Ebook - Recipes Tried And True (1894 Cookbook).txt

OCEANICA PUDDING. MRS. NED THATCHER.

One pint of bread crumbs, one quart of milk, one cup of sugar, four

eggs (yolks), butter the size of an egg, grated rind of one lemon;

mix, and bake until done, but not watery. Beat the whites of three

eggs with one cup of sugar, into which has been stirred the juice of

one lemon. Spread over the pudding a layer of jelly and the whites of

eggs. Replace in oven until a nice brown. Serve with sauce.

PUDDING. M. E. B.

One pint of flour, one heaping teaspoon of baking powder, one egg, a

pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix

with water or sweet milk to form a thick batter. Fill a pan one-half

full of fruit, sweetened with sugar, and pour the mixture over it.

Put pan in a steamer, and steam one hour. To be eaten with sauce.

PEACH PUDDING. MRS. J. H. REED.

Fill a pudding dish with peaches, cooked and sweetened; pour over them

a batter made of one pint of sweet milk, four eggs, one cup of sugar,

one tablespoon of butter, a little salt, one teaspoon of baking

powder, and two cups of flour. Place in oven, and bake until a rich

brown. Serve with cream.

COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.

Use a piece of rennet about the size of a half dollar. Take two

quarts of good sweet milk, and warm it to the heat of new milk;

sweeten to taste; flavor with nutmeg. Soak the rennet in three or

four tablespoons of warm water a few moments; then place it in the

middle of the pan of milk (with a string attached, and laid out over

the edge of the pan, so that it can be removed without breaking the

custard); set in a cool place until solid. Serve with cream. This is

a very delicate dish for invalids.

POTATO PUDDING. MRS. J. F. McNEAL.

One and one-half pints of mashed potato, one teacup of sugar, one-half

cup of butter, one cup of flour, one quart of milk, four eggs, and

salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.

QUEEN PUDDING. MRS. T. J. McMURRAY.

One pint of bread crumbs, one quart of milk, one cup of sugar, the

yolks of four eggs, the grated rind of one lemon, and a piece of

butter the size of a hen's egg. Bake like a custard. When done,

cover with the whites of the eggs, beaten to a stiff froth with one

cup of sugar and the juice of the lemon. Put back in oven, and brown

lightly.

RICE PUDDING. MRS. ELIZA DICKERSON.

Wash a small cup of rice, and put into a quart of milk; season to

Page 33