PUDDINGS AND SAUCES

Boiled puddings are lighter when boiled in a bag and allowed full room to swell, but many use a buttered tin mold or bowl with floured cloth tied over it ; do not fill full, and in boiling do not let water reach quite to top, keeping it boiling all the time. After tying cloth, bring the ends back together, and pin them over the top of the dish ; the pudding may then be lifted out easily by a strong fork put through the ends or corners of the cloth. Pudding Bags are either knitted or made of firm white drilling, tapering from top to bottom, and rounded on corners ; stitch and fell seams, which should be outside when in use, and sew a tape to seam, about tlirce inches from top. Wring bag out of hot water, flour inside well, pour in pudding (which should be well beaten the instant before i)our ing), tie securely, leaving room to swell, (especially when made of Indian meal, bread, rice, or crackers), generally a space e(iual to one- third the bulk of the pudding, and place in a kettle with a saucer at the bottom to prevent burning ; immediately pour in enough boiling water to entirely cover bag, which must be turned several times, keeping water boiling, filling up from tea- kettle when needed. Open bag a little to let steam escape, and serve immediately, as delay ruins all boiled puddings. For ]>lum puddings, invert the pan when put in the kettle, and the pudding Avill not become water-soaked. When the pudding is done, give Avhatever it is boiled in a quick plunge into cold water, and turn out at once, serving immediately. As a general rule boiled pud- dings require double the time required for baked. Pudding-cloths, liowever coarse, should neve

PUDDINGS AND SAUCES. 731

stitute for sugar in Graham or any other pudding. The flat-bot- tomed mold used for baking cakes is especially nice for baking fruit or solid puddings. For those that contain a quantity of milk and eggs, it is better to place the dish ^PM^H in oven, in dripping-pan, half full of hot water, as they cak^^^id^ will bake more slowly and without any danger of burn-

ing. It is called the Water-hath^ and one must allow fifteen or tAventy minutes longer when puddings are thus baked. It is also a nice way for any that are apt to stick to the dish, such as Indian, Batter, etc. For baked puddings that are to be turned out to serve, sprink- ling the bottom and sides of dish or mold, after greasing,with bread- crumbs, prevents them from sticking, and many puddings that are commonly baked in a crust, such as Cocoa-nut, Potato, Apple, and Lemon, are equally as good and more wholesome made by using ])read-crumbs as above to the usual depth of crust ; pour in pudding, strew another layer of bread-crumbs over the top, and bake. When puddings are poured into mold to cool, always wet the mold before filling. Sweet milk can be substituted for sour and vice versa, by using soda with the sour, and baking powder, or cream tartar and soda with the sweet, and milk can be used instead of cream by using a tablespoon or two of butter with it. The souffle dish illustrated on page 125 is very nice for puddings which are to be served in dish in which they are baked. Or a Knitted Cover for the bottom, may be made to fit an ordinary pudding dish, of white cotton or macreme cord, in any fancy stitch, with cord and balls of same, or any color to match table furniture, to tie around top of dish and hold it in place. Puddings are often garnished with bits of bright jelly, al- monds whole or sliced, or candied fruits, and are served either moderately warm or cold, never hot except souffles and such as are so mentioned in recipes.

In making Sauces^ do not boil after butter is added. In place of wine or brandy, flavor with the juice of the grape, or any other fruit juice prepared as directed in Fruits. The Fruit Flavors, given in Jellies, are also nice, or use orange and lemon juice, half and half, being careful to add lemon juice just before remo"\mig from fire, as it is apt to grow bitter with long cooking. When using corn- starch, stir it with the sugar Avhile dry and no lumps will form. The sauce may be served either poured over or around pudding, or

738 PUDDTNO"? A\D SAUCES.

i 1 s;iMc('-boat, and one can select sauce as wished, although one if juuned witli almoe-t each pudding, and serve either hot or cold.

Fruit Charlotte. — Boil pint and a half milk or cream over slow fire and stir in gradually yolks of six eggs beaten with two table- spoons arro\vroot, or corn-starch ; cook ten minutes, stirring con- stantly that it may be perfectly smooth. Then divide mixture by turning half into another saucepan ; to one half add ten tablespoons grated chocolate, four of fine granulated sugar, simmer a few min- utes, take off fire and set away to cool. Blanch a dozeni bitter al- mt)nds and four ounces shelled sweet almonds and pound n mortar with enough rose-water to make a smooth i)aste, add an ounce finely chopped citron, cup powdered sugar, and stir all into the other halt of cream mixture, simmer a few moments, set aside to cool and add vanilla flavoring. Cut a large sponge cake in slices crosswise half an inch thick, spread one slice thickly with the chocolate cream, putting another slice on top of this and cover with the almond cream ; do this alternately, i)iling them evenly on a china dish till all ingredients are used, arranging in form of sponge cake l)efore it was cut. Have ready whites of six eggs whipped to a stiff froth, mix in six tablespoons powdered sugar, and with a spoon heap thi.s all over top and sides of cake, then sift powdered sugar over and brown lightly in oven ; or cover with Whipped Cream. Delicious.

Apple Dumplings. — Add two cups sour milk, one teaspoon soda, and one of salt, half cup of butter or lard, flour enough to make dough a little sliffer than for biscuit ; or make a good baking-pow- der crust ; peel and core apples, and wash them, roll out crust al)out quarter of an inch thick, cut out circles to fit ap])les, place latter on dough, fill cavity with sugar, and some add a little cinnamon, nut- meg or grated lemon rind, encase each apple in the crust, wet edges and press tightly together, (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, lioil half an hour, taking care that the water covers the dumplings. Some who do not tie in a cloth roll two or three times in dry flour. They are also very nice steamed, browned in oven if wished. Serve with sugar and cream or any hot sweet sauce. If boiled in knitted cloths dumplings have a very prettj' appearance. The cloths should be made square, knit in plain stitch with very coarse cotton and just large enough to hold one dumpling. For Baked Dumplings^ make in same way, not mixing the dough so.stifl', or using a Quaker Paste, place in a shallow' buttered pan, without touching each other, prick the top with a fork, bake in a hot oven, turning once or twice, if necessary, to brown evenly, and serve with cream and sugar or a Woh'eri)ie ^^^auce made by cooking tart apples sliced, until soft mshing, or rubbing through puree sieve if wished ; sweetening and

PUDDINGS AND SAUCES. 739

flavoring with vanilla or a little strawberry or raspberry juice (it is nice to always can some juice to have for flavoring sauces). A spoonful or two of whipped cream, or beaten white of an egg added just before serving is an addition. Any fruit may be used in dump- lings. Or, place in pan which is four or five inches deep (do not have them touch each other) ; then pour in hot water, just leaving top of dumplings uncovered, and to a pan of four or five dumplings, add one cup sugar and half cup butter ; bake from half to three-quarters of an hour. If water cooks away too much, add more. Serve dump- lings on platter and the liquid in sauce-boat for dressing. They are called Buckeye Dumplings when cooked in this way ; or some put them in dripping-pan with simply hot water an inch deep, or enough to almost cover the dumplings and baste occasionally with the hot water. Peach Dumjylings may be made any of above ways with either fresh or canned fruit. For Boiled Ajmle Dumjplinys^ peel and chop tart apples fine, make a crust of one cup rich butter- milk, teaspoon soda, and flour enough to roll ; roll half an inch thick, spread with the apple, sprinkle well with sugar and cinna- mon, cut in strips two inches wide, roll each strip up like jelly cake and place the rolls in a dripping-pan, putting a teaspoon butter on each; put in moderate oven, and bake, basting often with the juice. Serve with Dip Sauce.

Currant Dunvplings. — Chop fine six ounces suet, mix it with a pound flour, and add half pound dried currants, which should be nicely Avashed, cleaned and dried; mix whole to a soft paste with half pint water (if wanted very nice, use milk) ; divide into seven or eight dumplings; tie them in cloths and boil for an hour and a quarter. Or make into round balls and boil without a clotli, drop- ping into boiling water, then moving about at first, to prevent stick- ing to bottom of pan. Serve with Lemon Sauce.

Lemon Dumplings. — For half dozen dumplings take quarter pound suet, chopped fine, half pound bread (about half ordinary loaf) grated, juice and grated rind of one lemon, three heaping table- spoons sugar, two eggs, beaten slightly, and enough milk to moisten all ingredients so as to form little balls or dump- lings with the hands ; have ready six pieces cloth, one quarter }• ard square, with tapes to tie ;

dip cloths in hot water, spread on table, dust

Lemon Dumpling.. \^\\\\ flour, placc \\\ a dumpliug, tie, leaving a

little room for it to SAvell, when all are ready put in large pot half full of boiling water and boil steadily one hour, keeping on cover. Sprinkle sugar over and serve with Cream or Lemon Sauce. For Lemon Apple Dumplings., add to above one large greening apple, chopped fine ; or a nice dumpling is made by omitting lemon, and using cup chopped apple.

740 PUDDINGS AND SAUCES.

Rasphcrry Dumplings. — Make a stiff Quaker Paste, pinch ofl" a piece and roll into a circle about three inches in diameter, and quar- ter of an inch thick ; put in berries, Avet edges and press together in turn-over shape, and bake like Apple Dumplings in a moderate oven about forty minutes. Some use the \\'ater-bath as described in pre- face. Serve Avith Lactiola Sauce. Any Berry or Cherry Dumplings made same Avay.

Almond Puddi)ig. — Blanch and ])(>und, Avith a little rose-water, three ounces SAveet and four of l)itter almonds ; add pint milk, three tal)lespoons sugar, a little ground nutmeg, tablespoon flour mixed smoothly in a little cold milk, tablespoon bread-crumbs, two Avell- beaten eggs and Avhites of two more eggs Avhisked to a frQth ; pour mixture into buttered mold, cover, and boil quickly three-quarters of an hour ; let it stand a feAV minutes before turning out of mold. Serve Avith Apricot Sauce. Or for an Almond Sou/He, blanch and pound six ounces SAveet almonds, sprinkling in a little orange juice during the process, and let come to a boil in a pint and a half milk ; stir in tAvo tablespoons corn-starch, first mixed smooth Avith a little cold milk and cook till mixture thickens; take from fire and Avhen slightly cool add three tablespoons each sugar and melted butter, beaten yolks of eight eggs, and Avhipped Avhites last. Bake in but- tered souffle dish half an hour, sift sugar over top and serve at once. Only tAvo-thirds fill dish as it rises very much. Almond P^iff's are nice for desert. Blanch and pound tAvo ounces SAveet and four of bitter almonds in mortar to smooth paste; melt tAVo tablesi)oons butter, dredge in four of flour, add four of sugar and tlie pounded almonds. Beat mixture Avell, and put into Avcll-buttered cups, and bake in moderate oven about tAA'enty minutes, or longer should the puffs be large. Turn on dish and serve,bottom of puffs U])pevmost. For Scalloped Almonds, cut light biscuit or rolls in thin slices, line a buttered pudding dish Avith them ; pound to a paste four ounces shelled and blanched almonds, add tAVO tablespoons sugar, teasi)oon poAvdered cinnamon and grated peel of

PUDDINGS AND SAUCES. 741

meringue of the four whites of eggs and put over top when done. Or line a dish with bread-crumbs, put in the layer of jam ; then beat four eggs with four tablespoons sugar and stir into pint milk with three tablespoons butter and an ounce blanched and pounded al- monds, pour into dish, bake as above and serve with Arrowroot Sauce.

Apple Pudding. — As this is a standard dish we give a number of the most excellent recipes from which housekeepers can make selections according to taste or the material or time at command. Brown Betty \^ a very quick and easily-made pudding. For this put a layer mashed and sweetened apple sauce in buttered dish, add a few lumps of butter, then a layer of cracker or bread-crumlis sprinkled with a little cinnamon, then layer of sauce, etc., making the last layer of crumbs ; bake in oven, and eat hot with cold, sweet- ened cream. Or for Sweedish Apple Pudding sprinkle sides of buttered dish with bread-crumbs and put a layer in bottom, upon this drop a little melted butter and then put a layer of dried apple sauce, or fresh fruit may be used, mashed and flavored with lemon extract or canned raspberry or strawberry juice, dotting the layer Avith raisins, then a layer of dessicated cocoanut, soaked in a little milk, then crumbs and so on till dish is full, with crumbs and but- ter last ; bake half an hour and serve cold with Vanilla Sauce made by beating quarter-pint each cream and milk, adding a teas])oon corn-starch made smooth in a little milk, half gill sugar and flavor- ing with vanilla ; when almost cold stir in the beaten yolk of one egg and pour around the pudding. With Raspberries, use fresh berries, without cooking, instead of the apple sauce, omitting raisins and cocoa-nut, although latter is very nice with berries. Some cover either pudding Avith a plate, removing just before it is done, to brown top nicely. Serve hot or cold. Equal amount crumbs and fruit may be used, but it is nicer with twice as much fruit as crumbs. Any fresh or dried berries of any kind nuiy be used, first cooking t

742 PUDDINGS AND SAUCES.

jam, then another hiyer of bread, api)lcs and jam and so on, ap])les on top. Make it an hour or two before eating and put whipped cream on top. To make a Batter Apple 'Pudding, peel and core appk-s and i)lace neatly ia buttered dish in which to be served, tilling core cavities with sugar if sour. Make batter of four well-beaten eggs, l)int rich milk, two cups Hour, teaspoon salt and two of baking-pow- der. Beat till very light, pour over apples and bake half an hour, or steam three-quarters of an hour; serve hot as above. For a Boded Apple J^uddinf), line dish Avith a good baking-powder or plain suet crust, with Avhich an egg has been mixed, fill with sliced apples, sprinkle in sugar and cinnamon or any spice liked, tie in a floured cloth, put in boiling water and boil nearly two hours ;_or it may be steamed. Serve with Wolverine Sauce. For Bird's- nest Puddinf/, pare and core without quartering,enough quick-cook- ing, tart apples to fill juidding dish ; make a custard of one quart milk and yolks of three or four eggs, some use less eggs, adding tablespoon corn-starch for each egg omitted ; sweeten, spice, pour over apples, and bake ; when done, beat the whites of eggs stiff with tablespoon white sugar to each egg; spread on custard or crown each nest or apple with a spoonful of meringue, brown lighdy, and serve either hot or cold. If necessary, apples may be baked a short time before adding custard, and if wanted very nice, steam the apples, put in buttered dish, fill core cavities Avith jelly or jam or sugar, stoned raisins and bits of butter and citron, cover each with a slice of steamed apple, or grate over the rind of a lemon and a little nu

Rice Appleni. — Boil half pound rice and quart milk in custard kettle till tender ; sweeten with half cup suuar ; i>are and core with ap- ple-corer seven or eight good-cooking apples, place in slightly but- tered baking dish, put a teaspoon jam or jelly into each cavity, and fill with rich cream ; put the rice in around apples, leaving top un-

PUDDINGS AND SAUCES. 743

covered ; bake thirty minutes, then cover witli Avhites of two eggs, sift on sugar, and return to oven for ten minutes. Serve with Dip Sauce. If not a quick-cooking variety the apples may first be steamed till half cooked. Some stir into the cooked rice the well- l)eaten yolks of two eggs, four tablespoons butter, a little sugar, a few grated almonds or little vanilka extract and lastly the well-frothed wliites ; then finish as above. Or the prejiared rice and jam or jelly maybe put in dish in layers Avith the apples, Avhich must first be stewed and pulped through sieve. Sprinkle to]) with sifted bread- crumbs and bake. Tapioca may be used instead of rice. _ To make a Scottish Ftidding^ mix two tablespoons arrowroot with pint cream ; add two tablespoons sugar, put in stewpan and place over fire until it boils. Put in dish alternate layers of thinly-sliced apples, sugar and bits of butter ; when two-thirds full put in a cup jam as next layer, and over all pour arrowroot mixture. Bake in moderate oven twenty-five minutes. For Bachelor s Pudding, take a cup finely chopped apples, mixed with a cup currants, four tablespoons sugar, cup sifted bread-crumbs and three well-beaten eggs, with a few drops of lemon extract and little grated nutmeg. Beat well together, put in buttered dish, tie down with a cloth and boil or steam three hours. Serve with Minnehalia Sauce. For Banish Pudding, cook two quarts sliced tart apples with half cup water till tender ; stir in two tablespoons butter and half cup sugar, mixing and mashing tlioroughly, and some put through colander. Put this as the bot- tom layer 'in dish in which pudding is to be served ; then put in fry- ing-pan two and a half teaspoons butter, and when me

Arrowroot Pudding. — Mix two tablespoons arrowroot with cup milk ; flavor pint and ahalf milk as liked, put over fire, and when it boils pour it on the arrowroot; stir well, and when cool, add three

744 PUDDING!* AND fAT'CES.

^voll-beaten eggs and tablespoon each sugar and orange juice ; put in well-buttered mold, cover, and steam one hour and a half; turn out on a dish, arrange preserves or jam neatly around it, and serve. Some use more sugar, and bake instead of steaming, sprink- ling sugar ovei when done and returning to oven a few minutes to glaze. Very nice served cold. Or With Fruit put a cup cream and one-quarter cup milk over boiling water ; mix two tablespoons arrowroot smooth in four tablespoons milk, add five tablespoons sugar and vanilla flavoring ; when the cream is hot, stirthis in and cook until thick as mush ; stir in a cup candied fruit, which, if larger than cher- ries, should ])e cut. Pour in a mold. When cold, turn out and orna- ment with Avhole macaroons ; they adhere easily and may be arranged as fancied, either over entire mold or in one or two diagonal rows across. Serve surrounded with Custard or Whipped Cream Sauce.

Batter Pudding.— Vwi pint and a half milk on to heat, reserv- ing enough to mix four tablespoons flour smooth ; when hot, turn the milk over the flour gradually, stirring to avoid lumps and add two tablespoons butter, a little salt and four or five well-beaten eggs, or add them one at a time and any flavoring desired, beat all thor- oughly, turn into buttered dish, or cups and bake from a half to three-quarters of an hour. Turn out and serve hot with any sauce liked. Or the pudding may be boiled if a cloth is first tied round the dish. Excellent served with orange marmalade or other pre- serves over the top, passing sugar and cream with it. For Batter Balls, drop from a spoon and fry like fritters ; drain, sprinkle with su^ar and serve at once. Or any fresh or dried fruits preferred may be'^stirrcd in just before cooking in any of above ways. Or for Steamed Batter Pudding, take lialf cup each sugar, and butter, three eggs, one cup sweet milk, three teaspoons baking powder, two cups flour, steam one hour and serve with sauce. Less eggs and butter maybe used; and.ir/^A Fruit, pour the batter over a pint and a half stoned cherries, sliced apples or peaches, or any berries. Some have the dish of fruit in steamer, so as to be scalding hot, then pour over the batter and steam as above. Three heaping tablespoons corn meal are nice used, then only taking a heaping cup flour. Serve Avith Chocolate Sauce. Buttermilk or sour milk may also be used with level teaspoon soda instead of baking powder.

Bread Pudding-— T'^^^^ iss one of the most common of puddings, a general favorite, and the recipes given are so varied as to meet the requirements of all. For a Plain Pudding, break up pieces of stale bread into bits, and pour on them as much boiling water as will soak them well. Let stand till water is cool ; then press out. and mash bread with a fork until quite free from lumps. Measure and to everv «iuart stir in half teaspoon salt, teaspoon nutmeg, six table- spoou'^'su'^ar, and half pound currants; mix all well together, and put it in well-buttered baking dish. Smooth surface with back of

PUDDINGS AND SAUCES. 745

spoon, and put a tablespoon and a half butter in small bits over top ; bake in moderate oven one hour and a half, and serve very hot with Maple Sugar Sauce. Boiling milk instead of water very much im- proves the pudding. A Monday Pudding is hardly a pudding at all but does very well for a hastily prepared dessert. Cut crust from loaf of bread, fold latter in a napkin and steam twenty minutes ; or cut bread in even slices, steam half an hour and serve with Every- day Sauce. Or the bread may be buttered and spread with preserves or jelly, then steamed. For a Layer Pudding^ put slices of bread prepared thus in layers in baking dish and pour over half the Boiled Custard given on page 119. Or put currants with nutmeg seasoning between the layers of buttered bread. Some first line the dish or mold with raisins, then fill with the bread and butter, pour the cus- tard over as above and steam half an hour ; or tie a floured cloth over and boil. Serve hot with any sauce liked. Or, halve the rais- ins and place around the mold in rows, diamonds or circles ; they will easily adhere if the mold is well buttered ; make half as much custard as above, usingtwo eggs, into which stir a pint bread-crumbs and half cup chopped raisins, put into prepared mold and steam an hour. Turn out and eat with any sauce. For the regular Bread Pudding^ take quart each sweet milk and bread-crumbs, four eggs, four tablespoons sugar; soak bread in half the milk until st)ft ; mash fine, add rest of milk, the well-beaten eggs and sugar, and tablespoon butter if wanted richer ; bake one hour, serve warm with any hot sauce or Maple Sugar Hard Sauce. Some first boil the milk with two ounces candied lemon peel and six bitter

740 PUDDINGS AXD SAUCES.

Pudding, omitting the raisins and apples and using a quart stewed and sweetened gooseberries. Bake half an hour in buttered mol<i, turn out, dust powdered sugar over and serve hot with Custard or Every-day Sauce. For Brown Bread Pudding, omit the apples in Florentine Pudding and use crumbs of brown bread instead of white, and currants instead of raisins, if preferred. Boil or steam three hours. The Queen of Puddings is a very nice dessert: Mix together pint sifted bread-crumbs, quart milk, cup sugar, yolks of four eggs, butter size of an egg and some add grated rind of lemon ; l)ake until done — but do not allow to become watery — and spread Avith a layer of jelly. Whip whites of eggs to a stiff froth with five taljlespoons sugar, and juice of one lemon, spread on top and brown. ►Serve with Hard Sauce, or it is often eaten without any sauce, and very good cold. For Cocoa-nut Pudding, ■^q-aWvaM q\\\s dessicated cocoa-nut in boiling hot milk half an hour or more, and add to above, baking and finishing same. For Orange Pudding add a half dozen grated oranges and serve with Strawberry Sauce.

Brown Pudding . — Cream quarter cup each butter and brown sugar, add three well-beaten eggs, quarter cup sweet milk, half pint molasses with half teaspoon soda stirred in, one and one-half cups iiour, half teas]K)on each cinnamon and cloves. Bake or steam in l)uttered dish one hour. Serve with Jelly Sauce. Make a Blaek- herry or Blueherrg Pudding by adding to above another cup fiour and' quart fresh berries. Or mix a cup white sugar with th(^ berries, add five well-beaten eggs and stir in one and one-half pints each milk and sifted flour. Bake in buttered dish and serve with Dip or Fruit Sauce.

Cahinet Pudding. — Take a sheet of sponge cake and half jiound Frejich candied fruit (apricot, pear, cherries, a lime), an^i ounce citron ; cut citron in shape of leaves. Butter tin mold thickly with cold Initter, i)r('ss the fruit in any pretty designs on bottom and sides of mold, using large fruits for centers and citron leaves around. Cut si)onge cake to fit bottom of mold, place over ^ fruit, nnd also line sides with the cake, then put in some more of the fruit (cherries), then another layer of cake, then fruit, etc., with last layer of cabimi PnddiuR cake, pressing cake firmly in mold. Make custard of ])int milk, six eggs and quarter ])ound sugar. Put custnrd in pitcher and pour slowly in the mold, letting part of custard entirely absorb before adding the rest, and some let stand an hour or so before steaming; l)laco inold in steamer or in saucepan two-thirds full of water and steam till firm, about an hour and a half. To test, run a fork or small knife down through thickest part, if any liquid appears must cook longer. When done, turn out of mold, and serve with powdered sugar. Lady Fingers may be used to line the mold, phicing them around perpendicularly with flat sides against tlie mold. To make

PUDDINGS AXD SAUCES, 747

a plainor pudding, use cup raisins, cup and a half currants and third of a cup citron instead of French fruits, and bread may also be used instead of cake. Serve with Lemon Sauce.

Cake Pudding. — Put slices of stale cake in saucers and turn over them a hot Every-day Sauce, or any other preferred ; prepare long enough before wanted, to serve thoroughly cold. Or steam slices of stale fruit cake and serve Avith hot sauce. Or put slices of any stale cake in layers in pudding dish with stewed or preserved fruit between, with cake for top layer, pour sweetened cream over, cover with a meringue, brown with salamander, or in hot oven, and serve cold. Or partly fill a pudding dish with slices of stale cake, pour over half the Boiled Custard given on page 119, while hot, so that it will soak through and soften the cake, and set away to cool. Before serving spread a meringue over the top. Peach Pudding may ])c made same way, using canned peaches instead of cake. For a more elaborate pudding pour the custard over slices of cake laid in shallow dish and when cold put a layer in bottom of quart mold or two pint molds, have ready two ounces blanched and choj^ped almonds, or any other nuts preferred and a half pint preserved fruit, drained ; put in a sprinkling of the chopped nuts, then bits of fruit, another layer of cake and so on till all ingredients are used, covering with cake. Pack in ice an hour, turn out of mold and serve.

Carrot Pudding. — One pound grated carrots, three-fourths pound chopped suet, half pound each raisins and currants, four tablespoons sugar, eight of flour, and spices to taste. Or boil three- quarters pound carrots and mash to a pulp ; add half pound bread- crumbs, four ounces chopped suet, quarter pound each stoned raisins and currants, six tablespoons sugar, three well-beaten eggs and sufficient milk to make a thick batter. Steam four hours, place in oven twenty minutes and serve with Jelly or Lemon Sauce.

Cerealine Pudding. — Beat four eggs and six tablespoons sugar Avell, as for sponge cake. Add half a grated nutmeg, half teaspoon each lemon extract and baking powder, two ounces each cerealine and flour. Put in well-buttered mold and steam half an hour. Serve with Vinegar Sauce.

Chocolate Pudding. — One quart sweet milk, three ounces grated chocolate, cup sugar, yolks of five eggs ; scald milk and chocolate together,when cool add sugar and eggs, and bake. When done, spread beaten whites and five tablespoons sugar on top, and set in oven to brown. Or, boil one pint milk, add half cup each butter and sugar, and three ounces grated chocolate ; pour this over two slices of bread soaked in water ; when cool, add well-beaten yolks of four eggs, bake, and when done, spread over the whites' beaten with sugar, and brown in oven. Serve hot or cold. For a very rich pud- ding beat quarter pound each butter and sugar to a cream, add

"48 PUDDINGS AND SAUCES.

gradually yolks of eight egg:fi,_ one at a time, adding alternately quarter pound shelled and chopped almonds, not blanched, and quarter pound grated chocolate ; when all are well mixed add beaten whites of eggs, some ground cloves and cinnamon ; butter and sprinkle molds with sugar, pour in pudding, steam, and when cold serve with Chocolate Sauce. Or With Fruity line the bottom of a mold with sponge cake cut in slices about half an inch thick, first soaked in lemon and orange juice, half and half, or any fruit juice, cover Avith a layer of fruit using raisins, currants, preserved or can- died fruits, as liked, then cake, and so on till within an inch of top with fruit last. Leave half inch space between cake and sides of mold. Add slowly a cold Chocolate Custard, page 120, with half ounce gelatine dissolved, in place of corn-starch, using sufficient custard to fill the mold; cover, bind and imbed in ice ap_d salt, as directed in Ice-cream, for half a day ; take from mold and serve sur- rounded with Whipped Cream Sauce.

Citron Pudding. — Sift two tablespoons flour and mix Avith beaten yolks of six eggs; add gradually pint sweet cream, quarter pound citron cut in small strips, and two tablespoons sugar ; mix thoroughly, pour batter into buttered dish and bake tAA'enty-fi\'e minutes. Serve Avith Egg or Queen Sauce.

Cocoa-nut Pudding. — Pour one and one-half pints boiling milk over one pint bread-crumbs and one cup dessicated cocoa-nut mixed ; add tAvo tablespoons sugar and nutmeg to flavor and bake. Or grate one cocoa-nut, saving the milk if perfectly SAveet, boil a quart of milk and pour upon it, adding fiA'-e eggs beaten Avith cup sugar and tablespoon butteiv Avith a little salt, tAvo teaspoons vanilla extract, milk from nut, and Ijake in pudding dish lined with rich paste. Or omit the paste and add quart bread-crumbs scalded Avith the milk, or as much cold boiled rice as cocoa-nut, though some use corn-starch instead of the crumbs or rice. Make Avith dessicated cocoa-nut in same Avay, using half pint. This is excellent baked like pie Avith under crust only.

Corn-Starch Pudding. — One pint SAveet milk, Avhites of three eggs, tAvo tablespoons corn-starch, three of sugar, and a little salt. Put milk in custard kettle, and Avhen it reaches boiling ])oint add sugar, then starch dissolved in a little cold milk, and lastly the Avhites of eggs Avhipped to a stiff froth ; beat, and let cook a fcAV min- utes, then pour into cups, filling about half full, and set in cool place. _ For sauce, make a boiled custard as follows : Bring to boil- ing point one pint milk, add three tablespoons sugar, then beaten yolks thinned by adding one tablespoon milk, stirring all the time till it thickens ; flavor Avith two teaspoons lemon or vanilla, and let cool. Serve one mold for each person, pouring over it some of the boiled custard. Or the pud- ing may be made in one large mold. To make a curu.surch Puddiug. Chocolate Pudding, flavor the above pudding

PUDDINGS AND SAUCES. 749

with vanilla, remove two-thirds of it, and add half cake chocolate softened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the rest of the white ; or two layers of chocolate may be usecl with a white between ; or the center may be cocoa-nut made by adding half a cocoa-nut grated fine to the white part ; or add a pine-apple chop- ped fine; or a cup strawberries. Serve with Pine- Apple Sauce. For Easter Pudding, make a corn-starch mixture as above, using yolks of eggs instead of whites, and turn out in broad dish to cool. When it stiffens around the edges, transfer it, a few spoonfuls at a time, to a bowl, and whip vigorously >.^^bv.

with an egg beater. Flavor with rose- .^-r--'''^^

water. It should be like a yellow i^^'^^^''''-''^"f'^^

sponge when put into a crown mold. fi^rilf^iii<ff!^i^{^®

INIake day before wanted. When read}'- ^mI| ^^ |tifl\|m\flj^^ to serve turn out upon dish, fill center .^BBI^^^^'^^'^^B^^ with whipped cream, flavored with va- ^^^^^ ' "^^^

nilla and heaped up as high as it will """""'"Kafur Puddin?;''""''"''""

stand. Pile more whipped cream about the base. Or ^Y^th Fruit, Avhile the corn-starch mixture is still hot put a little in a large mold and turn to let it run and leave a thin coating all over inside. Orna- ment by sticking candied cherries to this in any regular forms liked, fill loosely with fresh or preserved fruits, macaroons and crumbed sponge cake, soaked in orange juice, and a little citron cut very thin ; then pour in slowly until full remainder of corn-starch, which must have been kept warm by standing in hot water so that it would not stiffen. Let stand in cold place all night to become very firm and serve with Marigold Sauce.

Cottage Pudding. — Cup each sugar and sweet milk, three oi flour, lialf cup butter, one egg, teaspoon soda dissolved in milk, two ^ teaspoons cream tartar in flour, half teaspoon extract

lemon. Sprinkle a little sugar over top just before put- ting in oven ; bake in fluted cake pan or small bread panraiid serve with Every-day Sauce. What is left of the pudding and sauce may be served cold for tea.

Cracked- Wheat Pudding. — Cook cracked wheat enough for two meals • stir in, a few minutes before taking up, raisins, dates, or any dried fruit ; serve half for dessert and next day prepare a Boiled Custard, stir it thoroughly through the remainder and bake just long enough to cook the custard.

Cream Pudding. — Stir together pint cream, six tablespoons sugar, yolks of three eggs, and a little grated nutmeg ; add the well- beaten" whites, stirring lightly, and pour into buttered pie pan on Avhich has been sprinkled the crumbs of stale bread to thickness of an ordinary crust ; sprinkle over the top a layer of bread-crumbs and

750 PUDDINGS AND SAUCES.

b.'iko. For Perfection Cream Piiddinr/, sift one tumbler flour three times add two tablespoons baking powder and sift again. Sift the sugar and measure it, taking one and a half tumblers. Beat white of eleven eggs to a stiff froth; add sugar lightly, then flour. Bake in two jelly pans; when cold, whip one pint thick sweet cream, sweeten, and flavor with vanilla ; put between the layers, heap well upon the top and serve surrounded with whipped' cream. This makes a nice Cream Cake by not surrounding with cream.

Curate's rudding. — Beat yolks of two eggs with four table- spoons flour and tablespoon milk ; set half pint milk, less the table- spoon, over the fire wath four tablespoons sugar and two tablespoons butter; heat, but do not boil, and add to the beaten flour and eggs, also the whites of eggs beaten very light. Mix thoroughly and pour into four saucers, buttered and heated. Bake twenty minutes in hot oven, and when done a light brown place two of them on a dish, tops down, spread with plum or other jam, place the other two f>n top Avith the under side down and serve at once. Or each may be split and spread with jam, then put together again.

Delmonico Fuddinr/. — A quart milk, three tablespoons corn- starch dissolved in cold milk, well-beaten yolks of five eggs, six tablespoons sugar. Boil three or four minutes, pour in pudding dish and bake about half an hour ; cover Avith a meringue and brown delicately in oven. For Peach Puddinp^ place a layer of canned peaches over top of above, when baked, adding syrup to custard ■when making, using less milk. Cover with the meringue as above.

Dixie Pudding. — Slice lighl bread, trim off crusts and cut in pieces about two inches square ; remove seeds from greengage plums, make very sweet and place on the bread squares. Just be- fore serving, place squares in a dessert dish and cover each with whipped cream, sweetened and flavored with vanilla. A very showy, excellent dish and when sponge cake squares are used in place of bread, very elegant and delicious.

Estelle Pudding. — Three eggs, well beaten, two and a half tablespoons sugar, two of butter, three-fourths cup sweet milk, one of raisins chopped fine, one full teaspoon baking powder and three gills flour ; steam thirty-five minutes, browning in oven if wished, and serve with Cold Cream Sauce.

Fig Pudding. — Half pound figs, half pint dry l)read-crumbs, five tablespoons powdered sugar, three tablespoons butter, two eggs, cup milk; chop figs fine and mix with butter, and bv degrees add the other ingredients ; butter and sprinkle a mold with bread- crumbs, pour in pudding, cover closely, and boil three hours ; serve with Lemon Sauce. A gill chopped suet may be used instead of butter. INIake a Date Pudding same, using chopped dates instead of figs. Either may be steamed or baked.

PUDDINGS AND SAUCES. 751

Fruit Pudding. — Stew currants or any small fruits', fresh or dried, with sugar to taste, and pour hot over thin slices of baker's bread with crust cut off, making alternate layers of fruit and bread, and leaving a thick layer of fruit for the last. Put a plate on top, and when cool set on ice ; serve with sifted sugar, or cream and sugar. This pudding is delicious made with Boston or milk crack- ers, split open, and stewed apricots or peaches, with plenty of juice, arranged as above. Or another way is to toast and butter slices of bread, pour over it hot stewed fruit in alternate la3'ers, and serve warm with Caramel Sauce. Or drop small light dumplings into the hot stewed fruit and cook until dumplings are done, taking care not to scorch. Serve with sugar and cream. For a Driad Apple Pud- ding., take one cup each dried apples and molasses, one and one- fourth cups flour, fourth cup butter, one egg, teaspoon each soda and cinnamon, half teaspoon cloves; wash and soak apples over night, cut fine and mix with water in which they were soaked, add molas- ses and spice ; mix egg, butter and flour together ; stir soda with apples and molasses ; add and bake immediately ; serve hot with Hard Sauce. Or, soak two cups dried apples overnight. In morn- ing chop fine and boil with cup cooking molasses until like citron. Then add coffee cup sugar, cup butter, four eggs, teaspoon each of all kinds of spices, four cups flour, cup sour milk, and teaspoon soda. Bake in cake tins, and serve with sauce. When cold, it can be steamed and is as nice as when freshly made. For a Stearned Cherry Pudding make a good baking-powder paste, roll out and line bottom of baking dish ; then put in a layer of fresh, stoned

752 PUDDINGS AND SAUCES.

Ginf/erhread Pudding. — Crumble a half pound stale ginger- l^read into bowl and mix with half pound flour and stir in one table- h!poon each molasses and sugar, two ounces blanched and pounded almonds ; mix half pint milk and a well-beaten egg together and add ; mix thoroughly, put in buttered dish and boil or steam two hours and a half.

Grakam Pudding. — Mix together half cup molasses, quarter cup butter, one well-beaten egg, half cup milk, half teaspoon soda, two cups Graham flour, one cup raisins, and spices to taste. Steam three hours. A half cup dried currants or sliced citron may be added, wdth half cup more milk, using either sweet or sour, and part cream makes it much nicer; flour the fruit and add last. Or use gill sugar instead of molasses, melting it up in a little boiling water if wished, and sweet cream or milk with baking powder. Serve with Foaming Sauce.

Half -hour Pudding. — Beat four tablespoons butter to a cream with half pint powdered sugar ; add yolks of three eggs, beating them in thoroughly, then rounded half-pint corn meal, and whites of eggs beaten to stiff froth. Mix Avell, and bake in buttered pud- ding dish. Serve with Orange Sauce.

Indian Pitddlng. — A quart sweet milk, tablespoon butter, four well-beaten eggs, cup corn meal, half pound raisins, quarter pound sugar; scald milk and stir in meal while boiling; let stand until blood warm, add other ingredients and stir all well together; bake one and a half hours, and serve with Vinegar Sauce. Or for £g</- less Indian Pudding^ scald quart sweet milk and stir into it Ave rounded tablespoons corn meal, cup brown sugar or five tablespoons molasses, teaspoon ginger, and a little salt^ bake in moderate oven and in half an hour stir in cup cold rich milk ; bake two hours. Much improved by adding cup raisins with the cold milk. Serve with cream or Plain Sauce. Or when mush is left over take one quart cold mush, add three heaping tablespoons sugar, cinnamon and nutmeg to taste, three well-beaten eggs, pint rich, sweet milk; mix all well together and bake slowly one hour in well-buttered pud- ding dish. Eat with sweet cream or Lemon Sauce. For an Indian Fruit Pudding make a mush in custard kettle of three cups milk or water and cup yellow corn meal cooking an hour or two ; or three cups cold mush will do. Add cup finely-chopped suet, half cup baking molasses, two well-beaten eggs, a little salt, half teaspoon ginger, cinnamon or grated lemon rind, and a cup each seedless raisins, and currants dredged with flour. Bake in buttered dish or mold one hour, covered wuth buttered paper. Makes a quart pud- ding. For a Plain Boiled Pudding, scald pint and a half corn meal with half pint boiling water; add four tablespoons Graham flour, pint milk (either sweet or sour), two tablespoons molasses,

PUDDINGS AND SAUCES. 753

half a teaspoon ginger, a little palt and one level teaspoon soda (or a little more if sour milk is used) ; two tablespoons chopped suet will make it more light and tender, but may be omitted. Put in buttered dish and steam three or four hours ; or boil in floured cloth, leaving room to swell. Or warm pint each molasses and milk, stir Avell together, and add gradually four well-beaten eggs, a pound beef suet chopped fine, corn meal sufficient to make a thick batter, teaspoon pulverized cinnamon, nutmeg and a little grated lemon peel, and stir altogether thoroughly ; boil as above three hours; serve hot with Eve r3'-day Sauce. For Steamed Pud- ding^ take a quart milk, dissolve cup meal in a little of it and stir into remainder when latter boils, cooking slowly one hour ; then add three or four well-beaten eggs, teaspoon powdered cinnamon, half cup stoned raisins, teaspoon baking powder, a little salt, and beat well together. Butter tin mold, cover tightly and steam from two to three hours. It is a delicious pudding served with Jelly Sauce.

Kiss Pudding. — Boil quart sweet milk in custard kettle, stir into it four heaping tablespoons sugar and three rounded tablespoons corn starch, dissolved in a little cold water or milk, and added to well- beaten and strained yolks of four eggs. Turn into buttered mold which has been sprinkled with tablespoon sugar. Beat whites of eggs to a stiff froth with cup pulverized sugar and teaspoon vanilla ; spread on top of pudding, set in quick oven, and brown ; take out, sprinkle with grated cocoa-nut, set away in cool })lace and serve cold after three or four hours. The sweet liquor which settles to bottom in cooling, serves as a sauce.

Lemon Pudding. — Stir into yolks of six eggs one cup sugar, half cup water, and the grated yellow rind and juice of two lemons ; soften in warm water six crackers or some slices of cake, lay in bot- tom of baking dish, pour custard over them and ba)5;e till firm ; beat whites of eggs to a froth, add six tablespoons sugar, and beat well ; when custard is done, put a meringue over it, return to oven and brown. Serve either warm or cold. Some add two ounces blanched and pounded almonds and bake in a puff paste, omitting the cake, and if a very rich pudding is wanted use half cup cream instead of water. Or for a Pittsburg Pud ding, take juice and grated rind of one lemon, cup sugar, yolks of two eggs, three well rounded table- spoons flour, pinch of salt, pint rich milk ; mix flour and part of milk to a smooth paste, add the juice and rind of lemon, cup suo-ar, well-beaten yolks and rest of milk (after having rinsed out the bowl in which eggs were beaten with it) ; line plate with Puff Paste one- fourth inch thick, pour in custard and bake in quick oven until done. Beat whites to stiff froth, add two tablespoons sugar, spread over top, return to oven and brown. Serve with very cold cream* or, for a very nice dish, use Whipped Cream Sauce. A rich and not an expensive pudding. The reci^De makes sufficient for six. For a

'54 PUDDINGS AND SAUCES.

Boiled Lemon Pudding mix half pound chopped suet with three- quarters pound bread-crumbs, two cups sugar, quarter pound flour, and strained juice and grated rind of two small lemons ; when well mixed stir in two well-beaten eggs and milk to maice a thick batter. Put in well-buttered mold and boil three and a half hours. Turn out, strew sugar over and serve hot with Jelly Sauce.

Macaroni Puddhifi. — Simmer two and a half ounces macaroni in a pint milk with rind of half a lemon till tender, and put in but- tered pudding dish, removing the rind ; mix three well-beaten eggs with another pint milk, sweetened to taste, and pour over the macaroni ; grate a little nutmeg over the top and bake in moderate oven half an hour. A layer of marmalade or other preserves may be placed on top before serving. Or simmer a quarter pound maca- roni in pint water with lemon rind till tender, then skim out the macaroni, without the rind, and add it to mixture of a pint milk, six well-beaten eggs, half pound each white sugar, and seedless raisins and half ounce allspice. Bake in buttered dish with a paste over the top and serve with Wolverine Sauce.

Minute Pudding. — Take sweet milk. or half each water and milk, pinch of salt, let boil, stir in wheat Hour, as in making corn meal mush, till same thickness as latter ; remove from fire, and serve at once with Dip Sauce. Some think it ini])roved by adding lilackl)er- ries, raspberries or cherries, either canned or fresh, just before tak- ing from stove.

Molaiiscs Pudding. — Three cups flour, one each molasses, melted butter and hot water, one teaspoon soda ; steam three hours. Some add teacup raisins. Serve with Every-day Sauce.

Oatmeal Pudding. — Mix quart milk with pint (>atmeal, half pound suet choj^ped line, quarter i)ound each stoned raisins and cur- rants ; steam in buttered dish three hours. Serve with Fruit Sauce.

One-tiro-three-four Pudding. — Cup butter, two of sugar, three of flour, four eggs, whites and yolks beaten separately, cup sweet milk, and two teaspoons baking powder ; flavor with nutmeg, and bake in pudding or cake mold ; leave in mold till next day, when steam three-quarters of an hour and serve with Cider Sauce. This is nice baked as a cake.

Orange Pudding. — Slice six oranges in a pudding dish, sprinkle with sugar, and stand two hours; pour a pint hot water over two tablespoons corn-starch, previously dissolved in cold water, and let cook a moment or two till as thick as starch , remove from Are, sweeten, add a little gri'tod lemon and pour over the oranges, cover with a meringue and brown in oven. Serve with ^\'llipped Cream Sauce. Any berries or peaches may l^e used instead of the oranges.

PUDDINGS AND SAUCES. 755

Or, make a plain corn-starch pudding without sugar, and pour it over the oranges and sugar. Serve cold. Or take the grated rind of two, and soft pulp of three oranges, cup each sugar and milk, four eggs, two Boston crackers, or four and a half tablespoons rolled and sifted crackers, and tablespoon butter. Cream butter, stir in grated rind, juice and sugar, well-beaten eggs and crackers; add milk, mix well, and bake in pudding dish lined with paste, or in a buttered mold. Or boil four oranges and chop fine, taking out seeds and put in saucepan with six tablespoons butter, twelve blanched and chop-

Eed almonds, half pound sugar and juice of a lemon ; heat until the utter is thoroughly melted, then cool and add eight well-beaten eggs ; put in buttered pudding dish with border of puff paste and bake from half to three-quarters of an hour; serve with Golden Sauce. Or line a pudding dish with slices of stale sponge cake, slice in six oranges, removing seeds, pour a Boiled Custard made of yolks of eggs over, cover with meringue made with the whites, brown with salamander or in hot oven and serve cold.

Paris Pudding. — Take one pound flour and with a quarter of it make a sponge with a half ounce compressed yeast and a little warm water, and set to rise ; make a hole in the rest of flour, add ten tablespoons butter, three eggs, dessertspoon sugar and a little salt, unless the butter salts it enough. Beat all together well, then add five more eggs, one at a time, beating each in well. When the paste leaves the bowl it is beaten enough, but not before ; then add sponge, and a large half ounce each currants and chopped citron, and an ounce and a half sultana raisins, seedless. Put in large, deep, upright mold, such as a charlotte-russe mold, let rise to tAvice its size and bake in moderate oven. This will keep fresh several days, and if it gets stale makes delicious fritters soaked in fruit juice and dipped in fritter batter. To make the small round cakes, bake in small-sized, round charlotte-russe molds, filled only half full, as they rise very much ; bake these in hot oven, try as any other cake, then prepare a syrup as follows : Boil half pound sugar in pint w\ater, add to this a third of a pint orange and lemon juice, half and half, half pint apricot or peach pulp and boil all together a few moments ; pour this half an inch deep in a dish, and stand the cake or cakes in it ; it should take up all the syrup, some may also be sprinkled over it.

Pie-plant Pudding. — Peel, wash and slice four dozen stalks, cut in pieces an inch long, and stew until soft, with sugar to sweeten. Mash through sieve, add rind of one fresh lemon, grated ; little nut- meg, two tablespoons butter, yolks of six egg and whites of two, mix all together, line dish with puff paste, fill with the mixture and bake half an hour and serve with Cold Cream Sauce. Or prepare pie-plant as above and add a pint of rich cream ; dissolve half an ounce of gelatine in a little milk, stir it through the pie-plant and