Original White House Cookbook

For boiled pudding, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of melted butter, one cupful of flour and a small teaspoonful of baking powder. Sift the flour, powder and salt together, add the melted butter, the eggs well beaten and the milk ; mix into a very smooth batter, a little thicker than for griddlecakes. ALMOND PUDDING. Turn boiling water on to three-fourths of a pound of sweet almonds, let it remain until the skin comes off easily ; rub with a dry cloth ; when dry, pound fine with one large spoonful of rose-water ; beat six eggs to a stiff froth with three spoonfuls of fine white sugar ; mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits ; add almonds, stir altogether and bake in a small pudding-dish with a lining and rim of pastry.. This pudding is best when cold. It will bake in half an hour in a quick oven. APPLE PUDDING, BAKED. Stir two tablespoonfuls of butter and half a cupful of sugar to a cream ; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon and half a dozen sound, green tart apples, grated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg ; bake. To be served cold with cream. BOILED APPLE PUDDING. Take three eggs, three apples, a quarter of a pound of bread crumbs, one lemon, three ounces of sugar, three ounces of currants, half a wineglassful of wine, nutmeg, butter and sugar for sauce. Pare, core and mince the apples and mix with the bread crumbs, nutmeg grated, sugar, currants, the juice of the lemon and half the rind grated. Beat the eggs well, moisten the mixture with these and beat all together, adding the wine last ; put the pudding in a buttered mold, tie it down with a cloth ; boil one hour and a half and serve with sweet sauce. BIRDS' NEST PUDDING. Core and peel eight apples,, put in a dish, fill the places from which the cores have been taken with sugar and a little grated nutmeg ; cover and bake. Beat the yolks of four eggs light, add two teacupfuls of flour, with three even teaspoonfuls of baking powder sifted with it, one pint of milk with a teaspoonful of salt ; then add the whites of the eggs well beaten, pour over the apples and bake one hour in a moderate oven. Serve with sauce. BREAD AND BUTTER PUDDING. No. 1. Butter the sides and bottom of a deep pudding-dish, then butter thin slices of bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit you prefer between each slice, until your dish is full. Beat up two eggs, add a tablespoonful of sifted flour ; stir with this three cupfuls of milk and a little salt; pour this over the bread, let it stand one hour and then bake slowly, with a cover on, three-quarters of an hour ; then take the cover off and brown. Serve with wine and lemon sauce. Pie-plant, cut up in small pieces with plenty of sugar, is fine made in this manner. BREAD AND BUTTER PUDDING. No. 2.