Original White House Cookbook

Soak and split some crackers ; lay the surface over with raisins and citron ; put the halves together, tie them in a bag, and boil fifteen minutes in milk and water ; delicious with rich sauce. READY PUDDING. Make a batter of one quart of milk and about one pound of flour ; add six eggs, the yolks and whites separately beaten, a teaspoonful of salt and four tablespoonfuls of sugar. It should be as stiff as can possibly be stirred with a spoon. Dip a spoonful at a time into quick boiling water, boil from five to ten minutes, take out. Serve hot with sauce or syrup. A ROYAL DESSERT. Cut a stale cake into slices an inch and a half in thickness ; pour over them a little good sweet cream ; then fry lightly in fresh butter in a smooth frying pan ; when done, place over each slice of cake a layer of preserves or you may make a rich sauce to be served with it. Another dish equally as good, is to dip thin slices of bread into fresh milk ; have ready two eggs well beaten ; dip the slices in the egg and fry them in butter to a light brown ; when fried, pour over them a syrup, any kind that you choose, and serve hot. Pick over carefully one quart of blueberries and keep them on ice until wanted. Put into each bowl, for each guest, two soda crackers, broken in not too small pieces ; add a few tablespoonfuls of berries, a teaspoonful of powdered sugar and fill the bowl with the richest of cold sweet cream. This is an old-fashioned New England breakfast dish. It also answers for a dessert. HUCKLEBERRIES WITH CRACKERS AND CREAM. SAUCES FOR PUDDINGS. ★ ★ ★ BRANDY SAUCE, COLD. TWO CUPFULS of powdered sugar, half a cupful of butter, one wineglassful of brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter slightly and work it to a light cream with the sugar, then add the brandy and spices ; beat it hard and set aside until wanted. Should be put into a mold to look nicely and serve on a flat dish. BRANDY OR WINE SAUCE. No. 1. Stir a heaping teaspoonful of cornstarch in a little cold water to a smooth paste (or instead use a tablespoonful of sifted flour) ; add to it a cupful of boiling water, with one cupful of sugar, a piece of butter as large as an egg, boil all together ten minutes. Eemove from the fire and when cool, stir into it half of a cupful of brandy or wine. It should be about as thick as thin syrup. BRANDY OR WINE SAUCE. No. 2. Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonfuls of sherry wine or brandy and a quarter of a cupful of boiling water. Beat butter and sugar to a cream, add the whites of the eggs, one at a time, unbeaten, and then the wine or brandy. Place the bowl in hot water and stir till smooth and frothy. RICH WINE SAUCE. One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually and when very light add the wine, which has been made hot, a little at a time, a teaspoonful of grated nutmeg. Place the bowl in a basin of hot water and stir for two minutes. The sauce should be smooth and foamy. SAUCE FOR PLUM PUDDING. (Superior.) Cream together a cupful of sugar and half a cupful of butter ; when light and creamy, add the well-beaten yolks of four eggs. Stir into this (397) SAUCES FOR PUEDINGS.