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.                                 251
Rhubarb Pudding.— Wash and peel the desired quantity of the sticks of green rhubarb, put them into a stew pan with the juice of a lemon, a little cinnamon and as much sugar as will sweeten it. Set it over a fire and reduce it to marmalade; press through a hair sieve, add the yolks of 4 eggs and 1 white, 1 cup of butter, 1-2 nutmeg and the peel of a lemon grated. Beat all well together, line the inside of a dish with good paste, put in the pudding and bake it 1-2 hour.
Huckleberry Pudding.—One pint milk, 2 eggs, 1 quart flour, or enough for a thick batter; 1 gill baker's yeast, 1 teaspoonful of salt, 1 teaspoonful soda dissolved in boiling water, nearly a quart of berries well dredged with flour. Make abatterof the eggs, milk, flour, yeast, salt, soda, and set it to rise in a warm place for 4 hours. When you are ready to boil it, stir in the dredged fruit quickly and lightly. Boil in a buttered mould or floured cloth for 2 hours. This will be found lighter and more wholesome than boiled pastry. Eat hot with sweet sauce.
Raspberry Pudding.—Put a quart of ripe raspberries with a cof­fee cupful of sugar in a deep dish; as you put in the raspberries break them slightly with the back of a wooden spoon. Whip six eggs very light and mix them with a pint of new cream or rich un­skimmed milk; add 3-4 cup of sugar and some nutmeg grated. Then pour this over the berries. Put the dish immediately into a moderate oven and bake 1-2 hour. Similar puddings may be made in the same way with currants, cherries, &c. When baked the dish should be set on ice, or where it will become cold before eating it.
Baked Gooseberry Pudding.—Gooseberries, 3 eggs, 1 1-2 oz. butter, 1-2 pint of bread crumbs, sugar to taste. Put the gooseber-into a jar, previously cutting off the tops and tails; place this jar in boiling water and let it boil until the gooseberries are soft to a pulp, then beat them through a coarse sieve, and to every pint of pulp add
3  well whisked eggs; 1-2 ounce of butter, 1-3 pint of bread crumbs and sugar to taste; beat the mixture well, put a border of puff paste round the edge of a pie dish, put in the pudding; bake 40 minutes; strew sifted sugar over and serve. Bake 40 minutes. Sufficient for
4  or 5 persons.
Corn Meal Pudding.—Two quarts of boiling milk, stir in two cups of corn meal, 2 spoonfuls of flour, 1-2 cup of molasses, three pints of sweet apples sliced and 2 spoonfuls of butter; bake 3 hours.
Corn Meal Pudding No. 2.—Take 1 quart of sifted cornmeal, 1 cup of fresh butter and stir in gradually to a quart of boiling milk; adding the grated rind of a lemon or orange. Squeeze the juice from the orange, 1 1-2 cup of brown sugar, and stir that in also; add a large teaspoonful of ground cinnamon. Have ready 1 pound of raisins