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Classic
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page 239
dinto a buttered mould with the macaroons and steam for 2 1/2 hours. A cream
sauce is served with this pudding.
10. Grits Pudding. For 12-14 persons take 3/4 pound of ante, nearly 1 quart of
milk, 1/4 pound of butter, 1/4 pound of sugar, 12 eggs, the grated rind of a
lemon, a little salt or 6 finely pounded bitter almonds. Boil half of the milk
and stir the grits with the rest and half of the butter until all is thick. Then
stir the rest of the butter to a cream and add, continually stirring, the yolks
of eggs, almonds, sugar, the grits after they have cooled somewhat, and gently
stir through this the beaten whites of the eggs. Instead of using grits, rice
flour can be substituted, although the rice flour must be dissolved with cold
milk. A good way is to fill the form three-fourths full and then take macaroons
that have been soaked in wine and put them over the top.
Let the pudding steam for 2 1/2-3 hours and serve with cream, rum or claret
sauce.
11. Cabinet Pudding, No. 1. For 12-14 persons take 1/4 pound of flour, 1/4 pound
of sugar, 1 large cupful of milk, 1/4 pound of butter, 10 fresh eggs, 1 ounce of
lemon and 1 ounce of orange peel cut into small pieces, 3 ounces of currants, 3
ounces of stoned raisins and 2 heaping spoonfuls of pounded bitter almonds. The
flour is stirred in one-half of the boiling milk, to which is added one-half of
the butter and cooked until it leaves the sides of the kettle. Then stir the
rest of the butter to a cream, stir the other ingredients together, add to the
pudding and then stir in the beaten whites of the eggs. The pudding is cooked
for 2 1/2 hours and is served with a cream sauce.
12 Cabinet Pudding, No. 2. Butter a, pudding mould and line it with a buttered
paper. Take 6 ounces of stoned raisins, 3 ounces of currants, a little sugar and
a glassful of Marascino liquor, and cook until soft; put 6 ounces of canned
cherries on a colander to drain. Make a dough of 6 ounces of sugar, 12 eggs, 6
ounces of flour and a little lemon peel, then bake four layers a little smaller
than the bottom of the pudding mould. Stir 2 whole eggs and the yolks of 6 eggs
with 6 ounces of sugar, 1 pint of thick cream and 1 glassful of Marascino
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