GINGER PUDDING NO. 2 1⁄2 pound bread crumbs. 14 pound butter 14 pound moist sugar Warm the butter, and mix with the sugar; mix the ginger with the bread crumbs; then mix all together thoroughly, put into a buttered basin, and steam for three or four hours. BROWN GINGER PUDDING 2 ounces bread raspings 3 ounces butter 1 tablespoon Golden Syrup I ounce sugar Make the milk hot, and melt the butter and Golden Syrup in it, pouring over the bread raspings. Cover, and let them remain for half an hour. Now mix in thoroughly the ginger, sugar and candied lemon. Put the mixture in a well buttered mold, and steam for three hours. Serve sweet white sauce with the pudding. GREEN GINGER PUDDING 4 ounces bread crumbs 4 ounces green ginger 2 ounces flour 14 pint of milk 2 ounces butter In weighing the ginger for this pudding, it is best to weigh it in the basin in which it will be mixed, then the syrup will ' not be wasted. Weigh the basin first, and then put in the ginger with a proper proportion of the syrup. Cut up the ginger in bits about as large as a pea. Add the bread crumbs to the ginger. Heat the milk, melting the butter in it, and pour it over the bread crumbs and ginger. in the flour very carefully, and stir well together. mixture in a well buttered mold, and steam for three hours. Serve with any sweet sauce. Now mix Preserved ginger GINGER WITH CREAM Whipped cream Cut up some ginger about the size of peas, and put a teaspoon and a very little syrup in each paper ramequin case. Fill the cases with whipped cream, and serve. SEMOLINA MOLD 2 ounces semolina I ounce sugar I pint milk 1⁄2 teaspoon vanilla Rinse a saucepan with cold water, then put in the milk and sugar. When it boils, add the semolina slowly, stirring all the time. Cook for three-quarters of an hour, then add the flavoring. Then rinse out a mold with cold water, pour the mixture in, and let it stand until cold. Prepare this exactly as for milk rice. Any other flavoring can be substituted for the nutmeg. A strip of thin lemon peel simmered for the last half hour in the milk makes an agreeable flavoring. MAPLE MARGUERITES 11⁄2 cups brown sugar 1/2 cup water 1⁄4 to 1⁄2 teaspoon maple flavoring Boil the sugar and water together until it threads or, when dropped into cold water, will form a soft ball. Allow the syrup to cool for a moment or two, add the flavoring, and beat until of the proper consistency to spread. Add half of the nuts, and drop by spoonfuls on the crackers. While still fresh, sprinkle over the remainder of the chopped nuts. I ounce of barley I ounce of rice I ounce of sago RESTORATIVE JELLY 2 pints water 1⁄2 small lemon I tablespoon sugar Thoroughly wash the rice, sago, and barley, and put into a double saucepan with the water, also lemon rind cut thin. Let them simmer for three hours, then strain, and add the sugar. Serve cold. Wash the tapioca, and put it in a pie dish. Cover it with boiling water, and let it stand an hour. Pour off any of the water that has not been absorbed. Meantime, put the milk to simmer with the lemon rind, until it is nicely flavored, then remove the lemon, and add the sugar and butter. Sprinkle the bread crumbs over the tapioca, and pour over the milk. Grate a little nutmeg over the pudding, and bake for an hour in a moderate oven. TAPIOCA AND APPLE PUDDING I ounce tapioca I pint of milk I dessertspoon sugar 1⁄2 ounce butter 1⁄2 pint stewed apple Wash the tapioca, and soak it in as much water boilingas will cover it, for an hour. Boil the milk and put in the sugar and butter. Place the apples at the bottom of a pie dish. Now pour away any water that has not been absorbed by the tapioca, and spread the tapioca over the apples. Pour in the sweetened milk, and grate a little nutmeg over all. Bake in a moderate oven for an hour. PINEAPPLE TAPIOCA PUDDING 3/4 cup minute or pearl tapioca 1/4 cup lemon juice Cold water to cover 21⁄2 cups boiling water I cup finely cut pineapple I cup finely cut pineapple Soak the pearl tapioca in cold water to cover for several hours or use the minute tapioca which does not require soaking. Drain, and add the boiling water and the salt. Cook in a double boiler until thoroughly transparent. Then add the sugar and lemon juice. Cut sliced pineapple into small pieces, and stir in the tapioca. Serve cold. 2 ounces of butter 2 ounces flour CASTLE PUDDINGS 11⁄2 ounces sugar I teaspoon baking powder Beat the butter and sugar until it is like cream, then add the grated lemon rind. Put in the flour, to which has been added the baking powder, a little at a time, beating it well as the flour is added. Butter some small molds, and bake fifteen minutes. Serve with sweet or lemon sauce. Angelica handles and crystallized cherries may be added if desired, to form into little baskets. 6 castle puddings CASTLE BASKETS 4 ounces red currant jelly 3 gills of cream 3 ounces of angelica 2 ounces cocoanut Take the castle puddings, which should be a day old, carefully scoop out the middle, roll them in a little jelly then in the cocoanut, so that they are well covered. Whip the cream with the sugar until thick; add the lemon juice and fill the baskets with this. Cut the angelica into long strips, and form the handles to the baskets. Serve cold. FRUIT DESSERTS Laden with fairest fruit that hung to the eye COMPOTE OF MIXED FRUITS MILTON. Strawberries, Grapes, Raspberries, Nectarines, Green Figs, Melon, Pineapple, etc. Cut up the larger fruits, and sift a little sugar over all in a dish. Make a syrup of the following: One pound of sugar, one and a half pints of water. Boil together until reduced to a pint, and pour over while hot, and let it stand on ice for twenty-four hours. Turn into a salad bowl, and serve very cold. Make plenty of syrup so that the fruit floats about in it. COMPOTE OF FRUIT WITH RICE Prepare one-third of the boiled rice recipe. Prepare a fruit dressing of the following ingredients: 1/4 cup pineapple juice 3/4 cup boiling water 1⁄2 cup sugar 1⁄2 tablespoon cornstarch Braid the cornstarch in a little cold water. Stir into the boiling water, and cook slowly an hour or more in a double boiler. Add the sugar, and the pineapple juice, and reheat. Add one-half cup of diced pineapple, eight to ten California cherries - canned or fresh-cut in small pieces, one-quarter cup diced bananas and two tablespoons lemon juice. |