CHAPTER 17.

DESSERTS.

Directions for preparing all kinds of desserts, cold and warm; puddings, puff pastes, souffles, sherbets, creams, ices and ice creams.

Steamed Puddings.

No. 1—RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice 1 qt. of milk ¼ lb. of fresh butter ¼ lb. of sugar, scant ¼ lb. of raisins ¼ lb. of ground almonds 7 eggs 1 pinch of salt

Preparation: The rice is washed and brought to boil in 1 cup of water. When the water is boiled down, add the milk gradually and 1 pinch of salt and boil to a thick mush. When done, cool it off. Cream the butter, add sugar, 7 yolks of eggs, raisins, almonds and the beaten whites of eggs. Butter a pudding mold, strew in some bread crumbs, put in the rice pudding, close the mold well and set in a steamer over a kettle of boiling water and boil for 1½ hours. When serving, turn the pudding out on a platter and serve cold with a vanilla or wine sauce or sweet cream.

No. 2—APPLE RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice ¾ qt. of milk ⅛ lb. of butter ¼ lb. of raisins 7 eggs 1 pinch of salt 6 sweet-sour apples 1 cup of sugar ¼ lb. of blanched, ground almonds

Preparation: The rice is cooked slowly with one cup of water; when the water is boiled down, add the milk gradually and cook it to a thick mush. Cream the butter, add the sugar, then the yolks of eggs, raisins and almonds. Let rice cool, then mix all together. The apples are peeled, cored, cut into 16 parts and stewed until tender in a little water and sugar. Butter a pudding mold and strew with bread crumbs. Stir the well-beaten whites of the 7 eggs into the rice, put a layer of rice into the mold, then a layer of apples and repeat this twice; the last layer to be rice. Close the mold, set in a steamer over a kettle of boiling water and boil 1½ hours, then turn over on platter and serve with sweet cream.

No. 3—CHERRY RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice ¾ qts. of milk ⅛ lb. butter 7 eggs ¼ lb. of peeled and ground almonds ¼ lb. of raisins 1 lb. stoned sour cherries 1 cup of sugar

Preparation: The preparation is again the same as No. 2, instead of apples put in layers of sour cherries, boiled until tender in 1 cup of sugar and 1 cup of water. Boil down the cherry juice with sugar to taste and serve it with the pudding.

No. 4—PEACH RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice ¾ qt. of milk 7 eggs ⅛ lb. of butter ¼ lb. of peeled and ground almonds ¼ lb. of raisins 1½ lbs. of peaches ½ lb. of sugar

Preparation: The preparation is again the same as No. 2, instead of apples put in layers of peaches, boiled until tender in 1 cup of water and one of sugar. Boil down the peach juice, putting in a few stones which should be removed before serving, and serve the syrup with the pudding.

No. 5—APRICOT RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice ¾ qt. of milk ⅛ lb. of butter 7 eggs 1½ lbs. of stoned apricots ¼ lb. of sugar ¼ lb. of peeled and ground almonds ¼ lb. of raisins

Preparation: The preparation is the same as given under No. 2, see Apple Rice Pudding. Instead of apples put in layers of apricots boiled until tender in 1 cup of water and ½ cup of sugar. Boil down the juice with some sugar and serve with the pudding.

No. 6—PLAIN RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice 1 qt. of milk ¼ lb. of butter 7 eggs ¼ lb. of sugar

Preparation: The preparation is the same as given under No. 1, Rice Pudding.

No. 7—FROTH OR FOAM PUDDING.

Quantity for 6 Persons.

½ pt. of milk ¼ lb. of butter ¼ lb. of sugar ¼ lb. of fine flour 1 lemon peel 8 eggs

Preparation: The milk is brought to boil, the butter added, sugar and flour are mixed and stirred into the boiling milk until the mixture comes off the sides of the skillet. Then cool it, grate the lemon peel and stir it in with the yolks of eggs and the beaten whites. Butter a pudding mold and strew in bread crumbs, then put in the pudding, set in a steamer over a kettle of boiling water, cover the mold tightly and boil for 2 hours. Turn it, and serve with a fruit sauce.

No. 8—CABINET PUDDING.

Quantity for 6 Persons.

8 zwieback 12 lady fingers ¼ lb. of raisins ¼ lb. of currants 1 pt. of milk 1 pt. of cream 6 eggs ¼ lb. of sugar

Preparation: The zwieback is broken into 3 parts, the lady fingers into halves. Butter a mold and make a layer of zwieback, raisins, currants, then one of lady fingers, repeat this 2 to 3 times, the last layer being zwieback. Then mix well the milk, cream, sugar and eggs and pour on the pudding, set in a steamer over a kettle of boiling water and boil 1½ hours. When done, turn it out on a platter and serve with a wine sauce.

No. 9—WHEAT BREAD PUDDING.

Quantity for 6 Persons.

¼ lb. of fresh butter 6 eggs ¼ lb. of sugar ½ cup of raisins ¼ cup of currants ½ cup of fine cut citron ½ cup blanched, grated almonds 4 milk rolls

Preparation: Cream, the butter with yolks of eggs, sugar, raisins, currants, citron and almonds, mix and stir well. The crust of the rolls is grated off, then they are soaked in milk, the surplus milk pressed out and the rolls stirred with the rest of the ingredients, also the beaten whites of eggs. Butter a mold, strew with bread crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce.

No. 10—PLUM PUDDING.

Quantity for 6–8 Persons.

1 pinch of salt 1 lb. raisins 1 lb. currants 1 lb. of flour 1 lb. of sugar 1 lb. beef kidney suet 6 eggs 1 lemon peel 2 cups of milk 2 small cups of grated bread ½ cup of brandy Rum

Preparation: Raisins and currants are washed well and dried. The suet is chopped very fine and mixed well with 6 eggs, sugar, raisins, currants, grated lemon peel, milk, bread crumbs, brandy and lastly the flour. Butter a mold, strew with bread crumbs, put in the pudding and steam for 5 hours. Turn the pudding out on a platter, pour the rum over and light it. The flaming pudding is brought to the table and served with a wine sauce.

No. 11—CHOCOLATE PUDDING.

Quantity for 6 Persons.

1 pt. of milk Scant ¼ lb. of butter ¼ lb. grated sweet chocolate Scant ¼ lb. of sugar ⅛ lb. blanched, ground almonds 6 eggs ¼ lb. fine flour

Preparation: The milk is brought to boil, butter, sugar, flour, chocolate well stirred in until the mixture comes off the sides of the skillet, then take from the stove. Cool it and stir in the almonds, yolks of eggs and the beaten whites.

Butter a mold, strew with bread crumbs, fill with the pudding, cover tightly and steam 1½ hours, then turn out on a platter and serve with a vanilla sauce.

Remarks: The dish must be only ¾ full because the pudding raises very much.

No. 12—FLOUR PUDDING.

Quantity for 6 Persons.

¼ lb. of fine flour 8 eggs ½ grated lemon peel ¼ lb. of sugar 4 tbsps. of lemon juice

Preparation: Beat the yolks of eggs with sugar 20 minutes, add lemon juice and grated rind and lastly stir in the flour, which must be sifted 4 times. The whites of eggs are beaten to a stiff froth and mixed in. Butter a mold, put in the pudding, close it well and steam 1¼ hours. Turn the pudding on a platter and serve with a wine sauce.

No. 13—LAYER PUDDING.

Quantity for 6 Persons.

½ pt. of cream ¼ lb. of flour ⅛ lb. of butter 5 beaten whites of eggs ¼ lb. of sugar ½ lemon peel 5 yolks of eggs

For the Filling.

½ lb. peach marmalade, or 1 qt. of cherry or strawberry preserves

For Between Layers, 4 Small Pancakes.

¼ lb. of flour 3 tbsps. of butter 4 eggs 1 pinch of salt ¼ lemon peel Butter, for baking ¼ pt. of milk

Preparation: Cream, flour, butter, yolks of eggs are mixed well and brought to boil. When the batter rolls from the sides of the pot, take it off the fire to cool. Then add sugar, grated lemon peel, and 5 whites of eggs beaten to a stiff froth.

Now bake the pancakes. Mix well the milk, flour, 3 tablespoonfuls of melted butter, 4 eggs and a little salt. Heat a pan with butter and bake the pancakes the size of the pudding dish. Now butter the mold, strew bread crumbs in, make 1 layer of pudding batter, one layer of fruit marmalade or preserved fruit as peaches, cherries, strawberries or raspberries; on this fruit layer, place a pancake, then another layer of pudding batter, again a layer of fruit, another pancake and so on according to the number of pancakes you have. The top layer must be the pudding batter. Close the dish well and steam for 1½ hours. When done, turn the pudding out and serve with a fruit sauce.

No. 14—FARINA PUDDING No. 1.

Quantity for 6 Persons.

1 pt. of milk 1 cup of fine farina ⅛ lb. of butter Scant ¼ lb. of sugar ¼ lb. of blanched, ground almonds The rind of ¼ lemon 6 eggs

Preparation: Milk and butter are brought to boil, the farina stirred in, the sugar and lemon rind added and all stirred and cooked until the batter rolls from the sides of the skillet, then cool it off and add almonds, yolks of eggs and beaten whites. Butter a mold, strew with roll crumbs, put in the pudding, close the mold well and steam 1½ hours. Turn the pudding out on a platter and serve with cherry or raspberry sauce.

No. 15—MACARONI PUDDING.

Quantity for 6 Persons.

Ingredients and preparation are the same as given under No. 56, in