I half cup butter i half cup sqgar
I cup butter milk i egg
I teaspoon soda
Add flour until stiff as cake, then a cup of stoned
raisins chopped a little. Pour it into a ' tin pudding
bag or a tin basin and steam an hour and a half.
Serve with boiled sauce.
Apple Snow Balls.
Take one or two cups of ^r^shly boiled rice; peel as
many tart apples as there are persons; core, but do
not go through the stem end, fill with sugar and grate
on uutm^. The rice must be cool and stiff enough to
The Queen Cook Book 157
handle. Take enough rice in your hand and make a
hollow in it, place an apple in it, having the rice a
good half -inch thick all around the apple; set each
ball in a cloth large enough to cover and tie up. Set
them in a steamer over boiling water. Steam three-
fourths of an hour and eat as soon as cooked. These
are nice to eat with roast duck or goose, or with the
following sauce as dessert: Braid together two-thirds
of a cup of butter, one cup sugar and one tablespoon
flour; pour over it, slowly stirring, one-half pint boiling
water, and grate in nutmeg, boil a minute to cook the
flour. Can double this quantity.
Peach Balls.
For a dozen peach balls pick over a cup of rice,
wash it in cold water .till you have poured off all the
Specks, then in double boiler add a quart of water or
milk, a heaping teaspoon salt, cook till soft, then stir
in four tablespoons white sugar, and the yolks of two
or three raw eggs, and nutmeg; stir together over a
moderate fire until the yolks begin to thicken; if the
heat is too intense, the yolks will curdle. As soon as
the yolks thicken remove the rice from the fire and let
it cool sufficiently to handle, then heat in the spider
half lard and half suet, as you would for fried cakes.
Let this fat get boiling hot, but not burning hot.
Have ready a plate of rolled cracker afad two well
beaten eggs; wet the hands in cold water, put a heap-
ing tablespoon of the well boiled rice in the palm of
the left hand, and hollow it until it is about half an
inch thick, into this hollbw lay two hklfs of a fresh
peach or canned peaches or other fruit as you like.
Inclose the rice around it, adding more if necessary,
being careful to have the rice half an inch thick all
158 The Queen Cook Booh
around the fruit. The rice must be the right softness
and stiffness to cling together. Roll each of the balls
in the eggs, then in the cracker crumbs, put them in the
smoking hot fat and fry them a golden brown, as fast
as they brown turn them and drain them in a skim-
mer, and lay them for a moment on brown paper to
drip, serve them in covered hot dish; sprinkle with
powdered sugar or with sweetened cream, flavored as
you like.
Chocolate Pudding.
Grate one and one-half squares of Baker's chocolate,
not sweet, wet it with a little warm milk, then stir it
into one quart of boiling hot milk, in double boiler;
when cooled a little, beat the yolks of six eggs and
add with one cup of sugar and a pinch of salt, set it
on stove again (but do not boil it as it will turn to
whey) till like custard, put it in a pudding dish. Can
flavor with vanilla. Beat the whites to a stiff froth
and sift in six tablespoons of powdered sugar✪ Chocolate Pudding and pile
it lightly on top. Put it in oven just to brown the
top.
Easter Pudding.
I quart milk 2 tablespoons com starch
4 eggs I even teaspoon salt
Place the milk in double boiler, when it boils stir in
two tablespoons of corn starch, wet in a little cold
milk, the well beaten yolks.of four eggs and stir con-
stantly for five minutes. Remove from the fire, add
a little salt, and the well beaten whites, stir briskly
for two minutes and pour it in a buttered pudding
dish (fit for the table). Spread a layer of jam or jelly
on top and then a meringue made of the whites of
The Queen Cook Book 159 ✪ Easter Pudding
Page 61 · 2 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
1 half cup butter 1 half cup sugar
1 cup butter milk 1 egg
1 teaspoon soda Add flour until stiff as cake, then a cup of stoned raisins chopped a little. Pour it into a tin pudding bag or a tin basin and steam an hour and a half. Serve with boiled sauce.
Apple Snow Balls.
Take one or two cups of freshly boiled rice; peel as many tart apples as there are persons; core, but do not go through the stem end, fill with sugar and grate on nutmeg. The rice must be cool and stiff enough to
The Queen Cook Book 157
handle. Take enough rice in your hand and make a hollow in it, place an apple in it, having the rice a good half -inch thick all around the apple; set each ball in a cloth large enough to cover and tie up. Set them in a steamer over boiling water. Steam threefourths of an hour and eat as soon as cooked. These are nice to eat with roast duck or goose, or with the following sauce as dessert: Blend together two-thirds of a cup of butter, one cup sugar and one tablespoon flour; pour over it, slowly stirring, one-half pint boiling water, and grate in nutmeg, boil a minute to cook the flour. Can double this quantity.
Peach Balls.
For a dozen peach balls pick over a cup of rice, wash it in cold water till you have poured off all the specks, then in double boiler add a quart of water or milk, a heaping teaspoon salt, cook till soft, then stir in four tablespoons white sugar, and the yolks of two or three raw eggs, and nutmeg; stir together over a moderate fire until the yolks begin to thicken; if the heat is too intense, the yolks will curdle. As soon as the yolks thicken remove the rice from the fire and let it cool sufficiently to handle, then heat in the spider half lard and half suet, as you would for fried cakes. Let this fat get boiling hot, but not burning hot. Have ready a plate of rolled cracker and two well beaten eggs; wet the hands in cold water, put a heaping tablespoon of the well boiled rice in the palm of the left hand, and hollow it until it is about half an inch thick, into this hollow lay two halves of a fresh peach or canned peaches or other fruit as you like. Inclose the rice around it, adding more if necessary, being careful to have the rice half an inch thick all
158 The Queen Cook Booh
around the fruit. The rice must be the right softness and stiffness to cling together. Roll each of the balls in the eggs, then in the cracker crumbs, put them in the smoking hot fat and fry them a golden brown, as fast as they brown turn them and drain them in a skimmer, and lay them for a moment on brown paper to drip, serve them in covered hot dish; sprinkle with powdered sugar or with sweetened cream, flavored as you like.
Chocolate Pudding.
Grate one and one-half squares of Baker's chocolate, not sweet, wet it with a little warm milk, then stir it into one quart of boiling hot milk, in double boiler; when cooled a little, beat the yolks of six eggs and add with one cup of sugar and a pinch of salt, set it on stove again (but do not boil it as it will turn to whey) till like custard, put it in a pudding dish. Can flavor with vanilla. Beat the whites to a stiff froth and sift in six tablespoons of powdered sugar and pile it lightly on top. Put it in oven just to brown the top.
Easter Pudding.
1 quart milk 2 tablespoons corn starch
4 eggs 1 even teaspoon salt
Place the milk in double boiler, when it boils stir in two tablespoons of corn starch, wet in a little cold milk, the well beaten yolks.of four eggs and stir constantly for five minutes. Remove from the fire, add a little salt, and the well beaten whites, stir briskly for two minutes and pour it in a buttered pudding dish (fit for the table). Spread a layer of jam or jelly on top and then a meringue made of the whites of
The Queen Cook Book 159
Records on this page
Chocolate PuddingEaster Pudding