The practical cookbook

Norwegian prune pudding. Additional ingredient: l-inch piece stick cinnamon cooked in sirup with prunes. Pick over and wash the prunes, soak for i hr. in \ c. of the water (cold), then cook in the same water until prunes are tender. Remove stones, add the sugar and remaining cup of water (hot). When the mixture has boiled 5 min. stir in the cornstarch mixed with \ c. cold water. Cook 5 min. or until it becomes jellylike, stirring constantly. Remove cinnamon and pour into cold wet molds to harden. Serve with Soft custard (p. 66) or with cream. Baked cornstarch pudding. Additional ingredients: I egg, J- tb, butter. Mix like Chocolate cream (above). Cook in double boiler until mixture thickens, then add butter, salt, flavoring, and the egg well beaten ; pour into a buttered baking-dish and bake until brown (20 to 30 min.), 2 egg yolks may be used and the whites reserved for Meringue (p. 65) on the pudding. Orange pudding or Peach pudding. 2 oranges or 4 peaches carefully sliced may be placed in the baking-dish and the cornstarch mixture poured over them. Omit vanilla. Flavor Orange pudding with orange juice and Peach pudding viith lemon juice. Vanilla sponge pudding. Additional ingredient: Whites of 2 eggs. Scald all but ^ c. of milk. Mix sugar and cornstarch, then add the cold milk slowly. When smooth, stir in the hot milk and return to the double boiler. Stir until the mixture thickens, then cook 20 to 30 min. longer. Beat the whites of d,:...l,CjOO^:;Ic eggs veiy stiff, add salt and flavoring, and fold into the hot pudding. Turn into cold wet molds to harden. Serve with Soft custard (p. 66) or Chocolate sauce {p. 60). Fruit sponge, r c. canned fruit and I c. water or fruit juice, using a little cold water to mix with the cornstarch, may be substituted for milk in recipe for Vanilla sponge pudding {p. 27). Prune tapioca pudding. Additional ingredient: ^ lemon, sliced. Pick over and wash fruit, soak in 2 c. water for 2 or 3 hr., and cook in same water till tender, renewing water from time to time, so there shall be 2 c. liquid when fruit is cooked. Remove stones and put fruit and liquid into a double boiler. Add the tapioca, well washed, and cook till transparent. Add other ingredients, cook 5 min. longer, and serve either hot or cold, with sugar and cream (plain or whipped). Dried apricots, or canned peaches or pineapple, may be used in place of the prunes. Prepare dried fruits like prunes ; canned fruit should be cut in small pieces, and enough liquid added to the juice to give required amount. Then cook fruit juice and tapioca as above, A combination of fruits may be used. Peach tapioca jelly. Use i^ c. liquid, and when the mixture begins to thicken, fold in ^ c. cream (whipped). Apple sago pudding. Additional ingredient: ^ tsp. cinnamon. Pick over and wash sago and soak for i hr. in cold water enough to cover. Drain, add boiling water and salt, and cook in double boiler until sago is transparent. Wash, core, and pare the apples and place in a buttered baking-dish. Fill centers with sugar and spice mixed. Pour over them the sago and bake until apples are soft. Serve with cream and sugar. \ c. pearl tapioca or J c. prepared tapiocas may be used in place of the sago required in this recipe. Baked rice pudding I. Wash the rice well. Put into a buttered baking-dish with the other ingredients, cover, and bake 2 to 3 hr, in a very slow oven. Stir occasionally, removing cover for the last hour in order that the pudding may brown. d,:...l,CjOO^:;Ic Baked rice pudding II. Additionalingredient : i egg. Use cooked rice for the foundation. Mix all ingredients, adding beaten egg last, and balte in a moderate oven till firm. Caramel rice pudding. Use Baked rice pudding II and add \ c. well-caramelized sugar to the milk when scalded.