the kettle

this.

real value of the old English plum pudding, I take

first

pudding saved (?) the ship and quickly brought all safely to their desired

haven. Note well the instructions given in the receipt part of the item, as they

will all be found correct and worthy to be followed, on land as well as on the

sea.

I take the item from the Detroit Free Press, but it originated with the

Times, as credited above.

It is as follows:

English Plum Pudding. — It was about the stormiest voyage I ever

see.

We left the Hook on November 5, 1839, in a regular blow, and struck

worse weather off the Banks (New Foundland), and it grew dirtier every mile

we made. The old man was kind of gruff and anxious like, and wasn't

easy to manage. This ain't no Christmas story, and ain't got no moral to it. I

was second mate and knowed the captain pretty well, but he wasn't sociable,

and the nearer we got to land according to our dead reckoning (for we hadn't

been able to take an observation) the more cross-grained he got. I was eating

my supper on the 24th, when the steward he comes in, and says he, " Captain,

plum pudding to-morrow, as usual, sir? " It wouldn't be polite in me to give

what that captain replied, but the steward he didn't mind. All that night and

next day, the 25th of December, it was a howling storm, and the captain he

kept the deck. About 3 o'clock Christmas day dinner was ready, and a

precious hard time it was to get that dinner from the galley to the cabin on

account of the green seas that swept over the ship. The old man, after a bit,

came down, and says he, "Where's the puddin'?" The steward he come in

"Washed

just then as pale as a ghost, and says he showing an empty dish:

overboard, sir." It ain't necessary to repeat what that there captain said.

Kind of how it looked as if the old man had wanted to give himself some

I disremember whether

heart with that pudding, and now there wasn't none.

a passenger as said "that, providing we only reached port safe, in

such a gale puddings was of no consequence. " I guess the old man most bit

Just then the cook

his head off for interfering with the ship's regulations.

he came into the cabin with a dish in his hand, saying: " There is another

pudding. I halved 'em," and he sot a good-sized pudding down on the table.

Then the old man kind of unbent and went for that pudding and cut it in big

hunks, helping the passenger last, with a kind of triumphant look. He hadn't

swallowed more than a single bit than the first mate he comes running down,

and says he: "Lizard Light on the starboard bow, and weather brightening

up." "How does she head?" "East by north." "Then give her fuL three

points more northerly, sir, and the Lord be praised." And the captain, he

swallowed his pudding in three gulps, and was on deck, just sajing, "I

knowed the pudding would fetch it," and he left us. We was in Liverpool

three days after that, though a ship that started the day before us from New

York was never heard of. This here is the receipt for that there pudding:

Take six ounces of suet, mind you skin it and cut it up fine. Just you use

the same quantity of raisins, taking out the stones, and the same of currants;

always wash your currants and dry them in a cloth.

Have a stale loaf of

bread, and crumble, say three ounces of it.

You will want about the same of

sifted flour.

Break three eggs, yolks and all, but don't beat them much. Have

a teaspoonful of ground cinnamon and grate half a nutmeg.

Don't forget a

teaspoonful of salt.

You will require with all this a half pint of milk we

kept a cow on board of ship in those days say to that four ounces of white

sugar.

In old days angelica root candied was used it's gone out of fashion

now. [Angelica grows all over the United States, as well as Europe, has

it wasn't

—

—

;

PUDDINGS.

333

and was, at least, once believed to be a very valuable medibut used more, of late, merelj' for the agreeable flavor it imparts to other

medicines.

The root is of purplish color, and is to be sliced up and cooked in

sugar, if "candied," as referred to above, the same as citron or lemon, etc., are

King sets it down as "aromatic, stimulant, carminative, diaphoretic,

done.

expectorant (this often used in cough or lung medicines), diuretic and emenagogue." Used in flatulent colic and in heartburn. It is said to promote the

menstrual discharges. In diseases of the Urinary organs, as calculi and passive

dropsy, it is used as a diuretic, in decoction with uviursa and eupatoriautn

purpuseum (queen of the meadow). Dose of the powder 30 to 60 grs. of the

decoction (tea), 2 to 4 ozs, 3 or 4 times a day. There are several species, or kinds,

of it, any of which may be used medicinally as a substitute for other kinds.] Put

ihat in if you have it not a big piece, and slice it thin.

You can't do well

witlMDut half an ounce of candied citron.

Now mix all this up together, adding

the milk last in which you put half a glass of brandy.

Take a piece of linen,

big enough to double over, put it in boiling water, squeeze out all the water,

and flour it; turn out your mixture in that cloth, and tie it up tight; good cooks

sew up their pudding bags. It can't be squeezed too much, for a loosely tied

pudding is a soggy thing, because it won't cook dry. Put in 5 qts. of boiling

water, and let it boil 6 hours steady, covering it up.

Watch it, and if the

water gives out, add more boiling water. This is a real English plum pudding, with no nonsense about it.

•a peculiar flavor,

cine,

—

—

—

Remarks.

;

— has always appeared to the author that an occasional incident

It

like the above sea voyage, in connection with a recipe, or receipt, (recipe is the

proper spelling, but receipt is much the more common manner of speaking),

not only gives relief to the mind from the sameness of the receipts, or descriptions, but also helps one to remember the modus operandi (manner of operation)

of the whole instructions and directions of the receipt.

An incident like this one here given will also give a subject for conversaand also call for the relation of other incidents known, or passed through,

by some of those who may be gathered around the Christmas board, when the

old English plum pudding, 'with no nonsense about it," will be reproduced, if at

no other time in the whole year. So I trust to be excused for the space the

tion,

'

story part of the receipt occupies.

I think, generally, there is no instruction to

remove the dry membrane, or skin, as the sailor calls it, from suet; but it

ought to be done, as it is not only indigestible, but hard to chop, becoming

more or less stringy and troublesome while chopping. I will give a few more

plum puddings,

for variety's sake.

It is to

be understood that when

plum

pudding is mentioned, it always means a pudding to be boiled.

Plum Pudding No. 2, and Sweet Sauce for Same.—Bread

crumbs, 1 lb (31-^ cups); sweet milk, 1 qt. eggs, 6; sugar, 1 cup; suet, chopped;

English currants, and raisins, each, 1 lb. sliced and chopped citron, }4. ^^cinnamon, cloves, nutmeg and allspice, each, 3^ teaspoonful; sifted flour to

make a thick batter; pour into the flannel cloth (see general directions), tie,

leaving very little room for swelling, and plunge into a large kettle of boiling

;

;

!

water, and boil for 7 hours, in a well covered kettle, pouring in boiling water,

if needed, to keep the pudding covered all the time.

This pudding, says a

lady writer, in the Free Prens, will keep for several weeks, and is nearly as

good steamed, as when flrst boiled.

Sauce for Same. — Sugar,

4 tablespoonsful, rubbed to a cream with

"

DR. CHASE'S RECIPES.

334

and 2 of flour; then add boiling water, 1 pt., or still better,

some of the boiling water in which the pudding was boiled, same amount

"A tin fire-pan, or small tin cover, bottom

flavored with lemon or vanilla.

upwards in the bottom of the kettle," she says, '"will prevent the pudding

from burning.

butler, 2 spoonfuls,

—

Remarks. This, to the author, only seems to lack a teaspoonful of soda,

and 2 of cream tartar, but if light enough without them, all right. Of course

any other extracts as orange, rose-water, or cinnamon-water, can be used, if

But the author would like to see the family in which

preferred, with any sauce.

the above or the following pudding, (made to Englishmen's taste, in rhyme,)

"will keep for several weeks," unless put "under lock and key."

Plum Pudding to Englishmen's Taste, No. 3, In Rhyme.—

To make plum-pudding to Englishmen's taste,

So all may be eaten and nothing to waste.

Take of raisins, and currants, and bread-crumbs, all round,

Also suet from oxen, and flour a pound.

Of citron well candied, or lemon as good.

With molasses and sugar, eight ounces, I would.

Into this first compound, next must be hasted

A nutmeg well grated, ground ginger well tasted,

With salt to preserve it, of such a teaspoonful;

Then of milk half a pint, and of fresh eggs take six;

Be sure after this that you properly mix.

Next tie up in a bag, just as round as you can.

Put into a capacious and suitable pan.

Then boil for eight hours just as hard as you can.

Plum Pudding, No. 4. — Sifted flour, 3 cups; eggs, 3; a wine-glass of

molasses to color

it;

milk,

% pt. finely chopped suet, 1 large cup; English

;

currants and raisins, each 1 cup; mace, cloves, and cinnamon, 3^ teaspoonful

each, or to taste; soda, 1 teaspoonful; cream of tartar, 2 teaspoonfuls; boil for

at least 2}^ hours

The 23^ are sufficient to cook, but the other

3 is still better.

half -hour's boiling gives a certain lightness

to be desired.

Eat with any good sauce.

to

the

pudding, which is greatly

The following either with the vine-

gar or brandy is good:

Pudding-Sauce— Fast or Spirituous.— Sugar, 2 cups, dissolved in

boiling water, J^ pt. ; flour, or corn starch, 2 tablespoonf uls, worked smooth, in

cold water, 1 cup, and stirred into the boiling sugar, with nice butter, the size of

an Ggg, (hen's egg); then add two or three tablespoonfuls of good vinegar (more

or less as a sharp or mild taste is preferred); or brandy, or good wine, in like

quantities to suit the taste of self or guests, with cinnamon, nutmeg, or other

flavor, as you like.

Plum-Pudding, No.

—

Suet, chopped fine, English currants and

5.

each 1 lb.; flour, \}4, lbs. (about 5 cups); cloves, cinnamon, and nutmegs, each }/^ teaspoonful; salt, 1 tablespoonf ul. Mix all well together and

add molasses, 1 cup; sugar, 2 cups; eggs, 7; sweet milk, J^ pt. Make over

night, in the morning tie in a cloth and boil 4 hours.

To be eaten with sweet

raisins,

sauce.

Any of the above sauces are known as " sweet sauce."

PUDDINGS.

Remarks.

—

835

Salt, the author considers, as important in puddings as in bread or

cakes, although

it

is

not always mentioned.

[See,

also,

"Suet Puddings,

Steamed.'"]

Christmas Plum-Pudding, No. 6, Old Style.— Stone 13^ lbs. of

pick and dry 3^ lb. of currants, mince fine

raisins, wash,

%

^

lb. of suet, cut into

%

mixed peel (orange and lemon), and grate fine

lb. of

bread-crumbs. When all these dry ingredients are prepared; mix them well

together, then moisten the mixture with 8 eggs, well beaten, and one wine-glass

of brandy; stir well, that everything may be thoroughly blended, and press the

pudding into a buttered mould; tie it down tightly with a floured cloth, and boil

6 hours.

On Christmas day a sprig of holly is usually placed in the middle of

the pudding, and about a wine-glass of brandy poured round it, which, at the

moment of serving, is lighted, and the pudding thus brought to the table encir-

tliin slices

lb.

of

cled in flames.

—

Remarks. With half-a-dozen plum-puddings none need go without a

Christmas day, certainly. The only point that seems to me unreasonable is the

long boiling, 8, or even 6 hours, which appears to be more than is needed.

circle of three ladies, to whom I referred the matter, gave it as their judgment

Let English people stick to the old custom,

that 3 hours would be sufficient.

A

but Americans will find that from 3 to 4 hours will cook them perfectly. [See

the Paradise Pudding below, which is only to be boiled 2 hours.] A wine-glass-,

at least, of

brandy is almost universally put into the sauce upon Christmas

occasions.

Paradise Pudding.

small pieces, and

— Pare, core and mince 3 good-sized tart apples into

mix them with 34^ lb. of bread-crumbs, 3 eggs, 3 ozs. of cur-

rants, the rind of one-half lemon, 3^ wine-glass of brandy, salt, and grated nut-

meg to taste.

b(jil

Put the pudding into a buttered mould, tie it down with a cloth,

for 2 hours, and serve with sweet sauce.

Remarks.

—These fancy names, no doubt, are calculated to convey the

idea that the article

is to

be very nice.

The author would prefer to see more

common names used, but he takes them as he finds them, so long as the

article itself, like this pudding, is really nice.

"Angels' Food" has been recently

advertised; so these dear creatures will not have to "live on air" much longer.

Cottage Pudding, or Pudding Baked as Cake, No. 1, and

Sauce. Eggs, 3, well beaten; sugar, 2 cups; butter, % <^up; sweet milk, \%

cups; baking powder, 1 tea-spoonful; flour to make as cake batter, to dip with

—

spoon into a cake pan to bake.

To serve, cut into suitable pieces, for a saucer

or side-dishes, with tlie following sauce:

Lemon Sauce for the Pudding.

half the size of an egg.

— Boiling water, 3 cups; sugar,

3^^

cup; but-

Boil a lemon

and cut it into small pieces

and add to the sauce, putting at least one piece to each dish of pudding in

ter,

Mix.

serving.

Remarks.-^l

first

ate of this

pudding at the City Hotel, Winfield, Kans.,

kept at that time by S. S. Major, and was so well pleased with it that I got him

me to the cook, who kindly gave me the recipe, as above, which has

proved itself many times since, and it will please all who try it carefully

to take

DB. CEASE'S RECIPES.

836

Cottage Pudding, No. 2, "With Sauce for Same.— Sifted flour

white of 3 eggs, beaten to a stiff froth;

1 cup; baking powder, 3

teaspoonfuls. Mix, and sprinkle granulated sugar over the top.

cup; yolks of 2 eggs,

Sauce for tJieSame. Sweet milk, 1 pt. sugar,

beating and stirring well while being boiled together; flavor with lemon. Of

(flour

should always be sifted), 1 pt.

;

butter, 3 table-spoonfuls; sugar, 1 cup; sweet milk,

—

%

;

course, any other flavor can be used.

Cottage Pudding, Quickly Made, No. 3, With Sauce for

Same. — Sugar, raisins and sour cream, eachl cup; flour, 2 cups; soda, 1 teaspoonful; 2 eggs; J^ grated nutmeg; bake in long cake tin.

Sauce for Same. Sugar, 1 cup; butter, J^ cup; flour, 4 heaping table-

—

spoonfuls; rub all well together, and grate in the other half of the nutmeg and

pour on boiling water, 3 pints; let it boil up once, and it is ready for use. Use

freely, as there is plenty of it;

freely as a toper does whiskey

—

and light cottage puddings take up sauce as

I can take the sauce freely, but

all he can get.

beg to be excused on the whiskey, although I do not object to a little spirits in

pudding sauce. Sugar makes it palatable, if but little is used.

—

Cottage Pudding, No. 4, Steamed. Sugar and sweet milk, each 1

cup; melted butter, 3 table-spoonfuls; 1 Ggg\ flour, 1 pt.; soda, 1 tea-spoonful;

cream tartar, 2 tea-spoonfuls. Steam in suitable dish IJ^ hours. Serve with

any sauce desired.

Custard Pudding. — Sweet milk, 1 pt.

sugar, 1^4" lb.

;

eggs, 4.

peel veiy fine, and put

peel of 1 fresh lemon; lump

Dikections— Shred (cut in long thin strips) the lemon

it

;

into the milk, bringing to a boil; then take out the

peel and add the sugar and pour the scalding milk upon the eggs, which have

been well beaten. Put into a basin or tart dish, and set in a sauce pan with

Do not boil the water, but keep it at

boiling water to reach only half way up.

bubbling heat for 20 minutes, or until the custard sets.

Bemarks. Very nice, hot or cold. Orange or other flavoring may take

—

the place of lemon, if preferred.

Pudding with Chopped Eggs, a la Creme.— Boil 6 eggs hard,

chop fine; have grated bread sufficient. Put into a buttered dish, alternate

layers of the chopped egg and grated bread to fill the dish, or nearly so; put

butter io small bits, 1 table-spoonful over the top; a little salt and pepper; then

pour on boiling sweet milk, 1 pt. Bake to a light brown. To be served warm

with very nice butter.

Cream, or Custard Pudding, No. 1.— Sweet cream, 1 pt., into

which stir smoothly fine sifted fiour, 1 cup; put over the fire and stir until

quite thick, take off, and when cool, stir in 4 well beaten eggs; white sugar, 2

If a custard is baked

cups, and chopped citron, 1 cup. Bake till set only.

To be eaten

too long it becomes watery, which is considered to spoil them.

cold, with or without sauce as preferred.

Custard Pudding, "Dandy," No. 2.— Sweet milk, 1 qt.; flour, 2

table-spoonfuls; white sugar, 5 table-spoonfuls; a pinch of salt and a little mace.

DxRECTiONS

—Mix the

flour, salt, mace and

4 spoonfuls of the sugar with the

PUDDINOS.

337

milk; beat the yolks of the eggs and stir in also, and place in the oven to bake,

stirring with a spoon 3 or 3 times after putting it into the oven, which prevents

the flour from settling; beat the white of the eggs with the other spoonful of

sugar and spread on the top, just before done; replace in the oven to cook the

eggs and to give the top a nice brown. Serve with a little granulated or powdered sugar.

Remarks. The word "dandy" here simply means " tip top," or very nice.

—

Snow Pudding, With Gelatine, Very Nice— No. 1. —Pour boiling water, 1 pt.

,

over i^ box of Cox's gelatine

of 2 lemons; put peel and all in, and

;

add sugar, 3 cups, to the juice

Let simmer till the

mash all together.

gelatine is dissolved; wlien only lukewarm, strain through a thin cloth into the

dish in which you are to send it to the table.

ened, beat the whites of 3 eggs to a

dered sugar, and place on top.

variety,

When cold and formed, or hard-

stiff froth,

with 1 table-spoonful of pow-

And if, on especial occasions, you would give

make a soft-boiled custard with tlie yolks of the eggs and spread a

layer over the white; then put bits of any

jell,

or bits of different-colored jells,

—

J^ to 1 inch apart over the top of all, so that each guest will

have several bits in the dish. Miss Tillie Bratshaw, Detroit.

thickly

i.

e.,

The following sauce is from the same person:

Snow, or White Pudding Sauce. —Beat powdered sugar, 1 cup,

with butter,

% cup,

till

white and foamy.

Just before sending to the table, add

2 tea-spoonfuls of boiling water, no more, no less.

If rightly made, it will drop

from the spoon, white and light as snow.

Remarks. The lady who gave me these recipes was the daughter of a

special friend of mine, with whom I have frequently dined, and therefore know

her ability and taste in getting up very nice dishes.

—

Pudding Sauce, Strawberry Color and Flavor.—Rub butter, %

cup; sugar, 1 cup, to a cream, adding the beaten white of 1 egg and 1 cup of

nice ripe strawberries, thoroughly mashed. This, in the season of strawberries

or other berries, gives a nice color, as well as flavor, to the sauce.

—

Snow Pudding, with Corn Starch, No. 2. Dissolve, or rub up

smoothly, 3 table-spoonfuls of corn starch with cold water; then pour on 1 pt.

of boiling water; beat well the whites of 3 eggs and stir in, it all being done in

a suitable earthen dish, to steam it in 10 or 15 minutes.

Sauce for Same. Beat the yolks of the eggs into 1 cup of sugar, then the

same amount of sweet milk, and 1 table-spoonful of butter; boil till quite

thick.

If enough is made to leave over, it is nice cold at tea-time; many prefer

—

it cold.

suit

Sauce for Puddings— The Author's Favorite.— The best sauce to

me is made by using rich cream with plenty of pulverized sugar, so the

spoon will fetch it up from the bottom of the "boat," or bowls, at every dip

and I like to dip deep every time; milk does very well, but it is well-known that

it is not so rich as cream; but half-and-half does excellently.

Use any flavoring you please; grated nutmeg is the most common with cream sauce.

23

^R-

338

CEASE'S RECIPES.

Tapioca Pudding, Wo. 1.— Sweet milk, 1 qt.

;

tapioca, 1 cup; eggs, 2;

an egg; a little salt, nutmeg to

taste.

DiKECTioNS Put a part of the milk upon the tapioca for 1 hour beat

the eggs and sugar together mix all and bake.

(Sugar, 4 tablespoonfuls; butter, half the size of

—

;

;

Tapioca Pudding No. 2.

—Tapioca, 3 cups; sweet milk, 4 cups; eggs,

4; butter, 1 heaping table-spoonful; sugar,

peel improves it.

Directions

1

cup, or to taste; a grated lemon

— Soak the tapioca in the milk 1 hour; tli3n put

into a rice kettle, or tin pail, set in an iron pot, or kettle, of hot water, and cook

When soft, or done, put into the baking dish, with the butter, eggs

till soft.

well beaten, sugar, lemon peel, etc., and bake about 3^ hour. Orange peel

may be used in jthe same manner, or it may be flavored with any fruit extract

{A rice kettle is a double dish, or double kettle, on the same principle

desired.

as a glue-pot (generally made of tin), smaller at the top than bottom, to allow

another one made smaller at the bottom than at the top, to set inside of it.

The inner dish has a cover, and the outer one a lip, or nose, to allow pouring in

water, as may be necessary, while cooking the rice or other articles which burn

not surrounded with water. Tinners know them as rice kettles.

They are exceedingly handy for cooking, not only rice, but tapioca, sago, oat

easily, if

meal, etc.]

Tapioca Pudding, with Apples, No. 3, Without Milk or

Eggs. Tapioca, 1 cup; water, 13^ pts. apples, 6 good sized tart ones; sugar,

—

;

—

lemon or nutmeg.

Directions

Soak the tapioca in water over night.

Pare and punch the cores from the apples, with a tin apple corer a piece of

tin rolled into cjdinder shape, about % of an inch in diameter, and soldered

together (at the proper time to have the pudding ready for dinner), and place

them in a pudding dish, fill the holes with sugar and sprinkle some over them,

grate on nutmeg, or put on powdered cinnamon, or other flavor, as preferred,

pour over a cup of water and bake till quite soft then pour over the tapioca iu

the milk, and bake J^ to 1 hour. (See also " Danish or Tapioca Pudding.")

Sauce for Same, Hard. Butter, 1 cup; powdered sugar, 3 cups; wine, J^

cup, or brandy, 3 table-spoonfuls; the juice of 1 lemon or orange, and nutmeg,

First beat the sugar and butter to a cream, then add the wine or

1, grated.

brandy, and the lemon or orange juice, and the nutmeg, stir all well together

and set on ice to cool, if you have it. The wine, or brandy, and the fruit juice

may be left out, and still you have a nice sauce, good enough for anybody; but

as some persons will use them we have to give them.

—

—

;

—

Sago Pudding. — Sago, 3 table-spoonfuls; milk, 1 qt.; peel of 1 lemon;

nutmeg, %oi 1; eggs, 4; a little salt.

—

Directions Boil the sago in the milk,

remove from fire, and when cool stir

in the beaten eggs, salt and seasoning, and bake about 1 hour.

Sauce for Same. Eat with sugar and cream, if you have it, if not rub 1

butter to 3 sugars, with a little nutmeg, if the pudding is not highly flavored.

Almost any pudding is nice to be eaten with plenty of sugar and rich cream.

Even milk does pretty well, if rich with sugar and nutmeg (most people like the

in the rice kettle (double kettle) till done;

—

flavor of nutmeg), at least I have yet to find the first one who does not

PUDDIN08.

339

—

Orange Pudding. Peel and slice 4 large oranges, lay them in your

pudding dish and sprinkle over them 1 cup of sugar. Beat the yollss of 3 eggs,

J^ cup of sugar, 2 table-spoonfuls of corn starch, and pour into a quart of boiling milk; let this boil and thicken; then let it cool a little, before pouring it

over the oranges. Beat the whites of the eggs and pour over the top. Set it

Mrs. R. McK. of Jackson, Mich., in Farm and

in the oven to brown slightly.

Fireside.

—

Jiel

Pop-Corn Pudding. Sweet milk and pop-corn, each 3 pts. (each kermust be popped white, and not a bit scorched); eggs, 2; salt, 3^ teaspoonfuL

"Bake 14. hour.

Sauce for Same.

—Sweetened cream or milk.

Chestnut Pudding. —Peel off the hells, cover the kernels with water,

and boil till tlieir skins readily peel off. Then pound them in a mortar, and to

every cup of chestnuts add 3 cups of chopped apple, 1 of chopped raisins,

cup of sugar, and 1 qt. of water. Mix thoroughly, and bake until the apple is

^

—

about J^ hour. Serve cold with sweet sauce.

Remarks. "Whoever loves chestnuts (and who does not) will like the flavor

of this pudding. Take out a chestnut from the boiling water, and drop it into

cold water a moment, and if the dark skin will rub off with the thumb and

finger (which is called blanching), they have boiled enough.

tender

—

Salt Pork Pudding.

— Chop very fine 1 large cup of

salt

pork, which

has been sliced and soaked in milk over night. Add to it 1 cup of molasses,

with 1 tea-spoonful of saleratus or soda stirred into it. Three-fourths cup of

sweet milk; 1 cup of stoned raisins or currants; 1 tea-spoonful each of ground

cinnamon, cloves and nutmeg. Add flour enough to make as stiff as a berry

Steam in a cloth or boil for 4 hours.

Same. For a sauce take 1 cup of white sugar and pour over it

the same quantity of boiling water; when melted stir in two well beaten eggs.

pudding.

Saiice for

—

Flavor with vanilla or lemon.

Remarks. If made nicely it will equal rock cake, and keep well, if made

—

m large quantities.

Fig Pudding, Boiled, — " Cooking for Invalids " directs fig pudding?

to be made as follows:

^

Chop }4 ^' of Ags very finely; mix with them coarse

molasses, 1 table-spoonful; milk, 4 table-spoonfuls; flour, J^ lb.

{1% cups); suet, chopped, J^ lb.; 1 egg and a pinch of grated nutmeg; put the

sugar,

lb. ;

pudding into a buttered mould, and boil 5 hours.

Remarks. Nothing said about a sauce; but any of the "sweet sauces"

would be nice for it; or the " sweetened cream," as the prune pudding below.

—

—

Prune Pudding. Prunes, J^lb., boiled soft and thick; remove the pits,

chop fine, and stir in coarse sugar, a scant cup; the whites of 6 eggs, beaten

stiff.

Bake a light brown. Serve with sweetened cream or milk, with nutmeg

to suit.

—

^

teaApple Pudding, No, 1, Dutch. Flour, 1 pt. (1^ cups); salt,

spoonful; baking powder, 2 tea-spoonfuls, or 1 of cream of tartar; soda, 3^ tea-

—

—

-Di?.

340

Rub 1 tablespoonful of butter into the flour.

spoonful.

to it, and

CHASE'S RECIPES.

Beat 1 egg and add

^ of a cup of milk. Mix the flour into a dough thick enough to

spread J^ an inch thick in a baking tin.

Peel and cut in eighths 4 apples and

place them in rows in the dough, narrowest edge down.

Sprinkle over it 3

table spoonfuls of sugar and bake in a quick oven 20 minutes.

Serve with the

following:

Lemon Sauce for Same.— One cupful of sugar and 2 cupfuls of water put

on to boil; 3 tea-spoonfuls of corn starch into a little cold water and stir into the

boiling syrup; cook about 8 minutes, adding a little more water when thick;

juice and grated rind of 3^ a lemon, 1 tablespoonful of butter; stir until the

butter is melted and serve at once.

Items It is well to have the pan buttered

and everything ready before wetting up the dough. If the dough is too soft it

will rise and fall; just thick enough to drop and to spread.

Blade Ilouselwld.

—

Apple, Peach, or Other Fruit Pudding-Pie, or Pie-Pudding,

No. 2, Yankee Style.— Sweet milk, 1 cup; 1 egg; butter, 1 tablespoonful,

heaping; baking powder, 1 tea-spoonful; flour, 1 cup, or sufficient to make rather

—

a thick batter ("batter" means like cake better to handle with a spoon, or ta

pour out); a little salt; tart, juicy apples to half fill an earthen pudding-dish,

—

Directions Stir the baking powder into the sifted flour; melt the butter, beat

the egg and stir all well together; having pared and sliced the apples or peaches,

buttered the dish and laid in the fruit to only half fill it, dip the batter over the

fruit to

wholly cover it, as with a crust; the dish should not be quite full, lest

Bake in a moderate oven to a nice brown, to

be done just "at the nick of time" for dinner. Turn it bottom up upon a

pie-plate, and grate over nutmeg or sprinkle on some powdered cinnamon or

other spices, as preferred; then sprinkle freely of nice white sugar over all and

as it rises it runs over in baking.

serve with sweetened cream or rich milk, well sweetened.

Peaches, pears,

strawberries, raspberries, blackberries, etc., in their season, work equally as

well as apples.

Mrs. Sarah A. Earley, Mt. Pleasant, loioa.

—

Remarks. This plan avoids the soggy and indigestible bottom crust of pie;

and it matters not whether you call it pie or pudding, it eats equally well, evea

cold, with plenty of sugar and milk, having the cream stirred in.

Apple Short-Cake Pudding, No. 3, With Sour Cream and

Buttermilk. — Fill a square, deep bread-tin J^ or % full of pared and sliced

tart apples make a thick batter of

buttermilk,

J-^ cup each of sour cream and

1 tea-spoonful of saleratus, a little salt, and flour, sifted, to make quite stiff, a

;

little stiffer than for cake; turn this over the apples; bake 40 minutes, and serve

with sauce, or cream and sugar with nutmeg.

Remarks. Other fruit, as peaches, etc., will do nicely with this as well as

the No. 2, above; nor would an egg in the batter hurt it a bit.

—

Sweet Apple Pudding, No. 4.— Sweet milk, 1 qt. ; eggs, 4; sweet

apples, pared and chopped, 3 rounding cups, a lemon, nutmeg and cinnamon;

soda, 1^ tea-spoonful; vinegar enough to dissolve the soda; flour tc make as

cake batter.

Directions— Grate off % the rind of the lemon, using all the

juice; beat the yolks very light;

add the milk, seasoning and stir in flour to

PUDDINGS.

345

make rather a thick batter, and stir hard 5 minutes; then stir in the chopped

apples, then the beaten whites, and finally the soda, dissolved in a little vinegar,

mixing all well. Bake in 2 shallow dishes, to ensure cooking the sweet apples,

"which require more cooking than tart ones about 1 hour covering the top

with paper the last half hour. To be eaten hot with cream, or milk and sugar.

—

—

Apple Charlotte, or Bread Pudding With Tart Apples, No. 5.

—Butter your pudding-dish, line

it

thick layer of apples, cut in thin

with bread buttered on both sides; put a

or chopped, sugar, a little cinnamon

slices,

and butter on top, then another layer of bread, apples, sugar, cinnamon and

butter last.

Bake slowly IJ^ hours, keeping the basin, or dish, covered till a

Blade Household.

little before serving, to let the apples brown on top.

Remarks. No matter whether there is any Blade about it or not, it will be

Jound nice and healthful.

—

Apple Custard Pudding, No. 6. — Good-sized tart apples, pared, and

the cores punched out with a tin cutter [see "Tapioca Pudding, No. 3," for

description], sufficient only to cover the bottom of a large earthen puddingdish, buttered; set the apples on end, so as to fill the holes with sugar; grate

•over them a little nutmeg, and cinnamon powder, if liked; then make a rich

custard, say with 4 or 5 well-beaten eggs to 1 qt. sweet milk and 1 to 2 cups of

Bake

sugar, according to the sourness of the apples, and pour over the apples

till the apples are tender;

Bird's-Nest Pudding

Very delicious and healthful.

— Several Styles.— Tart apples, pared and the

•cores punched out, sufficient to

fill the

One apple to

serve with sweetened cream or milk.

Tdc placed in each dish in serving.

cover the bottom of an earthen pudding-dish;

holes with sugar and grate on some nutmeg; having mashed, say 4 heap-

ing table-spoonfuls of sago, mix with cold water to properly fill the dish; pour

it upon the apples and bake in a moderate oven about 1 hour.

Remarks.

—Ripe peaches, pears, cherries, prunes,

etc.,

with the proper

amount of sugar, may take the place of apples, and tapioca may take the place

of sago; time for baking the same. Serve either with cream and sugar, or milk

'vs'ith the cream stirred in.

Palatable, healthy and not expensive, as good brown

sugar may be used with any colored fruits.

Dried Peach Pudding.— Dried peaches, 1 pt.

;

wash, sweeten with

sugar, 1 cup, and stew till nicely