Peel and cut five sweet oranges into thin slices, taking
out the seeds, pour over them a coffee-cup of white sugar;
let a pint of milk get boiling hot, by setting it in a pot of
boiling water; add the yolks of three eggs well beaten, one
tablespoon ful of corn starch, made smooth with a little
cold milk; stir all the time; as soon as thickened pour over
the fruit Beat the whites to a stiff froth, adding a table-
spoonful of sugar✪ Orange Pudding, and spread over the top for frosting; set
it in the oven for a few minutes to harden; eat cold or hot
(better cold), for dinner and supper. Berries or peaches
can be substituted for oranges.
CORN STARCH PUDDING.
One pint sweet milk, whites of three eggs, two tablespoons.
corn starch, three of sugar, a tittle salt. Put the milk in a pan
or small bucket, set in a kettle of hot water on the stove, and
when it reaches the boiling point add the sugar, then the
starch dissolved in a little cold milk, and lastly the whites of
e gg s whipped toastiff froth; beat it, and let cook for a few
minutes, then pour into teacups, filli ng about half full, and
set in cool place. For sauce, make a boiled custard as follows:
Bring to boiling point one pint of milk, add three table-
spoons sugar, then the beaten yolks thinned by adding one-
tablespoon milk, stirring all the time till it thickens; Savor-
1S8 Mother's Cook Book.
with two teaspoons lemon or two of vanilla, &
oooL In serving, pat one of the molds in a sau
each person, and pour over it some of the boilet
Or the pudding may be made in one large mold.
To make a chocolate padding, flavor the above
with vanilla, remove two-thirds of it, and add b
of ehocolate softened, mashed, and dissolved i
milk. Pat a layer of half the white pudding into
then the chocolate, then the rest of the white; or
of chocolate may be need with a white betwec
centre may be cocoa (made by adding half a
grated fine), and the outside chocolate; or
chopped fine (if first cooked in a little water,
makes a nice dressing), or strawberries may be ui
FRENCH PUDDING.
One quart of milk, three tablespoons of cc
yolks of four eggs, half cup sugar and a little salt✪ Corn Starch Pudding
of the milk, salt and sugar on the stove and It
dissolve the corn starch in the rest of the milk
the milk, and while boiling add the yolks. F.
vanilla.
Fbostisg. — Whites of four eggs beaten to a t
half a cup of sugar; flavor with lemon; spread
pudding, and pUt it into the oven to brown, savii
of the frosting to moisten the top; then put on j
coanut to give it the appearance of snow-flake.
BELLE'S PUDDING.
Soak for an hour in a pint of cold water 01
Cox's sparkling gelatine, and add one pint
water, one pint of wine, the juice of four lemons,
large cnpfnls of sugar. Beat the whites of four
Mother's Cook Book. 159
stiff froth, and stir into the jelly when it begins to thicken.
Poor into a large mold, and set in ice-water in a cool place.
When ready to serve, turn out as you would jelly, only
have the pudding in a deep dish. Four one quart of soft
costard around it, and serve.
CREAM TAPIOCA PUDDING.
Soak three tablespoons of tapioca in water over night)
put the tapioca into a quart of boiling milk, and boil half
an hoar; beat the yolks of foureggswith a cap of sugar;
add three tablespoons of prepared cocoanut; stir in and
boil ten minutes longer; pour into a pudding-dish; beat the
whites of four eggs✪ Belle's Pudding to a stiff froth, stir in three tablespoons
of Bugar; put this over the top and sprinkle cocoanut over
the top and brown for five minutes.
A BACHELOR'S PUDDING. ✪ A Bachelor's Pudding
Page 68 · 7 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
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Peel and cut five sweet oranges into thin slices, taking
out the seeds, pour over them a coffee-cup of white sugar;
let a pint of milk get boiling hot, by setting it in a pot of
boiling water; add the yolks of three eggs well beaten, one
tablespoon ful of corn starch, made smooth with a little
cold milk; stir all the time; as soon as thickened pour over
the fruit Beat the whites to a stiff froth, adding a table-
spoonful of sugar, and spread over the top for frosting; set
it in the oven for a few minutes to harden; eat cold or hot
(better cold), for dinner and supper. Berries or peaches
can be substituted for oranges.
CORN STARCH PUDDING.
One pint sweet milk, whites of three eggs, two tablespoons.
corn starch, three of sugar, a tittle salt. Put the milk in a pan
or small bucket, set in a kettle of hot water on the stove, and
when it reaches the boiling point add the sugar, then the
starch dissolved in a little cold milk, and lastly the whites of
e gg s whipped toastiff froth; beat it, and let cook for a few
minutes, then pour into teacups, filli ng about half full, and
set in cool place. For sauce, make a boiled custard as follows:
Bring to boiling point one pint of milk, add three table-
spoons sugar, then the beaten yolks thinned by adding one-
tablespoon milk, stirring all the time till it thickens; Savor-
1S8 Mother's Cook Book.
with two teaspoons lemon or two of vanilla, &
oooL In serving, pat one of the molds in a sau
each person, and pour over it some of the boilet
Or the pudding may be made in one large mold.
To make a chocolate padding, flavor the above
with vanilla, remove two-thirds of it, and add b
of ehocolate softened, mashed, and dissolved i
milk. Pat a layer of half the white pudding into
then the chocolate, then the rest of the white; or
of chocolate may be need with a white betwec
centre may be cocoa (made by adding half a
grated fine), and the outside chocolate; or
chopped fine (if first cooked in a little water,
makes a nice dressing), or strawberries may be ui
FRENCH PUDDING.
One quart of milk, three tablespoons of cc
yolks of four eggs, half cup sugar and a little salt
of the milk, salt and sugar on the stove and It
dissolve the corn starch in the rest of the milk
the milk, and while boiling add the yolks. F.
vanilla.
Fbostisg. — Whites of four eggs beaten to a t
half a cup of sugar; flavor with lemon; spread
pudding, and pUt it into the oven to brown, savii
of the frosting to moisten the top; then put on j
coanut to give it the appearance of snow-flake.
BELLE'S PUDDING.
Soak for an hour in a pint of cold water 01
Cox's sparkling gelatine, and add one pint
water, one pint of wine, the juice of four lemons,
large cnpfnls of sugar. Beat the whites of four
Mother's Cook Book. 159
stiff froth, and stir into the jelly when it begins to thicken.
Poor into a large mold, and set in ice-water in a cool place.
When ready to serve, turn out as you would jelly, only
have the pudding in a deep dish. Four one quart of soft
costard around it, and serve.
CREAM TAPIOCA PUDDING.
Soak three tablespoons of tapioca in water over night)
put the tapioca into a quart of boiling milk, and boil half
an hoar; beat the yolks of foureggswith a cap of sugar;
add three tablespoons of prepared cocoanut; stir in and
boil ten minutes longer; pour into a pudding-dish; beat the
whites of four eggs to a stiff froth, stir in three tablespoons
of Bugar; put this over the top and sprinkle cocoanut over
the top and brown for five minutes.
A BACHELOR'S PUDDING.