My Pet Recipes, Tried and True Part 12

MRS. ARCHIBALD LAURIE.

Sliced bread to fill a pudding bowl; one layer of bread, one layer of fruit with sugar to taste and small lumps of b.u.t.ter. Continue until bowl is full, put a plate on top and steam for at least two hours, more will do no harm. Turn out a few minutes before wanted to let the juice penetrate the bread that was uppermost.

COTTAGE PUDDING.

MRS. W. W. HENRY.

After rubbing together a cupful of sugar and a tablespoon of b.u.t.ter, add two eggs, and after beating the mixture until light, add a cupful of milk; mix well in a sieve a pint of sifted flour and three teaspoons of baking powder, rub through the sieve into the mixture already made, beat quickly and pour the batter into one large pudding dish or two small ones. Sprinkle with sugar, bake in a moderate oven for forty minutes or thirty if there be two. Serve hot with lemon sauce or any sweet sauce.

LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one tablespoon of melted b.u.t.ter, one small tablespoon of cornstarch, beat all together, then add one cup of boiling water, cook five minutes, boiling all the while. Cook a little longer if set in a basin of hot water, take from the fire, and add juice of lemon.

CHOCOLATE PUDDING.

One quart of milk scalded, two eggs well beaten, add gradually one cup sugar. With the eggs and sugar mix two thirds cup of cornstarch, and three heaping tablespoons grated chocolate dissolved over hot water, stir into the milk until a soft custard, add one teaspoon of vanilla, serve with whipped cream.

CHOCOLATE PUDDING.

MRS. W. J. FRASER.

One quart of milk, one pint of bread crumbs, one tea cup of sugar, three eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of vanilla. Let the milk come to a boil, scald the bread crumbs, when almost cool, beat the yolks of three eggs, add sugar and chocolate, to the bread and milk. Bake one half hour, slow oven. When cool, beat the whites of three eggs and put meringues.

CARAMEL PUDDING.

MRS. RATTRAY.

Take one coffee cup full of brown sugar, put it in a frying pan over a slow fire and burn it, then pour it into one and a half pints of milk in a saucepan and place the latter on the fire to come to a boil, but do not stir it in case the milk should crack. Blend three tablespoonfuls of cornstarch with a little cold milk, and when the milk and sugar boil stir the starch in. Put it in a mould to get cold and eat with whipped cream.

CARAMEL PUDDING.

MRS. W. W. WELCH.

One pint of milk, one pound of brown sugar, one coffee cup of chopped walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the milk in a double boiler, when boiling put in cornstarch dissolved in a little cold milk; let it cook a few minutes, put in the sugar which has been previously burnt a little, then add the nuts, stir a few minutes, flavor with vanilla, put into a mould, and eat with whipped cream.

COCOANUT SPONGE.

MISS LAMPSON.

Two cups of stale sponge cake crumbs, two cups of milk, one cup of grated cocoanut, yolks of two eggs and whites of four, one cup of white sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk and beat into this the cake crumbs. When nearly cold add the eggs, sugar, rose water and lastly the cocoanut. Bake three quarters of an hour in a b.u.t.tered pudding dish. Eat cold, with white sugar sifted over it.

DUTCH APPLE CAKE, LEMON SAUCE.

MRS. STOCKING.

One pint of flour, one half teaspoon salt, one and one half teaspoons baking powder, b.u.t.ter size of an egg; sift flour, salt and baking powder together then rub in the b.u.t.ter thoroughly; beat one egg light with two-thirds of a cup of milk and stir into the dry mixture; spread one half inch thick on a baking pan; pare and core and cut in eight pieces, four apples and stick them into the dough, in rows, and sprinkle over them two tablespoons sugar and bake quickly; serve with sauce as follows: Two cups cold water, ditto of sugar; when it boils, add three teaspoons of cornstarch dissolved in a little cold water; take from fire as soon as it thickens and add one tablespoon of b.u.t.ter and the rind and juice of one lemon, or one teaspoon lemon extract; serve hot.

FRIED CREAM.

MRS. FARQUHARSON SMITH.

Everyone should try this receipt; it will surprise many to know how soft cream could be enveloped in the crust while it is an exceedingly good dish for a dinner course or for lunch or tea. When the pudding is hard, it can be rolled in the egg and bread crumbs. The moment the egg touches the hot lard it hardens and secures the pudding which softens to a creamy substance very delicious. Ingredients, one pint of milk, five ounces of sugar (little more than half a cupful,) b.u.t.ter the size of a hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and one tablespoonful of flour, (a generous half cupful altogether), stick of cinnamon one inch long, one half teaspoonful of vanilla. Put the cinnamon into the milk and when it is just about to boil, stir in the sugar, cornstarch and flour, the two latter rubbed smooth with two or three tablespoons of extra cold milk: stir it over the fire for fully two minutes, to cook well the starch and flour; take it from the fire, stir in the beaten yolks of the eggs and return it a few minutes to set them; now again taking it from the fire remove the cinnamon, stir in the b.u.t.ter and vanilla and pour it on a b.u.t.tered platter until one third of an inch high. When cold and stiff cut the pudding into parallelograms, about three inches long and two inches wide: roll them carefully, first in sifted cracker crumbs then in eggs (slightly beaten and sweetened) then again in cracker-crumbs. Dip these into boiling hot lard (a wire basket should be used if convenient) and when of fine color, take them out and place them in the oven for four or five minutes to better soften the pudding. Sprinkle over pulverized sugar and serve immediately.

FEATHER PUDDING.

MRS. W. R. DEAN.

One tablespoon b.u.t.ter, one cup white sugar, two eggs, a little salt, one cup sweet milk, two tablespoons baking powder three cups of flour, one and one half teaspoons flavoring. Steam one hour. Eat with sauce.

FIG PUDDING.

MRS. THOM.

One cup suet, one half pound figs cut fine, two cups bread-crumbs, one cup flour, one half cup brown sugar, one egg, one cup of milk, two teaspoonfuls of baking powder, steam three hours.

GELATINE PUDDING (Pink.)

MRS. W. R. DEAN.

Put one ounce pink gelatine and one quart of milk in a bowl on the stove where it will not get hot; when dissolved add yolks of four eggs, beaten with four tablespoons sugar, stir well, let it just come to the boil, then add the whites well beaten, with four tablespoons of sugar and a dessert spoon vanilla. Turn into a mould and let it cool, then turn out and garnish with whipped cream. This is a very pretty dish.

GRAHAM PUDDING.

MRS. W. W. HENRY.

One and one half cups of graham flour, one cup of milk, one half cup of mola.s.ses, one cup chopped raisins, one half teaspoonful salt, one teaspoonful of soda. Sift the graham in order to make it light, but return the bran to the sifted mixture, dissolve the soda in one tablespoon of milk and add the remainder of milk with the mola.s.ses and salt, pour this mixture upon the graham and beat well, add the raisins and pour the pudding into a mould. Steam four hours, turn out and serve with sauce.

HONEY COMB PUDDING.

MISS BICKELL.

One cup flour mixed with one cup sugar, one half cup b.u.t.ter and one of milk melted, together, five eggs well beaten; last of all put in two teaspoons soda and one of salt. Steam one hour and a half.

MEDLEY PUDDING.

MRS. THEOPHILUS H. OLIVER.