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GREAT
PUDDINGS
 CREAM
PUDDING |
| CRACKER
PUDDING |
| FRENCH
COCOANUT PUDDING |
| COCOANUT
AND SPONGE CRUMBS PUDDING |
| TAPIOCA
PUDDING |
| RHUBARB
OR PIE-PLANT PUDDING |
| SNOW
PUDDING |
| QUICK
PUDDING |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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CREAM
PUDDING
Beat the yolks and whites of
six eggs well and stir them into one pint of flour, one pint of milk, a
little salt and a bit of soda dissolved in a little water, the grated rind
of a lemon and three spoons of sugar; just before baking stir in one pint
of cream and bake in a buttered dish. Serve with cream.
CRACKER
PUDDING
One cup of cracker crumbs, one
quart of milk, one spoon of flour, a pinch of salt, the yolks of three
eggs, one whole egg and half a cup of sugar. Flavor with vanilla, adding
a little pinch of salt. Bake in a moderate oven. When done, spread over
the top, while hot, a pint of well-sugared raspberries. Then beat the whites
of the three eggs very stiff, with two tablespoons of sugar, a little lemon
extract, or whatever one prefers. Spread this over the berries and bake
a light brown. Serve with fruit sauce made of raspberries.
FRENCH
COCONUT PUDDING
One quart of milk, 3 tablespoons
of cornstarch, the yolks of 4 eggs, 1/2 cup of sugar and a little salt;
put part of the milk, salt and sugar on the stove and let it boil; dissolve
the cornstarch in the rest of the milk; stir into the milk and while boiling
add the yolks and a cup of grated cocoanut. Flavor with vanilla.
Frosting: The whites
of four eggs beaten to a stiff froth, half a cup of sugar, flavor with
lemon; spread it on the pudding and put it into the oven to brown, saving
a little of the frosting to moisten the top; then put on grated coconut
to give it the appearance of snowflake.
COCOANUT
AND SPONGE CRUMBS PUDDING
Half a pound of grated coconut
Then mix with it half a cup of stale sponge cake, crumbled fine. Stir together
until very light half a cup of butter and one of sugar, add a cup of rich
milk or cream. Beat six eggs very light and stir them gradually into the
butter and sugar in turn, with the grated coconut. Having stirred the whole
very hard, add two teaspoons of vanilla; stir again, put into a buttered
dish and bake until set, or about three-quarters of an hour. Three of the
whites of the eggs could be left out for a meringue on the top of the pudding.
Excellent.
TAPIOCA
PUDDING
Five tablespoons of tapioca,
one quart of milk, two ounces of butter, a cup of sugar, four eggs, flavoring
of vanilla or bitter almonds. Wash the tapioca and let it stew gently in
the milk on the back part of the stove for a quarter of an hour, occasionally
stirring it; then let it cool, mix with it the butter, sugar and eggs,
which should be well-beaten, and flavor with either of the above ingredients.
Butter a dish, put in the pudding and bake in a moderate oven for an hour.
If the pudding is boiled, add a little more tapioca and boil it in a buttered
basin one and a half hours.
RHUBARB
OR PIE-PLANT PUDDING
Chop rhubarb pretty fine, put
in a pudding dish and sprinkle sugar over it; make a batter of one cup
of sour milk, two eggs, a piece of butter the size of an egg, half a teaspoon
of soda and enough flour to make batter about as thick as for cake. Spread
it over the rhubarb and bake till done. Turn out on a platter upside down,
so that the rhubarb will be on top. Serve with sugar and cream.
SNOW
PUDDING
One-half a package gelatine;
pour over it a cup of cold water and add one and a half cups of sugar;
when 'soft, add one cup of boiling water and the juice of one lemon; then
the whites of four well-beaten eggs; beat all together until it is light
and frothy, or until the gelatine will not settle clear in the bottom of
the dish after standing a few minutes; put it on a glass dish. Serve with
a custard made of one pint of milk, the yolks of four eggs, four tablespoons
of sugar and the grated rind of a lemon; boil.
QUICK
PUDDING
Soak and split some crackers;
lay the surface over with raisins and citron; put the halves together,
tie them in a bag, and boil fifteen minutes in milk and water; delicious
with rich sauce. |
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