English Rice Pudding.
1 gill of chopped suet.1 gill of stoned raisins.1 heaped gill of rice.1 level teaspoonful of salt.1 gill of sugar.1 quart of milk.
1 gill of chopped suet.1 gill of stoned raisins.1 heaped gill of rice.1 level teaspoonful of salt.1 gill of sugar.1 quart of milk.
1 gill of chopped suet.1 gill of stoned raisins.1 heaped gill of rice.1 level teaspoonful of salt.1 gill of sugar.1 quart of milk.
1 gill of chopped suet.
1 gill of stoned raisins.
1 heaped gill of rice.
1 level teaspoonful of salt.
1 gill of sugar.
1 quart of milk.
Wash the rice, and mix it with the suet, sugar, raisins, and salt. Add one pint of the milk; then place in a very moderate oven and cook for half an hour. At the end of that time stir in the second pint of milk, and continue cooking slowly for two hours. Serve hot.
1 gill of rice.1 quart of milk.1 gill of raisins.1/2 teaspoonful of salt.3 tablespoonfuls of sugar.1 tablespoonful of cinnamon.
1 gill of rice.1 quart of milk.1 gill of raisins.1/2 teaspoonful of salt.3 tablespoonfuls of sugar.1 tablespoonful of cinnamon.
1 gill of rice.1 quart of milk.1 gill of raisins.1/2 teaspoonful of salt.3 tablespoonfuls of sugar.1 tablespoonful of cinnamon.
1 gill of rice.
1 quart of milk.
1 gill of raisins.
1/2 teaspoonful of salt.
3 tablespoonfuls of sugar.
1 tablespoonful of cinnamon.
Wash the rice and put it in a pudding dish with the sugar, salt, cinnamon, raisins, and a pint of the milk. Bake in a slow oven for one hour, stirring it twice in that time. Add the second pint of milk and cook an hour and a half longer. Serve hot. This pudding does not require a sauce.
1 pint of milk.3 level tablespoonfuls of farina.1/2 teaspoonful of salt.
1 pint of milk.3 level tablespoonfuls of farina.1/2 teaspoonful of salt.
1 pint of milk.3 level tablespoonfuls of farina.1/2 teaspoonful of salt.
1 pint of milk.
3 level tablespoonfuls of farina.
1/2 teaspoonful of salt.
Put the milk in the double-boiler. Measure the farina into a cup. When the milk boils, add the salt, and, with a tablespoon, stir the milk rapidly. When it is well in motion begin to sprinkle in the farina, stirring all the while. Beat the mixture well, and cook for thirty minutes. Serve with sugar and cream.
1 pint of milk.2 level tablespoonfuls of farina.1/2 teaspoonful of salt.1 tablespoonful of sugar.1/2 teaspoonful of vanilla.
1 pint of milk.2 level tablespoonfuls of farina.1/2 teaspoonful of salt.1 tablespoonful of sugar.1/2 teaspoonful of vanilla.
1 pint of milk.2 level tablespoonfuls of farina.1/2 teaspoonful of salt.1 tablespoonful of sugar.1/2 teaspoonful of vanilla.
1 pint of milk.
2 level tablespoonfuls of farina.
1/2 teaspoonful of salt.
1 tablespoonful of sugar.
1/2 teaspoonful of vanilla.
Put the milk in the double-boiler and set on the fire. When it boils, stir rapidly until all parts are in motion. Continue the stirring, and sprinkle in the farina. Now add the salt, and cook for forty minutes; then beat in the sugar and flavor. Dip a mould in cold water and turn the hot mixture into it. Set away to cool. Serve with sugar and cream, or any kind of preserved fruit.
Make the pudding the same as for cold farina, omitting the sugar and flavor. When it is cooked, add to it one gill of preserved jelly or marmalade. Turn into the mould and set away to cool. Serve with plain or whipped cream and sugar, or with soft custard.
1/4 package of pink gelatine, generous measure.1 gill of sherry.1 gill of boiling water.1 gill of cold water, scant.1 gill of sugar.1 lemon.
1/4 package of pink gelatine, generous measure.1 gill of sherry.1 gill of boiling water.1 gill of cold water, scant.1 gill of sugar.1 lemon.
1/4 package of pink gelatine, generous measure.1 gill of sherry.1 gill of boiling water.1 gill of cold water, scant.1 gill of sugar.1 lemon.
1/4 package of pink gelatine, generous measure.
1 gill of sherry.
1 gill of boiling water.
1 gill of cold water, scant.
1 gill of sugar.
1 lemon.
Soak the gelatine in the cold water for two hours; then pour the boiling water on it, keeping it in the same bowl in which it has been soaked. Add the sugar, and stir until the sugar and gelatine are dissolved. Now put in the wine and lemon juice. Strain the liquid into a large bowl and let it stand until cold; then place the bowl in a pan and surround it with water and ice. As soon as the liquid begins to thicken, beat it with a beater or a whisk until it is light and spongy. It will then be of a rose-pink color. Rinse a mould in cold water and pour the pudding into it. Set in a cold place for an hour or more. At serving time dip the mould in tepid water, to loosen the pudding. Wipe the outside of the mould and see to it that the pudding comes away from the sides. Turn out on a flat dish and serve with a custard sauce in a separate dish;or, this pudding may be served with whipped cream heaped around it; in which case the custard is, of course, omitted.
Uncolored gelatine may be used, if more convenient, and the pudding be colored with liquid cochineal.
1/4 box of gelatine.1/8 gill of cold water.1/2 pint (scant) of boiling water.Juice of one lemon.1/2 pint of sugar.Whites of two eggs.
1/4 box of gelatine.1/8 gill of cold water.1/2 pint (scant) of boiling water.Juice of one lemon.1/2 pint of sugar.Whites of two eggs.
1/4 box of gelatine.1/8 gill of cold water.1/2 pint (scant) of boiling water.Juice of one lemon.1/2 pint of sugar.Whites of two eggs.
1/4 box of gelatine.
1/8 gill of cold water.
1/2 pint (scant) of boiling water.
Juice of one lemon.
1/2 pint of sugar.
Whites of two eggs.
Soak the gelatine in the cold water for two hours. Pour upon this the boiling water, and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water to cool; ice water is the best. Stir frequently; and when it begins to congeal, add the unbeaten whites of the eggs, and beat constantly until the mixture becomes a thick, white sponge that will just pour. Immediately pour it into a mould that has been dipped in cold water, and set away to become firm.
At serving time dip the mould in tepid water and turn the pudding out on a flat dish. Pour the sauce around it, or serve in a separate dish. Make the sauce by the rule for custard sauce for snow blancmange.
1/2 pint of boiling water.1/2 gill of cold water.2 tablespoonfuls of corn starch.2 tablespoonfuls of sugar.2 tablespoonfuls of lemon juice.Whites of two eggs.
1/2 pint of boiling water.1/2 gill of cold water.2 tablespoonfuls of corn starch.2 tablespoonfuls of sugar.2 tablespoonfuls of lemon juice.Whites of two eggs.
1/2 pint of boiling water.1/2 gill of cold water.2 tablespoonfuls of corn starch.2 tablespoonfuls of sugar.2 tablespoonfuls of lemon juice.Whites of two eggs.
1/2 pint of boiling water.
1/2 gill of cold water.
2 tablespoonfuls of corn starch.
2 tablespoonfuls of sugar.
2 tablespoonfuls of lemon juice.
Whites of two eggs.
Put the sugar, lemon juice, and boiling water in a small saucepan,—not tin,—and set on the fire. Mix the cold water with the corn starch and stir into the boiling liquid. Put the saucepan in another pan of boiling water, and, after covering, cook the mixture for ten minutes. Beat the whites of the eggs to a stiff, dry froth, and stir them intothe cooked corn starch. Wet a mould in cold water and turn the mixture into it. Set away to cool. Serve with a custard sauce made the same as for snow blancmange.
1/4 box of gelatine.1/2 gill of cold water.1 gill of boiling water.1-1/2 gills of orange juice.Whites of two eggs.
1/4 box of gelatine.1/2 gill of cold water.1 gill of boiling water.1-1/2 gills of orange juice.Whites of two eggs.
1/4 box of gelatine.1/2 gill of cold water.1 gill of boiling water.1-1/2 gills of orange juice.Whites of two eggs.
1/4 box of gelatine.
1/2 gill of cold water.
1 gill of boiling water.
1-1/2 gills of orange juice.
Whites of two eggs.
Make this pudding the same as snow pudding No. 1, and serve with the same kind of sauce.
1 pint of milk.2 rounded tablespoonfuls of corn starch.2 tablespoonfuls of sugar.1/3 teaspoonful of salt.Whites of two eggs.2/3 teaspoonful of vanilla, or 1/4 teaspoonful of almond.
1 pint of milk.2 rounded tablespoonfuls of corn starch.2 tablespoonfuls of sugar.1/3 teaspoonful of salt.Whites of two eggs.2/3 teaspoonful of vanilla, or 1/4 teaspoonful of almond.
1 pint of milk.2 rounded tablespoonfuls of corn starch.2 tablespoonfuls of sugar.1/3 teaspoonful of salt.Whites of two eggs.2/3 teaspoonful of vanilla, or 1/4 teaspoonful of almond.
1 pint of milk.
2 rounded tablespoonfuls of corn starch.
2 tablespoonfuls of sugar.
1/3 teaspoonful of salt.
Whites of two eggs.
2/3 teaspoonful of vanilla, or 1/4 teaspoonful of almond.
Reserve one gill of the milk, and, putting the remainder in the double-boiler, set it on the fire. Mix the cold milk with the corn-starch. When the milk boils, stir in the corn starch and cold milk. Add the sugar and salt, and beat well. Replace the cover of the boiler and cook the pudding for ten minutes.
Beat the whites of the eggs to a stiff dry froth. Add the flavor and the whites of the eggs to the pudding, stirring gently, but mixing well. Dip a mould in cold water and turn the pudding into it. Set away to cool. Serve with custard sauce or with sugar and cream.
1 pint of milk.1 whole egg and two yolks.3 tablespoonfuls of sugar.1/2 saltspoonful of salt.Flavor the same as used for pudding.
1 pint of milk.1 whole egg and two yolks.3 tablespoonfuls of sugar.1/2 saltspoonful of salt.Flavor the same as used for pudding.
1 pint of milk.1 whole egg and two yolks.3 tablespoonfuls of sugar.1/2 saltspoonful of salt.Flavor the same as used for pudding.
1 pint of milk.
1 whole egg and two yolks.
3 tablespoonfuls of sugar.
1/2 saltspoonful of salt.
Flavor the same as used for pudding.
Beat the eggs, sugar, and salt together. Add the milk, and, putting the sauce in the double-boiler, set it on thefire. Stir all the time until the custard thickens. It will take about five minutes if the water in the lower boiler was boiling when the upper boiler with its contents was put on the fire. Cool, and add the flavor.
1 gill of powdered sugar.2 tablespoonfuls of butter.3 tablespoonfuls of wine.3 tablespoonfuls of hot milk.
1 gill of powdered sugar.2 tablespoonfuls of butter.3 tablespoonfuls of wine.3 tablespoonfuls of hot milk.
1 gill of powdered sugar.2 tablespoonfuls of butter.3 tablespoonfuls of wine.3 tablespoonfuls of hot milk.
1 gill of powdered sugar.
2 tablespoonfuls of butter.
3 tablespoonfuls of wine.
3 tablespoonfuls of hot milk.
Beat the butter to a cream and gradually beat into it the powdered sugar. When this mixture becomes light and frothy, beat in the wine, a tablespoonful at a time. When all the wine has been beaten in, place the bowl in a pan of boiling water. Add the hot milk slowly, beating all the time. Take the bowl from the hot water immediately, and the sauce will be ready to use.
2 tablespoonfuls of butter.1 gill of powdered sugar.White of one egg.3 tablespoonfuls of sherry.
2 tablespoonfuls of butter.1 gill of powdered sugar.White of one egg.3 tablespoonfuls of sherry.
2 tablespoonfuls of butter.1 gill of powdered sugar.White of one egg.3 tablespoonfuls of sherry.
2 tablespoonfuls of butter.
1 gill of powdered sugar.
White of one egg.
3 tablespoonfuls of sherry.
Beat the butter to a cream. Gradually beat into it the powdered sugar. Now add the well beaten white of the egg, and beat for two minutes longer. Add the wine, a spoonful at a time, and continue beating until the mixture is perfectly smooth. Place the bowl in a pan of boiling water and stir for three minutes. Serve in a hot bowl.
1 gill of powdered sugar.2 heaped tablespoonfuls of butter.2 tablespoonfuls of wine.2 tablespoonfuls of milk.
1 gill of powdered sugar.2 heaped tablespoonfuls of butter.2 tablespoonfuls of wine.2 tablespoonfuls of milk.
1 gill of powdered sugar.2 heaped tablespoonfuls of butter.2 tablespoonfuls of wine.2 tablespoonfuls of milk.
1 gill of powdered sugar.
2 heaped tablespoonfuls of butter.
2 tablespoonfuls of wine.
2 tablespoonfuls of milk.
Beat the butter to a cream, and gradually beat in the powdered sugar. Now beat in the wine, a little at a time.Next add the milk, half a spoonful at a time, beating until perfectly smooth. Place the bowl in a pan of boiling water, and stir the sauce for about two minutes.
Half a teaspoonful of vanilla may be substituted for the wine.
1 gill of jelly or preserves.White of one egg.
1 gill of jelly or preserves.White of one egg.
1 gill of jelly or preserves.White of one egg.
1 gill of jelly or preserves.
White of one egg.
Beat the white of the egg to a stiff dry froth, and gradually beat into it the jelly or fruit.
1 gill of powdered sugar.1 egg.2 tablespoonfuls of milk.1/2 a teaspoonful of vanilla, lemon, or orange extract.
1 gill of powdered sugar.1 egg.2 tablespoonfuls of milk.1/2 a teaspoonful of vanilla, lemon, or orange extract.
1 gill of powdered sugar.1 egg.2 tablespoonfuls of milk.1/2 a teaspoonful of vanilla, lemon, or orange extract.
1 gill of powdered sugar.
1 egg.
2 tablespoonfuls of milk.
1/2 a teaspoonful of vanilla, lemon, or orange extract.
Beat the white of the egg to a stiff dry froth, and gradually beat into it the powdered sugar. Now add the yolk of the egg, the flavor, and the milk. Serve at once.
1 cupful of sugar.1 level tablespoonful of flour.1 cupful of boiling water.1 tablespoonful of butter.1/4 teaspoonful of salt.2 tablespoonfuls of vinegar.1/4 nutmeg, grated.
1 cupful of sugar.1 level tablespoonful of flour.1 cupful of boiling water.1 tablespoonful of butter.1/4 teaspoonful of salt.2 tablespoonfuls of vinegar.1/4 nutmeg, grated.
1 cupful of sugar.1 level tablespoonful of flour.1 cupful of boiling water.1 tablespoonful of butter.1/4 teaspoonful of salt.2 tablespoonfuls of vinegar.1/4 nutmeg, grated.
1 cupful of sugar.
1 level tablespoonful of flour.
1 cupful of boiling water.
1 tablespoonful of butter.
1/4 teaspoonful of salt.
2 tablespoonfuls of vinegar.
1/4 nutmeg, grated.
Mix the flour and sugar together, and pour the boiling water upon the mixture. Add the salt, butter, nutmeg, and vinegar, and simmer for ten minutes.
1 gill of molasses.1 gill of sugar.1 gill of water.1 teaspoonful of flour.1 tablespoonful of butter.1/4 teaspoonful of salt.1 tablespoonful of lemon juice, or 1/2 tablespoonful of vinegar.
1 gill of molasses.1 gill of sugar.1 gill of water.1 teaspoonful of flour.1 tablespoonful of butter.1/4 teaspoonful of salt.1 tablespoonful of lemon juice, or 1/2 tablespoonful of vinegar.
1 gill of molasses.1 gill of sugar.1 gill of water.1 teaspoonful of flour.1 tablespoonful of butter.1/4 teaspoonful of salt.1 tablespoonful of lemon juice, or 1/2 tablespoonful of vinegar.
1 gill of molasses.
1 gill of sugar.
1 gill of water.
1 teaspoonful of flour.
1 tablespoonful of butter.
1/4 teaspoonful of salt.
1 tablespoonful of lemon juice, or 1/2 tablespoonful of vinegar.
Mix the flour and sugar together. Pour the boiling water upon it. Add the molasses, and place on the range. Simmer for ten minutes; then add the other ingredients, boil up once and serve.
1 gill of water.1 gill of sugar.Flavor.
1 gill of water.1 gill of sugar.Flavor.
1 gill of water.1 gill of sugar.Flavor.
1 gill of water.
1 gill of sugar.
Flavor.
Put the water and sugar in a small saucepan and set on the fire. Simmer for twelve minutes, and add any flavor you wish. If wine, three tablespoonfuls.
Put into a saucepan one gill of sugar, a gill and a half of water, a thin slice of the yellow rind of lemon, and a slight grating of nutmeg. Cook gently for ten minutes; then add two tablespoonfuls of lemon juice, and serve.
1 level tablespoonful of flour.1/2 tablespoonful of butter.1/8 teaspoonful of salt.1/2 cupful of sugar.1 cupful of boiling water.A piece of stick cinnamon about three inches long.
1 level tablespoonful of flour.1/2 tablespoonful of butter.1/8 teaspoonful of salt.1/2 cupful of sugar.1 cupful of boiling water.A piece of stick cinnamon about three inches long.
1 level tablespoonful of flour.1/2 tablespoonful of butter.1/8 teaspoonful of salt.1/2 cupful of sugar.1 cupful of boiling water.A piece of stick cinnamon about three inches long.
1 level tablespoonful of flour.
1/2 tablespoonful of butter.
1/8 teaspoonful of salt.
1/2 cupful of sugar.
1 cupful of boiling water.
A piece of stick cinnamon about three inches long.
Mix the sugar and flour together and pour the boiling water upon the mixture, stirring all the while. Add the cinnamon, and place the saucepan on the fire. Simmer for ten minutes; then add the other ingredients and cook for two minutes longer. Strain and serve.
1 gill of sugar.1 gill of boiling water.1 teaspoonful of flour.1/4 of a nutmeg, grated.1 tablespoonful of butter.1 saltspoonful of salt.
1 gill of sugar.1 gill of boiling water.1 teaspoonful of flour.1/4 of a nutmeg, grated.1 tablespoonful of butter.1 saltspoonful of salt.
1 gill of sugar.1 gill of boiling water.1 teaspoonful of flour.1/4 of a nutmeg, grated.1 tablespoonful of butter.1 saltspoonful of salt.
1 gill of sugar.
1 gill of boiling water.
1 teaspoonful of flour.
1/4 of a nutmeg, grated.
1 tablespoonful of butter.
1 saltspoonful of salt.
Mix the flour, sugar, and nutmeg together, and pour the boiling water on them. Place on the fire, and stir until the mixture begins to boil. Simmer for ten minutes; then add the salt and butter. Boil up once and serve. Any flavor may be substituted for the nutmeg.
This is one of the simplest and most useful pudding sauces made.
1 gill of sugar.1 gill of water.A slight grating of the yellow rind of a lemon.1 tablespoonful of lemon juice.A slight grating of nutmeg.1 teaspoonful of butter.Whites of two eggs.
1 gill of sugar.1 gill of water.A slight grating of the yellow rind of a lemon.1 tablespoonful of lemon juice.A slight grating of nutmeg.1 teaspoonful of butter.Whites of two eggs.
1 gill of sugar.1 gill of water.A slight grating of the yellow rind of a lemon.1 tablespoonful of lemon juice.A slight grating of nutmeg.1 teaspoonful of butter.Whites of two eggs.
1 gill of sugar.
1 gill of water.
A slight grating of the yellow rind of a lemon.
1 tablespoonful of lemon juice.
A slight grating of nutmeg.
1 teaspoonful of butter.
Whites of two eggs.
Boil the sugar, water, nutmeg, and the rind of lemon for fifteen minutes. When this mixture has been boiling for ten minutes, begin to beat the whites of the eggs to a stiff dry froth. Add the butter and lemon juice to the boiling syrup; then, when all boils up, pour the syrup in a thin stream on the whites of the egg, beating constantly. Beat for two minutes and the sauce will be ready to serve. It is particularly good for any kind of moist, steamed, or baked pudding.
2 tablespoonfuls of butter.1 gill of powdered sugar.1 egg.1/2 teaspoonful of vanilla extract.
2 tablespoonfuls of butter.1 gill of powdered sugar.1 egg.1/2 teaspoonful of vanilla extract.
2 tablespoonfuls of butter.1 gill of powdered sugar.1 egg.1/2 teaspoonful of vanilla extract.
2 tablespoonfuls of butter.
1 gill of powdered sugar.
1 egg.
1/2 teaspoonful of vanilla extract.
Beat the butter to a cream. Gradually beat into it the powdered sugar. Next add the yolk of the egg, and beat well. Beat the white of the egg to a stiff froth and stir into the sauce. Add the flavor. Place the bowl in a pan of boiling water and cook for four minutes, stirring all the time.
Three tablespoonfuls of wine may be substituted for the vanilla.
Hot Cream Sauce.
1 egg.1/2 cupful of powdered sugar.1 teaspoonful of corn starch.1 teaspoonful of butter.1 teaspoonful of vanilla extract.1 cupful of boiling milk or cream.
1 egg.1/2 cupful of powdered sugar.1 teaspoonful of corn starch.1 teaspoonful of butter.1 teaspoonful of vanilla extract.1 cupful of boiling milk or cream.
1 egg.1/2 cupful of powdered sugar.1 teaspoonful of corn starch.1 teaspoonful of butter.1 teaspoonful of vanilla extract.1 cupful of boiling milk or cream.
1 egg.
1/2 cupful of powdered sugar.
1 teaspoonful of corn starch.
1 teaspoonful of butter.
1 teaspoonful of vanilla extract.
1 cupful of boiling milk or cream.
Beat the white of the egg to a stiff, dry froth; then gradually beat into it the powdered sugar and corn starch. Next add the yolk of the egg and beat well. Pour upon this the cupful of boiling milk, and place on the fire. Stir until it boils, then add the butter and vanilla, and serve. Any other flavor may be substituted for the vanilla.