Part 36 (2/2)
LEMON CORNSTARCH PUDDING NO. 2.--Mix together one half cup of cornstarch, one half cup of sugar, the juice and a portion of the grated rind of one medium-sized lemon. Add to these ingredients just enough cold water to dissolve thoroughly, then pour boiling water over the mixture until it becomes thickened and looks transparent. Stir continuously and boil for a few minutes until the starch is cooked. Take from the fire, and add gradually, with continuous stirring, the well-beaten yolks of three eggs. Whip the whites of the eggs with a teaspoonful of quince jelly to a stiff froth, and pour over the pudding; then brown in the oven. Orange juice with a very little of the grated rind, or pineapple juice may be subst.i.tuted for the lemon, if preferred.
MACARONI PUDDING.--Break sufficient macaroni to make a pint in inch lengths, put into a double boiler, turn over it three pints of milk, and cook until tender. Turn into a pudding dish, add a pint of cold milk, two thirds of a cup of sugar, one egg, and the yolks of two others well beaten. Bake from twenty minutes to one half hour. When done, cool a little, spread the top with some mashed fresh berries or grape marmalade, and meringue with the whites of the eggs and a tablespoonful of sugar.
MOLDED RICE OR SNOW b.a.l.l.s.--Steam a pint of well-cleaned rice until tender, as directed on page 99, and tarn Into cups previously wet in cold water, to mold. When perfectly cold, place in a gla.s.s dish, and pour over them a cold custard made of a pint of milk, half a cup of sugar, a teaspoonful of cornstarch, and one egg. Or, if preferred, the rice b.a.l.l.s may be served in individual dishes with the custard sauce, or with a dressing of fruit juice.
ORANGE FLOAT.--Heat one quart of water, the juice of two lemons, and one and one half cupfuls of sugar. When boiling, stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water. Cook until the whole is thickened and clear. When cool, stir into the mixture five nice oranges which have been sliced, and freed from seeds and all the white portions. Meringue, and serve cold.
ORANGE CUSTARD.--Turn a pint of hot milk over two cups of stale bread crumbs and let them soak until well softened: add the yolks of two eggs, and beat all together until perfectly smooth; add a little of the grated rind and the juice of three sweet oranges, and sugar to taste.
Lastly add the whites of the eggs beaten to a stiff froth, turn into cups, which place into a moderate oven in a pan of hot water, and bake twenty minutes, or until the custard is well set but not watery.
ORANGE PUDDING.--Pare and slice six sweet Florida oranges, removing the seeds and all the white skin and fibers. Place in the bottom of a gla.s.s dish. Make a custard by stirring two table spoonfuls of cornstarch braided with a little milk into a pint of boiling milk, and when thickened, adding gradually, stirring constantly meanwhile, one egg and the yolk of a second egg well beaten with one fourth cup of sugar. When partially cool, pour over the oranges. Whip the white of the second egg to a stiff froth with one fourth cup of sugar which has been flavored by rubbing over some orange peel, and meringue the top of the pudding.
Fresh strawberries, raspberries, or peaches may be subst.i.tuted for oranges in making this dessert, if preferred.
PEACH MERINGUE.--To every pint of stewed or canned peaches, sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep pudding dish fifteen minutes, then cover with the whites of the two eggs beaten till very light with two tablespoonfuls of sugar. Brown in the oven, and serve cold with whipped cream. For peaches, subst.i.tute any other stewed fruit desired.
PICNIC PUDDING.--Thicken a pint of strawberry or raspberry juice, sweetened to taste, with two tablespoonfuls of corn starch, as for Fruit Custard. Turn into the bottom of cups previously wet with cold water, or a large mold, as preferred. In a second dish heat to boiling a pint of milk, flavored with cocoanut, to which a tablespoonful of sugar has been, added. Stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, and cook thoroughly. When done, cool slightly and turn into the molds on the top of the pink portion, which should be sufficiently cool so that it will not mix. A third layer may be added by cooking two tablespoonfuls of cornstarch and one of sugar, rubbed smooth in a little milk, in a pint of boiling milk, and stirring in, just as it is taken from the stove, the well-beaten yolks of two eggs.
PLAIN CORNSTARCH PUDDING.--Heat to boiling a pint and a half of milk, with a few bits of the yellow rind of a lemon to flavor it. While the milk is heating, rub four large spoonfuls of cornstarch to a cream with half a cup of cold milk; beat well together the yolks of three eggs, three tablespoonfuls of sugar, and half a cup of cold milk, and whip the whites of the eggs to a stiff froth. When the milk is actively boiling, remove the bits of lemon rind with a skimmer, and stir in the starch mixture; stir constantly and boil three or four minutes--until the starch is well cooked; then add gradually, stirring well meanwhile, the yolks and sugar. Remove from the fire, and stir the beaten whites lightly through the whole. Serve with a dressing of fruit juice or fruit syrup; if in the season of fresh berries, the pudding may be dressed with a few spoonfuls of mashed strawberries, raspberries, or currants.
PLAIN CUSTARD.--Heat a pint of milk to boiling, and stir in a tablespoonful of cornstarch nabbed smooth in a little milk; let the milk and starch boil together till they thicken; then cool and add one well-beaten egg and two tablespoonfuls of sugar. Cook in the oven in a dish set inside another filled with hot water, or in a double boiler.
The milk may be previously flavored with orange, lemon, or cocoanut.
PRUNE PUDDING.--Heat two and one half cups of milk to boiling, then stir in gradually a heaping tablespoonful of cornstarch which has been rubbed smooth in a little cold milk; let this boil and thicken for a minute, then remove from the fire. When cool, add three well-beaten eggs, two tablespoonfuls of sugar, and a cupful of prunes which have been stewed, then drained of all juice, the stones removed, and the prunes chopped fine. Pour into a pudding dish and bake twenty minutes.
Serve with or without cream.
PRIME WHIP.--Sift through a colander some stewed sweet California prunes which have been thoroughly drained from juice, and from which the stones have been removed. Beat the whites of three eggs to a stiff froth, and add two cups of the sifted prunes; beat all together thoroughly; turn into a pudding dish, and brown in the oven fifteen minutes. Serve cold, with a little cream or custard for dressing. Almond sauce also makes an excellent dressing.
RICE APPLE CUSTARD PUDDING.--Pare, and remove the cores without dividing from a sufficient number of apples to cover the bottom of a two-quart pudding dish. Fill the cavities of the apples with a little grated lemon rind and sugar, and put them into the oven with a tablespoon of water on the bottom of the dish. Cover, and steam till the apples are tender, but not fallen to pieces. Then pour over them a custard made with two cups of boiled rice, a quart of milk, half a cup of sugar, and two eggs.
RICE CUSTARD PUDDING.--Take one and one half cups of nicely steamed rice, four tablespoonfuls of sugar, and a pint of milk; heat to boiling in a saucepan. Then stir in very carefully the yolk of one egg and one whole egg, previously well beaten together with a few spoonfuls of milk reserved for the purpose. Let the whole boil up till thickened, but not longer, as the custard will whey and separate. When partly cool, flavor with a little vanilla or lemon, turn into a gla.s.s dish, and meringue with the white of the second egg beaten to a stiff froth. Cold steamed rice may be used by soaking it in hot milk until every grain is separate.
RICE SNOW.--Into a quart of milk heated to boiling, stir five tablespoonfuls of rice flour previously braided with a very little cold milk; add one half cup of sugar. Let the whole boil up together till well cooked and thickened; then remove from the stove, and stir in lightly the beaten whites of four eggs. Mold, and serve cold with foam sauce.
RICE SNOW WITH JELLY.--Steam or bake a teacupful of best rice in milk until the grains are tender. Pile it up on a dish roughly. When cool, lay over it squares of jelly. Beat the whites of two eggs and one third of a cup of sugar to a stiff froth, and pile like snow over the rice. Serve with cream sauce.
RICE WITH EGGS.--Steam rice as previously directed, and when sufficiently cooked, stir into half of it while hot, the yolks of one or two eggs well beaten with a little sugar. Into the other half, the whites of the eggs, sweetened and beaten to a stiff froth, may be lightly stirred while the rice is still hot enough to set the eggs.
Serve with the yellow half in the bottom of the dish, and the white part piled on top covered with whipped cream flavored with lemon or vanilla.
SNOW PUDDING.--Heat one half pint each of water and milk together, to boiling, stir into this a tablespoonful of cornstarch rubbed smooth in a little cold milk, and cook for five minutes. Cool partially and add the whites of two well-beaten eggs. Turn into molds and set in the ice box to cool. Serve with a cream made by stirring into a half pint of boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed smooth in a little cold milk, and half a cup of sugar. Cook until well thickened. Cool and flavor with a little lemon or vanilla. Or, if preferred, serve with a dressing of fruit juice.
STEAMED CUSTARD.--Heat a pint of milk, with which has been well beaten two eggs and one third of a cup of sugar, in a double boiler until well thickened. When done, turn into a gla.s.s dish, and grate a little of the yellow rind of lemon over the top to flavor. If desired to have the custard in cups, remove from the fire when it begins to thicken, turn into cups, and finish in a steamer over a kettle of boiling water.
STRAWBERRY CHARLOTTE.--Fit slices of nice plain buns (those made according to recipe on page 347 are nice for this) in the bottom of a pudding dish, and cover with a layer of hulled strawberries; add another layer of the buns cut in slices, a second layer of strawberries, and then more slices of buns. Make a custard in the following manner: Heat a scant pint of milk to boiling in the inner cup of a double boiler, and stir into it gradually, beating thoroughly at the same time, an egg which has been previously well beaten with half a cup of sugar, a teaspoonful of cornstarch, and a spoonful or two of milk until perfectly smooth. Cook together in the double boiler until well set. Cool partially, and pour over the buns and strawberries. Place a plate with a weight upon it on the top of the charlotte, and set away to cool.
POP CORN PUDDING.--Take a scant pint of the pop corn which is ground and put up in boxes, or if not available, freshly popped corn, rolled fine, is just as good. Add to it three cups of new milk, one half cup of sugar, two whole eggs and the yolk of another, well beaten. Bake in a pudding dish placed inside another filled with hot water, till the custard is set. Cover with a meringue made of the remaining white of egg, a teaspoonful of sugar, and a sprinkling of the pop corn.
SAGO CUSTARD PUDDING.--Put one half cup of sago and a quart of rich milk into the inner cup of a double boiler, or a basin set inside a pan of boiling water, and let it simmer until the sago has thickened the milk and become perfectly transparent. Allow it to cool, then add a cup of sugar, two well-beaten eggs, and a little of the grated rind of a lemon. Turn into a pudding dish, and bake only till the custard has set.
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