ful of sugar, two table-spoonfuls of wine, one teaspoonful of
vanilla extract, half a box of gelatine, soaked in half a cup-
ful of cold water, a scant cupful of milk. Put the milk to
boil. Add the gelatine, and the eggs and sugar, beaten
together. Strain, and add the wine and vanilla. When the
custard begins to thicken, add half a pint of cream, whipped
to a stiff froth. Pour the custard into the space mentioned,
and let it stand until it hardens. Turn the pudding out of
the mould, and serve with soft custard poured around it.
Orange Diplomatic Pudding.
Make one quart of orange jelly. Arrange this in the mould
and make a filling the same as for royal diplomatic pudding.
Flavor the filling, and the custard for the sauce, with orange.
Lemon Diplomatic Pudding.
Make one quart of lemon jelly, and prepare the mould with
it the same as for the royal diplomatic pudding. Make a
lemon sponge, with which fill the cavity. When hard, serve
with a custard flavored with lemon.
Bird's Nest Pudding.
Half a package of Cox's sparkling gelatine, six oranges,
three cupfuls and a half of sugar, one pint of blanc-mange✪ Bird's Nest Pudding.
Take the peel from the oranges in quarters. Put it in
two quarts of water, and let it stand over ni£ht. In the
morning drain off the water. Cut the peel in thin strips
with the scissors. Put it in cold water and boil until tender.
Make a syrup of half a cupful of sugar and sc pint of water.
Drain the straws of orange peel on a sieve. Put them in
this syrup and simmer half an hour. Turn into a bowl, and
let stand until next day. Put one pint of sugar and one
pint of water on to boil. Cook rapidly for twenty minutes ;
the syrup will then fall from the spoon in threads. Put the
straws in this and boil half an hour. Take out, and drain
276 MISS PARLOA'S NEW COOK BOOK.
on a sieve. As they dry, put them in a dish, which place m
the warm oven. These are for the nests. For the jelly,
soak the gelatine two hours in half a cupful of cold water ;
then pour on it enough boiling water to make, with the juice
of the oranges, two cupfuls and a half. Add one small cup-
ful of sugar and the orange juice. Stir well, and strain
through a napkin into" a shallow dish. In one end of each of
six eggs make a hole, about the size of a cent. Break the
yolks with a skewer, and pour the eggs into a bowl. (They
may be used for puddings and custards.) Wash and drain
the shells. Fill them with the blanc-mange. Have a pan
filled with meal, in which to stand the shells. Set away to
cool. Break the jelly in pieces with a fork, and put in a flat
glass dish. Arrange the straws in the form of nests, six in
number, and arrange them on the jelly. Place the eggs in
these, and serve.
Quince Iced Pudding. ✪ Quince Iced Pudding
Page 135 · 2 recipe records on this page
Presented as published in 1880. 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
ful of sugar, two table-spoonfuls of wine, one teaspoonful of vanilla extract, half a box of gelatine, soaked in half a cupful of cold water, a scant cupful of milk. Put the milk to boil. Add the gelatine, and the eggs and sugar, beaten together. Strain, and add the wine and vanilla. When the custard begins to thicken, add half a pint of cream, whipped to a stiff froth. Pour the custard into the space mentioned, and let it stand until it hardens. Turn the pudding out of the mould, and serve with soft custard poured around it.
Orange Diplomatic Pudding.
Make one quart of orange jelly. Arrange this in the mould and make a filling the same as for royal diplomatic pudding. Flavor the filling, and the custard for the sauce, with orange.
Lemon Diplomatic Pudding. Make one quart of lemon jelly, and prepare the mould with it the same as for the royal diplomatic pudding. Make a lemon sponge, with which fill the cavity. When hard, serve with a custard flavored with lemon.
Bird's Nest Pudding. Half a package of Cox's sparkling gelatine, six oranges, three cupfuls and a half of sugar, one pint of blanc-mange. Take the peel from the oranges in quarters. Put it in two quarts of water, and let it stand over night. In the morning drain off the water. Cut the peel in thin strips with the scissors. Put it in cold water and boil until tender. Make a syrup of half a cupful of sugar and a half pint of water. Drain the straws of orange peel on a sieve. Put them in this syrup and simmer half an hour. Turn into a bowl, and let stand until next day. Put one pint of sugar and one pint of water on to boil. Cook rapidly for twenty minutes ; the syrup will then fall from the spoon in threads. Put the straws in this and boil half an hour. Take out, and drain
on a sieve. As they dry, put them in a dish, which place in the warm oven. These are for the nests. For the jelly, soak the gelatine two hours in half a cupful of cold water ; then pour on it enough boiling water to make, with the juice of the oranges, two cupfuls and a half. Add one small cupful of sugar and the orange juice. Stir well, and strain through a napkin into" a shallow dish. In one end of each of six eggs make a hole, about the size of a cent. Break the yolks with a skewer, and pour the eggs into a bowl. (They may be used for puddings and custards.) Wash and drain the shells. Fill them with the blanc-mange. Have a pan filled with meal, in which to stand the shells. Set away to cool. Break the jelly in pieces with a fork, and put in a flat glass dish. Arrange the straws in the form of nests, six in number, and arrange them on the jelly. Place the eggs in these, and serve.
Quince Iced Pudding.
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