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The 1918 Fanny Farmer Cookbook
1
/2 cup milk
1
2
cup sugar
1
3/4 cups flour
eggs
3
teaspoons baking
powder
Mix same as Cottage Pudding, and bake in buttered individual tins. Serve with Orange Sauce.
2
2
Chocolate Pudding
/4 cup
butter
1
3
teaspoons baking powder
cup sugar
Whites 2 eggs
1
Yolks 2
eggs
1
1/3 squares unsweetened
chocolate
/2 cup milk
/8 teaspoon salt
3/8 cups
1
1
1
flour
1
/4 teaspoon vanilla
Cream the butter, and add one−half the sugar gradually. Beat yolks of eggs until thick and
lemon−colored, and add, gradually, remaining sugar. Combine mixtures, and add milk
alternately
with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until
stiff, melted chocolate, and vanilla. Bake in an angel−cake pan remove from pan, cool, fill the
centre with whipped cream, sweetened and flavored, and pour around.
2
3
Chocolate Sauce. Boil one cup sugar, one half−cup water, and a few grains
cream−of−tartar
until of the consistency of a thin syrup. Melt one and one−half squares chocolate and pour on
gradually the hot syrup. Cool slightly, and flavor with one−fourth teaspoon vanilla.
2
4
Custard Soufflé
3
1
1
tablespoons butter
1
cup scalded milk
/4 cup flour
4
eggs
/4 cup sugar
1
/2 teaspoon salt
Chapter XXIII − HOT PUDDINGS
451
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