Harper's cook book encyclopædia

Citron Pudding. — Beat until very thick and light the yolks of sixteen fresh eggs ; stir in gradually, beating all the time, % lb. of sugar; then mix in % lb. of melted butter from which all the salt has been previously washed. Now line two deep pieplates with puff paste. Cut into thin slices some preserved citron, and lay closely over the pastry, leaving a margin, of course, around the edges. Fill with the batter and bake in an oven whose heat is regular, but not too great. When drawn from the oven, sift over them finely pulverized white sugar. They are good whether eaten hot or cold, and are considered Cocoanut Pudding PUDDINGS, ETC. Custard Pudding the most dainty and delicate of all puddings. Cocoanut Pudding. — Beat two eggs very light, stir in a small cupful of fresh milk, add % lb. of grated cocoanut, three table-spoonfuls each of grated bread and powdered sugar, two table-spoonfuls of melted butter, one cupful of raisins, and the grated peel of one lemon. Beat all until well mixed. Pour the mixture into a buttered pudding-dish, bake slowly for an hour, then scatter powdered sugar over it, and serve with or without fruit. Corn Pudding. — This is a Virginia dish. Scrape the substance out of twelve ears of tender green corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater) ; add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a table-spoonfid of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three-quarters of an hour. Corn-meal Pudding. — Put into the bottom of a bowl the well - beaten yolks of two eggs, three heaping table-spoonfuls of meal that has been well sifted, and half a cupful of white sugar. Mix these ingredients well together, and then stir in slowly one quart of boiling milk. Return the kettle and boil five minutes, stirring constantly. After this batter has become quite cool add to it the beaten whites of two eggs. Then pour it into a pudding-dish, and bake one hour in a moderate oven. Serve with cream and sugar, or any desired sauce. Cottage Pudding. — One pint of sifted flour, one coffee-cupful of sugar, the same of milk, 2 ozs. of butter, one egg, the grated rind of a lemon, two teaspoonfuls of baking-powder rubbed into the flour. Cream the butter and sugar, add the milk and yolk of egg beaten ; alternate the flour and white of egg beaten stiffly. Bake in a wellbuttered round pan in a quick oven. Eat hot, with fairy-butter or sauce. A much richer pudding is made with one pint of flour, half a pint of milk, the same of sugar, x/z lb. of butter, two eggs, two teaspoonfuls of baking-powder, and currants and raisins. Bake half an hour. Cranberry Pudding, Baked. — Beat together one cupful of sugar and two table-spoonfuls of butter, then add two eggs well beaten and one cupful of milk. To this add three cupfuls of flour and two teaspoonfuls of baking - powder sifted together. Then add one and a half cupfuls of cranberries. Pour into a buttered pudding -dish and bake in a moderate oven. Serve hot with cranberry sauce. Cranberry Pudding, Boiled. — One pint of milk, four eggs, and flour enough to make a thick batter ; then add one pint of cranberries ; pour into a pudding-bag and boil two hours. Eat with a very rich sauce.