PUDDINGS AND SAUCES

pour into a wet mold. Set in ice several hours before it is wanted and serve witli cream. The pie-plant and gelatine must be mixed while hot. Or cut up pie-plant as above, then make as Brown Betty, allowing pound sugar to each pound pie-plant.

Pine-apple Fiidding. — Butter a ])udding dish, and line bottom and sides with slices of stale cake (sjjonge cake is best), pare and slice thin a large piiie-ap])le; place in the dish first a layer of pine- apple, then strew with sugar, then more pine-apple, and so on luitil all is used, cover with slices of cake and pour a cup water or Boiled Custard over slosvly. Cover the whole with a buttered plate, and bake slowly two hours. Or beat four tablespoons flour with i>int cream ; boil till thick, stirring all the time ; when cool, beat yolks of six eggs with two tablespoons butter and two of sugar ; have ready whites of four eggs beaten to a stiff froth, stir them in lightly, and last add two tablespoons fresh or canned pine-ap])le, cut into small squares ; bake in pudding dish. For another nice pudding, peel and grate a large pine-apple, or use a can of the fruit ; weigh after grating, and allow an equal weight sugar and half as much butter; mix the butter and sugar to a cream, beat in yolks of five eggs, and add tiie grated pine-apple and half a pint of cream ; beat whites of eggs to a stiff froth, mix lightly with the other ingredients, and put mixtin-e in dish lined with puff paste and bake in a moderate oven until the pastry is done. Serve an}' of above with Pine-apple Satice.

Eiif/lish Plum Pudding. — When making this popular dessert it is well to prepare the fruit the night before, as so much time is required for cooking. It should be made at least two or three days before wanted, and is all the better for being kept a month or two, put away as directed for Fruit Cake, page 64. When to be served it has only to be thoroughly reheated by steaming — do not boil again, as the fruit absorbs the moisture and the whole becomes insipid. For i)reparing the fruit see directions on page 65. All the dry in- gredients should be well mixed together, then moistened with tlie egg, which must be well beaten, and other ingredients added. Some still adhere to the old way of shajjing the dough into a round ball and boiling in a floured cloth, as directed in preface ; others boil in a buttered mold or bowl, with a floured cloth tied over, btit the better way is to steam in buttered mold ]>an. Boil, or steam from three to

Plum Pudding.

six hotirs, according to richness and

size of pudding. It is a good plan to

divide the pudding mixture in half and

cook at the same time, using one half and putting the other away

for future use. When steaming do not remove cover, and when

PUDDINGS AND SAUCES. 757

necessary to add more water follow directions in preface. When done place in oven for a few moments ; then put away as directed, resteaming when wanted. To serve, turn out on platter and garnish with holly leaves and berries as illustrated sending on with it any sauce liked. An English way of serving is to break pieces of the pudding into inch bits — do not cut it — before reheating and turn the sauce over before sending to table, serving in individual saucers. This makes it much more delicious, but spoils the appearance of the dish. To serve a pudding from which a part has been cut, divide it in two pieces, four inches long and an inch wide, place in buttered mold, pour a boiled cus- tard over, steam an hour or two, turn out on platter and send to table with a Boiled Custard round it. Several of the best recipes for making the pudding follow : One pound eachbutter, suet and brown sugar, two and one-half pounds flour, two pounds each raisins and currants, quarter pound citron, twelve eggs, whites and yolks beaten separately, one pint milk, one cup brandy, or half cupeach orange and lemon juice, or use any fruit juice ; half ounce each cloves and mace, two nutmegs, grated. Mix as directed above. One-half of this re- cipe makes a large pudding and should be steamed three hours ; if whole recipe is used steam six hours. Dried cherries, used instead of currants, make a much more delicious pudding and pound blanched and chopped almonds may be added. Serve with Cream Sauce. Or take one and a half pound muscatel raisins, one and one- fourth pound currants, pound sultana raisins, two pounds best coffee sugar, two quarts bread-crumbs, sixteen eggs, two pounds finely chopped suet, six ounces mixed candied p

'58 PUDDINGS AND SAUCES.

milk, tablespoon soda, teaspoon each salt, cloves and cinna- mon and a nutmeg, grated ; hoil two and a half hours in two quart pail, set in kettle of boiling water, or steum for same time. Or take half pound flour, six ounces each raisins and cur- rants, quarter pound each suet, brown sugar, mashed carrot, and mashed potatoes, tablespoon molasses, one ounce each candied lemon peel and citron. Mix flour, currants, suet and sugar well to- gether ; stir in the mashed carrot and potato and add the molasses and lemon peel ; jnit no liquid in the mixture, or it will be spoiled. Tic loosely in a cloth, or if put in basin do not quite fill it, as the pud- ding should have room to swell, and boil four hours. Serve with Orange Sauce. This pudding is better for being mixed overnight. For Prairie Plum Pudding^ steAV together a cup raisins and half cup citron ; put in buttered dish layer of sponge cake (any kind of cake Avill do, or Boston crackers, sliced and buttered may be used, or Graham bread-crumbs), then a layer of fruit, and so on, with cake or bread for last layer; pour over it custard made in pro- portion of a quart milk, yolks of four eggs, and half cup sugar ; bake until on inserting a knife the milk has become water. Cover with meringue, brown in oven and serve with Prairie Sauce. For a Gel- atine Plum Pudding, beat together half cup sugar, two eggs and teaspoon butter, add three pints sweet milk, a little salt, six crack- ers rolled fine, cup raisins, and a half box gelatine dissolved in lit- tle water; season with nutmeg or cinnamon. Bake in pudding dish and serve with Cocoa-nut Hard Sauce.

Potato Pudding. — Boil six good mealy potatoes, mash very fine, beat well with the yolks of five eggs, half pound white sugar, quarter pound butter ; beat whites of eggs to a stiit' froth, add the grated rind and juice of one lemon, stir well, and add a little salt and pint rich milk or cream ; bake an hour and a half; reserve some of the whites of eggs for a meringue for th.e top. A few blanched and pounded almonds may be added. If not liked so rich, use less eggs and butter. Sweet-potato Pudding made in same way.

Prune Pudding. — Scald one pound French prunes, let them swell in the hot water till soft, drain and extract stones, spread on disband dredge with flour; take a haif])int milk and stir into it gradually eight tal)lespoons sifted flour, beat six eggs very light and stir by degrees into a pint and a half milk, add the batter, then the prunes, one at a time ; stir the whole very hard, steam two hours, and serve with Prune Sauce or cream. Or put a layer of sliced bread or biscuit, first dipped in boiling sweet milk, in baking dish, then a laj'er of prunes stewed as for eating, seeding the prunes ; then bread and so on till dish is full with bread on top, having sprinkled each layer with a little sugar; pour over the prune juice and remainder of scalded milk. To made it richer, bits of butter may be added to each la3'er ; l)ake in moderate oven from three*

PUDDINGS AND SAUCES. 759

quarters of an hour to an hour. When cold turn out in a dish and spread whipped cream on top. or it may be served hot with sauce or spoonful whipped cream to each dish. A very nice pudding, wholesome and inexpensive.

Pu^' Pudding. — Cream third of a pint butter, gradually dredge in two-thirds pint flour, scant half pint sugar, and keep stirring and beating without ceasing until perfectly smooth. Then add well-beaten yolks of three eggs, and lemon or vanilla flavoring ; butter small cups, half fill them, having just stirred gently in the well-frothed whites, and bake in brisk oven for about half an hour. Turn out on a hot plate and serve with Custard, Jelly or Lemon Sauce. A pretty little dish may be made of these puddings when cold, by cutting out a portion of tlie inside with the point of a knife, and putting into the cavity a little whipped cream or delicate pre- serve, such as apricot, greengage, or very bright marmalade. The paste requires a great deal of mixing, as the more it is beaten the better the pudding will be. Six eggs may be used and the puffs may be steamed. For a Saratoga PafF Pudding, to one pint boil- ing water add half pint butter,stir in gradually one pint flour till per- fectly smooth ; take off fire, A^hen cool add five well-beaten eggs and half teaspoon soda. Pour batter in a well-buttered, hot pud- ding dish and bake in a quick oven about half an hour or till done ; make an opening at edge and pour in whipped cream as above or a Boiled Custard, and serve at once. Something plainer but nice is the Quick Puff Pudding. Stir together pint each flour and milk, two teaspoons baking powder, and a little salt ; place well-greased cups in steamer, put in each a spoonful of batter, then one of ber- ries, steamed apples, or any sauce convenient, cover with another spoonful of batter and steam twenty minutes. This pudding is de- licious made with cranberries or fresh strawberries and can b(! steam

Queen Mah Pudding — Put rind of lemon, eight bitter almonds, blanched and bruised, or a cut vanilla bean, into pint milk, heat slowly and keep at boiling point, until milk is strongly flavored ; then add a small pinch of salt, and an ounce gelatine. When this is dissolved, strain the milk through muslin, and put it in clean saucepan, with half cup sugar and half pint rich cream ; boil up once, take from fire, stir it briskly and add by degrees well-beaten yolks of six eggs ; set over a gentle fire until mixture thickens, but be careful it does not curdle. When of the right consistencv, pour it out, and continue stirring until half cold ; then mix with it one ounce candied citron, cut in small pieces, and two ounces dried

760 PUDDINGS AND SAUCES.

cherries ; put in buttered mold and serve cold. Preserved pine-ap- ple may be used instead of the cherries, or mixed with them. This pudding is delicious iced.

Raisin Pudding. — Line bottom of a buttered pudding dish, but not the sides, with a Puff or Plain Paste, then add a layer chopped sour apples, two inches thick; then one of chopped raisins, sprinkle over sugar and dot with bits of butter, and any spice liked; add another layer of crust, fruit, etc., until dish is full ; cover with crust and bake slowly an hour and a half; when done, invert on plate, sprinkle fine sugar over and serve with Sago Sauce.

Raspherry Puddhu/. — Cream half pint sugar with three table- spoons l)utter, add hiilf pint sweet milk, pint flour, two teaspoons bak- ing-powder and two-thirds of a pint floured ripe raspberries. Bake in a buttered dish and serve with Golden Sauce. Blueberry or any Berry Pudding made same.

Rice Pudding. — To a cu[) rice, boiled in custard kettle in i)int salted water until dr}', add pint milk in which a little corn-starch has been dissolved and boil again; add yolks of two eggs beaten with half cup of sugar, stir well together, and lastly add juice and grated rind of one lemon. Place in dish, and bake in moderate oven about one hour ; wlien done, cover top with a meringue and brown in oven. If more of a custard is liked omit the corn-starch and use a little more milk. A cup of raisins maybe added just before baking, or a little eandied lemon peel if liked. If wanted to turn out of mold use five or six eggs. Nice baked in small buttered cups lined with candied lemon peel. Turn out and serve with Apricot Sauce. Or, after boiling rice with milk, eggs and sugar, add table- spoon butter and ])laee in a buttered pudding dish, sprinkled with bread-crumbs, and bake. If wanted richer add four tablespoons butter. Or With Fridt, place a layer of mixture on the crumbs, then a layer of peaches, (fresh, canned or dried), and so on till dish is full with rice last; bake and cover with meringue as above. Or, use chopped pine-apple or oranges, dried cherries or any fruit jam ; the fruit may also be stirred through the rice, then baked. When ])ine-apple or oranges are used they may first be cooked ten minutes in a little sugar and water. Some line the dish with Putf Paste, then fill as above. Serve with Saratoga Sauce. For Boiled Rice Pudding, wash a half pound rice and tie in a cloth, allowing room to swell, and ])ut in saucepan cold water. Boil an hour, then take out, untie, and stir in a pint any fresh fruit, or half pound raisins or currants, tie up again rather tiglitly and boil

PUDDINGS AND SAUCES. 761

oven at once, stirring occasionally while rice is swelling. Bake quite slowly two hours or more. It should be cream-like when done, and must be taken immediately from oven. A good test is to tip dish ; iTf rice and milk move together it is done ; if not sufficiently cooked the milk will run ; if neither move it is done too much. Be- fore serving grate nutmeg over top or sprinkle with powdered cin- namon. To vary this, a cup raisins may be added, or ten minutes before done stir in a well-beaten egg. This is a delicious pudding when properly baked, and may be eaten warm or cold with sugar and cream. Or for Buttered Rice, cook in custard kettle two-thirds cup rice with pint and a half milk ; when tender, in about three- quarters of an hour, pour off milk, stir in two tablespoons butter, sugar to taste, a little grated nutmeg or powdered cinnamon ; when hot, serve with Fruit Sauce. For Rice Snoio ^«ZZs,boil quarter pound rice in pint cold water with teaspoon salt, keeping covered, till holes come in top and water seems nearly all boiled away,taking care it does not scorch ; then add pint milk and boil moderately, stirring occasion- ally, until so thick the rice does not settle and there is a creamy substance round every grain, being careful not to break the grains. Take off, stir thoroughly, but gently, put into Avet cups and set on ice. Improved by boiling lemon peel and stick cinnamon with it, taking them out before putting in mold ; or when done stir in any flavoring liked. When milk is added some stir in cup stoned raisins. Serve either hot or cold on a platter with a Boiled Custard poured round, and a teaspoon jelly on top of each if liked. Or put into one or two large molds and serv

762 PUDDINGS AND SAUCES.

oven to brown ; when required for table, remove the cup, garnish the rice with preserved fruits, and pour in the middle sufficient Boiled Custard to fill to top of rice, and serve hot. Or arr^jige apples cooked as above in a pyramid, with the boiled rice fillino; all spaces between, and garnish with green leaves. For Rice Sovfliey boil half cup rice in salted water ten minutes, then drain and put in cus- tard kettle with pint milk, tablespoon butter and cup sugar; boil half an hour or till rice is very soft, then beat to a smooth paste with wooden si)oon, add well-beaten yolks of five eggs and zest and half the juice from a lemon. If the paste is too firm add a little cream. \\'hen cold stir in the well-frothed whites of eggs and put mixture in pudding dish, Paper Cases or Patty Shells, sprinkle with sugar and bake about ten minutes. Serve with Snow Sauce as soon as taken from oven or it will fall. Or make with rice flour, stirring a half cup smooth with a little cold milk, add remainder of milk and butter and stir over fire until it thickens ; then take off fire, add sugar and flavor, stir in beaten yolks and whipped whites, sprinkle with sugar and bake as above.

Sana Pudding. — Put one and one-half pints milk and rind of a lemon in saucepan and set on back of range until the milk is well flavoHMl with the lemon ; then strain, mix with it three tablespoons sago and six of sugar, and simmer gently about fifteen minutes. Let cool a little and add four well-beaten eggs and tablespoon and a half butter. Line the edges of pudding dish with Puff Paste, pour in the pudding, grate a little nutmeg over the top, and bake about an hour. Or With Aj^ples, pare and core six apples, and fill holes with cinna- mon and sugar, using two teaspoons cinnamon to cup sugar ; take tablespoon sago to each apple, wash it thoroughly and let soak an hour in water enough to cover apples ; pour water and sago over ap- ples, and bake an hour and a half Or \Yith Raisins., soak cup sago in pint water on back of stove and after an hour place where it will simmer another hour ; stew cup raisins and quarter cup thinly-sliced citron in a little water an hour and a half and just before serving mix with the sago, adding grated rind and juice of a lemon, and juice of an orange, if wished. Serve with Sago Sauce.

Snow Pudding. — Whip whites of six eggs and one-half pound pulverized sugar to a stiff froth ; i)ut in saucepan three pints cream and tliree-fourths cup sugar and set on stove till it comes to a boil, then draw to back of stove, flavor with teaspoon vanilla, and with two S})oons shape the meringue into balls, and drop into the boiling cn'am ; let brown slightly on both sides, then put on a sirve to drain. Put in a ])udding mold some fruit jelly — apple or any light colored jelly — about an inch deep, and set mold in ])an of chopped ice. Add beaten yolks of eight eggs to the hot cream, and stir well while cook- ing ; when done put on ice till cold ; then put on the jelly in the mold a layer of the snowballs, cover with the cream, then another layer

PUDDINGS AND SAUCES. 763

of the balls and so on till mold is full. Set on ice till very cold and gerve, turned out on platter, surrounded with Whipped Cream Sauce.

Suet Piidding. — One cup each molasses, sweet milk, finely- chopped suet, or half a cup melted butter, and raisins, half cup cur- rants, two and a half cups flour and half teaspoon soda ; mix well, salt and spice to taste, steam two hours and serve with Spice Sauce. Sour milk may be used instead of sweet, and some make the pud- ding without the fruit, adding an egg or two. Or eggs may be added with the fruit. Others use a cup each sugar and hot water, and two teaspoons baking powder, instead of the milk, molasses and soda. Some prefer half cup each molasses and sugar to all molasses, and add teaspoon oatmeal or corn meal. For Hunter'' s Pudding^ take one pound each raisins, currants, suet and bread-crumbs, one-half pound sugar, eight eggs, tablespoon flour, one-fourth pound mixed candied peel, tablespoon each orange and lemon juice, ten drops essence of lemon and almonds, half a nutmeg, two blades of mace and six cloves. Stone and chop the raisins, chop the suet fine, and rub the bread until all lumps are well broken ; pound the spice to powder, cut the candied peel into thin shreds, and mix all well together, adding the sugar. Beat the eggs to a stiff froth, and as they are beaten, drop into them the essence of lemon and almonds ; stir these to the dry ingredients, mix well and add orange and lemon juice. Tie the pudding firmly in a cloth, and boil six to eight hours. Serve with Custard or Currant Sauce. This will keep some time ; when wanted steam one hour and serve. Veal suet makes a more delicate pudding than beef. Or With Apples^ add a pound chopped apples and a dozen pounded almonds instead of raisins, candied peel and cloves. For a Ginger Suet Pudding, take half pound of flour, one-f

Swiss Pudding. — Sift together two cups flour, heaping tea- spoon baking powder and small teaspoon salt; then cream cup granulated sugar and two tablespoons cold butter ; mix all together, make a wall in the mixture and add one egg, teaspoon lemon ex- tract, and just enough sweet milk to make a soft batter like cake. Pour at once into mold prepared by rubbing with cold butter, dust- ing with flour, shaking and then turning out unnecessary flour. Boil or steam three-quarters of an hour, or till a broom splint can be run in it. Serve hot with Cream Sauce.

Tapioca Pudding. — This popular and beautiful dessert is pre- pared in a variety of ways. For an Eggless Tapioca soak cup tap- ioca in cup cold water overnight. In the morning add three cups cold water and cook very slowly until transparent. Slice half a

'64 PUDDINGS AND SAUCE?.

leinon yery thin, boil in very little water till tender and add all to the tapioca with sugar to taste and slight pinch of salt. Put in long Inittered tin, make a meringue of whipi^ed whites three eggs and three tablespoons poAvdered sugar and spread over top, browning with salamander or in oven. Serve cold, cut in squares with sweet- ened cream. Or cool in a buttered mold or cups and serve with whipi^ed cream. The lemon gives a fine flavor, and the thin slices in the transparent pudding have a i)leasing effect. Another nice pudding is Ap])le Taj^ioca., to a half cup tapioca, add one and one- half pints cold water; let stand on fire till cooked clear, stirring to prevent burning ; remove, sweeten and flavor with nutmeg ; pour the tapioca into a deep dish in which have been placed six or eight jiared and cored apples ; bake until apples are done and serve cold Avith cream. If not good cooking apples, first steam or bake them till tender. Some put bits of butter over them. Or the apples may be quartered or sliced and put in dish with the cooked tapioca in alternate layers; bake and serve as above adding a meringue over top, if desired. Make Peach 2\ipioca after either recipes for Apple Tapioca, using either fresh or canned fruit. When the latter is used add the syrup to water in which tapioca is to be cooked. For Co- coa-nut Tapioca, soak three tablespoons tapioca in a little water overnight, drain in the morning and add a quart milk. Boil ten minutes and add beaten yolks of four eggs, cup sugar and three tablespoons grated cocoa-nut. Boil five minutes longer and pour in buttered pudding dish and bake. To the whipped whites of eggs add four tablespoons sugar, spread over the pudding when done

Vermicelli Pudding. — Boil four ounces vermicelli in one and a half pints milk, which has just been cooked with a little lemon rind and stick cinnamon, till tender ; add cup sugar, four eggs, three tablespoons butter and flavor with vanilla. Line sides of a buttered pudding dish with Puff Paste, put in mixture and bake in oven for three-quarters of an hour. Or With Marmalade., cover the vermi- celli with boiled milk, let stand ten minutes, then add two table- spoons marmalade, half cup stoned raisins, three eggs and lialf cup sugar, or sweeten to taste. Stir well together, put in a buttered dish, boil or steam an hour and a half and serve with Custard Sauce.

Grandma TJwmpson''s White Pudding. — "Weigh equal quanti- ties best beef suet and sifted flour, shave suet and rub into fine par- ticles with the hands, removing all tough and stringy parts, mix well with the flour, season very highly with pepper, salt to taste, stuff loosely in beef skins (entrails cleaned like pork skins for sausage), half a yard or less in length, secure ends, prick every two or three inches with a darning needle, place to boil in kettle of cold water

PUDDINGS AND SAUCES. 765

hung on crane and boil three hours ; place on table until cold, after which hang up in cool place to dry ; tie in clean cotton bag, and put away where it will be hoth dry and cool. When wanted for use cut off quantity needed, boil in hot water until heated through, take out and place before the fire to dry off and "crisp". The above was con- sidered an "extra" dish at all the "flax scutchings," "quilting frol- ics," and "log rollings" of a hundred years ago. The same bj^neas- ure is as follows ; One pint best beef suet to two pints flour ; mix thoroughly, season very highl}^ with pepper and salt, sew up little sacks of cotton cloth half a yard long and three inches wide, fill nearly full, put to boil in hot water, boil from four to six hours ; when done, take out, drain, let cool, hang in a dr}', cool place, and when wanted for table, cut off as much as needed, put in hot water, boil until cooked through, take out, peel off" cloth, put in pie-pan and set in oven to brown. Some use half flour and half corn meal.

WhortlebeTvy Pudding. — Stir together quart berries, pint molas- ses, cup milk, teaspoon soda, pound and two ounces flour, teaspoon cloves, one of cinnamon, and one nutmeg. Put in buttered mold with closely fitting cover and boil two and a half hours, or may be steamed in mold without a cover. Turn out and serve hot with Lemon Sauce. Or sift together two cups each flour and sugar, tAvo teaspoons baking powder, and with a knife chop half cup butter through the -mixture ; stir in quart of berries, dredged with flour, add three beaten eggs and half pint milk; put into buttered dish and bake half an hour in moderate oven. Serve hof with Arrow- root Sauce. Huckleberry and Blueberry Pudding made same.

Roily Poly. — Make a nice crust as for rich baking-powder or soda biscuit, roll out in a long sheet half an inch thick and spread to within an inch and a half of -he edge with any kind of fresh, preserved, or dried and stewed fruit, or jelh'', jam or marmalade ; fold the edges over the fruit and roll it up, prick deeply with a fork, place on buttered plate and steam from one hour and a half to two hours ; or boil in a floured cloth, ^^^^^^

basting up the sides and tying the ends. rohj-po'j-

Some do not turn edges in till after rolling, then tuck them in Avell. Serve cut in slices with Dip or Hard Sauce. For Apple., Orange and Peach Rolly-Poly the fruit should be sliced, and for Cherry., stoned ; sprinkle the fruit well with sugar, and some add bits of but- ter before rolling up, with a little grated peel over the oranges, and cinnamon or nutmeg over the apple. Some use Plain or Suet Paste or raised biscuit dough, rolling a quarter inch thick. This dessert may be varied by making into several small rolls, or shaping into balls with a siDoonful fruit in center of each. Some ' sprinkle in a few curraiits with the apples and use raisins with jelly, jam, apple butter or marmalade. For Fig Rolly-Poly spread with figs cut in