SPOON PUDDING— Cream one tablespoonful butter with
two tablespoonfuls sugar. Add two tablespoonfuls flour, pinch
of salt, one tablespoonful cornstarch, beaten yolk of one egg and
tablespoonful of cream. Beat well, and lastly add beaten white
of egg and one teaspoonful baking powder✪ Spoon Pudding. Pour over berries
and steam forty minutes. Serve with whipped cream.
SQUASH PUDDING— One pint of finely mashed cooked
squash, one cup of sugar, one teaspoon of ground cinnamon, a
little salt, the juice and grated rind of one lemon, add slowly
one quart of boiling milk, stirring well, and when a little cooled,
add five well beaten eggs✪ Squash Pudding. Bake in a pudding dish set in a pan
of hot water, in a moderate oven, until firm in the center. Serve
with cream.
STEAMED BERRY PUDDING— Sift two cups of flour with
four teaspoons of baking powder, rub in a rounding tablespoon
of butter, add two beaten eggs, one cup of milk, one-half cup of
sugar, and last two cups of blueberries✪ Steamed Berry Pudding. The berries should be
rinsed in cold water, shaken in a cheese cloth until dry and then
rolled in flour before adding. Pour into a pudding mold, and
steam one and one-quarter hours. Serve with liquid sauce.
STEAMED PUDDING— Beat one-half cup of butter with
one cup of sugar to a cream, add two beaten eggs and cup of
flour sifted with one teaspoon each of cinnamon and soda, two
cups of breadcrumbs, soaked in one cup of sour milk. Add one
cup of chopped and seeded raisins and one-half cup of chopped
dates✪ Steamed Pudding. Steam two hours and serve with whipped cream.
TAPIOCA MERINGUE— Soak one-half cup granulated tapi-
oca in a pint of cold water for half an hour. Cook slowly twenty
minutes until transparent. If too thick, add a little more boiling
water. Boil one quart of milk in a farina kettle with a pinch of
salt and the yellow rind of half lemon. Beat the yolks of four
eggs with a cup of sugar, add slowly to the milk, stirring until
128 DESSERTS
smooth and creamy, but do not allow it to boil. When thickened,
remove from the fire, add a teaspoonful flavoring and blend
thoroughly. Whip the whites of the eggs to a stiff froth with three
tablespoonfuls powdered sugar and a teaspoonful flavoring,
spread over the top of the pudding which should have been
poured in the serving dish and set in a coolish oven to puff and
color a golden yellow.
TAPIOCA PUDDING— Cover one cup of the flake tapioca
with cold water and let it stand two hours. Stir occasionally
with a fork to separate the lumps. Put in a farina kettle with a
pint and a half water.
Slice three tart apples and put in with the tapioca, together
with sugar to sweeten to taste. Stir all together and cook until
the apples are soft and the tapioca clear. Serve hot or cold.
Peaches may be used in place of the apple. Serve with cream. ✪ Tapioca Meringue
Page 87 · 6 recipe records on this page
Presented as published in 1911. 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
SPOON PUDDING— Cream one tablespoonful butter with two tablespoonfuls sugar. Add two tablespoonfuls flour, pinch of salt, one tablespoonful cornstarch, beaten yolk of one egg and tablespoonful of cream. Beat well, and lastly add beaten white of egg and one teaspoonful baking powder. Pour over berries and steam forty minutes. Serve with whipped cream.
SQUASH PUDDING— One pint of finely mashed cooked squash, one cup of sugar, one teaspoon of ground cinnamon, a little salt, the juice and grated rind of one lemon, add slowly one quart of boiling milk, stirring well, and when a little cooled, add five well beaten eggs. Bake in a pudding dish set in a pan of hot water, in a moderate oven, until firm in the center. Serve with cream.
STEAMED BERRY PUDDING— Sift two cups of flour with four teaspoons of baking powder, rub in a rounding tablespoon of butter, add two beaten eggs, one cup of milk, one-half cup of sugar, and last two cups of blueberries. The berries should be rinsed in cold water, shaken in a cheese cloth until dry and then rolled in flour before adding. Pour into a pudding mold, and steam one and one-quarter hours. Serve with liquid sauce.
STEAMED PUDDING— Beat one-half cup of butter with one cup of sugar to a cream, add two beaten eggs and cup of flour sifted with one teaspoon each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of sour milk. Add one cup of chopped and seeded raisins and one-half cup of chopped dates. Steam two hours and serve with whipped cream.
TAPIOCA MERINGUE— Soak one-half cup granulated tapioca in a pint of cold water for half an hour. Cook slowly twenty minutes until transparent. If too thick, add a little more boiling water. Boil one quart of milk in a farina kettle with a pinch of salt and the yellow rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add slowly to the milk, stirring until
smooth and creamy, but do not allow it to boil. When thickened, remove from the fire, add a teaspoonful flavoring and blend thoroughly. Whip the whites of the eggs to a stiff froth with three tablespoonfuls powdered sugar and a teaspoonful flavoring, spread over the top of the pudding which should have been poured in the serving dish and set in a coolish oven to puff and color a golden yellow.
TAPIOCA PUDDING— Cover one cup of the flake tapioca with cold water and let it stand two hours. Stir occasionally with a fork to separate the lumps. Put in a farina kettle with a pint and a half water.
Slice three tart apples and put in with the tapioca, together with sugar to sweeten to taste. Stir all together and cook until the apples are soft and the tapioca clear. Serve hot or cold. Peaches may be used in place of the apple. Serve with cream.
Records on this page
Spoon PuddingSquash PuddingSteamed Berry PuddingSteamed PuddingTapioca MeringueTapioca Pudding