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.
255
ing to fancy ; put a layer of muffin drained, and dried cherries, and custard to cover alternately, till the mould is full; boil in a stewpan with a little water for the mould to stand in, i 1-2 hours. Serve with wine sauce.
Macaroni Pudding—(Mrs. Linaburg)—.One quart of sifted flour, 2 eggs, salt, no water, roll out, put some salt in boiling water, cut the maccaroni in pieces, boil 1-2 hour, pass through a colender. then mix with it 3 or 4 beaten eggs, sugar, nutmeg, cinnamon, all well together. Bake in an oven.
Macaroon Custard Pudding.—Fill the bottom of a dish with macaroons; soak them with white wine and pour over them a cus­tard made of 20 eggs, 1-2 pint cream and a pint of new milk, with the addition of such sweetmeats as may be agreeable. The dish may be lined with puff-paste, but care must be taken that it is not baked too much.
A Rich Macaroni Pudding.—Boil in a pint of milk for 1-2 an hour 4 oz. of pipe macaroni, then turn it into a dish and mix it with 3 eggs, 1-2 cup of loaf sugar, a little nutmeg and a few pounded almond or lemon peel or a little cinnamon, butter the mould well and boil or steam 1 hour. Serve up with wine sauce.
Spoonful Pudding—(Mrs. Price).—One spoonful of flour and rich, sweet cream, 1 beaten egg, a little salt and nutmeg. Mix all well together and boil 30 minutes in a cloth.
Russian SeEd or Ground Rice Pudding.—Boil a large spoonful heaped, either of the seed or rice flour, in a pint of new milk, wtth lemon peel and cinnamon. When cold, add sugar and nutmeg and 2 eggs well beaten. Bake with a crust round the dish.
Rice Pudding—(Mrs. Lane, Panama).—One cup of rice, 1 of sugar, the yolks of 3 eggs, 1 lemon; boil the rice in the water until very soft, then add the sugar and grated rind of the lemon and the eggs beaten well, a little soda and salt. Bake 1-2 hour; then beat the whites of the 3 eggs, adding 1 cup of white sugar and the juice of the lemon, spreading over the pudding, and set back in the oven. Bake a light brown. To be eaten cold.
Rice Pudding.—One cup of boiled rice, 2 quarts milk, 1-2 cup of sugar, 2 tablespoons of butter; salt, spice to suit. Bake 3 hours. Stir while baking.
Rice Pudding with Vanilla.—This pudding can be made quickly and easily by baking in a dish intead of a buttered mould. Prepare the rice and flavor it with vanilla sugar instead of the grated lemon peel, put in a pie dish slightly buttered. Bake for 1-2 hour. Sprinkle some sugar over it. Any kind of flavoring may be used.
San Gregory Rice Pudding.—Boil well 1-2 lb. well-washed 1 rice in 2 pints of pure milk, taking the greatest pains to prevent it