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Classic
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page 361
Boil for an hour, take out of the sauce-pan, untie the cloth, turn out on a
dish, or let it remain in the basin, and serve with sugar over. A thin cover of
the paste may be rolled round and put over the pudding.
Ripe cherries, currants, raspberries, greengages, plums and such like fruit,
will not require so much sugar, or so long boiling. These puddings are also very
good steamed.
SNOW PUDDING.
One half a package of Cox's gelatine; pour over it a cupful of cold water, and
add one and a half cupfuls of sugar; when soft, add one cupful of boiling water
and the juice of one lemon; then the whites of four well-beaten eggs; beat all
together until it is light and frothy, or until the gelatine will not settle
clear in the bottom of the dish after standing a few minutes; put it on a glass
dish. Serve with a custard made of one pint of milk, the yolks of four eggs,
four tablespoonfuls of sugar, and the grated rind of a lemon; boil.
DELMONICO PUDDING.
Three tablespoonfuls of corn-starch, the yolks of five eggs, six tablespoonfuls
of sugar; beat the eggs light; then add the sugar and beat again till very
light; mix the corn-starch with a little cold milk; mix all together and stir
into one quart of milk just as it is about to boil, having added a little salt;
stir it until it has thickened well; pour it into a dish for the table and place
it in the oven until it will bear icing; place over the top a layer of canned
peaches or other fruit( and it improves it to mix the syrup of the fruit with
the custard part); beat the whites to a stiff froth with two tablespoonfuls of
white sugar to an egg; then put it into the oven until it is a light brown.
This is a very delicate and delicious pudding.
SAUCER PUDDINGS.
Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, three eggs, a
teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat
the eggs, add them to the milk, and beat up with the flour and sugar. Butter
well three saucers, half fill them, and bake in a quick oven about twenty
minutes. Remove them from the saucers when cool enough, cut in half, and spread
a thin layer of preserve between each half; close them again, and serve with
cream.
NANTUCKET PUDDING.
One quart of berries or any small fruit; two tablespoonfuls of flour, two
tablespoonfuls of sugar; simmer together and turn into molds; cover with
frosting
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