Pick and wash two teacupfuls of rice, boil in water till tender,
then add "one pint of milk, let it boil, thicken with two table-
spoonfuls of cornstarch, fill your cups half full with the pudding,
fill up two-thirds full with cold, sweet milk, beat the whites of
four eggs✪ Rice Cup Pudding to a stiff froth and put a spoonful on each cup; set it
in the oven and brown slightly. Serve in cups, hot.
QUEEN OF EICE PUDDING.
Take one teacupful of rice, boiled soft, put it into one pint of
milk (hot is best), then add the yolks of six eggs✪ Queen of Rice Pudding, well beaten,
and bake. Beat the whites of the eggs to a stiff froth, add the
juice of one lemon and one cupful of pulverized sugar. Prepare
this just before your pudding is done. When baked, pour into
a dish and set in the oven a few minutes to dry.
DELICATE PUDDING,
Two eggs, one cupful of sweet milk, one-half cup of sugar, one
cupful of flour, before it is sifted, one teaspoonful of extract of
lemon, one-fourth teaspoon of salt✪ Delicate Pudding, two even teaspoonfuls of
144 PUDDINGS AND SAUCES.
Equity baking-powder. Beat the eggs to a stiff froth, then put
sugar and milk together, add the egg and flour, sifted, with the
baking-powder. Steam thirty minutes over a hot fire, being very
careful not to jar it. Serve with whipped cream or lemon sauce.
CORNSTAKCH PUDDING.
One quart of milk, except enough to wet three tablespoonfuls
of cornstarch, place in a tin pail, set in kettle of boiling water;
add the yolks of four eggs, beaten, half a cup of sugar, the corn-
starch and a little salt; let it boil until it thickens; when cool,
flavor with one teaspoonful of vanilla✪ Cornstarch Pudding; pour into a pudding-dish,
beat the whites of the eggs, add half a cup of sugar, flavor with
extract of lemon, and place it in the oven to brown.
MOUNTAIN SNOW PUDDING.
Three soda crackers, rolled fine, one pint of sweet milk, yolks
of two eggs✪ Mountain Snow Pudding, flavor to taste. Bake half an hour. Beat the whites
of the eggs to a stiff froth, add one cup of sugar, flavor with lem-
on, pour over the pudding, and put it in the oven until a delicate
brown.
DELICIOUS PUDDING.
The yolks of three eggs and white of one, to which add two
tablespoonfuls each of sugar, butter, and flour. Beat all smooth-
ly together, add half a pint of milk; butter two tins or pie-dishes,
and bake in a slow oven twenty minutes. When you take them
out, place one on top of the other, and serve with any nice sauce.
QUEEN or PUDDINGS.
One pint of bread crumbs, one quart of milk, one cupful of
sugar, yolks of four eggs, well beaten, the grated rind of one
lemon, and a piece of butter the size of an egg✪ Queen of Puddings; bake till done;
then spread over the top currant or other jelly. Beat the whites
of the eggs with one cup of sugar and the juice of a lemon, spread
over and brown nicely. Serve with sweetened cream. Best cold.
You may, in strawberry season, substitute fresh berries for pre-
serves.
BADGLEY & BEHRENDT,
MANUFACTURERS OF AND DEALERS IN'
HALL BUILDING,
32 NORTH FIRST STREET,
SAN JOSE, CAL'A.
TIN ROOFING AND ALL KINDS OP JOBBING DONE.
W. S. RICHARDS & CO.
NO. 24
North First
STREET.
MUSIC
HALL
Build titq.
Recognizing the growing demand
for IJecorated Table \Vare, we have
secured the exclusive control of the
follo\ving named decorations of well-
Icnown \Vare, w^hich we can sell by
the piece, or in sets, as desired:
Bro.uyi Indus,
ootc's Burslcm Bro-ur-ti Tournou,
Page 85 · 8 recipe records on this page
Presented as published in 1887. 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
Pick and wash two teacupfuls of rice, boil in water till tender, then add "one pint of milk, let it boil, thicken with two tablespoonfuls of cornstarch, fill your cups half full with the pudding, fill up two-thirds full with cold, sweet milk, beat the whites of four eggs to a stiff froth and put a spoonful on each cup; set it in the oven and brown slightly. Serve in cups, hot.
QUEEN OF RICE PUDDING.
Take one teacupful of rice, boiled soft, put it into one pint of milk (hot is best), then add the yolks of six eggs, well beaten, and bake. Beat the whites of the eggs to a stiff froth, add the juice of one lemon and one cupful of pulverized sugar. Prepare this just before your pudding is done. When baked, pour into a dish and set in the oven a few minutes to dry.
DELICATE PUDDING,
Two eggs, one cupful of sweet milk, one-half cup of sugar, one cupful of flour, before it is sifted, one teaspoonful of extract of lemon, one-fourth teaspoon of salt, two even teaspoonfuls of
Equity baking-powder. Beat the eggs to a stiff froth, then put sugar and milk together, add the egg and flour, sifted, with the baking-powder. Steam thirty minutes over a hot fire, being very careful not to jar it. Serve with whipped cream or lemon sauce.
CORNSTARCH PUDDING.
One quart of milk, except enough to wet three tablespoonfuls of cornstarch, place in a tin pail, set in kettle of boiling water; add the yolks of four eggs, beaten, half a cup of sugar, the cornstarch and a little salt; let it boil until it thickens; when cool, flavor with one teaspoonful of vanilla; pour into a pudding-dish, beat the whites of the eggs, add half a cup of sugar, flavor with extract of lemon, and place it in the oven to brown.
MOUNTAIN SNOW PUDDING.
Three soda crackers, rolled fine, one pint of sweet milk, yolks of two eggs, flavor to taste. Bake half an hour. Beat the whites of the eggs to a stiff froth, add one cup of sugar, flavor with lemon, pour over the pudding, and put it in the oven until a delicate brown.
DELICIOUS PUDDING.
The yolks of three eggs and white of one, to which add two tablespoonfuls each of sugar, butter, and flour. Beat all smoothly together, add half a pint of milk; butter two tins or pie-dishes, and bake in a slow oven twenty minutes. When you take them out, place one on top of the other, and serve with any nice sauce.
QUEEN OF PUDDINGS.
One pint of bread crumbs, one quart of milk, one cupful of sugar, yolks of four eggs, well beaten, the grated rind of one lemon, and a piece of butter the size of an egg; bake till done; then spread over the top currant or other jelly. Beat the whites of the eggs with one cup of sugar and the juice of a lemon, spread over and brown nicely. Serve with sweetened cream. Best cold. You may, in strawberry season, substitute fresh berries for preserves.
BADGLEY & BEHRENDT,
MANUFACTURERS OF AND DEALERS IN'
HALL BUILDING,
32 NORTH FIRST STREET,
SAN JOSE, CAL'A.
TIN ROOFING AND ALL KINDS OP JOBBING DONE.
W. S. RICHARDS & CO.
NO. 24
North First
STREET.
MUSIC HALL
Build titq.
Recognizing the growing demand for IJecorated Table \Vare, we have secured the exclusive control of the follo\ving named decorations of well- Icnown \Vare, w^hich we can sell by the piece, or in sets, as desired:
Bro.uyi Indus,
ootc's Burslcm Bro-ur-ti Tournou,
Records on this page
Rick PuddingRice Cup PuddingDelicious PuddingQueen of Rice PuddingDelicate PuddingCornstarch PuddingMountain Snow PuddingQueen of Puddings