Puddings and Other Desserts
Reading edition
Baked Custard
4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 quart milk
Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard is baked.
For Caramel Custard add to eggs 4 tablespoons Caramel Sauce, page 26.
Rice Pudding
1 cup rice 1-1/2 quarts milk 1 teaspoon salt 1 cup sugar 1 cup seeded raisins grated orange rind
Wash rice with several waters; put into pudding dish; add milk, salt, orange rind and sugar and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.
Cottage Pudding
1 cup flour 1/2 cup sugar 1/8 teaspoon salt 2 teaspoons Royal Baking Powder 1/2 cup milk 1 egg 2 tablespoons melted shortening
Sift together flour, sugar, salt and baking powder; add milk, beaten egg and shortening; beat well and bake in greased pan in hot oven about 20 minutes. Serve with lemon, chocolate or other sauce.
Tapioca Pudding
1/2 cup pearl tapioca or 3 tablespoons minute tapioca 1 quart milk 1 teaspoon melted butter 6 tablespoons sugar 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook until thick. Add flavoring and serve hot or cold with cream.
Poor Man's Pudding
1/2 cup chopped suet 1/2 cup seeded raisins 1/2 cup currants 1-1/2 cups grated bread 1 cup flour 2 teaspoons Royal Baking Powder 1/2 cup brown sugar 2 cups milk
Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce, page 25.
Apple Cake
1-1/2 cups flour 3 teaspoons Royal Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 1/2 cup milk 4 or 5 apples 1/2 cup sugar 1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub in shortening very lightly; add milk and mix. Place dough on floured board and pat out 1/2 inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough; sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.
Apple Dumplings
1 cup flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk 4 apples 4 tablespoons sugar 2 teaspoons butter 1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; put one teaspoon sugar with 1/4 teaspoon butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with little cinnamon, remainder of sugar and put 1/4 teaspoon butter on each dumpling. Bake about 40 minutes in moderate oven. Serve with hard sauce, page 25.
Peach dumplings may be made in the same way.
Apple Roll
4 medium sized apples 1-1/2 cups sugar 2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake, page 21). Roll out about 1/2-inch thick, spread with apples and roll into a long roll; cut into pieces about 1-1/2 or 2 inches long; place with cut side down in hot syrup; sprinkle with cinnamon and sugar and put small piece of butter on top of each. Bake in hot oven until apples are done and crust golden brown. Turn out on platter. Serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.
Meringues
whites of 3 eggs 1-1/4 cups granulated sugar 3 teaspoons Royal Baking Powder 1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in moderate oven 30 minutes. Increase heat and bake 30 minutes longer. Remove any soft part from center of meringues and return to oven to dry out, after turning off heat. Use two meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.
Banana Cake with Jelly Sauce
1 cup flour 2 teaspoons Royal Baking Powder 2 tablespoons sugar 1/4 teaspoon salt 3/4 cup milk 1 egg 4 bananas
Sift together the flour, baking powder, sugar and salt; add milk and beaten egg; mix well. Peel and scrape bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve with
JELLY SAUCE
1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon corn starch
Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add corn starch wet with a little cold water; boil 3 minutes.
Charlotte Russe
1 pint cream 1/4 cup powdered sugar 1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers, fill with whipped cream and serve cold.
Boston Cream Pie
2 eggs 1 cup flour 1-1/2 teaspoons Royal Baking Powder 3/4 cup sugar 1/8 teaspoon salt 1/2 cup boiling milk 1/2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together three or four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle powdered sugar on top of cake.
CREAM FILLING
1/2 cup sugar 2 tablespoons corn starch 1/8 teaspoon salt 2 eggs 1 cup scalded milk 1 teaspoon butter 1/2 teaspoon vanilla extract
Mix sugar, corn starch, salt and beaten eggs; pour on gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and spread between layers of cake.
Blueberry Cake
3 tablespoons shortening 1 cup sugar 1 egg 3/4 cup milk 1-3/4 cups flour 2 teaspoons Royal Baking Powder 1-1/2 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in very shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.
Chocolate Blanc Mange
4 tablespoons corn starch 3/4 cup sugar 1/4 teaspoon salt 1 quart milk 3 ounces unsweetened chocolate 1 teaspoon vanilla extract
Mix corn starch, sugar and salt together with a little of the cold milk. Put remainder of milk on to scald with chocolate, which has been cut into small pieces. As soon as chocolate is dissolved, stir in the corn starch mixture. Cook until thick and smooth, stirring constantly. Set over hot water and cook about 20 minutes longer. Add flavoring; pour into a mold which has been wet in cold water. Chill, and serve cold with sweetened whipped cream.
Floating Island
1 quart milk 4 eggs 4 tablespoons sugar 1/4 teaspoon salt 1/2 cup currant jelly 2 teaspoons vanilla or almond extract
Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly in saucepan until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Make meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, and heap on top; or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. Chill and serve.
Huckleberry or Blueberry Float
1 cup berries 3 tablespoons sugar 1 cup flour 2 teaspoons Royal Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 1/2 cup milk
Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into balls. Place on floured pie tin; brush with cold milk and bake about 12 minutes in hot oven. While warm break in half; butter each biscuit; put into dish and pour berries over. Serve hot with hard sauce.
Christmas Plum Pudding
2 cups ground suet 2 cups bread crumbs 2 cups flour 2 teaspoons Royal Baking Powder 2 cups sugar 2 cups seeded raisins 2 cups currants 1 cup finely cut citron 1 cup finely cut figs 1 tablespoon finely cut orange peel 1 tablespoon finely cut lemon peel 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon salt 1 cup water 1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.
Cream Puffs
1 cup boiling water 1/2 cup shortening 1 cup flour 1/8 teaspoon salt 3 eggs 2 teaspoons Royal Baking Powder
Heat water and shortening in saucepan until it boils up well; add all at once flour sifted with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin; shape into circular form with wet spoon. Bake about 25 minutes in hot oven. Cut with sharp knife near base to admit filling.
CREAM FILLING
1 cup sugar 1/3 cup corn starch 1/8 teaspoon salt 1 egg 2 cups scalded milk 1 teaspoon vanilla extract
Mix dry ingredients; add slightly beaten egg and stir into this gradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor.
Sweetened whipped cream may be used instead of this filling.
Steamed Fig Pudding
1/4 cup shortening 1 cup sugar 1 egg 1 cup milk 2 cups flour 4 teaspoons Royal Baking Powder 1/8 teaspoon salt 1/2 teaspoon vanilla or lemon extract 1-1/2 cups chopped figs
Cream shortening; add sugar slowly and beaten egg; add milk; mix well; add flour, baking powder and salt, which have been sifted together; add flavoring and figs. Pour into greased pudding mold and steam for two hours. Serve with foamy sauce.
Prune Puff
4 eggs 1/2 cup powdered sugar 1 cup cooked prunes
Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve cold with soft custard made from yolks of eggs (see recipe for Floating Island, page 24).
Other soft fruits may be used in the same way served hot with sauce or whipped cream.
Lemon Jelly
1 cup sugar 1-1/2 cups water 1 tablespoon granulated gelatine 1/4 cup lemon juice
Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve.
Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled.
Jelly Roll
1 cup sugar 1-1/2 cups flour 2 teaspoons Royal Baking Powder 1/8 teaspoon salt 2 eggs 4 tablespoons hot water currant or other jelly
Sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.