13. — Maize Pudding.
To 2 cupfuls of cold hominy add 3 cupfuls
of chopped apples, 2 teaspoonfuls ex. of
lemon, ^ of a cup of sugar, 2/3 cup of
Zante currants✪ Maize Pudding. Mix very thoroughly to
avoid any lumps of cold hominy. Bake 1
hour or more in a moderate oven, or until a
light brown. Serve cold.
14. — Baked Indian Pudding.
One quart of milk heated, 1 cup molasses,
7 tablespoonfuls Indian meal, y2 cup sugar,
butter the size of an egg, and 2 eggs✪ Baked Indian Pudding. Beat
well together with some raisins and a little
cinnamon, then pour the heated milk into it,
set into the oven until it bubbles, stirring oc-
casionally. Take it out and beat every lump
out, adding 1 pt. of cold milk, put in a pud-
ding dish and bake 1 hour in a rather slow
oven.
15. — Variety Jelly.
Dissolve }£ of a box of gelatine in 1 pt. of
boiling water, add the juice of 1 large lemon
and 1 cup of sugar✪ Variety Jelly. When cold, strain into
a glass dish. Prepare 1 orange and bananas.
Remove the skin from the orange and tear
23
February.
into sections ; take out the seeds and white
fibres and place at intervals in the jelly. The
bananas may be cut in thick slices and filled
in between the orange. When cold and stiff
serve with whipped cream on top.
16. — Mock Mince Pie.
Seed and chop i cup of raisins. Roll 2
round water-crackers until rather fine. Chip
2 ozs. of citron, and wash and dry y2 cup of
currants. Mix all these ingredients together
and add % teaspoonful of salt, juice and rind
of 1 lemon, ]/2 cup of sugar, x/2 cup of cider,
Yz cup of molasses, 1 egg well beaten, a tea-
spoonful of cinnamon, % teaspoonful of
cloves and a grating of nutmeg✪ Mock Mince Pie. Mix all
well together and bake the same as mince pie.
17. — Chocolate Souffle.
Grate 1 oz. of chocolate and mix it with
the yolks of 3 eggs and 2 ozs. of powdered
sugar✪ Chocolate Souffle. Beat the whites to a stiff froth.
Gently stir the whites into the above mixture,
put it by the tablespoonful on a souffle pan
and bake a golden brown in a moderate oven.
Dust it with powdered sugar when it is done
or it will fall.
24
February.
18.— Lemon Trifle.
One large sponge cake (sliced), i qt. milk,
3 eggs (whites and yolks separate), 5 large
tablespoonfuls ex. of lemon, ^ of the rind
of a lemon finely grated✪ Lemon Trifle. Arrange the cake
in a deep glass dish, pour upon it a teaspoon-
ful of hot milk to soak it. Beat the yolks of
the eggs and stir with them 4 tablespoonfuls
of sugar ; heat the rest of the milk and pour
it upon the eggs by degrees, stirring it all the
while ; return it to the sauce pan and stir till
it thickens ; let it cool a little, add the flavor-
ing and pour over the sponge cake. When
quite cold and just before serving heap upon
it a meringue made from the whites of the
eggs beaten to a stiff froth, flavored with ex.
of lemon and rind. The latter should be
made just before it is served.
19. — Uncle Joe's Pudding.
The remains of cold plum pudding or
plum cake, brandy, custard made with 5
eggs to each pint of milk✪ Uncle Joe's Pudding. Cut the pud-
ding or cake into finger pieces ; soak them
in the brandy and lay them cross-barred
in a mould until full. Make a custard with
above proportions of milk and egg ; fill up
25
February.
the mould ; tie it down with a cloth ; boil or
steam i hour, serve with sauce.
20. — Chocolate Pudding. ✪ Chocolate Pudding
365 desserts
1900Page 7 · 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
13. — Maize Pudding. To 2 cupfuls of cold hominy add 3 cupfuls of chopped apples, 2 teaspoonfuls ex. of lemon, ^ of a cup of sugar, 2/3 cup of Zante currants. Mix very thoroughly to avoid any lumps of cold hominy. Bake 1 hour or more in a moderate oven, or until a light brown. Serve cold.
14. — Baked Indian Pudding. One quart of milk heated, 1 cup molasses, 7 tablespoonfuls Indian meal, y2 cup sugar, butter the size of an egg, and 2 eggs. Beat well together with some raisins and a little cinnamon, then pour the heated milk into it, set into the oven until it bubbles, stirring occasionally. Take it out and beat every lump out, adding 1 pt. of cold milk, put in a pudding dish and bake 1 hour in a rather slow oven.
15. — Variety Jelly. Dissolve }£ of a box of gelatine in 1 pt. of boiling water, add the juice of 1 large lemon and 1 cup of sugar. When cold, strain into a glass dish. Prepare 1 orange and bananas. Remove the skin from the orange and tear
February.
into sections ; take out the seeds and white fibres and place at intervals in the jelly. The bananas may be cut in thick slices and filled in between the orange. When cold and stiff serve with whipped cream on top.
16. — Mock Mince Pie. Seed and chop i cup of raisins. Roll 2 round water-crackers until rather fine. Chip 2 ozs. of citron, and wash and dry y2 cup of currants. Mix all these ingredients together and add % teaspoonful of salt, juice and rind of 1 lemon, ]/2 cup of sugar, x/2 cup of cider, Yz cup of molasses, 1 egg well beaten, a teaspoonful of cinnamon, % teaspoonful of cloves and a grating of nutmeg. Mix all well together and bake the same as mince pie.
17. — Chocolate Souffle. Grate 1 oz. of chocolate and mix it with the yolks of 3 eggs and 2 ozs. of powdered sugar. Beat the whites to a stiff froth. Gently stir the whites into the above mixture, put it by the tablespoonful on a souffle pan and bake a golden brown in a moderate oven. Dust it with powdered sugar when it is done or it will fall.
February.
18.— Lemon Trifle.
One large sponge cake (sliced), i qt. milk, 3 eggs (whites and yolks separate), 5 large tablespoonfuls ex. of lemon, ^ of the rind of a lemon finely grated. Arrange the cake in a deep glass dish, pour upon it a teaspoonful of hot milk to soak it. Beat the yolks of the eggs and stir with them 4 tablespoonfuls of sugar ; heat the rest of the milk and pour it upon the eggs by degrees, stirring it all the while ; return it to the sauce pan and stir till it thickens ; let it cool a little, add the flavoring and pour over the sponge cake. When quite cold and just before serving heap upon it a meringue made from the whites of the eggs beaten to a stiff froth, flavored with ex. of lemon and rind. The latter should be made just before it is served.
19. — Uncle Joe's Pudding.
The remains of cold plum pudding or plum cake, brandy, custard made with 5 eggs to each pint of milk. Cut the pudding or cake into finger pieces ; soak them in the brandy and lay them cross-barred in a mould until full. Make a custard with above proportions of milk and egg ; fill up
February.
the mould ; tie it down with a cloth ; boil or steam i hour, serve with sauce.
20. — Chocolate Pudding.
Records on this page
Maize PuddingBaked Indian PuddingVariety JellyVariety JellyLemon SpongeMock Mince PieChocolate SouffleLemon TrifleUncle Joe's PuddingChocolate Pudding