boiling water. Add sugar and place bowl in pan of boiling
water, stirring till gelatine dissolves. Add orange juice, strain
into a large bowl and set away to cool. When beginning to stiffen
add unbeaten whites, place the bowl in ice water, and beat until
white and thick. Pour into moulds to stiffen, and serve with
Custard Sauce-—One pint and one gill milk, one-third cup
sugar, grated rind of one orange, and a little salt. Put one
pint milk in double, add grated rind, and heat. Beat yolks
and sugar together, add one gill cold milk. Pour over this the
hot milk, stir well, return to double boiler and boil five minutes.
BAKED SUE PIPUDDING:
One-quarter of a pound of suet chopped fine, two eggs, one
._ pint of milk, three cups of flour, two teaspoonfuls of Eagle
Baking powder, one-half teaspoonful of salt; and one cup of
dried currants. Mix the baking powder, salt and flour together
and sift three times, then rub in the suet and currants. Beat the
eggs, add them to the milk, then add to the flour mixture.
Bake in a moderate oven half an hour. Serve with a sweet
sauce. A good sauce for it would be: one-half cup of sugar,
one cup of water. Boil ten minutes, when cooled add two
tablespoons of sherry wine.
SNOW PUDDING.
Dissolve one and one-half tablespoonful of jelloine in one
quart boiling water, when almost cold add one cup sugar, juice
of one lemon, and one-quarter. teaspoonful lemon ex-
tract, strain and add well-beaten whites of three eggs✪ Snow Pudding, mix well
and mould. Serve with cold boiled custard made with the yolks
of the eggs and one pint of milk, one-half cup sugar, flavor to
taste.
LUBY'S "2 HAIR
173
Ladies Say
om Baby’s Own Soap
Is unsurpassed
for the Conicnea:
PUDDING SAUCES.
EK
FAVOR GESSAUGH.
Beat together thoroughly, and until very light, one teacupful
of powdered sugar with one egg and the yolk of a second; add
a wineglass of wine heated very hot.
FOAMING SAUCE.
Beat the whites of three eggs to a stiff froth; melt a tea-
cupful of sugar in a little water, let it boil; stir in a glass of
wine, then the whites of the eggs. Serve at once.
DUMPUING: SAUCE.
Boil one pint of water and a teacupful of brown sugar to-
gether; thicken with one tablespoonful of flour mixed with cold
water; when cooked add one tablespoonful of butter and a little
salt. Flavor to taste.
MAPLE SAUCE.
An agreeable sauce to serve with a steamed pudding is made
by dissolving half a pint of maple sugar in a teacupful of water;
add half a teacupful of butter mixed with one tablespoonful of
flour; flavor to taste and boil.
GIDERESAUCE,
To one teacupful of sugar and half the quantity of butter,
creamed together, add two teacupfuls of boiling water and a
THE EFFICACY OF
Abbey's Effervescent Salt
As a preventive and cure for many prevalent ills is testified
to by eminent physicians of Europe and Canada.
174
BOVRIL
A DELICIOUS FOOD
—AND A——
PLEASANT REFRESHING BEVERACE
tablespoonful of corn starch dissolved in cold water; boil, and
while boiling add half a teacupful of boiled cider with flavoring
to taste.
AURORASSAG CE
Mix thoroughly and beat to a froth, two eggs and two tea-
cupfuls of sugar; add a teacupful of unskimmed milk with
flavoring to taste. Steam twenty minutes, stirring frequently,
and before taking from the fire, add a piece of butter the size
ot an egg,
RNGEISH AWC?
Put in a saucepan the yolks of:six eggs, a quarter of a pound
of sugar, a glass of sherry wine, a lemon rind rubbed on two
small pieces of loaf sugar, a little salt and a pint of mik; mix
well, put on slow fire, stir briskly with an egg beater until the
sauce thickens and foams. Do not keep it on the fire too long
or it will curdle.
VINEGARS SAU CES
Page 73 · 2 recipe records on this page
Presented as published in 1898. 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
boiling water. Add sugar and place bowl in pan of boiling water, stirring till gelatine dissolves. Add orange juice, strain into a large bowl and set away to cool. When beginning to stiffen add unbeaten whites, place the bowl in ice water, and beat until white and thick. Pour into moulds to stiffen, and serve with Custard Sauce-—One pint and one gill milk, one-third cup sugar, grated rind of one orange, and a little salt. Put one pint milk in double, add grated rind, and heat. Beat yolks and sugar together, add one gill cold milk. Pour over this the hot milk, stir well, return to double boiler and boil five minutes.
BAKED SUET PUDDING:
One-quarter of a pound of suet chopped fine, two eggs, one pint of milk, three cups of flour, two teaspoonfuls of Eagle Baking powder, one-half teaspoonful of salt; and one cup of dried currants. Mix the baking powder, salt and flour together and sift three times, then rub in the suet and currants. Beat the eggs, add them to the milk, then add to the flour mixture. Bake in a moderate oven half an hour. Serve with a sweet sauce. A good sauce for it would be: one-half cup of sugar, one cup of water. Boil ten minutes, when cooled add two tablespoons of sherry wine.
SNOW PUDDING.
Dissolve one and one-half tablespoonful of jelloine in one quart boiling water, when almost cold add one cup sugar, juice of one lemon, and one-quarter. teaspoonful lemon extract, strain and add well-beaten whites of three eggs, mix well and mould. Serve with cold boiled custard made with the yolks of the eggs and one pint of milk, one-half cup sugar, flavor to taste.
LUBY'S "2 HAIR
Ladies Say
om Baby’s Own Soap
Is unsurpassed for the Conicnea:
PUDDING SAUCES.
EGG AND WINE SAUCE.
Beat together thoroughly, and until very light, one teacupful of powdered sugar with one egg and the yolk of a second; add a wineglass of wine heated very hot.
FOAMING SAUCE.
Beat the whites of three eggs to a stiff froth; melt a teacupful of sugar in a little water, let it boil; stir in a glass of wine, then the whites of the eggs. Serve at once.
DUMPLING SAUCE.
Boil one pint of water and a teacupful of brown sugar together; thicken with one tablespoonful of flour mixed with cold water; when cooked add one tablespoonful of butter and a little salt. Flavor to taste.
MAPLE SAUCE.
An agreeable sauce to serve with a steamed pudding is made by dissolving half a pint of maple sugar in a teacupful of water; add half a teacupful of butter mixed with one tablespoonful of flour; flavor to taste and boil.
CIDER SAUCE,
To one teacupful of sugar and half the quantity of butter, creamed together, add two teacupfuls of boiling water and a
THE EFFICACY OF
Abbey's Effervescent Salt
As a preventive and cure for many prevalent ills is testified to by eminent physicians of Europe and Canada.
A DELICIOUS FOOD —AND A—— PLEASANT REFRESHING BEVERACE
tablespoonful of corn starch dissolved in cold water; boil, and while boiling add half a teacupful of boiled cider with flavoring to taste.
AURORA SAUCE
Mix thoroughly and beat to a froth, two eggs and two teacupfuls of sugar; add a teacupful of unskimmed milk with flavoring to taste. Steam twenty minutes, stirring frequently, and before taking from the fire, add a piece of butter the size ot an egg,
ENGLISH SAUCE
Put in a saucepan the yolks of:six eggs, a quarter of a pound of sugar, a glass of sherry wine, a lemon rind rubbed on two small pieces of loaf sugar, a little salt and a pint of mik; mix well, put on slow fire, stir briskly with an egg beater until the sauce thickens and foams. Do not keep it on the fire too long or it will curdle.
VINEGARS SAU CES
Records on this page
Snow PuddingBaked Suet Pudding