PUDDINGS

Observations on Puddings.

Be sure that the cloth is thoroughly clean, or it will make the pudding taste badly; it should be dipped in hot water, squeezed dry and floured when used. If bread pudding, it should be tied loose; if batter, tied tightly. The water should boil quick when the pudding is put in, and it should be moved about for a minute, lest the ingredients should not mix. Batter pudding should be strained though a coarse sieve. The ingredients must all be mixed first, then add the eggs, mixed separately. All utensils must be well greased.

A BAKED PUDDING (STHEPHON) OF RIPE FRUIT OR APPLES.—Half a pound of suet, not melted fat, chopped fine, with three-quarters of a pound of flour, a pinch of salt, not more flour than that quantity, as it will make it heavy; it is better to use equal quantities of flour and fat, and make a dough with sufficient water; when well mixed with the fat, etc., roll out thin and put flour on it, and then roll up and beat it hard with a rolling pin four or five times; cut it to the shape of the brown pan, and fill it in with some stewed fruit in different layers, until all is in the pan; bake in a moderate oven for three hours; when nearly done, take the yolk of an egg, or wet with water, strew sugar thickly over it, and bake for ten minutes, or until the sugar on top is brown. Apples and grocers' currants will make a good sthephon. To be turned out on a dish large enough to hold the juice. All boiled puddings are best when made with suet. Germans use a great deal of goose fat in their cooking.

A LUXION.—Take three eggs and one pound of flour, make up into a paste, roll out into very thin cakes, let them dry, and cut into strips one inch and a half wide, and boil for ten minutes; then pour them off, and place in cold water for five minutes; strain through a colander; then prepare eight eggs, well beaten, and half a pound of stoned raisins, one-quarter of a pound of sugar, two ounces of candied peel, a few ground almonds, one-quarter of a pound of chopped suet, one-quarter of a pound of currants, a little ginger, cinnamon and nutmeg; put some ginger in the frimsels and a pinch of salt, mix all together with the frimsels; grease a pan well, fill it, and bake in a hot oven. It can be made with butter and milk for a butter dinner. Fat should be used if for a meat dinner.

BAKED ALMOND PUDDING.—One pound of ground almonds and seventeen eggs, beat the whites and yolks separately, then add to the eggs well beaten together one pound of white sifted sugar, then put the almonds in lightly with the grated rind of a lemon, a little orange flower water, or vanilla, or essence of lemon, and beat for one hour; grease the dishes with sweet oil if for a meat dinner, and bake half an hour in a quick oven, try with a straw. To be eaten when cold; strew a little sugar over the top; clarified sugar may be added to them after they are baked, a pound will fill six small dishes; be sure not to fill the dishes too full, as it will waste; when made properly they will be very light. Beat the eggs first, separately, in all puddings.

BREAD AND BUTTER PUDDING.—Cut some bread in thin slices and butter, lay them in a dish with currants, citron, orange or lemon, a few almonds, and the grated rind of orange peel in layers; make a custard of one quart of milk, with cinnamon, nutmeg, vanilla, or any flavoring that is preferred, add to it eight eggs, well beaten, and four ounces of white sugar, lay it over the bread at least two hours before baking; it can be eaten either hot or cold; a light puff paste around the dish will improve it.

A GOOD LEMON PUDDING.—Beat the yolks of four eggs, add four ounces of white sugar, the rind of one lemon being rubbed with some lumps of sugar to take the essence, then peal and beat it in a mortar with the juice of a large lemon, and mix all with four or five ounces of butter warmed; put a good puff crust into a shallow dish and nick the edges, then pour in the ingredients and bake.

A VERY FINE AMBER PUDDING.—Melt a pound of butter in a saucepan, then add three-quarters of a pound of white sugar, finely powdered, then add the yolks of fifteen eggs, well beaten, and as much candied orange peel or lemon as will give color and flavor to it, being first beaten to a fine paste; line the dish with paste for turning out, and when filled with the above, lay a crust over as you would a pie, and bake in a slow oven. It is as good cold as hot.

YORKSHIRE PUDDING.—Mix a quarter of a pound of flour with a quart of water, (or milk, if for supper,) and three eggs, well beaten; grease the pan; when brown, turn the other side upward and brown that; it should be made in a square pan, and cut into pieces to send to table.

FRESH FRUIT PUDDINGS.—Make a paste with three-quarters of a pound of flour, and three-quarters of a pound of chopped suet and a pinch of salt; add enough water to make a light paste; line a basin with the paste, fill it up with the fruit and sugar; cover it with the paste; then flour a cloth that has been dipped in hot water and tie it close and tight, boil till the fruit is tender; turn it out of the basin and send it to the table; be careful not to break it.

CUMBERLAND PUDDING.—Mix six ounces of grated bread, the same quantity of currants, well cleaned, six ounces of chopped suet, six ounces of chopped apples, some lump sugar, six eggs, some nutmeg, pinch of salt, a grated lemon peel; mix it thoroughly, and put in a basin; cover very close with floured cloths, and boil three hours. Serve it with pudding sauce and the juice of half a lemon, boiled together.

IRISH POTATO PUDDING.—(One that will do for Passover.)—Boil six large potatoes in their skins; let them remain till next day, then peel them and grate on a horseradish-grater very light; then beat up six eggs, separately, the whites to a snow; add six ounces of sifted sugar, a pinch of salt, two ounces of ground almonds, and the grated rind of a lemon; beat all lightly together, and bake or steam in a mould with four ounces of melted fat.

FIG PUDDING.—Three-quarters of a pound of grated bread crumbs, half a pound of chopped suet, half a pound of fresh figs, chopped, six ounces of brown sugar, a little cinnamon, nutmeg and six eggs; boil in a mould. To be eaten with some sauce; if made for a butter supper, one pint of milk and one egg may be used.

RICE PUDDING.—Soak four ounces of rice in warm water, half an hour, drain the latter from it, and throw it in a stewpan with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, add four eggs, well beaten, two ounces of butter, melted, in a teacupful of cream, three ounces of sugar, some nutmeg, and a good sized piece of lemon peel. Put a light puff paste, or grated rusks, into a mould or dish, and bake in a quick oven.

A RICE PUDDING, No. 2.—Boil half a pound of rice in water, and a little salt, till tender; drain it dry; mix with it the whites and yolks of four eggs, separately, four ounces of chopped suet, three-quarters of a pound of currants, two spoonfuls of brandy, one of peach water or essence of almonds, nutmeg, and one lemon peel, grated. When well mixed, put a puff paste round the dish; bake in a moderate oven. For supper, substitute butter and cream for suet.

RICE PUDDING, No. 3.—Put into a very deep pan four or six ounces of rice, two ounces of butter, four ounces of sugar, a little nutmeg, and two quarts of milk. Bake in a slow oven.

BRANDY PUDDING.—Line a mould with stoned raisins or dried cherries, then with some slices of light bread, next to which put some ratifias or macaroons in layers until the mould be full, sprinkling in at times two glasses of brandy. Beat four eggs, yolks and whites, put to it a pint of milk, slightly sweetened, a little nutmeg, and the rind of a lemon, grated. Let the liquid sink into the solid part, then flour a cloth and tie it tightly over; boil for one hour; keep the mould right side up. Serve with pudding sauce.

SWEET POTATO PUDDING.—Beat half a pound of butter with half a pound of white sifted sugar, very light, a pinch of salt, and separate the yolks of five eggs, beat lightly and whisk the whites to a snow, the juice and rind of one lemon, one tablespoonful of brandy, a teaspoonful of rose water; then add all together and beat lightly. Line two tin plates with a rich puff paste, and bake a nice brown. When done and cool, sift white sugar over it.

GOOSEBERRY BISCUIT PUDDING.—Take a quart of gooseberries, and boil them in very little water with some sugar, according to liking; when tender mash them through a sieve; beat the yolks of three eggs with one ounce of very fine bread crumbs; beat to a snow the whites of three eggs with two ounces of white sugar, and put it on top of the dish with the gooseberries beaten smoothly; bake in a gentle oven for ten or fifteen minutes, with a light paste around the dish.

TRANSPARENT PUDDING.—Beat eight eggs briskly, put them in the stewpan with half a pound of powdered sugar, the same quantity of butter, and a little nutmeg. Set in on the fire, and keep stirring till it thickens, then set it into a basin to cool; put a rich puff paste around the edge of the dish, pour in your pudding, and bake it in a moderate oven. You may add candied orange and citron if you like.

CABINET PUDDING.—Grease the inside of a mould with good sweet butter, and ornament the sides with seedless raisins and candied peel; fill the mould with alternate layers of sponge cake and ratifias or macaroons; then fill up the mould with a lemon custard made with five eggs, one pint of milk, six ounces of white sugar, a glass of brandy, and the grated rind of a lemon; mix it up. Steam the pudding in a saucepan of hot water, not too full, so that the water does not reach the mould; it will take one hour and a half to steam. Dish up with a sweet sauce or custard.

BAKED POTATO PUDDING.—Take half a pound of butter, half a pound of sugar, grate one pound of cold boiled potatoes, add two ounces of ground almonds, a little rose water, or whatever essence is preferred, and six eggs; beat the butter and sugar to a cream, then add the potatoes; beat the whites and yolks of the eggs separately, and add them to the other ingredients; bake it as soon as it is mixed.

TAPIOCA, OR SAGO PUDDING.—One pint of tapioca or sago, one quart of new milk, two eggs, a teaspoonful of salt, some grated nutmeg; soak the tapioca, then put it in the milk, set the dish containing them into a kettle of boiling water; the tapioca will become tender if boiled in this way; stir frequently during the boiling; it must boil till it is cooked and well mixed with the milk; then remove it from the fire, beat the eggs, to which add sugar according to taste, stir them in the pudding; pour all in the baking dish, buttered well; two tablespoonfuls of sweet cream, or half a teaspoonful of butter are added last; it should be flavored with vanilla or with whatever essence is preferred; raisins or currants can be added; bake one hour; any sweet sauce may be used.

FARINA PUDDING.—Four spoonfuls of farina, two quarts of milk, two eggs, well beaten, sugar to taste; mix the farina with one quart of the cold milk, and boil the other, set it away to get cool, then mix all in a mould together, and bake for one hour.

CARROT PUDDING, No. 1.—Take six ounces of bread crumbs, two ounces of lemon peel, six ounces of white sugar, six ounces of chopped suet, six ounces of grated carrots, six ounces of ground almonds, a little nutmeg, four eggs all beaten well together, and flavored with either orange flower water or essence of lemon; to be steamed over a saucepan of boiling water for one hour and a half. To be eaten with a wine sauce, made as in directions for sauces. In making sauces be sure never to boil the egg, but add the boiling gravy to it, as it will prevent its curdling. Grease the moulds well before using them.

CARROT PUDDING, No. 2.—Half a pound of grated carrot, half a pound of chopped suet, half a pound of flour, some cinnamon, nutmeg, a pinch of salt, half a pound of raisins and two ounces of citron. To be steamed for five hours. A pinch of salt should be used in all sweet things.

HOMINY PUDDING.—Take one pint of hominy and boil in a quart of milk, six ounces of white sugar, six ounces of butter, six eggs, some grated nutmeg, one gill of wine, a little grated lemon peel; bake for an hour in a dish.

CAKE PUDDING.—Cut some stale sponge cake into slices, and put a layer of it in a mould, then a layer of either citron, raisins and currants, mixed, or any kind of jam or jelly, or apples thinly sliced, then another layer of cake; then pour over it a custard, made of a quart of milk, eight eggs, and three ounces of sugar. It does not require to be too sweet, as the cake or fruit will be sweet enough. Flavor it with vanilla or essence of almonds. Stale rusks can be used for this pudding. Bake in a moderate oven; serve it with wine sauce.

APPLE PUDDING, No. 1.—Take one pound of sifted flour, one pound of chopped suet, a pinch of salt; rub the suet into the flour until it is smooth; then make a dough with water, not too stiff, and beat it well with a rolling pin, so as to get the fat smooth and light; roll out three times, and sprinkle flour each time you roll it, and beat it; then have ready some good cooking apples, pared, cored, and cut up in slices, with the rind of a lemon, grated, sugar, cinnamon, and cloves. Line your basin with dough, rolled out rather thin, and place the apples inside, with a pint of water, and cover it over with the paste; scald a thick cloth and tie it up tight; have a saucepan with water boiling, and a plate at the bottom. Boil for three hours, taking care not to let it stop boiling as that will make it heavy. When done untie the cloth and turn it out of the basin, and send it to table hot.

APPLE PUDDING, No. 2.—Butter a pie dish well, and cover the bottom and sides with grated bread crumbs, very thickly; press them on, then nearly fill the dish with good sour apples, previously stewed and flavored with cinnamon, nutmeg, grated lemon peel, and the juice of one lemon. Cover it over with bread crumbs again, and lay over it pieces of butter; bake it slowly for half an hour, and dish up with a sweet sauce.

CHARLESTON PUDDING.—Beat six eggs separately, then add three-quarters of a pound of sugar to the yolks; make a cream of four cups of flour, one of butter and one of sweet milk; rub a teaspoonful of soda in the flour smoothly; then dissolve two teaspoonfuls of cream of tartar in a wineglassful of water; add lastly the whites, beaten to a snow; beat up the other ingredients well before adding the whites, then stir in the whites lightly; do not beat it up after the whites are in; bake in a moderate oven; when it is done, turn it out and sift powdered sugar over it. To be eaten with a sweet sauce.

YEAST DUMPLINGS.—Take a piece of very light bread dough, and make it into small dumplings, boil in a saucepan with some boiling water for twenty minutes; eat with butter, sugar, and lemon juice or molasses; to be eaten hot, as they become heavy in their steam; tear them apart with two forks.

SUET DUMPLINGS.—Chop half a pound of suet, mix with half a pound of flour, a teaspoonful of salt, and water; make a dough, not too stiff; they can be boiled with salt meat or in plain water, and eaten whilst hot. Suet is always best for boiled pastry, as it makes it lighter. Use equal quantities of flour and fat.

A RICH (PUREEM) PUDDING.—(Feast of Esther.)—For a moderate sized one: take one pound of currants, one pound of raisins, one pound of sugar, one pound of suet chopped very fine, half a pound of bread crumbs, half a pound of flour, quarter of a pound of almonds, half a pound of mixed candied peel, a nutmeg, a teaspoonful of ginger, and a pinch of salt; rub all these ingredients together first, as it will make it lighter; then add fourteen eggs, well beaten, whites and yolks separately, and beat till thoroughly mixed. Have ready a large saucepan of boiling water, with a plate at the bottom; add to the pudding a good glass of brandy, and place all in a mould, or cloth tied, so as to leave room for swelling, but not too loose. Lift it from the boiling water two or three times, then leave it to boil for three or four hours; dish it with lighted brandy and blanched almonds on top, taking care that the dish is perfectly dry before setting fire to the brandy; dish up also with a sauce, made as follows: beat up two eggs, whites and yolks separately, with a teaspoonful of hot water to prevent curdling; put a tumblerful of wine to the eggs; do not boil either, but have ready a teaspoonful of flour and half a pint of water boiled with two ounces of sugar, one lemon rind and juice. When well boiled add it to the wine and eggs; stir gently and it will not curdle; some add a few ground almonds.

GROUND ALMOND PUDDING, BOILED.—Take half a pound of ground almonds, half a pound of white sifted sugar, eight eggs, the whites and yolks beaten separately, half a pound of bread crumbs, and the rind of one lemon; beaten for half an hour, and steamed the same as carrot pudding. Must be dished up quickly, and eaten with a sauce.

Marrow Pudding may be made the same as above, only add half a pound of marrow, and make the same way.

Lemon Pudding—Make in the same manner as above, only add the grated rind of a lemon and the juice.

BOILED RASPBERRY AND CURRANT PUDDING.—Make a paste with three-quarters of a pound of flour, three-quarters of a pound of chopped suet, and sufficient water to make a light paste; add a pinch of salt; line a mould or basin with the paste, and fill it with raspberries and currants, then cover the top with the paste; dip a cloth in boiling water and flour it, then tie the pudding very tight, so that water will not get in; let it boil for two or three hours; when dishing be careful not to break it; be sure not to roll the paste too thin nor too thick.

PLAIN BREAD PUDDING.—Take eight ounces of grated bread crumbs, six ounces of sugar, for butter four ounces, for meat four ounces of chopped suet, the rind of a lemon, three yolks of eggs, and two whites whipped to a snow, and a pinch of salt. If for butter, put the ingredients into a basin with the eggs; pour over a pint of boiling milk; cover it up and let it soak for about fifteen minutes, then add the eggs to it. Mix the whole well together; pour this preparation into a well-greased mould, and steam it for an hour, and when done dish it up with some arrow root sauce, made in this way: mix a teaspoonful of arrow root with two tablespoonfuls of white sugar, the juice of one lemon, a little nutmeg, and a cup of water; stir it over the fire until it boils. It can be made the same for a meat dinner, only leaving out the butter and milk, and substituting fat and water.

CHOCOLATE PUDDING.—Take one cup of sweet chocolate, one cup of grated crackers, one cup of sugar, and five eggs; beat the whites to a snow, and the yolks well beaten; then beat them all together for half an hour, and grease the tins well; bake in a hot oven.

STEWED PRUNES WITH BALLS.—Put two pounds of prunes in a saucepan with half a pound of sugar, some cinnamon, nutmeg, allspice, a pinch of salt, add the rind of a lemon; make some balls of two eggs, four ounces of bread crumbs, and two ounces of ground almonds; mix all together and roll into balls with one ounce of chopped suet, and one ounce of sugar, and boil for ten minutes. Dish up hot or cold.

BATTER PUDDING WITH MILK.—Rub three spoonfuls of flour very smooth, by degrees, into a pint of milk; simmer till it thickens; stir in two ounces of butter, and set it to cool; then add the yolks of three eggs. Flour a cloth that has been dipped in hot water, or butter a basin and put the batter in it. If put in a bag, tie it tight, and plunge it into boiling water, the bottom upwards; boil it for an hour and a half. Serve with plain butter or sweet sauce.

A PUDDING SAUCE, (to keep for years.)—Take half a pint of noyau, a pint of good sherry, the rind of four or five lemons, pared very thin, and a little mace. Mix all together and let it stand for two or three weeks; then strain it, and add a pint of very strong syrup of curacoa. Bottle it up; it is excellent for several dishes, but chiefly for puddings, added to melted butter.

MATZAS CHARLOTTE, (unleavened bread for supper.)—Soak about three matzas (cakes) in cold water; when tender, strain them dry on a sieve by laying each piece separately; have ready some butter and some stoned raisins, grated peel, nutmeg, cinnamon, and sugar; lay the pieces on a dish in layers, and put the fruit on with a good custard, prepared in this way: one quart of milk and seven eggs, well beaten with four ounces of white sugar, and a stick of cinnamon.

COMMON PANCAKES.—Make a light batter of eggs and milk, fry in a small frying pan in hot oil or butter when made with milk; but if with water, they may be fried in fat.

GOOD PANCAKES.—Beat six eggs well, the whites separately; mix them with half a pint of cream, four ounces of sugar, a glass of wine, a little nutmeg, stir in a quarter of a pound of butter, just warmed, add as much flour as will make a batter thick enough; fry in as little butter as possible; can be eaten with jelly or jam.

BAKED APPLE PUDDING.—(For a supper dish.) Grate a pound of apples, and add half a pound of sweet butter, half a pound of white sugar, the yolks of six eggs, the whites of three eggs beaten separately, the peel of one lemon, grated, and the juice of half a lemon; mix all well together, and put it into a dish with a puff paste around it.

DATE PUDDING.—Chop up a pound of dates, a pound of bread crumbs, half a pound of chopped suet, a pinch of salt, half a pound of sugar, and a little nutmeg and cinnamon; mix all together with four eggs, well beaten; steam it in a mould for three hours.

A fig pudding may be made the same way.

JAM ROLY POLY PUDDING.—Make a crust as in directions of boiled pastry; roll it out rather thin; spread any jam over it, and leave space at the ends; roll it round and tie it in a well floured cloth; put it in boiling water; it will take two hours to cook.

PEAS PUDDING.—Soak a quart of split peas over night, then tie them loosely in a cloth and put them into a saucepan of cold soft water for about two hours and a half; when the peas are tender, drain them and rub them through a colander with a wooden spoon; stir in some butter, or if for a meat dinner, use fat, pepper, salt and one egg; then tie it tight in a cloth, and boil it another hour; turn it out on a dish, and serve it hot with salt beef.

GATEAU DE POMMES.—Boil one pound of sugar in a pint of water until the water evaporates; then add two pounds of apples, pared and cored, the juice and grated peel of a lemon; boil all together till quite stiff, then put it in a mould, and when it is cold serve with custard around it.

CHARLOTTE RUSSE.—Weigh ten eggs, and add their weight in very fine sugar, and the weight of six eggs in flour; beat the yolks with the flour; rub the sugar first in the flour, and beat the whites to a snow; then by degrees add the ingredients to the whites, and beat it well for half an hour. The cake can be baked on a flat tin; when cold, cut in thin slices and line a mould with it; soak one ounce of gelatine with a pint of milk for one hour; it must be cold; put it on the fire, and keep stirring until dissolved; take it from the fire and beat well with an egg-beater; then flavor with a quart of cream, a teaspoonful of extract of vanilla, and a wineglassful of brandy; sweeten to taste; mix all together, beat thoroughly and fill the moulds that have been previously lined with the cake, and put away, either on ice or in a cool place, until needed.

RICE FLUMMERY.—Boil in a pint of milk a piece of lemon peel and a stick of cinnamon; mix with it a little cold milk and as much ground rice as will make the whole of a good consistency; sweeten, and add a spoonful of peach water, or essence of almonds; boil it, observing not to burn it; pour it into a mould, taking out the spices; when cold, turn the flummery into a dish and serve with cream, milk or custard.

BLANC-MANGE.—Boil two ounces of gelatine, or isinglass, in one pint and a half of water, half an hour; strain and sweeten it; add some flavoring, such as essence of almonds, etc.; let it boil but once and put it into some nice moulds; if you do not wish it too stiff, use less isinglass; let the blanc-mange settle before you turn it into moulds, or the black will remain at the bottom of them and be on the top of the blanc-mange when taken out of the moulds.

LEMON SAUCE.—Rub and roll half a dozen good sized lemons in order to get the juice easily; take out the seeds; put to it two tablespoonfuls of fresh grated horseradish, two tablespoonfuls of ground ginger, one tablespoonful of mace and cinnamon, and one grated nutmeg; add a pint of the best vinegar; scald it for ten minutes. When it is cold, strain it off and bottle. Used to flavor piquant sauces.

GRIMSLECHS. (For Passover.)—Chop up half a pound of stoned raisins and almonds, with half a dozen apples and half a pound of currants, half a pound of brown sugar, nutmeg, cinnamon, half a pound of fat, the rind of a lemon, two soaked matzas or unleavened bread; mix all the ingredients together with four well beaten eggs; do not stiffen too much with the matzo meal; make into oval shapes; either fry in fat, or bake in an oven a light brown.

MATZO FRITTERS. (For Passover.)—Take some soaked unleavened cakes and beat them up with three or four eggs, lightly, add a pinch of salt, and fry in oil or fat, a light brown. Meal can be used the same way. To be eaten with stewed fruit.

MISS P. LAFETRA'S PUDDING.—Stew half a dozen apples until tender, then season with sugar, cinnamon, cloves and grated lemon peel and nutmeg; then prepare a mould with some stale pound cake or sponge cake, grated; line the basin with the grated cake crumbs, put in alternately layers of apple and cake, with a few lumps of butter; when the basin is half full pour over a rich boiled custard, and serve with wine sauce.