German Pudding

From a
1902
cook book
~~~~~~~

.

The Germans excel in Puddings,
and this one that bears the National name
can hardly fail to please the most fastidious taste,
if the directions given are very carefully carried out.
__________________________________________

.

Put 1 pt. of Sifted Flour into a bowl of convenient size,
and moisten by stirring in gradually
1 Gill, (= 1/2 c.) of hot Boiled Milk.
Add 1 salt-spoon, ( = 1/4 tsp.) of Salt,
with 1/4 lb. of Melted Butter,
and put the whole together into a pan over a moderate fire,
and stir constantly,
but gently,
until the Batter thickens.
Now remove it from the fire,
but continue to work the Paste.
When quite smooth,
return it to the fire and continue to stir it,
adding,
a little at a time,
1/4 lb. of Sugar,
a flavoring of Vanilla
or
Orange-rind,
another 1/4 lb. of Warmed Butter,
and a little more Salt,
with the Yolks of 10 Eggs.
let this continue on the fire until it begins to get frothy,
when the Whites of the 10 Eggs must be added,
which, meanwhile,
must have been beaten as light as possible.
Have ready a well-Buttered Pudding-mould
strewn with finely Powdered Sugar and Flour,
or Bread-crumbs,
and into this
pour the Mixture
as soon as the Whites of the Eggs have been stirred in.
A round, dome-shaped mould is the usual one
adopted for this Pudding,
and is very pretty.
Directly the mould is filled,
it must be placed in a stew pan holding boiling water.
Do not let the water reach to more than 1/2 the height of the mould.
Set the stew pan on the stove where the water may be kept at boiling-point,
but do not allow its quantity to be reduced,
which can be managed by replenishing it when necessary
from a kettle of water kept constantly boiling and ready.
In about 45 minutes the Pudding will be done.
Turn it out,
and serve with any Sweet Sauce you prefer.
In Germany they commonly use
Sherry Wine
made very hot,
and merely sweetened with
White Sugar.
:::::::::::
````````````

Arrowroot Pudding

From an
1888
cook book
~~~~~~~~

.

Mix 4 spoonfuls of Arrowroot
with 1 teacup (=1/2 c.) of new Milk,
then boil nearly 1 Qt. of Milk
and stir in the Arrowroot.
When almost cold add 2 well beaten Eggs,
2 spoonfuls of melted Butter,
Sugar to taste,
and a little Nutmeg.
Bake about 20 minutes.
~~~~~~~~~~~~~~~

Cottage Pudding

From a
1920's
cook book
~~~~~~~

.

1 Egg
1/4 c. Butter
1/4 c. Sugar
1 c. Milk
2 1/4 c. Flour
1/2 tsp. Salt
3 Rounded tsp. Baking Powder
.
.

Mix well,
and bake like a Cake.
Use medium flame.

.

Serve with
Lemon Sauce,
or
Strawberry Sauce.
===========

Mousseline Pudding

From a
1902
cook book
``````````

.

Take the Rind of 2 Lemons,
and with the Juice,
mix in 2 ozs. of Powdered Sugar,
2 ozs. of Fresh Butter,
a pinch of Salt,
and the Yolks of 4 Eggs.
Put in a stew pan and stir briskly;
let the Mixture just come to a boil.
Set it to cool in a basin;
when quite cold,
stir in 1 more Egg Yolk.
Whip 4 Egg Whites to a firm froth,
and mix in carefully,
so that the Mixture is perfectly smooth and uniform.
Butter a plain mould,
fill with the Mixture,
steam for 45 minutes.
"""""""""""""""""""""""""

.

Serve with Fruit Sauce.
~~~~~~~~~~~~~~~~~~

Snow Balls

From a
1928
cook book
::::::::::::::

.

4 Tbsp. Butter
few drops Lemon Juice
1/2 c. Sugar
2/3 c. Milk
1 1/2 c. Pastry Flour
1/4 tsp. Salt
3 tsp. Baking Powder
2 Egg Whites
1/2 tsp. Vanilla
.

Cream the Butter,
adding a few drops of Lemon Juice
to make the Butter light colored.
Gradually add the Sugar.
Sift Flour,
Baking Powder,
and Salt
together.
Add alternately with the Milk
to cream Butter and Sugar.
Add Vanilla
and fold in
Stiffly beaten Egg Whites.
Half fill small greased cups.
Cover tightly
and steam about 30 minutes.
Serve hot with Lemon,
or any Fruit Sauce.

.

Makes 6 to 8
~~~~~~~~

Banana Pudding

From an
1897
cook book
))))))))))

.

Put 1 Qt. of Milk in a double boiler,
when brought to the boiling point
add to it 4 Eggs,
beaten with 1 c. of Sugar,
stir constantly until it begins to thicken,
and remove at once.
If allowed to stand a moment
the Custard will curdle.
If you are unfortunate enough to have it curdle,
pour in about 1 Tbsp. of cold Milk,
and beat rapidly for a few minutes
with a Dover Egg Beater.
When cool pour over thinly sliced Bananas,
in a deep dish,
ornament the top with the beaten Whites of 1 Egg
into which stir sufficient Sugar to stiffen.
Drop this from a spoon at intervals,
and place on the top of each drop of Frosting
a square 1/2 inch of Currant or Grape Jelly.
_ _ _ _ _ _ _ _ _ _

Queen of Puddings

From a
1902
cook book
^^^^^^^

.

3/4 lb. Suet
chopped and mixed with
1 Tbsp. Flour,
3/4 lb. Raisins,
3/4 lb. Currants,
3/4 lb. Sugar,
3/4 lb. Fresh Bread-Crumbs,
grated Rind of 1 Lemon,
1/4 lb. Candied Orange-Peel and Citron,
shredded,
1/2 tsp. ground Cinnamon,
1/2 tsp. Cloves,
1/2 tsp. Nutmeg,
and 1/2 tsp. Allspice.
Mix the Materials together,
and add
6 Eggs,
and 1/2 c. Brandy.
Wet a strong cloth
and dredge it with Flour,
and a little Butter;
turn the Mixture into it
and draw the cloth into a bag,
leaving enough room for the Pudding
to swell a little.
Put it into a pot of boiling water
and let it boil from 4 to 5 hours,
then turn carefully into a dish.
v

Sweet Potato Pudding

From a
1902
cook book
~~~~~~~

.

To a Large Sweet Potato,
weighing 2 lbs.
allow
1/2 c. Sugar,
1/2 lb. Butter,
1 gill (= 1/2 c.) Sweet Cream,
1 gill (= 1/2 c.) Strong Wine or Brandy,
1 grated Nutmeg,
and a little Lemon-Peel,
and 4 Eggs.
Boil the Sweet Potato until thoroughly done,
then mash it up fine,
and while hot
add the Sugar,
and Butter.
Set aside to cool
while you beat the Eggs light,
and add the Seasoning last.

.

Line tin plates with Puff Paste
and pour in the Mixture.
Bake in a moderate,
but regularly heated oven.

.

When the Puddings are drawn from the fire,
cover the top with thinly sliced bits of preserved Citron,
or Quince marmalade.
Strew the top thickly with
Granulated White Sugar and serve,
with the addition of a glass of Rich Milk
for each person at the table.

~~~= = = = =~~~

Strawberry Float

From an
1897
cook book
~~~~~~~~

.

Scald 1 Qt. of Milk
and pour it over the Yolks of 4 Eggs,
and the Whites of 2 Eggs,
which have been beaten with 1/2 c. Sugar.
Pour into a double boiler
and stir over the fire until the Custard thickens;
add a pinch of Salt,
and when partly cooled flavor with Vanilla.
In a glass dish
put a layer of hulled and washed Berries,
pour over them a portion of the Custard,
then add another layer of Berries,
and the remainder of the Custard.
Whip the Whites of the 2 Eggs with
2 Tbsp. of Powdered Sugar until stiff and glossy;
add a few drops of Vanilla
and heap over the Fruit.
Dot the top with a few Berries
and serve.
______

.

Raspberry Float
~~~~~~~~~~~
Use Raspberries instead of Strawberries,
and proceed as above.
^^^^^^^^^^^^^^^

Christmas Pudding

From an
1897
cook book
;;;;;;;;;;;;;;

.

a Christmas Special
______________

.

10 Crackers
1 Qt. Milk
8 Eggs
1 lb. Sugar
1 c. Molasses
1 c. Brandy
1 lb, Suet, {chopped
1 large Tbsp. Salt
1 Tbsp. Nutmeg
1/2 Tbsp. Mace
1 Tbsp. Cloves
1 Lemon Rind, {grated
1/4 lb. Citron
1 lb. Currants
1 1/2 lbs.
.

Pound the Crackers
and add them to
1 Qt. of Milk.
Mix and let it stand over night.

In the morning
rub through a colander,
add the Eggs,
Sugar,
Molasses,
Brandy,
Suit,
Salt,
Nutmeg,
Mace,
Cloves,
grated Lemon Rind,
Citron,
Currants,
and Raisins.
Mix together well.
Boil for 5 hours.
:::::::::::::::::::::

Carrot Pudding

From a
1929
cook book
`````````

.

1 1/2 c. grated Carrots
1 1/2 c. Sweet Milk
2 c. Flour
1 tsp. Cinnamon
1 tsp. Allspice
1 tsp. Cloves
1 tsp. Nutmeg
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. chopped Suet
1 c. Raisins
some Citron
some Currants
a few Nuts, (any kind)
1 c. Sugar
.

Mix all together.
Steam for 3 hours or more.
```:::"""".........

Snow Pudding

From a
1929
cook book
:::::::::::::

.

1 c. Sugar
1/4 c. Lemon Juice
3 Egg Whites
1 Tbsp. Gelatin
1/4 c. Cold Water
1 c. Boiling Water
.

Soak the Gelatin,
and dissolve in Boiling Water.
Add the Lemon Juice and Sugar.
Strain, and set aside to cool.
When it begins to harden,
stir with a beater several times.
When quite firm,
beat with a beater until it is frothy.
Add the Egg-Whites, beaten stiff,
and continue to beat the Mixture
until it holds its shape.
Serve with a thin Custard.
;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;

Raisin Puff Pudding

From a
1912
cook book
...............

.

1/2 c. Butter
2 Tbsp. Sugar
1 Egg
1 c. Milk
2 c. Flour
3 tsp. Baking Powder, (in 1 c. of the Flour)
1 c. Raisins, {chopped
.

Warm the Water
and add the Sugar and Egg well beaten;
stir all until well mixed,
then add 1 c. Flour with Baking Powder;
lastly Raisins with the other 1 c. Flour;
steam 1 hour
and serve with plain sauce.
:::::::::::::::::::::::::::::::::::

Fruit Dumplings

From a
1920's
cook book
**********

.

1 pt. Flour
1 cooking spoon Lard
1 level tsp. Baking Soda
some Milk
2 rounded tsp. Cream of Tartar
some Salt
.

Work Lard into Flour
which has been mixed and with
Cream of Tartar,
Baking Soda,
and Salt.
Add sufficient Milk to make a soft Dough.
Roll and cut into squares.
Place slices of cooked Apples,
Peaches,
or Pears,
or Fresh Berries
on each square.
Fold over and pinch edges.
Turn upside down in a bread pan,
4 to a pan.
Make a syrup of
1 c. Sugar,
1 Tbsp. Butter,
and 1 pt. Boiling Water.
Pour Syrup over Dumplings,
and bake over a low flame for 45 minutes.
Serve with,
or without Cream.
::::::::::::::::::::::::

Hard Gold Sauce

From a
1915
cook book
~~~~~~~~

.

1/2 c. Butter creamed with 1 c. Brown Sugar;
flavor with Vanilla.
Beat the Butter to a cream
and add the Brown Sugar.
Beat thoroughly.
Smooth into shape
and grate Nutmeg thickly upon the top.
Keep cool.
T he Yolk of an Egg is a very nice addition
beaten up with the Sauce.
~~~~~~~~~~~~~~~~~

Orange Pudding

From a
1912
cook book
**********

.

Peel and slice 3 Oranges,
Sugar them slightly;
make a Custard from
1 pt. Milk,
Yolks of 3 Eggs,
1/2 c. Sugar;
when cool, stir in the Oranges,
turn into a baking dish,
cover with a Meringue made from
the Whites of the Eggs,
and 3 Tbsp. Sugar;bake 15 minutes
and serve cold.
*************

Christmas Plum Pudding

From a
1902
cook book
- - - - - - - -

.a Christmas Special
.

This recipe makes one very large,
or several small Puddings:
~~~~~~~~~~~~~~~~~~~~

.

Take
1 1/2 lbs. of Bread-Crumbs,
1/2 lb. of Flour,
2 lbs. of finely shred Beef Suit,
2 lbs. of Raisins,
2 lbs. of Currants, washed, picked, and dried,
2 lbs. Sugar,
1/4 lb. of Candied Lemon and Citron Peel,
that is
2 ozs. of each.
Also, 2 small Nutmegs, grated,
the Juice of 1 Lemon,
and the rind finely chopped,
1 tsp. of Salt,
2 ozs. of sweet Almonds, blanched and sliced,
16 Eggs,
1 glass of Brandy,
and as much Milk as will wet it,
but no more than that,
as it makes the Pudding heavy.
It should be as stiff as paste.
Mix all of the dry ingredients thoroughly,
then add the Eggs and Milk,
and last of all,
the Brandy.
Boil it, and keep boiling for 10 hours.
:::::::::::::::::::::::::::::::::::::::::::::::::::

.

Best Sauce for Plum Pudding
...............................................
Take 1/2 lb. of Butter,
wash the Salt from it,
and cream until very light;
stir in 3/4 lb. of Brown Sugar,
and the beaten Yolk of 1 Egg;
simmer over a slow fire or
on the back of a stove for a few minutes,
and when at boiling heat
add 1/2 pint of good cooking Wine.
Serve in a sauce-boat,
and sprinkle Nutmeg over the surface.
______________________________________
If you would serve your Pudding
in true English style,
have ready 1 gill (1/2 cup) of pure Alcohol,
and the pudding being turned out in a
large and handsome platter,
just as the servant enters the dining-room
let another person outside the door be furnished
with a lighted match.
Having poured the Alcohol over the Pudding,
ignite it with the match,
and a beautiful, leaping blue flame will
gladden the eyes of the beholders.
^^^^^^^^^^^^^^^^^^^^^^^^

Thanksgiving Pudding

From an
1888
cook book
................

.

A Thanksgiving Special
- - - - - - - - - - - - - - - - -

.

Pound 20 Crackers fine,
add 5 c. of Milk,
and let it swell.
Beat well 14 Eggs,
a pint bowl of Sugar,
1 teacup ( 1/2 c. ) of Molasses,
2 small Nutmegs,
2 tsp. of ground Clove,
3 tsp. of ground Cinnamon,
2 tsp. of Salt,
and 1/2 tsp. of Baking Soda,
and add to the Cracker lastly
a pint bowl heaped of Raisins,
and Citron if you like.

.

This quantity will make two Puddings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Gelatine Sauce

From a
1912
cook book
\\\\\\\\\\\

.
11

1 Tbsp. Gelatine and soak in 1 gill (1/2 c.) of Water one hour,
beat the Yolks of 3 Eggs, with 4 Tbsp. of Sugar,
stir into 1 pt. of hot Cream;
cook one minute,
add the Gelatine,
strain,
and when cool flavor to taste.
~~~~~~~~~~~~~~~~~~~~

Orange Fool #2

From a
1946
cook book
^^^^^^^^^^

.

6 Oranges
3 Eggs
2 c. Cream
some Sugar
some Nutmeg
some Cinnamon
.

Squeeze and strain the juice from the Oranges.
Beat the Eggs and add to them
the Cream and the Orange-juice.
Sweeten to taste.
Add a sprinkle of grated Nutmeg
and powdered Cinnamon.
Cook in a double boiler,
stirring constantly until the mixture coats the spoon.
Pour into glass dishes and chill thoroughly before serving.
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = =