Original White House Cookbook

Fruit puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste, rolling it round to the thickness of half an inch ; then get a pint of gooseberries and three ounces of sugar; after having made your paste, take half the fruit and lay it at the bottom of your basin ; then add half your sugar, then put the remainder of the gooseberries in and the remainder of the sugar; on that, draw your paste to the centre, join the edges well together, put the cloth over the whole, tying it at the bottom, and boil in plenty of water. Fruit puddings of this kind, such as apples and rhubarb, should be done in this manner. Boil for an hour, take out of the saucepan, untie the cloth, turn out on a dish, or let it remain in the basin and serve with sugar over. A thin cover of the paste may be rolled round and put over the pudding. Ripe cherries, currants, raspberries, greengages, plums and such like fruit, will not require so much sugar, or so long boiling. These puddings are also very good steamed. SNOW PUDDING. One half a package of Cox’s gelatine ; pour over it a cupful of cold water and add one and a half cupfuls of sugar ; when soft, add one cupful of boiling water and the juice of one lemon ; then the whites of four well-beaten eggs ; beat all together until it is light and frothy, or until the gelatine will not settle clear in the bottom of the dish after standing a few minutes ; put it on a glass dish. Serve with a custard made of one pint of milk, the yolks of four eggs, four tablespoonfuls of sugar and the grated rind of a lemon ; boil. DELMONICO PUDDING. Three tablespoonfuls of cornstarch, the yolks of five eggs, six tablespoonfuls of sugar; beat the eggs light, then add the sugar and beat again till very light ; mix the cornstarch with a little cold milk ; mix all together and stir into one quart of milk just as it is about to boil, having added a little salt ; stir it until it has thickened well ; pour it into [illustration: DUMPLINGS ARE PUDDINGS.] a dish for the table and place it in the oven until it will bear icing ; place ov^er the top a layer of canned peaches or other fruit (and it improves it to mix the syrup of the fruit with the custard part) ; beat the whites to a stiff froth with two tablespoonfuls of white sugar to an egg ; then put it into the oven until it is a light brown. This is a very delicate and delicious pudding. SAUCER PUDDINGS. Two TABLESPOONFULS of flour, two tablcspoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the eggs, add them to the milk, and beat up with the flour and sugar. Butter well three saucers, half All them, and bake in a quick oven about twenty minutes. Eemove them from the saucers when cool enough, cut in half, and spread a thin layer of preserve between each half ; close them again, and serve with cream. NANTUCKET PUDDING. One quart of berries or any small fruit, two tablespoon fuls of flour, two tablespoonfuls of sugar ; simmer together and turn into molds ; cover with frosting as for cake, or with whipped eggs and sugar, browning lightly in the oven; serve with cream. TOAST PUDDING. Toast several thin slices of stale bread, removing the crust, butter them well, and pour over them hot stewed fruit in alternate layers. Serve warm with rich hot sauce.