The home cook book

Put half a box of granulated gelatine into enough cold water to cover it. Grate the yellow off the rind of a lemon, add to it a cup and a half of water, put in half a cup of sugar, and Jelly (Gelatine) Molds boil up. Pour hot over the dissolving gelatine, set in a pan of hot water over the fire, and stir till all is dissolved. Strain through a sieve or cheesecloth, add a cup of sherry and set away in molds for a couple of hours to get cold and to jelly. Serve cold with cream. XXVII COOL WEATHER SWEETS— PUDDINGS AND PUDDING SAUCES Bread Pudding-— Cocoanut and Bread Pudding— Crust and Crumb Pudding — Orange Bread Pudding — Cottage Pudding— Custard and Currant Pudding— Boiled Fig Pudding— Baked Flour Pudding— Boiled Flour Pudding— Fruit Fritters— Farmers' Fruit Pudding— Steamed Fruit Pudding— German Pancakes — Baked Indian Pudding— Boiled Indian Pudding — Plum Pudding — English Plum Pudding — Plum Graham Pudding— Boiled Prune Pudding— Sponge Pudding— Boiled Suet Pudding —Brandy Sauce— Caramel Sauce— Chocolate Sauce— Creamy Sauce — Hard Sauce- Cherry Sauce — Peach Sauce — Frothy Sauce— Sauce of Fruit Juice — Lemon Sauce —Liquid Sauce— Maple Sugar and Cream Sauce— Molasses Sauce— Sour Cream Sauces— Vanilla Sauce— Whipped Cream Sauce WE group the following puddings for cool weather because they are heartier than the fruits, jellies, and farinaceous sweets going before this note. In cool weather our systems crave more substantial foods and readily digest what in warm weather might prove difficult. The bread puddings following may be used all the year round, but suet, plum, and other similar combinations should be reserved for the cool days. BREAD PUDDING Mix into two cups of stale, fine breadcrumbs two tablespoons of melted butter, the beaten yolks of four eggs, and quarter of a teaspoon of soda dissolved in cold water. Let one quart of milk just come to boil, take it off, cool, and add to the other ingredients. Add nutmeg to taste, and last the whites of the four eggs beaten to a stiff froth. Stir the whites in lightly with a silver fork. Bake in a greased pudding pan a light brown. Test it by slipping in the pudding a thin knife. If the pudding does not stick to the knife it is done. Serve with hard sauce. / COCOANUT AND BREAD PUDDING Take one quart of breadcrumbs and a cup of grated cocoanut. Butter a baking dish and put in layers of breadcrumbs and cocoanut till the dish is nearly full. Upon the crumbs drop a few pieces of butter. Beat two whole eggs and the yolks of two eggs together, add a small cup of sugar, half a teaspoon of salt, and a pint of milk. For flavoring use the juice of an orange or a teaspoon of vanilla. Pour this custard over the breadcrumbs and cocoanut, and bake in a moderate oven till the custard is set, but not watery. The two whites you have reserved from the yolks beat till stiff, add two tablespoons of sugar and the grated rind of the orange you used for the pudding, or, if you like, almond or vanilla flavoring. Spread upon the cooked pudding, return to the moderate oven for a light brown, and serve. /- CRUST AND CRUMB PUDDING