Reference > Farmer's Cookbook > HOT PUDDINGS
  ENTRÉES PUDDING SAUCES  
CONTENTS · BIBLIOGRAPHIC RECORD

Chapter XXIII. 
HOT PUDDINGS
.
 
Rice Pudding
4 cups milk1/2 teaspoon salt
1/3 cup rice1/3 cup sugar
Grated rind 1/2 lemon
Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.

  1
 
Poor Man’s Pudding
4 cups milk1/2 teaspoon salt
1/2 cup rice1/2 teaspoon cinnamon
1/3 cup molasses1 tablespoon butter
Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter.

  2
 
Indian Pudding
5 cups scalded milk1/2 cup molasses
1/3 cup Indian meal1 teaspoon salt
1 teaspoon ginger
Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted.

  3
 
Cerealine Pudding
4 cups scalded milk1/2 cup molasses
2 cups cerealine11/2 teaspoons salt
11/2 tablespoons butter
Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.

  4
 
Newton Tapioca
5 tablespoons pearl tapioca3/4 cup molasses
4 cups scalded milk3 tablespoons butter
4 tablespoons Indian meal11/2 teaspoons salt
1 cup milk
Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal and cook in double boiler ten minutes. Add tapioca drained from water, molasses, butter, and salt; turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a moderate oven.

  5
 
Apple Tapioca
3/4 cup pearl or 1/2 cup minute tapioca1/2 teaspoon salt
Cold water7 sour apples
21/2 cups boiling water1/2 cup sugar
Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding-dish, fill cavities with sugar, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce I. Minute Tapioca requires no soaking.

  6
 
Tapioca Custard Pudding
4 cups scalded milk1/2 cup sugar
2/3 cup pearl tapioca, 1/3 cup minute tapioca1 teaspoon salt
3 eggs1 tablespoon butter
Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.

  7
 
Peach Tapioca
1 can peachesBoiling water
1/4 cup powdered sugar1/2 cup sugar
1 cup tapioca1/2 teaspoon salt
Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in cold water to cover: to peach syrup add enough boiling water to make three cups; heat to boiling-point, add tapioca drained from cold water, sugar, and salt; then cook in a double boiler until transparent. Line a mould or pudding-dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream Sauce I.

  8
 
Corn Pudding
2 cups popped corn, finely pounded1/2 cup brown sugar
3 cups milk1 tablespoon butter
3 eggs, slightly beaten3/4 teaspoon salt
Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.

  9
 
Scalloped Apples
1 small stale loaf baker’s bread1/4 cup sugar
1/4 cup butter1/4 teaspoon grated nutmeg
1 quart sliced applesGrated rind and juice of 1/2 lemon
Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter and stir in lightly with fork; cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream.

  10
 
Bread Pudding
2 cups stale bread crumbs2 eggs
1 quart scalded milk1/2 teaspoon salt
1/3 cup sugar1 teaspoon vanilla or
1/4 cup melted butter1/4 teaspoon spice
Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.

  11
 
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.

  12
 
Bread and Butter Pudding
1 small stale loaf baker’s bread1/2 cup sugar
Butter1/4 teaspoon salt
3 eggs1 quart milk
Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.

  13
 
Bread and Butter Apple Pudding
Cover bottom of a shallow baking-dish with apple sauce. Cut stale bread in one-third inch slices, spread with softened butter, remove crusts, and cut in triangular-shaped pieces; then arrange closely together over apple. Sprinkle generously with sugar, to which is added a few drops vanilla. Bake in a moderate oven and serve with cream.

  14
 
Chocolate Bread Pudding
2 cups stale bread crumbs2/3 cup sugar
4 cups scalded milk2 eggs
2 squares unsweetened chocolate1/4 teaspoon salt
1 teaspoon vanilla
Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add one-half sugar and enough milk taken from bread and milk to make of consistency to pour; add to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten; turn into buttered pudding-dish and bake one hour in a moderate oven. Serve with Hard or Cream Sauce I.

  15
 
Mock Indian Pudding
1/2 small loaf baker’s entire-wheat bread31/2 cups milk
1/2 cup molasses
Butter
Remove crusts from bread and cut into five slices of uniform thickness. Spread generously with butter, arrange in baking-dish, pour over three cups of milk and molasses. Bake from two to three hours in a very slow oven, stirring three times during the first hour of baking, then add remaining milk. Serve with cream or vanilla ice cream.

  16
 
Bangor Pudding
11/3 cups cracker crumbs1/3 cup molasses
Boiling water1 egg
2 cups milk1 cup raisins
Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.

  17
 
Steamed Lemon Pudding
8 small slices stale bread3 tablespoons sugar
Lemon mixture2 eggs
1 cup milkGrated rind 1 lemon
1/8 teaspoon salt
Spread bread with lemon mixture, and arrange in buttered pudding mould. Beat eggs slightly, add sugar, salt, and milk; strain, add lemon rind, and pour mixture over bread. Cover, set in pan of hot water, and bake one hour.

  18
  Lemon Mixture. Cook three tablespoons lemon juice, grated rind one lemon, and one-fourth cup butter two minutes. Add one cup sugar and three eggs slightly beaten; cook until mixture thickens, cool, and add one tablespoon brandy.   19
 
Cottage Pudding
1/4 cup butter1 cup milk
2/3 cup sugar21/4 cups flour
1 egg4 teaspoons baking powder
1/2 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten; mix and sift flour, baking powder, and salt; add alternately with milk to first mixture; turn into buttered cake-pan; bake thirty-five minutes. Serve with Vanilla or Hard Sauce.

  20
 
Strawberry Cottage Pudding
1/3 cup butter1/2 cup milk
1 cup sugar13/4 cups flour
1 egg3 teaspoons baking powder
Mix same as Cottage Pudding, and bake twenty-five minutes in shallow pan; cut in squares and serve with strawberries (sprinkled with sugar and slightly mashed) and Cream Sauce I. Sliced peaches may be used in place of strawberries.

  21
 
Orange Puffs
1/3 cup butter1/2 cup milk
1 cup sugar13/4 cups flour
2 eggs3 teaspoons baking powder
Mix same as Cottage Pudding, and bake in buttered individual tins. Serve with Orange Sauce.

  22
 
Chocolate Pudding
1/4 cup butter3 teaspoons baking powder
1 cup sugarWhites 2 eggs
Yolks 2 eggs11/3 squares unsweetened chocolate
1/2 cup milk1/8 teaspoon salt
13/8 cups flour1/4 teaspoon vanilla
Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around.

  23
  Chocolate Sauce. Boil one cup sugar, one half-cup water, and a few grains cream-of-tartar until of the consistency of a thin syrup. Melt one and one-half squares chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.   24
 
Custard Soufflé
3 tablespoons butter1 cup scalded milk
1/4 cup flour4 eggs
1/4 cup sugar1/2 teaspoon salt
Melt butter, add flour, and gradually hot milk. Bring to boiling point and pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar and salt; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once,—if not served immediately it is sure to fall; serve with Creamy or Foamy sauce.

  25
 
Apricot Soufflé
Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish. Pour over Custard Soufflé mixture. Bake from thirty-five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in place of apricots.

  26
 
Lemon Soufflé
Yolks 4 eggs1 cup sugar
Grated rind and juice 1 lemonWhites 4 eggs
Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce.

  27
 
Chocolate Soufflé
2 tablespoons butter1/3 cup sugar
2 tablespoons flour2 tablespoons hot water
3/4 cup milk3 eggs
11/2 squares unsweetened chocolate1/2 teaspoon vanilla
Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking-dish, and bake in a moderate oven twenty-five minutes. Serve with Cream Sauce I.

  28
 
Mocha Soufflé
3 tablespoons butter1/2 cup sugar
3 tablespoons bread flour1/4 teaspoon salt
3/4 cup boiled coffee (Mocha)4 eggs
1/4 cup cream1/2 teaspoon vanilla
Make and bake same as Chocolate Soufflé. Serve with Mocha Sauce. Mix yolks two eggs, one-fourth cup sugar, and a few grains salt; then add gradually one-half cup Mocha coffee infusion. Cook in double boiler until mixture thickens, stirring constantly. Strain, cool, and fold in one cup whipped cream.

  29
 
Fruit Soufflé
3/4 cup fruit pulp, peach, apricot, or quinceWhites 3 eggs
Sugar
Few grains salt
Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.

  30
 
Spanish Soufflé
1/4 cup butter2 tablespoons sugar
1/2 cup stale bread crumbs3 eggs
1 cup milk1/2 teaspoon vanilla
Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.

  31
 
Chestnut Soufflé
1/4 cup sugar1 cup chestnut purée
2 tablespoons flour1/2 cup milk
Whites 3 eggs
Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Soufflé; serve with Cream Sauce.

  32
 
Chocolate Rice Meringue
2 cups milk1 square melted chocolate
1/4 cup rice1/2 teaspoon vanilla
1/3 teaspoon salt1/2 cup seeded raisins
1 tablespoon butterWhites two eggs
1/3 cup sugar1/2 cup heavy cream
Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff. Pour into a buttered baking-dish, and bake fifteen minutes. Cover with a meringue made of the whites of three eggs, six tablespoons powdered sugar, and one-half teaspoon vanilla; then brown in a moderate oven.

  33
 
Steamed Apple Pudding
2 cups flour2 tablespoons butter
4 teaspoons baking powder3/4 cup milk
1/2 teaspoon salt4 apples cut in eighths
Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing with a knife; toss on floured board, pat and roll out, place apples on middle of dough, and sprinkle with one tablespoon sugar mixed with one-fourth teaspoon each of salt and nutmeg; bring dough around apples and carefully lift into buttered mould or five-pound lard pail; or apples may be sprinkled over dough, and dough rolled like a jelly roll; cover closely, and steam one hour and twenty minutes; serve with Vanilla or Cold Sauce. Twice the number of apples may be sprinkled with sugar and cooked until soft in granite kettle placed on top of range, covered with dough, rolled size to fit in kettle, then kettle covered tightly, and dough steamed fifteen minutes. When turned on dish for serving, apples will be on top.

  34
 
Steamed Blueberry Pudding
Mix and sift dry ingredients and work in butter same as for Steamed Apple Pudding. Add one cup each of milk, and blueberries rolled in flour; turn into buttered mould and steam one and one-half hours. Serve with Creamy Sauce.

  35
 
Steamed Cranberry Pudding
1/2 cup butter31/2 cups flour
1 cup sugar11/4 tablespoons baking powder
3 eggs1/2 cup milk
11/2 cups cranberries
Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould, cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.

  36
 
Ginger Pudding
1/3 cup butter31/2 teaspoons baking powder
1/2 cup sugar1/4 teaspoon salt
1 egg2 teaspoons ginger
21/4 cups flour1 cup milk
Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add alternately with milk to first mixture. Turn into buttered mould, cover, and steam two hours; serve with Vanilla Sauce.

  37
 
Harvard Pudding
1/3 cup butter31/2 teaspoons baking powder
1/2 cup sugar1/4 teaspoon salt
21/2 cups flour1 egg
1 cup milk
Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and combine mixtures; turn into buttered mould, cover, and steam two hours; serve with warm Apple Sauce and Hard Sauce.

  38
  Apple Sauce. Pick over and wash dried apples, soak over night in cold water to cover; cook until soft; sweeten, and flavor with lemon juice.   39
 
Steamed Chocolate Pudding
3 tablespoons butter21/4 cups flour
2/3 cup sugar41/2 teaspoons baking powder
1 egg21/2 squares unsweetened chocolate
1 cup milk1/4 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking powder and salt, and add alternately with milk to first mixture, then add chocolate, melted. Turn into a buttered mould. Cover, and steam two hours. Serve with

  40
 
Cream Sauce
1/4 cup butter1/2 teaspoon vanilla
1 cup powdered sugar1/4 cup heavy cream
Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff.

  41
 
Swiss Pudding
1/2 cup butterGrated rind one lemon
7/8 cup flour5 eggs
2 cups milk1/3 cup powdered sugar
Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff. Turn into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point.

  42
 
Snowballs
1/2 cup butter21/4 cups flour
1 cup sugar31/2 teaspoons baking powder
1/2 cup milkWhites 4 eggs
Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder; then add the whites of eggs beaten stiff. Steam thirty-five minutes in buttered cups; serve with preserved fruit, quince marmalade, or strawberry sauce.

  43
 
Graham Pudding
1/4 cup butter11/2 cups Graham flour
1/2 cup molasses1/2 teaspoon soda
1/2 cup milk1 teaspoon salt
1 egg1 cup raisins, seeded and cut in pieces
Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.

  44
 
St. James Pudding
3 tablespoons butterSalt1/4 teaspoon each
1/2 cup molassesClove
1/2 cup milkAllspice
17/8 cups flourNutmeg
1/2 teaspoon soda1/2 lb. dates, stoned and cut in pieces
Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious pudding without egg. Puddings may be steamed in buttered one-pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve.

  45
 
Suet Pudding
1 cup finely chopped suet11/2 teaspoons salt
1 cup molassesGinger1/2 teaspoon each
1 cup milkClove
3 cups flourNutmeg
1 teaspoon soda1 teaspoon cinnamon
Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added.

  46
 
Thanksgiving Pudding I
4 cups scalded milk1/3 cup melted butter
11/4 cups rolled crackers1/2 grated nutmeg
1 cup sugar1 teaspoon salt
4 eggs11/2 cups raisins
Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.

  47
 
Thanksgiving Pudding II
1/3 cup suet1/2 teaspoon grated nutmeg
1/2 lb. figs, finely chopped1/2 cup English walnut meats
21/2 cups stale bread crumbs1/2 cup raisins, seeded and cut in pieces
3/4 cup milk
1 cup brown sugar2 tablespoons flour
1 teaspoon salt4 eggs
3/4 teaspoon cinnamon2 teaspoons baking powder
Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II , flavored with brandy.

  48
 
Hunters’ Pudding
1 cup finely chopped suetClove1/2 teaspoon each
1 cup molassesMace
1 cup milkAllspice
3 cups flour1 teaspoon cinnamon
1 teaspoon soda11/2 cups raisins
11/2 teaspoons salt2 tablespoons flour
Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam.

  49
 
French Fruit Pudding
1 cup finely chopped suet1/2 teaspoon clove
1 cup molasses1/2 teaspoon salt
1 cup sour milk11/4 cups raisins, seeded and chopped
11/2 teaspoons soda
1 teaspoon cinnamon3/4 cup currants
23/4 cups flour
Mrs. Carrie M. Dearborn
Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce.

  50
 
Fig Pudding I
3 oz. beef suet1/2 cup milk
1/2 lb. figs. finely chopped2 eggs
21/3 cups stale bread crumbs1 cup sugar
3/4 teaspoon salt
Chop suet, and work with the bands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.

  51
 
Fig Pudding II
1/4 lb. suet1/4 lb. brown sugar
1/2 lb. figs (finely chopped)1/4 lb. bread crumbs
1 large sour apple (cored, pared, and chopped)1/4 cup milk
2 eggs
3 oz. flour
Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour and whites of eggs beaten until stiff. Turn into buttered pudding mould, and steam four hours. Serve with Lemon Sauce III.

  52
 
English Plum Pudding I
1/2 lb. stale bread crumbs2 oz. finely cut citron
1 cup scalded milk1/2 lb. suet
1/4 lb. sugar1/4 cup wine and brandy mixed
4 eggs1/2 grated nutmeg
1/2 lb. raisins, seeded, cut in pieces, and floured3/4 teaspoon cinnamon
1/3 teaspoon clove
1/4 lb. currants1/3 teaspoon mace
1/4 lb. finely chopped figs11/2 teaspoons salt
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.

  53
 
English Plum Pudding II
6 ozs. flour1 cup molasses
6 ozs. stale bread crumbs3 ozs. candied orange peel, finely cut
3/4 lb. raisins, seeded and cut in pieces
1 teaspoon grated nutmeg
3/4 lb. currants1 teaspoon mace
3/4 lb. suet, finely chopped6 eggs, well beaten
10 ozs. sugar2 teaspoons salt
Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.

  54
  Hard Sauce. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.   55
  Liquid Sauce. Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.   56

CONTENTS · BIBLIOGRAPHIC RECORD
  ENTRÉES PUDDING SAUCES  
 
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