FoodNetArchive

The Pattern cook-book

1890

Page 191 · 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-half cupful of milk. One-half cupful of water. Flour. One tea-spoonful of baking-powder. One tea-spoonful of cinnamon. One egg. One table-spoonful of butter✪ Bird's-Nest Pudding. Peel and core the apples, and cut them into eighths. Place them in a pudding-dish with half the sugar, the cin- namon and the water, and bake them until nearly done — PUDDINGS. 439 generally about twenty minutes. While the apples are cooking, rub the butter and the rest of the sugar together, add the beaten ^^g^ stir well, and add the milk. Sift the baking-powder and half a tea-cupful of flour together, and add them to the mixture, stirring in more flour until a rather thick batter is formed. When the apples are ten- der, but not quite done, remove the dish from the oven, stir the apples well, carefully turn the batter over the top of them, return the dish to the oven, and bake twenty minutes. Serve with cream sauce. CHOCOLATE PUDDING. One quart of milk. Ten table-spoonfuls of grated bread. Four table-spoonfuls of grated chocolate. One cupful of sugar. One tea-spoonful of butter. One-half tea-spoonful of salt. Four eggs✪ Chocolate Pudding. Heat the milk, and when it is boiling, stir in the bread, sugar, chocolate, salt and butter. Boil three minutes, remove from the fire, and turn the pudding into a pud- ding dish. Reserve the whites of two of the eggs, beat the other two whites and the four yolks well together, and add them to the pudding, stirring them in well ; then bake half an hour. Beat the two whites stiff, add a table-spoonful of sugar, spread the ^gg on top of the pudding, and brown delicately in the oven. This is eaten cold without sauce. ENGLISH PLUM PUDDING. This recipe was awarded the two-guinea prize lately 440 THE PA TTERN COOK-BOOK. offered by the Queen, for which there were five hundred competitors. The following will make a pudding weigh- ing six pounds. One pound of raisins. One pound of sue.\ Three-quarters pound of stale bread-crumbs. One-quarter pound of brown sugar. One lemon (rind only). One-half pound orange peel (candied). One-quarter pound of flour. One pound of currants. One-half of a nutmeg grated. Five eggs. One-half pint of brandy✪ English Plum Pudding. Chop the suet fine, mince the orange peel, clean, wash and dry the currants, stone the raisins, and mix all the dry ingredients together. Beat thc^- --oro-s, add to them the brandy; pour this liquid over -.... i^^ mixture, and mix thoroughly. Pack the pudding into well greased pudding-moulds, and boil six hours as soon as made, and six hours when wanted for use. (For boiling pudding, see page 456.) Serve with BRANDY SAUCE. F'our table-spoonfuls of butter. Two eggs (whites only). One cupful of powdered sugar. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water✪ Brandy Sauce. Rub the butter to a cream, gradually add the sugar, and beat until white and light. Then add the whites one at a time, beating all the while. When ready to serve. PUDDINGS. 441 add the brandy and boiling water, set the bowl containing the sauce in a basin of hot water over the fire, stir until light and creamy, and serve. BREAD PUDDING. This pudding is served hot ; and the following propor- tions are sufficient for seven persons. One pint of stale bread. One quart of milk. Three table-spoonfuls of sugar. Two eggs. One tea-spoonful of salt✪ Bread Pudding.