Vegetarian Cook Book — Puddings
Tart apples, 6. Sugar, 1 cup.
Lemon, 1. Pare the apples and remove the core, being careful not to break the apple.
Put into a granite or enameled baking-pan of suitable size.
Fill the hole made by removing the cores, with the sugar; moisten the sugar with the lemon juice and sprinkle a little of the grated rind on each apple.
Pour sufficient water into the pan to half cover the apples.
Cover and bake until clear.
FARINA MOLD
Milk, 1 quart.
Sugar, ⅓ cup.
Farina, ½ cup.
Salt.
Put the milk into double boiler; when scalding hot, set the inner boiler on range until the milk boils; then stir in the farina, sugar, and salt.
Let boil till the farina is set, then set back in outer boiler and cook one hour.
Turn into molds previously oiled or dipped into cold water.
May be served with cream sweetened and flavored, or with fruit juice.
BROWN BETTY
Chopped apples, 2 cups.
Bread crumbs, 1 cup.
Butter, ½ cup.
Chopped raisins, 1 cup.
Raisin or prune juice, 1 cup.
Fill a pudding dish with alternate layers of the fruit, crumbs, and butter,--fruit first, finishing bread crumbs on top.
Pour over the fruit juice.
Set the dish in a pan of hot water; cover and bake in a moderate oven for nearly an hour; then remove the cover and brown lightly.
Serve with sweetened cream or lemon sauce.
STRAWBERRY SHORT CAKE
Cream, 1 cup.
Flour to make a medium soft dough.
Salt.
Yeast, 1 tablespoonful.
Warm the cream to about seventy degrees, add the salt, yeast, and about two cups of the flour.
Mix thoroughly, cover, and set in a warm place to rise.
When well risen and lively, add the rest of the flour, and leave until perfectly smooth.
Roll out about half an inch thick.
Put in greased pans, brush the top with melted butter, let rise until about double its original size, and bake.
Split, and fill with whole or crushed berries, sprinkled with sugar.
STRAWBERRY GRANOSE
Put a layer of granose in a deep pan of sufficient size; cover with a layer of crushed berries and sugar; repeat till the pan is full.
Press lightly.
Serve with cream.
FLOATING ISLAND
Milk, 1 quart.
Sugar, ½ cup.
Eggs, 5. Jelly, 2 tablespoonfuls.
Flavor to suit.
Make a custard with the milk, the yolks of the eggs, the whites of two, and the sugar.
Whip the remaining three whites to a stiff froth with a little sugar and flavoring, same as custard.
Pour the custard into individual glass dishes, drop spoonfuls of the whites on the custard so as to form islands, or it may be put on with a pastry tube or paper funnel.
Drop a little bright jelly in the center of each island.
CORN STARCH BLANC MANGE
Milk, 1 quart.
Corn starch, 4 heaped tablespoonfuls.
Eggs, whites, 3. Sugar, ½ cup.
Lemon flavoring.
Put half the milk in a double boiler and set over the fire.
When scalding hot, add the remaining milk in which has been dissolved the sugar and corn starch.
Stir till it is thick and there are no lumps.
Flavor with lemon, take from the range, and add the stiffly beaten whites.
Pour into molds and set in a cool place to get firm.
A pleasing effect may be obtained by dividing the mixture after it is cooked, and coloring one-half pink, then filling the mold one-third of one, and filling up with the other.
When turned from the mold they will look like small, white pyramids capped with pink, or pink with white.
A
custard to be served with this blanc mange is made of two cups of milk, the yolks of three eggs, and half a cup of sugar.
Flavor same as blanc mange.
GRANOSE MOLD
Boiling milk, 2 cups.
Granose flakes, 3 cups.
Sugar, 2 tablespoonfuls.
Beaten eggs, 6. Stir the granose flakes into the boiling milk; then add the beaten eggs and sugar.
Let boil two minutes, and pour into molds.
Serve with vanilla sauce.
PINEAPPLE TAPIOCA
Pearl tapioca, 1 cup.
Pineapple, ripe, 1. Water, 1 quart.
Sugar, 1 cup.
Wash the tapioca, and put to cook with the water and sugar in a double boiler; cook until cleared.
Pare the pineapple, remove the core, and slice very thin.
Put a layer of the pineapple in a deep pan; pour over some of the tapioca, then another layer of pineapple, and so on till all the pineapple and tapioca are used.
Serve cold.
BANANA TAPIOCA
Same as pineapple tapioca, but use bananas instead of pineapples.
Milk may be substituted for water, and two eggs used if desired.
The tapioca may be flavored and colored if desired.
DATES STUFFED WITH MALTED NUTS
Wash, dry, and pit the desired quantity of dates, being careful not to break more than are necessary.
Fill the cavity made by removing the pit with malted nuts, and press together.
Make an icing of the white of an egg, eight or nine tablespoonfuls of powdered sugar, a few drops of lemon juice, and one teaspoonful of corn starch.
Dip the dates in this, using a sharp toothpick with which to handle them, and place on an oiled paper or plate to dry.
Or the icing may be made with less sugar, and after they are dipped, roll them in powdered or Victor sugar.
SAGO FRUIT
Sago, 1 cup.
Sugar, ½ cup.
Oranges, 2. Wash the sago through three waters, and simmer in a quart of water with the sugar until transparent and thoroughly done.
Peel and slice the oranges, remove the pips, and add to the sago.
Cook a few minutes longer, then turn into six or eight individual glass sauce dishes, and put away to cool.
Garnish with a little bright colored jelly or jam.
RICE PATTIES
Rice, cooked, 2 cups.
Butter, 1½ tablespoonfuls.
Egg whites, well-beaten, 2. Sugar, 1 tablespoonful.
Nutmeg.
Mix, and stir over the fire till well blended; when cold, form into patties, roll in beaten white of egg, and then in bread crumbs moistened with melted butter.
Bake.
Serve hot with sweetened cream, flavored with nutmeg.
LEMON OMELET
Corn starch, 1 dessertspoonful.
Cream, ½ cup.
Eggs, 4. Butter.
Powdered sugar.
Flour, 1 teaspoonful.
Salt.
Boiling milk, 1 cup.
Lemon honey.
Mix the corn starch, flour, cream and salt.
Beat till smooth; add the beaten yolks of the eggs and the boiling milk.
Stir in the whites of the eggs, beaten to a stiff froth.
Butter four pudding plates, pour in the mixture, and bake in a quick oven ten minutes.
Spread lemon honey on half, fold over, and sprinkle powdered sugar on top.
Serve hot.
LEMON HONEY
White sugar, 1 cup.
Egg yolks, 3. Butter, 1 tablespoonful.
Lemon, grated rind and juice of 1. Egg white, 1. Put the juice, sugar, and butter in a double boiler over the fire;
while it is melting, beat the eggs and add to them the grated rind of the lemon.
Add this to the sugar and butter, cooking and stirring till it is thick and clear like honey.
STRAWBERRY SOUFFLE
Fruit.
Fresh strawberries, 3 quarts.
Powdered sugar, 1½ cups.
Custard.
Egg yolks, 4. Cream or milk, ¾ pint.
Sugar.
Meringue.
Egg whites, 4. Put two and a half quarts of the strawberries and the powdered sugar into a saucepan.
Put in oven and let it simmer till sugar is melted.
Beat the yolks of the eggs in the cream or milk, and sweeten to taste.
Set in double boiler over the fire, and stir till thick.
Arrange the berries without the juice in glass dishes, so that they will form a sort of wall.
Fill the center with custard and meringue the top with the whites.
Use the remaining two cups of berries to decorate the meringue with half or whole berries.
Serve hot or cold.
PLAIN CUSTARD
Sugar, ¾ cup.
Eggs, 6. Milk, 1 quart.
Salt.
Beat the eggs till light, and stir in the milk, sugar, and salt.
Bake in a pudding-pan; set in a pan of hot water.
Bake until the center of custard is set.
CARAMEL CUSTARD
Milk, 3 cups.
Butter, 1 tablespoonful.
Water, ½ cup.
Sugar, 1 cup.
Eggs, 6. Vanilla, ½ teaspoonful.
Put the butter into a saucepan and set on the range.
When melted, stir in the sugar, and let cook until of a dark brown color, stirring frequently to prevent burning.
Now add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved.
Beat up the eggs and mix with the milk; add this to the caramel and flavor with the vanilla.
Pour into custard cups, set into a shallow pan of water, and bake till the custard is set in the middle.
TAPIOCA CUSTARD (RICH)
Tapioca, ½ cup.
Sugar, ¾ cup.
Salt, ¼ teaspoonful.
Milk, 1 quart.
Eggs, 4. Flavor to suit.
Wash the tapioca and put to cook with the milk in a double boiler; stir occasionally, and cook till clear.
Beat the eggs till light; beat in the sugar, and add to the tapioca.
Let cook a minute and remove from the range.
Stir in the flavoring, and turn into a pan of suitable size.
Serve cold.
If desired, the whites of two of the eggs may be used as a meringue, which should be flavored the same as the custard.
RICE PUDDING
Rice, 4 tablespoonfuls.
Sugar, 2 tablespoonfuls.
Seedless raisins, ½ cup.
Milk, 4 cups.
Grated nutmeg, ¼ teaspoonful.
Salt, ½ teaspoonful.
Put all together and bake about two hours.
Stir with a fork three or four times during first hour to prevent sticking.
Should it get too dry, add a little more milk.
CREAM RICE PUDDING
Washed rice, ½ cup.
Cream, or milk, 3 cups.
Eggs, 4. Cook the rice in the cream or milk; when nearly done, remove from the range, and stir in the yolks of the eggs.
Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked.
Make a meringue of the whites.
SANITAS CHOCOLATE PUDDING
Bread crumbs, 2 cups.
Eggs, 3. Sanitas chocolate, ¼ pound.
Hot milk, 2 cups.
Sugar, ⅓ cup.
Soak bread crumbs in hot milk, add eggs, sugar, and chocolate.
Beat the eggs and mix all the ingredients thoroughly.
Put into a buttered can, and steam two hours.
See note under "Beverages, Sanitas Chocolate."
APPLE NUT PUDDING
Apple pulp, 2 cups.
Nuttolene, ½ pound.
Eggs, 4. Sugar, ¾ cup.
Bread crumbs, 1¾ pounds.
Cinnamon or nutmeg, 1 teaspoonful.
Grate sufficient tart apples to make two cups; then add the sugar, cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through a vegetable grinder, and the beaten yolks of the eggs.
Beat well and add the stiffly-beaten whites, put into an oiled pudding-pan set in a pan of boiling water, and bake.
Serve with sweetened cream or flavored sauce.
PRUNE TAPIOCA PUDDING
Tapioca, ½ cup.
Cold water, 2½ cups.
Lemon juice, 1 tablespoonful.
Prunes, 1 cup.
Salt, ½ teaspoonful.
Sugar, ½ cup.
Put the prunes into enough water to cover them, and let simmer gently till they absorb all the water.
Turn onto a plate to cool and remove stones.
When tapioca has cooked until clear, put all the seasoning into it, and put a layer into a pudding dish, then a layer of prunes, and so on, having the top layer tapioca.
Bake in moderate oven one hour; then allow to partially cool, and serve with cream.
PRUNE PUDDING
Prune pulp, 1 cup.
Prune meats, chopped fine, ¼ cup.
Egg whites, well beaten, 4. Sugar, ½ cup.
Stir the beaten whites of the eggs with the prune pulp, and add the chopped prune meats and sugar.
Bake till lightly browned, and serve with cream.
BREAD PUDDING
Milk, 1 quart.
Sugar, ½ cup.
Stale bread, 1½ cups.
Eggs, 3. Flavor to suit.
Soak the bread in the milk; beat the yolks and one of the whites of the eggs with the sugar, and flavor.
Mix and put into a pudding dish.
Set into a pan of hot water and bake until the custard is set.
Meringue with the whites.
If desired, the top of the pudding may first be marked with jelly, marmalade, or fresh fruit of some kind, and the meringue put over all.
PRESSED FRUIT PUDDING
Bread, 8 slices.
Stewed huckleberries, 1 quart.
Sugar, ½ cup.
Trim the bread, cutting off all crusts, put four slices in the bottom of a pudding-pan, cover with half the berries, which should have the juice strained off, sprinkle over part of the sugar, then the rest of the bread and the remainder of the berries and sugar.
Pour over all the juice that has been drained; there should be enough to moisten the bread thoroughly.
If served the same day, put another pan on top of the pudding, with a weight in it, to press the pudding.
It is not necessary to press the pudding if not used the same day it is made.
Serve with sweetened cream or sweet sauce.
SNOW PUDDING
Milk, 1 quart.
Salt, ⅓ teaspoonful.
Eggs, whites, 5. Sugar, ⅓ cup.
Corn starch, ⅓ cup.
Vanilla to suit.
Set milk, sugar, and salt in double boiler over the fire; when scalding hot, add the corn starch mixed smooth in a little cold milk.
When the starch is cooked, remove from the fire, and beat well.
When cold, stir in carefully the stiffly-beaten whites and flavor with vanilla.
Serve with vanilla sauce.
APPLE PUDDING (BAKED)
Butter, 2 tablespoonfuls.
Eggs, 4. Green tart apples, grated, 6. Sugar, ½ cup.
Lemon, 1. Stir the butter and sugar to a cream; stir into this the well-beaten yolks of the eggs, the juice and grated rind of the lemon, and the grated apples.
Stir in the beaten whites of the eggs, flavor with cinnamon or nutmeg, and bake.
Serve cold with cream.
PLUM PUDDING
Eggs, 4. Cream, 1 cup.
Flour, 1¾ cups.
Raisins, seeded, chopped, ½ pound.
Dried cherries, ½ pound.
Candied orange peel, 2 ounces.
Sugar, 1 cup.
Bread crumbs 1 cup.
Butter, ⅓ pound.
Currants, ½ pound.
Candied citron, 2 ounces.
Beat the eggs, add the cream, bread crumbs, flour, and butter.
Beat well together, and mix in the sugar and fruit.
Mix well, pour into a buttered pan, cover, and steam about two hours.
CABINET PUDDING
Candied citron, ½ cup.
Seedless raisins, ½ cup.
Currants, ½ cup.
Cinnamon.
Nutmeg.
Stale sponge cake, 1 quart.
Milk, 2 cups.
Eggs, 2. Butter, melted, 1 tablespoonful.
Salt.
Butter a pudding mold that will hold at least two quarts.
Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick;
sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then cake, and so on till the ingredients are all used.
Pour over this a custard made of the milk, eggs, and melted butter.
Pour this over the cake without cooking, and let soak one-half hour, then set into a pan of water, cover, and bake until the custard is set.
Serve with a tart sauce.
CREAM SAGO PUDDING
Sago, ½ cup.
Sugar, 1 cup.
Milk or cream, 1 quart.
Eggs, 2. Lemon flavoring.
Wash the sago, and with the milk put into a double boiler, and cook until clear.
Beat the eggs very light, and add the sugar and flavor.
Remove the sago from the range, and allow to cool a little, then pour in the eggs and sugar, beating all the time.
Put in a pudding-pan, set in a pan of water, cover, and bake until the custard is set.
STEAMED FRUIT PUDDING
Tart apple pulp, 2 cups.
Sugar, 1 cup.
Eggs, 6. Grape juice, 2½ cups.
