This sauce is made as follows : Rub
together a cup of sugar and a tablespoon ful
of butter, add the well -beaten yolks of four
eggs, the juice and half the grated peel of a
lemon, and a teaspoonful of cinnamon.
Beat ten minutes, add a glass of wine, and
stir hard. Set in boiling water and beat
while heating, but do not let it boil.
Cottage Pudding. — Rub together a cup
of sugar and a tablespoon ful of butter.
Beat in the yolks of two eggs, then add a
cup of milk, a teaspoonful of salt, half one
of soda, and the beaten whites, and enough
of flour to make a moderately thick batter.
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46
777^ MODEL COOK BOOK
To the flour add a teaspoonful of cream of
tartar. Bake in a buttered mold, cut in
slices, and eat with sauce.
Bread Crumb Pudding. — Take one
cup bread crumbs and half cup" sugar, put
them into a pint of scalded milk, add two
tablespoonfuls butter, the rind and half the
juice of a lemon. Beat the yolks of two
eggs and stir the mixture into them. Bake
in a buttered dish about thirty minutes, or
until thick and brown. Cool and spread a
meringue of the beaten whites, half cup pul-
verized sug✪ Bread Crumb Puddingar and the remainder of the
lemon juice on the top. Brown in the oven
and serve hot or cold.
Bread=and=Butter Pudding. — Cut thin
slices of stale bread, butter thickly and
sprinkle with sugar. Fit neatly into a but-
tered pudding dish until half full. Lay on
top a plate to keep them from floating, and
pour in a custard made of three cups of hot
milk, four beaten eggs, and nearly a cup of
sugar. Season with vanilla and nutmeg.
Let soak for fifteen minutes, then remove
the plate and put in the oven. If the bread
still inclines to float, hold it down with a
fork until the custard thickens. Kat cold.
Layers of currants improve this .
Rice Pudding. — Wash a cup of rice and
soak for two hours in a pint of milk. Then
add three pints of milk, a spoonful of salt,
butter of the size of an ^%<g melted, and
flavor with nutmeg and cinnamon. Bake
two hours.
Bag Pudding. — Take one cup each of
milk, syrup molasses, and finely chopped
suet, half a pound of currants, and three
cups of flour. Mix thoroughly, add a tea-
spoonful each, of soda and ginger. Pour
into your pudding-bag, tie closely, and boil
for two hours.
Tapioca Pudding. — Add to three pints
of milk eight large tablespoonfuls tapioca.
Warm, and let soak until soft. Then stir,
and mix in two teaspoonfuls melted butter,
four beaten eggs, four spoonfuls sugar, one
glass wine, a grated nutmeg and the rind of
a lemon. Bake immediately.
Block Pudding. — Take three cups flour,
one cup each of molasses, sweet milk, and
finely chopped suet, a teaspoonful each of
414
cloves, cinnamon, and nutmeg, and a half
pound of raisins. Stir well together, boil
for four hours, and serve with sauce.
Baked Indian Pudding.— Mix together
half cup corn meal, quarter cup flour, one
^ZZ, quarter cup New Orleans molasses,
with a little salt, ginger and cinnamon.
Stir these into three cups of hot milk . Bake
in a moderate oven. When the top begins
to brown pour a little cold milk over it and
cover it. Bake four to five hours, putting
cold milk on the top every hour. Serve
with hard sauce or with cream and sugar.
Page 57 · 2 recipe records on this page
Presented as published in 1901. 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
This sauce is made as follows : Rub together a cup of sugar and a tablespoon ful of butter, add the well -beaten yolks of four eggs, the juice and half the grated peel of a lemon, and a teaspoonful of cinnamon. Beat ten minutes, add a glass of wine, and stir hard. Set in boiling water and beat while heating, but do not let it boil.
Cottage Pudding. — Rub together a cup of sugar and a tablespoon ful of butter. Beat in the yolks of two eggs, then add a cup of milk, a teaspoonful of salt, half one of soda, and the beaten whites, and enough of flour to make a moderately thick batter.
4^3
To the flour add a teaspoonful of cream of tartar. Bake in a buttered mold, cut in slices, and eat with sauce.
Bread Crumb Pudding. — Take one cup bread crumbs and half cup sugar, put them into a pint of scalded milk, add two tablespoonfuls butter, the rind and half the juice of a lemon. Beat the yolks of two eggs and stir the mixture into them. Bake in a buttered dish about thirty minutes, or until thick and brown. Cool and spread a meringue of the beaten whites, half cup pulverized sugar and the remainder of the lemon juice on the top. Brown in the oven and serve hot or cold.
Bread-and-Butter Pudding. — Cut thin slices of stale bread, butter thickly and sprinkle with sugar. Fit neatly into a buttered pudding dish until half full. Lay on top a plate to keep them from floating, and pour in a custard made of three cups of hot milk, four beaten eggs, and nearly a cup of sugar. Season with vanilla and nutmeg. Let soak for fifteen minutes, then remove the plate and put in the oven. If the bread still inclines to float, hold it down with a fork until the custard thickens. Eat cold. Layers of currants improve this.
Rice Pudding. — Wash a cup of rice and soak for two hours in a pint of milk. Then add three pints of milk, a spoonful of salt, butter of the size of an egg melted, and flavor with nutmeg and cinnamon. Bake two hours.
Bag Pudding. — Take one cup each of milk, syrup molasses, and finely chopped suet, half a pound of currants, and three cups of flour. Mix thoroughly, add a teaspoonful each, of soda and ginger. Pour into your pudding-bag, tie closely, and boil for two hours.
Tapioca Pudding. — Add to three pints of milk eight large tablespoonfuls tapioca. Warm, and let soak until soft. Then stir, and mix in two teaspoonfuls melted butter, four beaten eggs, four spoonfuls sugar, one glass wine, a grated nutmeg and the rind of a lemon. Bake immediately.
Block Pudding. — Take three cups flour, one cup each of molasses, sweet milk, and finely chopped suet, a teaspoonful each of
cloves, cinnamon, and nutmeg, and a half pound of raisins. Stir well together, boil for four hours, and serve with sauce.
Baked Indian Pudding. — Mix together half cup corn meal, quarter cup flour, one egg, quarter cup New Orleans molasses, with a little salt, ginger and cinnamon. Stir these into three cups of hot milk . Bake in a moderate oven. When the top begins to brown pour a little cold milk over it and cover it. Bake four to five hours, putting cold milk on the top every hour. Serve with hard sauce or with cream and sugar.
Records on this page
Bread Crumb PuddingCottage Pudding