FoodNetArchive

The Blue grass cook book

1904

Page 60 · 13 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.
2 teaspoons of baking-powder, sifted with flour, 1 pound of raisins, ^ pound of butter, ^ pound of sugar, 4 eggs, 1 cup of new milk✪ Steamed White Pudding. Flour raisins well with some of the 1 pound of flour. Season to taste and steam 3 hours. 232 PUDDINGS SUNDERLAND PUDDING V. C. G. 6 eggs, 3 tablespoons of flour, 1 pint of sweet milk, 1 pinch of salt✪ Sunderland Pudding. Beat the yolks well and mix smoothly with the flour. Add the milk and strain. Whip the whites to a stiff froth; beat them in, and bake immedi- ately. TAPIOCA PUDDING Mrs. Wash Fithian 5 tablespoons of tapioca, 1 quart of new milk, 1 tumbler of cream, ^ tumbler of wine, 4 eggs, Flavor to taste✪ Tapioca Pudding. Soak the tapioca in the new milk over night. Bring it to a boil and add the cream, wine, eggs (beaten separately), sugar, and flavoring. Bake 15 or 20 minutes, and serve with a sauce. 233 THE BLUE GRASS COOK BOOK TIPSY PARSON R. V. J. Moisten sponge cake with 1 cup of sherry wine. Make a custard of 1 pint of milk and yolks of 3 eggs. Pour over cake while hot. Just before it goes to the table, stick it full of blanched almonds. Beat the whites to a stiff froth with 2 tablespoons of powdered sugar; then add 1 cup of sweet cream and pour over cake. Before adding the last, stir in candied fruit, if desired✪ Tipsy Parson. VIRGINIA PLUM PUDDING Mrs. Cyrus McCormick 1^ pounds best seeded raisins, f pound finely chopped citron, ^ pound conserved oranges, 1 pound finely shredded beef suet. Sift over these ingredients 1^ pounds of flour, and mix thoroughly. Beat 6 eggs very light with 1 pound of white sugar, Add ^ grated nutmeg, 1 wineglass of brandy, S teacups bread-crumbs, 234. PUDDINGS Enough sweet milk to make a batter, Spices to taste. Then add 2 teaspoons of baking-powder✪ Virginia Plum Pudding, and lastly all the fruit. Pour in a well-greased mould or pudding-bag and boil 6 hours. YORKSHIRE PUDDING V. C. G. 1 pint of milk, 8 tablespoons of flour, 2 eggs. Salt✪ Yorkshire Pudding. Mis thoroughly, so there will be no lumps, and let stand 10 or 15 minutes to get light. Take some of the gravy from the roast-beef pan and grease a small dripping-pan, leaving it about a \ of an inch thick on the bottom of the pan. Then pour the batter in and bake half an hour, accord- ing to oven. 235 Sauces for Puddings DELICIOUS SAUCE FOR COTTAGE PUDDING Mrs. Joseph H. Holt 1 pint of brown sugar, Lump of butter size of an egg. Yolk of 1 egg✪ Delicious Sauce for Cottage Pudding. Cream the butter, sugar, and egg together. Mix with cream and bring to a boil. Season with whisky. FOAMING SAUCE F. C, G. 1 cup of powdered sugar, 2 tablespoons of butter, 1 glass of wine✪ Foaming Sauce. Stir to a cream and add wineglass of wine grad- 237 THE BLUE GRASS COOK BOOK ually, and beat it hard till very light. Set the bowl over a teakettle of hot water till melted. Do not stir it. HARD SAUCE 1 cup sugar, ^ cup of butter✪ Hard Sauce. Cream together and flavor with lemon, wine, or brandy. HARD SAUCE FOR PLUM PUDDING Cream a cup of butter and work into it 2 cups of powdered sugar. Season with 2 tablespoons French brandy and a scant teaspoon of vanilla. Beat the white of an egg✪ Hard Sauce for Plum Pudding and stir into it. Set on ice and serve with the hot pudding. Some prefer a mixture of whisky and rum to the brandy. LEMON SAUCE 1 pint sugar, 1 tablespoon butter. Pour over ^ pint hot water. Add the juice of 1 lemon. Let it boil, and add 1 tablespoon corn- starc✪ Lemon Sauceh. Strain and serve hot.