*Graham Pudding. — Beat separately the yolks
and the whites of six large eggs, adding to each a
tablespoonful of lemon juice; when quite stiff, add
one cup of Meltose to the yolks, and beat again.
Have ready one cup of washed and seeded raisins
with one-half cup of chopped English walnuts.
After dredging the raisins well with Graham flour,
put the ingredients together in the following man-
ner : Pour the yolks into the whites, next fold in
carefully the fruit and nuts, and last of all sift into
the mixture two cups of Graham flour to which
one-half cup of corn-starch✪ Graham Pudding has been added. Oil
the baking-dish, and steam for one and one-half
hours. Serve hot with whipped cream.
*Prune Pudding. — Moisten stale bread in the
juice in which prunes have been cooked, or else use
Nut Cream. Alternate with layers of seeded prunes
which have been well cooked, until a baking-dish
is full, and sprinkle the top with toasted bread-
crumb✪ Prune Puddings. Bake, and serve with the lemon or orange
sauce, or Meltose.
Desserts
20 7
Almond Cream Rice Pudding. — 8 cups Almond
Cream, i cup best rice, cup sugar, i cup well-
washed raisin✪ Almond Cream Rice Puddings.
If preferred, the sugar may be omitted, and an-
other one-half cup of raisins substituted. Put the
material into a pan, and heat on top of the range
until just boiling. Then place in a moderate oven,
and bake until the rice is tender. Serve cold.
*Plain Plum Pudding. — Take of light white
dough, when ready to make into loaves, enough for
one large loaf, and knead into it one cup of seedless
raisins or chopped steamed apricots✪ Plain Plum Pudding. Divide into
loaves, and put into oiled tomato-cans. When light,
steam for one or one and a half hours. Cut into
round slices, and serve with lemon sauce. After
slicing it may be reheated by steaming a few min-
utes.
Rice Custard. — 3 pints sweet milk, 1 egg, 1 tea-
spoonful vanilla, l/2 cup sugar. Add boiled rice to
make the right consistency✪ Rice Custard.
Bake in pan set in hot water.
Plain Custard, without Sugar. — Beat lightly to-
gether milk and eggs in proportion of one egg to
each scant cup of rich milk. Cook in the inner cup
of a double boiler until creamy. Add a trifle of salt
if desired✪ Plain Custard, without Sugar, and serve warm or cold. For fig or date
208
Healthful Cookery
custard, add one-fourth cup of fig or date pulp be-
fore or after cooking.
Granose Fruit Custard. — 2 slightly heaping
cups Granose, 2 cups milk, 2 tablespoonfuls sugar,
2 eggs✪ Granose Fruit Custard.
Add the yolks of the eggs, with the sugar and
the Granose, to the milk; beat lightly for a few
moments, then add the well-beaten white, and one
cup of canned or stewed cherries which have been
well drained from juice. Bake in a slow oven till
the custard is set. Allow the custard to become cold
before serving.
Molded Granose Dessert. — Flavor a pint of milk
by steeping three or four tablespoonfuls of desic-
cated cocoanut in it for twenty minutes. (The milk
must not be allowed to boil.) If the milk has evap-
orated, add enough to make a full pint. Add a
tablespoonful of sugar and two well-beaten eggs✪ Molded Granose Dessert;
cook until the custard is set, in a double boiler, or a
bowl placed in a dish of hot water. Add sufficient
quantity of dry Granose to make the whole quite
thick, and mold in cups. No dressing is required.
^Strawberry Tapioca. — Soak overnight in cold
water a large cupful of tapioca. In the morning
put half of the tapioca into a well-oiled pudding
dish, and sprinkle with sugar; then on this put a
Desserts
209
✪ Strawberry Tapioca
Page 72 · 9 recipe records on this page
Presented as published in 1904. 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
*Graham Pudding. — Beat separately the yolks and the whites of six large eggs, adding to each a tablespoonful of lemon juice; when quite stiff, add one cup of Meltose to the yolks, and beat again. Have ready one cup of washed and seeded raisins with one-half cup of chopped English walnuts. After dredging the raisins well with Graham flour, put the ingredients together in the following manner : Pour the yolks into the whites, next fold in carefully the fruit and nuts, and last of all sift into the mixture two cups of Graham flour to which one-half cup of corn-starch has been added. Oil the baking-dish, and steam for one and one-half hours. Serve hot with whipped cream.
*Prune Pudding. — Moisten stale bread in the juice in which prunes have been cooked, or else use Nut Cream. Alternate with layers of seeded prunes which have been well cooked, until a baking-dish is full, and sprinkle the top with toasted breadcrumbs. Bake, and serve with the lemon or orange sauce, or Meltose.
Desserts
20 7
Almond Cream Rice Pudding. — 8 cups Almond Cream, 1 cup best rice, 1/2 cup sugar, 1 cup wellwashed raisins.
If preferred, the sugar may be omitted, and another one-half cup of raisins substituted. Put the material into a pan, and heat on top of the range until just boiling. Then place in a moderate oven, and bake until the rice is tender. Serve cold.
*Plain Plum Pudding. — Take of light white dough, when ready to make into loaves, enough for one large loaf, and knead into it one cup of seedless raisins or chopped steamed apricots. Divide into loaves, and put into oiled tomato-cans. When light, steam for one or one and a half hours. Cut into round slices, and serve with lemon sauce. After slicing it may be reheated by steaming a few minutes.
Rice Custard. — 3 pints sweet milk, 1 egg, 1 teaspoonful vanilla, l/2 cup sugar. Add boiled rice to make the right consistency.
Bake in pan set in hot water.
Plain Custard, without Sugar. — Beat lightly together milk and eggs in proportion of one egg to each scant cup of rich milk. Cook in the inner cup of a double boiler until creamy. Add a trifle of salt if desired, and serve warm or cold. For fig or date
Healthful Cookery
custard, add one-fourth cup of fig or date pulp before or after cooking.
Granose Fruit Custard. — 2 slightly heaping cups Granose, 2 cups milk, 2 tablespoonfuls sugar, 2 eggs.
Add the yolks of the eggs, with the sugar and the Granose, to the milk; beat lightly for a few moments, then add the well-beaten white, and one cup of canned or stewed cherries which have been well drained from juice. Bake in a slow oven till the custard is set. Allow the custard to become cold before serving.
Molded Granose Dessert. — Flavor a pint of milk by steeping three or four tablespoonfuls of desiccated cocoanut in it for twenty minutes. (The milk must not be allowed to boil.) If the milk has evaporated, add enough to make a full pint. Add a tablespoonful of sugar and two well-beaten eggs; cook until the custard is set, in a double boiler, or a bowl placed in a dish of hot water. Add sufficient quantity of dry Granose to make the whole quite thick, and mold in cups. No dressing is required.
^Strawberry Tapioca. — Soak overnight in cold water a large cupful of tapioca. In the morning put half of the tapioca into a well-oiled pudding dish, and sprinkle with sugar; then on this put a
Desserts
Records on this page
Graham PuddingPrune PuddingAlmond Cream Rice PuddingPlain Plum PuddingRice CustardPlain Custard, without SugarGranose Fruit CustardMolded Granose DessertStrawberry Tapioca