GENERAL RECIPE FOR CEREAL-MILK PUDDINGS

Blanc Mange or Cornstarch Pudding

1 qt. milk½ cup cornstarchPinch of salt3 eggs½ cup sugar

1 qt. milk

½ cup cornstarch

Pinch of salt

3 eggs

½ cup sugar

Heat milk to boiling, add cornstarch dissolved in a little cold milk and a pinch of salt. Boil five minutes, add yolks of eggs beaten with sugar. Boil 2 minutes longer, remove from fire and beat in the whipped whites of eggs. Flavor with vanilla or lemon. Serve cold with cream and sugar or canned peaches or pears.

This is used also as a filling for cream pie, using the beaten whites of eggs, sweetened for a meringue and browning slightly in oven. Bake the crust before filling with the cream.

Baked Custard

4 cups scalded milk4 eggs½ cup sugar¼ teaspoon saltFew gratings nutmeg

4 cups scalded milk

4 eggs

½ cup sugar

¼ teaspoon salt

Few gratings nutmeg

Beat eggs slightly, add sugar and salt, pour on slowly scalded milk, strain in buttered mold, set in pan of hot water. Sprinkle with nutmeg and bake in slow oven until firm, which may be readily determined by running a silver knife through custard. If knife comes out clean, custard is done. During baking care must be taken that water surrounding mold does not reach boiling point or custard will whey. Always bear in mind that eggs and milk combination must be cooked at a low temperature. For cup custards allow three eggs to four cups milk; for large molded custard four or five eggs; if fewer eggs are used, custard is liable to crack when turned on a serving dish.

Baked Apple, Southern Style

6 choice apples½ cup sugar1 qt. milkSalt4 eggs⅔ cup sugar1 teaspoon vanilla

6 choice apples

½ cup sugar

1 qt. milk

Salt

4 eggs

⅔ cup sugar

1 teaspoon vanilla

Pare and core apples that are not too sour to hold their shape when baked. Put in a pudding dish, sprinkle the half cupful of sugar over and around them, also filling place where the core was taken out. Put in oven and bake. Remove from oven and pour around them the milk mixture made thus: Beat the eggs well, add sugar and beat again, add milk, salt and vanilla. Bake slowly until a knife-blade will come out clean after insertion in the custard. Serve hot or cold, with or without whipped cream. This is an especially good dessert for children.

Coffee Custard

2 cups milk1 cup strong coffee3 eggs¼ cup sugar⅛ teaspoon salt¼ teaspoon vanilla

2 cups milk

1 cup strong coffee

3 eggs

¼ cup sugar

⅛ teaspoon salt

¼ teaspoon vanilla

Beat eggs slightly; add sugar, salt, vanilla, milk and coffee. Strain into buttered individual molds, set in pan of hot water and bake until firm.

Caramel Custard

4 cups scalded milk5 eggs½ teaspoon salt1 teaspoon vanilla½ cup sugar

4 cups scalded milk

5 eggs

½ teaspoon salt

1 teaspoon vanilla

½ cup sugar

Put sugar in omelette pan, stirring constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten, add salt and flavoring, then strain in buttered mold. Bake as custard. Chill and serve with caramel sauce.

Rice Pudding

1 qt. milk⅓ cup rice½ teaspoon salt⅛ teaspoon ground nutmeg, or cinnamon, or grated rind of ¼ of a lemon

1 qt. milk

⅓ cup rice

½ teaspoon salt

⅛ teaspoon ground nutmeg, or cinnamon, or grated rind of ¼ of a lemon

Wash the rice thoroughly, mix the ingredients and bake three hours or more in a very slow oven, stirring occasionally at first.

Tapioca Custard

Add to the list of ingredients for boiled custard ¼ cup of pearl tapioca. Soak the tapioca in water for an hour or two, drain it, and cook in the milk until it is transparent. Proceed as for boiled custard.

Bread and rice puddings, made with milk and eggs, are familiar to all cooks. Made without eggs, the following will be found suggestive:

For a quart of milk allow ⅓ of a cup of any coarse cereal (rice, cornmeal, cracked wheat, oatmeal or barley); add ⅓ of a cup of brown, white or maple sugar, syrup, honey or molasses; ½ teaspoon salt; ⅛ teaspoon spice. The flavoring may be omitted when honey or molasses is used.

The above recipe makes quite a large pudding. It is often convenient to make a smaller one, and enough for a child’s dinner can be made in the double boiler, allowing two level or one rounding tablespoon of cereal to a cup of salted and flavored milk. Cook an hour and sweeten slightly.

These puddings, if made thin, may be poured over stewed prunes or other cooked fruits, and are a good and economical substitute for the cream or soft custard usually used for that purpose.

A very old recipe for a baked corn pudding has recently been given to the author.

Indian Meal Custard

1 pt. sweet milk, when hot add slowly½ cup cornmealPinch salt½ teaspoon each cinnamon and gingerSugar to taste1 tablespoon molassesBoil 5 minutes, and add2 beaten eggs1 pt. milkBake about one-half hour or till set.

1 pt. sweet milk, when hot add slowly

½ cup cornmeal

Pinch salt

½ teaspoon each cinnamon and ginger

Sugar to taste

1 tablespoon molasses

Boil 5 minutes, and add

2 beaten eggs

1 pt. milk

Bake about one-half hour or till set.

Milk and Fruit Mold[11]

Milk and fruit mold

3½ cups hot milk,½ cup cold milk,5 tablespoons granulated sugar10 tablespoons cornstarch2 beaten egg whites1 teaspoon almond extract,½ teaspoon saltCandied cherries, cut into small pieces

3½ cups hot milk,

½ cup cold milk,

5 tablespoons granulated sugar

10 tablespoons cornstarch

2 beaten egg whites

1 teaspoon almond extract,

½ teaspoon salt

Candied cherries, cut into small pieces

Heat milk in double boiler. Mix cornstarch with cold milk, stir it into the hot milk, add salt and sugar and cook, stirring occasionally, for 10 minutes. Remove from fire, fold in the beaten whitesand add the flavoring. Rinse mold in cold water, drain, pour in part of the cooked mixture, add a layer of cherries and continue until mold is filled. Set on ice to chill. May be served in tall glasses, as illustrated, or unmolded on a flat serving platter.

Caramel Rice[11]

6 cups milk1 cup rice1¼ cups granulated sugar1 teaspoon salt2 slightly beaten eggsGrated rind of half an orange

6 cups milk

1 cup rice

1¼ cups granulated sugar

1 teaspoon salt

2 slightly beaten eggs

Grated rind of half an orange

Cook rice, salt, the quarter cup of sugar and milk together in a double boiler until rice is tender. Remove from fire, add grated rind and beaten eggs and mix well.

Put the cup of sugar in a small saucepan over the fire and stir constantly until it is a golden brown liquid. Have a mold heating, and when very hot pour the liquid in it, turning the mold so that all parts are coated. Turn the rice into the mold and set it in a pan of water in a hot oven for 20 minutes, having the mold covered the entire time.

Remove from oven, let stand until cold, unmold and serve with the caramel sauce that is in the mold.

Milk Cream[11]

1½ cups hot milk½ cup cold milk⅜ cup granulated sugar3 eggs½ ounce granulated gelatine1 teaspoon vanillaPinch of salt

1½ cups hot milk

½ cup cold milk

⅜ cup granulated sugar

3 eggs

½ ounce granulated gelatine

1 teaspoon vanilla

Pinch of salt

Soak gelatine in the cold milk for 10 minutes. Heat balance of milk in a double boiler, add salt, sugar and beaten yolks, stirringconstantly. Cook until mixture coats the spoon, remove from fire, add soaked gelatine and stir until dissolved. Then set aside to cool and when beginning to thicken add flavoring and mix in lightly the stiffly beaten whites.

Rinse a mold in cold water, drain, pour in mixture and set in a cold place until firm. Unmold and serve plain or with thin cream.

Milk cream

Plain Junket

Heat a quart of milk until lukewarm, not to exceed 100° F. Remove from fire; sweeten and flavor to taste, using vanilla or any other desired flavor. Dissolve one Junket Tablet in cold water and stir the solution quickly into the lukewarm milk. Pour immediatelyinto individual serving dishes, sherbet glasses, bowls or the like, and let stand warm until thickened. When “set” remove to ice box or other cool place without stirring and let stand until serving time. Serve with or without whipped cream, a sprinkle of nutmeg, or a few strawberries on the top, etc.

Plain junket

Chocolate Junket

Sweeten a quart of milk with half a cup of sugar. Melt one square of chocolate or two tablespoonfuls of cocoa, add half a cup of the milk and boil one minute. Remove from fire and add the remainder of the milk, which must not be boiled, and a teaspoonful of vanilla. Probably the mixture will be lukewarm, if not, warm until it is. Stir in dissolved Junket Tablet, pour at once into serving dishes and leave undisturbed until set. Chill and serve. If whipped cream sweetened and flavored with vanilla is heaped upon the Chocolate Junket when serving, a most attractive dessert is obtained, and Chocolate Junket frozen makes a delicious ice cream.

Coffee Junket

One-half cup very strong coffee, ½ cup sugar, added to 1¾ pints of heated milk. Dissolve. Add your Junket Tablet and finish as ordinary Junket. Serve with cream.

An endless variety of Junkets can be made by varying flavor and color, by adding fruit or preserves, etc., and in the sick room various medicines or stimulants, peptone, wine, etc., may conveniently be administered as an ingredient in the pudding.

“Prepared Junket”

Prepared Junketin which all the ingredients are found except the milk is on the market in the form of a powder called “Nesnah.” It is put up in various flavors and is easily and quickly made when milk is at disposal.

Heat 1 qt. milk lukewarm, remove from fire, add one package of the prepared Junket and dissolve quickly and thoroughly by vigorous stirring for ½ minute only. Pour immediately into individual serving dishes and let stand in warm room until thoroughly set. Place in ice box until serving time. Serve with or without plain or whipped cream.

Whey

1 qt. fresh milk1 Junket Tablet1 tablespoon cold water

1 qt. fresh milk

1 Junket Tablet

1 tablespoon cold water

Heat the milk until lukewarm and add the tablet dissolved in the cold water. Allow it to set in a warm room. Then break up the curd gently and strain it through two thicknesses of cheese-cloth, being careful to remove all the casein. Cool at once and serve cold, without or with sweetening, and flavor as desired.

Lemon Whey

1 qt. hot milk3 tablespoons sugar½ cup lemon juice

1 qt. hot milk

3 tablespoons sugar

½ cup lemon juice

Heat the milk in a double boiler and add the lemon juice. Cook without stirring until the whey separates. Strain through cheese-cloth and add the sugar. Serve hot or cold, garnished with small slices of lemon.

Cinnamon and Milk

1 qt. new milkStick cinnamonSugar

1 qt. new milk

Stick cinnamon

Sugar

Boil milk with sufficient cinnamon to flavor as desired. Sweeten and serve warm or cold.

Rice Milk

1 ounce rice1 pint milk1 saltspoon salt1 teaspoon sugar

1 ounce rice

1 pint milk

1 saltspoon salt

1 teaspoon sugar

Soak the rice twelve hours. Add the scalded milk, salt and sugar.Stir well and cook one hour; then rub through a fine sieve. Thin with more hot milk and serve.

Kumyss(see also ChapterII)

⅙ cake Fleischmann’s yeast1¼ tablespoons sugar1 tablespoon water1 quart milk

⅙ cake Fleischmann’s yeast

1¼ tablespoons sugar

1 tablespoon water

1 quart milk

Make a thin syrup of the sugar and water and cook one minute. Soften the yeast in two tablespoons of lukewarm milk. Heat the milk until lukewarm, add other ingredients and shake. Put in stone, sterile bottles, place in an upright position for twelve hours, at 70° (kitchen heat); then turn on side and leave at a temperature of 50° (lower part of ice box). Ready for use after the first twenty-four hours; often kept several days, but the longer it is kept the less palatable it is. It should look like thick, foamy cream.

Egg Milk Shake

1 egg1 cup milkSugarVanilla

1 egg

1 cup milk

Sugar

Vanilla

Break the egg into a large glass and beat well. Add sugar and a couple of drops of vanilla or a dust of nutmeg and beat again. Fill up glass with rich milk. This makes a very nourishing drink.

Buttermilk Shake

1 cup buttermilk1 eggSugarFew drops lemon extractSalt

1 cup buttermilk

1 egg

Sugar

Few drops lemon extract

Salt

Break egg into bowl, beat thoroughly with egg beater, add sugar, flavoring, a tiny pinch of salt and buttermilk. Beat again till light and foamy. Turn into glass.

Buttermilk Lemonade

A variation may be made from ordinary buttermilk by the addition of lemon juice and sugar. “Buttermilk lemonade” usually requires the juice of threelemons to one quart of buttermilk. The quantity of lemon and sugar, however, should be varied to suit the taste of the individual. The beverage is delightful and is especially refreshing on a hot summer day.

One may also use the juice of two oranges and one lemon to one quart of buttermilk, instead of the lemons alone.

Many people like the clear buttermilk slightly sweetened with a few grains of salt added.

Chocolate

1½ squares chocolate4 tablespoons sugarFew grains salt1 cup boiling water3 cups milk½ teaspoon vanilla

1½ squares chocolate

4 tablespoons sugar

Few grains salt

1 cup boiling water

3 cups milk

½ teaspoon vanilla

Scald milk. Melt chocolate in small saucepan and gradually add boiling water. When smooth add to scalded milk, sweeten and add salt and vanilla. Mill with Dover egg beater, and serve, putting a large teaspoon of whipped cream on each cup.

Cocoa

¼ cup cocoa¼ cup sugarFew grains salt1 cup water3 cups milk½ teaspoon vanilla

¼ cup cocoa

¼ cup sugar

Few grains salt

1 cup water

3 cups milk

½ teaspoon vanilla

Mix cocoa and sugar, add water and stir into milk already heated in double boiler. Cook 15 minutes, add vanilla and salt. Serve with whipped cream. A famous cook known to the writer adds 1 teaspoon cornstarch dissolved in 1 tablespoon cold water to the cocoa when nearly ready for the table. It adds to the apparent richness of the beverage.

MISCELLANEOUS SUGGESTIONS

1. A tablespoonful of milk put in the pan before frying eggs will keep them tender.

2. Covering cold chicken or other meat with buttermilk will keep it for twenty-four hours or more, without affecting the meat except to make it more tender.

3. Custards and ice cream kept too long in warm weather may cause ptomaine poisoning.

4. Keep milk covered to shut out flavors from other food.

5. Milk warm from the cow should not be kept in a closed receptacle.

6. Danish cooks soak a piece of veal in skim milk overnight before roasting it, to improve the flavor.

7. Sliced ham covered with milk and baked in a moderate oven for an hour has delicate flavor and is always tender.

Dairy and household thermometers

In the United States and Canada as well as in EnglandFahrenheit’sthermometer is generally used according to which water freezes at 32° and boils at 212° at ordinary air pressure, leaving 180 degrees between the freezing and the boiling point. In some countries in Europe Réaumur’s thermometer is used with 0° for the freezing point and 80° for boiling. In France and for scientific work in all countries, however, the Celsius or Centigrade system is employed for measuring heatand cold, having 0° for freezing and 100° for boiling. As there are 180° Fahrenheit, 80° Réaumur and 100° Centigrade between freezing and boiling, the divisions are therefore as 9° F. to 4° R. and 5° C.

To change from degrees of F. above the freezing point to the other systems deduct 32, divide the remainder by 9 and multiply by 4 or by 5 respectively. To change from C. to F. divide by 5, multiply by 9 and add 32, etc. As the metric system is gradually being introduced everywhere instead of the old systems for weights and measures, so also is the Centigrade thermometer being substituted for the others and in cookery it may soon be used exclusively.

1 pound = 16 ounces = 453.6 grams1 ounce = 16 drams = 28.35 grams1 kilogram = 1000 grams = 2.2 pounds1 gram = 15.43 grains = .035 ounces1 gallon = 4 quarts = 3.785 liters1 quart = 2 pints =.9464 liters1 pint = 16 fluid ounces = .4731 liters1 fluid ounce = 8 drams = 29.57 c.c.1 liter = 1000 cubic centimeters = 1.0567 quarts1 mile = 5280 feet = 1.6 kilometer1 foot = 12 inches = .3048 meter1 kilometer = 1000 meters = .6214 mile1 meter = 100 centimeters = 39.37 inches1 acre = 43,560 sq. ft. = .4047 hectare1 sq. ft. = 144 sq. inches = 9.29 sq. decimeters1 hectare = 10,000 sq. meters = 2.471 acres1 square meter = 100 sq. decimeters = 10.764 sq. ft.1 bushel = 4 pecks = .3552 hectoliter1 hectoliter = 2.8377 bushels1 U. S. gallon = 128 ounces = 231 cb. inches1 Imperial gallon (English and Canadian) = 160 ounces = 277 cb. in.6 U. S. gallons = 5 Imperial gallons1 gallon of water weighs 8.34 pounds1 gallon of milk weighs 8.6 poundsA 40 quart can of milk = 86 pounds

1 pound = 16 ounces = 453.6 grams1 ounce = 16 drams = 28.35 grams1 kilogram = 1000 grams = 2.2 pounds1 gram = 15.43 grains = .035 ounces

1 pound = 16 ounces = 453.6 grams

1 ounce = 16 drams = 28.35 grams

1 kilogram = 1000 grams = 2.2 pounds

1 gram = 15.43 grains = .035 ounces

1 gallon = 4 quarts = 3.785 liters1 quart = 2 pints =.9464 liters1 pint = 16 fluid ounces = .4731 liters1 fluid ounce = 8 drams = 29.57 c.c.1 liter = 1000 cubic centimeters = 1.0567 quarts

1 gallon = 4 quarts = 3.785 liters

1 quart = 2 pints =.9464 liters

1 pint = 16 fluid ounces = .4731 liters

1 fluid ounce = 8 drams = 29.57 c.c.

1 liter = 1000 cubic centimeters = 1.0567 quarts

1 mile = 5280 feet = 1.6 kilometer1 foot = 12 inches = .3048 meter1 kilometer = 1000 meters = .6214 mile1 meter = 100 centimeters = 39.37 inches

1 mile = 5280 feet = 1.6 kilometer

1 foot = 12 inches = .3048 meter

1 kilometer = 1000 meters = .6214 mile

1 meter = 100 centimeters = 39.37 inches

1 acre = 43,560 sq. ft. = .4047 hectare1 sq. ft. = 144 sq. inches = 9.29 sq. decimeters1 hectare = 10,000 sq. meters = 2.471 acres1 square meter = 100 sq. decimeters = 10.764 sq. ft.1 bushel = 4 pecks = .3552 hectoliter1 hectoliter = 2.8377 bushels

1 acre = 43,560 sq. ft. = .4047 hectare

1 sq. ft. = 144 sq. inches = 9.29 sq. decimeters

1 hectare = 10,000 sq. meters = 2.471 acres

1 square meter = 100 sq. decimeters = 10.764 sq. ft.

1 bushel = 4 pecks = .3552 hectoliter

1 hectoliter = 2.8377 bushels

1 U. S. gallon = 128 ounces = 231 cb. inches1 Imperial gallon (English and Canadian) = 160 ounces = 277 cb. in.6 U. S. gallons = 5 Imperial gallons

1 U. S. gallon = 128 ounces = 231 cb. inches

1 Imperial gallon (English and Canadian) = 160 ounces = 277 cb. in.

6 U. S. gallons = 5 Imperial gallons

1 gallon of water weighs 8.34 pounds1 gallon of milk weighs 8.6 poundsA 40 quart can of milk = 86 pounds

1 gallon of water weighs 8.34 pounds

1 gallon of milk weighs 8.6 pounds

A 40 quart can of milk = 86 pounds

4 saltspoonfuls = 1 teaspoonful3 flat teaspoonfuls = 1 heaping teaspoonful1 heaping tablespoonful of granulated sugar = nearly 1 ounce1 rounded tablespoonful of butter = 1 ounce2 ordinary cups of granulated sugar = 1 pound3 ordinary cups of wheat flour = 1 pound1 pound of granulated sugar = 1 pint4 flat teaspoonfuls of liquid = 1 flat tablespoonful = ½ fluid ounce4 large tablespoonfuls = 1 ordinary wine glass = 2 fluid ounces1 pint = 2 cups or glasses1 cup or glass = 8 fluid ounces.

4 saltspoonfuls = 1 teaspoonful

3 flat teaspoonfuls = 1 heaping teaspoonful

1 heaping tablespoonful of granulated sugar = nearly 1 ounce

1 rounded tablespoonful of butter = 1 ounce

2 ordinary cups of granulated sugar = 1 pound

3 ordinary cups of wheat flour = 1 pound

1 pound of granulated sugar = 1 pint

4 flat teaspoonfuls of liquid = 1 flat tablespoonful = ½ fluid ounce4 large tablespoonfuls = 1 ordinary wine glass = 2 fluid ounces1 pint = 2 cups or glasses1 cup or glass = 8 fluid ounces.

4 flat teaspoonfuls of liquid = 1 flat tablespoonful = ½ fluid ounce

4 large tablespoonfuls = 1 ordinary wine glass = 2 fluid ounces

1 pint = 2 cups or glasses

1 cup or glass = 8 fluid ounces.

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