Part 7 (1/2)

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303. +Orgeat of Almond Milk.+-- 1 pound sweet and 12 bitter almonds are scalded in boiling water, freed from their brown skins and laid for 1 hour in cold water; drain the almonds on a sieve and pound them fine with 1 pound sugar and a few spoonfuls water; put the pounded nuts into a porcelain dish, pour over them 4 quarts cold water, add 2 teaspoonfuls vanilla extract and strain through a napkin. The napkin should be well washed in cold water and wrung out previous to being used. Put this almond milk into gla.s.s bottles and place them on ice before serving.

304. +The Polonaise.+-- Place a porcelain-lined saucepan over the fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1 lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6 and sugar to taste; beat the whole with an egg beater over the fire till nearly boiling; instantly remove, continue beating for a few minutes longer and serve hot in cups. This is served at the end of a ball or party shortly before the guests go home.

305. +Iced Tea.+-- Boil 1 quart milk with 4 tablespoonfuls sugar, add 1 ounces tea, cover and set aside for 5 minutes; then strain and when cold pour it into an ice form; finish with whipped cream the same as Coffee Ice.

306. +Iced Coffee.+-- Boil 1 quart milk with 4 tablespoonfuls sugar, add 1 cup coa.r.s.ely ground coffee, cover and let it stand for 15 minutes; then strain and when cold put it into an ice form, cover and set into cracked ice with a little rock salt sprinkled between; let it stand for hour; then thoroughly stir it with a long-handled spoon and mix with 1 pint whipped cream; serve in small cups.

307. +Bread Crumbs.+-- Take stale bread or pieces which are left from the table, put them in a long, shallow tin pan and place in a medium hot oven; leave the door of oven open a little, so that the bread may dry slowly; when it is dry and has become a delicate brown color put the bread on a pastry board and roll it fine with a rolling pin; sift the crumbs through a sieve, return those which remain in it back on the board and roll and sift again; continue in this way until all the crumbs have been rolled fine and sifted; put them into a jar or box until wanted.

308. +How to Prepare a Pudding Form.+-- Rub the inside of a form well with b.u.t.ter and thickly sprinkle it with fine bread crumbs; turn the form upside down, in order that the loose crumbs may fall out; the cover of the form must be treated the same way; fill form with the pudding mixture, put on the cover and tie it firmly with a cord; set the form in a vessel of boiling water so that ? of it is immersed; then cover the vessel and boil slowly till done; add more water according as it diminishes through boiling. The form may be put in a large saucepan of boiling water and the latter covered with a deep dish or pan; but care must be taken not to have too much water in the saucepan, otherwise it will get inside of the form.

BOILED AND BAKED PUDDINGS.

Half the quant.i.ty of any of the following recipes will be sufficient for a small family, but care must be taken in measurement to use only the _exact_ half.

309. +Plum Pudding.+-- Take pound finely minced suet, pound stoned raisins, pound well cleansed currants, pound finely cut citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1 teaspoonful salt, 2 cups bread crumbs, cup sour cream or milk, 1 cup syrup, 1 cup brown sugar, 1 pounds sifted flour, 1 teaspoonful baking soda dissolved in a little boiling water, 2 teaspoonfuls cream of tartar mixed with the flour and 1 gla.s.s brandy; mix all well together; have ready a large pudding form, rub the inside well with b.u.t.ter and sprinkle with bread crumbs; fill the mixture into the form and boil 4 hours; when done turn the pudding out onto a dish, pour brandy or rum over it, light and bring the pudding to table while burning; serve with hard sauce made as follows:--Stir 2 tablespoonfuls b.u.t.ter with 8 tablespoonfuls powdered sugar to a cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little nutmeg and the beaten whites of 2 eggs; sufficient for 20 persons.

If any of the pudding be left put in a stone jar and it will keep for a long time. When wanted cut off a piece sufficient for dinner, put it in a colander over a vessel of boiling water, cover with a plate, steam for hour and serve. The quant.i.ties cited in this recipe will make 1 large pudding or 2 medium sized ones.

310. +English Plum Pudding.+-- 1 pounds Muscatel raisins, 1 pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2 pounds bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6 ounces finely cut citron, the grated rind of 2 lemons, 1 ounce ground nutmeg, 1 ounce cinnamon, ounce ground bitter almonds and pint brandy; stone and cut up the raisins, but do not chop them; wash and dry the currants; mix all the dry ingredients together and moisten with the eggs, which should be well beaten; stir in the brandy and when all is well mixed b.u.t.ter and flour a strong pudding cloth; put in the mixture, tie up cloth very tightly, put into a large vessel of boiling water and boil from 6 to 8 hours; serve with brandy sauce.

This quant.i.ty may be divided and boiled in b.u.t.tered moulds. For small families this is the most desirable way, as the above ingredients will be found sufficient to make a pudding for 25 persons. This pudding is excellent, but any one troubled with dyspepsia had better not eat it.

311. +Biscuit Pudding.+-- 2 cups milk, 1 cup b.u.t.ter, 2 cups flour, 1 cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the grated rind and juice of 1 lemon; put the milk with of the b.u.t.ter over the fire; as soon as it boils stir in the sifted flour and keep on stirring until the contents of saucepan form into a smooth paste and loosen from bottom of saucepan; then transfer it to a dish and set aside to cool; stir the remaining b.u.t.ter to a cream and add alternately the yolks of eggs, the sugar and the paste; thoroughly stir this and add the lemon, vanilla and the 10 whites beaten to a stiff froth; fill into a well b.u.t.tered and floured form, boil 2 hours and serve with wine cream sauce. NOTE.--This pudding should be served as soon as taken from the form. The above ingredients will make a pudding sufficient for 10 persons.

312. +Cottage Pudding (baked).+-- Take 1 cups milk, 3 cups prepared flour, cup sugar, cup b.u.t.ter, 3 eggs and the grated rind of 1 lemon; stir b.u.t.ter and sugar to a cream, add by degrees the eggs and lemon and lastly, alternately, the flour and milk; b.u.t.ter a long tin pan, sprinkle with bread crumbs, pour in the mixture and bake hour; serve with wine or nutmeg sauce; in serving cut the pudding into squares; sufficient for 10 persons.

313. +Cottage Pudding (boiled).+-- Prepare a batter the same as in foregoing recipe, b.u.t.ter a pudding form, sprinkle with bread crumbs and pour in the mixture; the form should be about full; boil 2 hours and serve with following sauce:--Stir cup b.u.t.ter with 1 cups powdered sugar to a cream, add the yolk of 1 egg, some pitted or preserved cherries and 1 tablespoonful brandy; or add bruised strawberries, blackberries or peaches cut into small pieces.

314. +Cottage Apple Pudding.+-- Prepare a batter as for Cottage Pudding (baked) and add 3 cups finely cut apples; in other respects treat the same as foregoing recipe and serve with lemon sauce.

315. +Batter Fruit Pudding.+-- pound b.u.t.ter, 4 tablespoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless raisins and currants, cup finely cut citron, the grated rind of 1 lemon and a little nutmeg; stir b.u.t.ter and sugar to a cream and add the eggs by degrees; then add alternately the sifted flour and milk, next the fruit, lemon and nutmeg; b.u.t.ter a pudding form, sprinkle with bread crumbs, put in the mixture and boil 2 hours; serve with hard, brandy or punch sauce. NOTE.--The fruit should be dusted with flour before adding it to the batter; sufficient for 10 persons.

316. +Prince Regent Pudding.+-- After removing the crust off a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk over it; then stir 2 tablespoonfuls b.u.t.ter with 4 tablespoonfuls sugar to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, pound well cleansed seedless raisins, the bread and the beaten whites of the eggs; fill this into a pudding form which has been well b.u.t.tered and sprinkled with bread crumbs, close tightly and boil 2 hours: serve with sherry wine, cream or brandy sauce.

317. +Layer Pudding (German style).+-- Cut a 5 cent Vienna loaf of bread (after the crust has been removed) into thin slices; b.u.t.ter these on both sides, dip each slice into milk, lay them on top of one another and set aside; mix together cup stoned raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut citron and teaspoonful cinnamon; beat 8 eggs to a froth and add, stirring constantly, 1 pint milk; next b.u.t.ter a pudding form and sprinkle thickly with bread crumbs; put in a layer of the slices of bread, sprinkle over them some of the fruit mixture and 2 tablespoonfuls sugar; then put in another layer of bread, fruit and sugar; continue until all is used; then pour over it the milk and eggs, cover the form closely and boil 1 hours; serve with hard or cherry sauce; sufficient for 12 persons.

318. +Portugal Pudding.+-- Grate the crust from a small loaf of bread and soak the latter in milk; when soft press it out and put in a saucepan with 1 tablespoonful b.u.t.ter and 1 tablespoonful clarified dripping; stir for 5 minutes over the fire, transfer it to a dish and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls sugar, pound stoned raisins, pound well washed currants, the grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut citron, cup Cognac or rum and lastly the beaten whites of the eggs; b.u.t.ter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with hard or wine sauce; sufficient for 10 persons.

319. +Ipsilanti Pudding.+-- Mix 1 cup bread crumbs with 1 cup sweet cream and let it stand hour; stir pound b.u.t.ter with 6 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs; after this is well blended together add by degrees the bread, the grated rind of 1 lemon, 6 ounces finely cut citron, 4 tablespoonfuls bread crumbs fried in b.u.t.ter, 1 teaspoonful ground cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger; beat the whites of the 8 eggs to a stiff froth, mix all well together, fill the mixture into a pudding form which has been well b.u.t.tered and sprinkled with bread crumbs, boil 2 hours and serve with wine or cherry sauce.

320. +Fine Cherry Pudding (of fresh fruit, for a family of 6).+-- pound finely chopped suet, pound flour, 2 eggs, 2 tablespoonfuls sugar, pint milk or water, 1 teaspoonfuls baking powder sifted with the flour and a little salt; mix all the ingredients together; add pound cherries (minus the pits) to the batter and fill the mixture into a pudding form which has been well b.u.t.tered and sprinkled with bread crumbs; boil the pudding 2 hours and serve with the following sauce:--Stir 2 tablespoonfuls b.u.t.ter with 8 of powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls Cognac, rum or sherry wine and lastly the whites of the eggs beaten to a stiff froth and cup stoned cherries. 2 tablespoonfuls of lard, b.u.t.ter or clarified drippings may be subst.i.tuted for suet, and instead of cherries any other kind of fruit may be used.

321. +Cherry Pudding (of preserved Cherries).+-- pound finely chopped suet, 2 cups flour, 1 teaspoonfuls baking powder, 2 tablespoonfuls sugar, teaspoonful salt, 2 eggs and 1 cup milk or water; sift flour, sugar, salt and powder into a bowl and mix them with the finely chopped suet; make a hole in center, put in the yolks of the 2 eggs, gradually add the milk and mix the whole into a smooth batter; lastly add the whites of the eggs, beaten to a stiff froth; put a can of preserved cherries in a colander or sieve, drain off all the liquor and stir 1 cup of the cherries into the batter; b.u.t.ter well with b.u.t.ter or lard a pudding form and dust it with finely sifted bread crumbs; fill in the mixture, put on the cover and tie it tightly with a string; place the form in a large saucepan of boiling water (the form should not be immersed in the water more than half its depth), cover the saucepan with a deep dish or pan, so that no steam can escape, and boil 2 hours; according as the water boils away add more boiling water; when done turn the pudding onto a round plate and serve with the following sauce:--Put 1 tablespoonful cornstarch in a saucepan and mix it with a little cold water; add 1 cup boiling water, stirring constantly, and let it boil for 2 minutes; then remove it from fire, add 1 cup cherry syrup, 1 teaspoonful vanilla, a little more sugar, 1 gla.s.s sherry wine and lastly 2 tablespoonfuls preserved cherries. 1 tablespoonful lard or b.u.t.ter may be used instead of suet. This pudding can be made of all kinds of preserved fruit; sufficient for a family of 6 persons.

322. +Cherry Batter Pudding.+-- Stir cup b.u.t.ter with 3 tablespoonfuls sugar to a cream, add by degrees 4 eggs and alternately 4 cups Hecker's prepared flour and 2 cups milk; then add 1 quart cherries; b.u.t.ter a pudding form, sprinkle with bread crumbs, put in the mixture, cover the form, set in a kettle of boiling water, so that the form is half immersed, and boil 2 hours; serve with cherry, hard or wine sauce; or stir one cup pitted cherries into the hard sauce. NOTE.--If fresh cherries are not available the California canned cherries may be used, and will be found excellent.

If canned fruit is used drain off the juice and only put the cherries into the batter, using the liquor either for the sauce or to make a form of jelly (see Jelly). California preserved peaches and apricots also make very fine puddings. The above recipe is sufficient for 12 persons.

323. +Plain Suet Pudding.+-- pound finely chopped suet, 4 cups sifted flour mixed with 3 teaspoonfuls baking powder, 1 teaspoonful salt, cup sugar, 4 eggs and 1 pint milk; beat up the eggs and add the salt and milk; when this is well beaten together add the flour with the powder and sugar, mix the suet with a little flour and stir it into the batter; b.u.t.ter a pudding dish, sprinkle with bread crumbs, pour in the mixture, put on the cover, set the form in a kettle of boiling water, so that the water covers half of the form, and boil 2 hours; serve with strawberry sauce made as follows:--Stir 2 tablespoonfuls b.u.t.ter with 1 cup powdered sugar to a cream; wash and mash finely 1 cup strawberries and mix them with the sauce; stir a handful of whole berries into it, put the sauce into a gla.s.s dish, smooth it with a knife and set some whole strawberries all around the top. Pitless cherries, cut up peaches, pitless plums or blackberries may be subst.i.tuted for strawberries. The above quant.i.ties will make a pudding sufficient for 12 persons.