|
Classic
Cook Books
< last page | next page >
page 347
BOILED BREAD PUDDING.
To one quart of bread-crumbs, soaked soft in a cup of hot milk, add one cupful
of molasses, one cupful of fruit, or chopped raisins, one teaspoonful each of
spices, one tablespoonful of butter, a teaspoonful of salt, one teaspoonful of
soda, about a cupful of flour sifted; boil or steam three hours. Serve with
sweet sauce.
ALMOND PUDDING. No. I.
Put two quarts of milk into a double boiler; stir into it two heaping
tablespoonfuls of sifted flour that has been stirred to a cream, with a little
of the milk. When it boils, care should be taken that it does not burn; when
cooked, take from the fire, and let it cool. Take the skins off from two pounds
of sweet almonds, pound them fine, stir them into the milk; add a teaspoonful of
salt, a cupful of sugar, flavoring, and six well-beaten eggs, the yolks and
whites beaten separately. Put bits of butter over the top. Bake one hour. A gill
of brandy or wine improves it.
ALMOND PUDDING. No. 2.
Steep four ounces of crumbs of bread, sliced, in one and one-half pints of
cream, or grate the bread; then beat half a pound of blanched almonds very fine
till they become a paste, with two teaspoonfuls of orange-flower water; beat up
the yolks of eight eggs and the whites of four; mix all well together; put in a
quarter of a pound of loaf sugar, and stir in three or four ounces of melted
butter; put it over the fire, stirring it until it is thick; lay a sheet of
paper at the bottom of a dish, and pour in the ingredients; bake half an hour.
Use the remaining four whites of egg for a meringue for the top.
BATTER PUDDING, BAKED.
Four eggs, the yolks and whites beaten separately, one pint of milk, one
teaspoonful of salt, one teaspoonful of baking-powder, two cupfuls of sifted
flour. Put the whites of the eggs in last. Bake in an earthen dish that can be
set on the table. Bake forty-five minutes; serve with rich sauce.
BOILED BATTER PUDDING.
Sift together a pint of flour and a teaspoonful of baking-powder into a deep
dish, sprinkle in a little salt, adding also a tablespoonful of melted butter.
Stir into this gradually a pint of milk; when quite smooth, add four eggs, yolks
and whites beaten separately. Now add enough more flour to make a very stiff
batter. If liked, any kind of fruit may be stirred into this; a pint of berries
or
< last page | next page >
Classic
Cook Books
|
