A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

five ounces of sugar, two eggs, the yelks of eight eggs, / * 1 ^-^*^""^ a quarter of a pound of cut figs, four ounces of citron, jf^^^/lU cinnamon, add the whites ot the eggs beaten stiff. fte*J- ^/**^ fc one and one-half hour. Serve with cream sauce. £*%£*& r Q ' l "e i FRESH CHERRY PUDDING. fa Two pounds of rolls, soak in three pints of milk, add on the fire five ounces of butter, when smooth and set to cool, add six ounces of sugar, the yelks of twelve eggs, salt, lemon flavor, cinnamon, one quart of fresh stoned cherries^ last the whites of the eggs beaten stiff. Boil or bake one hour and a half. Serve with sauce. APPLE PUDDING. Same as above, use peeled apples, cut in dice instead of cherries, and serve with lemon sauce. Can be boiled or baked. DELICIOUS CHOCOLATE PUDDING. Beat until light six ounces of butter, add four ounces of sugar, the yelks of twelve eggs, three ounces of sweet chocolate grated, eight ounces bread, cinnamon, and last the whites of the twelve eggs beaten stiff. Boil one hour and a half. Serve with cream sauce. ENGLISH PLUM PUDDING. Beat up the whites of four eggs, one pint of sweet cream; add half pound of flour, half pound of chopped suet, two ounces of sugar, half pound of raisins stoned, half pound currants washed, one ounce citron and orange peel, cut up, and a little grated nutmeg. Boil three hours; when serving pour over rum or brandy and light. Serve with hard sauce. ENGLISH PLUMB PUDDING, NO 2. Beat up four eggs, add half pound of sugar, half pound of suet, half pound roasted bread, well rolled and sifted, half pound currants, lemon flavor. Boil three hours. Hard sauce. [62] APPLE PUDDING. Mix half pound flour, half pound suet, a little ginger with some milk, so it can be rolled out; roll with rolling pin, fill with peeled half apples, dust well with sugar and cinnamon; fold over, boil two hours, and serve with hard sauce. RICE PUDDING. To prepare rice for any dish follow these directions. Wash, pick and clean the rice in cold water; pour on each half pound of rice one quart of water and milk; set in the oven until soft. If dry before it is done, add more water, but do not stir. Take a pound and a half of soft rice, a pint and a half of milk, a quarter of a pound of sugar, a quarter of a pound of butter, eight eggs, lemon flavor, or almond flavor, cook or bake. Serve with cream sauce. RICE AND APPLES. Prepare half pound of rice, soft, but rather dry, add a quarter of a pound of sugar and butter, a little milk; spread half of this in a pan, then a layer of half apples peeled and cored, rolled in cinnamon and sugar, then the balance of the rice and one pint of custard on top. See custard receipt. , CUSTARD. One pint of milk, two ounces of sugar, one teaspoonful of corn starch and three eggs. Beat all together. CABINET PUDDING. Make one quart of custard, fill a pan three-quarters full with stale cake or bread and one handful of currants or berries; pour over the custard and bake. DONNA GLORIA PUDDING. Soak half pound of rice in the oven in milk until soft; when done, add a quarter of a pound of sugar, some salt, a quarter of a pound of rolled almonds, six ounces of sugar, the yelks of twelve eggs; beat up together, add [63.| one glass Madeira wine, one ounce chopped orange peel; add this to the rice, and last the whites of the twelve eggs beaten stiff. Bake in a mould. Serve with fruit J ell y- /p * • , o ALMOND PUDDING. \ A !^?&y *?!*"' Macerate one pound of blanched almonds with one pound of sugar, add slowly four whole eggs, the yelks of twelve eggs, the rind of two lemons grated. Beat thoroughly; soak in milk one pound of stale bread, without crust; add a quarter of a pound of melted butter; mix this with the almonds. Beat the whites of the twelve eggs stiff, add slowly to the above mixture and bake in a mould. Serve with wine sauce. NESSELRODE PUDDING.