Golden Sauce. — Beat the yolks of two eggs and place
with a pint of milk in a double boiler. Stir this con-
stantly until it just reaches the boiling point and thick-
ens. Then add sugar and vanilla to taste, with a pinch
of salt. This sauce should be served cold.
FIQ PUDDING.
Mrs, Samuel Drayton,
One pound of figs, cut fine; one-half pound of cit-
ron, cut fine; the inside of a five-cent loaf of baker's
bread, crumbled; one-half pound of suet, chopped; one
cup of sugar. Mix, add three well-beaten eggs, also
one-half teaspoonful of salt, two heaping teaspoonfuls
ground cinnamon, one-half teaspoonful each of ground
cloves and allspice and one-half grated nutmeg. Moisten
with about one-half cup of milk✪ Fig Pudding, boil three hours in
covered brown bread tin. Serve with hard sauce,
sprinkled on top with grated nutmeg.
DATE PUDDING.
Mrs, Hiram C, Bennett
For steamed date pudding mix a cupful each of
molasses and milk, a third of a cupful of melted butter,
three cupfuls of fiour, a teaspoonful of soda, half a tea-
spoonful each of cloves, nutmeg and cinnamon, and a
saltspoonful of salt Stir in one and a half cupfuls of
chopped dates✪ Date Pudding. Steam two hours and a half. Serve
with wine sauce.
MACAROON PUDDING.
Mrs, Henry L. Kellers,
Boil together two-thirds cup sugar, and one-half cup
water (simmer not boil hard). Pour hot syrup on
DESSERTS. 361
three well beaten eggs and put in double boUer for
eight minutes longer stirring constantly, then stir un-
til cool and flavor with sherry or vanilla. Whip one
pint of cream and add to the cooled mixture. Pour
in ice cream mould or the can of ice cream freezer and
sprinkle some rolled macaroons on top✪ Macaroon Pudding. Pack in plenty
of salt and ice, for four hours or more. When turned
out on platter sprinkle some more macaroons on top
and sides. Dry the macaroons out before rolling.
ANGEL PUDDING.
Mrs. H. J. Pratt.
One pound English walnuts, nine ounces of dates, one
cup powdered sugar, whites of five eggs, three teaspoons
baking powder✪ Angel Pudding, mixed with sugar. Chop nuts and
dates coarsely, add sugar and whites of eggs. Bake
in very moderate oven 20 to 30 minutes. Serve with
plenty of whipped cream.
PRUNE SOUFFLE.
Miss Rita Qray, New York.
One-fourth pound of prunes, one-fourth pound of
sugar, whites of five eggs beaten to a stiff foam✪ Prune Souffle. Strain
prunes, add sugar and eggs. Bake in a slow oven
half an hour. Serve with cream.
PRUNE SOUFFLE.
Mrs. E. B. Kiersted.
Whites of five eggs, beaten stiff, two tablespoons
of powdered sugar, one cup of well cooked prunes cut
quite fine. Beat in whites of eggs lightly and bake
20 minutes in a well buttered pudding dish. To be
served hot, with whipped cream.
362 KIRMESS COOK BOOK.
PRUNE PUDDING.
Mrs. WiHiam Wescoit.
One pound of prunes, four eggs (whites only), one
cup of fine sugar. Boil prunes till soft, when cold
put them through the colander. Beat thoroughly. Beat
whites stiff and add sugar and beat well. Add it to
the prunes and beat. Bake in oven 20 minutes. Serre
cold with cream.
DATE SOUFFLE.
Mrs, J. Wm, McKelvey.
Two eggs, one cup of sugar, one tablespoonful of
flour, one teaspoonful of baking powder, and one cup-
ful of English walnuts, quartered, and one cup of
dates cut in half✪ Date Souffle. Beat eggs separately, then put to-
gether, adding other ingredients in order given. Bake
thirty minutes in moderate oven. Serve cold with
whipped cream.
ORANGE PUDDING.
Mrs. William Wescoit ✪ Orange Pudding
Page 154 · 7 recipe records on this page
Presented as published in 1907. 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
Golden Sauce. — Beat the yolks of two eggs and place with a pint of milk in a double boiler. Stir this constantly until it just reaches the boiling point and thickens. Then add sugar and vanilla to taste, with a pinch of salt. This sauce should be served cold.
FIQ PUDDING.
Mrs. Samuel Drayton. One pound of figs, cut fine; one-half pound of citron, cut fine; the inside of a five-cent loaf of baker's bread, crumbled; one-half pound of suet, chopped; one cup of sugar. Mix, add three well-beaten eggs, also one-half teaspoonful of salt, two heaping teaspoonfuls ground cinnamon, one-half teaspoonful each of ground cloves and allspice and one-half grated nutmeg. Moisten with about one-half cup of milk, boil three hours in covered brown bread tin. Serve with hard sauce, sprinkled on top with grated nutmeg.
DATE PUDDING.
Mrs. Hiram C. Bennett. For steamed date pudding mix a cupful each of molasses and milk, a third of a cupful of melted butter, three cupfuls of fiour, a teaspoonful of soda, half a teaspoonful each of cloves, nutmeg and cinnamon, and a saltspoonful of salt Stir in one and a half cupfuls of chopped dates. Steam two hours and a half. Serve with wine sauce.
MACAROON PUDDING.
Mrs. Henry L. Kellers. Boil together two-thirds cup sugar, and one-half cup water (simmer not boil hard). Pour hot syrup on
three well beaten eggs and put in double boiler for eight minutes longer stirring constantly, then stir until cool and flavor with sherry or vanilla. Whip one pint of cream and add to the cooled mixture. Pour in ice cream mould or the can of ice cream freezer and sprinkle some rolled macaroons on top. Pack in plenty of salt and ice, for four hours or more. When turned out on platter sprinkle some more macaroons on top and sides. Dry the macaroons out before rolling.
ANGEL PUDDING.
Mrs. H. J. Pratt. One pound English walnuts, nine ounces of dates, one cup powdered sugar, whites of five eggs, three teaspoons baking powder, mixed with sugar. Chop nuts and dates coarsely, add sugar and whites of eggs. Bake in very moderate oven 20 to 30 minutes. Serve with plenty of whipped cream.
PRUNE SOUFFLE.
Miss Rita Gray, New York. One-fourth pound of prunes, one-fourth pound of sugar, whites of five eggs beaten to a stiff foam. Strain prunes, add sugar and eggs. Bake in a slow oven half an hour. Serve with cream.
PRUNE SOUFFLE.
Mrs. E. B. Kiersted. Whites of five eggs, beaten stiff, two tablespoons of powdered sugar, one cup of well cooked prunes cut quite fine. Beat in whites of eggs lightly and bake 20 minutes in a well buttered pudding dish. To be served hot, with whipped cream.
PRUNE PUDDING.
Mrs. William Wescott. One pound of prunes, four eggs (whites only), one cup of fine sugar. Boil prunes till soft, when cold put them through the colander. Beat thoroughly. Beat whites stiff and add sugar and beat well. Add it to the prunes and beat. Bake in oven 20 minutes. Serve cold with cream.
DATE SOUFFLE.
Mrs, J. Wm, McKelvey. Two eggs, one cup of sugar, one tablespoonful of flour, one teaspoonful of baking powder, and one cupful of English walnuts, quartered, and one cup of dates cut in half. Beat eggs separately, then put together, adding other ingredients in order given. Bake thirty minutes in moderate oven. Serve cold with whipped cream.
ORANGE PUDDING.
Mrs. William Wescott
Records on this page
Fig PuddingDate PuddingMacaroon PuddingAngel PuddingPrune SouffleDate SouffleOrange Pudding