San Rafael cook book, 1906

CHOCOLATE PUDDING— Mrs. Chas. S. Fay. Weigh 5 oz. butter, 5 oz. sugar and 5 oz. of chocolate, put all in a steamer saucepan and let stand until melted, then take 5 eggs separating the yolks, put the yolks into your other ingredients and stir until stiff; now beat your whites very stiffly and put all together; grease your mold, shake a little granulated sugar on, put mold into a saucepan with a little water and put in oven. Cook 1 hour; serve hot with hot chocolate sauce. CHOCOLATE PUDDING— Mrs. J. K. Armsby. 12 tablespoons of bread crumbs, 6 tablespoons of grated chocolate, 1 qt. milk, 4 eggs keeping out the whites of two, for the meringue. 1 teacup sugar. Boil bread crumbs, milk, sugar, and chocolate together until thick. When cold add eggs well beaten. Bake % of an hour. Before serving drop on a meringue and brown slightly. To be eaten hot with hard sauce. CHOCOLATE PUDDING— Mrs. Ludwig Schwabacher. Boil % pound of chocolate with % cup of milk and set aside to cool. Take yolks of 6 eggs and 6 tablespoons of sugar stir until very light, then add 3 tablespoons of finely rolled crackers to chocolate. A little vanilla, a pinch of cinnamon, and beat all until light. Beat whites to a stiff froth and fold into the mixture, put into a well buttered pudding form, close up tightly and boll for one hour. Serve with whipped cream. COTTAGE PUDDING — Mrs. Carter P. Pomeroy. Put in mixing bowl first 3 tablespoons melted butter, 1 cup sugar, 1 beaten egg, 1 light pt. of flour with 2 teaspoons baking powder sifted with it, and 1 cup of sweet milk last of all. This will seem thin, but will make a nice loaf, light and tender. Serve hot with wine or other sauce. MACAROON PUDDING— Mrs. Anna Stubbe,Banning. Take 6 eggs, beat the yolks with % cup powdered sugar, add % lb. of stale macaroons and % lb. ladyfingers, powder them, either by chopping or rolling. Beat the whites to a stiff froth and mix with the rest. line the pudding dish with canidy made of yellow sugar. Boil from 1½ to 2 hours. Serve hot with whipped cream. . SPONGE PUDDING— Mrs. W. L. Landon. 1 pt. of milk, 1 small teaspoon salt, 2 rounded tablespoons fliour, % cup sugar, 1 tablespoon butter, 3 eggs. Put all of the milk but sufficient to moisten flour in double boiler and when hot stir in flour, sugar, butter and salt and cook until it thickens. When cool add the beaten yolks, then the whites beaten very stiff. Turn into buttered pudding dish, bake % hour, setting dish in pan of water. It should be evenly browned. Serve with hard sauce. CASTLE PUDDING— Mrs. J. S. Macintosh. The weight of 3 eggs in butter, sugar and flour, all beaten separately. Then mix, adding juice of 2, grated rind of 1 lemon, bake % an hour, -serve with sweet or wine sauce. OLD-FASHIONED RICE PUDDING— Mrs. Thos. Duffy. 2 tablespoons rice to 1 qt. of milk; 2 tablespoons sugar, a grating of nutmeg, a little butter, % cup of raisins if liked; cook slowly for 1% hours in a moderate oven, stirring down crust for the first half hour ■as fast as it forms. Then allow a paper-like cover to form, and the pudding is done. Serve hot or cold. BREAD PUDDING— Mrs. Thos. Menzies. 1 qt. of milk, 2 tumblers of bread crumbs, 4 eggs, 2 cups of sugar, 2 lemons, 1 slice of butter. Beat the yolks separately, and mix with milk and bread crumbs; add 1 cup of sugar, the rind of the lemons, and butter. Boil until thick as a custard. Boil 1 cup of sugar and juice of lemons separately. Beat whites of the eggs, add juice, and spread on the top for a meringue. Brown in the oven. CRACKER PUDDING— Mrs. J. C. Dickson. Butter 6 or 8 soda crackers, put in pudding pan buttered, sides together, cover with a custard, made in proportion of 2 eggs to a pint of milk, and sweeten to taste; flavor with nutmeg. Place in pan of hot water and bake long enough for the custard to thicken. Eat with hard sauce.