Cook for -fa hour, or until the tapioca is
very clear and soft. Beat the yolks of 4 eggs
light, add to them a cup of granulated sugar
and beat again. Five minutes before taking
the pudding from the fire, add the eggs to
the milk and tapioca and stir until it begins
to thicken. Take from the fire, add a tea-
spoonful of vanilla, and turn into a greased
baking dish. Make a meringue of the whites
of 3 eggs with 4 tablespoonfuls of powdered
sugar✪ Kiss Pudding, cover the top of the pudding and
brown in a moderately quick oven. Serve
cold.
8.— Pan Cake.
Separate 2 eggs, beat the yolks, add to
them 1 gill of milk, ^ teaspoonful of salt, a
tablespoon ful of melted butter, and about */i
of a cup of flour✪ Pan Cake, beat well, add the well-
beaten whites. Put a teaspoonful of butter in
a frying-pan, when hot, pour on a very thin
layer of the batter, brown on 1 side, turn and
brown on the other. Spread thickly with jam,
roll, dust with powdered sugar and serve.
The batter must be quite thin. — From " Table
Talk," Phila.
109
August*
g. — Frozen Mint.
Make a plain lemon water-ice, and when
frozen very hard, add, stirring all the while
a mint julep made as follows : Bruise sev-
eral sprigs of mint in 2 or 3 tablespoonfuls of
water sweetened with one lump of sugar ; add
1 cup of brandy✪ Frozen Mint and 1 of sherry ; let it
stand for 10 minutes and strain. When the
julep has been added to the water-ice, pack
the freezer and allow the mint to stand some
hours to ripen before freezing.
10. — Apple Sago.
Cover y2 pt. sago with 1 pt. of water, soak
over night. In the morning add one pint of
hot water ; stand a sauce pan over the fire
and cook very slowly, without stirring, until
the sago is clear. If the water has been en-
tirely absorbed, add sufficient to make it the
proper consistency. Pare and core the de-
sired number of apples. While the sago is
cooking the apples can also be cooking in the
oven. Put them in a tin basin ; add 4 table-
spoonfuls of sug✪ Apple Sagoar and a cup of water. Place
them in the oven and cook slowly, until you
can pierce them with a fork. Now fill the
cores with sago and cover them all over with
110
August*
what remains. Stand the mixture away un-
til ice cold. Serve with sugar and cream. —
From "Table Talk," Philadelphia.
ii. — Frozen Plum Pudding.
Put i pt. of milk in a double boiler; add
to it i cup of stoned raisins ; cover the boiler
and stand over a moderate fire for 30 min-
utes. Now add to this milk, y2 lb. of al-
monds, that have been dried and grated, 12
good- sized boiled chestnuts chopped into
small pieces, ^ of a lb. of citron shredded,
and if you can get it, J^ of a lb. of candied
pineapple; let all these soak together for 1
hour. Put a pt. of cream, now, in a double
boiler, and add to it 9 ozs. of sugar. Stir
until the sugar is dissolved. Take it from
the fire, and add 1 pt. of uncooked cream
and raisin mixture; add a teaspoonful of
vanilla, a tablespoonful of brandy and the
grated rind of 1 orange and 1 lemon. Turn
this mixture into the freezer ; stir constantly
until the mass is well frozen. Stand away
for two hours to ripen.
12.— Frozen Watermelon.
Cut from the side of the melon a sort of
three cornered piece, then on the other side
111
August. ✪ Frozen Plum Pudding
365 desserts
1900Page 34 · 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
Cook for -fa hour, or until the tapioca is very clear and soft. Beat the yolks of 4 eggs light, add to them a cup of granulated sugar and beat again. Five minutes before taking the pudding from the fire, add the eggs to the milk and tapioca and stir until it begins to thicken. Take from the fire, add a teaspoonful of vanilla, and turn into a greased baking dish. Make a meringue of the whites of 3 eggs with 4 tablespoonfuls of powdered sugar, cover the top of the pudding and brown in a moderately quick oven. Serve cold.
8.— Pan Cake.
Separate 2 eggs, beat the yolks, add to them 1 gill of milk, ^ teaspoonful of salt, a tablespoonful of melted butter, and about */i of a cup of flour, beat well, add the wellbeaten whites. Put a teaspoonful of butter in a frying-pan, when hot, pour on a very thin layer of the batter, brown on 1 side, turn and brown on the other. Spread thickly with jam, roll, dust with powdered sugar and serve. The batter must be quite thin. — From " Table Talk," Phila.
August*
g. — Frozen Mint.
Make a plain lemon water-ice, and when frozen very hard, add, stirring all the while a mint julep made as follows : Bruise several sprigs of mint in 2 or 3 tablespoonfuls of water sweetened with one lump of sugar ; add 1 cup of brandy and 1 of sherry ; let it stand for 10 minutes and strain. When the julep has been added to the water-ice, pack the freezer and allow the mint to stand some hours to ripen before freezing.
10. — Apple Sago.
Cover y2 pt. sago with 1 pt. of water, soak over night. In the morning add one pint of hot water ; stand a sauce pan over the fire and cook very slowly, without stirring, until the sago is clear. If the water has been entirely absorbed, add sufficient to make it the proper consistency. Pare and core the desired number of apples. While the sago is cooking the apples can also be cooking in the oven. Put them in a tin basin ; add 4 tablespoonfuls of sugar and a cup of water. Place them in the oven and cook slowly, until you can pierce them with a fork. Now fill the cores with sago and cover them all over with
August*
what remains. Stand the mixture away until ice cold. Serve with sugar and cream. — From "Table Talk," Philadelphia.
ii. — Frozen Plum Pudding. Put i pt. of milk in a double boiler; add to it i cup of stoned raisins ; cover the boiler and stand over a moderate fire for 30 minutes. Now add to this milk, y2 lb. of almonds, that have been dried and grated, 12 good- sized boiled chestnuts chopped into small pieces, ^ of a lb. of citron shredded, and if you can get it, J^ of a lb. of candied pineapple; let all these soak together for 1 hour. Put a pt. of cream, now, in a double boiler, and add to it 9 ozs. of sugar. Stir until the sugar is dissolved. Take it from the fire, and add 1 pt. of uncooked cream and raisin mixture; add a teaspoonful of vanilla, a tablespoonful of brandy and the grated rind of 1 orange and 1 lemon. Turn this mixture into the freezer ; stir constantly until the mass is well frozen. Stand away for two hours to ripen.
12.— Frozen Watermelon.
Cut from the side of the melon a sort of three cornered piece, then on the other side
August.
Records on this page
Kiss PuddingTapioca CreamPan CakeFrozen MintApple SagoBaked Apples with SagoFrozen Plum PuddingBiscuit Glaces