FoodNet

The way to the heart

1905

Page 24 · 8 recipe records on this page

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sauce. — V4 pound of butter, i pound of white sugar, i pint of wine, whole spice to taste✪ Sauce for Plum Pudding. Stew until the consistency of thick cream. Sweet Potato Pudding. One pound of potatoes, boiled and mashed; ^ pound of butter. Cream the two together and add the yelks of 10 eggs and I pound of sugar✪ Sweet Potato Pudding. Mix all together and beat the whites to a stiff froth, taking out enough to form a meringue. Lastly, beat in the whites and the juice of i lemon. Bake in a pudding mould. When done, spread over the top ^ glass of currant jelly and cover with the meringue; slip in oven and brown. A little wine improves the pudding very much. Grated Pudding. One quart of grated sweet potatoes (raw), i pint of milk, Yz pound of butter, ^•^ pound of brown sugar, 4 eggs, i tea- spoon of allspice, 2 teaspoons of cinnamon✪ Grated Pudding. Mix and bake for I hour. Set the pudding on a plate when it is first put in the oven, and turn a plate over the top until the centre has baked ; then remove the top and allow it to brown. Sauce. — I pound of brown sugar, butter size of an ^%%, i teacup of water, i cup of wine. Cook butter sugar and water until thick, add wine, and serve hot. Boiled Custard. One quart of fresh milk, 4 eggs, 4 tablespoons of sugar, seasoning to taste✪ Boiled Custard. Heat the milk to boiling point. Beat the eggs separately, and add to the yelks the sugar. When the milk is boiling, pour it over the eggs and sugar. Whip the whites and add them at once. Return to the fire and stir until it has thickened. When cold add the seasoning. PUDDINGS. 79 Baked Custard. One quart of new milk, 4 tablespoons of sugar, i tablespoon of Sauer's vanilla, 4 eggs✪ Baked Custard. Beat the eggs separately, and then mix them ; add sugar a spoonful at a time, and pour over them the milk and seasoning. Put in a dish for baking, and set in a pan of cold water. Bake in a moderate oven. Grate nutmeg over the top, and serve with whipped cream. Boiled Cocoanut Custard. Heat I pint of milk and stir slowly into it the yelks of 6 eggs and i pound of grated cocoanut, alternating them, with 5 ounces of sugar✪ Boiled Cocoanut Custard. Put in a vessel of boiling water and slowly simmer, stirring all the time until it is smooth and thick. Take off and pour into jelly glasses ; set on ice until cold. Pile whipped cream that has been seasoned and sweetened, or use the whites instead of the cream. Custard Maccaroons. Make a custard of i^ quarts of milk, 9 eggs and 8 table- spoons of sugar, Sauer's vanilla extract to taste. The custard must be very thick. Place in a dish 8 dozen maccaroons, and pour over them i cup of sherry. When the cakes have taken up the wine, pour the custard over them and set on ice. Serve with whipped cream, dotted over with conserve cherries. Spanish Cream. One quart of milk, 5 eggs, ^ of a box of gelatine, 12 table- spoons of sugar, 2 tablespoons of Sauer's vanilla, i gill of cold wine, I gill of warm wine. Put gelatine to soak in the cold wine, and just before using it pour over the warm wine and strain it into the milk. Beat the yelks light, and pour over them the cold milk; strain in the gelatine, and set on the fire to boil. 8o TESTED VIRGINIA RECIPES.