Snow Pudding — Prepare gelatine as if you were
going to make jelly, and when nearly cold, to one
quart beat in whites of three eggs that have been
whipped light. Beat until the whole is thick and white.
Put on ice to cool. Serve with custard or cream.
Lemon Cracker Pudding — One cup of butter and
sugar creamed together, three lemons, grated lemon
rind and juice, ten crackers soaked in one pint of milk,
beat w!ell together then stir in four eggs well beaten
and cook thirty-five minutes. You make a meringue
and put over the top, or serve with sauce or cream.
Fig Pudding — Make a nice cake batter, put in a
pound of figs chopped fine, pour in a pudding pan,
steam three hours, serve with a nice sauce.
How TO Cook Steam Puddings — Take any good
can or bucket that has a top, grease and pour the bat-
ter in, cover tight. Set in a pot of boiling water ; put
a tin top in the bottom of the kettle to prevent burning
the pudding. Put a cover over the top and set an iron
on top the cover to keep the steam in. Keep a tea
kettle of boiling water and add as it is needed in the
pot ; never let the pot stop boiling, This is a fine way
to cook puddings.
* 49
PUDDING SAUCES.
How TO Make Them — Always cream the butter
and sugar together, and do not use tin spoons.
Plain Sauce — One cup of sugar, one tablespoon
of flour, and one of butter, rub all together smooth,
then beat in one egg. Last of all pour on boiling
water enough to make the required thickness. Flavor
to taste.
Hard Sauce — One cup of butter creamed, add two
cups of sugar creamed well, then beat in one tgg.
Flavor, shape and grate nutmeg on the top. Keep
cool.
White Hard Sauce — Make the same as above only
add the beaten whites of two eggs. If you wish it
gold use the yelks of the Qgg.
White Liquid Sauce — Make the same as plain
sauce, using the whites of two eggs✪ Orange Pudding well beaten. If
you wish gold use the yolks.
We use no wine in our cooking, and we think all
cooking as good without. Many drunkards have their
tastes cultivated in their own homes. Parents need to
guard against such things.
50
CAKES.
General Rules for Cake-Making — Before you
begin to make cake, get all the ingredients around you
on the table. Use an earthen bowl and a wooden
spoon. Never use tin pans or tin spoons in making
cake. Watch the oven carefully and be sure not to let
the cake brown before it rises. There are three periods
in baking cake. The first one is, when the cake is
heating and rising, the second the cake should con-
tinue to rise and brown all over. The last period, the
cake should settle a little brown in the cracks and
shrink from the pan.
Always have the eggs fresh and cool, use good flour
and baking powder. If self-rising flour is used no
baking powder is needed, and is best for cake. This
can be purchased in five cent packages ; a five cent
package will make a large cake.
Lard or cottolene can be used in making any cake,
only use half the amount you would use of butter.
That is, if it calls for a cup of butter use half a cup
of lard or cottolene.
Cream butter and sugar with the hand, then beat
the cake with a spoon. Fruit cake is better for being
beaten with the hand. Cream butter first, then add the
sugar. If the butter is hard, heat the bowi by putting
boiling water in, pour out and wipe the bowl out. ✪ Fruit Cake
Page 20 · 5 recipe records on this page
Presented as published in 1905. 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
Snow Pudding — Prepare gelatine as if you were going to make jelly, and when nearly cold, to one quart beat in whites of three eggs that have been whipped light. Beat until the whole is thick and white. Put on ice to cool. Serve with custard or cream.
Lemon Cracker Pudding — One cup of butter and sugar creamed together, three lemons, grated lemon rind and juice, ten crackers soaked in one pint of milk, beat well together then stir in four eggs well beaten and cook thirty-five minutes. You make a meringue and put over the top, or serve with sauce or cream.
Fig Pudding — Make a nice cake batter, put in a pound of figs chopped fine, pour in a pudding pan, steam three hours, serve with a nice sauce.
How TO Cook Steam Puddings — Take any good can or bucket that has a top, grease and pour the batter in, cover tight. Set in a pot of boiling water ; put a tin top in the bottom of the kettle to prevent burning the pudding. Put a cover over the top and set an iron on top the cover to keep the steam in. Keep a tea kettle of boiling water and add as it is needed in the pot ; never let the pot stop boiling, This is a fine way to cook puddings. * 49
PUDDING SAUCES.
How TO Make Them — Always cream the butter and sugar together, and do not use tin spoons.
Plain Sauce — One cup of sugar, one tablespoon of flour, and one of butter, rub all together smooth, then beat in one egg. Last of all pour on boiling water enough to make the required thickness. Flavor to taste.
Hard Sauce — One cup of butter creamed, add two cups of sugar creamed well, then beat in one egg. Flavor, shape and grate nutmeg on the top. Keep cool.
White Hard Sauce — Make the same as above only add the beaten whites of two eggs. If you wish it gold use the yolks of the egg.
White Liquid Sauce — Make the same as plain sauce, using the whites of two eggs well beaten. If you wish gold use the yolks.
We use no wine in our cooking, and we think all cooking as good without. Many drunkards have their tastes cultivated in their own homes. Parents need to guard against such things.
CAKES.
General Rules for Cake-Making — Before you begin to make cake, get all the ingredients around you on the table. Use an earthen bowl and a wooden spoon. Never use tin pans or tin spoons in making cake. Watch the oven carefully and be sure not to let the cake brown before it rises. There are three periods in baking cake. The first one is, when the cake is heating and rising, the second the cake should continue to rise and brown all over. The last period, the cake should settle a little brown in the cracks and shrink from the pan.
Always have the eggs fresh and cool, use good flour and baking powder. If self-rising flour is used no baking powder is needed, and is best for cake. This can be purchased in five cent packages ; a five cent package will make a large cake.
Lard or cottolene can be used in making any cake, only use half the amount you would use of butter. That is, if it calls for a cup of butter use half a cup of lard or cottolene.
Cream butter and sugar with the hand, then beat the cake with a spoon. Fruit cake is better for being beaten with the hand. Cream butter first, then add the sugar. If the butter is hard, heat the bowi by putting boiling water in, pour out and wipe the bowl out.
Records on this page
Orange PuddingSnow PuddingLemon Cracker PuddingFig PuddingFruit Cake