Cream for Filling Puffs. — Take one pint of milk,
place one half in a tin pail and set in boiling water. Re-
serve from the other half two table-spoonfuls to mix with
the eggs, and into the rest of the cold milk mix one cupful
of flour until smooth. When the milk is hot, pour in the
flour and stir until thicker than boiled custard. Beat well
the two spoonfuls of milk, two eggs, one cupful of white
sugar, one level tea-spoonful of butter, one tea-spoonful of
vanilla✪ Boston Cream Puffs. Add gradually, and stir until very stiff. Put in
the puffs when cold. Can also be filled with whipped cream
with a small spot of jelly in each puff.
Miss Mamie Turner.
PUDDINGS AND SAUCES.
The delicacy of puddings depends upon their being prop-
erly mixed and cooked. Always beat the eggs separately,
and add the whites last, being careful that all the ingre-
dients are sweet and fresh. Suet should be perfectly fresh
and always dredged with flour to prevent settling at the
bottom of the pudding. Milk in the slightest degree sour
or suet kept too long will spoil any pudding. Dried cur-
rants should always be thoroughly washed, and then dried
in a napkin. When fruit is used it should be stirred in last.
Puddings may be either baked, boiled, or steamed. Bat-
ter puddings require a rather quick oven; bread custards
and fruit, a moderate oven. Always bake them as soon as
mixed. Boiled puddings are lighter when boiled in a
bag, but many use a tin mold with a cloth tied over it.
The mold should be well greased with lard or butter, and a
floured cloth tied tightly around it to keep the top firmly
on . and to prevent the pudding being water-soaked. The
pudding-bag should be made of firm muslin. Stitch and fell
the seams, which should be outside when in use, and round
the corners to give the pudding a good shape. Wring the
bag out of hot water, and flour the inside well. Pour in
the pudding, beating thoroughly just before; tie it securely,
leaving room to swell. Put it into a kettle, with a sufficient
quantity of boiling water to cover the bag, which must be
turned several times. Keep it boiling constantly, filling up
from the boiling tea-kettle when needed. When done, open
the bag a little to let the steam escape; and serve imme-
(235)
236
The New Kentucky Home Cook Book.
diately. Several plum puddings may be made at the same
time; and when wanted for use, take out of the pudding-
bag, and tie in another floured cloth; then put it into a
steamer over a kettle of boiling water until thoroughly
heated, when it is ready for use. These puddings may be
kept for several months, and are very convenient to have.
As a general rule, boiled puddings require double the time
allowed for baked puddings.
In making sauces, always cream the butter and sugar to-
gether. Use brown or powdered sugar; brown is preferable.
In place of wine or brandy, flavor with the juice of grape
or other fruit, prepared for this purpose in its season, by
boiling, bottling, and sealing while hot.
Burnett's extracts are best for flavoring.
ENGLISH PLUM PUDDING. ✪ Plum Pudding
Page 120 · 4 recipe records on this page
Presented as published in 1884. 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
Cream for Filling Puffs. — Take one pint of milk, place one half in a tin pail and set in boiling water. Reserve from the other half two table-spoonfuls to mix with the eggs, and into the rest of the cold milk mix one cupful of flour until smooth. When the milk is hot, pour in the flour and stir until thicker than boiled custard. Beat well the two spoonfuls of milk, two eggs, one cupful of white sugar, one level tea-spoonful of butter, one tea-spoonful of vanilla. Add gradually, and stir until very stiff. Put in the puffs when cold. Can also be filled with whipped cream with a small spot of jelly in each puff.
Miss Mamie Turner.
PUDDINGS AND SAUCES.
The delicacy of puddings depends upon their being properly mixed and cooked. Always beat the eggs separately, and add the whites last, being careful that all the ingredients are sweet and fresh. Suet should be perfectly fresh and always dredged with flour to prevent settling at the bottom of the pudding. Milk in the slightest degree sour or suet kept too long will spoil any pudding. Dried currants should always be thoroughly washed, and then dried in a napkin. When fruit is used it should be stirred in last. Puddings may be either baked, boiled, or steamed. Batter puddings require a rather quick oven; bread custards and fruit, a moderate oven. Always bake them as soon as mixed. Boiled puddings are lighter when boiled in a bag, but many use a tin mold with a cloth tied over it. The mold should be well greased with lard or butter, and a floured cloth tied tightly around it to keep the top firmly on . and to prevent the pudding being water-soaked. The pudding-bag should be made of firm muslin. Stitch and fell the seams, which should be outside when in use, and round the corners to give the pudding a good shape. Wring the bag out of hot water, and flour the inside well. Pour in the pudding, beating thoroughly just before; tie it securely, leaving room to swell. Put it into a kettle, with a sufficient quantity of boiling water to cover the bag, which must be turned several times. Keep it boiling constantly, filling up from the boiling tea-kettle when needed. When done, open the bag a little to let the steam escape; and serve imme-
(235)
The New Kentucky Home Cook Book.
diately. Several plum puddings may be made at the same time; and when wanted for use, take out of the puddingbag, and tie in another floured cloth; then put it into a steamer over a kettle of boiling water until thoroughly heated, when it is ready for use. These puddings may be kept for several months, and are very convenient to have. As a general rule, boiled puddings require double the time allowed for baked puddings.
In making sauces, always cream the butter and sugar together. Use brown or powdered sugar; brown is preferable. In place of wine or brandy, flavor with the juice of grape or other fruit, prepared for this purpose in its season, by boiling, bottling, and sealing while hot.
Burnett's extracts are best for flavoring.
ENGLISH PLUM PUDDING.
Records on this page
Boston Cream PuffsPlum PuddingPlum PuddingEnglish Plum Pudding