Kiss Pudding No. 2

Ingredients

• % cup sugar
• 2 tbls. corn starch or flour
• 1/2 tbls. butter
• 3 eggs
• 1 qt. milk

Method

1. 1

   Mix dry ingredients and add yolks of eggs and milk.

2. 2

   Put over fire and stir until it is a thick cream.

3. 3

   Add butter.

4. 4

   Whip whites of eggs with part of sugar for meringue.

5. 5

   Put on top and brown lightly in hot oven.

6. 6

   Flavor to taste.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 97. The excerpt below is the record exactly as published.

KISS PUDDING NO. 2. % cup sugar. 2 tbls. corn starch or flour. 1/^ tbls. butter. 3 eggs. 1 qt. milk. Mix dry ingredients and add yolks of eggs and milk. Put over fire and stir until it is a thick cream. Add butter. Whip whites of eggs with part of sugar for meringue. Put on top and brown lightly in hot oven. Flavor to taste. Mrs. J. A. Sibley. DATE PUDDING NO. 3. 1 cup sugar. 1 cup dates. 3 eggs. 3 tbls. flour. 1 cup chopped nuts. Separate eggs, beat whites until stiff, yolks until frothy. Mix flour and sugar, add to the eggs, then chopped fruits, stir just enough to mix. Bake 45 minutes in slow oven. Mrs. J. B. Rowe. CHRISTMAS PLUM PUDDING (English). 8 oz. moist sugar. 4 oz. flour. 8 oz. finely chopped suet. 4 oz. bread crumbs. 8 oz. sultanas, (cleaned). 2 oz. blanched almonds (shred- 8 oz. seeded raisins, (halved). ed). 8 oz. currants, (washed and 1 lemon, (grated rind), dried). 4 eggs. 182 ATLANTA WOMAN'S CLUB COOK BOOK 1 saltspoon grated nutmeg. I/4. pt. milk. 1/2 t-spoon salt. 1 wineglass brandy. 4 oz. mixed candied peel, shred- ed. Mix all dry ingredients together, stir in the well beaten eggs, milk and brandy. Turn the mixture into two well buttered basins ; steam from 5 to 6 hours. Sufficient for eight or nine persons. Mrs. Rupert E. Hall. CABINET PUDDING. 4 doz. macaroons. 1/2 cup maraschino cherries. 1 cup pecans. II/2 cups sugar. 6 eggs. • 2 tbls. gelatine. 1/2 cup warm water. 1 cup grape juice. Beat yolks of eggs and sugar together. Add gelatine which has been dissolved in warm water and grape juice. Put in double boiler and cook till thick. When cool enough add whites of eggs which have been beaten very stiff. Add crumbled macaroons, cherries and pecans. Put in a mold, set in refrigerator to congeal. To serve place on platter and cover with whipped cream and cherries if de- sired. Mrs. Chester Alexander. FROZEN PUDDING. 11/2 qts. milk. 4 eggs. 2 cups sugar. V2 cup flour. 1 envelope gelatine. 1 cup strawberry preserves. 1 cup crystallized fruit. 1 cup pecans. 1 qt. cream. Dissolve gelatine in a little cold water and add to the hot milk. Make a custard of milk, eggs, sugar and flour. When thick strain and cool, then add any flavoring desired (Sherry preferred). Add cream and freeze; when about half frozen add pecans, fruit and preserves. Mrs. S. F. Boykin. ONE-TWO-THREE PASTRY (Good). 1 cup (unsifted) flour. 3 tbls. ice water. 2 tbls. butter or lard. 1/2 t-spoon salt. Mrs. Porter King. PIE CRUST. 4 cups flour. 1 t-spoon salt. 1 cup cooking oil. 1 cup cold water. Rub flour, oil and salt together, then add water. Mrs. Walter E. Smith. FRENCH PASTRY. 1 egg. 1 or 2 tbls. ice water. 1/2 lb. flour. 1/2 lemon (grated peel). 2 tbls. sugar. i/4 lb. butter. 4 egg yolks. 1/2 t-spoon salt. PASTRIES, PUDDINGS AND DUMPLINGS 183 Sift together flour, sugar and salt. Cut in butter and lemon rind. Add beaten yolks and ice water. Set on ice to chill. Roll about 1/8 inch thick, glaze top with beaten egg (white and yolk) sprinkle sugar. Bake in moderate oven, after cutting into desired shapes. Mrs. Bruce Young. PASTRY. 1 cup good flour. Iced water. 14 cup Snowdrift, Pinch of salt. 1/2 t-spoon baking powder. Rub shortening into the flour very thoroughly ; add salt and baking powder, which have been mixed well together. Add enough water to make a dough that can be rolled out, handling as little as possible. Turn pie pan up side down, grease with butter and fit the pastry over it. Stick with fork and bake. Clementine G. Rawling. BLACKBERRY DUMPLING. 2 cups flour. 2 t-spoons baking powder. 1/2 t-spoon salt. 2 tbls. sugar. 2 cups shortening. 1/2 cup ice water. 2 tbls. brown sugar. 1/2 t-spoon butter. Mix flour, salt, baking powder, sugar and water together mak- ing a dough. Roll out 1/4 inch thick and cut into 4 squares. Place pastry in muffin pans and fill with blackberries. Brush with water and dust lightly with brown sugar and butter. Bake in moderate oven for 25 minutes. Serve with vanilla sauce. Mrs. Lily R. Mell. PEACH DUMPLING. 2 cups flour. 1/2 cup sugar. 4 tbls. shortening. 1 t-spoon cinnamon. % cup milk. 1 tbls. butter. 4 t-spoons baking powder. Several peaches. 1/2 t-spoon salt. Mix first 5 ingredients together. Roll 1/2 inch thick, cut into squares, put peaches in each square with cinnamon and sugar to taste. Take corners and pinch together. Place in greased pan, dot with sugar and butter. Bake in moderate oven until brown. Serve hot. Mrs. J. F. Buchanan. APPLE DUMPLING OR COBBLER. 1 cup sugar. 1/2 t-spoon cinnamon. 8 apples. 1/2 t-spoon nutmeg. l^ t-spoon salt. 1/2 tbls. butter

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