PUDDINGS.
" Of puddings and pies a goodly array.''
SNOW PUDDING.
011e-fourth box of gelatine dissolved in
or1e-fourth cup boiling V\rater. After ha.lf an
hour potlr 011 one cup of boiling water, add
one cup sugar, juice of _two lemons, strain
i11to a large bowl and set away to cool. When ·
it begins to l1arden add the whites of three
eggs, beaten to a stiff froth, and beat all tor;ether until it is stiff e11ough to drop ; pour
111to a mould. Make a soft custard of the
yolks of three eggs, three tablespoons sugar,
one pint milk ; flavor with vanilla.-MRs.
FOLGER.
ENGLISH PLU~I PUDDING.
Two pounds raisins, one pound currants,
one pound suet, one pound brown sugar, half
cup molasses, four eggs, two ounce.s lemon
peel, half teaspoon each of nutmeg, Cinnamon
a11d allspice, two slices of stale bread, quart
72
PUDDINGS.
l
,
HWe are shaped and fashioned by what we ove.
of flour enouah milk to mix as stiff as can
' with
o a spoon.-MRs. H . 'T . u.L ELL.
be stirred
TAPIOCA AND APPLE PUDDING.
Soak 011e cupful of tapioca several hours.
Butter your pudding dish, fill with a~ternate
layers of apple and tapioca ; season w1th butter, E<ugar and cinnamon. Cover with water
ar1d bake. Sat1ce-Two heaping tablespooilS
sugar, one teaspoon of flour, one of butter, a
little salt ; mix well. Pour over it a pint of
boiling water and let it boil slowly five or ten
minutes, stirring. Set to one side and after
standing twO minutes stir in a well-beaten
yolk of egg; just before using stir in the
white of an egg, well beaten, and flavoring.
-MRs. T. D. VAN DEVORT.
BAKED INDIAN PUDDING.
Bring to a boil one quart of sweet milk
and stir in one cup of corn :meal. When
cool{Gd let stand until cool, then add three
~ggs w~_ll beaten, one cup sugar, one cup raisIns, a little salt and nutmeg. . Beat all well
together, bake one l1our and serve with sauce.
~DR. BREED.
BROWN BETTY.
Butter your pudding dish and cover the
PUDDINGS.
--------~44
73
-----------~------'--~~
Not to know wher e an article is, is as bad as not to have it.''
J
bottom with sliced tart apples, over 'vhich
spr i11kle sugar and cinnamon. Spread over
this a la}Ter of grated bread or cracker crurnbs
and cover witl1 s1nall lumps of butter. Repeat layer of apples, etc., making the last
la3rer of erum bs, then add one cup of water.
Bal{e, and eat hot with sauce or cream.-Mrss
DALE.
SUET PUDDING.
One cup of finely chopped s11et, one-half
cup of n1olasses, one of sweet milk, one of
raisins, 011e teaspoonful soda and one-half
teaspoonful salt, three and one-half cups
fic>ur. Steam from three to four hours.
SAUCE FOR PUDDING.
011e-half cup of butter, one cup of sugar,
one egg, beat all to froth~ potlr over one or
t\\ro tablespoonfuls of boiling water ; beat
well; add little nice vir1egar, if you please ;
flavor with lemon Qr vanilla.-E. J. F.
COTTAGE PUDDING.
One teacup sweet milk, one cup of sugar,
two eggs, one tablespoonful butter, three cups
flour> two teaspoons baking powder. ·Bake
three-quarters of an hour. If sauce is prep~red, omit most of the sugar.-lVIns, F. J.
Foatt.
.
10
PUDDI1VGS.
74
"Sum up a-t night what thou hast dune by day,
.-\.nd in the morning what thou hast to do."
ESTE·LLE PUI)I)ING,
Three eggs beaten well, two and a half tablespoons sugar, two tables1)oons butter,
.three-fourths cup sweet milk, one cup chopped
seeded raisi11s, 011e cup currar1ts, s1nall piece
citron chopped fine, one teaspoon each cinnamon, allspice and mace, half teaspoon cloves ..
Make tt) con~ister1cy of cake batter. Steam
one hour. Ser-vre with cream or other Rauce.
$auce.-One heaping teaspoon corn st?-:·ch
in little· cold ~rater, add one cup· bo1l1ng
water, one-l1alf cup sugar, butter size of egg,.
one-l1alf nutmeg. Whe11 cool flavTor with v·a-
nilla or brandy . -MRs. W. S. WisE.
BAKED INDIAN PUDDING.
One cup corn meal, one qt1art rr1ilk scalding hot, one cup sugar, two eggs, 011e-half
teaspoon each of cinnamon and salt, one
quart of cold n1ilk. Mix the meal, cinnamon
and sa~t with the scalded milk , put in the
cold milk, then the eggs and sugar beaten to~
gether. Bake four hours, stirring often.-
lVIRs.
SAWYER.
RICE PUDDING WI1"'HOUT EGGS.
Take two-thirds cup of rice, two-thirds cup
of su~ar, ?ne and a half cups of milk. Put
rlce, sugar1 nutmeg and milk in a .Pan and
,~
PUDDINGS.
75
,. Many strokes, though with a little axe,
,
Hew down and fell the hardPRt-timbPred oak. '
place all in oven and bake three l1011rs. Stir
a few times when it first begi11s to bake.
Very nice eaten witl1 or without cream.lVIRs. L. E. LEEMAN.
PUDDING SAUCE.
011e cup powdered sugar, one-fourth pound
butter; beat toget~er ; add or1e egg. Do 11ot
beat mueh after the egg is i11. Heat ovTer a
kettle of l1ot 'vater and~rr1elt to a creaJm, stirring COilstantl.)r. .B~lavor witl1 lernon.-MRs.
VELZY.
CREAM RICE PUDDING.
One-l1alf ctlp of rice, two quarts milk, half
cup of sugar, tablespoo11 butter, nutmeg,
raisins. Bake tl1ree hours.-MRs. DICKINSON.
BRJ1~AD
PUDDING.
'
Beat together the )7 0lks of f()tlr eg·gs, two
tablespoo11s of rnelted b11tter, one cup of
sugar, one quart of milk a11d 011e pint of
bread crumbs. J1"'lav()r with lemo11 extract
a11d bake in a deep dish. l~eat tl1e whites of
four eggs, add a tablespoonful of powdered
, · sugar and spread over the top. Put ir1 the
oven U11til slightl~yr brown.-lVIRs . '1~. D. VA~
DEVORT.
76
PUDDINGS.
-----
--------~
~ -~---:--:--th - hundred groans in any market."
•'A laugh 16 wor a
.
DUCHESS CREAM.
·.
'
· t tapioco covered over r1ight with
· 0 ne p1n
. .
.
d ~
. drain off 1n the morn111g an cover
water
·
·
· h 1' t water
· let. s1mrner
liD t 1·1 1· t b eeo1nes
Wl t
10 .
'
.
id . .
f
irrii1
o·
all
the
tii118
;
ac
J
tllCe
0
two
c1ear, St
b
h
d . .
leinons, 011 e-half ca11 c oppe p1r1e ap1) 1es,
two cups sugar, beaten .wh1tes of two eggs.
Let get cold and serve w1th cream.-·MRs. U.
F.
ELDER.
COLD SAUICE FOR COTTAGE PUDDING
Take five orar1ges, grate the ri11d of two of
them ; slice them ar1d. s pri:nl{le a little Sllgar
over them and let them stand. 'J'ake two
spoonfuls of flour, wet with a little cold
water; a tablespoonful of butter., 3rolks of two
eggs. Pour over this One pint of boiling
water. When cold pour over sliced orarJaes.
Serve with pudding. Any fresh fruit is nice.
-MRs. W. S. WISE.
GRAHAM PUDDING.
One-half cup molasses one-fourth cup but-
t e~, .one cup sweet milk, t~ne egg one-half cup
raishms, one-half cup currants ~ne teaspoon
eac of cloves
d ·
'
tneg, one and a ahnalfCltlnamot1,h
. one-l1alf I1titt
cups ara an1 ftotlr one
el!ltshpolonful soda. Steam two h<)lll'R 'Best
W
emor1 s .
_. ~ ·
_a uce.--MRs. ALBEHT HooK.
~
PUDDINGS.
77
''We must. ta.ke t.ho current wlwn it servof4, or lose our ventu~('." .
BLACK PUDDING.
One teacup 1nolas~es, one teactlp butter,
one teacup sugar, two cups · flour, one teacLlp
sour 1nillc, four eggs, 011e lllltineg, one teaspoorl of soda. Mix butter and sugar to a
crean1, add eggs ·wGll beaten, then molasses,
· flour and sour mill{, and soda dissolved in a
little 'varm \Vater. Stea1n tl1ree hours. "fo
be eate11 'vith sauce.-MRs. J. M. !-lowERY.
FRUIT PUDDING.
One egg, one-l1alf cup sugar, butter size of
walnut, or1e-half cup 1nilk, two cups s:fted
flour, two teaspoons balcing powder and a little pinch. of s.a lt. Butter )7 0ur puddir1g disl1
well, put in a thich la~yer of frt1it, sprinkle
with suga.r, potll' over the batter, and bake.-
MRs. T. D. VAN DEVORT.
N01"'HING PUDDING.
Ope cup cold water, one heaping cup flour,
one cup raisins, two teaspoons baking powder, a little salt. Steam in cups one-half
hour. Enough for five. Sauce-One cup
sugar, butter size of 8gg, one e~g, pint of
boiling water, a few drops of van1lla.
78
44
PUDDINGS.
A crown will not cure the headache. nor golden slipoers gouty feet."
QUEEN PUDDING.
1
Soak one ·pi11t of bread crumbs in one quart
of milk for one hour. Beat tl1e yolks of four.
eggs with one ct1pful of sugar unt~l ver)r,
very light, add to the bread an~ milk, and
stir i11 the juice ancl grated r1nd. of ~11e
lemon. Pour ir1to a Hhallow JJudcl1ng d1sh
and bake t\venty 1nint1tes i11 a moderate oven.
Beat the \Vhites of the eggs to a froth, add
to them four tablespoonfuls of powdered
sugar, a11d beat till \rery stiff. When the puddi11g is done, put over the top a layer of this
frosting, tl1e11 011e of frLlit jell:yr and a11other
of the frosting. Return to the ovenlto bro-vvn
and serve cold with cream. 'l_,his is a stlfficient quar1tity for eigl1t persons.-MRs. CRAWFORD AND Mrss HuME.
S1,EAMED P1JDDTN G.
Rub lightly two ounces of butter ir1to fotlr
ounces of sugar. Ad~ one-half pound flour
~nd rub togetl1er, adcl1ng one Rpoo11ful of bakmg po:wder ; then b1:eak in one egg and onehalf p111t of S\veet m1lk. Stir well ; stea 111 i 11
a mould three-quarters of a11 hot1r. For sauce
take one cup of sugar, one tablespoonful of
flour, one cup of water, on(:-\ epoonful of bntt~r. Flavor. remove from fire, and when a
h~tle c?oled add one cup beaten eao·
well
00
st1rred 111.-MI~s. NANCE.
'
PUDDINGS.
79
·'He who saves in little things can be liberal in great ones.''
BRO\f\rN PUJ)DING SAUCE.
Tl1is can hardlJr be told from al111.ond sau(l.e.
one-half cup bt1tter, 011e cup st1gar ; scorch
togetl1er (being ver.Y careft1l not to b11rn), it
'va11ts to be a delicate brow11 ; o11e-half cup
s''reet crea1n, 011e cup milk, one cup water.
Smootl1 t''ro ta blest100I18 of flour with a li t.tle
of tl1e '' ater. }. . fter butter a11d sugar are
bro,vn add the cream, In ilk and water ; bri11g
to a boil and adcl-flour. Let it cook several
In in u tes.
'I"' his is very 11 ice for fruit or suet
pudding.-1V1Rs. OAK.