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

A reference manual of household management in Victorian times.

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if to be eat hot. If to make a cold ornamental supper dish omit the wine sauce.
Pudding Boiled,—One-half cup of molasses, i cup of chop­ped raisins, i cup of milk, 1-3 of butter, 1-2 teaspoonful ofsala-ratus and flour enough to make a stiff batter. Boil 3 hours ; eat with a rich sauce.—Mrs. Lane.
San Francisco Pudding with Sauce.—Beat for one minute ten eggs in a basin, and while doing so add 4 ounces of pounded sugar, 1 1-2 pints of boiled milk, two spoonfuls of kirschenuas-ser and strain the custard through a hair sieve or cloth into a basin ; seed a cupful of raisins, pick, wash and dry 1-2 cup of cur­rants, 3 pounded apricots, 1-2 cup of dried cherries. Butter a plain pudding mould, put a round of paper at the bottom and set in a 1-4 inch layer of the mixed fruit, on this a layer of finger biscuits or slices of sponge cake; continue the alternate layers till the mould is 2-3 full, pour in the custard slowly, let it stand for a few minutes and cook the pudding slowly without boiling, turn it out of the mould on to a dish and serve with a sauce made as fol­lows :
Break 8 yolks of eggs in a stew pan with 1-2 pint of syrup, stir over the fire until the sauce cools the spoon, add 1 gill of Kirsch-enwasser, strain the sauce through a cloth and serve in a bowl with the pudding.
Mrs. Madison's Pudding.—Melt 1-2 pound of butter by setting it in a basin floating with hot water and gradually mix with it the beaten yolks of eight eggs and the whites of four, sweeten with fine pounded sugar and season with the grate of a lemon and a little nut­meg. Bake in a dish with an ornamented paste border and when ready stick slices of citron or candied orange peel round the edges.
Confederate Pudding.—(Mrs. Alexander Duvall, Richmond, Va )—Four cups boiling sweet milk, a large spoonful of sweet butter melted in it and poured hot on a pint of bread crumbs. When cold stir in a cupful of white sugar, the beaten yolks of 4 eggs, season with grated orange peel and bake. While hot spread thereon the whites beaten to a solid froth and floured with fine white sugar and bitter almonds ; set in the oven again and bake 5 minutes.
Royal Cockney Pudding.—One pint of new milk, 6 oz. of flour, 6 ounces of sugar, 6 ounces of butter, 6 ounces of currants, 6 eggs, brandy and grated nutmeg to taste. Mix the flour to a smooth bat­ter with the milk, add the remaining ingredients gradually, and when well mixed put it into fruit basins or moulds 1-2 full, bake for 3-4 hour. Sufficient for 6 or 8 persons. Seasonable at any time.
Cream Pudding.—Six eggs, 1 tablespoonful of sugar, a piece of soda the size of a pea, 8 tablespoonfuls of flour; 1 teaspoonful salt,