Take four good-sized oranges, peel, seed and cut into small pieces.
Add one cupful of sugar and let it stand. Into one quart of nearly boiling
milk, stir two tablespoonfuls of corn-starch mixed with a little water and
the yolks of three eggs✪ Orange Pudding. When it is done let it cool and then mix with
the orange. Make a frosting of the whites of the eggs and one-half cup-
ful of sugar. Spread it over the top of the pudding and place the whole
for a few minutes in the oven to brown. Hattie Marchant.
MARriALADE PUDDING.
Two cupfuls of fine stale bread-crumbs, one cupful of rich milk, half
cream preferred, yolks of five eggs beaten very light, one-half teaspoonful
of soda stirred in boiling water, one cupful of sweet marmalade. Scald
the milk and pour over the crumbs. Beat until half cold and stir in the
beaten yolks, then the soda. Fill the pudding dish two-thirds full with
the batter, set in a quick oven and bake one-half hour. When done turn
out quickly and spread over the top a liberal spoonful of marmalade.
Cover with the whites of the eggs beaten stiff and return to the oven to
brown. Alice Brooks Potter.
MOLASSES PUDDING.
One-half cupful of New Orleans molasses, one-half cupful of hot
water, one-fourth of a small cupful of melted butter, one teaspoonful of
soda, pinch of salt; steam one and one-half hours.
Sauce. — One cupful of sugar, one-fourth cupful of butter, the yolk of
one ^%%, one-half teaspoonful of corn-starch, one and one-half cupfuls of
boiling water; when ready to serve add the beaten white of one ^^^.
Mrs. R. M. Schallenberger,
HOMINY PUDDING.
Two cupfuls of cold boiled hominy, two tablespoonfuls of melted but-
ter, three well-beaten eggs, one cupful of sweet milk; mix thoroughly,
season to taste with salt and pepper; bake in a buttered pan for one-half
hour. Serve with meat course at dinner. Pearl Barker,
266 PUDDINGS AND PUDDING SAUCES.
BAKEWELL PUDDING,
Line a pie plate with a rich crust; spread a layer of strawberry pre-
serves, sprinkle two tablespoonfuls of finely-chopped blanched almonds
and one-half ounce of candied lemon peel, cut in shreds, then mix the fol-
lowing ingredients: One-half pound of granulated sugar, one-quarter of a
pound of melted butter, four yolks and two whites of eggs; add a few
drops of essence of almond; beat all together and pour over the dish;
bake in a slow oven until the middle seems firm; when cold sprinkle
powdered sugar over the top. To be eaten cold with or without cream.
Minnie Peck.
CURRANT PUDDING.
Five cupfuls of sifted flour and two heaping teaspoonfuls of baking-
powder sifted well together, add one-half cupful of chopped suet or butter,
one-half pound of currants and a pinch of salt. Wash and dry the currants,
chop the suet fine; mix all the ingredients together and moisten with
sufficient milk to make the pudding into a stiff batter; tie it up in a floured
bag leaving sufficient room for it to swell; put it into boiling water and
boil for three and one-half hours^ Serve with hard sauce.
Mrs. Henry Bower.
RICE PUDDING.
Wash one-half cupful of rice and put In a two-quart basin. Add to it
two-thirds cupful of sugar, one-fourth teaspoonful of salt and a quart of
milk. Grate over it a little nutmeg or flavor it with lemon or vanilla.
Bake slowly one and one-half hours. Eat with lemon sauce.
Mrs. Mary Taxman.
RICE PUDDING— No. a. ✪ Grape Rice Pudding
Page 191 · 10 recipe records on this page
Presented as published in 1917. 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
Take four good-sized oranges, peel, seed and cut into small pieces. Add one cupful of sugar and let it stand. Into one quart of nearly boiling milk, stir two tablespoonfuls of corn-starch mixed with a little water and the yolks of three eggs. When it is done let it cool and then mix with the orange. Make a frosting of the whites of the eggs and one-half cupful of sugar. Spread it over the top of the pudding and place the whole for a few minutes in the oven to brown. Hattie Marchant.
MARMALADE PUDDING.
Two cupfuls of fine stale bread-crumbs, one cupful of rich milk, half cream preferred, yolks of five eggs beaten very light, one-half teaspoonful of soda stirred in boiling water, one cupful of sweet marmalade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then the soda. Fill the pudding dish two-thirds full with the batter, set in a quick oven and bake one-half hour. When done turn out quickly and spread over the top a liberal spoonful of marmalade. Cover with the whites of the eggs beaten stiff and return to the oven to brown. Alice Brooks Potter.
MOLASSES PUDDING.
One-half cupful of New Orleans molasses, one-half cupful of hot water, one-fourth of a small cupful of melted butter, one teaspoonful of soda, pinch of salt; steam one and one-half hours.
Sauce. — One cupful of sugar, one-fourth cupful of butter, the yolk of one egg, one-half teaspoonful of corn-starch, one and one-half cupfuls of boiling water; when ready to serve add the beaten white of one egg.
Mrs. R. M. Schallenberger,
HOMINY PUDDING.
Two cupfuls of cold boiled hominy, two tablespoonfuls of melted butter, three well-beaten eggs, one cupful of sweet milk; mix thoroughly, season to taste with salt and pepper; bake in a buttered pan for one-half hour. Serve with meat course at dinner. Pearl Barker,
BAKEWELL PUDDING,
Line a pie plate with a rich crust; spread a layer of strawberry preserves, sprinkle two tablespoonfuls of finely-chopped blanched almonds and one-half ounce of candied lemon peel, cut in shreds, then mix the following ingredients: One-half pound of granulated sugar, one-quarter of a pound of melted butter, four yolks and two whites of eggs; add a few drops of essence of almond; beat all together and pour over the dish; bake in a slow oven until the middle seems firm; when cold sprinkle powdered sugar over the top. To be eaten cold with or without cream.
Minnie Peck.
CURRANT PUDDING.
Five cupfuls of sifted flour and two heaping teaspoonfuls of bakingpowder sifted well together, add one-half cupful of chopped suet or butter, one-half pound of currants and a pinch of salt. Wash and dry the currants, chop the suet fine; mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured bag leaving sufficient room for it to swell; put it into boiling water and boil for three and one-half hours^ Serve with hard sauce.
Mrs. Henry Bower.
RICE PUDDING.
Wash one-half cupful of rice and put In a two-quart basin. Add to it two-thirds cupful of sugar, one-fourth teaspoonful of salt and a quart of milk. Grate over it a little nutmeg or flavor it with lemon or vanilla. Bake slowly one and one-half hours. Eat with lemon sauce.
Mrs. Mary Taxman.
RICE PUDDING— No. a.
Records on this page
Cottage PuddingOrange PuddingGrape Rice PuddingMarmalade PuddingMolasses PuddingHominy PuddingBakewell PuddingCurrant PuddingRice PuddingRice Pudding No. 2