Harper's cook book encyclopædia

Tomato Preserve. — The little, yellow, pear-shaped tomatoes are excellent for preserving. Take those not entirely ripe — the very green ones late in the autumn are nice — and remove the stems ; allow Yz lb. of white sugar to 1 lb. of fruit ; put into the preserving-kettle, and add water enough to make sufficient syrup. Do not put too much water in at first, as you can add to it if there is not enough. Lemons should be sliced and put into it in the proportion of one lemon to every 2 lbs. of fruit. Cook until done through and the syrup looks thick. They make an Watermelon-rind PUDDINGS, ETC Prunes excellent preserve and taste almost like preserved figs. Watermelon-rind Preserve. — Pare off the outside green rind and lay it into cold water for four hours ; then change the water and put it on to boil. There should be enough of this fresh water to cover the fruit well. As soon as it has boiled five minutes, take it off and put the rind into ginger - tea, where it must remain all night. The next morning put it into fresh ginger-tea and let it boil until you can run a straw through the pieces. Take the rind out of the tea and cut it into small pieces an inch or two in length. Add the juice and rind of four lemons and some sliced white race ginger. Put i lb. of sugar to i lb. of fruit, and boil them together for one hour. The lemon-peel should be cut thin and boiled with the rind in ginger-tea. Carefully remove the seeds from the slices of lemon, lest a bitter taste be imparted to the preserve. Preserve Omelet. Pressed Beef. See Eggs. Princess Pudding. See Puddings. See Beef. Provencal, Veal. See Veal. Prince Albert Cake. See Cake. Princess Cream. See Creams. Princess of Wales Pudding. See Puddings. Prunes. — The following recipes for cooking prunes will be found under their respective headings as indicated : Prunes and Prunelloes. See Fruits. .. Stewed. .. Whip. PUDDINGS, PUDDING SAUCES, AND DUMPLINGS. General Remarks. — Puddings require plenty of boiling water, which must be kept upon a quick boil ; or, if baked, in a sharp but not scorching oven. A pudding in which there is much bread must be tied loosely, to allow room for swelling. A batter pudding ought to be tied up firmly. Moulds should be quite full, well buttered, and covered with a fold or two of paper floured and buttered. Eggs for puddings must be used in greater quantity when of small size. The yolks and whites, if the pudding is wanted light and nice, should be strained after being separately well beaten. A little salt is necessary for all potato, bean, or pease puddings, and all puddings in which there is suet or meat, as it improves the flavor. The several ingredients, after being well stirred together, should in general have a little time to stand, that the flavors may blend.