Crust—
Cream butter and flour, pour boiling milk over, cook 5 m.; remove from fire and add yolks of eggs. When cold, chop in the stiffly-beaten whites of the eggs, turn over apples and bake in a slow or moderate oven about ½ hour or until done. The success of the pudding depends upon the slow baking. Serve atonce with hard, creamy or any suitable sauce, or with sweetened sterilized cream. Do not sweeten the apples or batter. With some flours and some measurements, ½–1 tablespn. more of flour will be required.
Fill pudding dish half full of quartered sour apples that have been steamed until tender. Fill dish with a sponge cake batter and bake until well done. Serve with custard, almond, cream or other sauce. May use peaches sprinkled with sugar instead of apples, with thin meringue on cake and no sauce.
Cream butter and flour and pour the boiling milk over; cook until thick; add lemon juice and rind and yolks of eggs beaten with the sugar; cool a little, chop in whites of eggs beaten to a stiff froth with salt; bake in buttered mold in pan of water in moderate oven until egg is set, about 30 m. Serve with foamy or fruit Sabayon sauce, fruit syrup or egg cream sauce.—Boston Cooking School Magazine.
Thicken boiling milk and sugar (if used) with corn starch stirred smooth with some of the cold milk, boil 3–5 m.; add beaten yolks of eggs, beat well and pour over stiffly-beaten whites, turn into wet molds or cups. Serve with fruit or other sauce if not sweetened, or if sweet with cream.
Heat juice, sugar, salt and water to boiling; stir in corn starch blended with cold water; boil well, pour over stiff whites of eggs, beating; mold. Serve with custard or whipped cream flavored with strawberry, orange, lemon or vanilla or not flavored at all, as suitable.
Thicken boiling water and sugar with corn starch blended with cold water; boil well, pour over the stiffly-beaten whites of the eggs, beating, add flavoring and turn into wet mold. Serve with custard of yolks of eggs flavored with vanilla or a few drops of lemon extract.
Blanc Mange may be garnished with small dice or diamonds of citron.
Stir flour blended with part of the milk into remainder of milk when boiling; cook 10–20 m. in double boiler; add egg slightly beaten, heat a moment and turn into cups dipped in cold water; serve cold with any desired dressing. In making a larger quantity, use a slightly larger proportion of flour.
Add sugar to boiling milk and stir in the flour blended with the cold milk; boil 5 m.; add butter, beaten eggs and salt; bake 20 m. or until firm. Serve with strawberry or blueberry sauce or with cream. Butter may be omitted.
Heat milk and 4 tablespns. of sugar to boiling; stir in corn starch blended with cold milk; boil; add the yolks of eggs, flavor, turn into serving dish; cover at once with whites of eggs beaten with 2 tablespns. of sugar; tint delicately on top grate of oven. Serve cold. The meringue may be sprinkled with grated cocoanut while warm. May use 1 tablespn. more of corn starch and lay drained canned peaches on top of pudding before putting on meringue. Other fruits, jellies or jams may be used.
Pour hot Irish Moss Blanc Mange,p. 308, over stiffly-beaten whites of eggs. Flavor with almond, orange flower water or other flavoring. Mold. Serve with anything suitable for Irish Moss Blanc Mange.
Soak tapioca in water (pearl or flake 2 hrs., minute or manioca 10 m.) and cook with milk and sugar in double boiler until transparent; add beaten yolks, stir for a moment, remove from fire, add vanilla and pour into serving dish, cover with the whites of eggs beaten with 1–1½ tablespn. sugar. Tint on top grate of oven. Serve cold.
Soak tapioca in water, cook in the milk with half the sugar in double boiler until clear; add beaten yolks of eggs, removefrom fire and while hot or when nearly cold pour over whites which have been beaten with the remaining sugar; flavor and serve in glasses.
Beaten whites may be chopped into cold custard just before serving, or, they may be served on top of it.
Soak tapioca in 1 cup of the water, cook in remainder with sugar until transparent, add beaten yolks (it is better to reserve a spoonful of sugar to beat with the yolks), flavor and pour into pudding dish. Meringue with whites of eggs beaten with 1–2 tablespns. of sugar, flavored or not. Lemon juice or other fruit juices may replace some of the water for variety. Stewed or steamed raisins may be sprinkled over the pudding before the meringue is put on, but the plain pudding is good enough.
Pour a good quantity of warm water over tapioca, soak 10 m., drain and put to cooking with milk, water and sugar; cook until perfectly transparent, stir in beaten yolks of eggs, remove from fire, add flavoring, chop in the whites of eggs beaten with 1 tablespn. of sugar; turn into wet mold or cups. Serve plain, garnished with nuts or jelly, or with nut or dairy cream, custard, or some fruit whip or egg cream.
Take 1 egg and ½ cup of sugar to each cup of milk in universal crust. Bake in any desired shape and serve with lemon or other sauce.
The sugar may be omitted for some sauces. A different pudding may be made by steaming instead of baking.
To ingredients for universal crust add 1 or 2 tablespns. of sugar (white or brown) and 1 or 2 eggs for each cup of liquid—milk or water, and flour for a thick batter. When light, mix in carefully floured fresh blueberries, blackberries, raspberries, cranberries, cherries or sliced peaches; dried blueberries, cherries, raisins or currants; or drained canned cherries. Steam in well oiled molds or cups—cups ¾ hour, mold 1 hour. Serve with sauce suitable for the fruit.
The batter for Washington cake may be used sometimes.
Beat all together. Bake in moderate oven. Serve with sauce.
Beat eggs for 3 m.; add the milk and pour on to flour gradually, beating. Turn into well oiled mold with cover and steam or boil 1½ hr. Serve with suitable sauce.
Cook rice in milk until very soft, cool; beat 2 whole eggs and the yolks of the other 2 with the sugar, cocoanut and salt and add with the vanilla to the rice. Turn into pudding dish and bake in moderate oven until eggs are set. Cover with a meringue of the remaining whites of eggs and 1 or 2 tablespns. of sugar. Tint delicately in oven. Serve warm or cold.
Grind desiccated cocoanut when using that instead of fresh.1–1¼ cup of cold boiled rice may be used. Vanilla maybe omitted.
Same as above with cocoanut omitted. 1 cup of raisins, whole or chopped, may be cooked with the rice sometimes.
Pour hot milk over rice in pudding dish. Beat yolks of eggs with ⅓ of the sugar flavored with oil of lemon, as onp. 27, and add to rice and milk. Bake in slow oven until creamy; beat whites of eggs stiff, add sugar and lemon juice, drop by spoonfuls on pudding and brown delicately.
Boil and mash potatoes, add butter while warm, beat well; beat eggs with sugar and add to mixture; then flavoring, Vanilla or lemon, and cream. Bake in pudding mold in moderate oven. Serve with sauce or cream.
Bake rose flavored sponge cake in flat pan, cut in squares and serve with Imperial Raspberry Cream,p. 307.
Spread creamy, unseasoned, sweetened cottage cheese over sponge cake, cut into squares and serve with whipped cream. Molasses or Washington cake may be used.
Serve fresh, warm, molasses cake with sweetened whipped cream flavored with vanilla.
Grind (not too fine) tart apples, put at once into boiling syrupof equal quantities of sugar and water, just enough to cook apples and leave dry. Do not stir. When thick, turn into mold to cool; unmold and serve with boiled custard or with unsweetened whipped cream.
Stew nice, tart apples in quarters, in just enough water without sugar to cook them, or, steam them; serve cold with plain sweetened egg cream or boiled custard. Apples may be pared, cored and steamed.
“The pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig,” was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of the class in the junior days of my public work.
To combine desserts and sauces properly requires true artistic skill. As a rule, a rich sauce should be served with a plain pudding and a simpler or neutral sauce with a richer pudding, or with one having a characteristic or delicate flavor. Cream—almond, Brazil nut, cocoanut or dairy is the only thing that will develop the flavor of some desserts, while some puddings are too good to be spoiled with any sauce.
Cream butter and sugar, add milk gradually, stirring; set over hot water and stir until just smooth, no longer. The sauce is not intended to be hot. Add vanilla and serve at once.
If the sauce should stand and separate, heat carefully again before serving. Water may be used in place of milk, or lemon juice and water in equal quantities, with lemon flavor, or fruit juices for cottage or plain steamed puddings. Orange juice with the flavor of the rind and vanilla makes a pleasing combination. The sauce is sometimes made with cream and sometimes with ¼ cup each of cream and fruit juice.
Add 1 cup mashed, drained, canned or fresh strawberries or raspberries to above sauce just before serving.
Cream butter and sugar, add vanilla and fruit juice. Just before serving, add gradually the boiling water, and pour over the stiffly-beaten white of egg; beat until foamy. Vanilla may be omitted. Grape juice gives a lavender color.
Cream butter, add sugar gradually. When sauce is smooth and creamy, add flavoring. Pile on glass or other pretty dish, set in cold place to harden.
Cream butter and sugar, add beaten white of egg, divide into 3 parts, flavor one part with vanilla, add yolk of egg to another with 2 or 3 drops of lemon extract and put the fruit color with a drop or two of rose into the third part; oil a brick shaped mold and press the sauce into it in layers, set in a cold place to harden. When firm, dip mold quickly into hot water, turn sauce on a platter or flat dish and let stand in a cold place until the outside is again hardened. Cut in slices with hot knife and lay a slice on each serving of pudding.
Saffron may be used to color yellow, green and other colors may be used, and strawberry flavoring instead of rose sometimes. Maple hard sauce might be used for one layer.
Beat oil sugar and salt together until light and creamy; addflavoring and stiffly-beaten white of egg, set in cool place to harden.
Soft or melted cocoanut butter may be used the same.
Heat sugar and water to boiling, add corn starch blended with cold water, boil, remove from fire, add lemon juice and a trifle of salt.
Boil sugar and water, thicken with corn starch blended with water, boil, add yolk, stir well but do not boil; add lemon juice and salt. One yolk is sufficient for twice the quantity of sauce.
Beat sugar, eggs and lemon juice together; add hot, not boiling, water gradually, cook stirring in double boiler till creamy. Set at once into cold water. Add a trifle of salt.
Add, beating well, 2–4 tablespns. of cream—sweet or sour, to each cup of liquid in any of the recipes for lemon sauce. When sweet cream is used it may be cooked with the other ingredients.
The same as lemon sauce with egg, using 4 tablespns. orange and ½ tablespn. lemon juice with a scant cup of water. Add cream for Cream Orange Sauce.
Flavor 1 cup of granulated sugar with the lightly scored rind of 4 or 5 oranges, add the juice of the oranges (1 cupful) and let the syrup just boil up; strain and add a trifle of salt. For plum pudding add also ½–1 teaspn. vanilla.
Cook raisins 20 m.; drain and measure the water for the sauce. Mix molasses, water and raisins and heat to boiling; stir in corn starch blended with milk; boil up well, add butter and lemon juice and serve.
Stew raisins ½ hr. or until tender, add sugar and cook to a thin syrup. Serve over boiled rice with cream. If desired, nut or dairy cream or butter may be added to the sauce.
Grind figs fine through food cutter, simmer in small quantity of water ½ hr. or until soft, add a little sugar and simmer again, leave just a little liquid. Nut or dairy cream or butter may be added, or the cereal or dessert may be served with both fig sauce and cream.
Stew dates 10 m. in small quantity of water, rub through colander; serve rather thick. The date may be flavored delicately with anise.
Cream, with vanilla, lemon, rose or almond flavor, coriander or anise may be added to the date pulp.
Rich prune juice is nice with blanc mange, cottage pudding and similar desserts. Stewed prunes may be rubbed through thecolander and their juice added for sauce, with or without orange or vanilla flavoring. The thick pulp may be added to whipped cream, a little at a time, beating, for Prune Whipped Cream Sauce.
Mix ¼ cup sugar and a level tablespn. corn starch. Pour on gradually 1 cup boiling water; boil 5 m., stirring; add 1 tablespn. lemon juice, 1 of butter and a cup of peaches which have been pared, mashed and rubbed through a fine sieve; bring just to boiling point and serve.
Nice with cottage pudding and popovers. Canned or dried peaches may be used with the thin juice of the peach instead of water; then no additional sugar will be required.
Beat whites of 2 eggs, add powdered sugar till creamy; then add 3 tablespns. cream and 1 cup grated pineapple; serve with Irish moss or gelatine blanc mange.
Boil ½–¾ cup sugar and ½ cup water 5 m., add 1 cup cranberry juice and boil again. Thicken with 1 teaspn. corn starch, add a few drops lemon extract and 1 teaspn. melted butter. Strawberry or rose extract may be used instead of lemon.
Heat juice, the first sugar and lemon juice nearly to boiling; pour, stirring, over egg (in double boiler) which has been beaten with the last sugar. Cook, stirring, a moment or two, to just thicken but not to curdle the egg; serve hot or beat until cold. ¼ cup cream—whipped, may be added.
Beat white of egg stiff, then beat in gradually any desired jelly. 1–1½ tablespn. powdered sugar may be added to the egg beforethe jelly, and 2 tablespns. cream, plain or whipped. This sauce will keep on ice for several hours.
Cream—
Mix flour and sugar, pour boiling water over stirring, boil up well, add cream and a trifle of salt, remove from fire and stir in vanilla. For pineapple sago or tapioca, flavor sauce delicately with rose.
White—Use milk in place of water. Serve plain, or flavor with orange, almond or lemon, and vanilla.
2 tablespns. of butter or the yolk of an egg may be used with a half cup more of milk instead of the ½ cup of cream.
Foamy White—Pour hot white sauce slowly, stirring, over whites of 2 eggs, stiffly-beaten with half the sugar.
Steep, not boil, 2 tablespns. cocoanut in 1 pt. of milk for 20 m., strain and use milk in white or foamy white sauce.
Heat cream and sugar nearly to boiling in double boiler. Remove from fire, add fine diced bananas and serve at once. A little vanilla may be added. Serve over popovers, molded farina, rice or plain tapioca pudding.
Put ingredients all together and beat until thick as whipped cream.
Whip cream until quite stiff, add sugar and vanilla, finish whipping, chop in stiffly-beaten white of egg. May beat fresh fruit or fruit jelly into white before adding to cream.
Whip cream, add half the sugar, berries, and white of egg stiffly-beaten with remainder of sugar.
Beat the oil and sugar to a thick cream; when very light add cream a little at a time, stir over boiling water if necessary to make the sauce smooth and creamy, add lemon and serve.
Beat all together until very light.
Beat cream and sugar together until light and add flavoring.
Beat whites stiff with a trifle of salt, add sugar, beat until smooth; chop in lightly, yolks, cream and flavoring. Do not let stand. Nice for plum and other puddings.
Beat whites of eggs stiff, add orange flavored sugar, or use grated rind of orange, beat; then chop in yolks, orange juice and whipped cream.
Nice for fig, apple tapioca and other puddings.
Blend butter, sugar and salt; add water slowly, boil up well, remove from fire and add flavoring. Serve hot or cold. 1 teaspn. flour and a little more water may be used.
Blend almond butter and water, add sugar, bring to boiling point, remove from fire and add lemon and grape juice.
The sauce may be made thinner.
Rub 2 tablespns. almond butter smooth with 3 tablespns. water and chop lightly into the white of an egg that has been beaten to a stiff froth with 1 tablespn. of sugar.
Heat 1 cup of water to boiling and thicken with the flour blended with cold water; rub almond butter smooth with salt and distilled water; add the thickened water, beat well, serve cold.
Cook all together in inner cup of double boiler until mixture will coat the back of a spoon. Remove at once from fire and set in pan of cold water.
For plum pudding, the custard may be flavored with orange and vanilla.
Boil ½ cup maple syrup with ¼ cup water (or if syrup is thin, ¾ cup syrup and no water) until it threads. Add gradually, beating, the stiffly-beaten whites of 2 eggs and ½ cup cream.
For some desserts, add 1 teaspn. lemon juice.
½ lb. of grated maple sugar, 1 cup milk or thin cream, salt. Simmer together a few minutes, stirring often.
Cream—1 cup molasses, ½ cup cream. Whip cream, heat molasses and pour over it, beating. Serve at once.
Butter—1 cup molasses, ¼ cup butter, boil 5 m.
Lemon Juice—
Boil 10 m.
Molasses sauces are nice with rice, bread and puff omelets and steamed or cottage puddings.
Rub to a cream ¼ cup butter (1 tablespn. would do) and 1 cup brown or granulated sugar; add 1 tablespn. flour, pour on gradually 1¼ cup boiling water; boil 5 m., stirring; flavor with vanilla, or add 1 tablespn. lemon juice.
Boil to a thin syrup 1 pt. of water and 1½ cup of sugar, add a very little salt, a trifle of red fruit color and 1–3 drops of extractof rose with or without 1 or 2 tablespns. of lemon juice.
Serve with snow pudding or blanc mange.
ForRed Sauce, slice a rich red beet into the water, let stand 15–20 m. in a hot place without boiling, strain, add sugar and at the last, lemon or vanilla flavoring or both, with lemon juice.
In the seaweed, Agar Agar, which comes from the rocky coasts of the East India islands, we have a most delightful vegetable gelatine. Besides being clean and pure and sweet, it is inexpensive. An ounce of Agar Agar will solidify from two to four times as much liquid as an ounce of animal gelatine. The method of its use is very simple.
Pour water that feels quite hot to the finger over the gelatine and let it stand covered in a warm place for an hour or longer. When ready to use, drain and to the hot water drained off add sufficient boiling water to make 4 cups (1 qt.) for each ounce of gelatine. Pour over gelatine and cook (taking care that it does not boil over) in covered vessel until clear, which will be in not over 2 or three minutes if the gelatine was well soaked.
For fruit juices and nearly all liquids, 1 oz. is sufficient for 16 cups (4 qts.), including the water in which it was boiled. The exceptions will be noted in the recipes. This proportion makes that delicate, quaking jelly always so desirable.
In warm weather a little more gelatine may be required, and the proportions vary slightly with different qualities of gelatine.
Keep cooked gelatine warm by setting dish in hot water (may be cooked in inner cup of double boiler, then set into outer boiler) until ready to use.
Leave molds quite wet. Set in cold room or on ice or in ice water. When cold surroundings are not obtainable, use a smaller proportion of liquid. Do not unmold until just before serving time.
If for any reason gelatine becomes solidified or partly so afterboiling, before molding, boil it up again as nothing less than boiling heat will make it smooth.
When the gelatine is to be cooked in stock or milk, do not have water for soaking quite so hot.
Unless a very transparent jelly is desired, straining after cooking is unnecessary with a good quality of gelatine. The very cheapest quality may require several strainings but I question the economy of its use. Strain, if at all, through a double thickness of cheese cloth (wrung out of hot water) into a hot vessel.
Pour cooked gelatine into liquid all at once, stir just enough to mix well, and turn immediately into molds. Do not stir while cooling.
For freezing, use ⅓–½ less of gelatine and ⅓ more of sugar in recipes.
To unmold jelly, run a thin bladed knife around the edge carefully, when necessary; turn the dish on which it is to be served over it and invert quickly; shake gently. If the mold was not drained too much, there will be no necessity for using a warm, wet cloth or warm water to loosen jelly.
Use jellies with fresh pineapple the day they are prepared.
When whipped cream is used, add all or a part of the sugar to it before mixing it with the other ingredients.
The whites of the eggs must be beaten with all or nearly all of the sugar of the recipe to combine well.
If directions are followed carefully, vegetable gelatine desserts will be found among the easiest to prepare, as well as very delightful.
The recipes are all for Agar Agar or gelatine in bulk.
In each recipe, the quantity of water in which the gelatine is to be cooked immediately follows it.
The simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberryand currant, strawberry and pineapple, and grape and peach (¼ grape and ¾ peach). Cherry, cranberry, gooseberry, apricot and orange are among the many juices suitable for jellies.
The fruit itself cut fine may sometimes be used in connection with the juice, pineapple especially.
The addition of lemon juice gives character to nearly all fruits. Add water and sugar to make not too rich.
Jellies may be served plain, with fruit juices, or with whipped cream or custard; or with egg or whipped cream sauce.
When obtainable, the fruit and leaves of the fruit used in the jelly make suitable decorations.
Proportions—
The water is that in which the gelatine is to be cooked. Prepare the juice, cook the gelatine (after soaking) and pour it,all at once, into the juice. Stir just enough to mix well and pour into molds. This quantity will make about 12 good sized individual molds.
Make delicate lemon jelly with 1 cup of sugar. Pour some of it into the bottom of a mold, keeping the remainder hot. When cold, but hardly beginning to set, drop small pieces of grape fruit pulp into it and sprinkle with shredded fresh mint. Cover with more jelly. Next, place a layer of slices of red skinned apples around the edge with another sprinkling of mint. Have the next layer of green skinned apples, and finally cover with jelly. Follow general directions for cooling and unmolding. Other fruits may be used.
Layers of sliced or diced boiled red beets may be molded with lemon jelly with pleasing effect.
Heat sugar and water together until sugar is dissolved. The orange pulp need not be strained out of the juice.
Press ripe whole, or pieces of strawberries into jelly quickly when just cold and beginning to set slightly. Serve with whipped cream garnished with slices of berries. Red raspberries may be used instead of strawberries.
Orange jelly with or without fruit may be molded in cups the size of orange cups, transferred to them at serving time and finished with a meringue or a fluff or with whipped cream.
Heat the sugar and water together, remove from fire, add the lemon and pineapple juice and gelatine; then the fruit which has been cut into small pieces. Put into molds and set on ice. Use the day it is made. Serve plain or with whipped cream.
I once saw this salad served with two orange cups tied together with baby ribbon the color of the bride’s dress, having the whipped cream piled in one cup and the jelly cut into cubes in the other.
Of course the jelly should be cut just before serving.
Stew berries in an equal quantity of water and strain for juice. Pour half of liquid into mold. Let it set slightly, keeping the remaining half hot. Cover with shredded or cut fruit (oranges, bananas, pineapple, well drained canned pears or peaches) and pour remainder of liquid over. Allow jelly to become very firm. Serve with garnish of whipped cream or rich meringue flavored with lemon or rose. Dark red cherry and lemon juice make a most delightful jelly without the flavorings.
Cut a small hole in one end of as many oranges as desired. Carefully scoop out the pulp, leaving the rinds whole. Soak in cold water an hour or more. Drain and wipe dry on the inside, then leave in cold place until well dried.
Make a jelly in the proportion of—
When nearly cold, carefully fill cups, harden, and at serving time cut the oranges in sixths or eighths, rind and all.
Orange, lemon and other fruit jellies may be used by taking only 1¾ cup of liquid besides the water in the gelatine.
Serve with egg sauce, custard or whipped cream, or with blueberry or grape juice.
Add lemon and orange juice to cooked gelatine, and sugar tocream, then pour gelatine into cream, mixing carefully if cream is whipped. Mold.
Pineapple may be used the same, or ⅔ pineapple and ⅓ orange juice.
Beat whites of eggs stiff, add sugar and beat, chop in the lemon juice, then the cream and the pineapple juice, carefully, and lastly add the gelatine, not too warm, and put at once into molds. Some of the fruit cut fine may be used with the juice.
Beat whites of eggs stiff, add the sugar, beating well, then the lemon juice and water, slowly, chopping in lightly, then add the gelatine, not very warm.
May serve with border of grated or shredded pineapple. Make pineapple, gooseberry, grape and other fruit snows in the same way.
Beat yolks of eggs in inner cup of double boiler and pour slowly over them the lemon juice and 5 tablespns. of sugar, hot, notboiling; cook like custard, cool; chop into whites of eggs which have been stiffly beaten with the 6 tablespns. of sugar, and add the gelatine, not very warm. Serve with unflavored, whipped cream or with grape juice.