The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Boil together cider, apples and sugar, and when hot pour over the other ingredients. If citron is liked, put in slices just before baking. The vinegar from pickled peaches is a nice addition; to this quantity use one ' pint. Home Messenger. PUDDINGS. Fifty-six years ago there were but few recipes for puddings or pies, both being considered as an extra dish for company. A recipe book of 1838, which was the one I tried to follow, when I first went to housekeeping in 1842, gave recipes for only twelve puddings and seven different kinds of pies. How uncertain I found them! I shall never forget my first baked Indian pudding. I mixed it ready to bake, and left it for the girl to bake (as I was invited out to dine), according to directions in the book, three to four hours. It was more like a rock than a delightful suet pudding. I soon left the book to lie on the shelf for future ages to explore. Some puddings are good either cold or hot. A baked pudding is not as acceptable immediately from the oven as one covered and cooled for ten minutes. A blistering hot pudding is anything but acceptable, no matter how delicate the article may be. 146 ^ The Queen Cook Book A Delicate Baked Rice Pudding. 5 tablespoons rice 3]^ pints milk 6 tablespoons sugar i teaspoon salt j4 cup raisins Fl avor with nutmeg Stir the ingredients well together, and cover the pudding the first hour of its moderate baking, stirring every fifteen minutes, so it will form the cream which makes it so delicious. Then uncover and cook slowly stirring it . every ten minutes twice, then let it slowly brown on the top for ten minutes more, taking one and a-half hours to bake. The rice kernels should be perfectly soft, amidst the delicate cream that has formed of the starch of the rice and the milk. This simple pudding when perfectly made and baked, eaten cold in summer is as delicious as ice cream. Much depends upon the careful baking. It is a delight to the housekeeper when she has made a good dish, to have it baked well, for baking either makes or prevents success. Rice Pudding. 3 tablespoons rice i quart milk 3 tablespoons sugar i even teaspoon salt J^ cup raisins Grated nutmeg Bake one and a-half hours, same way as the former. Serve cold or hot with cold sweet cream. Baked Batter Pudding. I quart sweet milk 8 eggs beaten separately 9 tablespoons sifted flour i teaspoon salt Measure the flour and gradually beat in the milk; beat it ten minutes with salt, then beat the yolks well and beat them in, beat the whites stiff and beat them The Queen Cook Book 147 in well. Butter the pudding dish and pour in and bake immediately from thirty to forty minutes. Serve with lemon or cream sauce. Plan so as to eat on taking out of the oven, as it is liable to fall when exposed to the air. Take one half the quantity for four persons. Serve with cream sauce. Boiled Batter Pudding. I quart sweet milk i pint sifted flouf 8 eggs beaten separately i teaspoon salt Mix this the same way as the baked pudding preceeding this. Boil steadily for two hours. Do not let the water slacken its boiling for an instant as it will fall. Keep a teakettle of boiling water to replenish with as it boils out. Get a tin pudding bag or make a bag of drilling (unbleached), wash it; you need one half a yard long, not quite one half wide, hem both ends and run a string in long enough to tie it tight so both ends of the pudding will be shaped alike. Sew it up with double seam, scald and flour the inside, pour in the pudding, leaving one third of the room in bag for swelling; have the water boiling when you plunge it in. Keep covered tight. Serve with cream or lemon sauce. Steamed or Boiled Pudding. I cup molasses 2j^ cups flour I cup sweet milk i teaspoon salt % cup softened butter i teaspoon cloves J4 teaspoon soda i teaspoon cinnamon.