One pint of milk, one tablespoonful of
melted butter, three and one-half cups of
flour, three eggs, two heaping teaspoonfuls of
baking powder, one-half teaspoonful of salt,
one pint of strawberries✪ Batter Pudding with Strawberries. Beat the eggs,
whites and yolks together until light, then
add the milk, then the flour, and heat until
smooth, then add the butter melted, salt and
baking powder. Dredge the berries with
flour, stir them into the pudding, and turn
into a greased pudding mould. Cover, stand
in a pot of boiling water and boil continu-
ously for three hours. If the water evapo-
rates in the pot, replenish with boiling water.
Serve with hard sauce flavored with sherry.—
From « Table Talk."
17. — Brazilian Pudding.
Put 2 cups of stale bread crumbs into 1 qt.
of milk ; beat with a No. 1 Keystone beater,
the yolks of 4 eggs and y£ cup of sugar✪ Brazilian Pudding until
very light, then beat the whites until stiff and
dry. Now add the yolks and sugar to the
bread and milk and then stir in the whites.
Butter a pudding mould, spread the bottom
with raisins, pour in the mixture and bake in
68
May.
a moderate oven \x/2 hours. Serve cold.
—From "Table Talk," Philadelphia.
18. — Cocoanut Tarts.
Put y2 lb. of sugar and i gill of water in a
sauce pan, stir over the fire until the sugar is
dissolved, then boil hard just one minute ;
add i cup of grated cocoanut and boil 2
minutes longer. Stand away to cool, beat
the yolks of 3 eggs and the white of one to a
very light cream, add this to the cocoanut
when cold and beat until light. If properly
beaten it will look like a sponge cake batter.
Have ready pie tins lined with a nice light
paste ; fill with this mixture and bake in a
quick oven 25 minutes. Beat the whites of
2 eggs✪ Cocoanut Tarts until light, add 2 tablespoonfuls of
powdered sugar ; mix and heap over the top
of the tarts, return to the oven a moment to
brown. — From "Table Talk," Philadelphia.
19. — Vanilla Parfait.
Whip 1^ pts. of cream until light and
dry. After all the cream is nicely whipped
add ^ of a cup of powdered sugar and
a dessertspoonful of vanilla, mix carefully
and pour into a mould that has a tight-fitting
69
May.
cover. Put on the lid and bind the crevice
with a strip of muslin dipped in suet ; pack
the moulds in salt and ice, cover and stand
away for 2 hours to quietly freeze. This is
especially nice with frozen fruits. — " Table
Talk."
20. — Strawberry Water Ice.
One qt. of strawberry juice, the juice of 2
lemons, 1 lb. of sugar and 1 pt. of water;
mix well and stand aside for 1 hour and then
freeze it.— "Table Talk," Phila.
21. — Cerealine Blocks With Jelly.
Put 1 pint of cream in a double boiler,
add sufficient cerealine, about 1^ cups, to
make a thick batter ; add a teaspoonful of
salt and beat until smooth and light, turn
into a square tin mould to cool ; when cold,
turn out and cut into blocks. Drop quickly
into smoking hot fat and cook until a golden
brown. Drain on soft brown paper; dust with
powdered sugar and serve with the following :
Currant Jelly Sauce. — Put y2 tumbler of
currant jelly into a bowl and beat until it is
thoroughly aerated ; then mix in carefully
the well-beaten white of one egg ; stand in
a cold place until wanted. — "Table Talk."
70
May.
22. — Delmonico Pudding. ✪ Royal Fritters
365 desserts
1900Page 21 · 8 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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One pint of milk, one tablespoonful of
melted butter, three and one-half cups of
flour, three eggs, two heaping teaspoonfuls of
baking powder, one-half teaspoonful of salt,
one pint of strawberries. Beat the eggs,
whites and yolks together until light, then
add the milk, then the flour, and heat until
smooth, then add the butter melted, salt and
baking powder. Dredge the berries with
flour, stir them into the pudding, and turn
into a greased pudding mould. Cover, stand
in a pot of boiling water and boil continu-
ously for three hours. If the water evapo-
rates in the pot, replenish with boiling water.
Serve with hard sauce flavored with sherry.—
From « Table Talk."
17. — Brazilian Pudding.
Put 2 cups of stale bread crumbs into 1 qt.
of milk ; beat with a No. 1 Keystone beater,
the yolks of 4 eggs and y£ cup of sugar until
very light, then beat the whites until stiff and
dry. Now add the yolks and sugar to the
bread and milk and then stir in the whites.
Butter a pudding mould, spread the bottom
with raisins, pour in the mixture and bake in
68
May.
a moderate oven \x/2 hours. Serve cold.
—From "Table Talk," Philadelphia.
18. — Cocoanut Tarts.
Put y2 lb. of sugar and i gill of water in a
sauce pan, stir over the fire until the sugar is
dissolved, then boil hard just one minute ;
add i cup of grated cocoanut and boil 2
minutes longer. Stand away to cool, beat
the yolks of 3 eggs and the white of one to a
very light cream, add this to the cocoanut
when cold and beat until light. If properly
beaten it will look like a sponge cake batter.
Have ready pie tins lined with a nice light
paste ; fill with this mixture and bake in a
quick oven 25 minutes. Beat the whites of
2 eggs until light, add 2 tablespoonfuls of
powdered sugar ; mix and heap over the top
of the tarts, return to the oven a moment to
brown. — From "Table Talk," Philadelphia.
19. — Vanilla Parfait.
Whip 1^ pts. of cream until light and
dry. After all the cream is nicely whipped
add ^ of a cup of powdered sugar and
a dessertspoonful of vanilla, mix carefully
and pour into a mould that has a tight-fitting
69
May.
cover. Put on the lid and bind the crevice
with a strip of muslin dipped in suet ; pack
the moulds in salt and ice, cover and stand
away for 2 hours to quietly freeze. This is
especially nice with frozen fruits. — " Table
Talk."
20. — Strawberry Water Ice.
One qt. of strawberry juice, the juice of 2
lemons, 1 lb. of sugar and 1 pt. of water;
mix well and stand aside for 1 hour and then
freeze it.— "Table Talk," Phila.
21. — Cerealine Blocks With Jelly.
Put 1 pint of cream in a double boiler,
add sufficient cerealine, about 1^ cups, to
make a thick batter ; add a teaspoonful of
salt and beat until smooth and light, turn
into a square tin mould to cool ; when cold,
turn out and cut into blocks. Drop quickly
into smoking hot fat and cook until a golden
brown. Drain on soft brown paper; dust with
powdered sugar and serve with the following :
Currant Jelly Sauce. — Put y2 tumbler of
currant jelly into a bowl and beat until it is
thoroughly aerated ; then mix in carefully
the well-beaten white of one egg ; stand in
a cold place until wanted. — "Table Talk."
70
May.
22. — Delmonico Pudding.