Sponge Pudding or Souffle

Ingredients

• one-fourth cup sugar
• one-half cup flour
• one pint milk (boiled)
• one-quarter cup butter
• yolks of five eggs
• whites of five eggs

Method

1. 1

   Mix sugar and flour, wet with cold milk, and stir into boiling milk.

2. 2

   Add butter, then mix with beaten yolks and finally fold in beaten whites.

3. 3

   Bake in cups or shallow dish.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 76. The excerpt below is the record exactly as published.

yolks of five eggs mixed with one-haif a cup of sugar. When at the boiling point remove from fire, let cool and flavor with vanilla. 158 PUDDINGS PUDDING. Mrs. Wilbur S. Walker. One-half cup of butter, one and one-half cup of sugar, two-thirds cup of milk, the whites of four eggs, three cups of sifted flour, three teaspoons of baking powder, one teaspoon each of vanilla and lemon ex- tract. Sauce for pudding: — Beat one egg until light, add juice of two lemons, half cup of sugar. Boil all together until thick. THE QUEEN OF PUDDINGS. Mrs. W. T. Leader. Take one pint of nice bread crumbs, add a quart of milk and one cup sugar, the yolks of four eggs well beaten, and the rind of a fresh lemon grated, a piece of butter the size of an egg. one spoon of flour and bake well. Beat the whites of the eggs to a stiff froth and add one cup of pulverized sugar and the juice of the lemon. Spread over the pudding a layer of jelly and then the whites of the eggs and bake a light brown. QUICK PUFF PUDDING. Two cups flour, one-half teaspoon salt, two tea- spoons baking powder, milk to make drop batter. Steam in individual cups, add four strawberries to each cup. Sauce : — One-half cup butter, one cup sugar, two eggs, one cup milk. Cook. RAISIN PUFFS. Mrs. L. M. Dougherty. Five tablespoons sugar, half cup of butter, one cup sweet milk, two eggs, two teaspoons baking powder, one cup raisins seeded, flour to make as stiff as cake dough ; put in cups' and steam one-half hour. Serve with lemon sauce. RAISIN AND CITRON PUDDING. Mrs. Henry Ewing. Three cups of fine dry bread crumbs, one cup of 1 PUDDINGS 159 beef suet (minced fine), one cup sugar, one cup of chopped raisins, one cup of chopped citron, two cups of sweet milk, three eggs, one teaspoon soda, grated nutmeg and cinnamon. Soak the bread crumbs in the milk and eggs well beaten, add sugar, salt, suet, fruit and spices. Put into a buttered mold with a tight top. Set in a kettle of boiling water and boil three hours. Serve hot with sauce made as follows : Sauce : — One cup sugar, one cup water, one and one-half cups butter, one tablespoon corn starch, one teaspoon vanilla. Beat sugar and butter to a white cream, mix the starch with a little bit of water and stir into a cup of boiling water. Let it boil and then turn slowly into the butter and sugar, beating all the time and add the vanilla. RICE PUDDING. Mrs. Anna Duke Richardson. Three small tablespoons rice, four tablespoons of sugar, one teaspoon butter, one quart milk, nutmeg, pinch salt. Bake two and one-half hours. Stir fre- quently. Serve with cream. RICE PUDDING. Mrs. Georgia Bell, Lincoln, Neb. One cup of rice boiled in one quart of milk, until soft and lost in milk, one cup almonds blanched and cut up in milk. Add two tablespoons of gelatine when rice is partly cool, stir till dissolved. Add cup of sugar and when cold one quart of whipped cream. Serve cold. RICE PUDDING. Mrs. Sarah K. Delano. Mrs. M. E. Duke. One cup of rice soaked over night in a cup of cold water. When time to cook add one cup of raisins, one cup of sugar, one piece of butter, one nutmeg", nine cups of milk. Bake one hour. 160 PUDDINGS ROYAL PUDDIXG. Mrs. Blanche Wells Clark. One box gelatine soaked in one cup water, one-half cup lemon juice and half cup water, two cups sugar and half of the gelatine, warmed and stirred until dissolved. If desired color green, pour in ■ mold and set to cool while you prepare the second part. One cup orange juice, two cups sugar and the other holf of the gelatine. Color red, set to cool till thick as cr^am, then add the well beaten whites of three eggs. Pour into cavity made in green part. Serve with boiled custard or whipped cream. Custard : — Five yolks of eggs, two cups milk, one cup sugar. SAGO PUDDIXG. Mrs. Janie S. Pebbles. To three pints boiling water add one cup of sago. Boil until the sago is transparent, then add one cup sugar ; let cook a few minutes then add four table- spoons sour jelly (currant is best), stir until dissolved; take from the fire and add one teaspoon vanilla. Pour into a dish you wish to serve it from and when cold eat with sweetened cream flavored with vanilla. SCOTCH PIE. Slice four or five tart apples in a granite pie pan. Add two tablespoons water. Cover with a mixture made like biscuits, using either sour milk and soda, or sweet milk and baking powder, only a little more shortening. Stir stiff enough to spread over apples. Serve with apples up, and cover plentifully with a liquid sauce. Good cold or warmed over. SNOW CUSTARD. Mrs. Sara Bond Hanley. Half package gelatine, three eggs, one-half cup of sugar, juice of one lemon. Soak eelatine one hour in cup of cold water, then add sugar, lemon juice, and one pint boiling water ; stir until dissolved, and set away until quite cold ; then beat the whites of eggs very stiff and whip the gelatine in them spoonful at a / PUDDINGS 161 time, whipping slowly and evenly for half an hour or till quite stiff. Serve in sherbet cups with whipped cream piled on top. Or can be moulded in small cups and served with plain custard made of the yolks of the eggs. SPONGE PUDDING. Miss Ida Matthews. One pint new milk, two tablespoons flour. Make thickening with flour and part of the milk. Put the rest of milk in a double boiler. When it boils stir in the thickening. Cream one cup sugar and one- third cup butter, stir into the thickened milk. Remove from fire and cool. Beat five eggs separately, stir in the yolks first and then the whites ; flavor. Butter a two-quart pan, pour the pudding in, set in a pan of hot water and bake one hour in a slow oven. Serve warm, Dressing : — One cup sugar, one-half cup butter, white of one egg beaten stiff. Heat on back of stove. SPONGE PUDDING OR SOUFFLE. Mrs. John M. Jewett, Chicago. One-fourth cup sugar, one-half cup flour, one pint milk (boiled), one-quarter cup butter, yolks five eggs whites of five eggs

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