Heat one pint of fruit juice and water in a double
boiler, and stir in one-fourth cup of tapioca. Cook fif-
teen minutes, or till clear ; add one-half cup of sugar
and a speck of salt. Fold in the stiff whites of two
eggs✪ Tapioca Sponge ; let the mixture cook a moment or two longer,
then turn into molds and set away to cool. Serve with
a soft custard made with the yolks of the eggs, a cup
of milk, sweetened, and flavored \vith almond.
•
Fruit Souffle.
Put one-half cup of boiling water in a saucepan on
the stove, melt in it two tablespoons of butter, and
stir in one-half cup of flour, and cook thoroughly.
Then add gradually one-half cup of milk, two table-
spoons of sugar, and, when cool, the yolks of two
eggs✪ Fruit Souffle. Beat well, then fold in the stiff whites of the
eggs. Have a layer of jam in a pudding dish, and
pour the mixture over it. Set the dish in a pan of
water and bake for a half hour or more in a moderate
oven.
Prune Puff.
Whip the whites of three or four eggs to a stiff froth,
add slowly one-fourth cup of powdered sugar, beating
all the time. Then add one cup of cooked prunes✪ Prune Puff
chopped or sifted, and beat until very light. Put into
a small pudding dish and bake about ten minutes;
then cool. Serve with a soft custard made with the
174 Home Science Cook Book.
yolks of the eggs previously cooked. Other fruits
may be used instead of the prunes.
These puffs may be served hot and without sauce or
with whipped cream.
Fruit Foam.
With each egg white beaten stiff blend one-half cup
of strained peach, or other fruit pulp, and two or more
tablespoons of sugar✪ Fruit Foam. Serve in sherbet glasses with cake.
Whipped cream may be placed on top or beaten in
with the fruit and egg. Jelly or jam may be used
instead of raw fruit.
Plum Pudding.
In one' cup of flour sift one-half teaspoon each of
salt and of soda, one or two level teaspoons of mixed
spice ; add two cups of stale (not dried) bread-crumbs,
one cup of finely chopped beef suet. Beat two eggs
light, and add with one cup of molasses to the other
ingredients, then a pound of prepared fruit, which
may be a mixture of raisins, currants, citron, and
candied lemon or orange peel. Figs and nuts may
be added. Put in small molds and steam three hours
at least. Serve with hard sauce.
Steamed Pudding.
Sift together one pint of flour, one-half teaspoon of
soda, one-half teaspoon of salt✪ Plum Pudding, and one-fourth tea-
spoon of mixed spice. Add one ounce of shortening
melted, one-half cup each of molasses and sour milk.
Mix thoroughly, and add one-half to one cup of cur-
rants and raisins, or chopped figs or nuts. Steam in
one mold or six cups from one to two hours.
Serve with a rich sauce.
Desserts. 175
Entire wheat flour may be used instead of white
flour for such a pudding.
Steamed Apple Pudding. ✪ Steamed Apple Pudding
Page 75 · 8 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
Heat one pint of fruit juice and water in a double boiler, and stir in one-fourth cup of tapioca. Cook fifteen minutes, or till clear ; add one-half cup of sugar and a speck of salt. Fold in the stiff whites of two eggs ; let the mixture cook a moment or two longer, then turn into molds and set away to cool. Serve with a soft custard made with the yolks of the eggs, a cup
of milk, sweetened, and flavored with almond.
•
Fruit Souffle.
Put one-half cup of boiling water in a saucepan on the stove, melt in it two tablespoons of butter, and stir in one-half cup of flour, and cook thoroughly. Then add gradually one-half cup of milk, two tablespoons of sugar, and, when cool, the yolks of two eggs. Beat well, then fold in the stiff whites of the eggs. Have a layer of jam in a pudding dish, and pour the mixture over it. Set the dish in a pan of water and bake for a half hour or more in a moderate oven.
Prune Puff.
Whip the whites of three or four eggs to a stiff froth, add slowly one-fourth cup of powdered sugar, beating all the time. Then add one cup of cooked prunes chopped or sifted, and beat until very light. Put into a small pudding dish and bake about ten minutes; then cool. Serve with a soft custard made with the
174 Home Science Cook Book.
yolks of the eggs previously cooked. Other fruits may be used instead of the prunes.
These puffs may be served hot and without sauce or with whipped cream.
Fruit Foam.
With each egg white beaten stiff blend one-half cup of strained peach, or other fruit pulp, and two or more tablespoons of sugar. Serve in sherbet glasses with cake.
Whipped cream may be placed on top or beaten in with the fruit and egg. Jelly or jam may be used instead of raw fruit.
Plum Pudding.
In one' cup of flour sift one-half teaspoon each of salt and of soda, one or two level teaspoons of mixed spice ; add two cups of stale (not dried) bread-crumbs, one cup of finely chopped beef suet. Beat two eggs light, and add with one cup of molasses to the other ingredients, then a pound of prepared fruit, which may be a mixture of raisins, currants, citron, and candied lemon or orange peel. Figs and nuts may be added. Put in small molds and steam three hours at least. Serve with hard sauce.
Steamed Pudding.
Sift together one pint of flour, one-half teaspoon of soda, one-half teaspoon of salt, and one-fourth teaspoon of mixed spice. Add one ounce of shortening melted, one-half cup each of molasses and sour milk. Mix thoroughly, and add one-half to one cup of currants and raisins, or chopped figs or nuts. Steam in one mold or six cups from one to two hours.
Serve with a rich sauce.
Desserts. 175
Entire wheat flour may be used instead of white flour for such a pudding.
Steamed Apple Pudding.
Records on this page
Tapioca SpongeFruit SoufflePudding with JamPrune PuffFruit FoamPlum PuddingSteamed PuddingSteamed Apple Pudding