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Classic
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page 349
CREAM PUDDING.
Beat the yolks and whites of six eggs well, and stir them into one pint of
flour, one pint of milk, a little salt, and a bit of soda, dissolved in a little
water, the grated rind of a lemon, and three spoonfuls of sugar; just before
baking, stir in one pint of cream, and bake in a buttered dish. Eat with cream.
CREAM MERINGUE PUDDING.
Stir to a cream half a cupful of sugar with the white of one egg and the yolks
of four. Add one quart of milk and mix thoroughly. Put four tablespoonfuls of
flour and a teaspoonful of salt into another dish, and pour half a cupful of the
milk and egg mixture upon them, and beat very smooth, gradually adding the rest
of the milk and egg mixture. Turn this all into a double boiler surrounded by
boiling water; stir this until smooth and thick like cream, or about fifteen
minutes; then add vanilla or other extract. Rub all through a strainer into a
well-buttered pudding-dish. Now beat the remaining three whites of eggs to a
stiff froth, and gradually add three tablespoonfuls of powdered sugar, and
spread roughly over the pudding. Cook for twenty minutes in a moderate oven.
Serve cold.
CORN-STARCH PUDDING.
Reserve half a cupful of milk from a quart, and put the remainder on the stove
in a double boiler. Mix four large tablespoonfuls of corn-starch, and a
teaspoonful of salt, with the half-cupful of milk; then stir the mixture into
the boiling milk, and beat well for two minutes. Cover the boiler and cook the
pudding for twelve minutes; then pour it into a pudding-dish, and set in a cool
place for half an hour. When the time for serving comes, make a sauce in this
manner: Beat the whites of two eggs to a stiff, dry froth, and beat into this
two tablespoonfuls of powdered sugar. As soon as the sugar has been well mixed
with the whites, add half of a large tumbler of currant jelly, or any other
bright jelly, or any kind of preserved fruit may be used. If you prefer, serve
sugar and cream with the pudding instead of a sauce.
COLD FRUIT PUDDING.
Throw into a pint of new milk the thin rind of a lemon, heat it slowly by the
side of the fire, and keep at the boiling point until strongly flavored.
Sprinkle in a small pinch of salt, and three-quarters of an ounce of the finest
isinglass or gelatine. When dissolved, strain through muslin into a clean
sauce-pan with five ounces of powdered sugar and half a pint of rich cream. Give
the whole
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Classic
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