Mix together one cup of stoned raisins, three and one-half cups
of flour, one cup of chopped beef suet, cinnamon and mace. To one
cup of cream or milk add one cup of molasses, one teaspoonful of
soda and two eggs✪ Suet Pudding. Mix thoroughly, fill in a mould with tight-fitting
cover, well buttered and dusted with crumbs or sugar. Steam three
hours.
Snow Pudding.
For. twelve persons. Dissolve one ounce gelatine in one-half
glass of sherry wine and as much water. In the snow of the whites
of ten eggs beat three-quarters of a pound of fine sugar and the gela-
tine. One orange peeled, and the -juice of the sam✪ Snow Puddinge, will increase the
delicacy of flavor. Set away in little moulds to ha-rden. If fruit
flavors and coloring are used, a variety of names can be given.
— 22 —
Min ute Pudding.
Of one quart milk take enough with three ounces of flour to make
a soft batter. The balance of the milk, with five ounces of sugar,
set on the fire. When boiling, add one-half teaspoonful salt and two
beaten eggs✪ Minute Pudding;, stir continually about five to eight minutes, until thick
like creme. Serve with sweet cream, sweetened and seasoned with
mace.
Boston Brown Brand Pudding.
Mix two pounds self-raising brown bread flour with one and one-
half pints of cream or milk, one pint of molasses and enough water
to make a soft dough, one cup of raisins, five ounces of finely
chopped beef suet✪ Boston Brown Bread Pudding. Bake in water-bath one and a half t© two hours.
A little sugar may be added. Before serving, pour hot brandy sauce
over it to soften crust.
Brown Bread Pudding;.
■
NEW ENGLAND STYLE.
Cut into thin slices a loaf of graham bread or brown bread; butter
them well. Arrange them in layers in buttered, sugar-dusted moulds
until half full; fill up with plain custard. Some English currants
may be sprinkled between the layers✪ Brown Bread Pudding (New England Style); they give custard a rich mace
flavor. Let soak for a half hour before baking; bake in water-bath.
Floating Island.
Beat the yolks of twelve eggs with ten ounces of sugar; add two
ounces of cornstarch, vanilla and a little milk. Boil one quart of milk;
stir into it the above mixture; take from the fire and when a little
cool pour in a large glass or porcelain dish; set on ice. Beat very
stiff the whites of six eggs✪ Floating Island; add a handful of sugar and a little vanilla.
With a large spoon (dipped in water) take out in pieces and put in
boiling water for a few minutes; then arrange these "snow-balls"
on top of the custard. A little jelly may be sprinkled on top of each.
Dust with powdered sugar and serve.
Stock Sauce.
In the saucepan dissolve together three tablespoonfuls of corn
starch, one-half pound or one cup of brown or granulated sugar, a
little mixed whole spice, one-half lemon rind and juice, with a pint of
— 23 —
cold water arid set on the fire. Let it simmer slowly until it is clear,
add a little butter or salt and strain. Before serving, add one-half
glass of any wine desired, or one tablespoonful of any extract, one-
quarter pound of butte✪ Stock Saucer; set on stove and stir until butter is melted.
Color to suit taste.
Clm ten u Sa uoe.
The proper name is Cheau d'Eau, but is generally called as above.
Beat light the yolks of four eggs with two handfuls of powdered sugar
and the rind and juice of half a lemon; stir in slowly one-half glass of
Rhine wine✪ Cheau d'Eau Sauce and beat well until it is all foam, over a moderate fire.
This is a favorite sauce.
Mnrcl Snuee. ✪ Mnrcl Snuee
Page 12 · 10 recipe records on this page
Presented as published in 1895. 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
Mix together one cup of stoned raisins, three and one-half cups of flour, one cup of chopped beef suet, cinnamon and mace. To one cup of cream or milk add one cup of molasses, one teaspoonful of soda and two eggs. Mix thoroughly, fill in a mould with tight-fitting cover, well buttered and dusted with crumbs or sugar. Steam three hours.
Snow Pudding.
For. twelve persons. Dissolve one ounce gelatine in one-half glass of sherry wine and as much water. In the snow of the whites of ten eggs beat three-quarters of a pound of fine sugar and the gelatine. One orange peeled, and the -juice of the same, will increase the delicacy of flavor. Set away in little moulds to ha-rden. If fruit flavors and coloring are used, a variety of names can be given.
— 22 —
Minute Pudding.
Of one quart milk take enough with three ounces of flour to make a soft batter. The balance of the milk, with five ounces of sugar, set on the fire. When boiling, add one-half teaspoonful salt and two beaten eggs, stir continually about five to eight minutes, until thick like creme. Serve with sweet cream, sweetened and seasoned with mace.
Boston Brown Brand Pudding.
Mix two pounds self-raising brown bread flour with one and one-half pints of cream or milk, one pint of molasses and enough water to make a soft dough, one cup of raisins, five ounces of finely chopped beef suet. Bake in water-bath one and a half to two hours. A little sugar may be added. Before serving, pour hot brandy sauce over it to soften crust.
Brown Bread Pudding.
■
NEW ENGLAND STYLE.
Cut into thin slices a loaf of graham bread or brown bread; butter them well. Arrange them in layers in buttered, sugar-dusted moulds until half full; fill up with plain custard. Some English currants may be sprinkled between the layers; they give custard a rich mace flavor. Let soak for a half hour before baking; bake in water-bath.
Floating Island.
Beat the yolks of twelve eggs with ten ounces of sugar; add two ounces of cornstarch, vanilla and a little milk. Boil one quart of milk; stir into it the above mixture; take from the fire and when a little cool pour in a large glass or porcelain dish; set on ice. Beat very stiff the whites of six eggs; add a handful of sugar and a little vanilla. With a large spoon (dipped in water) take out in pieces and put in boiling water for a few minutes; then arrange these "snow-balls" on top of the custard. A little jelly may be sprinkled on top of each. Dust with powdered sugar and serve.
Stock Sauce.
In the saucepan dissolve together three tablespoonfuls of corn starch, one-half pound or one cup of brown or granulated sugar, a little mixed whole spice, one-half lemon rind and juice, with a pint of
— 23 —
cold water and set on the fire. Let it simmer slowly until it is clear, add a little butter or salt and strain. Before serving, add one-half glass of any wine desired, or one tablespoonful of any extract, onequarter pound of butter; set on stove and stir until butter is melted. Color to suit taste.
Claret Sauce.
The proper name is Cheau d'Eau, but is generally called as above. Beat light the yolks of four eggs with two handfuls of powdered sugar and the rind and juice of half a lemon; stir in slowly one-half glass of Rhine wine and beat well until it is all foam, over a moderate fire. This is a favorite sauce.
Morel Sauce.
Records on this page
Suet PuddingSnow PuddingMinute PuddingBoston Brown Bread PuddingBrown Bread Pudding (New England Style)Floating IslandStock SauceCheau d'Eau SauceMnrcl SnueeMnrcl Snuee