The Whitehouse Cookbook

page 350

one boil, stir it briskly and add by degrees the well-beaten yolks of five eggs.
Next thicken the mixture as a custard over a slow fire, taking care not to keep
it over the fire a moment longer than necessary; pour it into a basin and flavor
with orange-flower water or vanilla. Stir until nearly cold, then add two ounces
of citron cut in thin strips and two ounces of candied cherries. Pour into a
buttered mold. For sauce use any kind of fruit syrup.

      CUBAN PUDDING.
Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of
cocoanut, grated in a basin. Pour over two pints of rich cream previously
sweetened with a quarter of a pound of loaf sugar and brought to the boiling
point. Cover the basin, and when the cream is soaked up stir in it eight
well-beaten eggs. Butter a mold, arrange four or five ounces of preserved ginger
around it, pour in the pudding carefully, and tie it down with a cloth. Steam or
boil slowly for an hour and a half; serve with the syrup from the ginger, which
should be warmed and poured over the pudding.

      CRACKER PUDDING.
Of raspberries, may be made of one large teacupful of cracker-crumbs, one quart
of milk, one spoonful of flour, a pinch of salt, the yolks of three eggs, one
whole egg and half a cupful of sugar. Flavor with vanilla, adding a little pinch
of salt. Bake in a moderate oven. When done, spread over the top, while hot, a
pint of well-sugared raspberries. Then beat the whites of the three eggs very
stiff, with two tablespoonfuls of sugar, a little lemon extract, or whatever one
prefers. Spread this over the berries, and bake a light brown. Serve with fruit
sauce made of raspberries.

      BAKED CORN-MEAL PUDDING, WITHOUT EGGS.
Take a large cupful of yellow meal, and a teacupful of cooking molasses, and
beat them well together; then add to them a quart of boiling milk, some salt and
a large tablespoonful of powdered ginger, add a cupful of finely chopped suet or
a piece of butter the size of an egg. Butter a brown earthen pan, and turn the
pudding in, let it stand until it thickens; then as you put it into the oven,
turn over it a pint of cold milk, but do not stir it, as this makes the jelly.
Bake three hours. Serve warm with hard sauce.

This recipe has been handed down from mother to daughter for many years back in
a New England family.

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