Cook any cereal as for breakfast. Put a layer in a
pudding dish, then a layer of mild apples or pears
sprinkled with sugar, then another layer of each, with
buttered cracker crumbs on top✪ Cereal Fruit Pudding. Bake slowly till
brown and serve with cream.
Apricot Pudding.
Wash one-half pound of apricots in cold and then in
hot water. Put them and one-fourth pound of hominy
in a scant quart of cold water and soak all day. Next
Desserts. 165
day cook it two hours in a double boiler, then add
one cup of sugar✪ Apricot Pudding and cook two hours longer, stirring
every half hour. Turn into wetted molds and serve
very cold with cream.
Baked Indian Pudding.
One quart of milk, one-fourth cup of Indian meal
scalded in the milk; add one-half cup of sugar, one-
half cup of molasses, a little salt and ginger, and one
tablespoon of butter✪ Baked Indian Pudding. Bake slowly three hours. More
milk may be added as it cooks away.
Cream Rice Pudding.
Measure milk enough to nearly fill a buttered pud-
ding dish. For each cup of milk add two tablespoons
of rice well washed and two tablespoons of sugar.
Flavor with salt, and cocoa, or nutmeg, or cinnamon✪ Cream Rice Pudding.
Bake slowly, stirring occasionally, until the rice is
soft and has absorbed nearly all the milk.
Rice Fritters.
Pick over and wash one-half cup of rice ; put it in
the top of double boiler with one-half cup of boiling
water and one level teaspoon of salt. Cook directly
over the fire until water is absorbed, then add one cup
of milk and cook over boiling water until very soft.
Stir in one ounce of butter and one well-beaten egg.
Remove from the fire and stir in one-half cup of canned
cherries✪ Rice Fritters, stoned and cut small. Mix well and turn into
a round shallow tin to cool. When cold divide into
six or eight sections, cover with fine bread-crumbs,
egg and crumbs, and brown on each side in hot butter.
Andermatt Rice Pudding.
Cook half a cup of washed rice in one cup of boiling
166 Home Science Cook Book.
i
water until the water is absorbed ; then turn it into
the double boiler with three cups of boiling milk.
Cook it until tender. Stir in one heaped cup of a
mixture of preserved fruits. When cool stir in one
pint of thick cream whipped stiff, and turn it into a
melon mold. When firm turn out and serve.
Baked or Steamed Custards.
For each pint of hot milk beat two or three eggs,
mix with one-fourth cup of sugar, and add to the milk
with a little salt and flavoring✪ Baked or Steamed Custards. Strain into cups, or
one mold, and steam or bake in a pan of water until
puffy on top and firm in the center.
Like all dishes in which egg is a principal ingredient
the heat must be very moderate.
Use the same proportions for a custard pie.
Coffee Custard.
Substitute one cup of strong coffee and one cup of
thin cream✪ Coffee Custard for the pint of milk and proceed as above.
Maple Custard.
Sweeten the custard with maple sugar or sirup✪ Maple Custard.
Fruit Custard.
Substitute from one-half cup to one cup of sweet-
ened fruit pulp for part of the milk of the custard
recipe, or put a layer of fruit in the bottom of the dish
and pour the custard over before cooking. Part of
the egg white may be reserved and a meringue put on
top after the custard is baked.
Caramel Custard.
Melt a cup of sugar in a smooth frying-pan, stirring
until it becomes a rich golden brown, then add a half
Desserts. 167 ✪ Fruit Custard
Page 71 · 13 recipe records on this page
Presented as published in 1902. 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
Cook any cereal as for breakfast. Put a layer in a pudding dish, then a layer of mild apples or pears sprinkled with sugar, then another layer of each, with buttered cracker crumbs on top. Bake slowly till brown and serve with cream.
Apricot Pudding.
Wash one-half pound of apricots in cold and then in hot water. Put them and one-fourth pound of hominy in a scant quart of cold water and soak all day. Next
Desserts. 165
day cook it two hours in a double boiler, then add one cup of sugar and cook two hours longer, stirring every half hour. Turn into wetted molds and serve very cold with cream.
Baked Indian Pudding.
One quart of milk, one-fourth cup of Indian meal scalded in the milk; add one-half cup of sugar, onehalf cup of molasses, a little salt and ginger, and one tablespoon of butter. Bake slowly three hours. More milk may be added as it cooks away.
Cream Rice Pudding.
Measure milk enough to nearly fill a buttered pudding dish. For each cup of milk add two tablespoons of rice well washed and two tablespoons of sugar. Flavor with salt, and cocoa, or nutmeg, or cinnamon. Bake slowly, stirring occasionally, until the rice is soft and has absorbed nearly all the milk.
Rice Fritters.
Pick over and wash one-half cup of rice ; put it in the top of double boiler with one-half cup of boiling water and one level teaspoon of salt. Cook directly over the fire until water is absorbed, then add one cup of milk and cook over boiling water until very soft. Stir in one ounce of butter and one well-beaten egg. Remove from the fire and stir in one-half cup of canned cherries, stoned and cut small. Mix well and turn into a round shallow tin to cool. When cold divide into six or eight sections, cover with fine bread-crumbs, egg and crumbs, and brown on each side in hot butter.
Andermatt Rice Pudding.
Cook half a cup of washed rice in one cup of boiling
166 Home Science Cook Book.
water until the water is absorbed ; then turn it into the double boiler with three cups of boiling milk. Cook it until tender. Stir in one heaped cup of a mixture of preserved fruits. When cool stir in one pint of thick cream whipped stiff, and turn it into a melon mold. When firm turn out and serve.
Baked or Steamed Custards.
For each pint of hot milk beat two or three eggs, mix with one-fourth cup of sugar, and add to the milk with a little salt and flavoring. Strain into cups, or one mold, and steam or bake in a pan of water until puffy on top and firm in the center.
Like all dishes in which egg is a principal ingredient the heat must be very moderate.
Use the same proportions for a custard pie.
Coffee Custard.
Substitute one cup of strong coffee and one cup of thin cream for the pint of milk and proceed as above.
Maple Custard.
Sweeten the custard with maple sugar or sirup.
Fruit Custard.
Substitute from one-half cup to one cup of sweetened fruit pulp for part of the milk of the custard recipe, or put a layer of fruit in the bottom of the dish and pour the custard over before cooking. Part of the egg white may be reserved and a meringue put on top after the custard is baked.
Caramel Custard.
Melt a cup of sugar in a smooth frying-pan, stirring until it becomes a rich golden brown, then add a half
Desserts. 167
Records on this page
Cereal Fruit PuddingApricot PuddingApricot PuddingBaked Indian PuddingCream Rice PuddingRice FrittersAndermatt Rice PuddingBaked or Steamed CustardsCoffee CustardMaple CustardFruit CustardFruit CustardCaramel Custard