Part 4

PASTRY AND PUDDINGS.

Plum Pudding.

If you wish to learn to cook, buy Flint Hills’ Cook Book, And read it every day and night, Then study every dish, from mutton down to fish And learn to make it tempting to the sight; Be careful with your dough, and roll it very slow, O, have it just the proper size. Have an eye upon your spice; oh, cook it brown and nice, And then you’ll carry off the winning prize.

You get a little flour, a lemon very tart, A handful of raisins with a clove, You put it in a bag, or any other rag. A nice bright fire in the stove; A little milk and egg, molasses just a dreg, A drop or two of rum that’s nice; You’d better watch the clock, don’t have it like a rock, This pudding that is mixed with spice. Abbie Mac Flinn.

Apple Dumplings.

Put a generous cup of sugar in a baking dish half full of hot water and while this is boiling make the pastry. Sift a scant pint of flour with a pinch of salt and even teaspoonful of baking powder, rub into this butter or lard the size of an egg, and mix with milk or water. Roll thin and cut in seven pieces; fill these with sliced apple. After moulding them place in the hot syrup, sprinkle with nutmeg and bake about half an hour. There is no need of serving sauce if there is plenty of syrup in dish—though cream is an improvement.

Mrs. Will Moore.

Brown Pudding.

Stir thoroughly together 1 cup of molasses, 1 cup of butter, 1 cup of sour milk, 1 cup of chopped raisins, 3 cups of flour, 1 teaspoonful of soda in little boiling water; add citron if desired. Steam 3 hours. Serve hot with wine sauce.

Mrs. Smith.

Fig Pudding.

Chop 6 ounces of suet and ½ pint of figs fine, add ¾ pint bread crumbs, 4 ounces of moist sugar. Mix first the bread and suet, then the figs and sugar, add a little nutmeg, a well beaten egg, a cup of sweet milk. Steam in a mold 4 hours.

SAUCE—1 cup of sugar, ½ cup of butter, boil well together, ¼ cup of brandy added before taking from stove; beat yolk of 1 egg and stir in, beat white of the egg and stir in, not before it is sent to the table.

Miss G. Adams.

Fruit Sponge Pudding.

2 cups of sponge cake crumbs, dry, 2 cups of boiling milk, 1 tablespoonful of butter, ½ cup of sugar, 2 tablespoonsful of flour (prepared flour), ½ pound of currants, washed and dried, whites of 2 eggs whipped stiff, bitter almond flavoring. Soak cake in hot milk, leave it over fire until scalding batter, stir in butter, sugar and flour; the latter wet with cold milk, pour into bowl to cool. When nearly cold stir in fruit-crumbs with eggs, sugar beaten to cream, corn starch. Have water boiling hard, stir in pieces of fruit. Put mold at once in hot water, serve with sauce.

K. E. R.

Snow Pudding.

Syrup of ⅔ cup boiling water, ⅔ cup of sugar, juice of 2 lemons; when cool add ¼ package of Nelson’s gelatine which has been dissolved in cold water. Beat to a stiff froth whites of 3 eggs and to this add slowly the syrup, beat until quite thick, put in a mold and set away until hard. Serve with a boiled custard made of the yolks of 3 eggs.

K. E. R.

Chocolate Pies.

Grate ½ cup of bakers’ chocolate, pour over a little cold water, then add ½ cup of boiling water and dissolve thoroughly. Take yolks of 5 eggs well beaten with one tablespoonful of corn starch. Add to this the whites of the eggs beaten very light, 1 quart of milk and 1 tablespoonful of vanilla. Bake with an undercrust, with meringue on top. This makes three pies.

Mrs. Wm. D. Eaton.

Date Pies.

Soak 1 pound of dates over night, sift, and add 1 quart of milk, 2 eggs, salt, 2 tablespoonsful of sugar. Bake in rich crust like custard pies. This makes two pies. Mrs. Seymour H. Jones.

French Cream Pie.

3 eggs, 1 cup of sugar, 3 tablespoonsful of water, 1½ cups of flour, 2 teaspoonsful baking powder. Beat the 3 yolks very light with the cup of sugar, add water. Beat the whites very light and add to above by spoonsful, alternately, with same of flour till both are lightly mixed in, add baking powder last. Bake in two layers.

CREAM—1 pint boiling milk, 2 tablespoonsful of flour, 1 egg, ¾ cup of sugar, flavor to taste. Cook like custard. When cakes are baked, arrange on two plates, split with sharp knife and fill with the cream.

Mrs. Seymour H. Jones.

Squash Pie.

2½ cups of strained squash, 2½ cups of milk, 3 eggs, 1 tablespoonful melted butter, 1 heaping cup of sugar, 1 teaspoonful cinnamon, 1 teaspoonful ginger, 1 scant teaspoonful mace. This makes two pies.

Mrs. C. P. Squires.

Secess or Southern Pie.

1 pint of milk, 1 pint of cream, 6 eggs. Line a deep dish with thin pie crust and sprinkle seeded raisins over the bottom crust. Beat the eggs light; leave out 3 whites for frosting. Add 1 small cup of sugar to the eggs, put with the cream and milk, and pour into the crust after putting in the flavor, either lemon or vanilla, and bake in the oven until custard is set. Beat the three whites, add some powdered sugar, return to the oven after putting the whites on top, until the top is a light brown.

Mrs. Ruth R. Crapo.

Transparent Pie.

Make a rich crust and place in pie pan, drop over it fruit jelly. Make a custard of 1 cup of sugar, ¾ cup of butter, 3 eggs, 1 cup of warm water. Beat up the whites of eggs and add the last thing before baking. Served cold.

Ella G. Roads.

Amherst Pudding.

1 cup of milk, 1 cup New Orleans molasses, 1 egg (beaten), 3 cups of flour, 1 full cup of chopped and stoned raisins, 1 teaspoonful of salt, about 1 teaspoonful each of cinnamon, clove and nutmeg. First dissolve carefully 1 teaspoonful of soda in the molasses, then add the other ingredients. Dredge raisins with part of the flour and add last. Steam 2½ or 3 hours. Serve with sauce.

S. S. C.

Amherst Pudding.

1½ cups of sour milk, 1 cup of dark molasses, 1 cup of suet, chopped fine, 1 cup of seeded raisins, ½ cup of citron, 1 teaspoonful of soda, 1 teaspoonful of salt, stir all together, steam 3 hours.

SAUCE OF PUDDING—Into a pint of boiling water stir to a paste a tablespoonful of corn starch or flour, rubbed smooth in a little cold water; add a cup full of sugar, a tablespoonful of vinegar, cook well for 3 minutes, add a piece of butter the size of a small egg, flavor with a tablespoonful of vanilla.

Mrs. L. L. Arnold.

Anna’s Pudding.

1 pint of milk, ½ cup of flour. Dissolve flour in a little of the milk, then add to the remainder of milk which should be boiling. Cook until it thickens, then add ½ cup of butter, ½ cup of sugar, yolks of 5 eggs thoroughly beaten. Last add the whites beaten very light and flavor with vanilla. Set pudding dish in pan of boiling water and bake in a hot oven 20 or 25 minutes. Serve immediately with a hard sauce. It should be very light and foamy. If allowed to stand it falls.

Mrs. Wm. D. Eaton.

Apple Pudding.

Fill a pudding dish with apples pared and quartered, cream 1 cup of butter and 2 cups of sugar, add the yolks of 3 eggs, spread this over apples and bake 45 minutes. Beat the whites to a stiff froth, sweeten, and spread over the pudding, and return to oven to brown.

Banana Pudding.

1½ pints of milk, ½ box gelatine (cook in cup of cold water), 3 bananas. Put milk on to boil with pinch of salt, when it is boiling hot add the sugar. Dip enough milk into the gelatine to dissolve it, then put all into the milk and let boil for ten minutes hard, cut bananas in thin small pieces. When all is cool put the bananas in the gelatine and milk, then pour into your mould. Eat next day with whipped cream.

Ella G. Roads.

Baked Batter Pudding.

Beat 5 eggs very light, stir into them a pint of sifted flour, add a little salt. When eggs and flour are mixed smoothly together add a pint of milk (a little at a time), stirring continually. Pour in a buttered dish and bake in a moderately quick oven.

SAUCE.—1½ cups of pulverized sugar, ⅔ cup of butter. Beat until thoroughly light; then add a pint of red raspberries or strawberries and beat all together. The hot pudding immediately dissolves the same.

M. B. Robertson.

Baked Rhubarb.

Butter a baking dish, cover the bottom with bread crumbs (stale), then a layer of rhubarb cut in thin slices, cover this very thickly with sugar, then bread crumbs, put over this bits of butter, then another layer of rhubarb and so on, until the pan is full, having last layer of bread crumbs. Bake the pudding in a slow oven for an hour until the rhubarb is thoroughly cooked and the top brown.

Mrs. J. C. Stone.

Cottage Pudding.

1 pint of flour, 1 heaping teaspoonful of baking powder, 1 cup of sugar, 1 cup of sweet milk, 1 egg, ½ cup of butter, (melted). Bake 45 minutes in a moderate oven.

SAUCE for pudding. ½ cup of butter, 1 cup of sugar, 1 egg, beat all together ½ hour, just before serving add 1 teaspoonful vanilla and two tablespoonsful of boiling water.

Rice Pudding.

2 quarts of new milk, 5 tablespoonsful of rice (uncooked), 5 tablespoonsful of sugar, ½ teaspoonful of salt. Cook on the back of the stove six hours, stirring occasionally, then set in the oven to brown on top.

Mrs. J. C. Stone.

Duchess Pudding.

1 can of grated pineapple, ¾ pint of tapioca, juice of 2 lemons, whites of 2 eggs. Soak tapioca over night in cold water enough to cover, in the morning cover with hot water, cook until perfectly clear, stirring constantly about 1 hour, adding sugar and lemon the last half hour. When taken from the fire stir in the beaten whites of 6 eggs; and when cold add pineapple. To be eaten with cream, very good in summer.

Date Pudding.

1 pound of dates, remove stones.

BATTER.—1 cup of sugar, 3 tablespoonsful of butter, 2 eggs, 2 cups of flour, ½ cup of cold water, 1 spoonful of baking powder, alternate layers, steam 2 hours.

SAUCE.—1 cup of sugar, ½ cup butter creamed together, 2 teaspoonsful of flour, 1 cup of boiling water, boil till clear, flavor.

N. E. P.

Fig Pudding.

6 ounces of suet, 8 ounces of bread crumbs, 6 ounces of sugar, ¾ pound of fresh figs chopped, 3 eggs, 1 coffee cupful of milk, ½ wineglassful of brandy or wine, 1 grated nutmeg, 2 teaspoonsful of baking powder, 1 teaspoonful of salt, mince all very fine and stir the mixture thoroughly, steam 3 hours, steam pan should be firmly closed.

Fig Pudding Sauce.

½ cupful of butter, 1 cupful of sugar, white of 1 egg, a little vanilla, 2 tablespoonsful of wine or brandy, ½ wineglass of boiling water. Beat the butter and sugar for about 15 minutes, then add the flavoring. Just before sending to the table, add the egg beaten to a froth and stir in the boiling water, beating it to a foam, or it may be flavored with brandy or wine, without the vanilla, or use one lemon, only, all the juice and half the grated peel, and one teaspoonful of grated nutmeg, leaving out all the wine and brandy.

Gelatine Pudding.

Separate the yolks of 4 eggs, with the yolks make a boiled custard with a pint of milk and sugar to taste. Put ⅓ box of Coxe’s gelatine to soak a few minutes in a little cold water, then dissolve in ¾ cup of boiling water. When the custard has cooled add the gelatine water and whites of the eggs that have been beaten stiff. Put in a mold and serve cold with cream.

K. E. R.

Baked Indian Pudding.

Heat 1 pint of sweet milk, when scalding hot stir in 2 cups of corn meal to make a thin mush. Cool. Beat 2 eggs with 1 cup of sugar and flavor with nutmeg and ginger or cinnamon. Stir into mush while warm, and add another pint of milk. Add a small piece of butter and ½ cup of raisins if desired.

Mrs. Seymour H. Jones.

Jelly Pudding.

1 teacup of butter, 1½ teacups of white sugar, 1 teacup of cream, 3 eggs, 4 tablespoonsful of jelly. Cream the butter and sugar, beat the eggs light, then add alternately the other ingredients. Bake in a pudding dish lined with puff, paste or slices of cake. The cake is better.

W. B. Robertson.

John’s Delight.

2 cups of stale bread, chopped fine, ½ cup (large) of chopped suet, ½ cup of molasses, 1 egg, 1 cup of chopped raisins, ½ cup of currants, 1 cup of sweet milk with ½ teaspoonful of soda dissolved in it, ½ nutmeg, 2 teaspoonsful of cinnamon, a pinch of salt, ½ cup of corn meal. Boil 3 hours in pudding boiler. Serve with foaming sauce.

M. A. S.

Lemon Pudding.

6 eggs beaten separately. Stir into the yolks 1 pint of sugar, 1½ tablespoonsful of melted butter. Beat this thoroughly, then stir into this the beaten whites, adding the juice of 2 large lemons and the grated rind of 1 lemon. Lastly add 1 pint of milk and a pinch of salt. Bake in a moderate oven from twenty minutes to a half hour. If baked too long it will curdle. To be eaten cold. Serve with hot toasted crackers and cheese.

Mrs. Wm. D. Eaton.

Orange Marmalade Pudding.

1½ cupsful of flour, ½ cupful of butter, 2 eggs, ½ teaspoonful baking powder. Beat butter and sugar together, beat eggs separately, mix all together, steam 2½ hours. Melt marmalade and pour over while hot.

K. E. R.

Peach or Apple Puff.

A heaping cupful of chopped fruit (if it be apple, it must be a variety that cooks quickly). ¾ cup of powdered sugar, whites of 5 eggs, mix fruit and sugar, then add the whites of eggs, beaten very light. Bake about 15 minutes in quick oven. Serve with cream.

M. G. M.

Prune Pudding.

½ pound of prunes, ½ cup of granulated sugar, 3 eggs, stew the prunes until they will wash fine, remove pits, stir in sugar. Beat the whites of eggs to a stiff froth, and mix with prunes, bake 30 minutes. Make boiled custard with the yolks of eggs, flavor with vanilla and serve with pudding. To be eaten cold.

Mrs. E. E. Gay.

Prune Pudding.

¾ pound of prunes, stewed until very soft, set aside to cool, seed them and chop meat remaining very fine. Beat the whites of 5 eggs to a stiff froth, add ½ tumblerful of granulated sugar, stir carefully eggs, sugar and prune meat together. Put in a buttered baking dish and bake 20 minutes, or until brown on top. Serve hot, with a sauce of cold whipped cream.

Mrs. F. P. Carper.

Sago Pudding.

Boil 1 cupful of sago in a quart of milk until very thick, take off the fire and let cool a little, beat three eggs very light, and add them with a large tablespoonful of sugar and butter. Bake in a pan with hot water in oven until brown. To be eaten cold with cream sauce.

Suet Pudding.

1 cupful of suet, 1 cupful of molasses, 1½ cupsful of sour cream or milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cup raisins, steam 3 hours.

SAUCE.—2 cupsful of sugar, ½ cupful of butter, beat to a cream, yolks of 2 eggs well beaten, wineglassful of Sherry, then add whites of eggs beaten light and wineglassful of boiling water.

K. E. R.

Suet Pudding.

1 cupful of suet (chopped fine), 1 cupful of Orleans molasses, 1 cupful of sweet milk, 1 cupful of fruit, (currants and raisins), 3 small cupsful of flour, 1 teaspoonful of soda, mix soda with molasses, beating thoroughly, then add suet, next milk, then flour and lastly fruit. Steam two hours.

Mrs. W. G. Mercer.

Suet Pudding.

1 cupful of suet, 1 cupful of molasses, (thick black molasses), 1½ cupsful of sour milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cupsful of seeded raisins. Steam 3 or 4 hours and eat with hard sauce.

HARD SAUCE.—Work to a cream 4 heaping tablespoonsful of powdered sugar, 1 tablespoonful of butter, add juice of a medium sized lemon or a little sherry wine.

Mrs. C. P. Squires.

Suet Pudding.

2 cupsful of chopped bread, ½ cupful of chopped suet, ½ cupful of molasses, 1 egg, 1 cupful of raisins seeded, 1 cupful sweet milk, ½ teaspoonful of soda dissolved in milk, ½ teaspoonful of cloves, 1 teaspoonful of cinnamon, 1 pinch of mace and salt. Pour in mould and steam two hours.

SAUCE.—Beat ½ cupful of butter and 1 cupful of sugar to a cream. Just before serving add 1 cupful of boiling water.

Mrs. D. W. Peasley.

Gerolts Suet Pudding.

1 cupful of stoned raisins, 1 cupful of currants, 4 apples, ½ pound of suet, all chopped very fine. 4 cupsful of sifted bread crumbs, the yolks of 4 eggs, the grated rind of 1 lemon, pinch of salt, whites of the eggs beaten very light. 4 tablespoonsful of sugar and one glassful of brandy. Steam four hours in a mold. Serve with wine sauce.

Mrs. Wm. D. Eaton.

Snow Pudding.

In ½ teacupful of cold water, put ½ package of gelatine and let it stand 1 hour. Over this pour a pint of boiling water, add 2 teacupsful of sugar and juice of a large lemon. Set aside, and when cool (but not cold) mix in whites of 5 eggs and beat the whole to a stiff froth. For a custard to be served separately and poured over pudding, take 1 egg entire and yolks of 3 others, 1 pint of milk and 1 teacupful of sugar.

Mrs. A. N. Duffy.

Sponge Pudding.

¼ cupful of butter, ½ cupful of flour, 1 pint of boiled milk, 5 eggs and sugar to taste. Mix together sugar and flour, wet with a little cold milk. Stir into the pint of milk when it’s boiling, cook until it thickens and is smooth, add butter and stir in the well beaten yolks. When this is cold add the whites of eggs beaten to a stiff froth. Bake in cups or pudding dish, in a pan of boiling water in a hot oven. To be eaten with a rich sauce.

K. E. R.

Victoria Pudding.

Make a custard with 5 well beaten eggs, ½ pint of cream, same of milk, add ¾ ounce of gelatine that has been dissolved, flavor with vanilla. When cold stir in 2 dessert spoonsful of sherry or brandy, fill bottom of pudding mold with custard, then a layer of sponge cake with jam between, then the rest of the custard. Let it get cold and serve.

K. E. R.

Pudding Sauce.

Cream, ½ cupful of butter and as much powdered sugar as you can to have it very light. Add the yolks of 2 eggs beaten well, then the beaten whites. This can be set aside in a moderately cool place, and just before sending to the table add a wineglassful of sherry very slowly, stirring all the while, and lastly, very slowly as much boiling water as will make it the consistency of rich custard.

Mrs. Wallace Campbell.

Rose Meringue.

Stir in 1 quart of milk (simmering) the yolks of 4 eggs beaten with 4 tablespoonsful of sugar, and then 2 tablespoonsful of corn starch. Boil till it begins to thicken; add a little vanilla when cool. Mould in long narrow glasses. Fill up with the whites of 2 eggs beaten stiff, with ½ cupful each of powdered sugar and red jelly.

M. G. M.

Stewed Figs.

¾ pound of dried figs, washed and torn in 4 parts, ¼ pound of brown sugar, 3 tablespoonful of brandy, boiling water to cover the figs in a sauce pan. Pour the boiling water on the figs and boil 10 minutes; add the sugar and boil slowly for ½ hour. When cold, stir in the brandy thoroughly. Serve very cold with whipped cream piled on top, with crackers.

M. G. M.

Strawberry Fool.

1 pint of strawberry preserve, ½ box of gelatine, 1 lemon, ½ cupful of cold water, 1 cupful of boiling water. Soak the gelatine in the cold water and dissolve in the boiling water, add the strawberries and juice of lemon, mold in individual molds, being careful not to break the berries. When cold, turn out and cover each with a heaping tablespoonful of whipped cream, 1 cupful of cream, ¼ cupful of sugar, flavor if you like.

M. W. MacFarland.

Caramel Custard.

Make a soft boiled custard of 1 pint sweet milk, 2 eggs, a small tablespoonful of corn starch and a little salt. Melt ½ cupful of sugar in a stew pan on stove. When the sugar is of a golden-brown color, stir this into the hot custard and beat till smooth.

Mrs. Seymour H. Jones.

Fruit Salad.

1 box of Coxe’s gelatine, 1 can of sliced pine apple, juice of 5 lemons, 8 oranges, 6 bananas, 3 cupsful of granulated sugar, 1 pint of hot water, ½ the juice out of the can of pine apple. Dissolve the gelatine in the hot water and stir until clear, pour on fruit while hot, stir carefully and thoroughly, put in a dish and stand on ice over night.

H. E. P.

Junket.

1 pint of new milk, warmed to 98 degrees, 1 dessert-spoonful of sugar, 1 dessert-spoonful of sherry, 1 teaspoonful of vanilla, 1 dessert-spoonful of liquid rennet. Pour into molds, let stand, sprinkle nutmeg on the top and serve with cream and sugar.

M. A. S.

Pine Apple Cream.

1 can grated pine apple, put on stove with 1 cup of sugar, cook until soft; ½ box of Coxe’s gelatine in a cup, fill cup with water, put in basin on back of stove and dissolve slowly. Whip 1 pint of cream stiff. Beat the pineapple and gelatine, when nearly cold, to a froth, stir in the whipped cream and turn into a mold.

Mrs. H. W. Perkins.

Apricot Jelly.

1 ounce of gelatine, ½ pint of dried apricots. Soak the gelatine in a pint of cold water. Put the apricots into one quart of cold water, place them on the back of the stove and let them heat till soft, then let them cook without stirring. When all the pieces are soft add 2 cupsful of sugar and boil 2 minutes without stirring. Then carefully place the pieces of apricot in the mold. Pour the dissolved gelatine into the juice, let it boil. Then strain onto the apricots and cool. Serve with whipped cream.

M. A. S.

Strawberry Jelly.

3 pints of strawberries, 1 box gelatine, 1 pint of sugar, 1 pint of boiling water, 1 pint of cold water, juice of 1 lemon. Soak gelatine in cold water 2 hours. Mash berries with sugar and let stand 2 hours. Pour boiling water on fruit and sugar. Press out the juice and add to lemon juice and gelatine. Strain through a napkin and mold. Serve with ice cream or whipped cream.

S. M. W.

Coffee Jelly.

½ box of Plymouth Rock gelatine, soak the gelatine in 1 cup of cold strong coffee ½ hour, add 1 teacupful of sugar, 1 pint of boiling water. Strain and let harden on ice. Cut in cubes and serve with whipped cream.

Mrs. Seymour H. Jones.

Queen of Puddings.

1 pint of fine bread crumbs, 1 quart of milk, 1 cup of raisins, 1 cup of sugar, yolks of 4 eggs beaten well, grated rind of 1 lemon, piece of butter size of an egg. Bake until done, but not watery. Whip whites of the eggs stiff, beating in a teacupful of sugar in which has been stirred the juice of the lemon. Spread on the pudding a layer of jelly or fruit, spread the whites on top of this, and brown nicely in the oven.

Mrs. C. M. Levey.

Cherry Dessert.

Take 1 pint canned cherries, dissolve 1 teaspoonful of powdered gelatine, add to cherries. Pour in mold, set on ice. Serve cold with whipped cream.

Mrs. H. W. Perkins.

Velvet Cream.

1½ pints of sweet cream, 4 heaping tablespoonsful of powdered sugar, whites of 4 eggs, 1 teaspoonful of vanilla. Scald the cream and pour over the whites of egg and sugar. Mix thoroughly and strain into cups. Bake until firm, in a slow oven, in a pan of water. Cover with heavy paper as soon as put in oven. Do not beat whites of eggs. This will fill about 6 teacups.

Mrs. A. N. Duffy.

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ICES.

Lemon Ice.

To 1 pint of lemon juice, add 1 quart of sugar and 1 quart of water, in which the rind of the lemon has been allowed to stand until highly flavored, when partly frozen add the whites of 4 eggs beaten to a stiff froth.

Mrs. H. W. Perkins.

Lemon Ice.