The Cookery Blue Book Part 11

1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pint sherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinnamon.

Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime, and boil five minutes. Add 1 pint champagne and strain twice.

=Coffee Jelly.=

1/2 box gelatine soaked in cold coffee. When well dissolved, pour in a pint of boiling coffee, sweeten to taste, and set aside to cool. When quite cold and almost jellied, beat up till it becomes a light foam.

Pour into mold and place on ice. Serve with whipped cream.

[Ill.u.s.tration]

PUDDINGS.

=Burlington Pudding.=

Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 large tablespoons of b.u.t.ter; also 6 eggs, the whites and yolks beaten separately. Flavor with vanilla or lemon, and bake one-half hour in pan of hot water. Serve with wine sauce.

=Fig Pudding.=

2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1 of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four hours.

=Pancake with Fruit.=

Take 4 eggs, a cup of cream or rich milk, and flour enough to make a thin batter. Add a little fine sugar and nutmeg. b.u.t.ter the griddle and turn the batter on. Let it spread as large as a common dinner plate.

When done on one side, turn it, as a pancake. Have some nice preserves, and spread over quickly. Roll the cake up, place on a flat dish, sift on a little powdered sugar and cinnamon, a little b.u.t.ter, if you wish, and serve hot. Be careful and not make the batter too thin.

=Strawberry Custard.=

1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let the milk boil, then add eggs and sugar, and let cool. Crush and strain 1 pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beaten stiff. Place the custard in gla.s.ses, about half full, then fill gla.s.ses with strawberry juice and the whites of eggs, beaten together.

=Orange Float.=

1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar.

When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes, stirring constantly. When cold, pour this over four or five oranges, which have been sliced. Beat the whites of 3 eggs to a stiff froth, sweeten and flavor, and place large spoonfuls over the top of the float.

=Kiss Pudding.=

1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar, a little salt. Put part of milk, salt and sugar on to boil. Dissolve corn starch in remainder of milk, stir into milk, and while boiling, add the yolks. Flavor with vanilla.

FROSTING.--Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread on pudding, and put in oven to brown. Save a little frosting to moisten top; then put grated cocoanut to give appearance of snow.

=Batter Pudding.=

1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of flour, mixed with a little cold milk, beat 4 eggs (yolks and whites separately), and, when the batter is cold, stir in first yolks, then whites, and bake three quarters of an hour.

SAUCE.--1 cup sugar, 1/2 of b.u.t.ter, beaten to a cream, put over tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.

=Suet Pudding--No. 1.=

1 cup chopped suet, 1 of raisins, 1 of mola.s.ses, 1 of milk, 1/2 teaspoon soda, and 1 of salt. Stir quite thick with flour, and boil in a bag three hours. Serve with wine sauce.

=Suet Pudding--No. 2.=

1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-gla.s.s of sherry or brandy, and spice to taste. To be eaten with sauce.

=Suet Pudding--No. 3.=

2 cups chopped bread, 1/2 cup chopped suet, 1/2 cup mola.s.ses, 1 egg, 1 cup chopped raisins, 1 of milk, with 1/2 teaspoon soda dissolved in it, 1/2 teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boil two hours in a pudding-boiler. To be eaten with hot or hard sauce.

=Poor Man's Pudding.=

1 cup suet, 1 of milk, 1 of mola.s.ses, 2 of raisins, 4 of flour, 1 teaspoon saleratus. Steam four hours. Serve with rich sauce.

=Poor Man's Rice Pudding.=

1 quart of milk, 1 tablespoon rice, 1 of sugar, 1/2 saltspoon of salt.

Bake slowly, stirring once or twice.

=Indian Pudding.=

1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with a little salt and a piece of b.u.t.ter. b.u.t.ter dish and bake. Before baking, add 1 cup cold milk.

=Cracker Pudding.=

3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the sugar, eggs and spice. Pour into a b.u.t.tered dish. Bake one-half hour, and serve with either hard or liquid sauce.

=Lemon Bread Pudding.=

1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup b.u.t.ter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak the bread in the milk, then add the beaten yolks with the b.u.t.ter and sugar, rubbed to a cream; also the lemon. Bake in a b.u.t.tered dish until firm and slightly browned. Beat the whites to a stiff froth, with 3 tablespoons of powdered sugar, and flavor with lemon. Spread over the pudding when baked, and brown slightly; then sift sugar over it. Eat cold. Orange pudding may be made in the same way.