7. — Lemon Pudding.
Three tablespoonfuls of cornstarch ; 1 y2
pts. boiling water; y2 pt. of sugar; 1 table-
spoonful of butter; 3 eggs; 1 large or 2
small lemons✪ Lemon Pudding. Put the sugar and boiling wa-
152
November.
ter in a sauce-pan on the stove, mix the corn-
starch smooth with cold water and add the
whites of 2 eggs for the top ; have the other
whites and the 3 yolks well beaten with the
juice of the lemons and the rind grated with
them. Pour the cornstarch mixture on them
and beat till well blended. Pour into a pud-
ding-dish and bake 20 minutes. Have the
whites of the 2 eggs beaten with one cupful
of sugar, and 8*^ teaspoonfuls of lemon juice ;
when the pudding is taken from the oven
spread thin on top, and replace in oven to
brown for a few moments. Serve cold. —
From Good Housekeeping.
8. — Orange Pie.
Bake in open shell, 1 cupful of sugar, 1
cupful of milk, yolks of 3 eggs, juice of 2
oranges, y2 the peel of 1 orange. For the
meringue, use the whites of the 3 eggs✪ Orange Pie. —
Good Housekeeping.
9.— Cupid's Wells.
Cut rounds of puff paste of 3 or 4 differ-
ent sizes, use the largest one for the bottom
and cut the centres from the others, leaving
the rims of different widths. Put them on the
153
November*
whole round with the narrowest at the top.
Bake like patty cases. When done fill with
orange marmalade, cover with meringue and
put them in the oven an instant to brown. —
"Table Talk," Phila.
io. — Baroness Pudding.
Three-quarter lb. of suet, ^ lb. of raisins,
weighed after stoned, ^ lb. of flour, y2 pt.
of milk, % saltspoonful of salt. Prepare the
suet by carefully freeing it from the skin and
chop it finely ; stone the raisins and cut them
in halves, and mix these ingredients with salt
and flour; moisten the whole with the milk,
add 2 teaspoonfuls lemon flavoring✪ Baroness Pudding, stir the
mixture well, and tie the pudding in a floured
cloth which has been wrung out in boiling
water ; put the pudding into a sauce-pan of
boiling water, and boil 4 hours. Serve with
sweet sauce.
11. — Jam Omelet.
Melt one tablespoonful of butter in an iron
spider. When hot pour in 5 eggs beaten
stiff added to 2 tablespoonfuls of milk and
keep it from sticking by lifting it with a knife.
Cook 2 or 3 minutes and fold x/2 over the
other ; but, before folding the omelet in half,
154
November.
spread lightly with jam and sprinkle pow-
dered suga✪ Jam Omeletr over it. — From Good House-
keeping.
12. — Fruit Pudding.
Stew dried apricots or peaches until tender,
and sweeten to taste. While hot pour over
Boston crackers split open, making alternate
layers of fruit and crackers, the last layer be-
ing a thick one of fruit ; stand away to cool
and serve with or without sauce. Stew the
fruit with enough water to make plenty of
juice✪ Fruit Pudding that it may soften the crackers. — " Ta-
ble Talk," Phila.
13. — Raisin Smash.
Bake in layers this mixture, 2 cupfuls of
sugar, 3 eggs, 2 cupfuls of flour, 2 teaspoon-
fuls of baking powder, 2 cups milk, ^ cup
butter. Put between boiled icing with 1
cupful of seeded and chopped raisins, and
y2 cupful of blanched and chopped almonds.✪ Raisin Smash
— From Good Housekeeping.
14. — Compote of Chestnuts.
Carefully peel off the outer brown skin of
the large French chestnuts, and put in a
sauce-pan with enough cold water to cover.
Put over the fire and let come to scalding
155
November. ✪ Compote of Chestnuts
365 desserts
1900Page 48 · 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
7. — Lemon Pudding. Three tablespoonfuls of cornstarch ; 1 y2 pts. boiling water; y2 pt. of sugar; 1 tablespoonful of butter; 3 eggs; 1 large or 2 small lemons. Put the sugar and boiling wa-
November.
ter in a sauce-pan on the stove, mix the cornstarch smooth with cold water and add the whites of 2 eggs for the top ; have the other whites and the 3 yolks well beaten with the juice of the lemons and the rind grated with them. Pour the cornstarch mixture on them and beat till well blended. Pour into a pudding-dish and bake 20 minutes. Have the whites of the 2 eggs beaten with one cupful of sugar, and 8½ teaspoonfuls of lemon juice ; when the pudding is taken from the oven spread thin on top, and replace in oven to brown for a few moments. Serve cold. — From Good Housekeeping.
8. — Orange Pie. Bake in open shell, 1 cupful of sugar, 1 cupful of milk, yolks of 3 eggs, juice of 2 oranges, y2 the peel of 1 orange. For the meringue, use the whites of the 3 eggs. — Good Housekeeping.
9.— Cupid's Wells. Cut rounds of puff paste of 3 or 4 different sizes, use the largest one for the bottom and cut the centres from the others, leaving the rims of different widths. Put them on the
November.
whole round with the narrowest at the top. Bake like patty cases. When done fill with orange marmalade, cover with meringue and put them in the oven an instant to brown. — "Table Talk," Phila.
io. — Baroness Pudding. Three-quarter lb. of suet, ^ lb. of raisins, weighed after stoned, ^ lb. of flour, y2 pt. of milk, % saltspoonful of salt. Prepare the suet by carefully freeing it from the skin and chop it finely ; stone the raisins and cut them in halves, and mix these ingredients with salt and flour; moisten the whole with the milk, add 2 teaspoonfuls lemon flavoring, stir the mixture well, and tie the pudding in a floured cloth which has been wrung out in boiling water ; put the pudding into a sauce-pan of boiling water, and boil 4 hours. Serve with sweet sauce.
11. — Jam Omelet.
Melt one tablespoonful of butter in an iron spider. When hot pour in 5 eggs beaten stiff added to 2 tablespoonfuls of milk and keep it from sticking by lifting it with a knife. Cook 2 or 3 minutes and fold x/2 over the other ; but, before folding the omelet in half,
November.
spread lightly with jam and sprinkle powdered sugar over it. — From Good Housekeeping.
12. — Fruit Pudding. Stew dried apricots or peaches until tender, and sweeten to taste. While hot pour over Boston crackers split open, making alternate layers of fruit and crackers, the last layer being a thick one of fruit ; stand away to cool and serve with or without sauce. Stew the fruit with enough water to make plenty of juice that it may soften the crackers. — " Table Talk," Phila.
13. — Raisin Smash. Bake in layers this mixture, 2 cupfuls of sugar, 3 eggs, 2 cupfuls of flour, 2 teaspoonfuls of baking powder, 2 cups milk, ^ cup butter. Put between boiled icing with 1 cupful of seeded and chopped raisins, and y2 cupful of blanched and chopped almonds. — From Good Housekeeping.
14. — Compote of Chestnuts.
Carefully peel off the outer brown skin of
the large French chestnuts, and put in a
sauce-pan with enough cold water to cover.
Put over the fire and let come to scalding
November.
Records on this page
Lemon PuddingOrange PieOrange PieBaroness PuddingJam OmeletFruit PuddingRaisin SmashCompote of Chestnuts