PLAIN AND FANCY DESSERTS.

GENERAL DIRECTIONS.

Flour—Should always be sifted just before you wish to use it.

Cream of Tartar, or Baking Powder—Should be thoroughly mixed with the flour.

Soda—Should always be dissolved in the milk.

Butter and Sugar for Cake—Should always be beaten to a cream.

Eggs—Beat the yolks until you can take up a spoon full; whip the whites to a stiff froth and stir them into the cake with the flour the last thing before putting the flour into the tins.

To Boil a Pudding in a Bag—Dip the bag (which should be made of thick cotton or linen) in hot water, and rub the inside with flour before putting in the pudding; when done, dip the bag in cold water and the pudding will turn out easily. Always put a plate on the bottom of the kettle to keep the pudding from burning.

To Steam a Pudding—Put it into a tin pan or earthen dish, tie a cloth over the top and set it into a steamer, cover the steamer closely; allow a little longer time than you do for boiling.

Mrs. W. N. Sage.

WEIGHTS AND MEASURES.

Two cups of sifted flour weighs one pound.

One pint sifted flour weighs one pound.

One pint white sugar weighs one pound.

Two tablespoons of liquid one ounce.

Eight teaspoons of liquid one ounce.

One gill of liquid four ounces.

One pint of liquid sixteen ounces.

Mrs. W. N. Sage.

SUET PUDDING.

One cup suet or butter, one cup molasses, one bowl of raisins and currants, one egg, one cup sweet milk, one teaspoon saleratus, dissolved in milk; one-fourth teaspoon cloves, one-half nutmeg. Mix stiff with flour and steam three hours.

SAUCE.

One cup butter and two cups sugar, beat to a cream; add three eggs beaten very light; stir in two tablespoons boiling water. Flavor with wine, brandy, or vanilla.

Mrs. M. B. B.

PLUM PUDDING.

One pound raisins, stoned; one pound currants, three-fourths pound suet, chopped fine; three eggs, one coffeecup sugar, one teaspoon soda, a little nutmeg and salt; moisten with milk, and add flour to mix soft. Tie in a bag, leaving room to swell, and boil from three to four hours. Serve with sauce.

Mrs. A. S. Lane.

ENGLISH PLUM PUDDING.

Two pounds suet, chopped; three pounds raisins, seeded; two pounds currants, one-half pound citron, two pounds sugar, five eggs, one pint milk, one-half pint brandy, two or three nutmegs, a little salt, flour to make very stiff. Put in one or two bags, and boil in a large quantity of water seven or eight hours. Serve with sauce.

Mrs. A. S. Lane.

GRAHAM PUDDING.

One and one-half cups Graham flour, one-half cup molasses, one-fourth cup melted butter, one-half cup sweet milk, one egg, even teaspoon soda, little salt, one-half cup raisins, one-half cup currants, one teaspoon cloves, one teaspoon cinnamon, one-fourth of a nutmeg. Steam two and one-half hours. Serve with warm sauce.

Mrs. Woodbury.

SWEET POTATO PUDDING.

One-half dozen good sized potatoes, grated raw; one tablespoon of butter, one tablespoon of lard, one pint molasses, three tablespoons brown sugar, one-half pint milk, one egg, one teaspoon cloves, allspice and ginger, two teaspoons salt, water to make a soft batter. Stir two or three times while baking. Bake slow for two hours.

Mrs. Battelle.

APPLE PUDDING.

Fill a dish with apples nicely sliced, sweeten them, add spices, nutmeg, a little lemon or vanilla, and cover with a crust; set on top of the stove until the crust rises, then bake a nice brown.

CRUST.

One quart flour, three teaspoons baking powder, piece of butter size of an egg, salt, milk enough to mix soft dough.

SAUCE FOR ABOVE.

One egg, one cup fine sugar, beaten very light; pour a little boiling water over until the consistency of cream. Flavor with vanilla, and grate a little nutmeg on top.

Miss Fosdick.

BREAD PUDDING.

One pint bread crumbs, one quart milk, rind of one lemon grated into milk; yolks four eggs, beaten and mixed with one-half cup sugar. Bake one-half hour. Spread meringue on top.

Mrs. Pitkin.

STEAMED PUDDING.

One egg, one large teacup sour milk, a little cream or butter, one teaspoon soda. Mix soft and put in deep pie plates or a pudding dish. Fill with blackberries or other pressed fruits. Steam one hour, and serve with sweetened cream, or sauce.

Mary.

QUAKER PUDDING.

Six eggs, beaten with nine or ten tablespoons flour and quart milk. Bake about twenty minutes. Serve with sauce.

Grandma B.

RICE PUDDING.

One teacup rice, one teacup sugar, one teacup raisins, small piece butter, a little salt, two quarts milk. Bake from an hour and a half to two hours. Serve with sauce.

QUEEN’S PUDDING.

One pint of bread crumbs, one quart of milk, warmed and poured over the crumbs; yolks of four eggs, well beaten with one cup of sugar and one teaspoon of butter. When baked, spread over the top a layer of jelly or preserves. Beat the whites of the eggs dry, and add two tablespoons of sugar and spread over the top. Bake a light brown. Serve warm with sauce, or cold with sugar and cream.

ANGELS’ FOOD.

Dissolve one-half box of gelatine in one quart of milk; beat together the yolks of three eggs; one cup of sugar, and the juice of one lemon; stir it into the gelatine and milk, and let it just come to a boil; flavor with vanilla. When nearly cold, whip the whites of the eggs to a stiff froth, and stir through the custard. Pour into moulds and set away to cool.

COTTAGE PUDDING.

Two tablespoons melted butter, one cup sugar, three small cups flour, one cup milk, one egg, three teaspoons baking powder.

POOR MAN’S PUDDING.

One-half cup of rice washed thoroughly; three-fourths cup of sugar, one teaspoon cinnamon, one and one-half quarts sweet milk. Stir occasionally; add milk as it boils away, until it is the consistency of thick cream, and quite brown.

Mrs. W. T. Mills.

BROWN BETTIE.

One-third of bread and two-thirds of apples. Crumb the bread fine and chop the apples; two cups of brown sugar, one-half cup butter, two teaspoons of cinnamon, little nutmeg. Mix thoroughly and spread over the apples and bread. Bake very brown.

SAUCE.

One teaspoon butter, one-half cup brown sugar, one pint boiling water, one teaspoon of flour; flavor with vanilla or wine.

Mrs. C. F. Paine.

INDIAN PUDDING.

Add to one quart boiling milk two well beaten eggs; three tablespoons Indian meal, one tablespoon flour, a little salt. Bake three-quarters of an hour. Serve with sugar and cream.

Mrs. A. A. Morgan.

APPLE DUMPLINGS.

Fill a dish two-thirds full of apples, pared and quartered; cover with biscuit-crust one-half inch thick. Steam one-half hour.

BOILED CUSTARD.

Six eggs, one quart milk, six tablespoons; sugar scald milk, add the sugar and eggs beaten together. Stir until done.

BAKED CUSTARD.

One quart milk, four well-beaten eggs, four tablespoons sugar. Flavor to taste. Bake in moderate oven.

TAPIOCA PUDDING.

One small cup of tapioca, one quart of milk, one teaspoon of butter, three tablespoons of sugar. Soak the tapioca in water four or five hours, then add the milk; flavor with essence of lemon or anything else you prefer. Bake slowly one hour. To be made the day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with three pints of milk and no water.

APPLE TAPIOCA PUDDING.

Pare and core enough apples to fill a dish; put into each apple a bit of lemon peel. Soak half a pint of tapioca in one quart of lukewarm water one hour; add a little salt; flavor with lemon; pour over the apples. Bake until apples are tender. Eat when cold, with cream and sugar.

TAPIOCA AND COCOANUT PUDDING.

One cup tapioca, soaked over night; one quart milk, yolks of four eggs, white of two, one cup sugar, two tablespoons grated cocoanut. Bake one-half hour. Make frosting of whites two eggs, three tablespoons sugar, two tablespoons grated cocoanut; spread over the pudding when baked. Set in the oven until a light brown.

Delia.

TAPIOCA CREAM.

Three tablespoons tapioca, soaked in a teacup of water over night; add one quart of milk; stir together and boil twenty minutes. Beat the yolks of three eggs and one cup sugar thoroughly; stir into the milk; flavor with vanilla. Beat the whites very stiff, put in the bottom of the dish and pour the rest over it. Serve cold.

PUFFS.

Two cups flour, two teaspoons baking powder sifted together; add one and three-fourths cups sweet milk, one teaspoon melted butter, one-half cup sugar, one egg; stir quickly. Bake in patty tins twenty minutes. Serve with sauce.

Mrs. H. C.

FRITTERS.

Two cups flour, two teaspoons baking powder, two eggs, milk enough for stiff batter, a little salt. Drop into boiling lard; fry light brown. Serve with cream and sugar or sauce.

FRITTERS.

One cup sour milk, one egg, one-half teaspoon salt; flour to make stiff batter; one even teaspoon soda—last thing. Fry in lard. To be eaten with lemon and sugar, or cider sweetened and hot.

E. B.

TAPIOCA MERINGUE.

One small cup of tapioca, three pints of milk, three eggs. Soak the tapioca in the milk two hours or more; cook in a farina boiler until soft; beat the yolks of the eggs and stir in. Sweeten, flavor and set away to cool. Before sending to table, whip the whites to a stiff froth and stir in lightly.

Mrs. W. N. S.

RICE MERINGUE.

One-half tea cup of rice, one quart of milk, four eggs, eight teaspoons of fine sugar, a little salt. Boil the rice in the milk until it is soft; beat the yolks of the eggs with four spoons of the sugar and stir into the rice while it is hot. Flavor with vanilla, and put the mixture into your pudding dish. Beat the whites of the eggs dry; stir in the other four spoons of sugar; spread the frosting evenly over the pudding and bake a light brown.

Mrs. W. N. S.

CAKE MERINGUE.

Line a pudding dish with cake; fill it with boiled custard; spread a meringue over the top, and bake a light brown.

Mrs. A. S. Mann.

COCOANUT PUDDING.

One pint rich milk, two tablespoons corn starch, whites of four eggs, scant half cup sugar, a little salt. Put the milk over the fire, and when boiling add the corn starch, wet with a little cold milk; then the sugar, stirring constantly, until it makes a smooth paste. Then take from the fire and stir in the beaten eggs. Flavor with lemon or vanilla, and when slightly cooled add half a grated cocoanut. Pour into a mould; set in a cold place. Serve with soft custard.

Miss Morgan.

COCOANUT PUDDING.

One-half pound sugar, one quarter pound butter, one-half pound grated cocoanut, whites of three eggs; one tablespoon rose-water, two tablespoons cherry wine. Beat the sugar and butter to a cream; beat whites until stiff and add to the butter and sugar. Add the cocoanut last. Bake and serve with sauce.

Mrs. E. H.

CHOCOLATE PUDDING.

One quart of milk, scalded; one and one-half squares of chocolate, grated; wet with cold milk, and stir into the scalded milk. When the chocolate is dissolved, pour into a pudding dish; add the yolks of six eggs, well beaten, and six tablespoons sugar. Bake about three-quarters of an hour. Beat the whites of the eggs to stiff froth; add six tablespoons sugar. Spread the frosting over the top; set again in the oven until a light brown.

Mrs. E. W. Sage.

SPONGE PUDDING.

One small stale sponge cake, one coffeecup seeded raisins, one-quarter cup currants, one quart milk, three eggs. Must have a tin mould with a chimney. Butter the mould well; flatten the raisins, and put thick on the mould. Crumb the cake in the mould with the currants. Mix the eggs and milk as for a custard, and pour in the mould; cover tight and boil three-quarters of an hour; then put it on a platter, and set in the oven for a few minutes.

For sauce, make a thin boiled custard.

Mrs. Geo. Darling.

SPONGE PUDDING.

One heaping coffeecup of flour, stirred perfectly smooth in one quart of milk. Set in boiling water and stir constantly until flour is well cooked. When nearly cold, add two teaspoons melted butter, one small teacup sugar, yolk twelve eggs (beaten to froth)—mix together. Just before baking, add the whites of twelve eggs, well beaten. Have in oven a dripping pan half full of boiling water; put the pudding in buttered tin dish, and set in dripping pan. Bake in moderate oven three-quarters of an hour. Serve with sugar and cream or sauce.

Syracuse.

ORANGE SPONGE PUDDING.

Cut five or six oranges in small pieces and place in a pudding dish; pour over them one coffeecup sugar; then make a boiled custard of one pint milk, yolks of three eggs, one-half cup sugar, one large teaspoon corn starch; pour this over the oranges. Make a meringue of the beaten whites of the eggs with three tablespoons of powdered sugar, and put over the top of the pudding, and brown it slightly in the oven.

Emma Satterlee.

ECLAIR PUDDING.

Four eggs, one cup sugar, one cup flour, one teaspoon vanilla, one teaspoon baking powder. When baked spread the top with chocolate icing.

ICING.

White of one egg, one-half teacup milk, one-half teacup sugar, four tablespoons grated chocolate; boil until thick and smooth. Just before serving the pudding split and fill with the following:

CUSTARD.

One pint of milk, a little salt, yolks of three eggs, one-half cup sugar, two tablespoons corn starch; flavor with vanilla and lemon.

Ida M. Satterlee.

DELMONICO PUDDING.

One quart of milk, four eggs (leave out the whites of three); three tablespoons of sugar, two tablespoons of corn starch, one cup of cocoanut, a little salt. Put the milk in a farina boiler to scald; wet the starch in cold milk; beat the eggs and sugar, and stir all into the scalding milk; add the cocoanut, and pour the whole into a pudding dish; whip the three whites dry with three tablespoons of sugar; flavor with lemon or vanilla; spread over the pudding and bake a light brown. Eat hot or cold.

Mrs. W. N. S.

ORANGE PUDDING.

Four sweet oranges, sliced small; one quart milk, one cup sugar, two tablespoons corn starch, yolks of three eggs. Heat the milk, when nearly boiling add the corn starch (wet with a little cold milk), the sugar and eggs, thoroughly beaten. Boil until thick as custard; when cold pour over the sliced oranges. Make a meringue of the whites of three eggs and one small teacup of sugar; spread on pudding, and put sliced oranges on top of this.

E. I. G.

PORCUPINE PUDDING.

One cup sugar, one cup flour, three eggs, three teaspoons baking powder, dissolved in teaspoon of milk; bake in a round tin. Frost cake, top and sides, thickly; stick blanched almonds over top of cake with points up; make floating island; put cake on glass standard; pour a little custard with snow around the edge of standard; on each spot of snow drop a little jelly; use rest of custard as sauce.

Mrs. H. C.

SNOW PUDDING.

One-half box gelatine, soaked in cup of water one hour; two lemons, grated; three eggs, one and one-half cups sugar. Add sugar and lemons to gelatine, then pour over one-half pint boiling water. When dissolved beat until all sparkles; then add the whites of eggs beaten stiff. Make a custard of yolks.

Ella.

PUDDING SAUCE.

One tablespoon flour, butter size of an egg, one-half pint sugar, grated peel and juice of one or two lemons, to suit taste; mix flour and butter together, then add sugar and lemon; then put into one-half pint boiling water, boil until it thickens, cool a little, then add well beaten egg.

M. C.

FOAM SAUCE.

One cup pulverized sugar, two eggs; beat sugar and yolks together in a bowl; set in boiling water; stir until hot; then add whites beaten stiff. Put a small piece of butter and tablespoon of brandy in a dish: pour over them the sugar and eggs just before serving.

Ella I. G.

PUDDING SAUCE.

One cup sugar, two eggs; beat the yolks very light, add sugar, mix thoroughly, add the whites, beaten to a stiff froth; then add two tablespoons brandy. Serve as soon as made.

E. B. P.

PUDDING SAUCE (Cold).

One heaping tablespoon of butter, one cup of fine sugar, one glass of sherry or Madeira wine. Beat the butter and sugar to a cream, and gradually beat in the wine; grate a little nutmeg over it before sending to table.

Mrs. W. N. S.

WINE SAUCE (Hot).

Boil one-half pint of water with a tablespoon of flour, and strain on the sauce made as above just before sending it to table. Set it over the top of the tea-kettle three or four minutes.

Mrs. W. N. S.

CHOCOLATE BLANC MANGE.

One quart of milk, one-half box gelatine, soaked in one cup water; four tablespoons grated chocolate, rubbed smooth in a little milk; three eggs, vanilla. Heat the milk until boiling, then add the other ingredients; boil five minutes, pour into mould. Serve cold with sugar and cream, or custard.

Ella I. Gould.

CORN STARCH BLANC MANGE.

One quart milk, one cup sugar, three tablespoons corn starch; flavor with lemon or vanilla. Boil the milk and sugar together, flavor, then stir in corn starch dissolved in a little cold milk. Boil and turn into mould.

Mrs. Gilbert.

CARAMEL CUSTARD.

Put two dessert spoons of crushed sugar in a tin pan. Let it stand on the stove until it begins to brown, then stir constantly until it is a thick, black syrup. Pour it into a quart of scalding milk; add six ounces of white sugar and the yolks of six eggs. Beat and pour into cups, set in a pan of hot water in the oven, and bake twenty minutes.

Mrs. M. K. W.

APPLE SNOW.

Mash the pulp of three baked apples with silver spoon; add one cup sugar, and the beaten white of an egg; flavor and beat one-half hour. Serve on soft custard or alone.

Jennie Morgan.

SNOW DRIFT.

Two strips (or one-half ounce) isinglass, soaked in cold water twenty or thirty minutes. Take it from the cold water and pour over it one pint boiling water; add two cups granulated sugar and the juice of two lemons. Put it on the ice, and when thick beat into the beaten whites of four eggs. Then put in mould and place on ice. Serve with boiled custard.

Mrs. M. K. W.

CHARLOTTE RUSSE ELEGANTE.

One-half package Coxe’s gelatine dissolved in a very little water; one quart whipped cream; flavored and sweetened to taste. Line a mould with sponge or white cake. Stir the gelatine into the cream and pour into the prepared mould. The cake may be soaked in a little wine if preferred.

Mrs. H. Candee.

CHARLOTTE RUSSE.

Two tablespoons gelatine soaked in a little cold milk two hours; two coffeecups rich cream; one teacup milk. Whip the cream stiff in a large bowl or dish; set on ice. Boil the milk and pour gradually over the gelatine until dissolved, then strain; when nearly cold add the whipped cream, a spoonful at a time. Sweeten with pulverized sugar, and flavor with vanilla. Line a dish with lady fingers or sponge cake; pour in the cream and set in a cool place to harden.

Ella I. Gould.

SPANISH CREAM.

Make a soft custard of one quart milk, yolks of six eggs, six tablespoons sugar. Put one box gelatine dissolved in one-half pint water over the fire; add the custard; flavor with vanilla. Strain into moulds. Set in cool place.

Delia.

RUSSE CREAM.

One-half box gelatine, soaked in a little water one-half hour; one quart milk, one cup sugar, four eggs. Mix sugar, milk, yolks of eggs and gelatine together; put in a pail set in a kettle of water, and boil twenty minutes. Beat the whites of the eggs stiff and stir into custard after taking off the fire. Flavor with vanilla, and pour into moulds. Serve with sugar and cream or custard.

WHIPPED CREAM.

To one quart cream whipped very thick, add powdered sugar to taste; then one tumbler of wine. Make just before ready to use.

Mrs. W. C. R.

SNOW JELLY.

One-half box gelatine covered with cold water. Let it stand while mixing. Two cups sugar, juice two lemons, whites of three eggs beaten stiff. Add to gelatine one pint boiling water, the sugar and eggs; beat thoroughly and strain into moulds. Make a custard of one pint milk, three eggs’ yolk; turn over the jelly just before serving.

Mrs. Lane.

WINE JELLY.

One-half box Coxe’s gelatine, soaked in one-half pint cold water one hour; add one pint boiling water, two cups sugar, two lemons, grated; two-thirds pint sherry wine. Let all come to a boil, then strain into moulds and set in a cool place to harden.

A. H.

LEMON JELLY.

One-half box Coxe’s gelatine, soaked in one-half pint cold water one hour; add one pint boiling water, and one and one-half cups sugar, three lemons, grated. Stand on stove until boiling. Strain into a mould and set in cool place.

CIDER JELLY.

One box gelatine dissolved in one pint cold water. In twenty minutes add one pint boiling water, then one quart cider and one pint sugar (granulated), and the grated rind and juice of two lemons. Let it stand on the stove until hot, but not boil. Then strain into moulds.

Mrs. E. S. Converse.