|AKE eight eggs ; beat whites and yolks sepa-
rately ; first balance the eight eggs with pul-
verized sugar and four eggs in flour, after it
has been sifted twice ; beat sugar and yolks together,
then add the whites and the juice and rind of a large
lemon✪ Cardinal Richelieu Pudding; the rind must be grated fine. Last of all
add flour, which must be cut in with a knife. Don't
stir at all after adding flour. Grease a pretty mold
(a Turk's head is the best) and pour the batter in.
Bake quickly. Then make three pints of rich custard,
the yolks of five eggs to a pint ; sweeten and season
with vanilla. When the cake is perfectly cold — it
should always be made a day or so beforehand — cut
it carefully across twice, and spread currant or pine
apple jelly, or the preserved grated pine apple, be-
tween the layers of cake ; put it together carefully so
it will not be seen it has been cut ; then have one-half
pound of almonds blanched and stick them thick all
over the cake with small, thin pieces of citron, and
then pour one-pint of good sherry wine over the cake;
let it stand all night ; keep the custard on the ice, and
just before dinner put the cake in a handsome dish
and pour the custard all over it. This is a dish fit for
the gods.
AND HOW TO COOK THEM. 149
WOLF PUDDING.
BY MRS. B. H, NORTON.
(Wife of Representative from Missouri.)
I&NE cup of brown sugar, one-half cup of butter,
one cup of flour, one cup of blackberry jam,
three tablespoonfuls of sour cream, one tea-
spoonful of soda, three eggs✪ Wolf Pudding. This is to be mixed into
batter. Serve with sauce.
v "THUtfrufrli,
1BO STATESMEN'S DISHES;
TAPIOCA CUSTARD PUDDING.
BY MRS. A. M. DOCKERY.
(Wife of Representative from Missouri.)
^OAK two tablespoons tapioca over night in
cold water ; when ready to make custard, boil
one quart of milk ; while boiling add beaten
yolks of three eggs, three-fourths cup sugar, and the
tapioca ; turn it into the dish you wish to serve it in ;
have the beaten whites of the eggs✪ Tapioca Custard Pudding ready, sweetened
a little, and spread over the top ; put it into the oven
till a light brown. Eat cold.
0)
frttt J 1flAj $OKj°Usi
list
AND HOW TO COOK THEM. 181
CHARLOTTE RUSSE.
BY MRS. CHAS. 8. BAKER.
(Wife of Representative from New York.)
s>NE quart cream, one-half box Cox's gelatine
thoroughly dissolved. Whip the cream to a
froth, then sift in powdered sugar ; strain the
gelatine before adding ; flavor and sweeten to taste.
Line two molds or glass dishes ; pour in the cream ;
set in the refrigerator to form.
182 STATESMEN'S DISHES;
SPONGE PUDDING.
BY MBS. W. E. MASON.
(Wifo of Representative from Illinois.)
j&NE pint milk, six eggs, two ounces flour, two
ounces butter, two ounces sugar. Boil the
milk, add the flour and then the sugar. When
nearly cold add the butter. Separate the eggs, beat
the yolks, and add the whites just before baking. Set
pudding-dish into water to bake. Eat with sauce.
AND HOW TO COOK THEM.
153
BAKED CUSTARDS.
BY MBS. ALFRED C. HAKMEK,
(Wife of Representative from Pennsylvania.)
fli^^roNE pint of cream, four eggs, cinnamon, almond
Mriffli flavor, and three ounces of sugar. Boil the
**g||fp cream with a piece of cinnamon ; pour it into
a bowl, and when cold add the eggs well beaten and
strained, the sugar powdered, and a few drops of
almond flavor. Bake in small cups in slow oven.
Ia4wusrf
184 STATESMEN'S DISHES; ✪ Charlotte Russe
Page 29 · 7 recipe records on this page
Presented as published in 1890. 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
MAKE eight eggs ; beat whites and yolks separately ; first balance the eight eggs with pulverized sugar and four eggs in flour, after it has been sifted twice ; beat sugar and yolks together, then add the whites and the juice and rind of a large lemon; the rind must be grated fine. Last of all add flour, which must be cut in with a knife. Don't stir at all after adding flour. Grease a pretty mold (a Turk's head is the best) and pour the batter in. Bake quickly. Then make three pints of rich custard, the yolks of five eggs to a pint ; sweeten and season with vanilla. When the cake is perfectly cold — it should always be made a day or so beforehand — cut it carefully across twice, and spread currant or pine apple jelly, or the preserved grated pine apple, between the layers of cake ; put it together carefully so it will not be seen it has been cut ; then have one-half pound of almonds blanched and stick them thick all over the cake with small, thin pieces of citron, and then pour one-pint of good sherry wine over the cake; let it stand all night ; keep the custard on the ice, and just before dinner put the cake in a handsome dish and pour the custard all over it. This is a dish fit for the gods.
WOLF PUDDING.
BY MRS. B. H, NORTON.
(Wife of Representative from Missouri.)
ONE cup of brown sugar, one-half cup of butter, one cup of flour, one cup of blackberry jam, three tablespoonfuls of sour cream, one teaspoonful of soda, three eggs. This is to be mixed into batter. Serve with sauce.
TAPIOCA CUSTARD PUDDING.
BY MRS. A. M. DOCKERY.
(Wife of Representative from Missouri.)
SOAK two tablespoons tapioca over night in cold water ; when ready to make custard, boil one quart of milk ; while boiling add beaten yolks of three eggs, three-fourths cup sugar, and the tapioca ; turn it into the dish you wish to serve it in ; have the beaten whites of the eggs ready, sweetened a little, and spread over the top ; put it into the oven till a light brown. Eat cold.
CHARLOTTE RUSSE.
BY MRS. CHAS. 8. BAKER.
(Wife of Representative from New York.)
ONE quart cream, one-half box Cox's gelatine thoroughly dissolved. Whip the cream to a froth, then sift in powdered sugar ; strain the
gelatine before adding ; flavor and sweeten to taste.
Line two molds or glass dishes ; pour in the cream ;
set in the refrigerator to form.
SPONGE PUDDING.
BY MBS. W. E. MASON.
(Wifo of Representative from Illinois.)
ONE pint milk, six eggs, two ounces flour, two ounces butter, two ounces sugar. Boil the milk, add the flour and then the sugar. When nearly cold add the butter. Separate the eggs, beat the yolks, and add the whites just before baking. Set pudding-dish into water to bake. Eat with sauce.
BAKED CUSTARDS.
BY MBS. ALFRED C. HAKMEK,
(Wife of Representative from Pennsylvania.)
ONE pint of cream, four eggs, cinnamon, almond Mriffli flavor, and three ounces of sugar. Boil the **g||fp cream with a piece of cinnamon ; pour it into a bowl, and when cold add the eggs well beaten and strained, the sugar powdered, and a few drops of almond flavor. Bake in small cups in slow oven.
Records on this page
Cardinal Richelieu PuddingLemon Cake with CustardWolf PuddingTapioca Custard PuddingCharlotte RusseSponge PuddingBaked Custards