FoodNetArchive

The Blue grass cook book

1904

Page 58 · 14 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
^ pint of butter (heaping), 1 cup of new milk, 1 teaspoon of cream of tartar, ^ teaspoon of soda✪ Cottage Pudding. Beat whites of eggs to stiff froth. Season all 222 PUDDINGS with fresh lemon or whisky. Bake in buttered gem moulds and serve with rich sauce for cottage pud- ding. DELICIOUS CREAM PUDDING Mrs. James E. Clay 6 eggs, 1 tablespoon butter, 1 large cup of cream, 1 full pint of sugar, 2 tablespoons flour✪ Delicious Cream Pudding. Season lightly with lemon. Beat the yolks, saving the whites and half the sugar for the meringue. Add butter and sugar, then sift in flour, then lemon and cream. Pour in pudding-pan and bake. Add the meringue and brown shghtly. DIXIE PUDDING 1 pint bread-crumbs, 1 quart milk, 1 tablespoon sugar. Yolks of 6 eggs✪ Dixie Pudding. Stir the bread-crumbs into the boiling milk, add the sugar and well-beaten yolks. Flavor with £23 THE BLUE GRASS COOK BOOK vanilla and bake till it begins to thicken. Add 2 cups of sugar to the 6 whites which have been well beaten. Cover the top of pudding with acid jelly and spread on the meringue and stick al- monds here and there on the top. Let it brown and serve cold with cream or sauce. A little wine may be used by leaving out the same quantity of milk. FIG PUDDING 3 eggs, 1 scant coffeecup of sugar, 1 cup of sweet milk, 1 cup of butter, 2 heaping cups of bread-crumbs, 1 pound of figs, chopped fine, 1 wineglass of sherry, 2 tablespoons of flour, with 2 teaspoons of baking-powder✪ Fig Pudding, sifted in the flour. Steam 3 hours. Serve with sauce. Put pudding in a cake-mould and set in steamer. FINE ENGLISH PLUM PUDDING V. C. G. ^ pound of flour, f pound of bread-crumbs, 224 PUDDINGS 6 ounces of suet, chopped fine, 1 pound of seeded raisins, ^ pound of currants, ^ pound of citron, chopped fintj ^ teaspoon of nutmeg, ^ teaspoon of cinnamon, ^ teaspoon of salt, ^ glass of brandy, ^ cup of light brown sugar, 3 eggs, well beaten, 1 pint of sweet milk. Grated rind of 1 orange or lemon✪ Fine English Plum Pudding. Steam constantly 4 or 5 hours. Eat with brandy sauce. This is a splendid recipe. FLOAT V, C. G. 8 eggs, 1^ pints of milk, 1 cup of sugar. Heaping tablespoon of cornstarch✪ Float. Flavor with vanilla. Cook tiU thick. Serve in glasses. 225 THE BLUE GRASS COOK BOOK INDIAN PUDDING R. V. J. Boil 1 cup of meal in 1 pint of milk till it thickens. Add ^ cup of sugar, ^ cup of molasses, 1 tablespoon of butter, 1 pint of cold milk, salt to taste✪ Indian Pudding. Steam and serve with hard sauce. JEFF DAVIS PUDDING 3 eggs, 2^ teacups of 'Sugar, 1 teacup of cream, 1 small cup of butter, 3 tablespoons of flour✪ Jeff Davis Pudding. Season with lemon or nutmeg. KENILWORTH PUDDING E. D. P. 1 cup of apples, chopped fine✪ Kenilworth Pudding, 1 cup of sweet milk, 1 cup of sugar, 1 cup of bread-crumbs, 1 cup of raisins or currants, 226 PUDDINGS 2 eggs, well beaten, Butter size of an egg, 1 teaspoon of cinnamon. Bake ^ hour. Serve hot with wine sauce. LADY LEE PUDDING R. V. J. 1 cup of suet, chopped fine, 1 cup of molasses, 1 cup of milk, with teaspoon of soda, 1 cup of raisins, currants, and citron, mixed, 2^ cups of flour. Boil 3 hours. NUT PUDDING 6 eggs, 1^ cups of sugar, 3 cups grated almonds or pecans, Teaspoonful vanilla, Teaspoonful baking-powder, 1 tablespoon flour. ✪ Snow Pudding