Fill a buttered pudding-dish with alternate layers of
bread-crumbs and apple sauce which has been sweet-
ened and slightly spiced. A tablespoon of butter
melted and mixed with the top layer of crumbs will
give a crisp crust. Cover with a plate and bake
slowly for half an hour✪ Apple Pudding ; remove the cover for the last
five minutes and brown on top. Raw apples sliced or
chopped may be used, but in that case the pudding
must be baked for an hour, or until the apples are
tender. Serve hot with cream.
Spiced Pudding.
Soak one packed cup of the brown crusts of bread in
one pint of scalded milk until soft. Then add one-half
cup of molasses, scant measure, a saltspoon of salt,
and one-fourth of a level teaspoon of mixed spice
(cinnamon, cloves, allspice, and nutmeg), and from
one-half to one cup of raisins✪ Spiced Pudding. Stir occasionally at
first and bake in a very moderate oven for nearly
one hour. Serve with whipped cream or hard sauce.
Orange Pudding.
To one pint of scalded milk add one cup of white
crumbs, not crusts, one-fourth cup of sugar, one tea-
spoon of butter, the yolks of three eggs, one-fourth
cup of candied orange peel cut in bits. Mix all in-
gredients well together, and bake slowly about one-
half hour, or until firm in the center. Put a cup of
170 Home Science Cook Book.
cut orange over the top, on that spread a meringue
made of the egg whites and one-fourth cup of pow-
dered sugar. Brown in the oven.
Lemon may be used instead of orange.
Chocolate Pudding.
Soak one-half cup dry or one cup of stale bread-
crumbs in one pint of milk. To this add one level
tablespoon of cocoa stirred in a quarter of a cup of
sugar, and one beaten egg. Bake in a shallow pud-
ding dish until firm throughout. Serve either hot or
cold, with whipped cream, sweetened, and flavored
with vanilla.
Berry Charlotte.
Pick over and stew one quart of berries, or small
fruits, blueberries, currants, raspberries or black-
berries, in one cup of water. Mash well and squeeze
through coarse cheese-cloth. Add sugar to taste, and
boil again until it almost jellies on the edge. Have a
quart or more of soft white bread cut in small, thin
pieces. Put a layer of bread in a bowl or in small
cups, pour on enough hot sirup to wet the bread all
through, and continue the layers of bread and sirup
until all is used. Put in ice chest and serve cold.
Bread and Butter Pudding.
Cut bread into small wredged-shaped pieces one-
fourth inch thick and butter well on one side. Make
a custard in a small pudding dish, fit the bread over
the custard so as to cover it, butter side up ; bake till
firm. A layer of fresh fruit or jam may be put in
the bottom of the pudding dish. The buttered bread
browns and makes a nice looking pudding.
Desserts. 171
Thanksgiving Pudding. ✪ Orange Pudding
Page 73 · 6 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
Fill a buttered pudding-dish with alternate layers of bread-crumbs and apple sauce which has been sweetened and slightly spiced. A tablespoon of butter melted and mixed with the top layer of crumbs will give a crisp crust. Cover with a plate and bake slowly for half an hour ; remove the cover for the last five minutes and brown on top. Raw apples sliced or chopped may be used, but in that case the pudding must be baked for an hour, or until the apples are tender. Serve hot with cream.
Spiced Pudding.
Soak one packed cup of the brown crusts of bread in one pint of scalded milk until soft. Then add one-half cup of molasses, scant measure, a saltspoon of salt, and one-fourth of a level teaspoon of mixed spice (cinnamon, cloves, allspice, and nutmeg), and from one-half to one cup of raisins. Stir occasionally at first and bake in a very moderate oven for nearly one hour. Serve with whipped cream or hard sauce.
Orange Pudding.
To one pint of scalded milk add one cup of white crumbs, not crusts, one-fourth cup of sugar, one teaspoon of butter, the yolks of three eggs, one-fourth cup of candied orange peel cut in bits. Mix all ingredients well together, and bake slowly about onehalf hour, or until firm in the center. Put a cup of
170 Home Science Cook Book.
cut orange over the top, on that spread a meringue made of the egg whites and one-fourth cup of powdered sugar. Brown in the oven.
Lemon may be used instead of orange.
Chocolate Pudding.
Soak one-half cup dry or one cup of stale breadcrumbs in one pint of milk. To this add one level tablespoon of cocoa stirred in a quarter of a cup of sugar, and one beaten egg. Bake in a shallow pudding dish until firm throughout. Serve either hot or cold, with whipped cream, sweetened, and flavored with vanilla.
Berry Charlotte.
Pick over and stew one quart of berries, or small fruits, blueberries, currants, raspberries or blackberries, in one cup of water. Mash well and squeeze through coarse cheese-cloth. Add sugar to taste, and boil again until it almost jellies on the edge. Have a quart or more of soft white bread cut in small, thin pieces. Put a layer of bread in a bowl or in small cups, pour on enough hot sirup to wet the bread all through, and continue the layers of bread and sirup until all is used. Put in ice chest and serve cold.
Bread and Butter Pudding.
Cut bread into small wedged-shaped pieces onefourth inch thick and butter well on one side. Make a custard in a small pudding dish, fit the bread over the custard so as to cover it, butter side up ; bake till firm. A layer of fresh fruit or jam may be put in the bottom of the pudding dish. The buttered bread browns and makes a nice looking pudding.
Desserts. 171
Thanksgiving Pudding.
Records on this page
Apple PuddingSpiced PuddingOrange PuddingChocolate PuddingBerry CharlotteBread and Butter Pudding