Take one quart of flour, four tablespoonfuls melted lard, half
teaspoonful of salt, two teaspoonfuls of Equity baking-powder;
mix as for biscuit, with either sweet milk or water, roll thin, and
line a pudding-dish; mix three tablespoonfuls flour and two of
sugar together, and sprinkle over the crust; then put in nicely
sliced peaches and sprinkle over them one cupful of sugar✪ Peach Cobbler; wet
the edges with a little flour and water mixed, put on the upper
crust, press the edges together, make two openings by cutting
two incisions at right angles an inch in length, and bake in a
quick oven half an hour. Plums, apples, or any kind of fresh
or canned fruit, can be made in the same way.
BLACKBERRY SHORTCAKE.
Three eggs, one cupful of sugar, two cupfuls of flour, one
tablespoonful of butter, one heaping teaspoonful of Equity bak-
ing-powder. Mix like cake, and fill four tins as for jelly cake.
Cover the top layer with frosting.
PUFF PUDDING.
One and one-half cups of flour, one cupful of milk, two eggs,
and a little salt✪ Puff Pudding; bake in a hot oven twenty minutes, in patty
pans. Serve with sauce.
156 SAUCES.
SAUCHS.
FOAM SAUCE.
One cupful of powdered sugar, butter size of an egg, half pint
of sweet milk, one egg, one teaspooiiful of cornstarch, pinch of
salt. Beat the butter and sugar to a light cream, boil the milk
in a custard kettle; stir in the cornstarch and the yolk of the
egg, mix together, and let it thicken, then pour it over the but-
ter and sugar. Just before sending to the table, beat in the
white of the egg, beaten to a stiff froth. It makes it nicer to use
two eggs and currant jelly.
CABINET PUDDING SAUCE.
Yolks of four eggs, beaten very light, one lemon, juice and
grated rind, one teaspoonful of cinnamon, one tablespoonful of
butter, one cupful of sugar. Rub the butter into the sugar, add
the yolks, lemon and spice; beat ten minutes, put in a good glass
of grape juice, still stirring hard. Set within a sauce-pan of
boiling water, and beat while it heats, but do not let it boil.
Serve with a pudding.
VINEGAR SAUCE.
One cupful of brown sugar, one and a half cups of water, one
teaspoonful of salt, two tablespoonfuls of butter, a few drops of
essence of lemon, two tablespoonfuls of vinegar, two tablespoon-
fuls of flour, or one of cornstarch. Beat butter, sugar, corn-
starch, lemon and vinegar to a cream; pour the water, boiling, on
them, and let it boil five minutes. Nice with sweet pudding.
WHITE SAUCE.
One pint of sweet milk, one cupful of white sugar, half a cup
of butter, two tablespoonfuls of comstarch. Stir all to a cream,
pour on the milk, boiling hot, stir briskly and let it come to a
boil. Nice for roley poley pudding.
PLAIN CREAM SAUCE.
One pint of cream, one cup of sugar; flavor with nutmeg. This
sauce is nice for minute pudding.
SAUCES. 157
SAUCE FOB PLUM PUDDING.
Cream half pound of sweet butter, stir in three-quarters pound
brown sugar, and the beaten yolk of an egg; simmer for a few
moments over a slow fire, stirring almost constantly; when near
boiling, add half pint bottled grape juice and serve after grating
a little nutmeg on the surface.
HARD SAUCE FOB CHBISTMAS PLUM PUDDING.
Page 93 · 4 recipe records on this page
Presented as published in 1887. 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 one quart of flour, four tablespoonfuls melted lard, half teaspoonful of salt, two teaspoonfuls of Equity baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish; mix three tablespoonfuls flour and two of sugar together, and sprinkle over the crust; then put in nicely sliced peaches and sprinkle over them one cupful of sugar; wet the edges with a little flour and water mixed, put on the upper crust, press the edges together, make two openings by cutting two incisions at right angles an inch in length, and bake in a quick oven half an hour. Plums, apples, or any kind of fresh or canned fruit, can be made in the same way.
BLACKBERRY SHORTCAKE.
Three eggs, one cupful of sugar, two cupfuls of flour, one tablespoonful of butter, one heaping teaspoonful of Equity baking-powder. Mix like cake, and fill four tins as for jelly cake. Cover the top layer with frosting.
PUFF PUDDING.
One and one-half cups of flour, one cupful of milk, two eggs, and a little salt; bake in a hot oven twenty minutes, in patty pans. Serve with sauce.
156 SAUCES.
SAUCES.
FOAM SAUCE.
One cupful of powdered sugar, butter size of an egg, half pint of sweet milk, one egg, One teaspoonful of cornstarch, pinch of salt. Beat the butter and sugar to a light cream, boil the milk in a custard kettle; stir in the cornstarch and the yolk of the egg, mix together, and let it thicken, then pour it over the butter and sugar. Just before sending to the table, beat in the white of the egg, beaten to a stiff froth. It makes it nicer to use two eggs and currant jelly.
CABINET PUDDING SAUCE.
Yolks of four eggs, beaten very light, one lemon, juice and grated rind, one teaspoonful of cinnamon, one tablespoonful of butter, one cupful of sugar. Rub the butter into the sugar, add the yolks, lemon and spice; beat ten minutes, put in a good glass of grape juice, still stirring hard. Set within a sauce-pan of boiling water, and beat while it heats, but do not let it boil. Serve with a pudding.
VINEGAR SAUCE.
One cupful of brown sugar, one and a half cups of water, one teaspoonful of salt, two tablespoonfuls of butter, a few drops of essence of lemon, two tablespoonfuls of vinegar, two tablespoonfuls of flour, or one of cornstarch. Beat butter, sugar, cornstarch, lemon and vinegar to a cream; pour the water, boiling, on them, and let it boil five minutes. Nice with sweet pudding.
WHITE SAUCE.
One pint of sweet milk, one cupful of white sugar, half a cup of butter, two tablespoonfuls of comstarch. Stir all to a cream, pour on the milk, boiling hot, stir briskly and let it come to a boil. Nice for roley poley pudding.
PLAIN CREAM SAUCE.
One pint of cream, one cup of sugar; flavor with nutmeg. This sauce is nice for minute pudding.
SAUCES. 157
SAUCE FOB PLUM PUDDING.
Cream half pound of sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg; simmer for a few moments over a slow fire, stirring almost constantly; when near boiling, add half pint bottled grape juice and serve after grating a little nutmeg on the surface.
HARD SAUCE FOB CHBISTMAS PLUM PUDDING.
Records on this page
Orange ShortcakeBlackberry ShortcakePeach CobblerPuff Pudding