Almond Pudding. — Blanche one pound of almonds
and grind to a smooth paste with two teaspoonfuls of rose
water. Add a wine glass of wine and a half cupful of
cream thickened with a large spoonful of bread crumbs.
Add a half pound of sugar, seven well beaten eggs and a
half teaspooiiful of grated nutmeg✪ Almond Pudding. Put in a thin walled
pudding dish, set in bag, seal and bake half an hour.
Apple and Fig Pudding.— Select large tart baking
apples, wash and core. Stuff each apple with a fig rolled
small as possible or chopped, as preferred. Put in but-
tered bag and bake slowly until tender, but not broken.
Place in a glass dish and cover with a thick boiled cus-
tard. Decorate each apple with a candied or Maraschino
cherry and serve with sweet wafers.
Banana Pudding.— Beat the yolks of three eggs and
whites of two. Add a cupful of sugar, a scant half cup-
ful softened butter, a cupful stale cake crumbs and a
cupful of milk. Beat all together well, then add three
126 STANDARD PAPER BAG COOKERY
bananas sliced thin, and the juice of a half lemon. Put
into a basin then in a well buttered bag, seal and bake
half an hour, take out, cover with a meringue made from
the whipped white of the egg that was left over and a
tablespoonful of sugar with a little lemon juice to flavor.
Strew a little candied peel over the meringue and set in
the oven, which should be quite cool for the meringue to
rise slowly and stiffen. Serve with lemon sauce.
Farmer's Plum Pudding. — Put into a basin two
cupfuls of flour sifted with two level teaspoonfuls baking
powder, a pinch of salt and a level teaspoonful ginger
and cinnamon. Add one-half cupful sugar, one cupful
chopped suet, one-half cupful each candied peel and cur-
rants and raisins. Make to batter consistency with one-
half cupful each molasses and milk and one beaten egg.
Put in small buttered molds, set in paper bag, pour in
enough cold water to come three parts up the sides, seal
and bake two hours, reducing the heat of the oven after
the first ten minutes. Serve with hard or foamy sauce.
Peach Betty. — Sprinkle a layer of crumbs in a but-
tered baking dish and over this a layer of peach quarters.
Sprinkle with sugar, then repeat a layer of crumbs and
peaches and sugar until the dish is filled, having the
crumbs on top. Put in buttered bag✪ Apple and Fig Pudding and bake thirty-five
minutes in a moderate oven, and serve with sweetened
cream. To prepare the buttered crumbs melt a little
butter and pour over the crumbs.
Peach Cobbler. — For this the richest and ripest
peaches are none too good. Some variety of the yellow
peach is usually chosen because of its superior richness.
For its baking a pudding dish at least three and a half
inches deep is chosen. This is lined with a rich crust, a
STANDARD PAPER BAG COOKERY 127 ✪ Peach Cobbler
Page 58 · 7 recipe records on this page
Presented as published in 1912. 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
Almond Pudding. — Blanche one pound of almonds and grind to a smooth paste with two teaspoonfuls of rose water. Add a wine glass of wine and a half cupful of cream thickened with a large spoonful of bread crumbs. Add a half pound of sugar, seven well beaten eggs and a half teaspoonful of grated nutmeg. Put in a thin walled pudding dish, set in bag, seal and bake half an hour.
Apple and Fig Pudding.— Select large tart baking apples, wash and core. Stuff each apple with a fig rolled small as possible or chopped, as preferred. Put in buttered bag and bake slowly until tender, but not broken. Place in a glass dish and cover with a thick boiled custard. Decorate each apple with a candied or Maraschino cherry and serve with sweet wafers.
Banana Pudding.— Beat the yolks of three eggs and whites of two. Add a cupful of sugar, a scant half cupful softened butter, a cupful stale cake crumbs and a cupful of milk. Beat all together well, then add three
bananas sliced thin, and the juice of a half lemon. Put into a basin then in a well buttered bag, seal and bake half an hour, take out, cover with a meringue made from the whipped white of the egg that was left over and a tablespoonful of sugar with a little lemon juice to flavor. Strew a little candied peel over the meringue and set in the oven, which should be quite cool for the meringue to rise slowly and stiffen. Serve with lemon sauce.
Farmer's Plum Pudding. — Put into a basin two cupfuls of flour sifted with two level teaspoonfuls baking powder, a pinch of salt and a level teaspoonful ginger and cinnamon. Add one-half cupful sugar, one cupful chopped suet, one-half cupful each candied peel and currants and raisins. Make to batter consistency with onehalf cupful each molasses and milk and one beaten egg. Put in small buttered molds, set in paper bag, pour in enough cold water to come three parts up the sides, seal and bake two hours, reducing the heat of the oven after the first ten minutes. Serve with hard or foamy sauce.
Peach Betty. — Sprinkle a layer of crumbs in a buttered baking dish and over this a layer of peach quarters. Sprinkle with sugar, then repeat a layer of crumbs and peaches and sugar until the dish is filled, having the crumbs on top. Put in buttered bag and bake thirty-five minutes in a moderate oven, and serve with sweetened cream. To prepare the buttered crumbs melt a little butter and pour over the crumbs.
Peach Cobbler. — For this the richest and ripest peaches are none too good. Some variety of the yellow peach is usually chosen because of its superior richness. For its baking a pudding dish at least three and a half inches deep is chosen. This is lined with a rich crust, a
Records on this page
Almond PuddingApple and Fig PuddingBanana PuddingFarmer's Plum PuddingPeach BettyPeach BettyPeach Cobbler