Beat whites, add sugar and vanilla, and when the milk boils,
beat them in. Keep on the fire just long enough to heat
through, stirring all the time. Fill a melon mould and set on
ice to harden. Turn out next day and surround the dish with
whipped cream.
Meringues.
Whites of 8 eggs, i pound of sugar✪ Meringues. Beat to a stifif froth and
season with Sauer's vanilla. Drop on buttered paper or in a
buttered dripping-pan, and bake in a slow oven. They will
pufif and bake a light brown. Lift from the pan and mash in
the bottom with a spoon ; fill the centre with ice-cream, place
2 together and tie with a ribbon.
Snow Pudding.
Cover Yz box of gelatine with i teacup of cold water, and
when softened, pour over it 3 gills of boiling water. Add i
cup of sugar, the juice of i lemon, Y^ teacup of wine. Wher
cold add the well-beaten whites of 3 eggs✪ Snow Pudding. Beat until it begins
to thicken, then pour in a mould to harden. Turn on a flat dish,
and pour around it boiled custard made with the yelks of 3 eggs,
Yz pint of milk and Y^ teacup of sugar.
Rice Caramel Pudding.
One cup of rice, i quart and 2 gills of milk, i teaspoon of
salt, 2 eggs, I stick of cinnamon, ^ cup of sugar✪ Rice Caramel Pudding. Wash rice
and soak in water for 2 hours; drain and put in a boiler with
milk and cinnamon. Cook for i hour, or until rice is thoroughly
done. Put the sugar in the frying-pan and stir until it browns
and has become a liquid. Pour quickly into a 3-pint mould
that has been warmed, and turn the mould around until the
sides are coated with the caramel. Beat the eggs well, and
add them to the rice ; pack the pudding in the mould, cover
PUDDINGS. Si
with a pan, place in a pan of water, and slip in the oven to
bake. Bake for ^ hour, and stand aside to cool. Turn on a
flat dish and serve with custard seasoned with Sauer's vanilla.
Cream Pudding.
Make a cake batter of i cup of butter, i cup of milk, 4 eggs,
2 cups of sugar, 3 cups of flour, i teaspoon of powder, i table-
spoon of Sauer's lemon extract. Bake in shallow pans and cover
with the following when the cake is cold : Put i quart of milk
on to boil ; beat the yelks of 5 eggs, with 4 tablespoons of sugar,
dissolve 2 tablespoons of granulated gelatine in i tablespoon of
milk, and add it to the hot milk; put i teacup of flour and i
teaspoon of butter together, and pour a little of the hot milk on
it to cream well; add this to the eggs, and pour the boiling
milk over them. Cook until thick enough not to run from the
spoon, and when it begins to congeal, spread over the cakes.
Ice with 3 tablespoons of chocolate, 6 tablespoons of cream,
Yi ounce of butter and i teaspoon of vanilla✪ Cream Pudding. Simmer a few
minutes and cover the cream filling.
Corn Starch Pudding.
One pint of milk, 2 light tablespoons of corn starch, i scant
Yz cup of sugar, whites of 3 eggs, i teaspoon of Sauer's vanilla
extract✪ Corn Starch Pudding. Beat the eggs to a stiff froth, dissolve corn starch in
a little of the milk, and stir the sugar in the rest. When the
milk begins to boil, add the corn starch and sugar, and beat in
rapidly the frothed whites. Let it stay on the fire long enough
to cook the eggs a little. Take off and divide in half. Melt
2 ounces of chocolate and beat it in one-half. To the other add
2 tablespoons of fresh cocoanut, and put first the white part
into a dish and then the dark. Set away to harden and serve
with cream.
Page 25 · 5 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.
AI-modernized reading of the original text
Beat whites, add sugar and vanilla, and when the milk boils, beat them in. Keep on the fire just long enough to heat through, stirring all the time. Fill a melon mould and set on ice to harden. Turn out next day and surround the dish with whipped cream.
Meringues.
Whites of 8 eggs, i pound of sugar. Beat to a stiff froth and season with Sauer's vanilla. Drop on buttered paper or in a buttered dripping-pan, and bake in a slow oven. They will puff and bake a light brown. Lift from the pan and mash in the bottom with a spoon ; fill the centre with ice-cream, place 2 together and tie with a ribbon.
Snow Pudding.
Cover Yz box of gelatine with i teacup of cold water, and when softened, pour over it 3 gills of boiling water. Add i cup of sugar, the juice of i lemon, Y^ teacup of wine. When cold add the well-beaten whites of 3 eggs. Beat until it begins to thicken, then pour in a mould to harden. Turn on a flat dish, and pour around it boiled custard made with the yelks of 3 eggs, Yz pint of milk and Y^ teacup of sugar.
Rice Caramel Pudding.
One cup of rice, i quart and 2 gills of milk, i teaspoon of salt, 2 eggs, I stick of cinnamon, ^ cup of sugar. Wash rice and soak in water for 2 hours; drain and put in a boiler with milk and cinnamon. Cook for i hour, or until rice is thoroughly done. Put the sugar in the frying-pan and stir until it browns and has become a liquid. Pour quickly into a 3-pint mould that has been warmed, and turn the mould around until the sides are coated with the caramel. Beat the eggs well, and add them to the rice ; pack the pudding in the mould, cover
PUDDINGS. Si
with a pan, place in a pan of water, and slip in the oven to bake. Bake for ^ hour, and stand aside to cool. Turn on a flat dish and serve with custard seasoned with Sauer's vanilla.
Cream Pudding.
Make a cake batter of i cup of butter, i cup of milk, 4 eggs, 2 cups of sugar, 3 cups of flour, i teaspoon of powder, i tablespoon of Sauer's lemon extract. Bake in shallow pans and cover with the following when the cake is cold : Put i quart of milk on to boil ; beat the yelks of 5 eggs, with 4 tablespoons of sugar, dissolve 2 tablespoons of granulated gelatine in i tablespoon of milk, and add it to the hot milk; put i teacup of flour and i teaspoon of butter together, and pour a little of the hot milk on it to cream well; add this to the eggs, and pour the boiling milk over them. Cook until thick enough not to run from the spoon, and when it begins to congeal, spread over the cakes. Ice with 3 tablespoons of chocolate, 6 tablespoons of cream, Yi ounce of butter and i teaspoon of vanilla. Simmer a few minutes and cover the cream filling.
Corn Starch Pudding.
One pint of milk, 2 light tablespoons of corn starch, i scant Yz cup of sugar, whites of 3 eggs, i teaspoon of Sauer's vanilla extract. Beat the eggs to a stiff froth, dissolve corn starch in a little of the milk, and stir the sugar in the rest. When the milk begins to boil, add the corn starch and sugar, and beat in rapidly the frothed whites. Let it stay on the fire long enough to cook the eggs a little. Take off and divide in half. Melt 2 ounces of chocolate and beat it in one-half. To the other add 2 tablespoons of fresh cocoanut, and put first the white part into a dish and then the dark. Set away to harden and serve with cream.
Records on this page
MeringuesSnow PuddingRice Caramel PuddingCream PuddingCorn Starch Pudding