Pare and quarter a dozen large tart apples, and put
them into a kettle with a cupful of molasses, — or sugar,
if you prefer, — two table-spoonfuls of butter, one table-
spoonful of cinnamon, and a pint of water. Heat to the
boiling-point, and meanwhile make a paste with a pint
of flour, a teaspoonful of cream-of-tartar, half a tea-
spoonful of soda, a teaspoonful of sugar, half a teaspoon-
ful of salt, and a small cupful of milk✪ Apple Duff. Mix the dry in-
gredients, and rub them through a sieve. Stir the milk
into the mixture, and (using a spoon) stir the dough into
the form of a smooth ball. This work must be done
rapidly. After sprinkling the bread-board with flour,
turn the dough upon it, and roll down to a size just
large enough to fit into the kettle containing the apples.
When the contents of this kettle begin to boil, put in the
paste. Cover tightly, and boil gently for twenty min-
utes. At the end of that time remove the paste with
a broad skimmer. Pour the stewed apple into a large
dish, and lay the paste over it.
•
* Apple-and-Rice Pudding.
Put a teaspoonful of salt into two generous cupfuls of
water, and boil a cupful of rice in the water for a quarter
622 MISS PARLOA'S KITCHEN COMPANION.
of an hour. Butter a pudding-cloth, and spread the rice
on it. Put two quarts of pared and quartered apples✪ Apple-and-Rice Pudding
in the centre of the rice. Gather up the ends of the
pudding-cloth, and tie them tightly. Plunge the pudding
into a kettle of boiling water. Cook for an hour, and
serve with hot molasses or sugar sauce.
* Apple-and-Bread Pudding.
Another apple pudding can be made by dipping eight
thick slices of stale bread in cold water ; buttering them ;
lining the sides of a buttered two-quart dish with the
bread ; filling the dish with sliced apples ; sprinkling a
cupful of sugar, one teaspoonful of ground cinnamon,
and half a cupful of water✪ Apple-and-Bread Pudding into the dish ; covering the
dish with a large plate, and baking in a very moderate
oven for three hours. Let it cool for half an hour ; then
turn out on a warm dish, and serve with sugar and
cream.
* Brown Betty Pudding.
Take for this pudding a cupful of grated bread crumbs,
two cupfuls of fine-chopped tart apples, half a cupful of
brown sugar, a teaspoonful of cinnamon, and one table-
spoonful of butter✪ Brown Betty Pudding, cut into bits.
Butter a deep pudding-dish, and put a layer of apples
on the bottom ; then sprinkle with sugar, cinnamon, and
butter, and cover with bread crumbs. Put in another
layer of apple, and proceed as before until all the in-
gredients have been used, having a layer of crumbs last.
Cover the dish, and bake for three-quarters of an hour in
a moderate oven ; then remove the cover, and brown the
top of the pudding. Pin a napkin around the dish.
Serve with sugar and cream.
Brown Cap Pudding.
For a pudding sufficiently large for six persons use
these materials : one quart of milk, four eggs, half a
PUDDINGS. 623
cupful of flour, one-fourth of a teaspoonful of salt, and
half a teaspoonful of baking-powder. ✪ Brown Cap Pudding
Page 326 · 5 recipe records on this page
Presented as published in 1887. 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
Pare and quarter a dozen large tart apples, and put them into a kettle with a cupful of molasses, — or sugar, if you prefer, — two table-spoonfuls of butter, one tablespoonful of cinnamon, and a pint of water. Heat to the boiling-point, and meanwhile make a paste with a pint of flour, a teaspoonful of cream-of-tartar, half a teaspoonful of soda, a teaspoonful of sugar, half a teaspoonful of salt, and a small cupful of milk. Mix the dry ingredients, and rub them through a sieve. Stir the milk into the mixture, and (using a spoon) stir the dough into the form of a smooth ball. This work must be done rapidly. After sprinkling the bread-board with flour, turn the dough upon it, and roll down to a size just large enough to fit into the kettle containing the apples. When the contents of this kettle begin to boil, put in the paste. Cover tightly, and boil gently for twenty minutes. At the end of that time remove the paste with a broad skimmer. Pour the stewed apple into a large
dish, and lay the paste over it.
•
* Apple-and-Rice Pudding.
Put a teaspoonful of salt into two generous cupfuls of water, and boil a cupful of rice in the water for a quarter
of an hour. Butter a pudding-cloth, and spread the rice on it. Put two quarts of pared and quartered apples in the centre of the rice. Gather up the ends of the pudding-cloth, and tie them tightly. Plunge the pudding into a kettle of boiling water. Cook for an hour, and serve with hot molasses or sugar sauce.
* Apple-and-Bread Pudding.
Another apple pudding can be made by dipping eight thick slices of stale bread in cold water ; buttering them ; lining the sides of a buttered two-quart dish with the bread ; filling the dish with sliced apples ; sprinkling a cupful of sugar, one teaspoonful of ground cinnamon, and half a cupful of water into the dish ; covering the dish with a large plate, and baking in a very moderate oven for three hours. Let it cool for half an hour ; then turn out on a warm dish, and serve with sugar and cream.
* Brown Betty Pudding.
Take for this pudding a cupful of grated bread crumbs, two cupfuls of fine-chopped tart apples, half a cupful of brown sugar, a teaspoonful of cinnamon, and one tablespoonful of butter, cut into bits.
Butter a deep pudding-dish, and put a layer of apples on the bottom ; then sprinkle with sugar, cinnamon, and butter, and cover with bread crumbs. Put in another layer of apple, and proceed as before until all the ingredients have been used, having a layer of crumbs last. Cover the dish, and bake for three-quarters of an hour in a moderate oven ; then remove the cover, and brown the top of the pudding. Pin a napkin around the dish. Serve with sugar and cream.
Brown Cap Pudding.
For a pudding sufficiently large for six persons use these materials : one quart of milk, four eggs, half a
cupful of flour, one-fourth of a teaspoonful of salt, and half a teaspoonful of baking-powder.
Records on this page
Apple DuffApple-and-Rice PuddingApple-and-Bread PuddingBrown Betty PuddingBrown Cap Pudding