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258 |
SWEET PUDDINGS* |
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it is no disadvantage), one pounded nutmeg, a glass of brandy, a glass of wine and a small teaspoonful of salaratus or pearl ash; stir the whole very hard, bake it in a buttered pan in a brisk oven. This cake, if wrapped in a cloth, will keep a week in a soft state, and even months, if buried under sugar or in a tight tin box.
Delicious Citron Pudding.—Beat until very thick and light the yolks of 16 fresh eggs, stir in gradually, beat all the time, 3-4. of a pound of sugar, then mix in three-quarters of a pound of melted butter from which all the salt has been previously washed, then line 2 deep pie plates with puff paste, cut into thin slices, some preserved citron and lay closely over the pastry, leaving a margin around the edges; fill with the batter and bake in an oven heated regularly but not too great. When drawn from the oven sift over them finely pulverized white sugar. They are good whether eaten hot or
cold.
Crust for Boiled Pudding.—To 4 pounds of flour add one salt spoonful of culinary alkali powder, mix well with a little water—the dough will be light.
Potato Pudding.—(Mrs. Tom Moun Randolph of Tuchohae.— Beat a pound of boiled baked sweet potatoes to a fine paste, while beating moisten them with melted butter, (6 ounces are enough;) sweeten with sugar or honey, mix in 6 well whisked eggs; mix all till smooth, then stir in some rose water, a little wine and nutmeg; bake in a pudding dish. Serve very hot.
Sweet or Irish Potato Pudding.—Three-fourths pound of butter, 1 1-2 pound of sweet or Irish potatoes, juice and outer peel of 1 lemon, 1 egg, beaten separately.
PLARN Potato Pudding.—Take 1-2 pound of boiled potatoes, 1 cup of butter, the yolks and whites of 2 eggs, 1-2 cup of cream, 1 spoonful of California wine, a pinch of salt, the juice and rind of a lemon; beat all to a froth and sugar to taste; a crust or not, as you map approve. Bake it; if wanted richer add 1 spoonful of butter, some sweetmeats and almonds and another egg.
Family Potato Pudding for Dessert.—Wash to a pulp 1 lb. of boiled mealy potatoes, 1-4 pound of sugar, 1 ounce of almonds, 1 1-2 pound sweet almonds; all beaten fine and well mixed; cinnamon and cartoons to taste; 8 yolks of eggs; well mix the whole, then beat the whites to a solid froth. Put all in a well greased or buttered pan and sprinkle the pan with bread crumbs; put in a moderate oven and bake.
N. B. This pudding can be boiled 2 hours in a form,
A Sweet Potato Pudding.—(Old Virginia.)—One pound each of butter and sugar, 2 pounds of boiled, mashed and strained sweet potatoes, then add the sugar and butter to the potatoes by degrees |
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