HOT PUDDING8, CU8TABD8, BOUFFLÉS^ STC. 297
required, fasten the cover on securely, and put in kettle of
boiling water. Cook steadily for six hours. Serve hot with
brandy sauce.
Pruno Paddinff
Stew one pound of prunes, press through a colander, and
add two cups of sugar. Beat thp whites of five eggs✪ Pruno Pudding and stir
with the prunes, pour into a pudding dish, and bake ten
minutes.
Cream may be eaten with this pudding, or a sauce made of
the yolks of the eggs, beaten in milk, with a little sugar added
while cooking.
Pennsylvania Q^ince8
Rub the fir thoroughly f rom the quinces, core them, stuff
the centro with sugar, put in a baking pan with a little water✪ Pennsylvania Quinces,
and bake till tender. If they tend to dry on top, baste and.
cover them with an inverted pan. Serve with a sauce of cream
jQavored with brandy, wine, or vanilla.
BaÌBod Rum Babà
Dissolve one compressed yeast cake in half a cup of warm
water. Let it stand in a warm place for thirty minutes.
When the yeast floats to the top, add f our ounces of flour and
a little more water to make it a soft batter. Let it stand in
a warm place till it rises very light. In another bowl place
one pound of flour, six ounces of butter, and two ounces of
sugar. Mix thoroughly, and then stir in a pint and a half of
warm milk which has been boiled and partiaUy cooled. Next
add the three eggs, one after the other, and one wine-glass of
rum. Mix well. Add one ounce of currants with three ounces
of raisins and half an ounce of citron✪ Baba Rum Baba cut in small pieces. Let
this mixture stand one hour before adding the yeast batter.
Work them together thoroughly. FiU a weU-buttered mould
about half full, allowing the dough room to swell. Bake in a
298 MBS. aEELY'8 COOK BOOK
moderate oven for forty-five minutes. Just before serving, pour
over it two liquor glasses of rum. Sprinkle with powdered
sugar and serve with brandy sauoe.
Bponffe Batter Padding
Put half a pint of milk in doublé boiler and put it on to
beat. Meanwhile, mix half a pint of milk with a generous half
cup of flour, making a smooth paste. Add this to the milk
when it begins to boil. Cook four or five minutes, add three
tablespoonf uls of butter, a quarter of a cup of sugar, and the
beaten yolks of three eggs. Let it get a little cool. Beat the
whites of three eggs✪ Sponge Batter Pudding to a stiff froth and add to the mixture.
Put it in a buttered dish. Set the buttered dish in a pan of
water and bake in quick oven for an hour and a half.
Spenge Pudding with Bauoe
One-quarter of a cup of granulated sugar, one-half cup of
flour, one-quarter of a cup of butter, one pint of boiling milk,
the yolks and whites of five eggs✪ Sponge Pudding with Sauce. Mix the sugar and flour,
wet it with a little cold milk, then stir it into the boiling milk.
Cook until it thickens and is smooth. Add the butter, and
when well mixed stir in the well-beaten yolks of the eggs and,
lastly, the whites, beaten to a stiff froth. Mix thoroughly
and pour into a buttered mould. Place the mould in a pan of
hot water and bake in a hot oven. Serve hot with the follow-
ing sauce : —
Bauoe
Cream one-quarter of a cup of butter with one-half cup of
powdered sugar, add two tablespoonfuls of wine and two table-
spoonfuls of cream. Just before serving, place the bowl over
boiling water. Stir until it becomes creamy.
HOT PUDDINQS^ CU8TABDS, S0UFFLÉ8, STO. 299
Bum Omelette ✪ Rum Omelette
Page 164 · 6 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
HOT PUDDING8, CU8TABD8, BOUFFLÉS^ STC. 297
required, fasten the cover on securely, and put in kettle of boiling water. Cook steadily for six hours. Serve hot with brandy sauce.
Prune Pudding
Stew one pound of prunes, press through a colander, and add two cups of sugar. Beat the whites of five eggs and stir with the prunes, pour into a pudding dish, and bake ten minutes.
Cream may be eaten with this pudding, or a sauce made of the yolks of the eggs, beaten in milk, with a little sugar added while cooking.
Pennsylvania Quinces
Rub the fir thoroughly from the quinces, core them, stuff the centro with sugar, put in a baking pan with a little water, and bake till tender. If they tend to dry on top, baste and cover them with an inverted pan. Serve with a sauce of cream flavored with brandy, wine, or vanilla.
Raised Rum Baba
Dissolve one compressed yeast cake in half a cup of warm water. Let it stand in a warm place for thirty minutes. When the yeast floats to the top, add f our ounces of flour and a little more water to make it a soft batter. Let it stand in a warm place till it rises very light. In another bowl place one pound of flour, six ounces of butter, and two ounces of sugar. Mix thoroughly, and then stir in a pint and a half of warm milk which has been boiled and partially cooled. Next add the three eggs, one after the other, and one wine-glass of rum. Mix well. Add one ounce of currants with three ounces of raisins and half an ounce of citron cut in small pieces. Let this mixture stand one hour before adding the yeast batter. Work them together thoroughly. FiU a weU-buttered mould about half full, allowing the dough room to swell. Bake in a
moderate oven for forty-five minutes. Just before serving, pour over it two liquor glasses of rum. Sprinkle with powdered sugar and serve with brandy sauoe.
Sponge Batter Pudding
Put half a pint of milk in double boiler and put it on to heat. Meanwhile, mix half a pint of milk with a generous half cup of flour, making a smooth paste. Add this to the milk when it begins to boil. Cook four or five minutes, add three tablespoonfuls of butter, a quarter of a cup of sugar, and the beaten yolks of three eggs. Let it get a little cool. Beat the whites of three eggs to a stiff froth and add to the mixture. Put it in a buttered dish. Set the buttered dish in a pan of water and bake in quick oven for an hour and a half.
Sponge Pudding with Sauce
One-quarter of a cup of granulated sugar, one-half cup of flour, one-quarter of a cup of butter, one pint of boiling milk, the yolks and whites of five eggs. Mix the sugar and flour, wet it with a little cold milk, then stir it into the boiling milk. Cook until it thickens and is smooth. Add the butter, and when well mixed stir in the well-beaten yolks of the eggs and, lastly, the whites, beaten to a stiff froth. Mix thoroughly and pour into a buttered mould. Place the mould in a pan of hot water and bake in a hot oven. Serve hot with the following sauce : —
Sauce
Cream one-quarter of a cup of butter with one-half cup of powdered sugar, add two tablespoonfuls of wine and two tablespoonfuls of cream. Just before serving, place the bowl over boiling water. Stir until it becomes creamy.
HOT PUDDINQS^ CU8TABDS, S0UFFLÉ8, STO. 299
Bum Omelette
Records on this page
Pruno PuddingPennsylvania QuincesBaba Rum BabaSponge Batter PuddingSponge Pudding with SauceRum Omelette