Part 24

Scrape fine three ounces of chocolate. Add to it a teaspoonful of powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour over it a quart of rich milk, stirring it well. Cover it and let it come to a boil. Then remove the lid, stir up the chocolate from the bottom and press out the lumps. When dissolved and smooth, put it on the fire again. Next stir in, gradually and while it is boiling hot, half a pound white sugar. Set it away to cool. Beat six or eight eggs very light. Pour into the pan of chocolate when quite cold. Stir the whole very hard. Put it in an oven and bake well. It will bake best by being put in a pan of boiling water. Eat cold.--_Mrs. J. B. F., Jr._

_Chocolate Pudding._

1 quart milk. 3 eggs. Sugar to taste. 2 tablespoonfuls corn-starch, dissolved in milk. 4 tablespoonfuls chocolate.

Set the milk on the fire, and just before it boils put in the eggs, sugar, and corn-starch. Let it boil about a minute, then take it off the fire and add the chocolate.

CHOCOLATE MÉRINGUE.

One quart milk and yolks of four eggs, made into custard. Three tablespoonfuls powdered chocolate, put into a cup of warm water. One tablespoonful of corn-starch. Sweeten to your taste and let all boil together. Then put it in a baking-dish, and when done, cover with a méringue of the whites of eggs and white sugar. Put in the oven again to brown, a few minutes.--_Mrs. B._

CAROMEL PUDDING.

Cream together one cupful of butter, and one of sugar. Add five eggs (yolks and whites beaten separately) and one cupful of preserved damsons, removing the seed. Beat all together very light and season with a teaspoonful vanilla. Bake on pastry.--_Mrs. A. D._

QUEEN OF PUDDINGS.

Take slices of sponge cake and spread with preserves or jelly. Place them in a deep dish. Make a custard with one quart of milk and yolks of four eggs. Sweeten and season to the taste and pour over the cake. Beat the whites stiff, adding five or six spoonfuls of sugar and seasoning with lemon. Spread this over the top of the pudding and bake a very light brown.--_Mrs. M. D._

_Queen of Puddings._

1 pint bread crumbs. 1 quart milk. 1½ cupful of sugar. Yolks of 4 eggs, well beaten. 1 teacup of butter, well creamed. Grated rind of one lemon.

Bake until done, but not watery. Whip the whites of the four eggs (above mentioned) very stiff and beat into a teacup of sugar, into which has been strained the juice of the lemon aforesaid. Spread over the top of the pudding, after it has slightly cooked, a layer of jelly or sweetmeats. Then pour over it the dressing of eggs, sugar, and lemon, and set it in the oven to brown.--_Mrs. B. J. B._

_Queen of Puddings._

1½ cupful white sugar. 2 cupfuls fine dry bread crumbs. Yolks of 5 eggs. 1 tablespoonful of butter, flavored to taste. 1 quart fresh, rich milk. ½ cup jelly or jam.

Rub the butter into a cupful of the sugar, and cream these together, with the yolks beaten very light. The bread crumbs soaked in the milk come next, then the seasoning. Bake this in a large butter dish, but two-thirds full, till the custard is "set." Spread over the top of this a layer of jam or jelly and cover this with a méringue made of the whipped whites and the half cupful of sugar. Bake till the méringue begins to color.--_Mrs. D. C. K._

_Queen of Puddings._

Saturate the crumbs of a loaf of bread with a quart of rich milk. Add to this the yolks of six eggs, two tablespoonfuls of butter, three-quarters pound of sugar. Beat well together, season to taste, and when well stirred, put it on to bake. When nearly done, spread over it a layer of fruit jam or jelly and whites of the eggs well beaten. Sift sugar on top and bake.--_Mrs. J. V. G._

_Méringue Pudding or Queen of Puddings._

Fill a baking dish within one and a half inch of the top with slices of sponge cake, buttered slightly on both sides, scattering between the slices, seeded raisins (about half a pound). Over this pour a custard made of a quart of milk, the yolks of eight eggs, sweetened to the taste.

As soon as it has baked a light brown, make an icing of the eight whites and put it on top. Set again in the oven to brown a little. Eat with sauce of butter and sugar.--_Mrs. R. P._

TAPIOCA PUDDING.

4 tablespoonfuls of tapioca. 1 quart of milk. The yolks of 4 eggs. Whites of 2 eggs. 1 tablespoonful of sugar.

Soak the tapioca over night or several hours in a little water, boil the milk and turn over the tapioca and when it is blood-warm, add the sugar and the eggs well beaten, flavor the pudding with lemon or rose water. Bake it about an hour. After it has cooled a little add the two remaining whites of the eggs and one-half pound of white sugar beaten together for frosting. This serves as sauce for the pudding.--_Mrs. A. B._

_Tapioca Pudding._

Wash a teacup of tapioca in warm water and let it stand half an hour. Then stir in a custard made of a quart of milk, four eggs, a small piece of butter, and sugar to taste. Bake about an hour and a quarter. Stir two separate times from the bottom, whilst baking.--_Mrs. Dr. S._

_Tapioca Pudding with Apples._

Soak a cupful of tapioca in three cupfuls of water, four or five hours, where it will be warm, but not cook. Peel and core six apples and stew till tender. Put them in a pudding-dish, filling the holes (from which the cores were extracted) with sugar and nutmeg or grated lemon peel. Then pour over them the soaked tapioca, slightly sweetened and bake three-quarters of an hour. To be eaten cold with sugar and cream.--_Mrs. E. W._

SNOW PUDDING.

Let a box of gelatine stand one hour in a pint of cold water. Then add two pints of boiling water, four cupfuls of crushed sugar, the juice of four lemons and the rind of the same, pared thin. (The latter must, however, be taken out when the pudding begins to congeal.)

Beat the whites of six eggs to a stiff froth, adding two tablespoonfuls of sugar. Then beat all together till it becomes a stiff froth.

Make the six yolks into a custard flavored with vanilla or nutmeg and pour over the pudding after it has been turned out of the mould.--_Mrs. B. J. B._

_Snow Pudding._

Dissolve one-half box gelatine in one pint hot water. Let it stand long enough to cool a little but not to congeal. Then add the whites of three eggs, juice of two lemons and sugar to taste. Beat all to a stiff froth and pour into moulds. Serve with a custard made of the yolks of the eggs and a pint of milk seasoned with vanilla.--_Mrs. Dr. P. C._

_Snow Pudding._

Soak a half box of gelatine in a half pint of cold water, all night. In the morning, add the grated rind of two lemons and the juice of one, three cupfuls of white sugar and a half pint of boiling water. Strain into a deep vessel and add the unbeaten whites of three eggs. Beat constantly for three-quarters of an hour, then set it in a cool place. With the yolks of the eggs, make a pint of custard flavored with vanilla or rose-water, to put around the pudding, when congealed.--_Mrs. A. B._

CAKE PUDDING.

Take a moderate sized baking-dish, around which lay small sponge cakes, split and buttered on both sides. Spread them with marmalade or preserves on the inside. Put in the centre of the dish pieces of cake buttered and spread with preserves on both sides. Leave room for a custard, to be made, seasoned and poured over the pudding before baking. Eat hot with hot sauce.--_Mrs. V. R. I._

PRESERVE PUDDING.

1 cupful preserves. 1 cupful sugar. Nearly a cupful butter. 5 eggs.

Bake in pastry.--_Mrs. E. B._

JELLY ROLL.

3 eggs. 1 cupful sugar. 1 cupful flour. 1 teaspoonful cream of tartar. ½ teaspoonful soda, dissolved in milk.

Bake in pie-pans, spread with acid jelly, roll up in a compact form.--_Mrs. R._

SWEETMEAT PUDDING.

Yolks of 10 eggs. Whites of 2. 1 pound of sugar.

Half a pound of butter, beaten with the sugar, and poured over pastry, on which is placed a layer of sweetmeats and a layer of some other preserves. Any two kinds of preserves may be used.--_Mrs. ----._

_Sweetmeat Pudding._

½ pound of sugar. ½ pound of butter. Juice and rind of one lemon. 8 eggs.

Mix the eggs, well beaten, with the sugar. Melt the butter and pour into the mixture. Line a dish with rich pastry, on which lay sweetmeats, damson, or peach preserves, or any other kind that may be convenient. On this, place one layer of the mixture above mentioned, then another of sweetmeats. Put a layer of the mixture on top, and bake.

CHEESE-CAKE PUDDING.

Yolks of eight fresh eggs, three-quarters of a pound of good brown sugar, and the same of butter, well creamed together.

Beat the eggs light, mix all the ingredients well; season with nutmeg or extract of lemon; add a tablespoonful of good brandy or rum. Bake in a pastry, in small tins or plates.--_Mrs. Dr. P. C._

TRANSPARENT PUDDING.

8 eggs, beaten very light. ½ pound of sugar. ½ pound of butter. Nutmeg, mace, or any spice for flavoring.

Put it on the fire in a tin pan, stirring constantly till it begins to thicken. When cool, pour it over a rich paste, and bake over a moderate fire. Add citron, if you like.--_Mrs. Dr. E._

_Transparent Pudding._

¼ pound of sugar. ¼ pound of butter. Dessertspoonful of rose water. Stir well till light.

Beat four eggs very light, and add to the other ingredients. Butter the baking-dish, line with stale cake, sliced thin, which you may cover with sweetmeats of any kind. Pour the mixture on, and bake for nearly an hour.--_Mrs. I. H._

_Transparent Pudding._

Yolks of 10 eggs; whites of 2. 1 pound of sugar, ½ pound of butter. Season with nutmeg.

Make pastry, on which put a layer of citron or any other fruit. Pour the mixture over it and bake. Beat the remaining whites to a froth. Add a teacup of powdered sugar, flavor to taste, and pour over the top of the pudding after baking. Then put it again in the stove, a few minutes, to brown.--_Mrs. E._

ARROW-ROOT PUDDING.

Boil a quart of milk and make it into a thick batter with arrow-root. Add the yolks of six eggs, half a pound of sugar, one-quarter of a pound of butter, half a nutmeg, and a little grated lemon peel. Bake it nicely in a pastry. When done, stick slips of citron all over the top, and pour over it the whites of the six eggs, beaten stiff, sweetened with three or four tablespoonfuls of sugar, and flavored to the taste.--_Mrs. S. T._

SAGO PUDDING.

Boil one cupful of sago in a quart of water. Pare apples, put them in a dish and stew a little. Pour the sago over them, and bake thirty minutes. Sweeten and flavor to the taste.--_Mrs. A. B._

_Sago Pudding._

Boil one pint and a half of new milk with four spoonfuls of sago, nicely washed and picked. Sweeten to the taste; flavor with lemon peel, cinnamon, and mace. Mix all, and bake slowly in a paste.--_Mrs. V. P. M._

BREAD PUDDING.

Slice some stale bread, omitting the crust. Butter it moderately thick. Butter a deep dish, and cover the bottom with slices of bread, over which put a layer of any kind of preserved fruit. (Acid fruits are best.) Cover all with a light layer of brown sugar. Make a rich custard, allowing four eggs to a pint of milk. Pour it over the pudding, and bake an hour. Grate nutmeg over it, when done.--_Mrs. Col. S._

CUSTARD PUDDING.

Cut thin slices of bread. Butter them, and lay them in a baking-dish. Mix a cold custard of three pints of milk, the yolks of eight or ten eggs, beaten light; sweeten to your taste; pour over the bread; bake, and let it stand to cool. Froth and sweeten the whites, pour them over the top of the pudding, and then put it in the stove a few minutes more to brown on top.--_Mrs. R._

SIPPET PUDDING.

Butter a baking-dish, cut slices of light bread very thin, buttering them before cutting. Put them in the dish, strewing over each separate layer, currants, citron, raisins, and sugar. When the dish is full, pour over it an unboiled custard of milk and eggs, sweetened to the taste. Saturate the bread completely with this, then pour on a glass of brandy and bake a light brown. This pudding is very nice made of stale pound or sponge cake instead of light bread.--_Mrs. M. C. C._

MRS. SPENCE'S PUDDING. (_Original._)

One pint grated bread crumbs put into one quart fresh sweet milk. Beat the yolks of five eggs very light. Add one teacup of sugar to them. Stir in the milk and crumbs and add three-quarters of a pound clipped raisins and one-quarter of a pound sliced citron. Season with mace. Bake nicely.

Whip the whites of the five eggs to a stiff froth. Add one teacup pulverized sugar and season with extract of vanilla. Put this over the pudding and set in the stove again to brown it slightly. Serve hot with a rich sauce made of sugar and butter seasoned with nutmeg and Madeira wine.

TEACUP PUDDING.

1 teacup grated bread. 1 teacup raisins. 1 teacup chopped apples. 1 teacup chopped suet. 3 eggs. 1 gill of cream. Wine glass of brandy. Spice and sugar to taste.--_Mrs. Dr. J._

FRENCH PUDDING.

Grate one pint stale bread. Pour over it one quart fresh milk, yolks of four eggs, rind of one lemon and part of juice, one teacup of sugar, piece of butter size of an egg. Mix all well, put in a pudding-dish and bake until it looks like custard. Then set it to cool, after which spread the top with jelly or preserves. Beat the whites of the four eggs to a stiff froth, adding the remaining juice of the lemon and three tablespoonfuls of sugar. Spread this on top the preserves, then put the pudding again in the oven and bake a light brown.--_Mrs. C._

FRUIT PUDDING.

1 pint grated bread crumbs. 1 pound raisins. ¾ pound suet chopped fine. ½ pound sugar. ½ pint chopped apples. Yolks of three eggs, well beaten.

Pour over the top the whites of the three eggs, frothed and sweetened. Bake an hour.--_Mrs. ----._

PUDDING WITHOUT MILK OR EGGS.

Put into a buttered baking-dish, alternate layers of grated bread, and finely chopped apples seasoned with brown sugar, bits of butter and allspice. Pour over it a pint of wine and water mixed. Let the top layer be bread crumbs, and bake one hour.--_Miss N._

MARROW PUDDING.

Grate a large loaf of bread and pour on the crumbs a pint of rich milk, boiling hot. When cold, add four eggs, a pound of beef marrow, sliced thin, a gill of brandy with sugar and nutmeg to your taste. Mix all well together and bake it. When done stick slices of citron on the top. You may make a boiled pudding of this, if you prefer.--_Mrs. E._

ORIGINAL PUDDING.

Crumb up four rolls. Pour over them a quart of fresh milk at the breakfast table. A half hour before dinner, beat up separately the yolks and whites of six eggs. After beating, put them together and stir them up. Take a piece of butter the size of a walnut, cut it in bits and throw it on top.

_Sauce._ Throw in a bowl, a tablespoonful of flour and a large piece of butter. Cream it round and round. Add two teacups of sugar, one wine-glass of light wine, and nutmeg, and boil up.--_Miss R. S._

CRACKER PUDDING.

Put into a deep dish six or eight large soda crackers. Add a large lump of butter and a teacup of sugar. Grate the rind of two lemons and squeeze the juice over the crackers. Then pour boiling water all over them, and allow them to stand till they have absorbed it and become soft. Beat the yolks and whites of three eggs separately. Stir them gently into the crackers. Butter a deep dish and pour in the mixture, baking it a nice brown. If not sweet enough, add sugar to the eggs before mixing them.--_Mrs. M. C. C._

RICE PUDDING.

Boil half a pound of rice in milk, till quite tender. Then mash the grains well with a wooden spoon. Add three-quarters of a pound of sugar, and the same of melted butter, half a nutmeg, six eggs, a gill of wine, and some grated lemon peel. Bake it in a paste. For a change, it may be boiled, and eaten with butter, sugar, and wine.--_Mrs. E._

_Rice Pudding._

Sweeten three pints of sweet milk, and flavor with lemon or vanilla. Put in this a small cupful of raw rice, thoroughly washed. Bake, and serve cold.--_Mrs. H. S._

_Rice Pudding._

3 cupfuls boiled rice. 6 eggs. 1½ cupful sugar. 1½ pint milk. 1 wine-glassful wine and brandy. 1 tablespoonful melted butter. Flavor with nutmeg.--_Mrs. Col. S._

_Rice Pudding._

Boil a cup of rice till nearly done, then add a pint of milk.

When perfectly done, mash, and, while hot, add half a pound of butter, one pound of sugar, six fresh eggs, beaten till light. (Beat the sugar with the eggs.) Season with wine or brandy, and one grated nutmeg. Lemon is another good seasoning for it. Put in rich puff paste, and bake till a light brown.--_Mrs. Dr. R. W. W._

_Rice Pudding._

Boil one cup of rice in one quart of milk. Add six eggs and a small tablespoonful of butter. Sweeten and flavor to the taste, and bake.--_Mrs. B._

IRISH POTATO PUDDING.

1 pound mashed Irish potatoes. 1 pound sugar. 2 cupfuls butter, well creamed. 5 eggs. 1 teacup cream. 1 wine-glassful brandy.

Stir the ingredients thoroughly together. Bake in pastry without tops.--_Mrs. Dr. J. F. G._

SWEET POTATO PUDDING.

1 quart grated sweet potatoes. 10 eggs, well beaten. 3 cupfuls sugar. 1 cupful flour. 1 cupful butter. 1 quart milk.

Bake slowly in a pan. Serve with sauce.--_Mrs. G. A. B._

_Sweet Potato Pudding._

Grate three or four large sweet potatoes and put them immediately in three pints of sweet milk to prevent them from turning dark. Beat six eggs light, add four ounces melted butter, and mix well with potatoes and milk. Add eight tablespoonfuls of sugar, and season with lemon or vanilla. Bake without a crust.--_Mrs. W. C. R._

_Sweet Potato Pudding._

Boil one and a half pounds potatoes very tender. Add half a pound butter, and rub both together through a sieve. Then add a small cupful milk, six eggs, one and a half cupful sugar. Beat all together and add a little salt, the juice and rind of a lemon. Then beat again, and prepare pastry. Bake twenty minutes. It may be baked without pastry. Irish potato pudding may be made by the same recipe.--_Mrs. A. C._

CREAM PUDDING.

Beat six eggs to a froth and stir into them three tablespoonfuls sugar and the grated rind of a lemon. Mix one pint milk, one pound flour, and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add a pint of thick cream. Bake in cups or pudding dishes.--_Mrs. Col. W._

TYLER PUDDING.

4 eggs. 3 cupfuls sugar. 1 cupful butter, washed and melted. 1 cupful cream, seasoned with lemon.

Bake in a paste.--_Mrs. C. N._

MOLASSES PUDDING.

1 cupful molasses. ½ cupful butter and lard mixed. 1 cup not quite full of buttermilk. 3 eggs. 1 teaspoonful soda.

Flour enough to make it as thick as cake batter. If you wish to eat it cold, add another cup of sugar. Bake it quickly.--_Mrs. M. S. C._

_Molasses Pudding._

1 teacup sugar. 1 teacup butter. 2 teacups molasses. 2 teacups flour. 4 eggs. 1 tablespoonful ginger.

1 teaspoonful soda dissolved in a few spoonfuls of buttermilk. Eat with sauce. Excellent.

_Molasses Pudding._

9 eggs. 4 cupfuls molasses. 1 teacup butter.

Bake in a paste.--_Mrs. P. W._

COTTAGE PUDDING.

Beat to a cream one large cupful of sugar and two and a half tablespoonfuls of lard and butter mixed. Stir in one well beaten egg, one large cup of buttermilk with soda dissolved in it. Add nutmeg to the taste. Take one pint of flour and rub into it, dry, two tablespoonfuls cream of tartar. Then add the other ingredients. Bake three-quarters of an hour and serve with wine sauce.--_Mrs. A. F._

TEXAS PUDDING.

3 eggs (yolks and whites beaten separately). 3 cupfuls sugar. 1 cupful butter. 1 cupful sweet milk.

Two tablespoonfuls of flour. Bake in a crust. This will fill three pie-plates.--_Mrs. McN._

SNOWBALL PUDDING.

Boil one quart of rich milk and then thicken it with a tablespoonful of flour or arrow-root. Beat up the yolks of four eggs with three tablespoonfuls of white sugar. Then pour the milk slowly into the eggs and sugar, stirring all the time. Pour this custard into a pudding dish and brown it slightly. Beat up the whites to a stiff froth, adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it on the custard (when browned) in the form of balls, as large as an egg. Set it back in the stove to brown a little.--_Mrs. S. T._

THICKENED MILK PUDDING.

Boil one pint of milk and one-half pint of water. Thicken with one pint of flour, and stir in three ounces butter, while warm. When cold, add nine eggs (well beaten), one pound sugar, one wine-glassful wine, and powdered cinnamon and mace to your taste.--_Mrs. R._

DELICIOUS HASTY PUDDING.

Seven eggs beaten separately. Add to the yolks gradually ten tablespoonfuls of sifted flour, alternately with a quart of milk and half a teaspoonful of salt. Beat till perfectly smooth. Then add the whites, pour into a buttered dish, and bake twenty minutes. Eat with nun's butter or wine sauce.--_Mrs. P. McG._

FEATHER PUDDING.

2 cupfuls flour. 1 cupful sugar. 1 cupful sweet milk. 1 egg. 1 tablespoonful butter. 1 teaspoonful cream of tartar. ½ teaspoonful soda.

Season with nutmeg and eat with sauce.--_Mrs. D. C. K._

WASHINGTON PUDDING.

6 eggs (well beaten). ½ pound butter. ½ pound sugar. ½ pound marmalade.

Beat well together, season with nutmeg, and bake in a paste.--_Mrs. Dr. S._

ONE EGG PUDDING.

1 egg. 1 cupful sugar. 1 cupful milk. 2 cupfuls flour. 1 tablespoonful butter. 1 teaspoonful soda. 2 teaspoonfuls cream of tartar.

Eat with sauce.--_Mrs. A. C._

DELICIOUS PUDDING.

Beat the yolks of six eggs very light. Stir in alternately three tablespoonfuls of flour and a pint of milk. Put a tablespoonful of melted butter and half a teaspoonful of salt in the batter. Then stir in the whites of the six eggs, beaten to a stiff froth. Butter the baking dish or cups, fill them a little more than half full, and bake quickly. Eat with wine sauce. Make this pudding half an hour before dinner, as it must be eaten as soon as done.--_Mrs. S. T._

BALLOONS.

6 eggs. 7 tablespoonfuls of flour. 1 quart of milk. 1 teacup of sugar. 1 tablespoonful of butter. 1 tablespoonful of lard.

Cream the butter and lard with the flour. Beat the eggs and sugar together. Mix the milk in gradually, bake quickly, and eat with sauce.--_Mrs. Dr. E._

VIRGINIA PUDDING.

Scald one quart of milk. Pour it on three tablespoonfuls of sifted flour. Add the yolks of five eggs, the whites of two, and the grated rind of one lemon. Bake twenty minutes.

_Sauce._--The whites of three eggs, beaten to a stiff froth, a full cup of sugar, then a wine-glass of wine and the juice of a lemon. Pour over the pudding just as you send it to the table.--_Miss E. S._

EXTRA FINE PUDDING.

Make a batter of two teacupfuls of flour and four of milk. Beat the yolks and whites of four eggs separately. Then mix all together and add one tablespoonful of melted butter. Bake in a buttered pan and serve with wine sauce.--_Mrs. McG._

SUPERIOR PUDDING.

4 eggs. 1 quart of milk. 1 cup of sugar. 2 tablespoonfuls of flour.

Beat the sugar, flour, and yolks of the eggs together, with one cup of the milk, scald the remainder of the milk and put the above in it. Flavor with lemon or vanilla. Beat the whites of the eggs to a stiff froth, add a little sugar, spread on top of the pudding, and brown slightly.--_Mrs. D. C. K._

BAKED INDIAN PUDDING.