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MINUTE
PUDDING
One quart of milk, salt, two
eggs, about a pint of flour. Beat the eggs well; add the flour and enough
milk to make it smooth. Butter the saucepan and put in the remainder of
the milk well salted; when it boils, stir in the flour, eggs, etc., lightly;
let it cook well. It should be of the consistency of thick corn mush. Serve
immediately with the following simple sauce, viz: Rich milk or cream sweetened
to taste and flavored with grated nutmeg.
SUNDERLAND
PUDDING
One cup of sugar, half a cup
of cold butter, a pint of milk, two cups of sifted flour and five eggs.
Make the milk hot; stir in the butter and let it cool before the other
ingredients are added to it; then stir in the sugar, flour and eggs, which
should be well whisked and omit the whites of two; flavor with a little
grated lemon rind and beat the mixture well. Butter some small cups, rather
more than half fill them; bake from twenty minutes to half an hour, according
to the size of the puddings, and serve with fruit, custard or wine sauce,
a little of which may be poured over them. They may be dropped by spoons
on buttered tins and baked, if cups are not convenient.
JELLY
PUDDINGS
Two cups of very fine stale
biscuit or bread crumbs, one cup of rich milk or half cream, if you can
get it; five eggs beaten very light, half a teaspoon of soda stirred in
boiling water, one cup of sweet jelly, jam or marmalade. Scald the milk
and pour over the crumbs. Beat until half cold and stir in the beaten yolks,
then whites, finally the soda. Fill large cups half full with the batter,
set in a quick oven and bake half an hour. When done, turn out quickly
and dexterously; with a sharp knife make an incision in the side of each;
pull partly open, and put a liberal spoon of the conserve within. Close
the slit by pinching the edges with your fingers. Eat warm with sweetened
cream.
READY
PUDDING
Make a batter of one quart of
milk and about one pound of flour; add six eggs, the yolks and whites separately
beaten, a teaspoon of salt and four tablespoons of sugar. It should be
as stiff as can possibly be stirred with a spoon. Dip a spoon at a time
into quick boiling water, boil from five to ten minutes, take out. Serve
hot with sauce or syrup.
QUICK
PUDDING
Set saucepan or deep frying
pan on the stove, the bottom and sides well buttered, put into it a quart
of sweet milk, a pinch of salt and a piece of butter as large as half an
egg; when it boils have ready a dish of sifted flour, stir it into the
boiling milk, sifting it through your fingers, a handful at a time, until
it becomes smooth and quite thick. Turn it into a dish that has been dipped
in water. Make a sauce very sweet to serve with it. Maple molasses is fine
with it. This pudding is much improved by adding canned berries or fresh
ones just before taking from the stove.
HOMINY
PUDDING
Two-thirds of a cup of hominy,
one and a half pints of milk, two eggs, one tablespoon of butter, one teaspoon
of extract of lemon or vanilla, one cup of sugar. Boil hominy in milk one
hour; then pour it on the eggs, extract and sugar beaten together; add
butter, pour in buttered pudding-dish, bake in hot oven for twenty minutes.
TRANSPARENT
PUDDING
A small cup of fresh butter
warmed, but not melted, one cup of sifted sugar creamed with the butter,
a teaspoon of nutmeg, grated, eight eggs, yolks and whites beaten separately.
Beat the butter and sugar light and then add the nutmeg and the beaten
eggs, which should be stirred in gradually; flavor with vanilla, almond,
peach or rose-water; stir hard; butter a deep dish, line with puff paste
and bake half an hour. Then make a meringue for the top and brown. Serve
cold.
SWEET-POTATO
PUDDING
To a large sweet potato, weighing
two pounds, allow half a pound of sugar, half a pound of butter, one gill
of sweet cream, one gill of strong wine or brandy, one grated nutmeg, a
little lemon peel and four eggs. Boil the potato until thoroughly done,
mash up fine, and while hot add the sugar and butter. Set aside to cool
while you beat the eggs light and add the seasoning last. Line tin plates
with puff paste, and pour in the mixture, bake in a moderate but regularly
heated oven. When the puddings are drawn from the heat, cover the top with
thinly-sliced bits of preserved citron or quince marmalade. Strew the top
thickly with granulated white sugar and serve, with the addition of a glass
of rich milk for each person at table. |
