in a layer of lady fingers or stale sponge cahe^ then a
few pieces of fruit, and repeat till the mould is nearl}^ full.
Pour one pint of boiling milk into the yolks of three eggs^
beaten with three tahlespoonfuls of sugar and half a salt-
spoonful of salt✪ Cabinet Pudding. Pour over the cake in the mould. Set
the mould in a pan of warm water on the back of the stove
half an hour, then bake one hour, keeping it in the pan of
hot water. Or steam it one hour. Serve hot with wine
or foamy sauce.
Six macaroons or six cocoanut cakes may also be used,
and the custard may be flavored with wine,
Christmas Plum Pudding. {Mrs. J, M. Towne.)
One pint and a half of grated bread crumbs (soft, not
dried), one pint of chopped suet., one pint and a half of
currants and stoned raisins mixed, half a cup of citron
shaved thin, one scant cup of sugar., half a teaspoonful
of salt^ half a teaspoonful of grated nutmeg j fioe eggs.,
two even tablespoonfuls of flour^ made into a thin batter
with milk., and half a glass of brandy✪ Christmas Plum Pudding. Mix in the order
given, an(i boil or steam four hours. Serve with yellow
sauce.
Thanksgiving Plum Pudding. {Mrs. S. M. Bailey.)
Six butter crackers., rolled fine, and soaked in three
pints of milk. Cream one quarter of a cup of butter with
one cup of sugar ; add half a teaspoonfid of salt., one
teaspoonful of mixed spice., and six well-beaten eggs. Stir
it all into the milk, and add one pound of the best raisins.
Bake in a deep pudding-dish, well greased with cold
butter. Bake very slowly in a moderate oven three or
four hours. Stir several times during the first hour, to
keep the raisins from settling. Make half of this receipt
and steam it in a pudding-mould. Butter the mould, and
line it with macaroons.
The Boston Cook Book.
341
CUSTARDS, JELLIES, AND CREAMS.
Soak the moss in cold water fifteen minutes ; pick over,
wash, tie in a lace bag, and put it into the double
boiler with the milk. Boil until the milk thickens when
dropped on a cool plate. Add the salt ; strain and flavor.
Mould in small cups or in egg-shells. Break off a piece
as large as a ten-cent piece on one end of the egg-shell,
pour out the egg, rinse the shells, stand them upright in a
pan of meal, and fill with the blanc-mange. Serve blanc-
mange with sugar and cream ^ also with apple or grape
jelly ; or put half a peach or anj^ candied fruit in the bot-
tom of the cup before filling.
Blanc-mange may be made b}^ using one tablespoon-
ful of sea-moss farina. Stir it into the boiling milk,
and cook twenty minutes. Or use three tahlespoonfuls of
Hecker's farina in the same wa}'. Cornstarch and gela-
tine are often used, but they are neither palatable nor
nutritious without eggs.
Chocolate Pudding. — Use the same proportion of moss
and milk as in the preceding rule. Put one square of
chocolate in a saucepan with two tablespoon fids each of
sugar and water. Stir, and boil until smooth ; add a little
of the milk, until thin enough to pour easily, then mix it
well with the remainder of the milk✪ Chocolate Pudding. Add the moss, and
boil till thick.
Irish Moss Blanc-Mange.
3^ cup Irish moss.
1 quart milk.
1 saltspoonful salt.
1 teaspoonful vanilla✪ Irish Moss Blanc-Mange.
342
The Boston Cook Book.
Danish Pudding, or Fruit Tapioca.
^ cup pearl tapioca. 1 3^ cup sugar.
\% pint boiling water. % tumbler currant jelly.
1 saltspoonful salt✪ Danish Pudding, or Fruit Tapioca. \
Page 201 · 6 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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in a layer of lady fingers or stale sponge cahe^ then a
few pieces of fruit, and repeat till the mould is nearl}^ full.
Pour one pint of boiling milk into the yolks of three eggs^
beaten with three tahlespoonfuls of sugar and half a salt-
spoonful of salt. Pour over the cake in the mould. Set
the mould in a pan of warm water on the back of the stove
half an hour, then bake one hour, keeping it in the pan of
hot water. Or steam it one hour. Serve hot with wine
or foamy sauce.
Six macaroons or six cocoanut cakes may also be used,
and the custard may be flavored with wine,
Christmas Plum Pudding. {Mrs. J, M. Towne.)
One pint and a half of grated bread crumbs (soft, not
dried), one pint of chopped suet., one pint and a half of
currants and stoned raisins mixed, half a cup of citron
shaved thin, one scant cup of sugar., half a teaspoonful
of salt^ half a teaspoonful of grated nutmeg j fioe eggs.,
two even tablespoonfuls of flour^ made into a thin batter
with milk., and half a glass of brandy. Mix in the order
given, an(i boil or steam four hours. Serve with yellow
sauce.
Thanksgiving Plum Pudding. {Mrs. S. M. Bailey.)
Six butter crackers., rolled fine, and soaked in three
pints of milk. Cream one quarter of a cup of butter with
one cup of sugar ; add half a teaspoonfid of salt., one
teaspoonful of mixed spice., and six well-beaten eggs. Stir
it all into the milk, and add one pound of the best raisins.
Bake in a deep pudding-dish, well greased with cold
butter. Bake very slowly in a moderate oven three or
four hours. Stir several times during the first hour, to
keep the raisins from settling. Make half of this receipt
and steam it in a pudding-mould. Butter the mould, and
line it with macaroons.
The Boston Cook Book.
341
CUSTARDS, JELLIES, AND CREAMS.
Soak the moss in cold water fifteen minutes ; pick over,
wash, tie in a lace bag, and put it into the double
boiler with the milk. Boil until the milk thickens when
dropped on a cool plate. Add the salt ; strain and flavor.
Mould in small cups or in egg-shells. Break off a piece
as large as a ten-cent piece on one end of the egg-shell,
pour out the egg, rinse the shells, stand them upright in a
pan of meal, and fill with the blanc-mange. Serve blanc-
mange with sugar and cream ^ also with apple or grape
jelly ; or put half a peach or anj^ candied fruit in the bot-
tom of the cup before filling.
Blanc-mange may be made b}^ using one tablespoon-
ful of sea-moss farina. Stir it into the boiling milk,
and cook twenty minutes. Or use three tahlespoonfuls of
Hecker's farina in the same wa}'. Cornstarch and gela-
tine are often used, but they are neither palatable nor
nutritious without eggs.
Chocolate Pudding. — Use the same proportion of moss
and milk as in the preceding rule. Put one square of
chocolate in a saucepan with two tablespoon fids each of
sugar and water. Stir, and boil until smooth ; add a little
of the milk, until thin enough to pour easily, then mix it
well with the remainder of the milk. Add the moss, and
boil till thick.
Irish Moss Blanc-Mange.
3^ cup Irish moss.
1 quart milk.
1 saltspoonful salt.
1 teaspoonful vanilla.
342
The Boston Cook Book.
Danish Pudding, or Fruit Tapioca.
^ cup pearl tapioca. 1 3^ cup sugar.
\% pint boiling water. % tumbler currant jelly.
1 saltspoonful salt. \