Cracker Pudding, No. 1

Ingredients

• 4 crackers rolled fine
• i quart milk
• yolks of 3 eggs
• sugar and salt to taste
• }i cup raisins
• white of eggs on top

Method

1. 1

   Mix ingredients, to be eaten cold.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 14. The excerpt below is the record exactly as published.

I quart milk put on stove in double boiler, heat scalding hot. Beat up 2 egg!i, 3 tablespoon^ls of flour, a little salt, beat into milk, melt chocolate, beat in, make as dark as you like, serve with whipped cream. Very nice. . Mrs. I. W. Leghton, Portland, hkc. COCOANUr PUDDING. Grease a deep dish with butter then break up two large slices of bread into it, pour milk over it, and sprinkle >4 of a cup of pre- pared cocoanut, then beat the yolks of 2 eggs (save whites for frosting) and sugar enough to sweeten to taste, a Tittle salt and milk. It takes about i pint of milk in all, part of this is poured over the bread crumbs at first. Bake in a moderate oven ; when done beat the whites of the eggs to a stiff froth, add 2 spoonfuls sugar and pour over the top of the pudding, then set it in the oven to brown lightly. It is best when cold. Mrs. F. H. Sanborn. ORANGE PUDDING, No. i. To I pint of water add t. small cup sugar, when boiling stir in 3 tablespoons- corn starch, after, removing from fire add juice of i lemon and juice and pulp of 3 oranges ; when cold -serve with whipped cream. Mrs. Ernest. Crank. ORANGE PUDDING, No. 2. Peel and slice 6 oranges, sprinkle over them ^ cup sugar, boil I pint of milk, add I whole egg and the yolks of 2, >4 cup of sugar and 2 tablespoonfuls com starch, boil until it thickens, then pour it over the oranges. Beat the whites of the eggs to a- stiff froth, and put on top. Brown in oven. PUDDING. 45 HALF HOUR PUDDING. Cream yi cup butter with i cup sugar. To this add i pint cold mushy beat well and and then add the beaten yolks of 4 eggs, and lastly the beaten whites. Bake ^ hour and serve immedi- ately with brown sugar sauce. BROWN SUGAR SAUCE FOR SAME. ^ cup butter/ 1 small cup brown sugar, beaten to a cream, add 4 tablespoonfuls cream, one at a time, flavor with vanilla and set over the tea kettle until it is served. Nellie G. Mavhew. LEMON FROSTED RICE PUDDING. I quart sweet milk, }i teacup rice, 4 eggs, i large cup of sugar, 2 lemons, salt. Put the rice in the milk, and place in a double boiler to cook, when rice is well done remove from stove and let partly cool. Then add 2 whole eggs and the yolks of 2 eggs, (saving the whites for frosting), the juice of 2 lemons, and the sugar, put in oven and bake about half an hour, then beat the whites of the 2 eggs stiff, add ^ *a cup of sugar, put on top and place in a hot oven until brown. Mrs. a. R. Gilson. CUP PUFFS. w yi cup of white sugar, ^ cup of milk, 2 eggs, 2 teaspoons of baking powder, a pinch of salt, flour enough to make a batter that will fall from the spoon. Butter 6 teacups and put a spoonful of batter in each ; then a little fresh fruit, then fill half full of batter. Steam an hour in a steamer. They come out of the cups perfect puff balls. Serve with liquid sauce. Mrs. a. R. Gilson. RASPBERRY PUDDING. Mix I pint of flour as you would for cream tartar biscuit, only a little shorter, roll out thin (i inch) then place i quart of berries on the crust and gather up the edges, covering the berries, place in a I I ; 45 MACMUS COOK BCOK. deep dishy steam i hour, then turn upside down in a dish, cut in four quarters, lift the crust and add plenty of sugar and butter ; let it stand ji few minutes and serve. No sauce j-equired. Mrs. Anna PZavy, Sioux City, Iowa. SUET PUDDING, No. i. I cup molasses, i cup milk, i cup chopped suet, i cup raisins, 3}i cups flour, I teaspoonfol soda, i teaspoonful cinnamon, a little nutmeg, salt, citron and currants if desired. Steam 3 hours. Mrs. W. W. Bradbury. SUET PUDDING, No. 2. I egg, y^ cup sugar, i coffee cup sweet milk, 2 teaspoonfuls cream tartar, i teaspoonful soda, i cup chopped suet, flour to thicken as for cake, fruit, spices and saU. Steam i yi hours. SAUCE FOR SAME. I lablespoonful cornstarch, wet with cold water, pour on hot water to cook it. Add i teaspoonful butter and i teacup sugar. Olive V. Kelly, Whitewater, Wis. SUET PUDDING, No. 3. I cup chopped raisins i or whole if preferred), 2 cups suet or pork, chopped or cut fine, and fried a little, i cup sweet ipilk, ^ cup molasses, i teaspoon soda, 4 cups flour. Steam 2 hours. Eat with sugar sauce, same as made for cottage pudding. Addie Gray, Wesley, Me. SPONGE CAKE PUDDING. ^ cup sugar, }4 cup flour, }( cup butter, 1 pint milk, yolks and whites of 5 eggs beaten separately. Mi|: sugar and flour together, wet with a little cold milk and then stir into boiling milk. Cook until it thickens and is smooth, then add butter, and when well PUDDING. 47 mixed stir into the well beaten yolks. Then, add whites of eggs beaten stiff. Bake in cups placed in pan of hot water in oven. . SAUCE FOR SAME. }( cup butter, }4 cup sugar, ^J^ -cup /ef^am ; cream the butter and sugar together and then the cream. Place over kettle for few minutes, then beat with egg beater. Vanilla. CORKIE F. McGOULDRlCK. RICE PUDDING. I cop rice, i quart milk, 4 eggs, tablespoon butter, i cup sugar, salt. Boil rice in pint of milk or water until tender, then remove from fire, add eggs, sugar, salt and milk beaten together, mix, pour in pudding dish, break butter in small pieces on surface ; bake in ^ steady oven 30 minutes ; flavor with lemon or vanilla ; also 1 eup of §01 raisins. Mrs. Ernest Crane FRUIT PUDDING, No. i. 01 • Soak ^ box gelatine in i cup cold water one hour, add i cup giji boiling water, the juice of 2 lemons, 2 cups Jm^ar ; let this stand Ifg until it begins to thicken, then add 2 oranges, 2 bananas, 6 figs, 9 dates, 10 nuts, cut this all fine and stir all together. Serve with whipped cream. Mrs. 'Walter Hill. FRUIT PUDDING, No. 2. }i box gelatine soaked in i cup cold water. Then add i cup boiling water. Pour this over peaches, oranges, pineapple or any fruit, sweeten and set in cool place. Serve with whipped cream. Mrs W. L. Northey. FRUIT PUDDING, No. 3. I large cup butter, 2 cups sugar, 4 eggs, 4 cups flour, 2 cups raisins, 2 cups currants, ^ cup milk, ^ lb. citron, ^ lb. candied lemon peel. 2 teaspoonfuls cloves, i nutmeg, i teaspoonful soda ; chop citron and lemon peel. Steam 3 hours. M. F. Longfellow. 48 IIACHUS COOK BOOK. DARK PUDDING. (Good.) 1 egg, I cup moluses, >^ cup sugar, 2 tablespoonfuls melted butter, cup sour milk, i teaspoon soda, }i teaspoon spices, i cap raisins, i cup currants. 3 cup« flour, salt. Steam 3 hours. SAUCE FX)R SAME. 2 eggs beaten well, ^ cup sugar, }4 cup melted butter, i table- spoonful com starch, i cup boiling water. Margaret Gilson. CRACKER PUDDING, No.. I. 4 crackers rolled fine, i quart milk, yolks of 3 eggs, sugar and salt to taste, }i cup raisins ; white of eggs on top. To be eaten cold. Mrs. Sarah Albek. CRACKER PUDDING, No. 2

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