FoodNetArchive

The Pattern cook-book

1890

Page 184 · 6 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
One pint of milk. One-half tea-spoonful of salt. One tea-spoonful of vanilla. Two table-spoonfuls of corn-starch. Two table-spoonfuls of sugar✪ Simple Corn-Starch Blanc-Mange. Wet the corn-starch in half a cupful of the milk ; then heat the rest of the milk in a milk-boiler, and when it is boiling, add the ccrn-starch. Cook eight or ten minutes, and then put in the salt, and sugar. Remove from the fiite, and when partly cooled, add the vanilla. Turn the mixture into a pudding-dish, that has been previously wet with cold water, and set it away in a cold place. When cold and firm, turn it out of the dish, and serve with it a cream sauce or a 422 THE PA TTERN COOK-BOOK. CHOCOLATE SAUCE. One-half cupful of grated chocolate. One-half cupful of milk. One-half cupful of sugar. Two tea-spoonfuls of vanilla✪ Chocolate Sauce. Boil the milk and chocolate together until they form a smooth paste, them add the sugar, and lastly the vanilla when the whole has cooled. This pudding is also deli- cious served alone with strawberries and sugar. COCOANUT PUDDING. The quantity given below will serve five persons. The pudding is eaten hot, without sauce One-half cupful of cocoanut. One-half cupful of bread-crumbs. One pint of milk. One egg. One table-spoonful of butter. Two table-spoonfuls of sugar. ^ One-half tea-spoonful of salt✪ Cocoanut Pudding. # Soak the bread and cocoanut m the milk for three hours ; then mash the bread fine, and add the sugar, salt and melted butter. Beat the white and yolks of the egg separately, and add first the yolk and then the white, stirring vi^ell. Bake half an hour. BOILED RICE PUDDING. This IS a very creamy pudding and is served cold. For five persons allow as follows : One and one-half tea-cupfuls of boiled rice. Two-thirds of a tea-cupful of raisins. ». PUDDINGS. 423 Two eggs. One-half tea-cupful of sugar. One pint of milk. One-half tea-spoonful of salt. One-eighth tea-spoonful of cinnamon✪ Boiled Rice Pudding. Separate the whites and yolks of the eggs, add to the yolks two table-spoonfuls of the milk, and place the rest of the milk on the fire in a double boiler. Wash and stone the raisins (or they may be left unseeded if desired,) put them in the milk, and cook them until soft and tender — usually fifteen minutes. Add the rice, cook five minutes longer, and then stir in the yolks of the eggs and the salt, sugar and spice. Stir well, cook two or three minutes, remove from the fire, and pour the pud- ding into the serving dish. Beat the whites of the eggs light, add to them one table-spoonful of sugar, spread the froth on top of the pudding, and brown delicately in the oven. BAKED APPLE PUDDING. This is served cold without sauce. The following quantity will provide for six persons. The apples should be quite tart. Six good-sized apples. Two eggs. One pint of milk. » One-half cupful of water. Twelve tea-spoonfuls of sugar. One and one-half tea-spoonfuls of cinnamon. One and one-half tea-spoonfuls of butter. One-half tea-spoonful of salt. One tea-spoonful of vanilla✪ Baked Apple Pudding. Pare the apples, carefully extract the cores from the 424 THE PA TTERN COOK-BOOK.