inches square. Slice and butter it,
and lay the pieces back as they were
before you split them. Make a cus-
tard with four eggs and a quart of
new milk ; flavor and sweeten to
taste. It is very nice if you use
almond flavor in the cake, and lemon
or vanilla in the custard. Lay the
slices in a baking-dish, so that when
the custard is poured over them it
will be nearly full. Bake half an
hour.
Strawberry Tapioca. — Soak over-
night a large teacupful of tapioca in
cold water ; in the morning put half
of it in an earthenware baking-dish,
or in the porcelain one of a silver
pudding-dish. Sprinkle sugar over
the tapioca ; then on this put a quart
of berries✪ Strawberry Tapioca, sugar, and the rest of the
tapioca. Fill the dish with water,
which should cover the tapioca about
a quarter of an inch. Bake in a
moderately hot oven until it looks
clear. Eat cold, with cream or cus-
tard. If not sweet enough, add
more sugar at table, and in baking,
if it seems too dry, more water is
needed.
A similar dish may be made, using
peaches, pared and sliced, instead of
strawberries. Pineapples, pared and
grated, are also excellent with tapioca.
Suet Pudding is made very light
by the use of bread - crumbs as a
foundation. The ingredients which
compose it are three cupfuls of the
crumbs, one cupful of flour with two
teaspoonfuls of baking-powder mixed
with it, one and a half cupfuls of
chopped suet, one and a half cupfuls
of raisins, stoned and chopped, one
cupful of molasses, one cupful of
milk with one teaspoonful of soda
dissolved in it, one teaspoonful of
salt, and cinnamon, cloves, and nut-
meg to tast✪ Suet Puddinge. Steam or boil three
hours. The quantity of suet and
raisins may be reduced to one cup-
ful each, if preferred. This quantity
makes sufficient for two desserts for
five people, and a very good way to
qook it is to divide it into two por-
tions, putting each in a small stone
ware bowl. Set these, covered, in the
two compartments of a steamer, and
steam fully three hours.
They may be kept for weeks, and
require an hour to heat thoroughly.
Serve on hot plates, with a liquid
sauce flavored either with wine or
vinegar, or with a hard sauce made
as follows : Mix together about a
table-spoonful of butter (the pudding
is so rich that this is sufficient) with
one cupful of powdered sugar and
the yolk of an egg, and when light
and creamy flavor with two table-
spoonfuls of brandy and a little nut-
meg.
The bread-crumbs for this pud-
ding may be prepared a day or two
before they are needed, and it is a good
plan to have stoned raisins always
on hand. Work of this sort may
often be done during a period of en-
forced waiting in the kitchen, and a
cupful of raisins may be stoned in
fifteen minutes by keeping them in
lukewarm water during the process.
Sweet - potato Pudding. — To a ✪ Sweet Potato Pudding
Page 359 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
inches square. Slice and butter it, and lay the pieces back as they were before you split them. Make a custard with four eggs and a quart of new milk ; flavor and sweeten to taste. It is very nice if you use almond flavor in the cake, and lemon or vanilla in the custard. Lay the slices in a baking-dish, so that when the custard is poured over them it will be nearly full. Bake half an hour.
Strawberry Tapioca. — Soak overnight a large teacupful of tapioca in cold water ; in the morning put half of it in an earthenware baking-dish, or in the porcelain one of a silver pudding-dish. Sprinkle sugar over the tapioca ; then on this put a quart of berries, sugar, and the rest of the tapioca. Fill the dish with water, which should cover the tapioca about a quarter of an inch. Bake in a moderately hot oven until it looks clear. Eat cold, with cream or custard. If not sweet enough, add more sugar at table, and in baking, if it seems too dry, more water is needed.
A similar dish may be made, using peaches, pared and sliced, instead of strawberries. Pineapples, pared and grated, are also excellent with tapioca.
Suet Pudding is made very light by the use of bread - crumbs as a foundation. The ingredients which compose it are three cupfuls of the crumbs, one cupful of flour with two teaspoonfuls of baking-powder mixed with it, one and a half cupfuls of chopped suet, one and a half cupfuls of raisins, stoned and chopped, one cupful of molasses, one cupful of milk with one teaspoonful of soda dissolved in it, one teaspoonful of salt, and cinnamon, cloves, and nutmeg to taste. Steam or boil three hours. The quantity of suet and raisins may be reduced to one cupful each, if preferred. This quantity makes sufficient for two desserts for five people, and a very good way to qook it is to divide it into two por-
tions, putting each in a small stone ware bowl. Set these, covered, in the two compartments of a steamer, and steam fully three hours.
They may be kept for weeks, and require an hour to heat thoroughly. Serve on hot plates, with a liquid sauce flavored either with wine or vinegar, or with a hard sauce made as follows : Mix together about a table-spoonful of butter (the pudding is so rich that this is sufficient) with one cupful of powdered sugar and the yolk of an egg, and when light and creamy flavor with two tablespoonfuls of brandy and a little nutmeg.
The bread-crumbs for this pudding may be prepared a day or two before they are needed, and it is a good plan to have stoned raisins always on hand. Work of this sort may often be done during a period of enforced waiting in the kitchen, and a cupful of raisins may be stoned in fifteen minutes by keeping them in lukewarm water during the process.
Sweet - potato Pudding. — To a
Records on this page
Strawberry TapiocaSuet PuddingSweet Potato Pudding