|
Classic
Cook Books
< last page | next page >
page 344
ALMOND PUDDING.
Turn boiling water on to three-fourths of a pound of sweet almonds; let it
remain until the skin comes off easily; rub with a dry cloth; when dry, pound
fine with one large spoonful of rose-water; beat six eggs to a stiff froth with
three spoonfuls of fine white sugar; mix with one quart of milk, three spoonfuls
of pounded crackers, four ounces of melted butter, and the same of citron cut
into bits; add almonds, stir all together, and bake in a small pudding-dish with
a lining and rim of pastry. This pudding is best when cold. It will bake in half
an hour in a quick oven.
APPLE PUDDING, BAKED.
Stir two tablespoonfuls of butter and half a cupful of sugar to a cream; stir
into this the yolks of four eggs, well beaten, the juice and grated rind of one
lemon, and half a dozen sound, green, tart apples, grated. Now stir in the four
beaten whites of the eggs, season with cinnamon or nutmeg; bake. To be served
cold with cream.
BOILED APPLE PUDDING.
Take three eggs, three apples, a quarter of a pound of bread-crumbs, one lemon,
three ounces of sugar, three ounces of currants, half a wine-glassful of wine,
nutmeg, butter and sugar for sauce. Pare, core and mince the apple and mix with
the bread-crumbs, nutmeg grated, sugar, currants, the juice of the lemon, and
half the rind grated. Beat the eggs well, moisten the mixture with these and
beat all together, adding the wine last; put the pudding in a buttered mold, tie
it down with a cloth; boil one hour and a half, and serve with sweet sauce.
BIRDS' NEST PUDDING.
Core and peel eight apples, put in a dish, fill the places from which the cores
have been taken with sugar and a little grated nutmeg; cover and bake. Beat the
yolks of four eggs light, add two teacupfuls of flour, with three even
teaspoonfuls of baking-powder sifted with it, one pint of milk with a
teaspoonful of salt; then add the whites of the eggs well beaten, pour over the
apples, and bake one hour in a moderate oven. Serve with sauce.
BREAD AND BUTTER PUDDING. No. I.
Butter the sides and bottom of a deep pudding-dish, then butter thin slices of
bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any
fruit you prefer between each slice, until your dish is full. Beat up two eggs,
add a
< last page | next page >
Classic
Cook Books
|
