22. — Queen's Pudding.
Soak i pt. of nice bread crumbs in i qt. of
milk, yolks of 4 eggs, 1 cup of sugar✪ Compote of Chestnuts, 2 tea-
spoonfuls extract of lemon, butter the size of
an egg; bake. When cold spread with
jelly of any kind ; cover with the whites of
the 4 eggs beaten to a stiff froth, with one
small cup of sugar and a teaspoonful extract
of lemon. Brown lightly in the oven.
23. — Orange Pancake.
To one pt. of warm milk, add 1 tablespoon-
ful of melted butter, 1 pt. of flour, 2 eggs
beaten stiff, two tablespoonfuls of sugar, and
juice of 1 orange. Bake on griddle. Butter
and sweeten. — From Good Housekeeping.
24. — Ginger Bread Pudding.
One-half oz. treacle, y2 lb. flour, ^ lb.
suet, 1 teaspoonful ginger, ^ pt. milk, 1
egg, 1 teaspoonful carbonate of soda✪ Ginger Bread Pudding, 1 tea-
spoonful extract of lemon. Mix the dry in-
gredients, then add the egg, and the milk in
which the soda has been dissolved, and boil
in a mould for 2^ hours.
159
November.
25. — Arrowroot Charlotte.
Two tablespoonfuls flour, 3 tablespoonfuls
arrowroot, 1 qt. of milk, 2 teaspoonfuls vanilla;
3 or 4 stale sponge cakes✪ Arrowroot Charlotte. Line a mould
with the cakes, cut thin, and sprinkled with
sherry. Mix the flour and arrowroot with
enough cold milk to make it smooth. Put
the remainder of the milk into a sauce-pan,
and stir in the mixture just before it boils ;
boil a few minutes stirring all the time, then
pour it boiling into the mould. Stand it
aside until quite cold, turn it out of the
mould, and spread it with jelly or jam.
26. — Corn Flour Meringue.
One qt. of milk, 4 teaspoonfuls corn flour,
4 eggs, 2 tablespoonfuls pounded white
sugar, one tablespoonful jelly or jam, 3 tea-
spoonfuls of vanill✪ Corn Flour Meringuea. Heat the milk to boil-
ing and pour it on the corn flour which
should be previously mixed with a little cold
milk; boil 15 minutes stirring all the time.
Remove from the fire, and while still hot
add gradually the yolks of the eggs beaten
with the sugar, and flavored with the vanilla.
Pour this into a buttered pudding-dish, and
bake about 15 minutes, or until the custard
160
November*
begins to set. Take it from the oven and
heap upon it lightly and quickly a meringue,
made of the whites of the eggs whipped to a
stiff froth with a jelly or jam which must be
added gradually. Return to the oven to
brown slightly, and serve either hot or cold.
Use currant jelly if the meringue is flavored
with vanilla, strawberry with lemon.
27. — Thanksgiving Pudding.
One pt. flour, y2 pint milk, 4 eggs, ^ lb.
chopped suet, 1 Hb. raisins, 1 lb. currants, 1 cup
of sugar, y2 cup of molasses, 1 teaspoonful
yeast powder, spices, salt✪ Thanksgiving Pudding. Boil four hours.
Serve with transparent sauce. Transparent
Sauce. — A coffee cupful of water, a table-
spoonful of butter, a coffee cupful white
sugar, whites of 2 eggs, and flavor with lemon
or vanilla. Put the sugar, water and butter
into a double boiler, let it heat 10 minutes,
stirring well ; let it cool, and beat the whites
of the eggs into the cool sauce.
28.— White Jelly.
One qt. of hot milk boiled with 5 table-
spoonfuls of rice flour ; 1 cupful of powdered
sugar rubbed with one tablespoonful of but-
161
November.
ter, ]/2 a teaspoonful of salt, i teaspoonful
vanilla. Beat all together and cool. Then
add y2 pt. of whipped cream✪ White Jelly. Serve with
soft custard. — From Good Housekeeping.
29. — Fig Pudding. ✪ Fig Pudding
365 desserts
1900Page 50 · 11 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
22. — Queen's Pudding. Soak i pt. of nice bread crumbs in i qt. of milk, yolks of 4 eggs, 1 cup of sugar, 2 teaspoonfuls extract of lemon, butter the size of an egg; bake. When cold spread with jelly of any kind ; cover with the whites of the 4 eggs beaten to a stiff froth, with one small cup of sugar and a teaspoonful extract of lemon. Brown lightly in the oven.
23. — Orange Pancake. To one pt. of warm milk, add 1 tablespoonful of melted butter, 1 pt. of flour, 2 eggs beaten stiff, two tablespoonfuls of sugar, and juice of 1 orange. Bake on griddle. Butter and sweeten. — From Good Housekeeping.
24. — Ginger Bread Pudding.
One-half oz. treacle, y2 lb. flour, ^ lb. suet, 1 teaspoonful ginger, ^ pt. milk, 1 egg, 1 teaspoonful carbonate of soda, 1 teaspoonful extract of lemon. Mix the dry ingredients, then add the egg, and the milk in which the soda has been dissolved, and boil in a mould for 2^ hours.
November.
25. — Arrowroot Charlotte. Two tablespoonfuls flour, 3 tablespoonfuls arrowroot, 1 qt. of milk, 2 teaspoonfuls vanilla;
3 or 4 stale sponge cakes. Line a mould with the cakes, cut thin, and sprinkled with sherry. Mix the flour and arrowroot with enough cold milk to make it smooth. Put the remainder of the milk into a sauce-pan, and stir in the mixture just before it boils ; boil a few minutes stirring all the time, then pour it boiling into the mould. Stand it aside until quite cold, turn it out of the mould, and spread it with jelly or jam.
26. — Corn Flour Meringue.
One qt. of milk, 4 teaspoonfuls corn flour,
4 eggs, 2 tablespoonfuls pounded white sugar, one tablespoonful jelly or jam, 3 teaspoonfuls of vanilla. Heat the milk to boiling and pour it on the corn flour which should be previously mixed with a little cold milk; boil 15 minutes stirring all the time. Remove from the fire, and while still hot add gradually the yolks of the eggs beaten with the sugar, and flavored with the vanilla. Pour this into a buttered pudding-dish, and bake about 15 minutes, or until the custard
November*
begins to set. Take it from the oven and heap upon it lightly and quickly a meringue, made of the whites of the eggs whipped to a stiff froth with a jelly or jam which must be added gradually. Return to the oven to brown slightly, and serve either hot or cold. Use currant jelly if the meringue is flavored with vanilla, strawberry with lemon.
27. — Thanksgiving Pudding.
One pt. flour, y2 pint milk, 4 eggs, ^ lb. chopped suet, 1 Hb. raisins, 1 lb. currants, 1 cup of sugar, y2 cup of molasses, 1 teaspoonful yeast powder, spices, salt. Boil four hours. Serve with transparent sauce. Transparent Sauce. — A coffee cupful of water, a tablespoonful of butter, a coffee cupful white sugar, whites of 2 eggs, and flavor with lemon or vanilla. Put the sugar, water and butter into a double boiler, let it heat 10 minutes, stirring well ; let it cool, and beat the whites of the eggs into the cool sauce.
28.— White Jelly.
One qt. of hot milk boiled with 5 tablespoonfuls of rice flour ; 1 cupful of powdered sugar rubbed with one tablespoonful of but-
November.
ter, ]/2 a teaspoonful of salt, i teaspoonful vanilla. Beat all together and cool. Then add y2 pt. of whipped cream. Serve with soft custard. — From Good Housekeeping.
29. — Fig Pudding.
Records on this page
Compote of ChestnutsApricot SpongeQueen's PuddingGinger Bread PuddingOrange PancakeGinger Bread PuddingArrowroot CharlotteCorn Flour MeringueThanksgiving PuddingWhite JellyFig Pudding