vent oiling. Add to the milk, and let them simmer on the stove for a quarter of an hour; then pour over the bread crumbs, and add the sugar, flour and lemon. 5 cups of milk 1/3 cup of meal 1 teaspoon of salt INDIAN PUDDING 1⁄2 cup of molasses 2 tablespoons butter chopped I teaspoon of ginger Cook the milk and meal in a double boiler 20 minutes; add the other ingredients. dish and bake two hours. and butter, or cream. Put the mixture in a pudding Serve with hot maple molasses FIG AND INDIAN PUDDING I cup corn meal I cup finely chopped figs 1 teaspoon salt 6 cups of milk and cream mixed I tablespoon melted butter Cook the corn meal with 4 cups of the milk, add the figs and salt, molasses and butter. Pour into a buttered pudding dish and bake in a moderate oven four hours. When partly cooked add the remainder of the milk without stirring the pudding. CHRISTMAS PLUM PUDDING NO. 1 1⁄2 pound raisins 1⁄2 pound sultanas 1⁄2 pound almonds 1⁄2 pound pine kernels 11⁄2 pound demerara sugar 1⁄2 pound butter 14 pound mixed peel I pound bread crumbs 1 lemon, rind and juice 2 wineglasses brandy Stone the raisins, pick over, and wash the sultanas, shred the peel, blanch the almonds, clean the pine kernels, and put them both through a nutmill, and then pound them, and grate the nutmeg and lemon rind. Mix all these with the bread crumbs, sugar, and apples which must be peeled, cored and chopped. Chop the butter, and add to the mix ture with the nutmeg and lemon juice. Let the ingredients stand for a night. Add the brandy, and mix together thoroughly. Put into well buttered molds, and allow pudding to steam for seven hours, and when warming again for use, for about half the time. CHRISTMAS PLUM PUDDING NO. 2 I pound of raisins I pound of sultanas 1⁄2 pound bread crumbs 14 pound flour 1⁄2 pound almonds 14 pound crystallized cherries 6 ounces of peel I tablespoon mixed spice 1/4 of a nutmeg 1⁄2 lemon and rind 1⁄2 carrot grated 14 pound walnuts 1⁄2 tumbler brandy Proceed in the same way as in No. 1, by mixing all the dry ingredients first together; the nuts should all be carefully prepared by removing every particle of skin, and put them through the nut mill twice if necessary; then pound them well in a mortar. Put into buttered molds, and steam about three hours. Grate the carrot, cut the crystallized cherries up fine, add these to the mixture, stir well, and allow to stand over night. Add the brandy next morning, and follow the same directions with regard to boiling. CHRISTMAS PLUM PUDDING NO. 3 I pound each of raisins and cur rants I pound of bread crumbs. 14 pound each of candied lemon, citron and orange 4 ounces of flour 1⁄2 pound sugar I dozen each of sweet and bitter almonds I pound of butter I nutmeg Grated rind of a lemon 1⁄2 pint milk 2 sherry-glasses brandy Stone the raisins, pick the currants, shred the candied lemon, citron, and orange; blanch, chop and pound the al monds, and grate the nutmeg. Mix all well together with the fresh lemon rind, bread crumbs, sugar and flour. Warm the butter slightly, and beat it up, and then add it to the other ingredients, mixing thoroughly. Cover the mixture carefully, and set it aside for at least six hours; it is better left over night. Then add the milk and brandy, and mix again thoroughly. Put the mixture into buttered molds, and steam for seven hours. Stir the Dissolve the cornstarch in a little cold water. sugar into the milk, and place it on the fire. When it begins to boil, add the dissolved cornstarch. Stir constantly for a few minutes. After it becomes of the right consistency it can be left to cook for half an hour, to do away entirely with the raw taste resulting from too little cooking. When thoroughly cooked, remove from fire, add the vanilla, and turn into a mold. Serve with fruit sauce or thick cream. CARAMEL CORNSTARCH PUDDING 1 tablespoon sugar 1/4 teaspoon salt 4 tablespoons cornstarch 2 tablespoons water 1⁄2 cup caramel To prepare the caramel, melt one-half cup granulated sugar. Stir over the fire until it becomes a rather dark brown but clear color, taking care not to burn. Add onehalf cup boiling water slowly, and cook until the hardened sugar is dissolved. Caramel may be bottled up, and kept indefinitely, to be used for coloring and flavoring. Heat the milk with the caramel in a double boiler. Mix sugar, salt and cornstarch, and braid with cold water. Turn the hot milk into the cornstarch, stirring meanwhile, and return to the double boiler, and cook forty-five minutes, stirring occasionally. Turn into molds or into a large dish. Serve with whipped cream. 2 cups milk 1/4 cup sugar CHOCOLATE BLANC MANGE 1/4 cup cocoa 1/4 cup cornstarch 1⁄2 teaspoon vanilla Blend the cornstarch with an equal amount of milk. Heat the remainder of the milk in a double boiler; add the sugar, cocoa and vanilla. Add the moistened cornstarch, stirring until the milk has thickened. Cook one to two hours in the double boiler. Serve with a sauce. Malted milk may be substituted for the cocoa. COCOANUT BLANC MANGE 4 tablespoons cornstarch. 2 cups milk 4 tablespoons sugar 1⁄2 cup cocoanut Moisten the cornstarch with four tablespoons of milk. Heat the remainder of the milk with the cocoanut. When the flavor is entirely extracted from the cocoanut, strain it out. Add the sugar and moistened cornstarch. Stir until thickened; then cook in a double boiler one to two hours. Turn into individual molds wet with cold water or into a shallow, oblong pan, and cut into squares. 1 tablespoon butter 3 tablespoons sugar I quart milk DATE SURPRISE 4 tablespoons cornstarch I cup chopped dates I teaspoon almond extract 1⁄2 teaspoon vanilla Heat the milk and sugar in a double boiler. Mix the cornstarch in cold milk, and stir in the hot milk. Cook twenty minutes. Add chopped dates. Remove from the heat, and add almond and vanilla extract. Serve with whipped cream with a seeded date on top. |