| Share page |
|
SWEET PUDDINGS. |
273' |
||
|
fine, a large spoonful; 1 small spoonful butter, 3 eggs, 6 oz. white sugar, a sakspoonful of salt, a large pinch each of cinnamon and cloves and nutmeg, all in powder; work the persimmons to a cream, then squeeze them through a coarse sieve to remove the seeds and skins; then add all the ingredients together with the well-beaten eggs and a cupful of milk or more and mix thoroughly. Bake or boil for 4 or 5 hours in a pudding mould well greased with lard, butter or cotton seed oil. Very nice. N. B.—Dates can also be used in the place of the persimmons. Boil for 4 or 5 hours. Some use bolted corn meal instead of the bread crumbs or flour.
Custard Pudding for Invalids.—Boil for 3 minutes a small piece of lemon peel and a piece of bay leaf in 2 cups or 1 pint of milk, then whisk well together 3 eggs and 1 large spoonful of sugar; over these pour the boiled milk; pour into a buttered mould and steam it for 25 minutes in a pan with some water, Turn it on a plate or dish and serve.
Pudding, Queen's Custard.—Procured from an English housekeeper.—Two ounces of patent barley, 1 ounce of sifted sugar, 1-2 ounce of butter, a pinch of salt, and a pint of milk. Mix thoroughly and stir it over the fire until it boils, then add the yolks of 2 beaten eggs. Pour into a buttered pie dish. Bake in a quick oven.
Custard—Mrs. Cordova, Jamaica, W. I.—One pint of milk, 1-2 pound of white sugar, 4 eggs, a little rose water, flavoring of other essence, almonds, or anything else with flour to make a very stiff batter worked or stirred well. To be baked or boiled.
Curd Puddings or Puffs.—Turn 2 quarts of milk, press out the whey, rub it through a sieve, and mix 1 cup of butter, the crumbs of a small loaf, 1-2 cup of cream, 1-2 nutmeg, a small quantity of sugar and 2 spoonfuls of California white wine. Butter little cups or small pastry pans and fill them. Orange flower water is an improvement. Bake with care. Serve with sweet sauce.
Orange Pudding.—May be made in the same way, using the orange and peel in the place of the lemon.
Molasses Pudding.—One gill of brandy, 1-2 pound of butter, 1 pint of molasses, 1 pound of sugar, 8 eggs, 3 pints of flour, 1 1-2 pint of new milk, 1 teaspoonful of soda. Flavor with nutmeg.
Marrow Pudding.—(Mrs. Jeanson.)—One pound of marrow soaked all night in salt and water, then washed in fresh water; drain off the water, squeeze it dry in a cloth, chop fine and beat it in a mortar or bowl up to a snow or foam. Add 6 spoonfuls each of flour and sugar, 1 cup of milk, 4 eggs; flavor to taste with lemon or vanilla. Put into a buttered earthen dish and bake in a quick oven. |
|||