Harper's cook book encyclopædia

ETC. Citron Pudding Cherry Pudding PUDDINGS, close, steam or boil for an hour and a half. Cherry Pudding, Baked. — Wash and stone the cherries, put a layer of them at the bottom of a well-buttered pie-dish, and strew over this a little sifted sugar and a small quantity of finely chopped lemon-rind ; lay over these some thin bread - and - butter, and repeat the layers until the dish is full, finishing with cherries strewn over with sugar; pour a large cupful of water over the whole, and bake in a good oven. This pudding may be made with dried or preserved cherries, when, instead of water, a little custard may be used to moisten the bread. The kernels of the cherries, too, may be blanched and sliced, and used instead of lemon-rind. Time to bake, three-quarters of an hour. Cherry Pudding, Boiled. — Make some good suet crust, line a plain, round buttered basin with it, leaving a little over the rim ; fill it with cherries, washed and picked, add a little sugar and some finely chopped lemonrind, wet the edges of the paste, lay a cover over the pudding, and press the edges closely round. Tie a floured cloth over the pudding, and plunge it into a saucepan of boiling water, which must be kept boiling, or the pudding will become heavy. Before turning it out dip the basin into cold water for a moment. Serve with sifted sugar. A small pudding will require about two hours to boil. If the cherries are not fully ripe, a longer time must be allowed. Chestnut Pudding. — Boil the large Italian or Spanish chestnuts until tender, remove the shells and skins, and rub them through a sieve or put them through a vegetable - press. They may be piled in a light, powdery heap in a glass dish, and have a wineglassful of sherry or Marsala poured over them. Cover them with whipped cream slightly sweetened. This is a delicious dessert, and may easily be made in the United States. Our native chestnut may even be used for it, but its small size renders the shelling and peeling a tedious task. Chestnut Pudding, Italian. — Boil i lb. of the large Italian chestnuts, peel them, and put them through a vegetable-press. Moisten them with two table-spoonfuls of sherry, heap them in a shallow dish, and surround or cover them with whipped cream. Garnish with a circle of whole chestnuts, boiled and peeled. Chocolate Pudding. — Three-quarters of a cupful of chocolate grated to one quart of new milk. Let it boil ; then set to cool. Beat until very light and thick the yolks of four eggs, reserving the same number of whites, with which to make a meringue. Sweeten with lb. of white sugar, and flavor delicately with vanilla. The chocolate being cool, gradually stir in the sweetened eggs, put it into a baking-dish, and let it bake slowly. To make the meringue, beat up the whites until they will stand alone; add by degrees four table-spoonfuls of sifted pulverized sugar, and flavor with a little vanilla or lemon-juice. When the chocolate portion is again cool, heap up the meringue upon it, and brown slightly by holding over it the red-hot lid of an oven, or something of the sort.