CANADIAN COOK BOOK
s^rup, stir until thick; cook until there is no taste of raw
starch.
3. Set back; add strained lemon juice and whites of
eggs beaten stiff.
4. Beat with wire egg beater; turn into moistened
moulds, chill.
5. Serve with Lemon Custard Sauce.
POMPADOUR PUDDING
2T.
f.g.
1 tb.
1 T.
4 drops
2}4c. milk (scalded).
TMn shavings orange rind.
5 tb. cornstarch.
^2 c. sugar.
i^T. salt.
}/2 c. cold milk.
2 yolks of eggs.
1 T. vanilla.✪ Pompadour Pudding
1. Scald milk with orange rind, remove rind.
2. Mix cornstarch, sugar and salt with cold milk.
3. Add to hot milk; stir and cook until thick.
4. Cover and cook 45 mins., stirring every 10 mins.
5 Add yolks of eggs, well-beaten. Cook 3 mins. longer;
add vanilla.
6. Turn into pudding dish, cover with meringue, bake
in slow oven. Prepare the day before using; keep in a
cold place.
Meringue.
2 whites of eggs.
3 tb. sugar.
1 oz. chocolate.
2 tb. milk.
1. Melt chocolate over hot water; cool slightly.
2. Beat eggs until stiff; add sugar gradually, then beat
melted chocolate and milk.
RICE PUDDING.
c. rice.
}4 T. salt.
H c. sugar,
f.g. nutmeg.
H T. vanilla.
3 c. milk.✪ Rice Pudding
DESSERTS
261
1. Wash rice and boil in water 10 mins.
2. Drain and add remaining ingredients.
3. Pour into greased baking dish; place in pan of hot
water and bake 2 to 3 hrs. in a slow oven.
4. Stir frequently until pudding is nearly cooked then
brown slightly.
BAKED RICE CUSTARD.
1 3^ c. cooked rice.
c. brown sugar.
2 tb. butter.
2 eggs.
3 c. milk.
Traisins
% c. < currants
(.dates.
1 T. vanilla or grated lemon rind.✪ Baked Rice Custard
1. Combine all ingredients except whites of eggs.
2. Place in greased baking dish in pan of water.
3. Bake in moderate oven till set.
4. Make a meringue of whites and 2 tb. sugar; arrange
on top of pudding and brown in slow oven.
1. Soak tapioca several hours in enough cold water to
cover.
2. Drain; add boiling water and salt, cook in double
boiler until almost transparent.
3. Wipe, core and pare apples; stick two or more cloves
in each.
4. Place in buttered pudding dish ; fill centres with sugar.
5. Pour tapioca over apples; bake in a moderate oven
till apples are soft.
6. Serve with sugar and cream.
APPLE TAPIOCA.
^ c. pearl tapioca.
2}/^ c. boiling water.✪ Apple Tapioca
T. salt.
6 or 7 sour apples.
Whole cloves.
}/2 c. sugar.
262
CANADIAN COOK BOOK
Variations.
1. Pears, peaches, plums or pineapple may be used
instead of apples.
2. Tapioca may be cooked in canned fruit juice instead
of water.
3. Sago may be used.
TAPIOCA CUSTARD.
2 tb.
3^tb.
f.g.
4 drops
}/i c. pearl tapioca.
2\i c. milk.
2 eggs.
\z c. sugar.
3^ T. salt.
T. vanilla.
1 Wash tapioca; soak several hours in cold water to
cover.
2. Add milk; cook over boiling water until tapioca is
clear.
3. Beat eggs, add sugar, salt and hot milk mixture
slowly.
4. Return to double boiler; cook until egg thickens.
5. Remove from heat; flavor.
l^ote, — Whites of eggs may be beaten stiff and folded in
at the last as in Cornstarch SoufQe.
CHERRY TAPIOCA.
l^T.
13^ tb. minute tapioca.
13^ T.
2 tb. sugar.
f.g.
% T. salt.
^c.
1 c. boiling water.
2tb.
y2 c. cherry juice.
^T.
Juice y2 lemon.
1 T.
y^ c. canned cherries.
1. Place tapioca in upper part of double boiler; add sugar,
salt and boiling water.
2. Cook 15 mins. ; remove from heat.
3. Add fruit juices and cherries. ✪ Tapioca Custard
Page 80 · 7 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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CANADIAN COOK BOOK
s^rup, stir until thick; cook until there is no taste of raw
starch.
3. Set back; add strained lemon juice and whites of
eggs beaten stiff.
4. Beat with wire egg beater; turn into moistened
moulds, chill.
5. Serve with Lemon Custard Sauce.
POMPADOUR PUDDING
2T.
f.g.
1 tb.
1 T.
4 drops
2}4c. milk (scalded).
TMn shavings orange rind.
5 tb. cornstarch.
^2 c. sugar.
i^T. salt.
}/2 c. cold milk.
2 yolks of eggs.
1 T. vanilla.
1. Scald milk with orange rind, remove rind.
2. Mix cornstarch, sugar and salt with cold milk.
3. Add to hot milk; stir and cook until thick.
4. Cover and cook 45 mins., stirring every 10 mins.
5 Add yolks of eggs, well-beaten. Cook 3 mins. longer;
add vanilla.
6. Turn into pudding dish, cover with meringue, bake
in slow oven. Prepare the day before using; keep in a
cold place.
Meringue.
2 whites of eggs.
3 tb. sugar.
1 oz. chocolate.
2 tb. milk.
1. Melt chocolate over hot water; cool slightly.
2. Beat eggs until stiff; add sugar gradually, then beat
melted chocolate and milk.
RICE PUDDING.
c. rice.
}4 T. salt.
H c. sugar,
f.g. nutmeg.
H T. vanilla.
3 c. milk.
DESSERTS
261
1. Wash rice and boil in water 10 mins.
2. Drain and add remaining ingredients.
3. Pour into greased baking dish; place in pan of hot
water and bake 2 to 3 hrs. in a slow oven.
4. Stir frequently until pudding is nearly cooked then
brown slightly.
BAKED RICE CUSTARD.
1 3^ c. cooked rice.
c. brown sugar.
2 tb. butter.
2 eggs.
3 c. milk.
Traisins
% c. < currants
(.dates.
1 T. vanilla or grated lemon rind.
1. Combine all ingredients except whites of eggs.
2. Place in greased baking dish in pan of water.
3. Bake in moderate oven till set.
4. Make a meringue of whites and 2 tb. sugar; arrange
on top of pudding and brown in slow oven.
1. Soak tapioca several hours in enough cold water to
cover.
2. Drain; add boiling water and salt, cook in double
boiler until almost transparent.
3. Wipe, core and pare apples; stick two or more cloves
in each.
4. Place in buttered pudding dish ; fill centres with sugar.
5. Pour tapioca over apples; bake in a moderate oven
till apples are soft.
6. Serve with sugar and cream.
APPLE TAPIOCA.
^ c. pearl tapioca.
2}/^ c. boiling water.
T. salt.
6 or 7 sour apples.
Whole cloves.
}/2 c. sugar.
262
CANADIAN COOK BOOK
Variations.
1. Pears, peaches, plums or pineapple may be used
instead of apples.
2. Tapioca may be cooked in canned fruit juice instead
of water.
3. Sago may be used.
TAPIOCA CUSTARD.
2 tb.
3^tb.
f.g.
4 drops
}/i c. pearl tapioca.
2\i c. milk.
2 eggs.
\z c. sugar.
3^ T. salt.
T. vanilla.
1 Wash tapioca; soak several hours in cold water to
cover.
2. Add milk; cook over boiling water until tapioca is
clear.
3. Beat eggs, add sugar, salt and hot milk mixture
slowly.
4. Return to double boiler; cook until egg thickens.
5. Remove from heat; flavor.
l^ote, — Whites of eggs may be beaten stiff and folded in
at the last as in Cornstarch SoufQe.
CHERRY TAPIOCA.
l^T.
13^ tb. minute tapioca.
13^ T.
2 tb. sugar.
f.g.
% T. salt.
^c.
1 c. boiling water.
2tb.
y2 c. cherry juice.
^T.
Juice y2 lemon.
1 T.
y^ c. canned cherries.
1. Place tapioca in upper part of double boiler; add sugar,
salt and boiling water.
2. Cook 15 mins. ; remove from heat.
3. Add fruit juices and cherries.