Beat together a cupful of the sugar, the lemon juice
and the yolks of the eggs ; also beat the whites to a stiff
froth, and add them to the yolks and sugar ; then mix the
powder and flour thoroughly and stir them in gradually.
Butter a deep, round pan, pour in the mixture, and bake
forty minutes in a moderate oven. While this cake is
baking, pick over and crush the berries, add to them
the rest of the sugar, and set away in a cool place.
Whip the cream light with a whip-churn or a Dover egg-
beater, and set it away to cool also. When the cake is
baked and has become cool, place it in a large pudding-
dish, pour the strawberries over it, heap the w^hipped
cream upon the fruit, and serve. More cream may, if
desired, be used than is called for in this recipe. To
make this pudding properly, the berries should be very
juicy when emptied upon the cake. Stale sponge cake
may be utilized in this way. Raspberries may be used in
place of strawberries, and will require less sugar.
RICE BALLS, WLFH CUSTARD.
One cupful of rice.
Two and a-half cupfuls of milk.
One tea-spoonful of salt.
Jelly for decorating.
Wash the rice well, and soak it for an hour in enough
water to cover it. Pour off the water, add the milk, and
cook for an hour in a double boiler ; then put in the
salt, and cook half an hour longer. Dip small custard
cups into cold water, fill them with the cooked rice, and
set them where they will become cold. At serving time
turn the mounds of rice out upon a flat dish, and after
putting a bit of bright jelly upon each, pour about them a
456 THE PATTERN COOK-BOOK.
soft custard, which will have been made by the following
recipe :
SOFT CUSTARD.
One quart of milk.
Four eggs (yolks).
One-half cupful of sugar.
One table-spoonful of corn-starch.
One tea-spoonful of vanilla.
One-quarter tea-spoonful of salt✪ Soft Custard.
Beat the yolks light, and add to them two table-spoon-
fuls of the cold milk. Thoroughly mix two table-spoon-
fuls of the milk with the corn-starch, and add the eggs.
Place the rest of the milk on the fire in a double boiler,
and when it is hot, stir in the mixture of &^g and corn-
starch. Cook the whole for five minutes, stirring well ;
then remove the custard from the fire, add the salt, and
when cold, flavor with vanilla. This is a cheap custard,
and it is not, of course, as good as if made wholly of eggs,
in which case the yolks of six eggs should be used and
the corn-starch omitted. The rice may be served hot and
the custard cold, if desired.
HOW TO BOIL PUDDINGS.
Puddings may be boiled in a bowl, a mould or a cloth.
The mould should have a closely fitting top and be well
buttered, top and all, before the batter is poured in.
Pudding moulds are usually made with hasps or other
fastenings, but if these are lacking, tie the cover down
securely. A tin pail may be used in an emergency ; but
in such a case the top of the pudding should first be
covered with a cloth that has been wrung from hot water
and well dredged with flour, and the cover of the pail
PUDDINGS. 457
Page 198 · 2 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.
AI-modernized reading of the original text
Beat together a cupful of the sugar, the lemon juice and the yolks of the eggs ; also beat the whites to a stiff froth, and add them to the yolks and sugar ; then mix the powder and flour thoroughly and stir them in gradually. Butter a deep, round pan, pour in the mixture, and bake forty minutes in a moderate oven. While this cake is baking, pick over and crush the berries, add to them the rest of the sugar, and set away in a cool place. Whip the cream light with a whip-churn or a Dover eggbeater, and set it away to cool also. When the cake is baked and has become cool, place it in a large puddingdish, pour the strawberries over it, heap the whipped cream upon the fruit, and serve. More cream may, if desired, be used than is called for in this recipe. To make this pudding properly, the berries should be very juicy when emptied upon the cake. Stale sponge cake may be utilized in this way. Raspberries may be used in place of strawberries, and will require less sugar.
RICE BALLS, WITH CUSTARD.
One cupful of rice. Two and a-half cupfuls of milk. One tea-spoonful of salt. Jelly for decorating.
Wash the rice well, and soak it for an hour in enough water to cover it. Pour off the water, add the milk, and cook for an hour in a double boiler ; then put in the salt, and cook half an hour longer. Dip small custard cups into cold water, fill them with the cooked rice, and set them where they will become cold. At serving time turn the mounds of rice out upon a flat dish, and after putting a bit of bright jelly upon each, pour about them a
soft custard, which will have been made by the following recipe :
SOFT CUSTARD.
One quart of milk.
Four eggs (yolks).
One-half cupful of sugar.
One table-spoonful of corn-starch.
One tea-spoonful of vanilla.
One-quarter tea-spoonful of salt.
Beat the yolks light, and add to them two table-spoonfuls of the cold milk. Thoroughly mix two table-spoonfuls of the milk with the corn-starch, and add the eggs. Place the rest of the milk on the fire in a double boiler, and when it is hot, stir in the mixture of egg and cornstarch. Cook the whole for five minutes, stirring well ; then remove the custard from the fire, add the salt, and when cold, flavor with vanilla. This is a cheap custard, and it is not, of course, as good as if made wholly of eggs, in which case the yolks of six eggs should be used and the corn-starch omitted. The rice may be served hot and the custard cold, if desired.
HOW TO BOIL PUDDINGS.
Puddings may be boiled in a bowl, a mould or a cloth. The mould should have a closely fitting top and be well buttered, top and all, before the batter is poured in. Pudding moulds are usually made with hasps or other fastenings, but if these are lacking, tie the cover down securely. A tin pail may be used in an emergency ; but in such a case the top of the pudding should first be covered with a cloth that has been wrung from hot water and well dredged with flour, and the cover of the pail
Records on this page
Soft CustardRice Balls with Custard