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

A reference manual of household management in Victorian times.

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of any kind you fancy. Then take the well beaten whites of 2 eggs with 1-2 pound or more of finely powdered white sugar whisked well together till solid, making a stiff icing, and spread on the top of the preserves and put into the stove to dry but not to brown.
Queen of all Puddings, which will keep in the hottest weather. Mrs. Blackman Seattle, W. T.—One quart crumbs stale light bread, 4 yolks of eggs, one cup of white sugar, 1 cup of seeded or seedless raisins, mix very slightly with 1 quart of new sweet milk, spice to taste. Bake 30 minutes in a moderate oven, then take the 4 whites of eggs and 4 tablespoonfuls of white sugar and beat to a solid froth; then put it on the pudding and set in the oven to become slightly brown. Serve cold; keep in a dry, cool place.
Tapioca Pudding for the Sick.—Boil a piece of lemon peel and a little cinnamon in 2 cups of milk (1 pint), then add 2 ounces of tapioca and boil down one-half: add 1 ounce of butter, 2 fresh eggs, pour into a buttered dish or mould and steam 30 minutes.
Vermicelli Pudding for Invalids.—Boil in 2 cups of new milk with a piece of cinnamon 1-2 a bay leaf, a piece of lemon peel,when add 1 ounce of vermicelli; when boiled to 1-2 add two well beaten eggs, a little sugar, stir well and pour into a buttered mould and steam 30 minutes.
Barley Pudding.—The yolks of 6 eggs and the whites of 3, and put them into a quart of cream; sweeten to taste and put in a little orange flower or use water with 1 pound of melted butter; add three cjps of pearl or French barley that has been boiled tender in milk ; butter a dish, pour in and bake.
Millet Pudding.—Wash 3 spoonfuls of the seed, put it into the dish with a crust around the edges, pour over it as much new milk as will nearly fill the dish, 2 spoons of butter warmed with it, sugar, beaten lemon and scraps of ginger and nutmeg, when put it into the oven, stir in 2 beaten eggs and a spoonful of chopped suet,
Semolina Pudding with Orange Flowers.—Boil three pints of milk in a Stew pan; when boiling pour in 1-2 pound of the semolina with one hand while stirring the milk with the other; add 2 spoonfuls of sugar, 1-2 cup of butter and a pinch of salt; simmer on a slow fire for 20 minutes, put the semolina in a basin and mix 4 eggs in it, be­ing careful to mix each egg before breaking another; add a table-spoonful of candied orange flowers previously crushed fine with the rolling-pin, and 2 spoonfuls of sugar; mix all well together and put in a mould to bake, as for rice pudding with lemon.
Washington Pudding.—Slice 1 pound of butter, 4 pounds of su­gar together, sift 1 quart of flour into the butter and sugar alternately with the flour, and a pint of rich milk or cream (if the cream is sour