Place the yolk of the egg in a tea-cup, beat it light
with a fork, and add two table-spoonfuls of the cold milk.
Place the corn-starch in another cup, add to it the same
quantity of milk, and when the starch is well dissolved,
add the ^gg mixture. Place the rest of the milk on the
fire in a small double-boiler, or in a sauce pan set in
another containing hot water ; and when it boils, stir in
the mixture of ^gg and corn-starch. Let the whole boil
three minutes, add the salt, sugar and butter, remove
from the fire, and when cool, add the flavoring. Pour a
small spoonful of the cream into the hollow in each puff,
replace the top taken ofi" to admit the cream, and serve.
These puffs may be eaten hot vvithout the cream and
with a strawberry sauce.
SILVER PUDDING.
Five eggs,
* One quart of milk.
Oncrhalf cupful of sugar.
One-half table-spoonful of butter.
One tea-spoonful of vanilla.
One-quarter tea-spoonful of salt✪ Silver Pudding.
Butter a quart pudding-mould. Separate the whites of
the eggs from the yolks, being very careful not to leave a
particle of yolk with the whites. Put one-third of the
454 ^^^ ^^ TTERN COOK-BOOK.
sugar and half a table-spoonful of the milk with the
whites, and beat the mixture with a spoon until it breaks
readily when poured from the spoon ; then add a pint of
the milk, half the extract and half the salt, and when all
is well blended, pour the mixture through a fine strainer
into the mould. Set the mould in a pan, and pour
enough hot water about it to reach almost to its lop.
Place the whole in a moderate oven for three-quarters of
an hour, being careful that the water in the pan does not
boil. When the custard is properly cooked, the blade of
a knife inserted in it will come forth clear and free from
any milky appearance. As soon as the custard is done,
set the mould where it will become very cold. While the
custard is cooking, place the beaten yolks of the eggs in
two table-spoonfuls of the remaining pint of milk, set the
rest of the milk on the fire in a double-boiler, and when
it is scalding hot, add the ^gg, and cook two minutes ;
then remove the custard from the fire, add the rest of the
salt and sugar, and set it away to become thoroughly
cold, after which the vanilla should be put in. At serv-
ing time turn the baked custard into a flat glass dish, and
pour the soft custard around it. This pudding makes a
good dessert for Sunday dinner, as it is all the better for
being made the day before it is served.
0
STRAWBERRY PUDDING.
One cupful of flour.
Two cupfuls of sugar.
Four eggs. '
One tea-spoonful of baking-powder.
One lemon (juice).
One quart of strawberries.
One half pint of cream.
PUDDINGS. 455 ✪ Soft Custard
Page 197 · 3 recipe records on this page
Presented as published in 1890. 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
Place the yolk of the egg in a tea-cup, beat it light with a fork, and add two table-spoonfuls of the cold milk. Place the corn-starch in another cup, add to it the same quantity of milk, and when the starch is well dissolved, add the egg mixture. Place the rest of the milk on the fire in a small double-boiler, or in a sauce pan set in another containing hot water ; and when it boils, stir in the mixture of egg and corn-starch. Let the whole boil three minutes, add the salt, sugar and butter, remove from the fire, and when cool, add the flavoring. Pour a small spoonful of the cream into the hollow in each puff, replace the top taken ofi" to admit the cream, and serve.
These puffs may be eaten hot vvithout the cream and with a strawberry sauce.
SILVER PUDDING.
Five eggs, * One quart of milk.
One-half cupful of sugar. One-half table-spoonful of butter. One tea-spoonful of vanilla. One-quarter tea-spoonful of salt.
Butter a quart pudding-mould. Separate the whites of the eggs from the yolks, being very careful not to leave a particle of yolk with the whites. Put one-third of the
sugar and half a table-spoonful of the milk with the whites, and beat the mixture with a spoon until it breaks readily when poured from the spoon ; then add a pint of the milk, half the extract and half the salt, and when all is well blended, pour the mixture through a fine strainer into the mould. Set the mould in a pan, and pour enough hot water about it to reach almost to its lop. Place the whole in a moderate oven for three-quarters of an hour, being careful that the water in the pan does not boil. When the custard is properly cooked, the blade of a knife inserted in it will come forth clear and free from any milky appearance. As soon as the custard is done, set the mould where it will become very cold. While the custard is cooking, place the beaten yolks of the eggs in two table-spoonfuls of the remaining pint of milk, set the rest of the milk on the fire in a double-boiler, and when it is scalding hot, add the egg, and cook two minutes ; then remove the custard from the fire, add the rest of the salt and sugar, and set it away to become thoroughly cold, after which the vanilla should be put in. At serving time turn the baked custard into a flat glass dish, and pour the soft custard around it. This pudding makes a good dessert for Sunday dinner, as it is all the better for being made the day before it is served.
STRAWBERRY PUDDING.
One cupful of flour.
Two cupfuls of sugar.
Four eggs. '
One tea-spoonful of baking-powder.
One lemon (juice).
One quart of strawberries.
One half pint of cream.
Records on this page
Silver PuddingSoft CustardStrawberry Pudding