For a small pudding use one pint of milk, two and one-half table-
spoonfuls of corn-starch, one ounce of chocolate, two eggs, five table-
spoonfuls of powdered sugar, one-fourth of a teaspoonful of salt and
one-half teaspoonful of vanilla extract✪ Chocolate Meringue Pudding. Mix the corn-starch with one gill
of milk. Put the remainder of the milk on to boil in the double boiler.
Scrape the chocolate. When the milk boils, add the corn-starch, salt and
chocolate and cook for ten minutes. Beat the yolks of the eggs with
three tablespoonfuls of sugar. Pour the hot mixture on this and beat
well. Turn into a pudding dish that will hold about one quart and bake
for twenty minutes in a moderate oven. Beat the whites of the eggs to a
stiff, dry froth and gradually beat in the remaining two tablespoonfuls of
sugar and the vanilla. Spread this on the pudding and return to the
oven. Cook for fifteen minutes longer, but with the oven door open.
Serve either hot or cold. Maria Parloa.
APPLE SLUnP.
Cut apples as for pies and fill a rich undercrust of a good thickness;
cover with a thick top crust and bake in a slow oven for about one hour;
when baked remove the top crust, add sweetening, seasoning, and butter
one-half the size of an ^gg; then remove part of the apple. Place the top
crust in an inverted position upon what remains, and the apple that has
been taken out on top of that. Should be eaten hot W. T. M.
BROWN BETTY.
One cupful of bread-crumbs, two cupfuls of chopped tart apples, one-
half cupful of sugar, one teaspoonful of cinnamon and two tablespoonfuls
of butter✪ Brown Betty, cut into small pieces. Butter a deep dish and put a layer of the
chopped apple at the bottom; sprinkle with sugar, a few bits of butter and
cinnamon ; cover with bread-crumbs, then with more apple. Proceed in this
order until the dish is full, having a layer of crumbs at the top. Cover
closely and steam three-quarters of an hour in a moderate oven; then
uncover and brown quickly. Eat warm with sugar and cream or sweet
sauce. Serve in the dish in which it is baked.
Mrs. Eliza Pousland.
2S% PUDDINGS AND PUDDING SAUCES.
BROWN BETTY— No. 2.
To one-third cupful of bread-crumbs, soaked in three cupfuls of milk
until soft, add two-thirds of a cupful of apples chopped finely. Add one-
half tumbler of sugar, one egg broken into the mixture, one teaspoonful
of butter and a little nutmeg. Stir thoroughly and bake like a custard.
Eliza Thompson.
DELICIOUS APPLE DUHPLINQS.
Chop one pound of suet very fine. Add a little salt and flour enough
to make a dough, when wet up with cold water. Knead this as little as
possible — only enough to roll out and cut. Pare, core and quarter tart
apples✪ Delicious Apple Dumplings. Cover each apple with dough, pressing it together so it will not
burst open and wrap white cloth about it, first wetting the cloth in hot
water. Pin each dumpling tightly up and drop it into boiling water. Do
not let them cease boiling until done. An hour's time is ample. Make a
sweet sauce for them or eat butter and sugar upon them.
Mrs. Lydia Floyd.
SNITZ QLOSE.
Page 202 · 3 recipe records on this page
Presented as published in 1917. 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
For a small pudding use one pint of milk, two and one-half tablespoonfuls of corn-starch, one ounce of chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt and one-half teaspoonful of vanilla extract. Mix the corn-starch with one gill of milk. Put the remainder of the milk on to boil in the double boiler. Scrape the chocolate. When the milk boils, add the corn-starch, salt and chocolate and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar. Pour the hot mixture on this and beat well. Turn into a pudding dish that will hold about one quart and bake for twenty minutes in a moderate oven. Beat the whites of the eggs to a stiff, dry froth and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding and return to the oven. Cook for fifteen minutes longer, but with the oven door open. Serve either hot or cold. Maria Parloa.
APPLE SLUMP.
Cut apples as for pies and fill a rich undercrust of a good thickness; cover with a thick top crust and bake in a slow oven for about one hour; when baked remove the top crust, add sweetening, seasoning, and butter one-half the size of an egg; then remove part of the apple. Place the top crust in an inverted position upon what remains, and the apple that has been taken out on top of that. Should be eaten hot W. T. M.
BROWN BETTY.
One cupful of bread-crumbs, two cupfuls of chopped tart apples, onehalf cupful of sugar, one teaspoonful of cinnamon and two tablespoonfuls of butter, cut into small pieces. Butter a deep dish and put a layer of the chopped apple at the bottom; sprinkle with sugar, a few bits of butter and cinnamon ; cover with bread-crumbs, then with more apple. Proceed in this order until the dish is full, having a layer of crumbs at the top. Cover closely and steam three-quarters of an hour in a moderate oven; then uncover and brown quickly. Eat warm with sugar and cream or sweet sauce. Serve in the dish in which it is baked.
Mrs. Eliza Pousland.
BROWN BETTY— No. 2.
To one-third cupful of bread-crumbs, soaked in three cupfuls of milk until soft, add two-thirds of a cupful of apples chopped finely. Add one-half tumbler of sugar, one egg broken into the mixture, one teaspoonful of butter and a little nutmeg. Stir thoroughly and bake like a custard.
Eliza Thompson. DELICIOUS APPLE DUMPLINGS.
Chop one pound of suet very fine. Add a little salt and flour enough to make a dough, when wet up with cold water. Knead this as little as possible — only enough to roll out and cut. Pare, core and quarter tart apples. Cover each apple with dough, pressing it together so it will not burst open and wrap white cloth about it, first wetting the cloth in hot water. Pin each dumpling tightly up and drop it into boiling water. Do not let them cease boiling until done. An hour's time is ample. Make a sweet sauce for them or eat butter and sugar upon them.
Mrs. Lydia Floyd. SNITZ KLOESE.
Records on this page
Chocolate Meringue PuddingBrown BettyDelicious Apple Dumplings