Use the juice of the oranges and the soft pulp, cut fine. Mix the
cornstarch with a little milk and put the rest of milk on to boil.
Stir into boiling milk two-thirds of the sugar, the cornstarch and
the yolks of the eggs. Cook like custard. Sprinkle on the oranges
the rest of the sugar, and when the custard is done, pour on the
oranges. Cover with a meringue made of the whites of three eggs.
Slip into the oven to brown and serve cold. Nice on rosette wafers.
44 THE RALEIGH COOK BOOK.
Orange Meringue Pudding.—1 large cup bread crumbs; 1 pint milk;
2 eges; 1 tablespoon butter; % cup sugar; 1 orange.
Mix the bread crumbs with the milk, add the beaten yolks of eggs,
then the butter beaten to a cream with half the sugar, and the
grated rind and juice of the orange. Then sweeten to taste. Bake in
a buttered pie-dish until firm; cover with the whites of eggs beaten
stiff; add a little orange juice and sugar, place in oven until the
meringue is set, and then serve at once. This makes a small pud-
ding.
Blackberry Pudding.—2 eggs✪ Orange Meringue Pudding; 1 cup milk; 1% pints flour; % cup
sugar; 1 tablespoon butter; 2 teaspoons Royal baking powder;
1 quart blackberries. Bake and serve with butter sauce.
Kiss Pudding.—1 quart milk; 4 heaping tablespoons sugar; 4
heaping tablespoons cornstarch or flour; 4 eggs, yolks✪ Kiss Pudding.
Put the milk on to boil. Dissolve the cornstarch or flour in a little
cold milk; stir in the sugar, and then add the well-beaten yolks of
eges. Pour into the boiling milk and stir until it becomes thick.
Remove from fire, pour into baking-dish and put in oven until well
“set.”
Meringue.—Beat the whites of the four eggs to a stiff froth with
1 cup of sugar; flavor with 1 teaspoon of vanilla✪ Meringue. Spread over the
pudding and return to oven to brown. Serve cold. The sweet liquor
which settles at the bottom may be used as a sauce: Grated cocoa-
nut may be sprinkled on top, or, if served in individual molds, a
spoonful of red jelly dropped in the center of each is appetizing and
pretty.
Snow Pudding.—1-8 box gelatine; % cup cold water; 1 cup boil-
ing water; 1 cup sugar; % cup lemon juice; whites of 3 eggs.
Soak the gelatine in cold water until soft. Add the boiling water,
sugar and lemon juice. Stir until the gelatine is dissolved and strain.
Cool until it begins to stiffen and add the beaten whites. Beat until
smooth and nearly hard, then pour into wet molds. Use yolks of
esses to make boiled custard. Serve with the pudding.
Transparent Pudding (Excellent).
sugar; 4% pound butter; nutmeg.
Beat the eggs very light, put in a saucepan with the sugar and
butter and some nutmeg. Set it on the fire and stir it constantly
until it thickens, and then set it off to cool. Make a rich puff paste,
put it in your pie plate and put in the pudding. Bake slowly in
moderate oven. Add some thin slices of citron if desired.
Cream Pie or Pudding.—The yoiks of 6 eggs; 1 cup of cream;
2% cups sugar. Beat well; beat the whites with one cup sugar;
put on top of pie and brown; flavor to taste. This makes two small
pies or one large one.
8 eggs; 1 pound powdered
—
PUDDINGS. 45
Cream Pie or Cake.—4 eggs; 1% cups sugar; 1 cup milk; 3 cups
flour; % cup butter; 2 teaspoons Royal baking powder; flavor with
vanilla or lemon.
Mix as any cake batter. Bake in two layers.
Cream Filling.—2 cups milk; 4 even tablespoons sugar; 2 tabl-
spoons flour; 1 egg.
Boil this a few moments until it has thickened and flavor with
vanilla or lemon. When the cakes are cold, split and put the custard
between. Sift powdered sugar over cakes before serving.
Apple Roll.—2 cups flour; 2 teaspoons Royal baking powder;
2 tablespoons butter or lard; milk to mix to a dough; 6 apples;
sugar; nutmeg. ✪ Snow Pudding
Page 24 · 8 recipe records on this page
Presented as published in 1907. 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
Use the juice of the oranges and the soft pulp, cut fine. Mix the cornstarch with a little milk and put the rest of milk on to boil. Stir into boiling milk two-thirds of the sugar, the cornstarch and the yolks of the eggs. Cook like custard. Sprinkle on the oranges the rest of the sugar, and when the custard is done, pour on the oranges. Cover with a meringue made of the whites of three eggs. Slip into the oven to brown and serve cold. Nice on rosette wafers.
Orange Meringue Pudding.—1 large cup bread crumbs; 1 pint milk; 2 eggs; 1 tablespoon butter; % cup sugar; 1 orange.
Mix the bread crumbs with the milk, add the beaten yolks of eggs, then the butter beaten to a cream with half the sugar, and the grated rind and juice of the orange. Then sweeten to taste. Bake in a buttered pie-dish until firm; cover with the whites of eggs beaten stiff; add a little orange juice and sugar, place in oven until the meringue is set, and then serve at once. This makes a small pudding.
Blackberry Pudding.—2 eggs; 1 cup milk; 1% pints flour; % cup sugar; 1 tablespoon butter; 2 teaspoons Royal baking powder; 1 quart blackberries. Bake and serve with butter sauce.
Kiss Pudding.—1 quart milk; 4 heaping tablespoons sugar; 4 heaping tablespoons cornstarch or flour; 4 eggs.
Put the milk on to boil. Dissolve the cornstarch or flour in a little cold milk; stir in the sugar, and then add the well-beaten yolks of eges. Pour into the boiling milk and stir until it becomes thick. Remove from fire, pour into baking-dish and put in oven until well “set.”
Meringue.—Beat the whites of the four eggs to a stiff froth with 1 cup of sugar; flavor with 1 teaspoon of vanilla. Spread over the pudding and return to oven to brown. Serve cold. The sweet liquor which settles at the bottom may be used as a sauce: Grated cocoanut may be sprinkled on top, or, if served in individual molds, a spoonful of red jelly dropped in the center of each is appetizing and pretty.
Snow Pudding.—1-8 box gelatine; % cup cold water; 1 cup boiling water; 1 cup sugar; % cup lemon juice; whites of 3 eggs.
Soak the gelatine in cold water until soft. Add the boiling water, sugar and lemon juice. Stir until the gelatine is dissolved and strain. Cool until it begins to stiffen and add the beaten whites. Beat until smooth and nearly hard, then pour into wet molds. Use yolks of eggs to make boiled custard. Serve with the pudding.
Transparent Pudding (Excellent).—8 eggs; 1 pound powdered sugar; 4 1/2 pound butter; nutmeg.
Cream Pie or Pudding.—The yolks of 6 eggs; 1 cup of cream; 2 1/2 cups sugar. Beat well; beat the whites with one cup sugar;
put on top of pie and brown; flavor to taste. This makes two small pies or one large one.
—
PUDDINGS. 45
Cream Pie or Cake.—4 eggs; 1% cups sugar; 1 cup milk; 3 cups flour; % cup butter; 2 teaspoons Royal baking powder; flavor with vanilla or lemon.
Mix as any cake batter. Bake in two layers.
Cream Filling.—2 cups milk; 4 even tablespoons sugar; 2 tablespoons flour; 1 egg.
Boil this a few moments until it has thickened and flavor with vanilla or lemon. When the cakes are cold, split and put the custard between. Sift powdered sugar over cakes before serving.
Apple Roll.—2 cups flour; 2 teaspoons Royal baking powder; 2 tablespoons butter or lard; milk to mix to a dough; 6 apples; sugar; nutmeg.
Records on this page
Orange Meringue PuddingBlackberry PuddingKiss PuddingMeringueSnow PuddingCream Pie or PuddingChocolate PuddingApple Roll