Cheery Pudding

Ingredients

• A pint of bread crusts or soft crackers
• in a quart of boiling milk
• piece of butter the size of an egg
• one teaspoon of salt
• three eggs
• one and a half teacups of sugar
• a tablespoon of sugar
• a pinch of pulverized cinnamon
• a quart of stoned cherries

Method

1. 1

   Scald the bread crusts or crackers in boiling milk.

2. 2

   Add butter, salt, eggs, sugar, cinnamon, and cherries.

3. 3

   Bake quickly.

As published

This recipe was extracted from The new home cook book (1896), page 83. The excerpt below is the record exactly as published.

CHEERY PUDDING. H. N. Jenks. A pint of bread crusts or soft crackers, scalded in a quart of boiling milk, piece of butter the size of an egg, one teaspoon of salt, three eggs, one and a half teacups of sugar if eaten without sauce, and if with sauce a table spoon of sugar; a pinch of pulverized cinnamon, and a quart of stoned cherries ; bake quickly. JELLY PUDDING. Mrs. C. H. Wheeler. One quart of milk, one pint of bread crumbs, yolks of four beaten eggs, one-half cup of sugar ; bake about half an hour; when cool, spread jelly over the pudding, beat the whites with a little sugar, and spread on top for frost- ing ; set back in the oven a few minutes after the whites have been spread on the pudding ; excellent for Sunday dinners, as it may be eaten cold. BAKEWELL PUDDING. E. M. Walker. Cover a dish with thin puff paste, and put over it a layer of any kind of firm jelly, one-half inch thick ; take the yolks of four eggs, and one white, one-quarter pound 204 THE HOME COOK BOOK. sugar, one-quarter pound butter, twelve sweet and eight bitter almonds, well pounded ; beat all together to a froth, pour over the jelly and bake one-half hour in a moderate oven. KISS PUDDING. Mrs. F. B. Cole. One quart milk, three tablespoons of corn starch, yolks of four eggs, half cup sugar, and a little salt ; put part of the milk, salt and sugar on the stove and let it boil ; dis- solve the corn starch in the rest of the milk ; stir into the milk, and while boiling add the yolks. Flavor with vanilla. Frosting. — Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon, spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top ; then put on grated cocoanut to give it the appearanco of snow flake. SAKATOGA PUDDING. Mrs. A. G. Beardsley. Mix four tablespoons of corn starch in one quart of cold milk ; stir until it boils. When cool, stir in two table- spoons white sugar, six eggs, whites and yolks beaten separately. Put in a large pudding dish, place in a pan of water; bake one and a half hours. Sauce: One cup sugar, half cup butter, the yolks of two eggs, one glass wine. Rub sugar and butter to a cream, add eggs and half the wine. Put the dish in boiling water, stir ten minutes, add the rest of the wine and serve. VALUABLE RECIPES. 205 MERINGUE PUDDING. Mrs. C. A. Rogers. One pint of stale bread crumbs, one quart of milk, the yolks of four eggs, butter the size of an egg, a small cup of sugar, salt, the grated rind of one lemon; bake three- quarters of an hour. When cool, spread the top with preserves or jelly ; beat the whites of the eggs with five tablespoons of pulverized sugar ; spread on the pudding and brown in a quick oven ; eat with cream. OSWEGO PUDDING. Kingford's Starch Company. One quart of milk, three tablespoons of corn starch, /our eggs ; beat the yolks and mix them with a little of che milk and flour; sweeten and flavor with vanilla. Scald the milk and add the other ingredients, boil three minutes, pour into a dish and set away to cool. Beat the whites with four teaspoons of sugar. Cover the pudding with a layer of currant jelly, and spread the beaten whites over the whole. BAKED PUDDING. Mrs. E. C. Chapin. Three tablespoons of corn starch to one quart of milk. Prepare and cook the same as for blanc mange. After it is cool, stir up with it thoroughly two or three eggs, well beaten, and bake half an hour. COEN STARCH LEMON PUDDING. Glen Cove Starch Company. Grate the rind of two lemons, add the juice and rind 206 THE HOME COOK BOOK. to six ounces of sugar and three ounces of the improved corn starch. Stir this well into some cold water, sufficient to make it smooth. Place three pints of milk on the fire ; when boiling add the above, stirring all the time until it thickens. Remove it from the fire and add one ounce of butter and four eggs. Stir again while on the fire, taking care not to allow it to burn ; as soon as it becoms thick, remove it and fill out some small cups or forms, pre- viously dipped in cold water. Place them aside ; in one hour they will be fit to turn out. Cream and sugar or any sauce preferred. Sauce. — One ounce of the improved corn starch in a little cold milk ; blend till smooth ; then pour a pint of boiling milk on it. Beat the whites of four eggs in three ounces of sugar, one glass of brandy; add this to the sauce, and allow it to remain on the fire a short time, stirring all the while. The sauce can be served hot or cold. May be flavored with anything to fancy. ORANGE PUDDING. Nellie. Line the bottom of a pudding dish with stale sponge cake, slice upon the cake six oranges ; make a custard of one quart of milk and five eggs, leaving out the whites of four; beat the whites to a stiff froth, adding sugar, put on top of pudding, and put in the oven until brown. OEANGE PUDDING. Mrs. J. G. Hamilton. Peel and cut five sweet oranges into thin slices, taking VALUABLE EECIPES. 207 out the seeds ; pour over them a coffee cup of white sugar; let a pint of milk get boiling hot, by setting it in a pot of boiling water ; add the yolks of three eggs, well beaten, one tablespoon of corn starch, made smooth with a little cold milk; stir all the time; as soon as thickened, pour over the fruit. Beat the whites to a stiff froth, adding a tablespoon of sugar

Cook this with the app: pantry check, scaling, and the assistant.