Cream for Cake Cream Pudding

Ingredients

• One pint of sweet milk
• One tea-spoonful of vanilla
• One-half tea-spoonful of salt
• One-quarter cupful of butter
• Three-quarters cupful of sugar
• Two table-spoonfuls of corn-starch

Method

1. 1

   Wet corn-starch in a little milk, add butter to the rest of the milk, heat in a milk boiler, and when boiling, stir in corn-starch.

2. 2

   Cook for five minutes, then add sugar and salt, and remove from heat.

3. 3

   Add flavoring when nearly cold.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 186. The excerpt below is the record exactly as published.

One-half tea-spoonful of salt. One tea-spoonful of butter. Two eggs (whites). Wet the corn-starch in a table-spoonful of the milk, place the rice and the rest of the milk together in a double-boiler, and boil them ten minutes ; then add the corn-starch, cook five minutes more, and stir in the rest of the ingredients, adding only half the sugar ; then turn the whole into a pudding-dish. Beat the whites of the eggs stiif, add the other half of the sugar, spread the egg on top of the pudding, and brown nicely. Serve with a 428 THE PATTERN COOK-BOOK. LEMON SATTCE. Two eggs (yolks). One cupful of sugar. One large lemon, (juice and half the grated rind). Beat the yolks well, add the sugar, and stir until creamy ; then add the juice of the lemon and the grated rind, stir thoroughly, and serve. Oranges may be used in place of the lemons, and one orange with half a lemon will also make a pleasing combination. This forms a particularly pretty dessert, the pudding being very white and the sauce a golden yellow. CREAM TAPIOCA PUDDING. The following recipe will make enough for seven per- sons. The pudding is a most satisfactory one and is to be eaten cold without sauce. Three table-spoonfuls of pearl tapioca. Three table-spoonfuls of prepared cocoanut. One tea-spoonful of salt. One quart of milk. Four eggs. One cupful of sugar. • Soak the tapioca over night in enough water or milk to cover it. In the morning place it in a milk boiler with the quart of milk, and boil it half an hour. Beat the yolks of the eggs, the sugar and the cocoanut well together, add this mixture to the milk, and boil ten min- utes longer ; then put in the salt, and pour the whole into a pudding-dish. Beat the whites of the eggs stiff, add to them a table-spoonful of sugar, spread them on top of the PUDDINGS. 429 pudding, sprinkle a thin layer of cocoanut over the top of the egg, and brown delicately in the oven. BAKED BATTER PUDDING. One pint of flour One quart of milk. Four eggs. One tea-spoonful of salt. Stir the flour into the milk, beat well, and when smooth, add the beaten eggs and the salt. Butter a pud- ding-dish, pour in the batter, bake one hour in a rather hot oven, and serve immediately with HARD SAUCE. One-half cupful of butter. One cupful of powdered sugar. Flavoring to suit. Beat the butter to a cream, and gradually add the sugar. The flavoring may be of any preferred variety. If wine is chosen, use three table-spoonfuls of it, beat- ing it in gradually. If lemon or vanilla extract is preferred add a scanty tea-spoonful ; or the rind and juice of a fresh lemon may be used. As soon as the sauce is finished heap it lightly and roughly on the dish in which it is to be served, and set it in the ice chest until needed. The pudding is sometimes spread with" butter by each person at table individually and eaten with lemon-juice and sugar instead of a sauce. CAKE CREAM PUDDING. Three eggs. One cupful of sugar. ^ 430 THE FA TTEKN COOK-BOOK. - One and one-half cupfuls of flour Two table-spoonfuls of water One-half tea-spoonful of baking-powder. Stir the baking-powder into the flour ; then beat the eggs light, add to them first the water and sugar and then the flour, and bake on two buttered pie-tins. When the cakes are done split each with a fork, and place inside it the following cream. CREAM. One pint of sweet milk. One tea-spoonful of vanilla. One-half tea-spoonful of salt. One-quarter cupful of butter. Three-quarters cupful of sugar. Two table-spoonfuls of corn-starch

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