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

A reference manual of household management in Victorian times.

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Chocolate Pudding—(Mrs. Lane).—Boil 1 quart of milk, then stir in it 1 1-2 cakes grated chocolate; let it stand 1-4 hour, then stir in 6 well-beaten eggs, save out the whites of 4 eggs; 2-3 cup of sugar. Bake in a deep dish, as you would a custard ; beat the whites, add 4 spoonfuls of white sugar; spread this froth over the top, and set it back in the oven. Bake a light brown. Eat cold.
Chocolate Pudding.—Half lb. grated chocolate, the yolks of 8 eggs well-beaten, 12 teaspoonful cinnamon, 1-2 glass wine, 1-2 tea-spoonful alspice, 1 cup powdered crackers; mix the whole thor­oughly and smoothly; then beat the whites of the eggs to a solid froth. Bake slowly and well, after pouring smoothly the beaten whites on the top.
Chocolate Pudding—(Mrs. P.).—One quart milk, ^ tablespoon-fuls sugar, 4 of corn starch, 2 1-2 of chocolate ; scald the milk over boiling water; dissolve the corn starch in a little scalded milk, and before it thickens add the chocolate in boiling water; stir until suffi­ciently cooked. Use with cream or sauce of butter and sugar stir­red to a cream.
White Almond Pudding Ices—(Mrs. B.).—Scald and skin four oz. almonds with 6 or 8 bitter ones, put on a sieve to drain and dry ; when cold put them in a mortar with 1-2 oz. sugar and ten or a dozen candied pieces of orange flowers, pound them well in a mortar, pass through a wire sieve and place in a stew-pan with the beaten yolks 8 egs, beat all the ingredients well together, then in another sauce­pan have boiling 3 cups of milk, which pour over the mixture by de­grees; keeping it stirred, place it over the fire, stirring it till it thickens, and adheres to the back of the spoon. When cold put it into your freezing pot, and when half-frozen add 3 cups of whipped cream ; when quite frozen fill a mould and serve as pudding.
Frozen Pudding.—First make a custard of 6 cups of new sweet milk with 9 well-beaten eggs, separated (whites and yolks), 4 oz. each of citron chopped fine, currants, raisins seeded and chopped fine, preserved peaches, with a tablespoonful of arrowroot, 4 oz. of scraped chocolate. Stir till smooth, sweeten to taste and freeze in a shape.
Iced Pudding.—Parboil some of the best Southern rice, 1-2 lb., then put it into a boiler with 3 cups of new, sweet milk and 2 cups of double cream or very thick, rich cream, 3-4 lb. sugar, a little salt, 2 sticks of cinnamon or vanilla; let the whole boil very gently over a slow fire; when the grains are almost melted, stirring it now and then, and when the rice is boiling hot, add the yolks of 6 eggs well beat­en, then stir all together for a few minutes, then slice up 2 dozen apricots or 1 dozen peaches, both peel and boil them with 3-4 lb. of sugar and 1 cup of water, until the fruit is soft enough to pass through