Mix the milk in the following proportions : One-half thick milk, one-
fourth sweet milk and one-fourth good buttermilk; scald slowly in
iron or tin till you can remove the curd with a skimmer without break-
ing. Place a colander over a pail with a linen strainer to receive the
cheese, then dip and drain ; season with salt according to taste and tie
all up ; when formed in a ball remove the cloth, place the cheese on a
plate and rub the surface with butter and slice as other cheese for the
table.
FONDU.
Five eggs, three ounces of butter, three or four ounces of cheese, one
gill of cream. Mix all together and bake twenty minutes in shapes made
of writing paper. More or less cheese may be added as the richness
may be desired.
564 PUDDINGS.
CANADIAN FONDU.
Two ounces of butter, four ounces of bread crumbs, eight ounces of
rich cheese, one cup of sweet milk, three eggs. Cut the butter and
cheese into small pieces, put into a large bowl with the bread crumbs,
and pour on them the milk, scalding hot, after which add the yolks
of the eggs, well beaten, and a pinch of salt ; mix well together, cover
and set back on the stove or range, stirring occasionally, until all are
dissolved, when add the whites beaten to a stiff froth. Place in a
buttered dish or pie-plate, and bake in a quick oven for twenty minutes.
Serve the moment it is out of the oven.
FRENCH NOUGAT.
Twenty ounces of almonds (blanched), half a pound of white sugar,
half pound of honey, one wine glass of orange flower water, whites of three
eggs. After the sugar has boiled pour in the honey and orange water,
well stirred ; add this by degrees to the well whipped eggs, which must
be ready in a large bowl, stirring quickly until it forms a paste, which
consistency may be tested by putting a spoonful in cold water, when it
should snap and break. Stir the almonds in the paste, and spread out
on wafer paper, a sheet also laid on the top, some clean letter paper
laid over this and the whole pressed down flat by a tin or baking plate
and left to cool, after which cut into slabs of two inches square and put
away until cold.
ORANGE SNOWBALLS.
Boil some rice for ten minutes ; drain and let cool ; pare some oranges,
taking off the thick, white skin; spread the rice in as many portions as
there are oranges, on pudding or dumpling cloths ; tie the fruit (sur-
rounded by the rice) separately in these and boil for an hour; turn out
carefully on a dish ; sprinkle with plenty of sifted sugar ; serve with
sauce or sweet cream.
POP-UPS.
Two eggs, well beaten ; two teacups of milk, and flour enough to
make a thin batter ; first mix together the flour and milk smoothly ;
just when they are ready to go into the oven, add the eggs, beaten very
light ; fill earthen teacups half full of the batter, with a small lump of
butter on the top ; place the cups on a dripping-pan and bake in a hot
oven. They are to be eaten with butter and sugar, or a sweet sauce.
POTATO CHEESE-CAKES.
One pound of mashed potatoes, quarter of a pound of currants, quar-
ter of a pound of sugar and butter and four eggs ; mix well together ;
bake them in pattypans, having first lined the pans with puff paste.
MISCELLANEOUS DESSERT DISHES, 565
RAMAKINS.
Page 468
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Mix the milk in the following proportions : One-half thick milk, one-
fourth sweet milk and one-fourth good buttermilk; scald slowly in
iron or tin till you can remove the curd with a skimmer without break-
ing. Place a colander over a pail with a linen strainer to receive the
cheese, then dip and drain ; season with salt according to taste and tie
all up ; when formed in a ball remove the cloth, place the cheese on a
plate and rub the surface with butter and slice as other cheese for the
table.
FONDU.
Five eggs, three ounces of butter, three or four ounces of cheese, one
gill of cream. Mix all together and bake twenty minutes in shapes made
of writing paper. More or less cheese may be added as the richness
may be desired.
564 PUDDINGS.
CANADIAN FONDU.
Two ounces of butter, four ounces of bread crumbs, eight ounces of
rich cheese, one cup of sweet milk, three eggs. Cut the butter and
cheese into small pieces, put into a large bowl with the bread crumbs,
and pour on them the milk, scalding hot, after which add the yolks
of the eggs, well beaten, and a pinch of salt ; mix well together, cover
and set back on the stove or range, stirring occasionally, until all are
dissolved, when add the whites beaten to a stiff froth. Place in a
buttered dish or pie-plate, and bake in a quick oven for twenty minutes.
Serve the moment it is out of the oven.
FRENCH NOUGAT.
Twenty ounces of almonds (blanched), half a pound of white sugar,
half pound of honey, one wine glass of orange flower water, whites of three
eggs. After the sugar has boiled pour in the honey and orange water,
well stirred ; add this by degrees to the well whipped eggs, which must
be ready in a large bowl, stirring quickly until it forms a paste, which
consistency may be tested by putting a spoonful in cold water, when it
should snap and break. Stir the almonds in the paste, and spread out
on wafer paper, a sheet also laid on the top, some clean letter paper
laid over this and the whole pressed down flat by a tin or baking plate
and left to cool, after which cut into slabs of two inches square and put
away until cold.
ORANGE SNOWBALLS.
Boil some rice for ten minutes ; drain and let cool ; pare some oranges,
taking off the thick, white skin; spread the rice in as many portions as
there are oranges, on pudding or dumpling cloths ; tie the fruit (sur-
rounded by the rice) separately in these and boil for an hour; turn out
carefully on a dish ; sprinkle with plenty of sifted sugar ; serve with
sauce or sweet cream.
POP-UPS.
Two eggs, well beaten ; two teacups of milk, and flour enough to
make a thin batter ; first mix together the flour and milk smoothly ;
just when they are ready to go into the oven, add the eggs, beaten very
light ; fill earthen teacups half full of the batter, with a small lump of
butter on the top ; place the cups on a dripping-pan and bake in a hot
oven. They are to be eaten with butter and sugar, or a sweet sauce.
POTATO CHEESE-CAKES.
One pound of mashed potatoes, quarter of a pound of currants, quar-
ter of a pound of sugar and butter and four eggs ; mix well together ;
bake them in pattypans, having first lined the pans with puff paste.
MISCELLANEOUS DESSERT DISHES, 565
RAMAKINS.