coarse bag and pounding with a hatchet. By this process no ice is wasted and there is no muss.
282.Vanilla Ice Cream, No. 1.— Set a plain tin form with tube in the center into cracked ice and salt; place a saucepan with 1 quart milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful cornstarch over the fire and stir with an egg beater till nearly boiling; remove from the fire, set saucepan in cold water and continue stirring till cold; then add the whites of the 6 eggs, beaten to a stiff froth, and 2 teaspoonfuls vanilla extract; pour this into the form, put on the cover and paste a strip of buttered paper around its edge, to prevent the salt water from entering; put a thick layer of cracked ice in the bottom of a butter tub and sprinkle over it a handful of rock salt; set the form onto the ice and fill the space between it and tub with cracked ice and salt; lay a thick layer of ice on top of form and sprinkle with salt; cover the tub with a carpet or bag and let it stand in a cool place for 4 hours; when ready to serve take the form out of the ice, remove the paper, dip the form into hot water, quickly wipe dry, turn the cream onto a dish and serve.
283.Vanilla Ice Cream. No. 2.— Place a deep kettle into cracked ice and put into it 1 quart rich, sweet cream; beat this with an egg beater until thick and add 1 cup powdered sugar and 2 teaspoonfulsvanilla extract; put the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and finish the same as in foregoing recipe.Note.—For chocolate cream dissolve ¼ pound grated chocolate in ½ cup water, let it boil for a few minutes and when cold stir into the whipped cream prepared as above. Preserved peaches cut into small pieces or preserved pineapples cut into dice and mixed with the whipped cream is very nice. 1 dozen macaroons pounded fine and mixed with the whipped cream is also excellent. Pumpernickel cut in slices, dried in an oven and rolled fine may also be used. Candied fruit cut into pieces and fresh or preserved strawberries, as also cherries, apricots and oranges, can be used in the same way. For a small family 1 pint of cream will be sufficient.
284.Fruit Ice Cream.— Stir 1 quart cream with the yolks of 6 eggs and 1½ cups sugar over the fire till it nearly boils; remove from fire and when cold put the cream into the freezer and work till half frozen; then add any kind of fruit—either fresh strawberries or preserved pineapple cut into dice, ripe peaches cut into quarters, preserved pitted cherries or apricots; then finish as directed. The fruit may also be stirred into Custard Ice Cream in the same manner.
285.Fruit Ice.— The principal point in making fruit ice is to use the exact quantity of sugar. If the mixture contains too much sugar it will not freeze; if too little sugar the ice will be hard and dry. The better way is to try a little of it before putting the whole mixture into a freezer. If hard and dry add some thick sugar syrup; if it does not freeze at all add some cold water or a very thin syrup of sugar.
286.Cold Sugar Syrup for Fruit Ice.— Dissolve 1 pound sugar in 1 pint cold water and use as directed in following recipe. This is the ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup is wanted dissolve 1 pound sugar in ½ pint water.
287.Strawberry Ice.— Wash and drain 1 quart ripe strawberries and press them through a sieve; mix the pulp with 1 pintsugar syrup, as in No. 286, and the juice of 2 lemons; press it through a fine hair sieve, put it into a freezer and freeze as directed.
288.Pineapple Ice.— Choose a large, ripe pineapple, pare and grate it, or cut into pieces, and chop fine; put the pulp into a porcelain dish and pour over it ½ pint sugar syrup; cover and let it stand 1 hour; then add another ½ pint sugar syrup and the juice of 1 lemon; press it through a sieve and put in a freezer to freeze.
289.Tutti Frutti Ice.— Pound ¾ pound blanched sweet almonds and 12 bitter ones with a little cold water very fine; pour over 1 pint water and let them stand for ½ hour; then press them through a hair sieve; mix this almond milk with 2 pints sugar syrup and 1 teaspoonful vanilla; put this into a freezer and freeze; when frozen take the paddle of the freezer out and put in different kinds of fruit cut into small dice—either fresh or preserved peaches, pineapples, plums, cherries or apricots.
290.Peach Ice.— Pare and cut 12 large, ripe peaches into pieces, press them through a sieve, mix with a little over 1 pint sugar syrup and freeze. Ices from egg plums and apricots are made in the same way.
291.Melon Ice.— Choose a nice, ripe musk melon, cut it in half, remove the seeds and green portion and press the soft part through a sieve; mix it with an equal quantity of sugar syrup, a little vanilla extract, the juice of 1 lemon, a little orange blossom water and freeze as directed.
292.Orange Ice.— Mix 1 quart sugar syrup with the juice of 10 oranges, put in the thin peel of 2 oranges and let it stand for 6 minutes; remove the peel, pour the syrup through a sieve and freeze as directed.
293.Lemon Ice.— Mix the juice of 5 lemons with 1 quart sugar syrup and freeze.
294.Sorbetis served in Europe at balls and suppers.
295.Champagne Sorbet.— Dissolve 1 pound sugar in 1½ pints cold water, add the juice of 2 lemons and 6 oranges and alittle of the peel of each and let it stand 10 minutes; remove the peel, add ½ bottle champagne, put it into a freezer and work for ¼ hour; 10 minutes before serving add ½ bottle champagne, work it for a few minutes longer and then serve in glasses. Sorbet should not freeze hard; it should be a creamy liquid and ice cold.
296.Pineapple Sorbet.— 1 quart pineapple syrup, the juice of 3 oranges and 1 lemon; mix all together, strain and put into a freezer, work it for ½ hour and add by degrees during the freezing process ½ bottle champagne; finish the same as Champagne Sorbet. Sorbets of oranges, strawberries, peaches, cherries and apricot syrup are made in a similar manner.
297.Strawberry Sherbet.— Press 1 quart ripe strawberries through a sieve, add ¾ pound sugar dissolved in 3 pints cold water, add the juice of 1 lemon and 2 teaspoonfuls orange flower water, cover and let stand for 2 hours; then strain through a fine sieve and set on ice for 1 or 2 hours; serve ice cold in small glasses.
298.Orange Granite.— Mix 1 pint orange juice with 3 pints sugar syrup, as in No. 286, the juice of 2 lemons and the peel of 1; let it stand a few minutes then strain through a sieve; pour the mixture into a freezer, cover and turn for 5 minutes; then take off the cover, cut the frozen part loose from the sides of freezer, turn for a few minutes longer and serve. Granite must not be frozen hard; it should have little lumps all through it. Granites of strawberries, pineapples, raspberries, currants, peaches, apricots or cherries are made in a similar way. In granite of currants omit the lemon juice.
299.Spongada aux peches.— Pare and cut into pieces some ripe peaches, press them through a sieve and take for 1 pint peach pulp 1 pint sugar syrup, as in No. 286, 2 teaspoonfuls vanilla extract, 1½ gills white of egg not beaten and 10 bitter almonds pounded to a paste with a little water; mix all well together and strain twice through a sieve; pour this into a freezer, cover and turn for 5 minutes; take off the cover, cut the frozen part loose from the sides of freezer, cover and turn again; repeat the operation of cuttingfrom the sides every 5 minutes; as soon as the mixture begins to thicken remove the paddle of freezer, work the mixture up and down with a large spoon and press it towards the sides and bottom of freezer; as soon as the contents of freezer have increased to double their size add 2 tablespoonfuls maraschino and serve in glasses.
300.Spongada au chocolat.— 1 pint sweet cream, ½ pound finely grated chocolate, ½ pound sugar, 2 teaspoonfuls vanilla extract, 1½ gills white of egg and 1 large cup water; boil the chocolate in the water for 5 minutes; when cold mix all the ingredients together and finish the same as in preceding recipe.
301.Spongada au Café.— 1 pint cold sweet cream, ½ pint very strong coffee, ½ pint whites of eggs (not whipped) and 1 pound powdered sugar; mix all together and finish the same as Spongada aux Pêches.
302.Spongada au marasquin.— 1½ gills white of eggs, 2 pints rich, sweet cream, 1½ cups sugar, 2 teaspoonfuls vanilla extract and 1½ gills maraschino; dissolve the sugar in the cream, add vanilla and the white of egg without having been beaten and finish the same as Spongada aux Pêches. The maraschino is to be added shortly before serving.
303.Orgeat of Almond Milk.— 1 pound sweet and 12 bitter almonds are scalded in boiling water, freed from their brown skins and laid for 1 hour in cold water; drain the almonds on a sieve and pound them fine with 1 pound sugar and a few spoonfuls water; put the pounded nuts into a porcelain dish, pour over them 4 quarts cold water, add 2 teaspoonfuls vanilla extract and strain through a napkin. The napkin should be well washed in cold water and wrung out previous to being used. Put this almond milk into glass bottles and place them on ice before serving.
304.Thé Polonaise.— Place a porcelain-lined saucepan over the fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1 lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6and sugar to taste; beat the whole with an egg beater over the fire till nearly boiling; instantly remove, continue beating for a few minutes longer and serve hot in cups. This is served at the end of a ball or party shortly before the guests go home.
305.Iced Tea.— Boil 1 quart milk with 4 tablespoonfuls sugar, add 1½ ounces tea, cover and set aside for 5 minutes; then strain and when cold pour it into an ice form; finish with whipped cream the same as Coffee Ice.
306.Iced Coffee.— Boil 1 quart milk with 4 tablespoonfuls sugar, add 1 cup coarsely ground coffee, cover and let it stand for 15 minutes; then strain and when cold put it into an ice form, cover and set into cracked ice with a little rock salt sprinkled between; let it stand for ½ hour; then thoroughly stir it with a long-handled spoon and mix with 1 pint whipped cream; serve in small cups.
307.Bread Crumbs.— Take stale bread or pieces which are left from the table, put them in a long, shallow tin pan and place in a medium hot oven; leave the door of oven open a little, so that the bread may dry slowly; when it is dry and has become a delicate brown color put the bread on a pastry board and roll it fine with a rolling pin; sift the crumbs through a sieve, return those which remain in it back on the board and roll and sift again; continue in this way until all the crumbs have been rolled fine and sifted; put them into a jar or box until wanted.
308.How to Prepare a Pudding Form.— Rub the inside of a form well with butter and thickly sprinkle it with fine bread crumbs; turn the form upside down, in order that the loose crumbs may fall out; the cover of the form must be treated the same way; fill form with the pudding mixture, put on the cover and tie it firmly with a cord; set the form in a vessel of boiling water so that ⅓ of it is immersed; then cover the vessel and boil slowly till done; add more water according as it diminishes through boiling. The form may be put in a large saucepan of boiling water and the latter covered with a deep dish or pan; but care must be taken not tohave too much water in the saucepan, otherwise it will get inside of the form.
Half the quantity of any of the following recipes will be sufficient for a small family, but care must be taken in measurement to use only theexacthalf.
309.Plum Pudding.— Take ¾ pound finely minced suet, ½ pound stoned raisins, ½ pound well cleansed currants, ¼ pound finely cut citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1 teaspoonful salt, 2 cups bread crumbs, ½ cup sour cream or milk, 1 cup syrup, 1 cup brown sugar, 1¼ pounds sifted flour, 1 teaspoonful baking soda dissolved in a little boiling water, 2 teaspoonfuls cream of tartar mixed with the flour and 1 glass brandy; mix all well together; have ready a large pudding form, rub the inside well with butter and sprinkle with bread crumbs; fill the mixture into the form and boil 4 hours; when done turn the pudding out onto a dish, pour brandy or rum over it, light and bring the pudding to table while burning; serve with hard sauce made as follows:—Stir 2 tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little nutmeg and the beaten whites of 2 eggs; sufficient for 20 persons. If any of the pudding be left put in a stone jar and it will keep for a long time. When wanted cut off a piece sufficient for dinner, put it in a colander over a vessel of boiling water, cover with a plate, steam for ½ hour and serve. The quantities cited in this recipe will make 1 large pudding or 2 medium sized ones.
310.English Plum Pudding.— 1½ pounds Muscatel raisins, 1¾ pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2 pounds bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6 ounces finely cut citron, the grated rind of 2 lemons, 1 ounceground nutmeg, 1 ounce cinnamon, ½ ounce ground bitter almonds and ¼ pint brandy; stone and cut up the raisins, but do not chop them; wash and dry the currants; mix all the dry ingredients together and moisten with the eggs, which should be well beaten; stir in the brandy and when all is well mixed butter and flour a strong pudding cloth; put in the mixture, tie up cloth very tightly, put into a large vessel of boiling water and boil from 6 to 8 hours; serve with brandy sauce. This quantity may be divided and boiled in buttered moulds. For small families this is the most desirable way, as the above ingredients will be found sufficient to make a pudding for 25 persons. This pudding is excellent, but any one troubled with dyspepsia had better not eat it.
311.Biscuit Pudding.— 2 cups milk, 1 cup butter, 2 cups flour, 1 cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the grated rind and juice of 1 lemon; put the milk with ½ of the butter over the fire; as soon as it boils stir in the sifted flour and keep on stirring until the contents of saucepan form into a smooth paste and loosen from bottom of saucepan; then transfer it to a dish and set aside to cool; stir the remaining butter to a cream and add alternately the yolks of eggs, the sugar and the paste; thoroughly stir this and add the lemon, vanilla and the 10 whites beaten to a stiff froth; fill into a well buttered and floured form, boil 2 hours and serve with wine cream sauce.Note.—This pudding should be served as soon as taken from the form. The above ingredients will make a pudding sufficient for 10 persons.
312.Cottage Pudding (baked).— Take 1½ cups milk, 3 cups prepared flour, ½ cup sugar, ½ cup butter, 3 eggs and the grated rind of 1 lemon; stir butter and sugar to a cream, add by degrees the eggs and lemon and lastly, alternately, the flour and milk; butter a long tin pan, sprinkle with bread crumbs, pour in the mixture and bake ½ hour; serve with wine or nutmeg sauce; in serving cut the pudding into squares; sufficient for 10 persons.
313.Cottage Pudding (boiled).— Prepare a batter the same as in foregoing recipe, butter a pudding form, sprinkle with breadcrumbs and pour in the mixture; the form should be about ¾ full; boil 2 hours and serve with following sauce:—Stir ½ cup butter with 1½ cups powdered sugar to a cream, add the yolk of 1 egg, some pitted or preserved cherries and 1 tablespoonful brandy; or add bruised strawberries, blackberries or peaches cut into small pieces.
314.Cottage Apple Pudding.— Prepare a batter as for Cottage Pudding (baked) and add 3 cups finely cut apples; in other respects treat the same as foregoing recipe and serve with lemon sauce.
315.Batter Fruit Pudding.— ¼ pound butter, 4 tablespoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless raisins and currants, ½ cup finely cut citron, the grated rind of 1 lemon and a little nutmeg; stir butter and sugar to a cream and add the eggs by degrees; then add alternately the sifted flour and milk, next the fruit, lemon and nutmeg; butter a pudding form, sprinkle with bread crumbs, put in the mixture and boil 2 hours; serve with hard, brandy or punch sauce.Note.—The fruit should be dusted with flour before adding it to the batter; sufficient for 10 persons.
316.Prince Regent Pudding.— After removing the crust off a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk over it; then stir 2 tablespoonfuls butter with 4 tablespoonfuls sugar to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, ¼ pound well cleansed seedless raisins, the bread and the beaten whites of the eggs; fill this into a pudding form which has been well buttered and sprinkled with bread crumbs, close tightly and boil 2 hours: serve with sherry wine, cream or brandy sauce.
317.Layer Pudding (German style).— Cut a 5 cent Vienna loaf of bread (after the crust has been removed) into thin slices; butter these on both sides, dip each slice into milk, lay them on top of one another and set aside; mix together ½ cup stoned raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut citron and ½ teaspoonful cinnamon; beat 8 eggs to a froth and add, stirring constantly, 1 pint milk; next butter apudding form and sprinkle thickly with bread crumbs; put in a layer of the slices of bread, sprinkle over them some of the fruit mixture and 2 tablespoonfuls sugar; then put in another layer of bread, fruit and sugar; continue until all is used; then pour over it the milk and eggs, cover the form closely and boil 1½ hours; serve with hard or cherry sauce; sufficient for 12 persons.
318.Portugal Pudding.— Grate the crust from a small loaf of bread and soak the latter in milk; when soft press it out and put in a saucepan with 1 tablespoonful butter and 1 tablespoonful clarified dripping; stir for 5 minutes over the fire, transfer it to a dish and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls sugar, ¼ pound stoned raisins, ¼ pound well washed currants, the grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut citron, ½ cup Cognac or rum and lastly the beaten whites of the eggs; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with hard or wine sauce; sufficient for 10 persons.
319.Ipsilanti Pudding.— Mix 1 cup bread crumbs with 1 cup sweet cream and let it stand ½ hour; stir ¼ pound butter with 6 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs; after this is well blended together add by degrees the bread, the grated rind of 1 lemon, 6 ounces finely cut citron, 4 tablespoonfuls bread crumbs fried in butter, 1 teaspoonful ground cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger; beat the whites of the 8 eggs to a stiff froth, mix all well together, fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs, boil 2 hours and serve with wine or cherry sauce.
320.Fine Cherry Pudding (of fresh fruit, for a family of 6).— ¼ pound finely chopped suet, ½ pound flour, 2 eggs, 2 tablespoonfuls sugar, ½ pint milk or water, 1½ teaspoonfuls baking powder sifted with the flour and a little salt; mix all the ingredients together; add ½ pound cherries (minus the pits) to the batter and fill the mixture into a pudding form which has been wellbuttered and sprinkled with bread crumbs; boil the pudding 2 hours and serve with the following sauce:—Stir 2 tablespoonfuls butter with 8 of powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls Cognac, rum or sherry wine and lastly the whites of the eggs beaten to a stiff froth and ½ cup stoned cherries. 2 tablespoonfuls of lard, butter or clarified drippings may be substituted for suet, and instead of cherries any other kind of fruit may be used.
321.Cherry Pudding (of preserved Cherries).— ¼ pound finely chopped suet, 2 cups flour, 1½ teaspoonfuls baking powder, 2 tablespoonfuls sugar, ½ teaspoonful salt, 2 eggs and 1 cup milk or water; sift flour, sugar, salt and powder into a bowl and mix them with the finely chopped suet; make a hole in center, put in the yolks of the 2 eggs, gradually add the milk and mix the whole into a smooth batter; lastly add the whites of the eggs, beaten to a stiff froth; put a can of preserved cherries in a colander or sieve, drain off all the liquor and stir 1 cup of the cherries into the batter; butter well with butter or lard a pudding form and dust it with finely sifted bread crumbs; fill in the mixture, put on the cover and tie it tightly with a string; place the form in a large saucepan of boiling water (the form should not be immersed in the water more than half its depth), cover the saucepan with a deep dish or pan, so that no steam can escape, and boil 2 hours; according as the water boils away add more boiling water; when done turn the pudding onto a round plate and serve with the following sauce:—Put 1 tablespoonful cornstarch in a saucepan and mix it with a little cold water; add 1 cup boiling water, stirring constantly, and let it boil for 2 minutes; then remove it from fire, add 1 cup cherry syrup, 1 teaspoonful vanilla, a little more sugar, 1 glass sherry wine and lastly 2 tablespoonfuls preserved cherries. 1 tablespoonful lard or butter may be used instead of suet. This pudding can be made of all kinds of preserved fruit; sufficient for a family of 6 persons.
322.Cherry Batter Pudding.— Stir ½ cup butter with 3 tablespoonfuls sugar to a cream, add by degrees 4 eggs and alternately 4 cups Hecker’s prepared flour and 2 cups milk; then add 1 quart cherries; butter a pudding form, sprinkle with breadcrumbs, put in the mixture, cover the form, set in a kettle of boiling water, so that the form is half immersed, and boil 2 hours; serve with cherry, hard or wine sauce; or stir one cup pitted cherries into the hard sauce.Note.—If fresh cherries are not available the California canned cherries may be used, and will be found excellent. If canned fruit is used drain off the juice and only put the cherries into the batter, using the liquor either for the sauce or to make a form of jelly (see Jelly). California preserved peaches and apricots also make very fine puddings. The above recipe is sufficient for 12 persons.
323.Plain Suet Pudding.— ½ pound finely chopped suet, 4 cups sifted flour mixed with 3 teaspoonfuls baking powder, 1 teaspoonful salt, ½ cup sugar, 4 eggs and 1 pint milk; beat up the eggs and add the salt and milk; when this is well beaten together add the flour with the powder and sugar, mix the suet with a little flour and stir it into the batter; butter a pudding dish, sprinkle with bread crumbs, pour in the mixture, put on the cover, set the form in a kettle of boiling water, so that the water covers half of the form, and boil 2 hours; serve with strawberry sauce made as follows:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream; wash and mash finely 1 cup strawberries and mix them with the sauce; stir a handful of whole berries into it, put the sauce into a glass dish, smooth it with a knife and set some whole strawberries all around the top. Pitless cherries, cut up peaches, pitless plums or blackberries may be substituted for strawberries. The above quantities will make a pudding sufficient for 12 persons.
324.—Suet Pudding (with Apples).— Dust 3 cups finely chopped apples with flour and stir them into the plain suet pudding mixture; otherwise treat the same as Plain Suet Pudding and serve with hard or sherry wine sauce.
325.Blackberry Puddingis made in the same manner as Plain Suet Pudding, except that 1 quart well washed and floured blackberries are stirred into the batter; serve with hard sauce, into which 1 cup bruised blackberries may be stirred. Huckleberry pudding is made the same way.
326.Cherry Suet Pudding.— Add to the plain suet pudding mixture 1 pound stoned cherries (which should be dusted with flour before adding) and finish the same as Apple Suet Pudding; serve with following sauce:—Take 1 pound cherries and pound half of them fine in a mortar; place the whole cherries with the pounded ones in a saucepan over the fire, add 1 cup water and boil till tender; then strain them through a sieve, return the liquor to saucepan, sweeten to taste, add 2 teaspoonfuls cornstarch dissolved in a little cold water, a piece of cinnamon and boil a few minutes; then add ½ pint claret and serve; or stir into the hard sauce 1 cup pitted cherries. Both of these sauces are excellent with cherry pudding.
327.Suet Pudding (with Nuts).— Stir into the plain suet pudding mixture 1 cup chopped almonds, walnuts or any kind of nuts; boil in the form the same as Plain Suet Pudding and serve with nut sauce, which is made as follows:—Stir ½ cup butter with 1½ cups powdered sugar to a cream and add the yolks of 2 eggs and 1 cup chopped nuts.
328.Suet Pudding (with Raisins).— Stir into the plain suet mixture 1½ cups stoned raisins broken into pieces, boil the same as Plain Suet Pudding and serve with hard sauce flavored with rum and mixed with ½ cup blanched almonds or walnuts broken into pieces.
329.Suet Fruit Pudding.— 1 cup finely chopped suet, 1 cup milk, 1 cup molasses, 1 cup seedless raisins, 1 cup currants, 1 teaspoonful cinnamon, ½ teaspoonful cloves, ½ nutmeg, ½ teaspoonful salt, 4 eggs, 2 cups bread crumbs and 2 cups sifted prepared flour; mix all the ingredients together, fill the mixture, into a well buttered pudding form, boil 2½ hours and serve with the following sauce:—Boil 1½ cups water, add 1 tablespoonful flour wet with ½ cup cold water and boil for a few minutes; then add 1 tablespoonful butter, a little nutmeg, the juice of 1 lemon and sweeten to taste.
330.Marrow Pudding.— ¼ pound finely chopped beef marrow, ¼ pound finely chopped suet, 5 eggs, 2 cups bread crumbs, ½cup milk, ½ pound prepared flour, ½ cup rum, ½ cup sugar, ¼ pound raisins, the same of well washed currants, 2 ounces finely cut citron, the grated rind of 1 lemon, ½ grated nutmeg and 1 teaspoonful salt; mix all together with the yolks of 5 eggs and add lastly the whites of the eggs, beaten to a stiff froth; put the mixture in a well buttered pudding form and boil 3 hours; serve with hard or brandy sauce. This pudding may also be boiled in a cloth, but is much finer when done in a form; sufficient for 10 persons.
331.Fig Pudding.— ½ pound finely chopped suet, 4 eggs, 1 pint milk, ½ pound figs cut into pieces, 1 pound flour and 3 teaspoonfuls baking powder; mix flour and baking powder together, add suet, eggs, 1 teaspoonful salt, the figs and mix it with the milk into a stiff batter; add 2 tablespoonfuls sugar, fill the mixture into a well buttered pudding form and boil 2 hours; serve with hard or wine sauce.
332.Apple Pudding (baked).— Stir 2 tablespoonfuls butter to a cream, add ¼ pound sugar, ½ cup chopped almonds, the yolks of 6 eggs, 3 tablespoonfuls flour, the grated rind of 1 lemon and 1 quart stewed apples; mix all together, add the beaten whites of the eggs, fill the mixture into a buttered pudding dish and bake 1 hour; when done sprinkle with powdered sugar and serve without sauce in the same dish in which it was baked.
333.Pineapple Pudding (or Souflée).— Boil 1 pint milk with 1 tablespoonful butter, while boiling sprinkle in 1 pint sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from bottom of saucepan; transfer it to a dish to cool; stir 1 tablespoonful butter to a cream, add alternately the yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind of 1 lemon and the paste (1 spoonful at a time); lastly add the whites of the eggs, beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of the mixture and sprinkle over it a few bread crumbs; put over this a layer of stewed or preserved pineapples (cut into small dice) and sprinkle over a few bread crumbs; then a layer of the mixture and pineapples,until all is used; let the last layer be the mixture; bake 1 hour and serve with raspberry sauce; sufficient for a family of 8. Preserved peaches, apricots or cherries may be used instead of pineapples.
334.Almond Sponge Pudding.— Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire; as soon as it boils stir in ½ pound sifted flour, keep stirring until it forms into a smooth dough and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 9 eggs, 9 tablespoonfuls sugar and the dough; stir it with a potato masher until all the dough, the 9 yolks and 9 tablespoonfuls sugar have been used; add 1 cup finely chopped or grated almonds, the juice and rind of 1 lemon and lastly the beaten whites of 9 eggs; fill this mixture into a pudding form which has been well buttered and sprinkled with bread crumbs or flour and boil 2 hours; serve with the following sauce:—Place a saucepan over the fire with 1 pint white wine, 4 tablespoonfuls sugar, a little lemon rind and 3 whole eggs; beat this until just about to boil; instantly remove from the fire and serve in a sauciere with the pudding.Note.—The pudding should be served immediately after being turned out.
335.Nut Pudding.— Remove the shells from 1 pound walnuts, scald the nuts in boiling water and remove the fine brown skin; pound them in a mortar with white of egg and mix them with ¾ cup milk; boil ½ pint milk with ½ tablespoonful butter and while boiling add slowly 1 cup sifted flour; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; put the paste in a dish, mix it with the pounded nuts and set aside to cool; stir 1½ tablespoonfuls butter to a cream and add by degrees the yolks of 8 eggs, 4 tablespoonfuls sugar and (by spoonfuls) the paste; when all is well mixed add the whites of the eggs, beaten to a stiff froth; butter a pudding dish, sprinkle with bread crumbs, fill in the mixture, set the dish into a pan of hot water and bake 1 hour in a medium hot oven; when done turn it onto a dish and serve with fruit or nut sauce; care should be taken not to use too small a dish, as the pudding raises very light; serve as soon as baked.
336.Uncle Tom’s Pudding.— Mix 2 teaspoonfuls baking powder with 3 cups sifted flour and a little salt, add 1 cup molasses, 1 cup finely chopped suet, 2 tablespoonfuls sugar, 1 teaspoonful ground ginger, 1 teaspoonful cinnamon, ½ teaspoonful cloves, ½ grated nutmeg, 1 cup buttermilk and 3 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil 2 hours; serve with lemon or hard sauce.
337.Plain German Flour Pudding.— Sift 4 cups flour, add ½ teaspoonful salt, 4 tablespoonfuls sugar, the grated rind of 1 lemon, 1 cup seedless raisins, 1 yeast cake dissolved in ½ cup warm milk, 2 tablespoonfuls melted butter, 1½ cups warm milk and 2 eggs; mix all together into a stiff batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and set in a warm place till it rises to double its height; then cover the form and boil 2 hours; serve with roast meat and stewed fruit or with sauce.
338.The Queen of Puddings (with Strawberries).— 1 cup sugar, 2 cups fine bread crumbs, 6 eggs, 2 tablespoonfuls butter, the grated rind of 1 lemon, 4 cups milk and 1 pint strawberries; soak the bread crumbs in the milk for ½ hour; stir butter and sugar to a cream, add by degrees the yolks of the eggs and next the bread crumbs (by spoonfuls), stirring constantly; lastly add the whites of 3 eggs, beaten to a stiff froth, and the lemon; fill this into a buttered pudding dish, which should be a large one and but ⅔ full; bake until done; draw to the front of oven, put a layer of fresh strawberries over it, sprinkle with sugar and cover with a meringue made of the 3 remaining whites of eggs and 1 tablespoonful powdered sugar; put it back in the oven and bake for a few minutes, until the meringue begins to color; serve cold with cream or vanilla sauce. Any kind of fruit may be used instead of strawberries, as may also jelly or marmalade.
339.Indian Pudding (boiled).— Bring 1 pint milk to a boil, stir into it 1 cup yellow Indian meal and boil 5 minutes, stirring constantly; then take it from the fire and mix with 1 cup molasses, 1 tablespoonful ground ginger, 1 cup chopped suet, ½ teaspoonfulsalt and 2 eggs; when this is well blended together fill it into a buttered pudding form and boil 3 hours; serve with the following sauce:—Mix 2 teaspoonfuls cornstarch with a little cold water, add 1½ cups boiling water and boil a few minutes; then add ¼ teaspoonful salt, 1 tablespoonful butter, the juice of 1 lemon, 1 cup sugar, 1 teaspoonful vanilla and some grated nutmeg.
340.Economical Boiled Pudding.— 1 cup milk, 1 cup stoned raisins, 1 cup fine chopped suet, ½ cup molasses, ½ cup brown sugar, 3 cups flour, 1½ teaspoonfuls baking powder, 1 teaspoonful grated nutmeg, the same of cinnamon, ½ teaspoonful cloves. Mix all together and boil in a form 2 hours; serve with lemon or vanilla sauce.
341.Graham Flour Pudding (also called Imitation Plum Pudding).— Two large slices of bread, ½ cup milk, ¼ pound butter, 1 cup stoned raisins, 1 cup currants, ½ cup finely sliced citron, 1 cup molasses, 1 cup graham flour, 1 cup sugar, 1 glass brandy and 1 teaspoonful baking soda dissolved in a little hot water; mixed with the molasses, 3 eggs, 1 teaspoonful allspice, ½ grated nutmeg and ½ teaspoonful salt; break the bread into small pieces and put it with the milk into a bowl; stir butter and sugar to a cream; add the eggs, one at a time, stirring a few minutes between each addition; next add the spice; then, alternately, the bread, molasses and flour; when this is well mixed dust the fruit with flour and stir it into the mixture; butter a pudding form and dust with fine bread crumbs; put in the mixture, close the form and set it in a kettle of boiling water (only enough water to half cover the form should be used); cover the kettle and boil 3 hours; serve with brandy or hard sauce. Half of the above quantities will make a pudding sufficient for a family of 6 persons.
342.Madeira Pudding.— Pare the crust off a 6 cent loaf of bread; cut the bread into slices and dip each slice in Madeira wine; mix 5 tablespoonfuls sugar with ¼ pound finely cut preserved orange peel, a little nutmeg and cinnamon; have ready a well buttered pudding form, which sprinkle with fine breadcrumbs; first put in a layer of bread and sprinkle over it some of the mixed sugar; then a layer of currant jelly; continue in this fashion until all is used up; lay 1 tablespoonful butter in small pieces on top; beat up 6 eggs with 1 pint cream or milk and pour it into the form over the bread; close the form and boil 1½ hours; serve with the following sauce:—Put 1 pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1 lemon, a piece of cinnamon and ½ cup sugar; place over the fire and stir with an egg beater until nearly boiling; instantly remove and serve with the pudding. If the sauce is allowed to boil it will be spoiled.
343.Almond Pudding.— Stir 2 tablespoonfuls butter to a cream, add 5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chopped almonds, the grated rind and juice of 1 lemon, 2 cups fine bread crumbs and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, cover tightly and boil 1½ hours; serve with wine or cream sauce.
344.Boiled Bread Pudding.— Stir 1 tablespoonful butter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the grated rind of ½ lemon, 2 cups bread crumbs, ½ cup milk, 2 ounces seedless raisins, the same quantity of well cleansed currants and 2 tablespoonfuls finely chopped almonds; add lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill it with the mixture, put on the cover and boil 1½ hours; serve with sherry wine or cream sauce.
345.Zwieback Pudding, No. 1.— Butter a form and sprinkle with bread crumbs; take ½ pound round zwieback, ¼ pound seedless raisins, the same quantity of well cleansed currants and chopped almonds; put a layer of zwieback into the form and sprinkle some of the fruit over it; continue in this way until all is used; then beat up 6 eggs with 6 tablespoonfuls sugar and add 2½ cups milk; pour this over thezwiebackin the form, cover tightly and let it stand 1 hour; then boil 2 hours; serve with fruit, wine or hard sauce; sufficient for 10 persons.
346.Cabinet Pudding.— Stir ½ cup butter with 4 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs and the grated rind and juice of 1 lemon; cut the crust off a 5 cent loaf of bread, grate the white part and add it to the above mixture with 1½ cups milk, ¾ cup finely cut citron and the whites of the eggs beaten to a stiff froth; in the meantime pour over ¼ pound vanilla wafers and ½ pound macaroons, some Madeira or sherry wine and sprinkle with finely sifted bread crumbs; put a layer of the bread mixture, an inch in thickness, into the form and cover it with a layer of macaroons and wafers; then bread again; continue in this way until all is used, the last layer being the bread mixture; close the form tightly and boil 2 hours; serve with wine cream or hard sauce; sufficient for 12 persons.
347.Lemon Pudding (baked).— Stir 1 cup butter to a cream and add by degrees the yolks of 10 eggs, 2 whole eggs, the grated rind and juice of 3 lemons, 1 cup finely chopped almonds, 1 cup sugar and lastly the whites of the eggs, beaten to a stiff froth; line a pudding dish with rich pie crust, put in the mixture and bake 1 hour. Or take ¼ pound stale sponge cake, broken into small pieces, the juice of 4 lemons and the grated rind of 2, 1½ cups sugar, 1 pint cream, a little salt and nutmeg, the yolks of 6 eggs and the beaten whites of 3; put this into a pudding dish lined with pie crust and bake ½ hour.
348.Zwieback Pudding, No. 2.— Soak ½ pound zwieback in 1 pint milk; stir ¼ pound butter with 3 tablespoonfuls sugar to a cream; add by degrees the yolks of 6 eggs, ¼ teaspoonful cinnamon and 1 cup finely chopped almonds; add lastly the zwieback and the whites of the eggs beaten to a stiff froth; put the mixture into a well buttered pudding form and boil 1 hour; serve with wine sauce.
349.Pumpernickel Pudding.— Cut some stale pumpernickel into slices and dry them in the oven; then lay on a board, roll fine and sift them; take 1 cup pumpernickel crumbs, 4 eggs, 2 tablespoonfuls dripping or ½ cup finely chopped suet, 5 tablespoonfulssugar, 1 teaspoonful cloves, the same quantity of cinnamon and the grated rind and juice of 1 lemon; stir the yolks of eggs and sugar to a cream; add by degrees the dripping, bread crumbs and other ingredients; add lastly the beaten whites of the eggs; fill this into a well buttered form and boil 1½ hours; serve with lemon or brandy sauce; sufficient for a family of 6 persons. This pudding is the equal of a fine plum pudding.
350.Vienna Pudding.— Stir ¼ pound butter with 1 cup sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of ½ lemon and the juice of 2; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
351.Chocolate Pudding.— Stir 2 ounces butter with 1 cup powdered sugar to a cream, add bydegreesthe yolks of 9 eggs and stir for 20 minutes; then add 2 ounces finely chopped almonds, the grated rind and juice of 1 lemon, ¼ pound grated chocolate and 6 ounces rye bread which has been dried in the oven and rolled fine with a rolling pin; add lastly a glass of Madeira wine or rum and the whites of the 9 eggs, beaten to a stiff froth; put the mixture into a well buttered form, boil 2 hours and serve with wine or punch sauce.
352.Apple Pudding (with Almonds).— Place a saucepan over the fire with 1 tablespoonful butter; add 1 soup plate finely cut apples, 2 tablespoonfuls well cleansed currants, the same quantity of seedless raisins and finely cut citron, ¼ pound finely chopped almonds, the grated rind of ½ lemon or orange and ¾ cup sugar; stir this over the fire until the apples begin to get soft, add ½ cup raspberry or currant jelly and set aside to cool; beat up the yolksof 7 eggs, add by degrees ¼ pound finely rolled zwieback, the apples and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered pudding dish and bake ¾ hour in a medium hot oven; when done turn the pudding onto a dish, dust with sugar and serve without sauce; sufficient for 10 persons. It may also be served in the dish in which it is baked.
353.Nudel Pudding.— Prepare the nudels from the yolks of 2 eggs and sufficient flour to make a stiff dough; roll it out thin and cut into long strips about 1½ inches wide; lay 4 strips on top of one another and cut them as fine as possible; then drop them into boiling milk and boil 10 minutes; drain on a sieve, return the nudels to the fire, add ½ tablespoonful butter, 3 macaroons pounded fine, 1 tablespoonful currant or apple jelly and a glass of sherry wine; shake this several times over the fire, spread the mixture on buttered tins ¾ inch in thickness and set in a cool place; put 1 ounce finely chopped or pounded almonds in ½ pint milk, let it stand ½ hour, add 1 whole egg, the yolks of 6 and 3 tablespoonfuls sugar; when well mixed strain through a sieve and cut the nudels with a cake cutter into rounds; put them in rows over one another into a form which has been well buttered and sprinkled with bread crumbs, sprinkle some pounded macaroons between, pour the cream over it and place the form in a vessel of hot water; set it on the stove to simmer gently for 1 hour; when done carefully turn the pudding out onto a dish and serve with almond, cream or fruit sauce. These quantities are sufficient for a family of 8 persons.
354.Potato Pudding.— Boil 8 large potatoes with their skins in water until done; take from the water and set them for a few minutes in the oven to dry; then set them in a cool place; when cold remove the skins and grate the potatoes on a grater; use only that portion which falls behind the grater; this should make 1 quart of grated potatoes; stir ¼ pound butter with 1 cup sugar to a cream and add by degrees the yolks of 8 eggs, the grated rind of 1 lemon, ¼ pound blanched almonds well pounded and 2 tablespoonfuls dry farina; when this is well mixed add the potatoes and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding dish,sprinkle well with bread crumbs, put in the mixture and cover tightly; set the form into a vessel of boiling water (use only enough water to half cover the form), cover the vessel closely and boil slowly for 2 hours; when done take the form from the water and set it for a few minutes in the oven; then carefully turn the pudding onto a round plate and serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 1 cup fresh strawberries (either stir them into the sauce whole or mash them). Fresh cherries freed of their pits or preserved cherries may be used in place of strawberries. The pudding may also be served with either wine, lemon or fruit sauce; it should be served as soon as taken from the form.
355.Plain Bread Pudding, No. 1.— Lay 3 slices of a 5-cent loaf of bread (minus the crust) in a pudding dish and pour over them 1 quart cold milk; set the dish on the side of stove to heat gradually; when hot stir 2 eggs with 2½ tablespoonfuls sugar to a cream and add a little cold milk or water and 1 teaspoonful essence of lemon; stir this into the bread and milk; put ½ tablespoonful butter in small bits on top, grate over some nutmeg, bake in oven from 20 to 30 minutes and serve hot or cold without sauce.
356.Plain Bread Pudding (baked), No. 2.— Put 3 slices of bread (minus the crust) into a pudding dish and pour over them 1 quart boiling milk; cover the dish and let it stand until cold; then beat up the bread with a fork; stir 3 eggs with 3 or 4 tablespoonfuls sugar to a cream and mix it with the bread; flavor with lemon; put a few small pieces of butter with a little grated nutmeg on top and bake in the oven till thick; serve with lemon or nutmeg sauce. ¼ pound raisins or currants may be added if liked.
357.Bird’s Nest Pudding.— Peel 6 good sized greening apples, remove the cores with an apple corer without breaking thefruit, put them in a long, shallow tin pan, pour over 2 cups boiling water, cover with a pan of same size and let them boil on top of stove for 5 minutes; then drain off all the water and put 1 teaspoonful apple or currant jelly into each apple. For batter take 1 cup flour, 1½ teaspoonfuls baking powder, 1 cup milk, 2 eggs, ¼ teaspoonful salt, 1 tablespoonful lard, butter or clarified dripping and 2 teaspoonfuls sugar; sift flour, powder, sugar and salt into a bowl; put in the butter or lard and chop it fine in the flour; make a hollow in center and put in the yolks of the 2 eggs; then add the milk gradually and mix the whole into a smooth batter; add lastly the whites of the eggs beaten to a stiff froth; pour the batter over the apples and bake ½ hour in a medium hot oven; serve as soon as done and send the following sauce to table with it:—Stir 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a white cream and add the yolk of 1 egg, 1 tablespoonful rum or brandy and a little nutmeg; lastly stir in the white of the egg, beaten to a stiff froth; in serving give to each individual an apple on a small plate and a large spoonful of sauce on each apple; sufficient for a family of 6. This pudding has the advantages of being healthy and excellent, while not being expensive.
358.Bread Pudding (boiled).— Soak ¾ pound stale bread (minus the crust) in water; when soft press it out either in a napkin or with the hands; melt 2 tablespoonfuls butter or clarified dripping in a saucepan, add the bread and stir over the fire till it has formed into a compact mass and loosens itself from bottom of saucepan; transfer the bread to a dish; stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add them by degrees to the bread; add 2 cups well cleansed currants, ½ cup finely chopped almonds, the grated rind and juice of ½ lemon, a little nutmeg and ½ teaspoonful cinnamon; add lastly the whites of 6 eggs, beaten to a stiff froth; butter a pudding form and sprinkle with bread crumbs; fill in the mixture, put on the cover, place the form in a vessel of boiling water, cover closely and boil 2 hours; serve with lemon, fruit or hard sauce.
359.Bread Fruit Pudding.— Pare off the crust from a 5-cent loaf of bread and cut the loaf into thin slices; spread the slices on both sides with any kind of fruit marmalade; butter a pudding form, sprinkle with bread crumbs and lay in the bread; stir 8 eggs with ½ cup sugar and the grated rind of 1 lemon until they foam; add by degrees 1 pint hot milk, stirring constantly; pour this over the bread, cover the form tightly and boil 1½ hours; serve with wine cream sauce.
360.Bread Sponge Pudding.— Boil 1 cup milk with 1 tablespoonful butter; stir in while boiling 1 cup sifted flour and keep stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 4 tablespoonfuls sugar, the paste, ¼ pound well cleansed currants, a little nutmeg and grated lemon peel; pour ½ cup rum over 1 cup fine bread crumbs and add them to the above mixture with the beaten whites of the 5 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil in a tightly covered vessel of water for 2 hours; serve with wine cream, fruit or hard sauce; sufficient for 8 persons.
361.Hanoverian Pudding.— Pare and quarter 6 large pippin or greening apples and cut them into fine slices; put them in a saucepan with 1 tablespoonful butter, ½ cup sugar, 1 tablespoonful well cleansed currants, 1 tablespoonful seedless raisins, 2 tablespoonfuls finely cut citron and the grated rind and juice of ½ lemon; stir this over the fire till the apples begin to get soft; add ½ cup raspberry or currant jelly and set aside to cool; soak ¼ pound bread (minus the crust) in water and press it out in a napkin; then place it in a saucepan with 1 tablespoonful butter and stir over the fire until the bread loosens itself from bottom of saucepan; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 2 tablespoonfuls sugar and the bread (by spoonfuls); add lastly the beaten whites of the eggs; next butter a pudding dish and sprinkle with bread crumbs; put in a layer of bread mixture and over it alayer of apples; continue in this way until all is used; bake 40 minutes; serve with or without sauce.
362.Huckleberry Pudding (German style).— Soak a 5-cent loaf of bread (minus the crust) in milk till soft; press it out, put in a saucepan with 1 tablespoonful butter and stir over the fire to a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add (alternately) the yolks of 8 eggs, 5 tablespoonfuls sugar and the bread (by spoonfuls); when this is well mixed add 1 pint huckleberries and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered and floured pudding form, cover closely and boil in a kettle of water 2 hours; serve with hard or wine sauce. This pudding may be made of peaches, apples, cherries or blackberries; sufficient for 12 persons. For a small family ½ the above quantities will suffice.
363.Rye Bread Pudding.— Stir 1 tablespoonful butter to a cream and add by degrees ½ cup sugar and the yolks of 6 eggs; stir this for ½ hour; then add ¼ pound finely pounded almonds, ½ teaspoonful cloves, 1 teaspoonful cinnamon, a little cardamon and nutmeg and ¼ pound rye bread which has previously been cut into slices, dried in the oven and rolled fine with a rolling pin; add lastly the grated rind of 1 lemon, a small glass of Cognac or rum and the whites of the 6 eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and cover and set the form in a kettle of boiling water; the form should only be immersed in water half way; boil 1½ hours, keeping the kettle closely covered; serve with brandy, wine or hard sauce.
364.Apple Pudding (German art).— Pare, core and cut into quarters 6 good sized tart apples, put them in a stewpan with a little water and boil till half done; then carefully remove the apples to a pudding dish, pour 3 tablespoonfuls raspberry syrup or jelly over them and set aside to cool; place a saucepan over the fire with 1 pint milk and ½ tablespoonful butter; as soon as it boils put in 1 cup sifted flour and stir until the mixture forms into a smooth paste and loosens itself from the bottom of saucepan; transfer it to a dish; stir 1 tablespoonful butter to a cream and add alternatelythe yolks of 5 eggs, 5 tablespoonfuls sugar and the paste, a spoonful at a time; when this is well blended together add the grated rind of 1 lemon, ½ cup finely chopped almonds and lastly the beaten whites of 5 eggs; pour this mixture over the apples and bake in a medium hot oven for ¾ hour; it may be served with wine, fruit or hard sauce or may be dusted with sugar and served without a sauce.Note.—When peaches, cherries, plums or berries are used they need not be cooked before baking.
365.English Apple Pudding.— Butter a deep pudding dish and sprinkle with bread crumbs; line the sides of dish with a rich pie crust and put a narrow strip around the bottom so as to leave the center of bottom uncovered; next fill the dish with finely cut apples with some sugar sprinkled between them; add a very little nutmeg, a pinch of cinnamon and a little butter in small pieces; cover with the same crust and bake 1 hour; when done turn the pudding out onto a dish and serve with hard sauce. (See Sauce.)
366.Apple Pudding (boiled).— 1 cup finely chopped suet, 3 cups flour, 1 cup milk, 3 eggs, ½ cup sugar, 3 cups finely cut apples, ½ teaspoonful salt, a little grated lemon peel and 2 teaspoonfuls baking powder; sift flour, salt and powder into a bowl and add grated lemon peel and suet; next add the yolks of the eggs and mix the whole with the milk to a stiff batter; then add the beaten whites of the eggs; dust the apples with flour and stir them into batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover tightly and boil 2 hours; serve with hard sauce.Note.—The apples and dough may be put in layers in the form, putting first a layer of dough, then a layer of apples, then dough, and so on. This pudding may also be made of apricots, peaches, figs, plums or currants, citron or raisins.
367.Apple Bread Pudding (German art).— Pare and cut into slices 8 large tart apples; soak a 5 cent loaf of bread in cold water; when soft press it out and put in a saucepan over the fire with 2 tablespoonfuls butter; stir for 5 minutes and transfer it to a dish to cool; stir 4 tablespoonfuls sugar with the yolks of 4 eggsto a cream and add the bread, the sliced apples and lastly the whites of the eggs beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the bread mixture, boil 2 hours and serve with hard sauce.
368.Bread Pudding (with Apples).— Cut 3 slices of bread, ½ inch in thickness, from a 9 cent loaf of bread and soak them in cold water for 10 minutes; press out and put them over the fire in a saucepan with 1 tablespoonful butter; stir for 5 minutes, or until it has formed into a compact mass; transfer it to a dish; when cold stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the bread; then add 2 cups finely chopped apples, 2 tablespoonfuls fine bread crumbs and lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill in the bread mixture, close tightly and boil for 2 hours; serve with hard, fruit or wine sauce.
369.Apple Rice Pudding (German art).— Place a saucepan with ½ pound rice covered with cold water over the fire and boil 5 minutes; drain in colander, rinse off with cold water and return rice to saucepan; add 1 quart milk, ½ teaspoonful salt and boil till tender; pare and cut into slices 6 large tart apples and stew them in 2 tablespoonfuls butter till nearly done; put them into a pudding form; when rice is cold mix it with ¼ pound sugar, the yolks of 6 eggs and lastly the beaten whites of the eggs; pour it over the apples, bake in the oven and serve with the following sauce:—Put the apple peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the liquor to saucepan, add the juice of 1 lemon and boil 5 minutes; add 1 cup sugar and let it boil 5 minutes; serve with the pudding.
370.Apple Pudding à l’allemande.— Pare and core 6 medium sized greening apples, put them in a long, shallow tin pan, add 2 cups boiling water, cover with another pan of same size and boil 5 minutes; drain off the water and put them into a pudding dish of a size large enough to admit of the apples standing side by side. Prepare the pudding batter as follows:—Put 1 cup milk in asaucepan over the fire, add 1 tablespoonful butter and when it boils add 1 cup sifted flour, stirring constantly; continue the stirring until the mixture has formed into a smooth paste and loosens itself; then take it off the fire and let cool; in the meantime stir 1 tablespoonful butter to a cream and add 4 tablespoonfuls sugar and the yolks of 4 eggs, adding 1 yolk and 1 spoonful sugar at a time, stirring well; then add a little of the paste and continue in this way until all the paste, yolks and sugar are well mixed; add lastly the whites of the 4 eggs, beaten to a stiff froth; put 1 teaspoonful currant jelly into each apple, pour the batter over the apples and bake ¾ hour; serve with hard sauce.
371.Old-Fashioned Apple Pudding.— ½ pound finely chopped suet, 1 pound flour, 1 teaspoonful salt and 1 cup cold water; sift flour and salt into a bowl, add the suet and mix the whole with the water into a stiff paste; roll it out on a floured board ¼ inch in thickness, put in the center ½ dozen finely cut tart apples, sprinkle 1 tablespoonful sugar and a little flour between them and add a pinch of nutmeg and 1 teaspoonful butter in small pieces; dip a large napkin in hot water, ring out and dust it with flour; cover the apples with the paste, lay the pudding in center of cloth, fold the cloth together and tie it tightly; have a large kettle of water with ½ tablespoonful salt over the fire; as soon as it boils put in the pudding, cover the kettle and boil 2 hours; serve with hard, brandy or cherry wine sauce and if liquor is objected to serve with nutmeg sauce. The pudding should be served as soon as taken from the water. For a small family half these quantities will be sufficient.
372.Roly-Poly.— 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and ¾ cup water; mix this into a stiff dough, roll out ⅛ of an inch in thickness, brush it over with beaten egg and sprinkle over 1 tablespoonful bread crumbs; put on a layer of finely cut apples, sprinkle over 1 spoonful sugar, roll the dough up like a music sheet, brush the outside all over with beaten eggs and sprinkle with fine bread crumbs; dip a napkin into hot water, wring out dry and dust the inside with flour; put the pudding in center of cloth, foldthe napkin around it, lap the ends over and fasten with a pin; tie a string around it, drop into slightly salted boiling water and boil for 2 hours; serve with the following sauce:—Mix 1 tablespoonful cornstarch with ½ cup cold water and add 1 cup boiling water and 2 tablespoonfuls butter; boil 5 minutes, strain through a sieve, add 1 cup sugar, a little lemon juice and 1 cup sherry wine; or serve with hard sauce.