Puddings.
Minute Pudding.— Take 6 eggs, 2 spoonfuls sugar. 1 cup flour, a lump of
butter large as an egg, and half a nutmeg; you may add, if you like, a half
pound of raisins✪ Minute Pudding; mix well and bake quick.
Plain Suet Pudding.— 1 pound flour, 4 ounces beef suet, a pinch or two
of salt, l/2 pint of water.✪ Plain Suet Pudding Chop the suet very fine, and mix it with the flour;
work the whole into a paste. Tie the pudding, rolled in the shape of a bolster,
in a cloth, and boil 3 hours.
Roily- Polly Pudding.— Make a plain suet paste, roll it out thin, and
spread the jam evenly over it✪ Roily-Polly Pudding, leaving a space of an inch all round, or the jam
will run out. Roll it in the shape of a bolster, tie it in a floured cloth, and put
it into a saucepan of boiling water for \l/2 hours.
Batter Pu'ding without Eggs.— 6 spoonfuls of flour, 1 quart milk, l/2
teaspoonful salt, 2 of ginger, 2 of tincture of saffron, a few raisins and currants✪ Batter Pudding without Eggs.
Mix the flour with a small portion of the milk, then add the remainder of the
milk, salt, grated ginger, and saffron; mix all together and boil one hour.
Raisins or currants may be added.
Cottage Pudding. — 3 eggs well beaten, 1 pint sweet milk, % teacup flour
mixed dry with one teaspoonful yeast powder, lump butter the size of a walnut;
bake 20 minutes in quick oven ; serve hot. Sauce for same— 1 teacup sugar, 1
tablespoon corn starch, § teaspoonful tartaric acid, i teacup of water;✪ Cottage Pudding boil
together. If the corn starch is mixed first dry with the sugar, it will not
lump.
Corn Starch Pudding.— Boil 1 quart of milk, then beat the yolks of 4 eggs
with 4 spoonfuls corn starch and a little milk; stir into the boiling milk; let it
boil up once, and turn into a pudding dish ; then beat the whites of the eggs to
a froth and add 4 spoonfuls of powdered sugar; cover with the mixture, and set
in the oven and brown lightly. Flavor with vanilla, lemon, etc.✪ Corn Starch Pudding The frosting
is improved by adding a flavor to it.
Bread Pudding.— 1 quart of milk, 4 eggs— the whites of 3 more for
meringue— 2 cups very fine dry bread crumbs, 1 spoonful melted butter, 1
teacupful sugar, juice and half the grated peel of 1 lemon✪ Bread Pudding. Beat eggs, sugar
and butter together. Soak the crumbs in the milk and mix well. Season, and
bake in greased dish. When almost done, cover with a meringue made of the
whites of 3 eggs and a little powdered sugar. Eat cold.
English. Tapioca Pudding.— 1 cup tapioca, 3 pints fresh milk, 5 eggs, 2
spoonfuls butter, 1 cup sugar, £ pound raisins, seeded and cut in half, half the
grated peel of 1 lemon✪ English Tapioca Pudding. Soafc tapioca 1 hour in a pint of the milk; pour into
jar; set in a pot of warm water and bring to a boil. When tapioca is soft all
through, turn out to cool somewhat, while you make the custard. Beat the
eggs very light; rub butter and sugar together; mix all with the tapioca, the
fruit last. Bake in buttered dish one hour.
’Tis a jolly day from East to West,
For children thrive, and mothers rest,
The darling girls all named Victoria,
And with the boys they have Castoria,
It is a fact, there is no “ may be,”
A mother’s milk can’t save the baby,
While sweet Castoria digests their food,
Gives them health and makes them good,
Good Babies.
8
CRYING BABIES.
SOI!" ^ S^
Crying Bab^
Page 6 · 8 recipe records on this page
Presented as published in 1882. 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
Puddings.
Minute Pudding.— Take 6 eggs, 2 spoonfuls sugar. 1 cup flour, a lump of butter large as an egg, and half a nutmeg; you may add, if you like, a half pound of raisins; mix well and bake quick.
Plain Suet Pudding.— 1 pound flour, 4 ounces beef suet, a pinch or two of salt, l/2 pint of water. Chop the suet very fine, and mix it with the flour; work the whole into a paste. Tie the pudding, rolled in the shape of a bolster, in a cloth, and boil 3 hours.
Roily- Polly Pudding.— Make a plain suet paste, roll it out thin, and spread the jam evenly over it, leaving a space of an inch all round, or the jam will run out. Roll it in the shape of a bolster, tie it in a floured cloth, and put it into a saucepan of boiling water for \l/2 hours.
Batter Pudding without Eggs.— 6 spoonfuls of flour, 1 quart milk, l/2 teaspoonful salt, 2 of ginger, 2 of tincture of saffron, a few raisins and currants. Mix the flour with a small portion of the milk, then add the remainder of the milk, salt, grated ginger, and saffron; mix all together and boil one hour. Raisins or currants may be added.
Cottage Pudding. — 3 eggs well beaten, 1 pint sweet milk, % teacup flour mixed dry with one teaspoonful yeast powder, lump butter the size of a walnut; bake 20 minutes in quick oven ; serve hot. Sauce for same— 1 teacup sugar, 1 tablespoon corn starch, § teaspoonful tartaric acid, i teacup of water; boil together. If the corn starch is mixed first dry with the sugar, it will not lump.
Corn Starch Pudding.— Boil 1 quart of milk, then beat the yolks of 4 eggs with 4 spoonfuls corn starch and a little milk; stir into the boiling milk; let it boil up once, and turn into a pudding dish ; then beat the whites of the eggs to a froth and add 4 spoonfuls of powdered sugar; cover with the mixture, and set in the oven and brown lightly. Flavor with vanilla, lemon, etc. The frosting is improved by adding a flavor to it.
Bread Pudding.— 1 quart of milk, 4 eggs— the whites of 3 more for meringue— 2 cups very fine dry bread crumbs, 1 spoonful melted butter, 1 teacupful sugar, juice and half the grated peel of 1 lemon. Beat eggs, sugar and butter together. Soak the crumbs in the milk and mix well. Season, and bake in greased dish. When almost done, cover with a meringue made of the whites of 3 eggs and a little powdered sugar. Eat cold.
English. Tapioca Pudding.— 1 cup tapioca, 3 pints fresh milk, 5 eggs, 2 spoonfuls butter, 1 cup sugar, £ pound raisins, seeded and cut in half, half the grated peel of 1 lemon. Soak tapioca 1 hour in a pint of the milk; pour into jar; set in a pot of warm water and bring to a boil. When tapioca is soft all through, turn out to cool somewhat, while you make the custard. Beat the eggs very light; rub butter and sugar together; mix all with the tapioca, the fruit last. Bake in buttered dish one hour.
’Tis a jolly day from East to West,
For children thrive, and mothers rest,
The darling girls all named Victoria,
And with the boys they have Castoria,
It is a fact, there is no “ may be,”
A mother’s milk can’t save the baby, While sweet Castoria digests their food, Gives them health and makes them good,
Good Babies.
CRYING BABIES.
[illustration: crying baby]
Crying Bab^
Records on this page
Minute PuddingPlain Suet PuddingRoily-Polly PuddingBatter Pudding without EggsCottage PuddingCorn Starch PuddingBread PuddingEnglish Tapioca Pudding