188 Tre Domirnroxn Cook Rook.
stir over the fire for ten minutes. Put in the pudding the egg
well beaten, and bake in a buttered tart dish for three-quarters
of an hour.
645. Cream Tapioca Pudding—Ingredients-—3 tablespoonfuls —
of tapioca, 4 eggs, 3 tablespoonfuls of sugar, 3 tablespoonfuls of
prepared cocoanut, I qt. of milk.
Soak the tapioca in water over night, put it in the milk and
boil three-quarters of an hour. Beat the yolks of the eggs into
a cup of sugar, add the cocoanut, stir in and boil ten minutes
longer ; pour into a pudding dish ; beat the whites of the eggs
to a stiff froth, stir in three tablespoonfuls of sugar; put this
over the top and sprinkle with cocoanut and brown five min-
utes.
646. Tapioca Pudding—lIngredients—1o tablespoonfuls of tapioca,
I qt. of rich milk, 2 tablespoonfuls of butter, 6 tablespoonfuls of
white sugar, I lemon.
Take the tapioca, wash it in warm water, drain and put the
tapioca in a pan with the milk. Set the pan over a kettle of
boiling water and stir till it thickens; then add the butter,
sugar and lemon, grated (or flavor to suit the taste with good
lemon or vanilla extract). .
647. French Tapioca—lIngredients—2 oz. of fine tapioca, % pt. of
milk, 1 well-beaten egg, sugar and flavoring.
Take the tapioca de la couronne, and boil it in half a pint
of water until it begins to melt. then add the milk by degrees,
and boil until the tapioca becomes very thick; add the egg,
sugar, and flavoring to taste, and bake gently for three-quar-
_ ters of an hour. ‘This preparation of tapioca is superior to any
other, is nourishing, and suitable for delicate children.
648. Velvet Pudding—Ingredients—5 eggs, 114 cupfuls of sugar, 4
tablespoonfuls of corn starch, 3 pts, of milk.
Dissolve the corn starch in a little cold milk, and add one
cupful of sugar and the yolks of the eggs.beaten. Boil three
pints of milk and add the other ingredients while boiling ; re-
move from the fire when it becomes quite thick ; flavor with
vanilla and pour into a baking dish; beat the whites of the eggs
to a stiff froth, add half a cup of sugar, turn over the pudding,
and place it in the oven and Jet brown slightly.
649. Sauce (for Velvet Pudding)—Ingredients—Yolks of 2 eggs,
1, cupful of sugar, 1 tablespoonful of butter, 1 cup of milk,
PastRY AND PuppiNcs. 189
Well beat the yolks, sugar and butter; add to the milk
(boiling), and set on the stove till it comes to boiling heat ;
- flavor with vanilla.
650. Florentine Pudding —Ingredients—1 qt. of milk, 3 tahle-
spoonfuls of corn starch dissolved in a little cold milk, 3 eggs, %4 a
teacupful of sugar, flavoring, lemon or vanilla, or according to taste,
white sugar.
Put the milk ina saucepan and allowit to boil. Add to the
corn starch (mixed in the milk) the yolks of the three eggs
beaten. the sugar and flavoring ; stir in the scalding milk, con-
tinue stirring until the mixture is of the consistency of custard.
Pour into baking tin; beat the whites of the eggs in a teacup of
pulverized sugar and when the pudding is cooked spread on
the top ; place in the oven to brown. Can be eaten with cream,
but is very nice without.
651. Semolina Pudding—Ingredients—2 oz. of semolina, 1 pt. of
milk, sugar, flavoring, I egg.
Boil the semolina in the milk, sweeten and flavor, and beat
in the egg; put the pudding in a buttered tart dish; bake an
hour in a slow oven.
652. Sweet Macaroni—Ingredients—{ lb. of best macaroni, 2 qts.
of-water, a pinch of salt, 1 teacupful of milk, % lb. of white sugar,
flavoring.
Break up the macaroni into small lengths, and boil in the
water (adding the salt) until perfectly tender; drain away the
water, add to the macaroni, in a stewpan, the milk and sugar,
and keep shaking over the fire until the milk is absorbed. Add
any flavoring and serve with or without stewed fruit. ✪ Rice Pudding
Page 107 · 10 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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188 Tre Domirnroxn Cook Rook.
stir over the fire for ten minutes. Put in the pudding the egg
well beaten, and bake in a buttered tart dish for three-quarters
of an hour.
645. Cream Tapioca Pudding—Ingredients-—3 tablespoonfuls —
of tapioca, 4 eggs, 3 tablespoonfuls of sugar, 3 tablespoonfuls of
prepared cocoanut, I qt. of milk.
Soak the tapioca in water over night, put it in the milk and
boil three-quarters of an hour. Beat the yolks of the eggs into
a cup of sugar, add the cocoanut, stir in and boil ten minutes
longer ; pour into a pudding dish ; beat the whites of the eggs
to a stiff froth, stir in three tablespoonfuls of sugar; put this
over the top and sprinkle with cocoanut and brown five min-
utes.
646. Tapioca Pudding—lIngredients—1o tablespoonfuls of tapioca,
I qt. of rich milk, 2 tablespoonfuls of butter, 6 tablespoonfuls of
white sugar, I lemon.
Take the tapioca, wash it in warm water, drain and put the
tapioca in a pan with the milk. Set the pan over a kettle of
boiling water and stir till it thickens; then add the butter,
sugar and lemon, grated (or flavor to suit the taste with good
lemon or vanilla extract). .
647. French Tapioca—lIngredients—2 oz. of fine tapioca, % pt. of
milk, 1 well-beaten egg, sugar and flavoring.
Take the tapioca de la couronne, and boil it in half a pint
of water until it begins to melt. then add the milk by degrees,
and boil until the tapioca becomes very thick; add the egg,
sugar, and flavoring to taste, and bake gently for three-quar-
_ ters of an hour. ‘This preparation of tapioca is superior to any
other, is nourishing, and suitable for delicate children.
648. Velvet Pudding—Ingredients—5 eggs, 114 cupfuls of sugar, 4
tablespoonfuls of corn starch, 3 pts, of milk.
Dissolve the corn starch in a little cold milk, and add one
cupful of sugar and the yolks of the eggs.beaten. Boil three
pints of milk and add the other ingredients while boiling ; re-
move from the fire when it becomes quite thick ; flavor with
vanilla and pour into a baking dish; beat the whites of the eggs
to a stiff froth, add half a cup of sugar, turn over the pudding,
and place it in the oven and Jet brown slightly.
649. Sauce (for Velvet Pudding)—Ingredients—Yolks of 2 eggs,
1, cupful of sugar, 1 tablespoonful of butter, 1 cup of milk,
PastRY AND PuppiNcs. 189
Well beat the yolks, sugar and butter; add to the milk
(boiling), and set on the stove till it comes to boiling heat ;
- flavor with vanilla.
650. Florentine Pudding —Ingredients—1 qt. of milk, 3 tahle-
spoonfuls of corn starch dissolved in a little cold milk, 3 eggs, %4 a
teacupful of sugar, flavoring, lemon or vanilla, or according to taste,
white sugar.
Put the milk ina saucepan and allowit to boil. Add to the
corn starch (mixed in the milk) the yolks of the three eggs
beaten. the sugar and flavoring ; stir in the scalding milk, con-
tinue stirring until the mixture is of the consistency of custard.
Pour into baking tin; beat the whites of the eggs in a teacup of
pulverized sugar and when the pudding is cooked spread on
the top ; place in the oven to brown. Can be eaten with cream,
but is very nice without.
651. Semolina Pudding—Ingredients—2 oz. of semolina, 1 pt. of
milk, sugar, flavoring, I egg.
Boil the semolina in the milk, sweeten and flavor, and beat
in the egg; put the pudding in a buttered tart dish; bake an
hour in a slow oven.
652. Sweet Macaroni—Ingredients—{ lb. of best macaroni, 2 qts.
of-water, a pinch of salt, 1 teacupful of milk, % lb. of white sugar,
flavoring.
Break up the macaroni into small lengths, and boil in the
water (adding the salt) until perfectly tender; drain away the
water, add to the macaroni, in a stewpan, the milk and sugar,
and keep shaking over the fire until the milk is absorbed. Add
any flavoring and serve with or without stewed fruit.