Three tablespoons of corn starch, the yolks of five eggs,
six tablespoons of sugar ; beat the eggs light, then add the
sugar, and beat again till very light ; mix the corn starch
with a little cold milk ; mix all together, and stir into it
one quart of milk, just as it is about to boil, having added
a little salt ; stir it until it has thickened well ; pour it into
a dish for the table, and place it in the oven until it will
bear icing; place over the top a layer of canned peaches✪ A Delmonico Pudding,
and it improves it to mix the syrup of the peaches with
the custard part ; beat the whites to a stiff froth, with two
tablespoons white sugar to an egg, then put it into the
oven till it is a light brown.
QUEEN'S PUDDING.
Mrs. A. P. Wightman, Evanston.
One quart of sweet milk, one pint of bread crumbs, five
188
THE HOME COOK BOOK.
eggs, one teaspoon of corn starch, one large or two small
lemons, one cup of common sugar, and one of pulverized
sugar ; bring the milk to a scald, pour it over the bread
crumbs and let it cool ; beat the yolks of the eggs and one
cup of common sugar together, and mix in the corn starch
also ; just before putting in to bake, add the grated rind of
the lemon, and bake twenty minutes. Beat the whites of
the eggs and one cup of pulverized sugar together, and
add the lemon juice; when the pudding is done, put this
on the top and set it in the oven again for a few minutes ;
to be eaten cold.
EOLY-POLY.
M.
Take one quart of flour ; make good buscuit crust ; roll
out one-half inch thick and spread with any kind of fruit,
fresh or preserved ; fold so that the fruit will not run out ;
dip cloth into boiling water, and flour it and lay around
the pudding closely, leaving room to swell ; steam one or
one and one-half hours; serve with boiled sauce; or lay
in steamer without a cloth, and steam for one hour.
KAILKOAD PUDDING.
E. Gage.
Cook a dozen apples soft, then stir in about a pint of
Graham flour ; salt it ; then eat with sugar, cream and
butter ; it is very simple, and good for people troubled
with dyspepsia.
EICE PUDDING.
E. Gage.
One quart of milk, with two tablespoons of rice ; let it
VALUABLE EECIPES.
189
come to a boil, then pour it over two tablespoons of sugar,
one-half cup of raisins, a little lump of butter, flavor with
ground cinnamon✪ Eice Pudding. Bake until thick.
KIOE PUDDING WITHOUT EGGS.
Mrs. C. H. Wheeler, and others.
Two quarts of milk, half a teacup of rice, a little less
than a teacup of sugar, the same quantity of raisins, a tea-
spoon of cinnamon or allspice✪ KIOE Pudding Without Eggs ; wash the rice, and put it
with the rest of the ingredients into the milk; bake rather
slowly from two to three hours ; stir two or three times the
first hour of baking. If properly done, this pudding is
delicious.
COTTAGE PUDDING.
Mr. G. S. Whitaker.
One cup of sugar, one cup of sweet milk, one pint of
flour, two tablespoons of melted butter, one teaspoon of
soda, two teaspoons of cream tartar, one egg✪ Cottage Pudding.
COTTAGE PUDDING.
M. G. Rand.
Page 77 · 6 recipe records on this page
Presented as published in 1896. 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
Three tablespoons of corn starch, the yolks of five eggs, six tablespoons of sugar ; beat the eggs light, then add the sugar, and beat again till very light ; mix the corn starch with a little cold milk ; mix all together, and stir into it one quart of milk, just as it is about to boil, having added a little salt ; stir it until it has thickened well ; pour it into a dish for the table, and place it in the oven until it will bear icing; place over the top a layer of canned peaches, and it improves it to mix the syrup of the peaches with the custard part ; beat the whites to a stiff froth, with two tablespoons white sugar to an egg, then put it into the oven till it is a light brown.
QUEEN'S PUDDING.
Mrs. A. P. Wightman, Evanston. One quart of sweet milk, one pint of bread crumbs, five
eggs, one teaspoon of corn starch, one large or two small lemons, one cup of common sugar, and one of pulverized sugar ; bring the milk to a scald, pour it over the bread crumbs and let it cool ; beat the yolks of the eggs and one cup of common sugar together, and mix in the corn starch also ; just before putting in to bake, add the grated rind of the lemon, and bake twenty minutes. Beat the whites of the eggs and one cup of pulverized sugar together, and add the lemon juice; when the pudding is done, put this on the top and set it in the oven again for a few minutes ; to be eaten cold.
ROLY-POLY.
M.
Take one quart of flour ; make good buscuit crust ; roll out one-half inch thick and spread with any kind of fruit, fresh or preserved ; fold so that the fruit will not run out ; dip cloth into boiling water, and flour it and lay around the pudding closely, leaving room to swell ; steam one or one and one-half hours; serve with boiled sauce; or lay in steamer without a cloth, and steam for one hour.
RAILROAD PUDDING.
E. Gage.
Cook a dozen apples soft, then stir in about a pint of Graham flour ; salt it ; then eat with sugar, cream and butter ; it is very simple, and good for people troubled with dyspepsia.
EICE PUDDING.
E. Gage.
One quart of milk, with two tablespoons of rice ; let it
come to a boil, then pour it over two tablespoons of sugar, one-half cup of raisins, a little lump of butter, flavor with ground cinnamon. Bake until thick.
KIOE PUDDING WITHOUT EGGS.
Mrs. C. H. Wheeler, and others.
Two quarts of milk, half a teacup of rice, a little less than a teacup of sugar, the same quantity of raisins, a teaspoon of cinnamon or allspice ; wash the rice, and put it with the rest of the ingredients into the milk; bake rather slowly from two to three hours ; stir two or three times the first hour of baking. If properly done, this pudding is delicious.
COTTAGE PUDDING.
Mr. G. S. Whitaker.
One cup of sugar, one cup of sweet milk, one pint of flour, two tablespoons of melted butter, one teaspoon of soda, two teaspoons of cream tartar, one egg.
COTTAGE PUDDING.
M. G. Rand.
Records on this page
Queen's PuddingA Delmonico PuddingEice PuddingKIOE Pudding Without EggsCottage PuddingIndian Pudding