Original White House Cookbook

CUSTARD PUDDING. No. 1. Take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boiled hard, take it off, strain it and stir it in the cold milk and flour. Set it away to cool and beat well eight yolks and four whites of eggs ; add them to the milk and stir in, at the last, a glass of brandy or white wine, a teaspoonful of powdered nutmeg and half a cupful of sugar. Butter a large bowl or mold ; pour in the mixture ; tie a cloth tightly over it ; put it into a pot of boiling water and boil it two hours, replenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turn it out. Eat it with butter and sugar stirred together to a cream and flavored with lemon juice or orange. CUSTARD PUDDING. No. 2. Pour one quart of milk in a deep pan and let the pan stand in a kettle of boiling water, while you beat to a cream eight eggs and six §72 tablespoonfuls of fine sugar and a teaspoon of flour ; then stir the eggs and sugar into the milk and continue stirring until it begins to thicken ; then remove the pan from the boiling water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach-water, or any other flavor you may prefer, pour into little cups and, when cold, serve. CUSTARD PUDDINGS. The recipe for Common Custard, with the addition of chocolate grated, banana, or pineapple or cocoanut, makes successfully those different kinds of puddings. APPLE CUSTARD PUDDINGS. Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the Are and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour ; add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce. CREAM PUDDING. Beat the yolks and whites of six eggs well and, stir them into one pint of flour, one pint of milk, a little salt and a bit of soda dissolved in a little water, the grated rind of a lemon and three spoonfuls of sugar ; just before baking stir in one pint of cream and bake in a buttered dish. Eat with cream. CREAM MERINGUE PUDDING. Stir to a cream half a cupful of sugar with the white of one egg and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoonfuls of flour and a teaspoonful of salt into another dish, and pour half a cupful of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the milk and egg mixture. Turn this all into a double boiler surrounded by boiling water ; stir this until smooth and thick like cream, or about fifteen minutes ; then add vanilla or other extract. Rub all through a strainer into a well-buttered puddingdish. Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoonfuls of powdered sugar, and spread roughly over the pudding. Cook for twenty minutes in a moderate oven. Serve cold. CORNSTARCH PUDDING.