Soak 1 pt. of dried bread crumbs in a pt.
of milk in which has been dissolved a pinch
of soda. Add 3 well-beaten eggs, y2 cupful
of finely chopped suet and 5 tablespoonfuls of
sugar. Mix thoroughly and then add 6 figs
which have been washed, dried and chopped
very fine✪ Fig Pudding. Boil in a tin pudding boiler for 3
hours. Serve with hard sauce.
30. — Apple Batter Pudding.
Core and peel eight apples, place in a
pudding dish, fill the places from which the
cores have been taken with brown sugar,
cover and bake. Beat the yolks of 4 eggs
very light, add 2 teacupfuls of flour, with 3
even teaspoonfuls of baking powder sifted
with it, 1 pt. of milk, 1 teaspoonful of vanilla✪ Apple Batter Pudding
and the whites well beaten; pour over the
apples and bake. Serve with sauce.
165
DECEMBER.
i. — Banana Fritters.
One pint milk, 2 teaspoonfuls of sugar, 3
eggs, 2 teaspoonfuls of baking powder, y2
saltspoonful of salt. Slice in the batter, 2
bananas✪ Banana Fritters and drop by the spoonful into a
kettle of deep very hot lard. — From Good
Housekeeping.
2. — Chestnut Pudding.
Shell 1 qt. of chestnuts and remove the
brown skin by plunging them in boiling
water and then in cold. Boil till soft, drain
and wash smooth. Add to 1 qt. of milk, 2
tablespoonfuls each of sugar and smooth
flour; when hot, one saltspoonful of salt✪ Chestnut Pudding.
Boil till thick, and then bake till brown.
No sauce. — From Good Housekeeping.
3. — Bavarian Sponge.
One-half box of dissolved gelatine added
to 1 pt. of warm milk and 2 tablespoonfuls
sugar. Allow it to boil up once, with the
stiff-beaten yolks of 4 eggs✪ Bavarian Sponge (strained). When
163
December.
cold, add i teaspoonful of vanilla, and i pt.
of whipped cream. — From Good Housekeep-
ing.
4. — Bondi Pudding.
Four ozs. each of suet, flour, currants,
raisins and bread crumbs; 2 tablespoonfuls
treacle, y pint milk ; flavor with 1 teaspoon-
ful extract of lemon. Mix all well together
and boil in buttered mould 4 hours. May
be served with wine or brandy sauce.
5. — English Apple Pudding.
Line an earthenware dish with pastry;
pack in as many apples as desired, sweeten
and flavor to taste✪ English Apple Pudding, cover with a pastry, pinch
the edges closely together ; bake in a sauce-
pan half full of boiling water.
6. — Chocolate Jelly.
Stir together y2 box of gelatine (dissolved),
\y2 pts. of warm milk, y2 cake of melted
chocolate, and 1 cupful of sugar✪ Chocolate Jelly. Strain in
a mould. Serve with custard sauce. — From
Good Housekeeping.
7. — Island Pudding,
One quart milk boiled in a double boiler
with 4 tablespoonfuls each of cornstarch and
164
December.
sugar. When cold, add i teaspoonful of
vanilla, and ]/2 cupful of grated cocoanut.
Mould and pour over it a custard sauce with
i tablespoonful of melted chocolate stirred in
while hot. Custard Sauce. — i pt. boiling
milk, yolks of 3 eggs, 1 teaspoonful of corn-
starch rubbed smooth in a little cold milk, 1
tablespoonful cornstarch rubbed in the eggs.
Boil in double boiler until it begins to thicken.
— From Good Housekeeping.
8. — Normandy Pudding.
Line a dish with macaroons ; pour in 1 qt.
of milk, boiled with 4 tablespoonfuls each of
cornstarch and sugar, and mould. Dot with
currant jelly, and cover with whipped cream.
— From Good Housekeeping.
365 desserts
1900Page 51 · 10 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
Soak 1 pt. of dried bread crumbs in a pt. of milk in which has been dissolved a pinch of soda. Add 3 well-beaten eggs, y2 cupful of finely chopped suet and 5 tablespoonfuls of sugar. Mix thoroughly and then add 6 figs which have been washed, dried and chopped very fine. Boil in a tin pudding boiler for 3 hours. Serve with hard sauce.
30. — Apple Batter Pudding. Core and peel eight apples, place in a pudding dish, fill the places from which the cores have been taken with brown sugar, cover and bake. Beat the yolks of 4 eggs very light, add 2 teacupfuls of flour, with 3 even teaspoonfuls of baking powder sifted with it, 1 pt. of milk, 1 teaspoonful of vanilla and the whites well beaten; pour over the apples and bake. Serve with sauce.
DECEMBER.
1. — Banana Fritters.
One pint milk, 2 teaspoonfuls of sugar, 3 eggs, 2 teaspoonfuls of baking powder, y2 saltspoonful of salt. Slice in the batter, 2 bananas and drop by the spoonful into a kettle of deep very hot lard. — From Good Housekeeping.
2. — Chestnut Pudding.
Shell 1 qt. of chestnuts and remove the brown skin by plunging them in boiling water and then in cold. Boil till soft, drain and wash smooth. Add to 1 qt. of milk, 2 tablespoonfuls each of sugar and smooth flour; when hot, one saltspoonful of salt. Boil till thick, and then bake till brown. No sauce. — From Good Housekeeping.
3. — Bavarian Sponge.
One-half box of dissolved gelatine added
to 1 pt. of warm milk and 2 tablespoonfuls
sugar. Allow it to boil up once, with the
stiff-beaten yolks of 4 eggs (strained). When
December.
cold, add i teaspoonful of vanilla, and i pt. of whipped cream. — From Good Housekeeping.
4. — Bondi Pudding. Four ozs. each of suet, flour, currants, raisins and bread crumbs; 2 tablespoonfuls treacle, y pint milk ; flavor with 1 teaspoonful extract of lemon. Mix all well together and boil in buttered mould 4 hours. May be served with wine or brandy sauce.
5. — English Apple Pudding.
Line an earthenware dish with pastry; pack in as many apples as desired, sweeten and flavor to taste, cover with a pastry, pinch the edges closely together ; bake in a saucepan half full of boiling water.
6. — Chocolate Jelly.
Stir together y2 box of gelatine (dissolved), \y2 pts. of warm milk, y2 cake of melted chocolate, and 1 cupful of sugar. Strain in a mould. Serve with custard sauce. — From Good Housekeeping.
7. — Island Pudding, One quart milk boiled in a double boiler with 4 tablespoonfuls each of cornstarch and
December.
sugar. When cold, add i teaspoonful of vanilla, and ]/2 cupful of grated cocoanut. Mould and pour over it a custard sauce with i tablespoonful of melted chocolate stirred in while hot. Custard Sauce. — i pt. boiling milk, yolks of 3 eggs, 1 teaspoonful of cornstarch rubbed smooth in a little cold milk, 1 tablespoonful cornstarch rubbed in the eggs. Boil in double boiler until it begins to thicken. — From Good Housekeeping.
8. — Normandy Pudding. Line a dish with macaroons ; pour in 1 qt. of milk, boiled with 4 tablespoonfuls each of cornstarch and sugar, and mould. Dot with currant jelly, and cover with whipped cream. — From Good Housekeeping.
Records on this page
Fig PuddingApple Batter PuddingIsland PuddingBanana FrittersChestnut PuddingNormandy PuddingBavarian SpongeEnglish Apple PuddingChocolate JellyRaspberry Pudding