The Myrtle Reed Cook Book Part 89

Serve cold.

DANISH PUDDING

Wash a cupful of tapioca and soak it over night in six cupfuls of cold water. In the morning cook for an hour in a double boiler, stirring frequently. Add a pinch of salt, half a cupful of sugar, and one cupful of jelly. As soon as the jelly is melted mould, chill, and serve with whipped cream.

FARINA PUDDING

Cook three tablespoonfuls of farina in a double boiler with a quart of milk and a teaspoonful of salt. At the end of an hour add a cupful of currant jelly and, if desired, a little more sugar. Mould, chill, and serve with whipped cream.

FRUIT PUDDING

Mix one cupful of chopped beef suet, one cupful of mola.s.ses, one cupful of sour milk, one teaspoonful of salt and one-half cupful of raisins or currants. Sift in three cupfuls of flour, one teaspoonful of soda and half a nutmeg grated. Turn into a b.u.t.tered mould and steam for three hours.

FRUIT AND RICE PUDDING

Boil a cupful of washed rice until soft in salted water to cover, and drain. Spread upon a b.u.t.tered pudding cloth and fill the centre with preserved or fresh fruit sweetened to taste. Tie up, steam for two hours, and serve hot with any preferred sauce.

GINGER PUDDING

Mix one cupful of stale cake crumbs with a cupful of freshly grated cocoanut. Add two cupfuls of hot sweetened cream and let stand until the crumbs are soft. Add four eggs well-beaten and turn into a b.u.t.tered mould lined with thin slices of preserved ginger. Steam for two hours and serve with the syrup drained from the ginger.

LEMON PUDDING

Grate half a loaf of bread, pour over a cupful of boiling milk, and cool. Add the grated peel of two lemons, half a cupful of b.u.t.ter beaten to a cream, powdered sugar to sweeten, and three eggs well-beaten. Fill a b.u.t.tered baking-dish or small b.u.t.tered cups and bake for twenty minutes in a moderate oven. Serve hot with any preferred sauce.

LEMON CUSTARD PUDDING

Make a pint of Lemon Jelly and add to it the beaten yolks of four eggs. When cool, but not set, fold in the stiffly beaten whites of the eggs, mould, chill, and serve with sugar and cream.

NEW ENGLAND INDIAN PUDDING

Sift a cupful of corn-meal slowly into four cupfuls of boiling milk and cook in a double boiler for half an hour, stirring frequently.

Take from the fire, add a scant cupful of mola.s.ses, four cupfuls of milk, one teaspoonful of salt, two tablespoonfuls of b.u.t.ter, and one egg well-beaten. Pour into a deep earthen dish, and bake slowly for four hours. Serve hot with Hard Sauce flavored with vanilla.

ORANGE PUDDING

Peel, seed and quarter six oranges, put into a baking-dish and sprinkle with sugar. Thicken a quart of milk with two tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of b.u.t.ter, and the yolks of three eggs beaten with half a cupful of sugar. Add a little grated orange peel, and cook until smooth and thick, stirring constantly. Pour the custard over the oranges, bake for twenty minutes, then cover with meringue made of the beaten whites of the eggs and two tablespoonfuls of sugar, sprinkle with sugar and bake until puffed and brown. Serve cold with cream.

PEACH PUDDING

Thicken three cupfuls of boiling milk with two tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, then take from the fire, add a tablespoonful of b.u.t.ter and the yolks of three eggs beaten to a cream with a cupful of sugar. Drain a can of peaches, put into a baking-dish, pour the custard over and bake for ten minutes, then cover with meringue and return to the oven until brown.

PEACH BLOSSOM PUDDING

Blanch and shred a cupful of almonds, add to a cupful of cream and sweeten heavily. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, and a few drops of almond extract. Tint pink with color paste and when cool but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.

PEACH AND RICE PUDDING

Wash half a cupful of rice and soak it for two hours in cold water to cover. Drain and cook in a double-boiler with two and one-half cupfuls of milk, one cupful of sugar, and a pinch of salt. Cook for two hours, then put into a b.u.t.tered baking-dish in layers with stewed or preserved peaches, having rice on top. Dot with b.u.t.ter, sprinkle with sugar and spice, bake brown, and serve hot or cold with any preferred sauce.

PINEAPPLE PUDDING

Soak half a package of gelatine in cold water to cover, add half a cupful of milk and dissolve by gentle heat. Heat two cupfuls of milk in a double boiler, add a cupful of sugar, a pinch of salt, and the beaten yolks of six eggs. Cook until it thickens, stirring constantly, then add three cupfuls of grated canned pineapple, bring to the boil, take from the fire, and when cool but not set fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with whipped cream.

PRUNE PUDDING

Stone a cupful of stewed prunes and rub through a sieve. Beat the whites of five eggs to a stiff froth, add five tablespoonfuls of powdered sugar, a pinch of cream tartar, and a few grains of salt. Add the prunes gradually, turn into a deep b.u.t.tered baking-dish, and bake in a slow oven for twenty minutes. Serve either hot or cold, with Boiled Custard.

QUINCE PUDDING

Peel, core, and quarter five quinces and simmer until softened in water to cover. Rub through a sieve, add a cupful of sugar and the yolks of four eggs beaten with a pint of milk. Line a deep baking-dish with pastry, turn in the quince, and bake for forty-five minutes.

Cover with a meringue made from the beaten whites of four eggs and six tablespoonfuls of sugar. Return to the oven until puffed and brown and serve cold.

RASPBERRY PUDDING

Fill a b.u.t.tered baking-dish with alternate layers of raspberries and dry bread crumbs, sweetening each layer of berries with sugar. The top layer should be crumbs. Dot with b.u.t.ter, sprinkle with sugar and bake for half an hour. Serve with cream.

RED SAGO PUDDING

Wash a cupful of sago and soak over night in four cupfuls of cold water. Cook in a double boiler in the water in which it was soaked until the sago is transparent. Add a pinch of salt, two cupfuls of raspberry, cherry, strawberry, or currant-juice, and sugar to taste.

Cook for half an hour, turn into a wet mould, chill, and serve with whipped cream. This pudding may be made with jelly instead of fruit juice. Grape juice made tart with lemon-juice may also be used.

RICE PUDDING--I

Wash half a cupful of rice thoroughly, soak in cold water for two hours, and drain. Add two tablespoonfuls of sugar, a teaspoonful of salt, a little grated nutmeg, four cupfuls of milk, and half a cupful of raisins. Bake for two hours, stirring occasionally, then add a cupful of milk and bake for an hour longer. Serve in the baking-dish.

RICE PUDDING--II

Boil a cupful of rice in milk to cover, add two well-beaten eggs, sugar, and flavoring to taste, with a little cream. Bake in b.u.t.tered cups and serve hot with sauce.