Danish Pudding

Ingredients

• 1 cup of tapioca
• 3 pints of water
• 1/2 teaspoonful of salt
• 1/2 teacupful of sugar
• a tumbler of bright jelly

Method

1. 1

   Soak tapioca overnight.

2. 2

   Cook in a double boiler with water for 1 hour, stirring often.

3. 3

   Add salt, sugar, and jelly, mix thoroughly, mold, and serve with cream when hardened.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 27. The excerpt below is the record exactly as published.

^ teaspoonful of salt, i^ teaspoonful of pepper. Beat in a raw egg, shape into small conical heaps; put in a greased pan on a hot oven, and as they brown glaze them with butter. Have the oven very hot; also have a very hot platter. Slip a cake- turner under each one and transfer to the hot dish. A. N. Warner & Go.} Embroideries. LUNCHEON. 75 GRAS A l'AMERICAINE. Boil 2 pounds of calf's liver until very tender; save the juice. Pick the liver over, pulling out all the strings and fat. Mash with potato masher to pulp, adding gradually the juice from the liver. Add 2 tablespoofuls of melted butter, salt to taste, a little cayenne, juice of 2 lemons, ^ teaspoonful of allspice; ^ of cinnamon, ^ of cloves. Put it into a mold and let it stand in a cold place 24 hours. Slice and serve. Miss Clara Williams. POTATO TIMBAL. Pare 8 good sized potatoes, cover with boiling water and cook 30 minutes. Drain and mash smooth and light. Add 3 tablespoonfuls of butter, 2 of finely chopped parsley, salt and pepper to taste. Gradually beat into this i cup of milk, hot; stir hard and beat in 3 well beaten eggs. Butter an oval basin and cover it thickly with fine crumbs, fill with the prepared potato and bake in a moderate oven y^ hour. Let the dish stand a few minutes after taking from the oven then invert upon a hot platter. J. S. P. BAKED RICE WITH TOMATOES. Boil I cup of rice till tender, when done mix with a can of tomatoes. Add a little onion chopped very fine and WALEUTINrC VALENTINE & COMPfllHy. YMr ll ISHLv Coacb and Car Yarnisbes and Colors. 76 LUNCHEON. a small piece of butter. Season with pepper and salt to taste. Put in a well buttered dish, lined with bread crumbs and bake to a golden brown. FRIED TOMATOES. Slice fresh ripe tomatoes in half, sprinkle a little salt and pepper over each piece and roll in flour. Put butter in frying pan and when hot put in tomatoes with skin side down, turn, and when cooked make a gravy by pouring over them milk, and simmer, till thick. A green pepper, sliced and fried with them improves the flavor. EGG-PLANT. One large egg-plant, 3 eggs, well beaten, 4 or 5 crack- ers, rolled fine, i tablespoonful of chopped onion, i of celery, butter the size of a walnut. Boil egg-plant in salt water till tender. Beat well and add ingredients. Put in a well buttered mold and bake. Mrs. S. E. Bagshawe. STUFFED EGGS. Boil 6 eggs 20 minutes, remove the shells and cut carefully lengthwise. Remove the yolks and put the whites of each egg separate, so they will fit nicely. Mash the yolks and add i teaspoonful of soft butter, half as much A.N.Warner&Co.} Fancy Goods. LUNCHEON. 77 deviled ham as you have egg. Season to taste with pepper, mustard and a little vinegar. Fill the whites with the mix- ture, smooth them and press the two halves together. Spread the remainder of the yolks on a shallow dish and place the eggs on it. Cover with a thin white sauce. Sprinkle buttered bread crumbs over the whole and bake until a delicate brown. This is a fine dish for Sunday tea. Mrs. T. J. Hudson. VEAL CROQUETTES. Chop fine some cold veal; season highly with salt, pepper, onion juice, celery salt and parsley. Moisten with beaten egg and white sauce, shape in rolls. Roll in bread crumbs, then in beaten egg and again in the crumbs. These are nice for luncheon, served with peas. If canned peas are used, pour off half the liquor in the can. Add milk, let them boil, season with butter, pepper and salt. Thicken a little with flour. Mrs. T. J. Hudson. VA'XSES YflLENTINB & COMPflNY, Coach and Car Yarnishes and Colors. DESSERTS. *'There is a knack in doing many a thing Which labor cannot to perfection bring; Therefore, however great in your own eyes, Pray do not hints from other folks despise." SAUCE FOR PLUM PUDDING. Cream together i cup of sugar and % cup of butter. When light and creamy add the well-beaten yolks of 4 eggs. Stir into this i wine glass of brandy, a pinch of salt, and I large cupful of hot cream or rich milk. Beat this mixture well, place it in a saucepan over the fire, stir until it cooks sufficiently to thicken like cream. Be sure and do not let it boil. Delicious. Mrs. G. W. Hoyt. DANISH PUDDING. Soak I cup of tapioca all night Cook i hour in double boiler with 3 pints of water, stirring often. Add Yi teaspoonful of salt, ^^ teacupful of sugar, a tumbler of bright jelly

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