17. — English Ice Pudding. Boil 14 cup rice in a pint of water for y, hour, then drain it and put in a farina boiler with 1 pt. milk. Cook another half hour and pour through a fine sieve. Beat the yolks of 6 eggs and one cup of sugar together until light, add them to the rice and milk, cook for a moment, take from the fire and add 1 tablespoonful vanilla ex. or vanilla sugar. Turn this into a freezer and freeze. When frozen stir in lightly 1 pt. whipped cream, cover, pack, and stand aside for 2 hours. Cut y2 pt. candied cherries into tiny pieces, also an ounce of preserved ginger and about 1 2 blanched almonds✪ English Ice Pudding, cover them with maraschino, and stand aside for 15 or 20 min- utes. Dip a five pint melon mould into cold water and line it with sponge or lady fingers dipped in sherry. Sprinkle the fruit over this, then turn in the pudding, pack in salt and ice at least 2 hours.— " Table Talk," Phila. 39 March. 18. — Cream Pie. One heaping tablespoonful flour, i pt. cream, if the cream is thin use an extra tea- spoonful flour and 2 eggs, sugar, nutmeg and salt to taste✪ Cream Pie. 19. — Curtis Pudding. Mix with ]/2 lb. grated bread the same weight of chopped apples, the same of well washed currants, 6 ounces finely chopped suet, % lb. of fine moist sugar, and 3 ounces of candied peel ; mix all well together, with 4 well-beaten eggs✪ Curtis Pudding. Put it into a well but- tered mould and boil for 5 hours. — " Table Talk," Phila. 20. — Watermelon Cake. Beat 1 cup of butter to a cream, add grad- ually zy2 cups of sugar ; add one cup of luke warm water and then add 2 cups flour, then a heaping teaspoonful of baking powder, also another cup of flour, making 4 in all. Now add the juice and rind of one lemon, and the well-beaten whites of 8 eggs✪ Watermelon Cake. After these last ingredients have been well mixed, thor- oughly heat, but do not heat too hard. Sep- arate this mixture into three parts, having 1 40 March. full half and the remaining y2 divided into 2 parts. To one part add chlorophyl ; the other allow perfectly white, and to the large quantity add sufficiently cochineal to make it pink. Grease a melon mould, put in a layer of the green, then a layer of white and all the pink on top. Bake in a moderate oven for y^ of an hour. When done and cold, ice with green icing. — From "Table Talk," Philadelphia. 21. — A Fruit Pudding. Four cups of flour, 1 cup milk, 1 cup suet or large piece of butter, 1 cup chopped apple, 1 cup molasses, 1 ^ cups of chopped raisins, 1 teaspoonful soda✪ A Fruit Pudding ; boil 3 hours and serve with wine sauce. 22. — Cream Curls or Lady Locks. These are made of thin strips of puff paste rolled on lady lock sticks and baked. Fill with whipped cream or with a custard like that made for cream cakes and eclaires. When made at the confectioners they are glazed as follows : when nearly baked remove from the oven, brush over with the beaten yolk of an egg✪ Cream Curls or Lady Locks, then return to the oven for a 41 March. few minutes to set the glaze, watching care- fully that they do not burn. — " Table Talk," Phila.

AI-modernized reading of the original text

17. — English Ice Pudding. Boil 14 cup rice in a pint of water for y, hour, then drain it and put in a farina boiler with 1 pt. milk. Cook another half hour and pour through a fine sieve. Beat the yolks of 6 eggs and one cup of sugar together until light, add them to the rice and milk, cook for a moment, take from the fire and add 1 tablespoonful vanilla ex. or vanilla sugar. Turn this into a freezer and freeze. When frozen stir in lightly 1 pt. whipped cream, cover, pack, and stand aside for 2 hours. Cut y2 pt. candied cherries into tiny pieces, also an ounce of preserved ginger and about 1 2 blanched almonds, cover them with maraschino, and stand aside for 15 or 20 minutes. Dip a five pint melon mould into cold water and line it with sponge or lady fingers dipped in sherry. Sprinkle the fruit over this, then turn in the pudding, pack in salt and ice at least 2 hours.— " Table Talk," Phila. March. 18. — Cream Pie. One heaping tablespoonful flour, i pt. cream, if the cream is thin use an extra teaspoonful flour and 2 eggs, sugar, nutmeg and salt to taste. 19. — Curtis Pudding. Mix with ]/2 lb. grated bread the same weight of chopped apples, the same of well washed currants, 6 ounces finely chopped suet, % lb. of fine moist sugar, and 3 ounces of candied peel ; mix all well together, with 4 well-beaten eggs. Put it into a well buttered mould and boil for 5 hours. — " Table Talk," Phila. 20. — Watermelon Cake. Beat 1 cup of butter to a cream, add gradually zy2 cups of sugar ; add one cup of luke-warm water and then add 2 cups flour, then a heaping teaspoonful of baking powder, also another cup of flour, making 4 in all. Now add Now add the juice and rind of one lemon, and the well-beaten whites of 8 eggs. After these last ingredients have been well mixed, thoroughly beat, but do not beat too hard. Separate this mixture into three parts, having 1 After these last ingredients have been well mixed, thoroughly heat, but do not heat too hard. Separate this mixture into three parts, having 1 March. full half and the remaining 1/2 divided into 2 parts. To one part add chlorophyl ; the other allow perfectly white, and to the large quantity add sufficiently cochineal to make it pink. Grease a melon mould, put in a layer of the green, then a layer of white and all the pink on top. Bake in a moderate oven for y^ of an hour. When done and cold, ice with green icing. — From "Table Talk," Philadelphia. 21. — A Fruit Pudding. Four cups of flour, 1 cup milk, 1 cup suet or large piece of butter, 1 cup chopped apple, 1 cup molasses, 1 ^ cups of chopped raisins, 1 teaspoonful soda ; boil 3 hours and serve with wine sauce. 22. — Cream Curls or Lady Locks. These are made of thin strips of puff paste rolled on lady lock sticks and baked. Fill with whipped cream or with a custard like that made for cream cakes and eclaires. When made at the confectioners they are glazed as follows : when nearly baked remove from the oven, brush over with the beaten yolk of an egg, then return to the oven for a March. few minutes to set the glaze, watching carefully that they do not burn. — " Table Talk," Phila.

Records on this page

English Ice PuddingCream PieBanana CustardCurtis PuddingWatermelon CakeA Fruit PuddingCream Curls or Lady Locks

365 desserts