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.                                 263
a sieve; if thick, thin with a little syrup; then freeze in the usual way by placing the foam in the freezing mixture, and then pouring in the fruit, the rice custard also being frozen in the same manner. The two ices being prepared, a mould should be lined with the apri­cot ice, about 1-2 thick, then fill up the hollow space with the frozen ice custard; put the closely fitting lid on the mould and keep it im­mersed in the pounded ice till about to be served, then turn it on a a dish surrounded with whipped cream nicely flavored, in hollow or gouffres papers.
Iced Pudding—(Denison Recipe) —Half pound sweet almonds, 2 oz. bitter ones, 3-4 lb. sugar, 8 eggs, 1-2 pint milk. Blanch the almonds thoroughly in a cloth, then pound them in a mortar and beat till reduced to a smooth paste ; add to these the well-beaten eggs, the sugar and milk, stir these ingredients over the fire until they thicken, but do not let them boil; then steam and put the mixture into the freezing-pot; surround it with ice and freeze as directed for iced apple pudding. When quite frozen fill an iced pudding mould, put on the lid and keep the pudding in ice until required for the ta­ble; then turn it out on a dish and garnish it with a compote of any kind of fruit that may be preferred, pouring a little over the top of the pudding. This pudding may be flavored with vanilla, curacoa or marasquino—1-2 hour to freeze the mixture. Always seasonable.
Transparent Pudding.—(Mrs. Beattie.) Beat thoroughly to­gether 8 eggs and 1 pound of white sugar together, put 1-2 pound of sweet, fresh butter in a bell-metal kettle and melt over a slow fire, then stir in the beaten eggs and sugar to the butter till the mixture becomes transparent; pour on a crust of baked pastry and set in a moderate oven till it becomes a very light brown; serve. A genuine centennial receipt.
Pudding without Eggs.—Grate a thick slice of bread fine, pour. a pint of boiling milk over it and cover close up for 1-2 hour ; then add some marmalade, grated lemon or any flavoring you like; sugar to taste and 1-2 teaspoonful of salt. If desired add a glass of wine; pour all into a pudding dish and bake for 1-4 hour.
Railroad Pudding.—One cup of molasses, 1 cup of cream, 1 cup of sour milk, 1 teaspoonful of soda, and mix with cold water to the consistency of a stiff batter. This is sufficient for 4 cups. Steam 20 minutes. To be eaten with sweetened cream.
Wafhr Pudding.—One tablespoonful of flour, 2 ounces of but­ter, 2 eggs, a quarter of a pint of milk, 1 lemon ; beat the but­ter to a cream, sift the flour in gradually, pare and finely mince the rind only of the lemon, add the eggs, yolks and whites well beaten to the milk and mix all thoroughly. Bake in well buttered saueers for 20 minutes; serve with sifted sugar; care must be taken that the oven is not too hot