FoodNetArchive

Royal Victoria cook book

1900

Page 27 · 4 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
FRUIT PUDDING.—Heat what fruit you have if canned. {f fresh it must be cooked. When boiling pour over the fruit the following mixture and put into the oven at once: 1 egg, butter size of an egg, ¢ cup of milk, 1 cup . of flour, 14 teaspoons baking poder, melt the butter, then beat all ‘he other ingredients until light, then add flour. Miss D, A. WILLIAMS. SNOW PUDDING.—Three tablespoons corn starch, dissolved in cold water; pour on a pint of boiling water and if not thick place on stove; beat up whites of 3 eggs and whip into the corn starch, adding a pinch of salt. Have your steamer and dish well heated and steam 15 min- utes. Use the yolks of 3 eggs, $ cup sugar, 14 cups milk✪ Snow Pudding, and flavoring for the custard. Nice served with jelly. M. SARGEANT. SNOW PUDDING.—One-half box gelatine soaked in PUDDINGS AND SAUCES. 73 a cup of water 1 hour, 2 lemons grated, 3 eggs, 14 cups sugar. Add sugar and lemons to gelatine, then pour over 4 pint boiling water. When dissolved, beat until all sparkles. Then add the whites of eggs, beaten stiff Make a custard of the yolks. Miss CAMPBELL. HASTY PODDING.—tThree tablespoons of flour in a basin ; mix with cold milk to a thin paste; pour it into a pint of nearly boiling milk and stir till it thickens. Mrs. WAY. FIG PUDDING.—One-half pound of suet, 1 pound bread crumbs, 1 pound figs (chopped), $ pound sugar, | egg, 1 nutmeg, $ teaspoon soda, milk enough to moisten, 1 cup flour. Tie in a cloth and boil 3 hours. Mrs. MAutcotm MacLeop. PRUNE PUDDING.—One-half pound prunes, § cup sugar, whites of 3 and yolks of 2 eggs. Wash prunes and stew till soft, then rub with a spoon through colander to get stones out; mix with other ingredients, whites of eggs well beaten last. Pour into a buttered dish and bake $ an hour. Sauce :—One teaspoon butter, 1 teaspoon corn starch, yolk of 1 egg, 1 tablespoon sugar, 1 tablespoon sherry, $ pint hot water. Mix butter and corn starch till smooth, then add other ingredients, hot water last by degrees, Cook about 10 minutes in a double saucepan. Mrs. Joy. CHOCOLATE PUDDING.—Two cups of milk, 1 square of chocolate, grated. Put in a double boiler and put on the fire, add 2 tablespoons of corn starch, wet with $ cup of cold water, 1 cup of sugar, 1 teaspoon of vanilla✪ Chocolate Pudding. Line a glass dish with sponge cake, pour in the chocolate when it 74 PUDDINGS AND SAUCES. has thickened and put on ice. Before serving add the water, whites of two eges or whipped cream. Mrs. H. B. MYeErs. CHERRY TAPIOCA.—Soak 1 teaspoon of tapioca over night in sufficient water. In the morning add 1 pint of water and cook until clear. Sweeten to taste, and stir through 1 pound of ripe cherries. Pour into a fancy dish and chill on ice until wanted. Serve with cream and sugar, or cherry sauce. Mrs. H. GINGER PUDDING.—One cup suet, 3 cups flour, 1 cup sweet milk, 1 cup molasses, pinch of salt, 1 teaspoon soda, 1 teaspoon ginger✪ Ginger Pudding. Steam 2 hours and serve with caramel sauce. Mrs. McKEacIe. CARROT PUDDING.—One cup each of raisins, cur- rants, brown sugar, and finely chopped suet, 1 cup each of grated potatoes and carrots, 14 cups of flour, spices to suit the taste, pinch of salt, 1 teaspoon baking soda. Mix all together and steam 3 hours. Mrs. CHARLES SMITH.