Tapioca Custard.— Soak a cupful of pearled tapioca overnight
in sufficient water to cover. When ready to prepare the cus-
tard, drain off the water, if any remains, and add one quart of
milk to the tapioca ; place in a double boiler and cook until
transparent; then add the well-beaten yolks of three eggs or the
yolks of two and one whole one, mixed with three fourths of a
cup of sugar. Let it cook a few minutes, just long enough for
the custard to thicken and no more, or it will whey and be
spoiled ; flavor with a little vanilla, and turn into a glass dish.
Cover the top with the whites beaten stiffly with a tablespoonful
of sugar, and dot with bits of jelly or colored sugar prepared by
mixing sugar with cranberry or raspberry juice, and allowing it
to dry. For variety, the custard may be flavored with grated
lemon rind and a tablespoonful of lemon juice whipped up with
the whites of the eggs, or the meringue may be flavored by beat-
ing a tablespoonful of quince jelly✪ Tapioca Custard with the whites of the eggs.
Steamed Fig Pudding. — Moisten two cupfuls of finely grated
graham-bread crumbs with half a cup of thin sweet cream.
Mix into it a heaping cupful of finely chopped fresh figs and a
quarter of a cup of sugar. Add lastly a cup and one fourth
of sweet milk✪ Steamed Fig Pudding. Turn all into a pudding-dish, and steam about
two and one-half hours. Serve as soon as done, with a little
cream for dressing, or with orange or lemon sauce.
DESSERTS. 121
SAUCES FOR DESSERTS AND PUDDINGS.
Almond Sauce. — Heat a pint of rich milk in the inner cup of
a double boiler, placed directly upon the stove. When the milk
is boiling, stir into it a heaping tablespoonful of flour which has
been rubbed to a cream in a little cold milk. Boil rapidly until
thickened, stirring constantly; then add three tablespoonfuls of
almondine ; place in the outer boiler, and cook for five or ten
minutes longer.
Caramel Sauce. — Stir a cup of sugar in a saucepan over the
fire until melted and lightly browned. Add one cup of boiling
water, and simmer ten minutes.
Cocoanut Sauce. — Flavor a pint of new milk with cocoanut.
Skim out the cocoanut, and add enough fresh milk to make one
pint. Heat the milk to boiling, add two tablespoonfuls of sugar,
thicken with two even spoonfuls of corn-starch, and proceed in
the same manner as for mock cream.
Cranberry Pudding- Sauce. — To a quart of boiling water add
two cups of sugar, and when well dissolved, one quart of care-
fully sorted cranberries. Mash the berries as much as possible
with a silver spoon, and boil just seven minutes. Turn through
a colander to remove skins, cool and serve.
Fruit Sauce. — Heat a pint of red -raspberry, currant, grape,
strawberry, apricot, or any other fruit juice to scalding, and stir
in a tablespoonful of corn-starch previously rubbed to a cream
with a little cold water. Cook till it thickens ; then add sugar
according to the acidity of the fruit. Strain and cool before
using. If fruit juice is not available, two or three tablespoonfuls
of pure fruit jelly may be dissolved in a pint of hot water and
used instead of the juice. A mixture of red- and black-raspberry
juice, or currant and raspberry, will be found acceptable for
variety.
Page 76 · 2 recipe records on this page
Presented as published in 1897. 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
Tapioca Custard.— Soak a cupful of pearled tapioca overnight in sufficient water to cover. When ready to prepare the custard, drain off the water, if any remains, and add one quart of milk to the tapioca ; place in a double boiler and cook until transparent; then add the well-beaten yolks of three eggs or the yolks of two and one whole one, mixed with three fourths of a cup of sugar. Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled ; flavor with a little vanilla, and turn into a glass dish. Cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly or colored sugar prepared by mixing sugar with cranberry or raspberry juice, and allowing it to dry. For variety, the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or the meringue may be flavored by beating a tablespoonful of quince jelly with the whites of the eggs.
Steamed Fig Pudding. — Moisten two cupfuls of finely grated graham-bread crumbs with half a cup of thin sweet cream. Mix into it a heaping cupful of finely chopped fresh figs and a quarter of a cup of sugar. Add lastly a cup and one fourth of sweet milk. Turn all into a pudding-dish, and steam about two and one-half hours. Serve as soon as done, with a little cream for dressing, or with orange or lemon sauce.
SAUCES FOR DESSERTS AND PUDDINGS.
Almond Sauce. — Heat a pint of rich milk in the inner cup of a double boiler, placed directly upon the stove. When the milk is boiling, stir into it a heaping tablespoonful of flour which has been rubbed to a cream in a little cold milk. Boil rapidly until thickened, stirring constantly; then add three tablespoonfuls of almondine ; place in the outer boiler, and cook for five or ten minutes longer.
Caramel Sauce. — Stir a cup of sugar in a saucepan over the fire until melted and lightly browned. Add one cup of boiling water, and simmer ten minutes.
Cocoanut Sauce. — Flavor a pint of new milk with cocoanut. Skim out the cocoanut, and add enough fresh milk to make one pint. Heat the milk to boiling, add two tablespoonfuls of sugar, thicken with two even spoonfuls of corn-starch, and proceed in the same manner as for mock cream.
Cranberry Pudding- Sauce. — To a quart of boiling water add two cups of sugar, and when well dissolved, one quart of carefully sorted cranberries. Mash the berries as much as possible with a silver spoon, and boil just seven minutes. Turn through a colander to remove skins, cool and serve.
Fruit Sauce. — Heat a pint of red -raspberry, currant, grape, strawberry, apricot, or any other fruit juice to scalding, and stir in a tablespoonful of corn-starch previously rubbed to a cream with a little cold water. Cook till it thickens ; then add sugar according to the acidity of the fruit. Strain and cool before using. If fruit juice is not available, two or three tablespoonfuls of pure fruit jelly may be dissolved in a pint of hot water and used instead of the juice. A mixture of red- and black-raspberry juice, or currant and raspberry, will be found acceptable for variety.
Records on this page
Tapioca CustardSteamed Fig Pudding