Butter a pudding dish well and sprinkle with sugar. Cut
stale bread into finger lengths half an inch thick, and dip
each in molasses, karo or thick fruit syrup and cover the
bottom and sides of the dish. Place a thick layer of tart
apples, -chopped, on the bread ; dust well with sugar and
bits of lemon ; then add a layer of the dipped bread and re-
peat until the dish is full with the bread the last layer.
Spread well with butter afterwards✪ Apple Pudding— Chilean ; bake in a slow oven for
two hours, then turn out on a platter and serve with cream.
484. APPLE YANSSENS
Cut four medium sized apples in two, remove cores and
prick the cut side with a fork. Arrange in a pudding dish,
sprinkle generously with rum, then with sugar; let stand
for an hour, then spread each piece with butter✪ Apple Yanssens and jam and
bake for half an hour. Sprinkle again with sugar; pour over
a few tablespoons of rum, set fire to it and serve at once.
485. BACKEREIN (CHERRY PIE)— VIENNESE
Sweeten a pound of stoned ripe cherries with half a cup
of sugar and pour over them a wine glass of kirsch. Line
a deep pie-plate with rich crust✪ Backerein (Cherry Pie)— Viennese and bake it. Fill with half
the cherries, cover with a layer of the crust and spread with
the rest of the cherries. Sprinkle with sugar, bake in a
moderate oven and serve cold.
486. BANANA PUDDING— HAWAIIAN
Mix the cream of a fresh cocoanut (No. 118) with a table-
spoon of upia" (or arrowroot) ; sweeten well and pour over
half a dozen peeled bananas✪ Banana Pudding— Hawaiian, chopped. Bake for twenty
minutes and serve hot or cold.
487. BATTER AND FRUIT PUDDING— ENGLISH
Place a small enameled bowl, buttered well on the out-
side, in a pudding dish. Fill it with well sweetened fresh
fruit, or canned fruit, cut in pieces not too large. Make a
batter of a pint of flour sifted with a teaspoonful of bak-
134 DESSERTS, HOT AND COLD
ing powder and a pinch of salt, three well beaten eggs and
two cups of milk✪ Batter and Fruit Pudding— English. Beat with an egg beater for five minutes,
turn it at once into the pudding dish, which should be very
hot, and bake in a quick oven. When brown remove, and
quickly reverse the bowl, leaving the fruit in the middle
of the batter, and serve at once.
488. "BIEN ME SABE"— MEXICAN
Add a cup of milk to the grated meat of a large fresh
cocoanut. Heat slowly, then squeeze in a cheese cloth
until all of the milk is extracted. Pour this cream into a
double boiler and add the yolks of four eggs beaten well
with four tablespoons of sugar✪ "Bien Me Sabe"— Mexican. Stir until the cream thick-
ens slightly, like custard ; then pour over small squares of
sponge cake in a glass dish. Beat the whites to a stiff
meringue with a little sugar and vanilla and spread over
the top ; then sprinkle the powdered cocoanut over all, and
garnish, if you like, with candied cherries.
489. CAJETA DE ALMENDRA— CHILEAN
Beat whites of five eggs stiff. Have ready a thick, clear
-syrup made of two cups of sugar and one of water✪ Cajeta de Almendra— Chilean boiled
to the threading point. Beat the syrup into the whites by
degrees and beat hard until the mixture thickens slightly;
then add a generous half cup of finely chopped almonds.
Pour into small paper boxes and bake. Walnuts can be
used if preferred.
490. CAJETA DE LECHE— MEXICAN ✪ Cajeta de Leche— Mexican
Page 73 · 8 recipe records on this page
Presented as published in 1915. 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
Butter a pudding dish well and sprinkle with sugar. Cut stale bread into finger lengths half an inch thick, and dip each in molasses, karo or thick fruit syrup and cover the bottom and sides of the dish. Place a thick layer of tart apples, -chopped, on the bread ; dust well with sugar and bits of lemon ; then add a layer of the dipped bread and repeat until the dish is full with the bread the last layer. Spread well with butter afterwards ; bake in a slow oven for two hours, then turn out on a platter and serve with cream.
484. APPLE YANSSENS
Cut four medium sized apples in two, remove cores and prick the cut side with a fork. Arrange in a pudding dish, sprinkle generously with rum, then with sugar; let stand for an hour, then spread each piece with butter and jam and bake for half an hour. Sprinkle again with sugar; pour over a few tablespoons of rum, set fire to it and serve at once.
485. BACKEREIN (CHERRY PIE)— VIENNESE
Sweeten a pound of stoned ripe cherries with half a cup of sugar and pour over them a wine glass of kirsch. Line a deep pie-plate with rich crust and bake it. Fill with half the cherries, cover with a layer of the crust and spread with the rest of the cherries. Sprinkle with sugar, bake in a moderate oven and serve cold.
486. BANANA PUDDING— HAWAIIAN
Mix the cream of a fresh cocoanut (No. 118) with a tablespoon of upia (or arrowroot) ; sweeten well and pour over half a dozen peeled bananas, chopped. Bake for twenty minutes and serve hot or cold.
487. BATTER AND FRUIT PUDDING— ENGLISH
Place a small enameled bowl, buttered well on the outside, in a pudding dish. Fill it with well sweetened fresh fruit, or canned fruit, cut in pieces not too large. Make a batter of a pint of flour sifted with a teaspoonful of baking powder and a pinch of salt, three well beaten eggs and two cups of milk. Beat with an egg beater for five minutes, turn it at once into the pudding dish, which should be very hot, and bake in a quick oven. When brown remove, and quickly reverse the bowl, leaving the fruit in the middle of the batter, and serve at once.
488. "BIEN ME SABE"— MEXICAN
Add a cup of milk to the grated meat of a large fresh cocoanut. Heat slowly, then squeeze in a cheese cloth until all of the milk is extracted. Pour this cream into a double boiler and add the yolks of four eggs beaten well with four tablespoons of sugar. Stir until the cream thickens slightly, like custard ; then pour over small squares of sponge cake in a glass dish. Beat the whites to a stiff meringue with a little sugar and vanilla and spread over the top ; then sprinkle the powdered cocoanut over all, and garnish, if you like, with candied cherries.
489. CAJETA DE ALMENDRA— CHILEAN
Beat whites of five eggs stiff. Have ready a thick, clear -syrup made of two cups of sugar and one of water boiled to the threading point. Beat the syrup into the whites by degrees and beat hard until the mixture thickens slightly; then add a generous half cup of finely chopped almonds. Pour into small paper boxes and bake. Walnuts can be used if preferred.
490. CAJETA DE LECHE— MEXICAN
Records on this page
Apple Pudding— ChileanApple YanssensBackerein (Cherry Pie)— VienneseBanana Pudding— HawaiianBatter and Fruit Pudding— English"Bien Me Sabe"— MexicanCajeta de Almendra— ChileanCajeta de Leche— Mexican