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SAGO APPLE PUDDING
One cup of sago in a quart of
tepid water, with a pinch of salt, soaked for one hour; six or eight apples
pared and cored, or quartered, and steamed tender and put in the pudding-dish;
boil and stir the sago until clear, adding water to make it thin, and pour
it over the apples; bake one hour. This is good hot, with butter and sugar,
or cold with cream and sugar. |
FRUIT COBBLER
Line a deep dish with rich thick
crust; pare and cut into halves or quarters some juicy, rather tart fruits;
put in sugar, spices and flavoring to taste; stew it slightly and put it
in the lined dish; cover with thick crust of rich puff paste and bake a
rich brown; when done, break up the top crust into small pieces and stir
it into the fruit; serve hot or cold; very palatable without sauce, but
more so with plain rich cream or cream sauce, or with a rich brandy or
wine. Any tart fruits can be used.
Currants are best made in this
manner:
Press the currants through
a sieve to free it from pips; to each pint of the pulp put two ounces of
crumbed bread and four ounces of sugar; bake with a rim of puff paste;
serve with cream. White currants may be used instead of red. |
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FRUIT
PUDDING
WITHOUT COOKING
This pudding is made without
cooking and is nice prepared the day before using.
Stew currants or any small
fruits, either fresh or dried, sweeten with sugar to taste and pour hot
over thin slices of bread with the crust cut off, placed in a suitable
dish, first a layer of bread, then the hot stewed fruit, then bread and
fruit, then bread, leaving the fruit last. Put a plate over the top and,
when cool, set it on ice. Serve with sugar and cream.
This pudding is very fine
made with Boston crackers split open and placed in layers with stewed
peaches. |
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FRUIT
PUDDINGS
| FRUIT
PUDDINGS |
| COLD
BERRY PUDDING |
| COLD
FRUIT PUDDING |
| FRUIT
PUDDING WITHOUT COOKING |
| BOILED
CURRANT PUDDING |
| BLACKBERRY
OR WHORTLEBERRY PUDDING |
| BAKED
HUCKLEBERRY PUDDING |
| BAKED
CRANBERRY PUDDING |
| STRAWBERRY
TAPIOCA |
| RASPBERRY
PUDDING |
| FIGS
PUDDING |
| FRUIT
PUFF PUDDING |
| PINEAPPLE
PUDDING |
| NANTUCKET
PUDDING |
| CHERRY
PUDDINGS |
| PRUNES
AND PLUMS PUDDINGS |
| PEACH
PUDDINGS |
| ORANGE
PUDDINGS |
| LEMON
PUDDINGS |
| APPLE
PUDDINGS |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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FRUIT
PUDDINGS
Fruit puddings, such as green
gooseberry, are very nice made in a basin, the basin to be buttered and
lined with a paste, rolling it round to the thickness of half an inch;
then get a pint of gooseberries and three ounces of sugar; after having
made your paste, take half the fruit and lay it at the bottom of your basin;
then add half your sugar, then put the remainder of the gooseberries in
and the remainder of the sugar; on that, draw your paste to the centre,
join the edges well together, put the cloth over the whole, tying it at
the bottom, and boil in plenty of water.
Fruit puddings such as apples
and rhubarb, should be done in this manner.
Boil for an hour, take out
of the saucepan, untie the cloth, turn out on a dish, or let it remain
in the basin and serve with sugar over.A thin cover of the paste may be
rolled round and put over the pudding. Ripe cherries, raspberries, greengages,
currants, plums and such like fruit, will not require so much sugar, or
so long boiling. These puddings are also very good steamed.
COLD
BERRY PUDDING
Take rather stale bread—baker's
bread or light home-made—cut in thin slices and spread with butter. Add
a very little water and a little sugar to one quart or more of huckleberries
and blackberries, or the former alone. Stew a few minutes until juicy;
put a layer of buttered bread in your buttered pudding-dish, then a layer
of stewed berries while hot and so on until full; lastly, a covering of
stewed berries. It may be improved with a rather soft frosting over the
top. Serve cold with thick cream and sugar.
COLD
FRUIT PUDDING
Throw into a pint of milk the
thin rind of a lemon, heat it slowly by the side of the fire and keep at
the boiling point until strongly flavored. Sprinkle in a small pinch of
salt and three-quarters of an ounce of the finest isinglass or gelatine.
When dissolved, strain through muslin into a clean saucepan with five ounces
of powdered sugar and half a pint of rich cream. Give the whole one boil,
stir it briskly and add by degrees the well-beaten yolks of five eggs.
Next thicken the mixture as a custard over a slow heat, taking care not
to keep it over the fire a moment longer than necessary; pour it into a
basin and flavor with orange-flower water or vanilla. Stir until nearly
cold, then add two ounces of citron cut in thin strips and two ounces of
candied cherries. Pour into a buttered mold. For sauce use any kind of
fruit syrup.
BOILED
CURRANT PUDDING
Five cups of sifted flour in
which two teaspoons of baking powder have been sifted, one-half a cup of
chopped suet, half a pound of currants, milk, a pinch of salt. Wash the
currants, dry them thoroughly and pick away any stalks or grit; chop the
suet finely; mix all the ingredients together and moisten with sufficient
milk to make the pudding into a stiff batter; tie it up in a floured cloth,
put it into boiling water and boil for three hours and a half. Serve with
jelly sauce made very sweet.
BLACKBERRY
OR WHORTLEBERRY PUDDING
Three cups of flour, one cup
of molasses, half a cup of milk, a half teaspoon of salt, a little cloves
and cinnamon, a teaspoon of soda dissolved in a little of the milk. Stir
in a quart of huckleberries, floured. Boil in a well-buttered mold two
hours. Serve with brandy sauce.
BAKED
HUCKLEBERRY PUDDING
One quart of ripe fresh huckleberries
or blueberries, half a teaspoon of mace or nutmeg, three eggs, well beaten,
separately, two cups of sugar, one tablespoon of cold butter, one cupful
of sweet milk, one pint of flour, two teaspoons of baking powder. Roll
the berries well in the flour and add them last of all. Bake half an hour
and serve with sauce. There is no more delicate and delicious pudding than
this.
BAKED
CRANBERRY PUDDING
Pour boiling water on a pint
of bread crumbs; melt a tablespoon of butter and stir in. When the bread
is softened, add two eggs and beat thoroughly with the bread. Then put
in a pint of the stewed fruit and sweeten to your taste. Fresh fruit of
many kinds can be used instead of cranberries. Slices of peaches put in
layers are delicious. Serve with sweet sugar sauce.
STRAWBERRY
TAPIOCA
This makes a most delightful
dessert. Soak over night a cup of tapioca in cold water; in the morning,
put half of it in a buttered yellow-ware baking-dish, or any suitable pudding-dish.
Sprinkle sugar over the tapioca; then on this put a quart of berries, sugar
and the rest of the tapioca. Fill the dish with water, which should cover
the tapioca about a quarter of an inch. Bake in a moderately hot oven until
it looks clear. Eat cold with cream or Custard. If not sweet enough, add
more sugar at table; and in baking, if it seems too dry, more water is
needed.
TIP: A similar dish
may be made, using peaches, either fresh or canned.
RASPBERRY
PUDDING
One-quarter cup of butter, one-half
cup of sugar, two cups of jam, six cups of soft bread crumbs, four eggs.
Rub the butter and sugar together, beat the eggs, yolks and whites separately,
mash the raspberries, add the whites beaten to a stiff froth, stir all
together to a smooth paste; butter a pudding dish, cover the bottom with
a layer of the crumbs, then a layer of the mixture; continue the alternate
layers until the dish is full, making the last layer of crumbs; bake one
hour in a moderate oven. Serve in the dish in which it is baked and serve
with fruit sauce made with raspberries. This pudding may be made the same
with any other kind of berries.
FIGS
PUDDING
Half a pound of good dried figs,
washed, wiped and minced, two cups of fine, dry bread crumbs, three eggs,
half a cup of beef suet, powdered, two scant cups of sweet milk, half a
cup of white sugar, a little salt, half a teaspoon of baking powder, stirred
in half a cup of sifted flour. Soak the crumbs in milk, add the eggs, beaten
light, with sugar, salt, suet, flour and figs. Beat three minutes, put
in buttered molds with tight top, set in boiling water with weight on cover
to prevent mold from upsetting, and boil three hours.
Serve hot with hard sauce
or butter and powdered sugar mixed with 1 tsp. of ground nutmeg.
FRUIT
PUFF PUDDING
Into one pint of flour stir
two teaspoons of baking powder and a little salt; then sift and stir the
mixture into milk, until very soft. Place well-greased cups in a steamer,
put in each a spoon of the above batter, then add one of berries or steamed
apples, cover with another spoon of batter and steam twenty minutes. This
pudding is delicious made with strawberries and eaten with a sauce made
of two eggs, half a cup butter, a cup of sugar beaten thoroughly with a
cup of boiling milk and one cup of strawberries.
PINEAPPLE
PUDDING
Butter a pudding-dish and line
the bottom and sides with slices of stale cake (sponge cake is best); pare
and slice thin a large pineapple, place in the dish first a layer of pineapple,
then strew with sugar, then more pineapple, and so on until all is used.
Pour over a cup of water and cover with slices of cake which have been
dipped in cold water; cover the whole with a buttered plate and bake slowly
for two hours.
NANTUCKET
PUDDING
One quart of berries or any
small fruit, 2 tablespoons of flour, 2 tablespoons of sugar; simmer together
and turn into molds; cover with frosting as for cake, or with whipped eggs
and sugar, browning lightly in the oven; serve with cream. |
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