Cottage Rice pudding and Vanilla sauce.
Sago pudding and Madeira sauce.
Farina pudding and Cream sauce.
Cabinet pudding and Chateau sauce.
Indian pudding and French Cream sauce.
Cottage Bread pudding and Rum or Hard sauce.
Fruit pudding and Brandy sauce.
Sponge pudding and Rhine Wine sauce.
Angel Food pudding and Raspberry sauce.
English Plum pudding and Rum and Hard sauce.
Tapioca pudding and Sherry Wine sauce.
— 26
General Rules.
Never soak rice for rice puddings.
Always use pastry flour if on hand.
If patent flour is used, use a little extra lard and mix moist.
When berries are used for Roly Poly, prepare them the same way
as for pies in Part I.
If boiled in a kettle direct on the fire, put a plate on the bottom
to keep the pudding from burning.
To boil puddings in a bag, grease the inside of the cloth with
butter and sugar; when done, dip the bag in cold water so that it
will loosen easily.
If you want to steam puddings, put the mixture in a greased and
sugared mould or dish and tie over with a cloth and set into steamer.
Cover steamer closely and steam a little longer than for boiling.
There are other formulae for plum puddings, but I give two only,
which are warranted the best. The first is what I use; it cuts and
cooks excellently. The other is the genuine old Colonial recipe.
FOR JXOTES AAD RECIPES.
FOR ^OTES .LVU KE<.I1JE>.
F3 A R T III
Ice Creams, Sherbets, Jellies, etc.
European Style of Freezing.
Especially for water-ices, the European hand-freezing process is
the best, in fact the only proper way. A plain packing can, of zinc
if possible, is used. Set it in a packing tub, well packed with salt and
;ce. Do not pack too solid, but so you can turn the can with
one hand; strain and pour in your syrup; put the cover on (with
handle) and turn for about five minutes, then with spatula scrape off
the sides, and, turning the can with one hand, stir up the syrup on
the sides; put the cover on again after a few minutes and turn fast,
and so continue turning, occasionally scraping the sides down until
all is well frozen; then, after letting all th-? water run off, re-pack
with more ice and salt, beat up well once more and set away. The
open "Vienna Ice Cream Machine" is now adopted by many of the
leading caterers and is worked on this principle. The "American Ice
Cream Machine " is certainly more convenient, more profitable, and
quicker in working. It beats up the cream, or ices, increasing the
contents to double the liquid quantity at least, but it does not give it
the fine, silk-like finish obtained by the use of the European method.
Vienna Toe Cream {Vanilla).
Set on a moderate fire in a clean kettle two quarts of milk, yolks
of twelve eggs, one-half of a vanilla bean, one and three-fourth pounds
of sugar, stirring slowly but steadily with beater. As soon as it is
near boiling, take off, cool a little, and add one quart of double
cream; strain through a fine sieve and freeze.
Ice Croni}} with 7S*>£>s.
Mix well two quarts of cream, one quart of milk, six eggs, one
and one-fourth pounds of powdered sugar; vanilla.
i 29 |
— 30 —
l^hilndelphin Ice Cream. ✪ Ice Cream
Page 14 · 3 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
Cottage Rice pudding and Vanilla sauce. Sago pudding and Madeira sauce. Farina pudding and Cream sauce. Cabinet pudding and Chateau sauce. Indian pudding and French Cream sauce. Cottage Bread pudding and Rum or Hard sauce. Fruit pudding and Brandy sauce. Sponge pudding and Rhine Wine sauce. Angel Food pudding and Raspberry sauce. English Plum pudding and Rum and Hard sauce. Tapioca pudding and Sherry Wine sauce.
— 26
General Rules.
Never soak rice for rice puddings.
Always use pastry flour if on hand.
If patent flour is used, use a little extra lard and mix moist.
When berries are used for Roly Poly, prepare them the same way as for pies in Part I.
If boiled in a kettle direct on the fire, put a plate on the bottom to keep the pudding from burning.
To boil puddings in a bag, grease the inside of the cloth with butter and sugar; when done, dip the bag in cold water so that it will loosen easily.
If you want to steam puddings, put the mixture in a greased and sugared mould or dish and tie over with a cloth and set into steamer. Cover steamer closely and steam a little longer than for boiling.
There are other formulae for plum puddings, but I give two only, which are warranted the best. The first is what I use; it cuts and cooks excellently. The other is the genuine old Colonial recipe.
FOR NOTES AND RECIPES.
FOR NOTES AND RECIPES.
F3 A R T III
Ice Creams, Sherbets, Jellies, etc.
European Style of Freezing.
Especially for water-ices, the European hand-freezing process is the best, in fact the only proper way. A plain packing can, of zinc if possible, is used. Set it in a packing tub, well packed with salt and ;ce. Do not pack too solid, but so you can turn the can with one hand; strain and pour in your syrup; put the cover on (with handle) and turn for about five minutes, then with spatula scrape off the sides, and, turning the can with one hand, stir up the syrup on the sides; put the cover on again after a few minutes and turn fast, and so continue turning, occasionally scraping the sides down until all is well frozen; then, after letting all th-? water run off, re-pack with more ice and salt, beat up well once more and set away. The open "Vienna Ice Cream Machine" is now adopted by many of the leading caterers and is worked on this principle. The "American Ice Cream Machine " is certainly more convenient, more profitable, and quicker in working. It beats up the cream, or ices, increasing the contents to double the liquid quantity at least, but it does not give it the fine, silk-like finish obtained by the use of the European method.
Vienna Ice Cream (Vanilla).
Set on a moderate fire in a clean kettle two quarts of milk, yolks of twelve eggs, one-half of a vanilla bean, one and three-fourth pounds of sugar, stirring slowly but steadily with beater. As soon as it is near boiling, take off, cool a little, and add one quart of double cream; strain through a fine sieve and freeze.
Ice Cream with Eggs.
Mix well two quarts of cream, one quart of milk, six eggs, one and one-fourth pounds of powdered sugar; vanilla.
— 30 —
l^hilndelphin Ice Cream.
Records on this page
Ice CreamCoffee CreamPhiladelphia Ice Cream