The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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SWEET PUDDINGS.                                 249
pies, 1 1-4 cup of bread crumbs (fine and stale), 5 eggs, 1 1-2 cup of sugar, 2 heaped teaspoonfuls butter, cinnamon or nutmeg and a pinch of grated lemon peel. Pare, core and slice the apples, and stew in an enameled kettle, with a very little water, until they are ten­der. Take up and mash the pulp, then stir in sugar and butter while hot. When cold stir in the well-beaten yolks of the eggs, and then the whites beaten to a solid froth, then the stale bread crumbs ; then the flavoring, and beat vigorously for 4 or 5 min­utes, until the mixture is reduced to a custard: put in a buttered dish and bake in a moderate oven 1 hour. Ten minutes before you take it out remove the cover. This will prevent the forma­tion of a crust on top, and the pudding will be more succulent. Eat while hot with honey and butter.
A Granger's Nice Baiter Pudding.—Five cups of milk, 5 cups of flour, 5 eggs, beaten smoothly; salt to taste. Stir and beat till free from lumps. Bake in buttered shallow pudding dishes. Eat with cream, sugar and grated lemon peel.
Apple and Rice Pudding for Invalids.—Boil 1-2 ounce of good, sound rice in a gill of milk till very soft, then add a little sugar, a little cinnamon, a small piece of butter and a pinch of salt. Then pare, core and slice a medium-sized, good apple and put into a stew-pan with a little butter, a little sugar and a drop of water; simmer till tender, then put the apple into a deep dish. Mix an egg with the rice and pour it over the apple and bake for 10 minutes in a slow oven. If preferred, the pudding can be made plain.
Rich Sweet Apple Pudding—Half lb. each of sugar, suet, currants, 1 spoonful butter, 1 teaspoonfulsalt, 1 tea spoonful grated nutmeg, 1 wineglass of brandy; the suet chopped fine, 1 cup of sweet milk; all well mixed, into which stir 8 or 10 sound mellow apples chopped fine. Bake in a large pan or pudding dish; mix thoroughly the ingredients.
Rusk. Pudding.—According to the size of the dish you wish to fill, take as many rusks as will barely fill it, butter the dish, spread the rusks pretty thickly with butter or beefs marrow, and lay them in a dish; strew over each layer fine loaf sugar sifted, currants, citron, orange and lemon peel, shred fine, a few California sweet almonds, blanched, nutmeg and pounded cinnamon. Pour over the whole a rich, un­boiled custard, in the proportion of r pint of milk, fresh and sweet; 1-2 cupful of cream, 3 whole eggs and 3 yolks, and a spoonful of ratafia. Steep at least 2 hours, and as much longer as the weather will admit, then bake in a moderate oven till it has assumed a fine brown color, which will be in 3-4 of an hour.
A Superb Pudding.-i—Ten ounces bread crumbs, 8 ounces chop-