Part 23
The directions given for cake apply likewise to puddings. Always beat the whites and yolks of the eggs separately and very light, and add the whites just before baking or boiling. All puddings (except those risen with yeast), should be baked immediately after the ingredients are mixed. Thick yellow earthenware dishes are better than tin for baking puddings, on several accounts. One is that the pudding, to be good, must be baked principally from the bottom, and tin burns more easily than earthenware. Another reason is, that the acids employed in some puddings corrode and discolor tin. Garnish the pudding with sifted white sugar, and with candied or preserved orange or lemon peel.
In boiling a pudding, cold water should never be added. Keep a kettle of hot water to replenish the water in the pot as it boils away. As soon as the pudding is done, remove it from the boiling water. A decrease in heat whilst cooking, makes boiled pudding sodden, and makes baked pudding fall. The best sauce for a boiled pudding is cold sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a little French brandy, while for a baked pudding, a rich, boiled wine sauce is best.
PLUM PUDDING.
3 dozen eggs. 3 pounds baker's bread, stale, and grated fine. 3 pounds suet. 3 pounds brown sugar. 1 pound sliced citron. 3 pounds currants. 4 pounds seeded raisins. ½ ounce nutmeg, and the same of mace, cloves, and cinnamon. Half pint wine. Half pint French cooking brandy.
Mix and divide into six parts. Tie each part in a twilled cotton cloth, put them in boiling water, and let them boil four hours. Then hang them in the air to dry a day or two. Keep them in a cool, dry place.
When you wish to use one, it must be boiled an hour before dinner. Serve with rich sauce. It will keep six months or a year.--_Mrs. T. M. C._
_Plum Pudding._
10 eggs. 1 pound chopped suet. 1 pound seeded raisins. 1 pound currants. 1 pound stale bread crumbs. ½ pound citron. 1 nutmeg. 1 wine-glassful wine. 1 wine-glassful brandy. ½ pound brown sugar.
Beat the eggs light, add the sugar and spices, stir in the suet and bread crumbs, add the fruit by degrees, then the wine and brandy. Pour into a well-floured bag, leaving a third as much room as the mixture occupies, for swelling. Put into a pot of boiling water and boil four hours. Dip the bag into cold water when ready to turn out the pudding, to prevent it from sticking.--_Mrs. E. B._
_Plum Pudding._
At sunrise, sift a quart of the best flour; rub into it an Irish potato mashed, free from lumps. Put in it a teaspoonful of salt, and a half teacup of yeast. Add six eggs, beaten separately, and enough water to make a soft dough. Knead half an hour without intermission. In winter, set it in a warm place, in summer set it in a cool place to rise. If dinner is wanted at two o'clock, knead into this at one o'clock, half pound of butter, two pounds of stoned raisins, cut up, and a grated nutmeg. Work very little, just enough to mix. Wet a thick cloth, flour it and tie it loosely that the pudding may have room to rise. Put it in a kettle of milk-warm water, heating slowly until it boils. Boil one hour. Serve with wine sauce.--_Mrs. S. T._
RICH PLUM PUDDING.
Nine eggs beaten to a froth.
Add flour sufficient to make a thick batter, free from lumps. Then add one pint of new milk and beat well. Afterwards add the following ingredients, in small quantities at a time, keeping it well stirred.
Two pounds stoned raisins, two pounds currants, well washed, picked, and dried. One-quarter pound bitter almonds, blanched and divided; three-quarters pound brown sugar; three-quarters pound beef suet, chopped fine; one nutmeg, grated fine; one teaspoonful of ground allspice, the same of mace and cinnamon.
This pudding should be mixed several days before cooking, then well beaten, and more milk should be added, if required. Make this into two puddings, put in cotton bags and boil four hours. By changing the bags, and hanging in a cool, dry place, they will keep six months and be the better for it. Steam and serve with sauce made as follows:
One cup of sugar, one of butter. Beat well together. Break an egg in and mix well. Add a tablespoonful of wine or brandy, and serve immediately.--_Mrs. F._
ENGLISH PLUM PUDDING.
1 pound of stale bread grated. 1 pound currants. 1 pound sugar. 1 pound of suet chopped as fine as flour. ¼ of a pound of raisins, and the same of citron.
When ready to boil, wet the above with ten eggs, well beaten, two wine-glasses of wine and the same of brandy. Grate the rinds of two lemons, pare and chop them and beat all well together. Then dip a strong cloth in boiling water and wring it dry. Lay it on a waiter, greasing well with butter. Put it in a large bowl and pour the pudding in, putting two sticks in the cloth across each other, and tying below the sticks. Have the water boiling and throw in the pudding as soon as tied. Put a plate at the bottom of the pot and boil four hours.--_Mrs. Dr. S._
CHRISTMAS PLUM PUDDING.
Half a loaf of bread (grated). 1 pound currants. 2 pounds stoned raisins. 1 pound chopped suet. 6 eggs, and 2 pieces of citron cut up.
Beat the yolks of the eggs with two cups of flour and some milk, then stir in the other ingredients, adding a little salt and ginger. If too stiff, add more milk. The water must be boiling when the pudding is put in. It will take two hours to cook.--_Mrs. M. E. J. B._
PLUM PUDDING.
8 eggs (the yolks and whites beaten very light). 1 pint of suet chopped fine. 1 pint of sweet milk. 1½ pint stoned raisins, rubbed in flour. 1 quart of bread crumbs rubbed till very fine. Half pint citron sliced thin. 1 teacup of light brown sugar.
Grease and flour your mould, pour your pudding in, boil two hours, and eat with rich boiled sauce, made of sugar, butter, wine, and nutmeg.--_Mrs. B. C. C._
_Recipe for a simpler Plum Pudding._
3 cupfuls flour. 1 cupful raisins. 1 cupful brown sugar. 1 cupful buttermilk. ½ cup molasses. 1 cup of suet, or half a cup of butter. 2 eggs. 1 teaspoonful soda.
Boil and eat with sauce.--_Mrs. E. B._
ECONOMICAL PLUM PUDDING.
4 cupfuls flour. 1½ cup of suet. 1 cupful milk. 2 cupfuls raisins. 1 cupful molasses. 2 eggs, and 1 teaspoonful of soda.
Boil four hours.--_Mrs. L._
_Another Recipe for the Same._
One bowl of raisins, one of currants; one of bread crumbs; one bowl of eggs; one of brown sugar; one of suet; citron at pleasure. Boil four hours.--_Mrs. L._
ORIGINAL PUDDING.
Reserve a portion of light dough intended for breakfast. Set it in a cool place, and four hours before dinner, roll thin, without kneading. Sprinkle thickly over it, first, a layer of sliced citron, then a layer of seeded raisins. Roll up and lay on a buttered bread-pan till very light. Then either boil in a cloth, prepared by wetting first and then flouring (the pudding being allowed room for rising in this cloth), or set the pan in the stove and bake. In the latter case, after it becomes a light brown, it must be covered with a buttered paper.
Dough for French rolls or muffin bread is especially adapted to this kind of pudding.--_Mrs. S. T._
STEAMED PUDDING.
½ pound of seeded raisins. 4 eggs. 2 cupfuls of sugar. 3 cupfuls of flour. 1 cupful of sour cream. 1 teaspoonful of soda. 2 teaspoonfuls of cream tartar.
Let it steam two hours. Have the water boiling fast, and don't open till it has boiled two hours.--_Mrs. Dr. J._
BOILED PUDDING.
One pound of flour, twelve ounces of butter, eight ounces of sugar, twelve ounces of fruit (either dried cherries or two kinds of preserves). A little mace and wine.
Boil like a plum pudding.
SAUCE FOR THE SAME.
One pint of cream, large spoonful of butter, one glass of wine. Season to the taste. Let it cook, but not come to a boil.--_Mrs. A. F._
_Another Sauce._
Cream half a pound of butter; work into it six tablespoonfuls of sugar; beat in one egg, add a wine-glass of wine or brandy, and half a grated nutmeg. Set it on the fire, and as soon as it boils, serve it for the table.--_Mrs. F._
AMHERST PUDDING.
3 cupfuls of flour. 1 cupful of suet. 1 cupful of milk. 1 cupful of molasses. 2 cupfuls of raisins. 1 teaspoonful of salt. 1 teaspoonful of cloves and the same of cinnamon. ½ teaspoonful of soda, dissolved in milk.
To be boiled three hours in a coarse bag, and eaten with wine sauce.--_Mrs. W._
BOILED PUDDING OF ACID FRUIT.
1 quart of flour (or the weight in stale bread). 2 eggs. 1 pint of milk. 1 teaspoonful of salt. ½ pound of dried fruit.
If apples are used, plump them out by pouring boiling water on them, and let them cool before using them. Season with mace and nutmeg, and eat with sauce.--_Mrs. T._
CHERRY PUDDING.
3 cupfuls of flour. 2 cupfuls of fruit. 1 cupful of molasses. 1 cupful of milk. 2 teaspoonfuls of cream tartar. 1 teaspoonful of soda, put in the flour. 1 cupful of suet.
Mix well, put in a buttered mould, and boil three hours and a half--_Miss E. T._
TROY PUDDING.
1 cupful of milk. 1 cupful of molasses. ½ cupful of currants. ½ cupful of butter. 1 teaspoonful of baking soda, dissolved in the milk. 1 teaspoonful of ginger. 1 teaspoonful of ground cloves.
Enough flour to make it as stiff as soft gingerbread. Put it in a mould, and steam four hours. If no steamer is at hand, tie the mould in a cloth and boil four hours.
Sauce: One egg (frothed), one cupful of powdered sugar, one cupful of cream or milk, boiled with a small piece of butter. Add wine, if you like.--_Mrs. W. C. R._
SWEET POTATO ROLL.
Prepare pastry as for cherry roll. Spread it out, and cover it with layers of boiled sweet potatoes, thoroughly mashed. Pour over it melted butter and sugar, highly flavored with lemon. Roll it up, boil in a bag, and serve with butter and sugar sauce.--_Mrs. Dr. J. F. G._
BOILED SWEETMEAT PUDDING.
Twelve ounces flour and eight ounces butter rolled in a square sheet of paste. Spread over the whole sweetmeats (or stewed fruit, if more convenient). Roll closely and boil in a cloth. Pour sauce over it.--_Mrs. T._
BOILED BREAD PUDDING.
Pour one quart milk over a loaf of grated stale bread. Let it stand till near dinner time. Then beat six eggs very light and add them to the bread and milk, together with a little flour, to make the whole stick. Flour the bag and boil. Eat with sauce.--_Mrs. J. A. B._
_Boiled Bread Pudding._ (_Economical._)
Soak one pound stale bread in enough milk to make a pudding. When soft, beat it up with two eggs and three tablespoonfuls flour. Pour in a large lump of butter, melted. Put in any sort of fruit you like, and then boil.--_Miss E. T._
BOILED PUDDING.
One quart milk, four eggs, lard size of turkey's egg. Flour enough to make a batter for a teacup of fruit.
Boil and eat with sauce.--_Mrs. R._
PASTE FOR BOILED DUMPLINGS.
One quart flour, three good-sized Irish potatoes (boiled and mashed). One tablespoonful butter, and the same of lard. One teaspoonful soda, and two teaspoonfuls cream of tartar.--_Mrs. E. W._
APPLE DUMPLINGS.
Three pints of flour, one and one-half pint of milk, one large tablespoonful of butter, one egg. As many apples (chopped fine) as the batter will take. Boil two hours in a well-floured cloth.
The water should be boiling when the dumplings are dropped in, and it should be kept boiling all the while, else they will be heavy. Eat with sauce.--_Mrs. G. N._
BOILED MOLASSES PUDDING.
1 cupful molasses. 1 cupful sweet milk. 4 cupfuls sifted flour. 1 cupful stoned raisins. ½ cupful butter. 1 teaspoonful soda. 1 teaspoonful salt.
Boil or steam in a pudding mould. Eat with wine sauce.--_Mrs. McG._
SUET PUDDING.
1 quart flour. 2 teacups suet, chopped fine. 1 teaspoonful salt.
Mix the suet with two-thirds of the flour, reserving the rest of the flour to roll the dough in. Put in a cloth and boil one hour.--_Mrs. B._
_Suet Pudding._
1 pint milk. 3 eggs, well beaten. ½ pound finely chopped suet. 1 teaspoonful powdered ginger. 1 teaspoonful salt.
Add flour gradually, till you have made it into a thick batter. Boil two or three hours, and serve with hot sauce.--_Mrs. P. W._
SUET DUMPLINGS.
Rub into one quart flour, one-half pound beef suet, free of skin, and chopped very fine. Add a little salt, one teaspoonful of soda dissolved in buttermilk, one pound fruit, either apples, dried cherries, or dried peaches cut very fine, and sufficient water to make it into dough. Make it into dumplings half an inch thick, boil two or three hours, and eat with a sauce made of butter, sugar, and wine.--_Mrs. G. S._
EVE'S PUDDING.
½ pound finely grated bread crumbs. ½ pound finely chopped apples. 4 eggs. 6 ounces sugar. 2 ounces citron, and lemon peel. ½ pound finely chopped suet. ½ pound currants. A little nutmeg.
Butter the mould well, and boil three hours.--_Mrs. H. T. S._
FRUIT PUDDING.
4 eggs. 1 pint milk. 4 tablespoonfuls flour. 1 tablespoonful butter.
Apples or peaches cut in thin slices, and dropped in the batter. Serve with sauce.--_Mrs. Dr. S._
BAKED PEACH DUMPLINGS.
Make up one quart of flour as for soda biscuit. Roll like pastry, putting on bits of lard or butter several times. Make out the dough like biscuit, roll thin and on each piece put two or three pieces of canned peaches. (Peach preserves or marmalade would answer also.) Add a teaspoonful of butter, and (if you use canned peaches) a tablespoonful of sugar to each dumpling. Draw the edges firmly together and place them in a deep, large baking-dish. Put sugar and butter between, and pour, over all, the syrup from the can. (Use a three-pound can for this quantity of flour.) Bake quickly and serve with or without sauce. A good substitute for the old-fashioned "pot peach pie." Baked apple dumplings may be made in the same way.--_Mrs. S. T._
CURRANT PUDDING.
1 pound currants. 1 teaspoonful soda. 1 teaspoonful salt.
Nutmeg to suit the taste. Citron will improve the flavor. Eat with wine sauce.--_Mrs. Dr. E._
RASPBERRY PUDDING.
One pint flour, six eggs, yolks and whites beaten separately. Mix the eggs with a pint of milk and one cupful of butter. Into this stir the flour. Make the berries very sweet. Mash them and stir them into the batter. Bake in a dish and serve with sauce.--_Mrs. C. C._
CHERRY PUDDING.
10 eggs. 1 cupful melted butter. 1 quart milk, make in a thick batter. 1 pound dried cherries (stoned).--_Mrs. Dr. E._
APPLE PUDDING.
1 pound apples stewed very dry. 1 pound sugar. ½ pound butter. Yolks of 7 eggs. Rind and juice two lemons.
Bake in a paste.--_Mrs. Dr. E._
_Delicious Apple Pudding._
Three eggs, one cupful sugar, one cupful melted butter, one cupful sweet milk, one and one-third cupful of apples, one teaspoonful essence of lemon; baked in pastry. This quantity will make two plates.--_Mrs. M. M. D._
_Apple Pudding._
Boil and strain twelve apples as for sauce. Stir in one-quarter pound butter, and the same of sugar. When cold, add four eggs, well beaten. Pour into a baking-dish thickly strewn with crumbs, and strew crumbs on the top. When done, grate white sugar on top.--_Mrs. M._
_Apple Pudding._
1 quart chopped apples. 1 pint flour. 1 pint new milk. 3 eggs.
Bake quickly after mixing, and eat with sauce.--_Miss E. T._
_Dried Apple Pudding._
Wash ten ounces of apples well in warm water. Boil them in a quart of water. When soft, add ten ounces of sugar, eight ounces of butter, the juice and grated rind of two lemons. When cold and ready to bake, add five beaten eggs. Bake with or without pastry. Ten ounces of apples will make a common sized pudding.--_Mrs. R._
BAKED APPLE ROLL.
Make a paste, roll out thin. Spread over it apples cut in thin slices. Sprinkle nice sugar, and put bits of butter all over this. Roll it up, place it in a baking-pan. Pour in water and put sugar and butter around it, grating over all a nutmeg. Any other kind of fruit can be made into the same kind of roll.--_Mrs. S. T._
APPLE MÉRINGUE, _with custard_.
1 quart apple-sauce. Juice of a lemon. Whites of 4 eggs. 1 large cup of sugar.
Strain apple-sauce through a colander. Put it in the dish in which it is to be served. Beat the whites to a stiff froth, adding a little sugar. Cover the apples with the frosting. Set in the oven to brown, and eat with whipped cream or soft custard.--_Mrs. G. W. P._
_Apple Méringue._
Stew the apples until well done and smooth. Sweeten to the taste; add the rind of a grated lemon. Beat the whites of five eggs to a stiff froth; add to them a teacup powdered sugar, a little rose water, juice of a lemon, or any seasoning preferred. Put the fruit in a flat dish, and put the egg on with a spoon. Brown a few minutes. Add a little butter to the apples while hot.--_Mrs. C. McG._
APPLE CUSTARD PUDDING.
Stew six sour apples in half a cup of water. Rub through a sieve and sweeten. Make a custard of three pints milk, six eggs, four tablespoonfuls sugar. Put the apples in a pudding-dish, pour the custard over them, and bake slowly half an hour.--_Mrs. M. B. B._
APPLE CHARLOTTE.
Equal quantities stewed apples and bread crumbs, one spoonful butter, three eggs beaten up and stirred in at the last, just before baking. Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown sugar. Stir together, and bake quite a long time.--_Mrs. I. H._
APPLE CUSTARD.
1½ pint stewed apples. ½ pound sugar.
Set them away till cold.
Beat six eggs very light, and stir in gradually a quart sweet milk. Mix all together, pour in a deep dish, and bake twenty minutes.--_Mrs. F._
CITRON PUDDING.
Yolks of 8 eggs. ¾ pound sugar. ¼ pound butter (melted).
Two tablespoonfuls of cracker soaked in a teacup of new milk, and made into a paste with a spoon. A glass of wine, a little nutmeg, all well beaten together and poured over sliced citron, laid on a rich paste. After baking it, pour over it the whites beaten to a stiff froth, sweetened with four tablespoonfuls of powdered sugar, and flavored to the taste. Put it in the stove again, and bake a light brown.--_Mrs. S. T._
_Citron Pudding._
Yolks of 12 eggs. ½ pound butter. 1 pound sugar.
Stir in the butter while warming the eggs. Cut the citron in pieces and drop in the mixture. Have a rich paste, and bake in a quick oven.--_Mrs. H._
ORANGE PUDDING.
Peel and cut five good oranges into thin slices, taking out the seed. Pour over them a coffee-cup of white sugar. Let a pint of milk get boiling hot by setting it in some boiling water. Add yolks of three eggs well beaten, one tablespoonful corn starch, made smooth with a little milk. Stir all the time, and as soon as thickened pour over the fruit. Beat the whites to a stiff froth, adding a tablespoonful of sugar, spread over the top. Set it in the oven a few minutes to harden. Serve either hot or cold.--_Mrs. E. P. G._
_Orange Pudding._
Yolks of 16 eggs. 1 pound powdered sugar. 1 pound butter, creamed.
The rinds of two oranges, grated, and the juice of one lemon.--_Mrs. Dr. T. W._
_Orange Pudding._
Take skin of a large orange, boil it soft, pound it, and add the juice of one orange, with the juice of a lemon, ten eggs, one pound butter, one pound sugar; beat to a cream; add glass of wine, brandy, and rose water.--_Mrs. J. T. G._
_Orange Pudding._
Pare two oranges, beat very fine, and add half a pound of sugar, and half a pound of butter, washed. Beat the yolks of sixteen eggs, and add to them the other ingredients, well mixed and beaten together. Bake in a puff-paste. For eight or ten persons.--_Mrs. F._
_Orange Pudding._
Put two oranges and two lemons into five quarts of water. Boil them till the rinds are tender, then take them out, slice them thin, and take out the seed. Put a pound of sugar into a pint of water. When it boils, slice into it twelve pippins, sliced and cored. Lay in the lemons and oranges; stew them tender. Cover the dish with puff-paste. Put in the fruit carefully, in alternate layers. Pour over the syrup, put some slips of paste across it, and bake it.--_Mrs. E._
LEMON PUDDING.
½ pound sugar. ¼ pound butter, well creamed. Yolks of 8 eggs.
Pour this mixture into a rich crust of pastry, after adding the grated rind of two lemons. Then partially bake it. Beat the whites very stiff, and add a spoonful of sugar for each egg. Then add the juice of two lemons, pour this méringue over the pudding and brown it quickly.--_Mrs. I. D._
_Lemon Pudding._
½ pound butter. ¾ pound sugar. 6 eggs. ½ pint milk. 3 lemons, juice and rind.--_Miss E. W._
_Lemon Pudding._
6 eggs. ¾ pound sugar. ¼ pound butter. Juice of two lemons.
Pour on the butter boiling hot.--_Mrs. E. B._
_Lemon Pudding._
6 eggs. 7 tablespoonfuls sugar. 1 tablespoonful flour. 1 tablespoonful butter. 1 pint of buttermilk.
Season with extract of lemon, beat well and bake in a crust.--_Mrs. A. C._
LEMON MÉRINGUE.
One pint of bread crumbs soaked in a quart of new milk. 1 cup of sugar. Yolks of 4 eggs. Grated rind of 1 lemon.
Beat these ingredients light and bake as custard. Then spread on fruit jelly or stewed apples (fresh). Froth the whites with four tablespoonfuls of sugar and juice of the lemon. Spread over the top and brown.--_Mrs. Col. S._
_Lemon Méringue._
The rind of two small lemons and the juice of one. 2 cupfuls sugar. ½ cup butter. ½ cup cream (or sweet milk). 6 eggs, beaten separately.
Leave out the whites of two eggs, which must be mixed with sugar and put on top of the pudding just before it is done. Bake in a rich paste.--_Mrs. H._
ALMOND PUDDING.
Blanch a pound of almonds, pound them with rose water to prevent their oiling; mix with them four crackers, pounded, six eggs, a pint of milk or cream, a pound of sugar, half a pound of butter, four tablespoonfuls of wine. Bake on a crust.--_Mrs. Dr. T. W._
COCOANUT PUDDING.
Two grated cocoanuts. 1 pound sugar. ¼ pound butter. 8 eggs, leaving out 4 whites.
Beat the eggs separately and to the yolks add the butter, sugar, cocoanut, and whites. Add a little wine or brandy, if you like. Bake in tins lined with pastry.--_Mrs. D. R._
_Cocoanut Pudding._
One-half pound butter, one-half pound sugar, a whole cocoanut grated, five eggs beaten to a froth, leaving out two whites. Bake in plates with pastry underneath. The oven must not be too hot.--_Mrs. I. H._
_Cocoanut Pudding._
Stir together,
½ pound butter. ½ pound sugar. A glass of wine. 6 eggs (beaten light).
When all these ingredients have been stirred together till light, add a pound of grated cocoanut, mixed with a little stale cake.--_Mrs. E. T._
_Cocoanut Pudding._
1 pound sugar. ¼ pound butter, ¾ pound grated cocoanut. ½ pint cream. 7 whole eggs, or 9 whites and 2 yolks. 1 lemon. Half a nutmeg.
Stir butter and sugar as for cake. Beat eggs well. Bake some time.--_Mrs. E. G._
_Cocoanut Pudding._
One grated cocoanut, one pound of sugar, one quarter of a pound of melted butter, and six eggs.--_Mrs. M. S. C._
CHOCOLATE PUDDING.