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Classic
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page 355
BAKED CRANBERRY PUDDING.
Pour boiling water on a pint of bread-crumbs; melt a tablespoonful of butter and
stir in. When the bread is softened, add two eggs and beat thoroughly with the
bread. Then put in a pint of the stewed fruit and sweeten to your taste. Fresh
fruit of many kinds can be used instead of cranberries. Slices of peaches put in
layers are delicious. Serve with sweet sugar sauce.
ORANGE PUDDING. No. 1.
One pint of milk; the juice of six oranges and the rind of three, eight eggs;
half a cupful of butter, half a cupful of granulated sugar, one tablespoonful of
ground rice, paste to line the pudding-dish. Mix the ground rice with a little
of the cold milk. Put the remainder of the milk in the double boiler, and when
it boils stir in the mixed rice. Stir for five minutes; then add the butter, and
set away to cool. Beat together the sugar, the yolks of eight eggs, and whites
of four. Grate the rind and squeeze the juice of the oranges into this. Stir all
into the cooked mixture. Have a pudding-dish holding about three quarts lined
with paste. Pour the preparation into this, and bake in a moderate oven for
forty minutes. Beat the remaining four whites of the eggs to a stiff froth, and
gradually beat in the powdered sugar. Cover the pudding with this. Return to the
oven and cook ten minutes, leaving the door open. Set away to cool. It must be
ice cold when served.
--Maria Parloa.
ORANGE PUDDING. No. 2.
Five sweet oranges, one coffee-cupful of white sugar, one pint of milk, the
yolks of three eggs, one tablespoonful of corn-starch. Peel and cut the oranges
into thin slices, taking out the seeds; pour over them the sugar and let them
stand while you make the rest. Now set the milk in a suitable dish into another
of boiling water, let the milk get boiling hot, add a piece of butter as large
as a nutmeg, the corn-starch made smooth with a little cold milk, and the
well-beaten yolks of the eggs, and a little flavoring. Stir it all well together
until it is smooth and cooked. Set it off and pour it over the oranges. Beat the
whites to a stiff froth, adding two tablespoonfuls of sugar, spread over the top
for frosting. Set into the oven a few minutes to brown. Eat cold. Berries,
peaches and other fruits may be substituted.
BAKED LEMON PUDDING. (Queen of Puddings.)
Ingredients.-- One quart of milk, two cupfuls of bread-crumbs, four eggs, whites
and yolks beaten separately, butter the size of an egg, one cupful of
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