BREAD PUDDING.—Two cups bread crumbs, 1 cup
sugar, 3 eggs, 1 tablespoon butter, 1 quart milk, $ cup of
preserved fruit. Bake in dish not quite full. Cover with
the jam, then spread over the whites of the egos, whipped,
with sugar. Brown delicately. Mrs. A. J. SARJEANT.
RINK PUDDING.—Two tablespoons each of flour,
sugar, bread crumbs, rice flour, currants, raisins and chopped
suet, 1 teaspoon soda, a little salt and nutmeg. Mix all to-
gether with milk and put in a buttered mould. Steam 2
hours. Serve with sauce. EK. OTTON.
GINGER PUDDING.—Half cup butter, $ cup treacle, 4
cup brown sugar, 4 eggs, 1 tablespoon ginger, 1 teaspoon
cream tartar, $ teaspoon soda, flour to thicken. Steam 1
hour. Any sauce you prefer. Lucy BELL.
APPLE FRITTERS.—Make a batter in the proportion
of 1 cup sweet milk to 2 of flour, 1 teaspoon baking pow-
der, 2 eggs well beaten, 1 tablespoon sugar and saltspoon of
salt; warm the milk; add slices of sour apples or other
82 PUDDINGS AND SAUCES,
fruit. Drop in spoonfuls in boiling lard and fry to light
brown. TF’. KING.
LEMON SAUCE FOR FRITTERS.—One cup sugar,
small 4 cup butter, 1 egg beaten light, juice and grated rind
of 1 lemon, 4 cup boiling water. Cook till thick in double
boiler. Half of the butter and lemon may be used and a
little more water. F. Kina.
LEMON PUDDING.—Three and half cups hot milk
poured over 2 cups bread crumbs, beat yolks 2 eggs with a
cup of sugar, add to bread and milk, also grate rind of a
lemon. Bake $ an hour. Beat whites of 3 eggs with 5
tablespoons of sugar and juice of a lemon✪ Lemon Pudding, put on top to
brown.
Sauce :—One cup of sugar, 1 well-beaten egg, juice and
grated rind of a lemon, $ cup hot water, 2 teaspoons flour
made smooth in cold water. Cook over steam.
CARROT PUDDING.—One cup carrots, | cup potatoes,
1 cup bread crumbs, grated, 1 cup finely chopped suet, 1 cup
sugar, 1 cup raisins, 1 cup currants, 1 cup flour, 14 teaspoons
baking powder, spices to taste✪ Carrot Pudding. Steam 4 hours.
Sauce :—One cup sugar, 2 cups boiling water, 14 tea-
spoons corn starch dissolved in a little cold water, add to
sugar and water when boiling. Adda piece of butter size
of a walnut. Mrs. Jas. VAIR.
CREAM PUDDING SAUCE.—Three cups powdered
sugar, 1 cup butter, 3 eggs, 1 cup boiling water✪ Cream Pudding Sauce. Beat
sugar and butter together until very light, then stir into a
cup of boiling water, which should be in a double boiler.
Stir in the beaten eggs until well mixed and heated, but not
more. Flavor with sherry wine or vanilla.
LEMON PUDDING.—Two and a half cups of milk, 1
PUDDINGS AND SAUCES. 83
lemon, 3 eggs, whites of 2 kept out for the top, 1 table-
spoon corn starch. Boil milk, then add corn starch, eggs,
juice and rind of lemon and ginger, Then put in the oven
for 15 minutes; beat whites, put on top and brown lightly.
H. CARLEY.
_ LEMON SAUCE.—Beat 2 tablespoons of butter and
nearly a pound of sugar until light, add the juice and part
of the rind of 2 lemons and 2 eggs, beat well and stir into
it 2 small cups of boiling water, then boil a few minutes.
Mrs. B, HANDY. -
LEMON CUSTARD.\Beat 1 pound of sugar and 4
pound butter until light, add 4 eggs, also beaten light, and
2 rolled crackers, 1 cup of milk, the juice and grated rind of
1 lemon✪ Lemon Custard.
BAKED BEETS.—Wash and put into a pan set in ‘a
moderate oven✪ Baked Beets and bake slowly, when soft remove the skin
and dress to taste. Mrs. B. Hanpy.
TAPIOCA CREAM.—Cover 3 tablespoons of tapioca
with water, stand over night, add 3 cups of milk, a small
piece of butter, a little salt, and boil. Beat the yolks of 3
egos with 4 of a cup of sugar✪ Tapioca Cream and boil the whole to a very
thick custard... Flavor with vanilla. When cold cover
with beaten whites of eggs. EK. MAUDE McN Abs.
Page 31 · 15 recipe records on this page
Presented as published in 1900. 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
A modernized reading is not available for this page yet. You are seeing the original text.
BREAD PUDDING.—Two cups bread crumbs, 1 cup
sugar, 3 eggs, 1 tablespoon butter, 1 quart milk, $ cup of
preserved fruit. Bake in dish not quite full. Cover with
the jam, then spread over the whites of the egos, whipped,
with sugar. Brown delicately. Mrs. A. J. SARJEANT.
RINK PUDDING.—Two tablespoons each of flour,
sugar, bread crumbs, rice flour, currants, raisins and chopped
suet, 1 teaspoon soda, a little salt and nutmeg. Mix all to-
gether with milk and put in a buttered mould. Steam 2
hours. Serve with sauce. EK. OTTON.
GINGER PUDDING.—Half cup butter, $ cup treacle, 4
cup brown sugar, 4 eggs, 1 tablespoon ginger, 1 teaspoon
cream tartar, $ teaspoon soda, flour to thicken. Steam 1
hour. Any sauce you prefer. Lucy BELL.
APPLE FRITTERS.—Make a batter in the proportion
of 1 cup sweet milk to 2 of flour, 1 teaspoon baking pow-
der, 2 eggs well beaten, 1 tablespoon sugar and saltspoon of
salt; warm the milk; add slices of sour apples or other
82 PUDDINGS AND SAUCES,
fruit. Drop in spoonfuls in boiling lard and fry to light
brown. TF’. KING.
LEMON SAUCE FOR FRITTERS.—One cup sugar,
small 4 cup butter, 1 egg beaten light, juice and grated rind
of 1 lemon, 4 cup boiling water. Cook till thick in double
boiler. Half of the butter and lemon may be used and a
little more water. F. Kina.
LEMON PUDDING.—Three and half cups hot milk
poured over 2 cups bread crumbs, beat yolks 2 eggs with a
cup of sugar, add to bread and milk, also grate rind of a
lemon. Bake $ an hour. Beat whites of 3 eggs with 5
tablespoons of sugar and juice of a lemon, put on top to
brown.
Sauce :—One cup of sugar, 1 well-beaten egg, juice and
grated rind of a lemon, $ cup hot water, 2 teaspoons flour
made smooth in cold water. Cook over steam.
CARROT PUDDING.—One cup carrots, | cup potatoes,
1 cup bread crumbs, grated, 1 cup finely chopped suet, 1 cup
sugar, 1 cup raisins, 1 cup currants, 1 cup flour, 14 teaspoons
baking powder, spices to taste. Steam 4 hours.
Sauce :—One cup sugar, 2 cups boiling water, 14 tea-
spoons corn starch dissolved in a little cold water, add to
sugar and water when boiling. Adda piece of butter size
of a walnut. Mrs. Jas. VAIR.
CREAM PUDDING SAUCE.—Three cups powdered
sugar, 1 cup butter, 3 eggs, 1 cup boiling water. Beat
sugar and butter together until very light, then stir into a
cup of boiling water, which should be in a double boiler.
Stir in the beaten eggs until well mixed and heated, but not
more. Flavor with sherry wine or vanilla.
LEMON PUDDING.—Two and a half cups of milk, 1
PUDDINGS AND SAUCES. 83
lemon, 3 eggs, whites of 2 kept out for the top, 1 table-
spoon corn starch. Boil milk, then add corn starch, eggs,
juice and rind of lemon and ginger, Then put in the oven
for 15 minutes; beat whites, put on top and brown lightly.
H. CARLEY.
_ LEMON SAUCE.—Beat 2 tablespoons of butter and
nearly a pound of sugar until light, add the juice and part
of the rind of 2 lemons and 2 eggs, beat well and stir into
it 2 small cups of boiling water, then boil a few minutes.
Mrs. B, HANDY. -
LEMON CUSTARD.\Beat 1 pound of sugar and 4
pound butter until light, add 4 eggs, also beaten light, and
2 rolled crackers, 1 cup of milk, the juice and grated rind of
1 lemon.
BAKED BEETS.—Wash and put into a pan set in ‘a
moderate oven and bake slowly, when soft remove the skin
and dress to taste. Mrs. B. Hanpy.
TAPIOCA CREAM.—Cover 3 tablespoons of tapioca
with water, stand over night, add 3 cups of milk, a small
piece of butter, a little salt, and boil. Beat the yolks of 3
egos with 4 of a cup of sugar and boil the whole to a very
thick custard... Flavor with vanilla. When cold cover
with beaten whites of eggs. EK. MAUDE McN Abs.