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

A reference manual of household management in Victorian times.

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Ginger Pudding.—Put 12 sponge biscuits, soaked in a pint of cream or milk, 10 eggs, 2 oz. preserved root ginger, cut in small pieces, a spoonful of the ginger syrup and 1 spoonful melted butter. Bake it in a dish lined with tart paste, or boil in a mould standing in a stew-pan with a little water.
Half-frog Pudding.—Half lb suet, 1-3 lb. currants, 1-4 lb. raisins, 1-4 lb. flour, 1-4 bread crumbs, 2 teaspoonfuls treacle, 1-2 pint milk; chop the suet finely, mix it with the currants, which should be stoned, the flour, the bread crumbs and treacle; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin and boil the pudding 3 1-2 hours. Al­ways seasonable.
Pumpkin Pudding.—Take 1 1-2 pints milk and 1 tablespoonful bolted corn meal and 1-2 spoonful flour, 1 cup boiled pumpkin ; mix with a little of the milk and pour the rest of the milk boiling hot over the mixture, stirring all the time, add a little salt, sweeten to taste, and when cool add 2 eggs well beaten; have ready a buttered dish, pour the whole into it and bake 40 minutes. It should be out of the oven 15 minutes before serving.
Amber Pudding.—Put 1 lb. butter into a sauce-pan with 3-4 lb. loaf sugar finely powdered; melt the butter and mix it well with it, then add the yolks of 15 eggs, well beaten, and as much fresh can­died orange as will add color and flavor to it, being first beaten to a fine paste. Line the dish with paste for turning out, as you would a pie, and bake in a slow oven. It it is as good cold as hot.
Aunt Mary's Light Pudding.—Melt 3 spoonfuls butter in a pint of cream and let it stand until nearly cold; then mix 2 spoonfuls fine flour and 2 of whiie sugar, 4 yolks and 2 whites of eggs and add a little orange flower water. Bake 1-2 hour in little buttered cups. They should be served the moment they are done, and only when going to be eaten, or they will not be light. Turn out of the cups and serve with white wine and sugar.
Rosa's Pudding. -Beat almonds very fine that have been scalded and peeled, and add 2 spoonfuls rose water or cream, strain the whole through a hair sieve, boil it and set it by to cool, then thicken it with beaten eggs, sweeten it with lump sugar dissolved in rose water, tie it up in different bags, boil 1-2 hour in a small saucepan, and melt butter with rose water and sugar for the sauce. These cu­rious puddings may be colored with spinach juice, saffron, beets or other articles.
Chestnut Pudding, Nesselrode Fashion.—Scald 4 dozen large chestnut or 8 dozen small ones in boiling water, remove the hulls and brown skins, lay them on a coarse sieve to dry, then take them when cold and pound them well in a mortar with a pound of white