done, using water sufficient to have plenty of

%

teathe juices; then, having made a batter with buttermilk, 1 small cup, and

spoonful of soda and a little salt, thicken with flour very stiff; drop in spoonfuls among the peaches while boiling.

Continue the boiling about 20 minutes.

Serve with

An egg and

a cup of sugar would improve this puffy paste.

%

<"ream and sugar, or sweet sauce, as you choose.

Be careful not to burn the

peaches in stewing.

Yorkshire Pudding, English.— Sweet milk, 1}4 pts. flour, 7 tablespoonfuls (as you lift them up out of sifted flour); a little salt. Directions—

Put the flour into a basin with the salt and sufficient of the milk to make a stiff,

;

smooth batter (that is, to be no lumps); then stir in two well -beaten eggs and

all well together, and pour into a shallow tin

the remainder of the milk; beat

—

—

DR. CHASE'S RECIPES.

343

which has been previously rubbed with butter. Bake for 1 hour; then place it

under the meat for i^g ^Q hour to catch a little of the gravy as it flows from the

roasting beef. (This is the English way, where they " spit" the beef in roasting.

See remarks below for the American way, and also about serving on a

napkin.) Cut the pudding into square pieces and serve on a hot folded napkin

Warne's Model Cookery, London, Eng.

with hot roast beef.

Remarks. The plan of putting the pudding under the roasting beef, where

—

they roast it upon spits (a pointed bar of iron, or several of them, to roast before

a fire), as our grandmothers used to roast a goose, turkey or spare-rib,

was a very convenient way of moistening the top of the pudding with the rich

the beef; but in place of that we, here in America, have the

pudding 10 or 15 minutes longer in the oven, but baste it frequently

during this time, with the meat drippings; make this pudding only

when you are roasting beef; and we serve it upon the plates with the

beef, and not upon napkins, which makes too much washing for our

wives and daughters. In England, with plenty of "servants," they care not

for this extra work.

"A hot oven, a well beaten batter, and serving quickly,

are the secrets of a Yorkshire pudding," to which the author will add, also a

rich meat gravy.

juices of

Hunters' Pudding, Boiled— Will Keep for Months.—Flour,

suet finely chopped, raisins chopped, and English currants, each, 1 lb.

J^ lb.

;

;

sugar,

the outer rind of a lemon, grated; 6 berries of pimento (all-spice) finely^

powdered; salt, J^ tea-spoonful; when well mixed add 4 well beaten eggs, a 3^

of brandy, and 1 or 2 table-spoonfuls of milk to reduce it to a thick batter;

This pudding may be

boil in a cloth 9 hours, and serve with brandy sauce.

pt.

kept for 6 months after boiling, if closely tied up; it will be required to be

Farm and Fireside.

boiled 1 hour when it is to be used.

Remarks. This, for hunters going out upon a long expedition, would be a

very desirable relish to take along. There is not a doubt as to its keeping qualand the fruit and brandy are both

ities, as it contains no f ermentive principles

tfnti-ferments, while the long boiling is also done to kill any possible tendency

to fermentation.

I should, however, boil it in a tin can, having a suitable tightfitting cover, if intended for long keeping, on the principle of air-tight canning,

Do not think,

as well as to be safe from insects, and convenience in carrying.

however, but what it would be very nice for present use with only 4 or 5 hours'

boiling, using the sauce freely, as it is made so dry for the purpose of long

—

;

keeping.

Danish, or Tapioca Pudding.

—Tapioca,

1 cup;

water 3 pts.

tea-spoonful; sugar i^ cup; any high-colored jelly, 1 tumblerful.

;

salt,

^

Directions

—"Wash the tapioca in the evening, and soak over night in the water; in the

Tapioca Puddings No. 2—Note—for

the morning put into a double boiler

(see

the Rice, or double kettle, a rice-boiler

is

what is wanted), and cook 1 hour,

stirring occasionally; then add salt, sugar, and jelly, and mix thoroughly; then

turn into a mold or serving-cups which have been dipped into cold water, and

put in a cool place to " set " for dinner or tea, with cream and sugar. (See also-

Tapioca Puddings.)

PUDDINGS

343

Naples, or Duke of Cambridge Pudding, with Candied Peel.

Candied lemon, orange and citron, eacli, 1 oz,; butter and pulverized sugar,

each, 6 ozs. yolks of 4 eggs; rich pufl-paste, or well-buttered bread, to line the

dish.

Directions Chop the candied peel finely, put the rich crust or paste

into the dish, else line it with bread well buttered on both sides; then put in the

chopped mixture; warm the butter and sugar together, adding the well-beaten

yolks, stiiTing over the fire until it boils; then pour this over the other and bake'

in a slow oven 1 hour; or, in place of the butter, beat the whites of the eggs alsc

with the yolk, and make a custard with milk, 1 q.t. ; sugar the same, and pou'

over, and bake

hour. This makes you two puddings for variety's sake-make one way at one time, and the other way next time.

;

—

%

Chester, or Almond Flavored Pudding, English.

— Lemon, 1

sweet almonds, 20; bitter almonds, 6 only; butter, 1 heaping table-spoonf uP

sugar, 1 cup; eggs, 4; puff paste.

Directions Blanch the almonds and chofj

,'

—

them, or what is better, cut into long strips, or shreds, with a sharp knife. Put

the butter into a sauce pan over a slow fire, and as soon as the butter melts put

all in, except the whites of the eggs, and beat together thoroughly, having the

pudding dish already lined with the light paste, pour in the mixture, and bake

To be sent to the table on a folded napkin, with the whites

in a quick oven.

of the eggs beaten to a froth with a spoon of powdered sugar, and laid upon

the top.

[To blanch almonds, pour boiling water on the meats, and let stand

till the skin will rub off easily, between the thumb and finger, throwing them

into cold water as the skin is removed, to whiten; then drain off the water ane"

chop, or slice up into shreds, with a sharp pen-knife, or pound in a mortar, af

directed in the recipe.

Never let them dry, as that brings out their oiliness.]

—

Remarks. Being an American, I would say put the whites beaten on top,

and brown a few moments before serving, and serve in saucers, or suitable sidi?

dishes.

(See remarks following the " Yorkshire Pudding," about serving oo

napkins, etc.)

Sponge Cake Pudding.—Butter a mould, and having cut in halves,

%

fill the mould

full, loosely, vsdth sponge cake w^hich ha."

been cut in long strips square form— crossing each tier, strips a little distance

apart, cob house fashion, to allow space for the custard; then pour in a custard

made with 3 eggs to rich milk, 1 pt. (rich milk means milk with the cream

stirred in), or 5 eggs to 1 qt., with 3^ to 13^ cups, as to whether liked very

sweet or not; flavored with nutmeg or any extract desired. Set the mould in s»

kettle of water to come up

or

only; up the sides, and boil 1 hour; or set

large raisins, ]^ lb. ;

—

^

^

in a steamer, if you have one (and they are very convenient in every family).

and steam 1 hour, properly covered, to prevent the condensing steam froir>

dripping from the cover into the pudding.

Sauce for Same. Sugar, 1 cup; butter, J^cup, whipped to a cream; then

pour in boiling water, 1 cup, setting the same dish on the stove, to continue to

scald, but not to boil, while 2 or 3 tea-spoonfuls of corn starch are rubbed up

with a little cold water and stirred in; then a well beaten egg, and lastly a wine-

—

glass of wine; or

hot

still

better,

a wine-glass of brandy.

I wonder if the English would not say,

Serve while both are

" On a folded napkin."

DB. CHASE'S RECIPES.

344

Remarks.

— A napkin will be needed to wipe the

lips, after smacking them;

for there are but few persons who will not smack their lips for more of it.

St. James' Stale Bread Pudding.

— Grate a stale loaf of bread

(i.

e.,

2 or 3 days old) into crumbs; pour over them 1 pt. of boiling milk; let stand 1

hour; then beat to a pulp; then beat, sugar, 1% cups, to a cream with 4 eggs,

and butter, 2 table-spoonfuls; grate in the yellow of a lemon, and a bit of nutmeg, and a pinch of cinnamon, if liked; beat all well together, and pour into

a pudding dish lined with nice puff paste, and bake about 1 hour. The juice

of the lemon to be used in making whatever sauce you prefer, as there are

many already given.

Remarks.

— The author feels very sure you will ask

St.

James to call again.

Bread, buttered well on each side, may be substituted for the puff paste to line

the dish.

Baron Brisse's Rice Pudding. — Wash 1 cup of rice and boil it in as

little milk and water,

half-and-half, in a rice kettle (which see) as will swell

it

When thus cooked, add 6 well-beaten eggs, leaving out the whites of 4;

soft.

butter, 3 heaping table-spoonfuls, and a little salt.

well and sprinkle over

it

Butter a tin baking-mould

finely-powdered bread-crumbs, or cracker-crumbs,

thickly at bottom and all that will adhere on the sides. Whip the whites to a

sfiff froth and stir in last; then pour into the mould and bake )^ an hour.

Turn out upon a dish and serve as if it was a loaf of cake.

—

I do not know who Baron Brisse is, or was, but I do know this

Betfiarks.

pudding is nice. It matters not what a pudding is called, but it does matter

whether it is good or not when you are "called" to eat it. I will vouch for

the Baron's; still I think he might have allowed 1 cup of sugar to the mixture,

Yet it does very well without, if served

as the author has a "sweet tooth."

with a sauce of 1 butter to 2 sugars, whipped nicely together, and flavored with

grated nutmeg or other flavor, as preferred.

Queen Mab's Pudding, With Gelatine. — Soak a sixpence packet

(about 1 oz.) of gelatine, in warm water enough to cover it, for 2 hours; then

boil a fresh sliced lemon-peel (better a candied one, nicely chopped) in 1 pt. of

milk and add to the gelatine, continuing the heat till the gelatine is dissolved;

then sweeten to taste, pouring in gently the beaten yolks of 4 eggs; place the

saucepan again upon the stove and simmer as a custard (which it is) over a slow

fire, not allowing it to boil; when thick enough, remove from the fire and stir

in preserved cherries (preserved blackberries, or black-caps), and stir occasionSet on ice,

ally till nearly cold, and pour into a mould or cups for serving.

if

you have it, till served.

The Queen of Puddings, With Bread-Crumbs. — Bread-crumbs,

1 pt.

;

sweet milk, 1 qt.

;

the yolks of 4 eggs, well beaten

egg; sugar, 1 cup; the grated rind of 1 lemon.

;

butter, the size of an

Mix and bake till done, but not

watery: then, having beaten the whites with a cup of white sugar (powdered

always for this) to a froth, replace for a few moments to brown. If needed for

a dinner-party, it improves the appearance by spreading on the top of the pudding, when taken from the oven, a layer of preserves or jelly and then the

PUDDINGS.

345

sugar and whites of the eggs over the jelly; set it back in the oven and bake

slightly, to be served when cold; cut in slices it is very beautiful.

Remarks.

—Butter and sugar creamed, and the juice of the lemon creamed

in, is not amiss when served, especially for

the dinner-party.

But sifted sugar

over it does nicely.

Cracked-Wheat Pudding. —Unskimmed sweet milk, 1 qt.

;

sugar and

cup; a bit of cinnamon; stir together and place in an

oven of medium heat. When about half done stir in the crust already formed,

and leave it to form another, which will be sufficiently brown. Try when itiis

done by tasting a grain of wheat, which must be very soft. This, served hot

cracked-wheat, each

1

or cold with sweetened cream or rich milk, is not only delicious but a very

So is the following, with the same sauce:

healthful pudding.

Poor Man's Pudding, Boiled. —Molasses, water, chopped suet and

each 1 cup; saleratus or soda, 1 tea-spoonful; salt, 1 teaspoonful, and

Tie in a prepared cloth [see general directions] and boil 2 hours.

Of course, it must be put into boiling water and kept

raisins,

sifted flour to make a stiff batter.

boiling all the time.

[See last remarks for a sauce.]

Floating Island Pudding, No.

milk, 13^ qts.

;

1— Very Nice.—Eggs, 8; sweet

sugar, 5 heaping table-spoonsful; vanilla and lemon extracts, or

—

any other two kinds of extracts. Directions Separate the whites, and make

a custard of the yolks with 4 spoonfuls of the sugar and the milk, flavored

pretty freely with one of the extracts; and when properly made, put into a suitable glass dish and set in a cool place, to be ready for the "floats," to be made

with the whites of the eggs and the other spoonful of sugar, and slightly flavored with the other extract, as follows: Beat the whites, with the spoonful of

sugar and slight flavor, to a stiff froth; have a shallow pan of water or milk is

boiling hot when the froth is hot; then, with a wet spoon,

best, if you have it

take up this white froth and poach (boil the same as poaching eggs, which see)

them in the water or milk, turning once to ensure cooking both sides, and wheE

all is poached, carefully place these, the large end outwards (if properly done,

they will keep their oblong shape), on top of the yellow custard. Each piece

of the "floats" may have a bit of colored jell upon them, if you choose, for

—

—

ornamentation.

Remarks.

—You may say, this

is too

much trouble

Of course, it is con.

but you can't have nice things without a certain amount of

labor, and as this would only be expected upon occasions of the presence of

siderable labor;

especial friends, it might be a pleasure to make it; otherwise, take the following.

—the more common plan. If not so large a supply

No. 2

is

needed, take half

the quantities.

—

Floating Island Pudding, No. 2. Ingredients and quantities the

same as No. 1, lining the dish, however, with strips of cake, pour in the yellow

custard, when properly cooked, and place the beaten white froth upon the top

as a whole, and put on a few bits of colored jell, if you like; but if it is in a

dish which you can set in the oven 3 or 4 minutes, to slightly brown the frostlag, do so before putting on the bits of jell.

—

"

DR. CEASE'S RECIPES.

346

—

Blanc-Mange, or Substitute for Pudding. Sweet milk, 1 qt;

corn-starch, 1 cup; sugar, J^ cup; salt, 1 tea-spoonful.

Directions Heat the

milk to a boil, and stir in the salt and corn-starch, and boil 10 minutes (in a

—

farina, or rice-kettle), and stir it all the time, so it shall not burn

Remove from

Pour into cups,

Eaten cold, with sugar and milk, or powdered sugar,

the fire, and stir in the sugar and flavoring extract to taste.

and set in a cool place.

as you prefer, or have.

Remarks. If you want it richer, beat 3 eggs, yolks and whites separately,

and stir in the yolks 3 minutes before removing from the fire; and the whites,

after removing and stirring in the sugar.

It does nicely without the eggs.

I

have so eaten it many times, with a tea-spoonful or two of sugar dipped on,

—

then pouring over a little milk.

Irish moss, gelatine, tapioca, etc., can be used

in place of the corn-starch, to make blanc-mange; but this is nice, and the easiest made.

—

Quick Pudding, Baked. Eggs, 1; sugar, 1 cup; melted butter, 1

table-spoonful; sweet milk, 1 cup; soda, i^ tea-speonful flour, 8 cups; bake in.

;

a quick oven, about 3^ hour, or a little more.

Eat with any sauce preferred;

or the quickest is, butter, 1, and sugar, 2 spoonfuls, creamed together.

—

—A

Strawberry Float No. 3

Substitute for Pudding. Cap

and sugar to taste 1 pt. of nice fully ripe strawberries, and set aside one hour;

then mash them through a colander; beat the whites of 6 eggs to a stiff froth,

and stir into the mashed berries; whip all till the spoon will stand erect in them.

Serve with rich cream.

Good Cheer.

Float No. 4, With Corn Starch or Flour.— "M," of Mason,

Mich., in answer to " Kitties' " inciuiry in the Blade for afloat, sends the following, which she says is simple and easy to make and good— very desirable points:

" Take 3 pts. sweet milk and put in a large spider or saucepan on the

stove.

When it boils have the whites of 2 eggs beaten to drop in the milk.

While

they are scalding, beat up the 2 yolks with 3^ cupful sugar and 1 table-spoonful

corn starch or flour wet with a little cold milk. Take out the whites with a

skimmer to drain, and stir in the above mixture.

Set

away in the cellar until

tea-time.

Remarks.

—Of course, when cold or cool, the whites of the eggs are placed

on top of the float. If put into cups or glasses to be ready to serve when cold,

the white is cut up and a part placed on each cup.

Or, the white may be cut

into dice and scattered on top when partially cool; or ripe berries of any kind,

or pieces of cake, or lady-finger cakes (which see) may be laid upon the edge of

the dish, when it is cooled in a large one, for variety's sake.

Batter Pudding No.

—Flour, 1 cup; sweet milk,

1 , Boiled or Steamed, with Sweet Milk.

eggs, 6; salt, 1 tea-spoonful.

Directions

1 qt.

;

—

Rub the flour smooth with a little of the milk, adding the balance, salt and

well-beaten eggs.

Turn this into the pudding-cloth and tie tight, leaving room

for it to swell one-third.

Boil 2 hours; serve with liquid sauce.

Great care

must be taken in boiling puddings to have the water boiling when you put the

pudding in and to keep it boiling all the time. Steaming is the safer way

PUDDINGS.

347

Always keep a kettle of boiling water to fill up as it boils away from the pudFor a pudding-cloth get

Keep an old

ot & yard of white drilling.

saucer in the bottom of the kettle to save the pudding from burning.

Chnstian,

%

ding.

Union.

Remarks.

— Steaming

is not only

the safer way, but it is, of late, much the

more common way, and no doubt, much the most healthful way, Any of the

sweet sauces, heretofore given, will be nice for this or any of the following batter puddings, unless otherwise directed.

Batter Pudding No. 2, with Sour Cream, Baked.— Sour cream,

%

and sweet milk, each, 1 cup; eggs,3; a little salt, and soda,

teaDirections First rub the flour smooth with the cream, then add

the milk and the well-beaten eggs, salt and soda, and bake in a quick oven.

To be eaten with highly sweetened cream or milk to make up for the absence

flour,

—

spoonful.

of sugar in the pudding.

— Sweet

% ^"P; sweet milk, 1 cup; eggs, 2; flour, 4 table-spoonfuls; butter, 1

Directions— Work the same as the

table-spoonful; sugar, 1 cup; 1 lemon.

Batter Pudding, Wo. 3, with Sweet Cream, Baked.

cream,

last above,

grating in the yellow rind of half the lemon, and putting in halt

the juice, saving the other half for flavoring the butter and sugar, to be creamed

to serve it with;

bake in a moderate oven.

Fruit Batter Pudding, No. 4, with Sour Milk, Baked or

Boiled. Sour milk and sugar, each 1 cup; flour, 1 pt. (1^ cups); cream tartar, 1 tea-spoonful; soda, % tea-spoonful; home-made dried fruit, English cur-

—

rants or raisins, as most convenient, or preferred, IJ^ cups; eggs, 2, well beaten;

a little salt and the flavoring extract preferred, 1 table-spoonful.

Bake in a

^

moderate oven

to 1 hour, or boil in a mould, cloth, or tin pail, covered, 3

hours.

To be eaten with cream and sugar, maple syrup, or any other sauce

preferred.

Batter Pudding, No. 5, Without Milk or Sugar, Except in.

the Sauce, Baked. Flour, 1 cup; eggs, 3; a little salt, and soda, 1 teaspoonful; mix on general principles. Bake in a reasonably hot oven, and serve

—

with the following:

Sauce for Same, or Any Other Pudding. A table-spoonful of flour rubbed

smooth in a little cold milk; pour it into 1 cup of boiling milk, having sugar, 1

cup, rubbed well with butter, J^ cup, and as soon as the milk comes to a boil

again put in the creamed sugar and butter, and continue to boil 2 or 3 minutes

only, and serve, both pudding and sauce, hot.

—

Batter Pudding, No. 6, Rich with Sweet Milk and Eggs.—

Sweet rich milk, 1

beaten separately, very light; flour, sifted, 12

Beat the batter perfectly smooth, and bake in a

quick oven, and serve immediately, with butter and sugar creamed, and flavored

to suit each maker's taste, or preference.

qt. ; eggs, 8,

table spoonfuls; a little salt.

Batter Pudding, Extra, No. 7, with Pork and Raisins,

Steamed. — Sifted flour, 3 cups; sweetmilk, 2 cups; chopped raisins, 1 cup;

—

BR. CHASE'S EECIPES.

348

molasses,

% ^^P! chopped,

fat, salt

% of a cup; soda, 2 tea-spoonfuls.

pork,

Serve with any sweet sauce, dipped on freely. Fostoria Review.

Remarks. I have found their "domestic recipes" reliable every time, which

is more than can be said for many newspapers but I know the value, or worthlessness of a recipe, for the last 15 years, as quickly as I read it; hence blame

Steam 3 hours.

—

;

the author if the recipes he gi^es fail in any case.

Suet Pudding, No. 1, with Sour Milk, Splendid, Steamed.

—Julia M. M. writes to the Western Rural, as follows, upon the suet pudding

question; and as ladies make all their explanations before they give the recipe,

it, " Splendid Suet

Pudding," and then proceeded by saying: "Our suet pudding for dinner was

so very nice, and gave such general satisfaction, that I send the recipe for the

It is particubenefit of my Rural sisters, as it may be new to some of them.

larly nice and convenient for house-keepers, as it will keep nicely a month or

two in a cool, dry cellar in earthen jars or a tin box, and a part of it may be

sliced off and steamed from time to time, as needed when, with suitable sauce,

Take suet, chopped fine; raisit will be found as good as when newly made.

ins, chopped; syrup and sour milk, each 1 cup; English currants (of course

washed and picked over, to free them from dirt and little gravel stones), 3^

cup; soda, 2 even tea-spoonfuls. Mix the suet, raisins and currants well into

the syrup; then add the sour milk, next the soda, pulverized and well mixed in

a handful of dry flour. Stir until it begins to foam; then add flour enough to

form a stiff batter. Steam li^ hours. For a large family double the quanServe hot, with the following:

tity, and steam 2 hours.

cup, each; beat these

Sauce, Lemon, for Same. Butter and sugar,

Pour into it, a little at a time,

together with flour, 1 heaping table-spoonful.

stirring all the while, boiling water, 1 pt. and let it simmer on the stove a few

Or

minutes. Add lemon extract, 1 tea-spoonful, and the juice of 1 lemon.

I will let her speak for herself, simply saying she headed

—

—

%

,

the following:

Lemon Sauce for Any Pudding.

of butter; 1 eg^;

— One large cup of sugar; nearly "^ cup

1 lemon, all the juice and half the grated peel; 1 tea-spoonful

—

nutmeg; 3 table-spoonfuls boiling water. Directions Cream the butter and

sugar, and beat in the egg whipped light; the lemon and nutmeg.

Beat hard

10 minutes, and add a spoonful at a time the boiling water. Put in a tin pail,

and set within, or upon, the uncovered top of the kettle, which you must keep

boiling, until the steam heats the sauce very hot, but not to boiling.

Stir con-

stantly.

—

Remarks. I see this is modified, slightly, from one of Mrs. Harland's, in

" Common Sense in the Household," still it M'ill be found a very nice sauce, for

any pudding.

The

twice as

principles given

by "Julia" are all correct, but most people use

Cooks can suit themselves.

much sugar as butter in making sauces.

See "Hunter's Pudding" for corroboration as to the keeping properties of this

or any pudding which has plenty of these dry fruits in them and are made with

a " stiff " batter, when well covered and kept in a dry, cool cellar, or other cool

place,

PUDDINGS.

349

Suet Pudding, No. 2, With Sweet Milk and Crackers, Baked.

—Suet, chopped

fiue and freed from strings (to skin the membrane of the suet

" free it from strings;" see the first, or " English Plum Pudding," and the

cup; fine crackerremarks following it, as to " skinning" suet to save time),

is to

J^

crumbs, 1 cup; sugar, 3 table-spoonfuls; eggs, 3; sweet milk, 3 cups; salt, 1

Directions Beat the yolks with the sugar; add to them the

tea-spoonful.

cracker and milk; then the suet; whip the whites and add lastly, leaving out

the white of one to whip for the frosting; bake about 1 hour; make the frosting

by beating, and adding 1 table-spoonful of powdered sugar; spread your frosting on when the pudding is baked; set it back in the oven to give it a brown,

—

watching closely; and, before sending it to the table, ornament with dots of currant jelly.

Letters of Experience.

—

Eemarks. "Experience" is necessary to do things well. The author,

when he began his work of making " receipt books," had great difficulties to

overcome; but twenty years of experience enables him to tell at a glance now

what formerly would take a long time, and often several tests to accomplish.

Stick to your life-work as I have to mine, and 99 in every 100 will succeed as I

have done. See, also, " Plum Puddings," which are generally made with suet,

in place of other shortenings.

—

Stale Bread Pudding, With or Without Fruit. Stale bread (dry

bread or hard crusts), grated, 3 qts. eggs, 5; sugar, raisins and English currants, each 1 cup; butter, )>^ cup; spices to suit.

Dikections Soak the bread

water sufficient to cover it (milk is much better) whip the eggs, then the

sugai into them; pick over the raisins, mash and look over the currants, melt

;

—

m

;

the butter, and mix all nicely together, having mashed the bread-crumbs into a

pulp and if not sufficiently moist, add a little more water or milk, whichever

you are using, to make a suitable batter. Having lined the pudding-dish with

a nice crust, pour in the mixture and put a thin crust over of the same; bake in

a moderate oven about 1 hour serve with any of the ''sweet sauces" preferred.

;

;

—

Remarks. Home-made dried fruit may take the place of the foreign kinds,

remembering that home-dried currants require double the amount of sugar. If

no fruit is used, you will still have a nice pudding. And if you cut prunes in

bits from the " pit," you also have a nice pudding.

Bread Pudding, Aunt B-achel's. — "Aunt Rachel," in the Rural New

"A pudding may be made of small pieces of bread, if the fam-

Yorker, says:

ily taste does not rebel.

[I

never see the family taste rebel against so good a

The bread should be broken fine, covered with milk, and set on the

stove where it is not too hot, until it becomes soft.

Remove and stir in a tablepudding.]

spoonful of sugar, 1 of butter, a small tea-spoonful of salt, also a pinch of cinnamon, or allspice, and, if liked, i^ cup of chopped or cut raisins, or dried

raspberries.

"When cool enough, stir in an egg, well beaten, and bake 1 hour in

To be eaten with cream and sugar, or pudding-sauce, as pre-

a moderate oven.

ferred

"

—

This is like what my wife used to make, except she used to put

the raisins in whole, to which I should never object; nor did I, as above

remarked, " ever see the family taste rebel against it."

Remarks.

I>R.

350

CEASE'S RECIPES.

"Aunt Rachel " adds: " I knew a lady "who kept all the broken pieces of

"bread in a bag, that was hung where they would dry and not mold, and she had

the material for a pudding always at hand.

The price of flour and cost of liv-

ing would determine whether such economies would pay." It would pay,

unless it may be for farmers, who raise their own wheat and have fowls to feed

the broken pieces of bread to.

—

Quick Pudding. When hurried, butter a pudding-dish well, and put

in a layer of stoned raisins, cut into halves; then fill up with small breadcrumbs, or rolled crackers; beat an egg, and add a little milk, a pinch of salt

and a spoonful of sugar; stir well and pour over the crumbs and bake in a

moderate oven. Turn out upon a plate just at time of serving.

Honey Pudding. — Best honey, % lb., with 6 ozs. butter, to a cream,

and stir in a cup of bread-crumbs; beat the yolks of 8 eggs, then beat all

together for 10 minutes; pour in suitable dish to set in water and boil, or steam,

1% hours. Make a sauce with arrowroot or corn starch, and flavor with extract

of orange.

Blackberry Pudding, Baked or Boiled, and a Jelly, or Jam,

as Sauce for Same, and a Cordial for the Children. A writer in the

Western Eural gives the following very nice ways of using this delicious fruit

For the pudding: Take nicely ripe blackberries and sweet milk,

in its season.

each 3 pts. eggs, well beaten, 5; sugar, 1 cup; a little salt: yeast powder (the

author would say baking powder, as it acts quicker), 2 tea-spoonfuls, and flour

to make a suitable batter to handle with a spoon, if to be baked; and as stiff as

can be worked if to be boiled. To be eaten with any sauce, or the following jelly

—

;

or jam:

For the Jelly.

—Place perfectly ripe blackberries in a porcelain kettle with

just water enough to keep

from burning, stirring often, over a slow fire, until

thoroughly scalded; then strain or drain through a jelly -bag, the berries having

been well mashed by the stirring in scalding twice through, if necessaiy to

make it clear; measure, and put the juice on the stove and boil briskly 10

minutes then add equal measures of nice white sugar, and continue to boil

until a bit of it dropped into a glass of very cold water sinks at once to the bottom, instead of dissolving much in the water, when it is done, and makes a

splendid sauce for the pudding.

For the Jam. To each pound of the berries put, for present use, half as

much light brown sugar, and boil to tlioroughly cook the fruit, and use as sauce

for the pudding; but for longer keeping, for winter use, use berries and sugar

equal weights, and cook carefully 1 hour, stirring constantly to avoid burning.

It is a cheap and excellent preserve, of which the children are very fond; and

it is valuable for the younger ones having the least tendency to bowel complaints,

and may be given half-and-half with the cordial, flavored highly with cinnamon,

of which most children are very fond.

For the Cordial. Take the very ripest blackberries, mash them in a suitable

tub or pail, pressing out the juice through a stout piece of muslin: and to each

quart put 1 lb. of best loaf or lump sugar, also in a porcelain kettle, pouring on

—

—

;

—

—

PUDDINGS.

351

the juice, and as soon as softened place on the stove and boil to a thin jelly

only; and when cold add brandy, '^^ pt. to each pound of sugar used.

If thi3

young children, the jelly may be used in place of the jam,

in equal parts, thus avoiding the seeds.

For a child of 2 to 5 years, put 2 or 3

is to be given to very

table-spoonfuls of each into a glass with a tea-spoonful of essence or extract of

cinnamon, mixing thoroughly, and giving a tea to a table-spoonful of it as of teq

as they like, or every half hour until relieved.

Remarks.. This shows the great value and variety of ways in which tliQ

blackberry may be used. (See also the Blackberry Cordial in the Medical

Department.)

—

Whortle (Huckle)^erry Pudding, Boiled.— Eggs, 4, well beaten;

sweet milk, 1

pt. ; salt, 1

tea-spoonful

;

nicely assorted

and

fully ripe whortle-

berries, 3 pts; stir all well together, then stir in sifted flour to

make a stiff bat-

mold or dish, and boil or

To be served with any sweet sauce, or sugar and butter creamed.

ter, tie tightly in a properly prepared pudding-cloth,

steam 2 hours.

Beefsteak Pudding, Boiled. — Cut into small pieces tender, round

beefsteak, 2 lbs.

;

season with a little salt and pepper; celery, or celery salt (an

now in the market), and summer savory, each, 1 tea-spoonful

a few

you use fresh celery, chop it,

too; and 1 small onion, chopped very fine (if you tolerate them at all); mix the

seasoning well together having lined the pudding dish with a crust or paste, as

directed below, put on a layer of the steak, and sprinkle on some of the seasoning, and so fill in all with alternate layers of steak and seasoning; then dip over

•with a spoon suflScient hot water, and cover in with a top crust, and lay upon

artit \q

;

sprigs of parsley, if you have it, chopped, and if

;

this a buttered paper, covered with a suitable plate; stand it in a basin of boiling

"water and let it continue to boil 2 hours; then remove the plate and paper, and

set in a hot oven a few minutes to brown.

For the Paste.

—Flour, IJ^ cups;

SuSicient for 5 or 6 persons.

J^ tea-spoonful; eggs, 1; butter, oi

"What is better for this paste for meat, beef, or other drippings, 2 table-spoonfuls; water, about

salt,

% cup, to properly wet up the flour.

Meat and Busk, or Bread Crumb Pudding, Baked. — Chop any

kind of cold meat, with an equal amount of cold salt pork, or better still, sea*

son it well with butter, pepper and salt, and add 2 or 3 beaten eggs. Then put

into the buttered dish a layer of rusk, or bread crumbs; wet with milk; or in

place of these, cold boiled rice, or hominy, and so fill in, in alternate layers;

crumbs, or rice, or hominy being first and last; cover with a plate, and bake

of an hour; remove the plate to brown the top, and serve hot, in place of other

meat. (See also Potato Pudding, No. 2, below.)

%

—

Potato Pudding, No. 1, Baked. Large mealy potatoes, 6; eggs, 6;

sugar, 2 cups; butter, 1 cup; flour, i^ cup; milk, or if you have it, cream, 1

and a little salt. Directions— Boil, or steam, the potatoes and

mash nicely, stirring in the yolks of the eggs; beat the whites to a froth and

pt. ; 1 lemon,

stir in the sugar, flour,

milk, or cream, the grated rind of the lemon, and

squeeze out the juice, and stir all together, and bake about 1)^ hours.

aixd cream, or sugar and butter sauce.

Very nice.

salt;

Sugar

I

,

DB. CEASE'S RECIPES.

353

—

Steam

Potato Pudding, No. 2, with Meat or Fish, Baked.

and mash mealy potatoes, and season with butter, cream, salt and pepper, or

for eating, butter butter the dish and place a layer of the potatoes on the bottom; then, having finely chopped meat, or finely picked fish, put a layer of the

one used, and so on alternating, finishing with a layer of bread or cracker

crumbs, with a few bits of butter and a little water, or milk to moisten, at last;

If fish is used

cover, till nearly done, with a paper, and bake about 1 hour.

" Very nice " does not express the full parts.

stir into it a beaten egg.

;

Sweet Potato Pudding. — A writer in the Blade Houseliold gives us

Buy sweet potatoes, 2 lbs. (they are sold by th&

pound now almost wholly); brown sugar, J^ lb.; butter, J^ lb.; cream, 1 gili

{}£ pt.); 1 grated nutmeg; a small piece of lemon peel; eggs, 4; flour, 1 tableDirections Boil the potatoes well and mash thoroughly, passing

spoonful.

it through a colander; and while it is yet warm mix in sugar and butter; beat

the eggs and mix in when cool, with the flour, grated lemon peel, nutmeg, etc.

very thoroughly; butter the pan and bake 25 minutes in a moderately hot oven.

May be eaten with wine sauce. I would say yes, or any other sauce, and still

the following ingredients:

—

be good, very good.

Indian Pudding, No. 1, Baked. — This pudding was made at the

Cataract House, Niagara Falls, by ]\Irs. Polk, for thirty-six successive seasons:

One quart of milk put on to boil

;

1

cup of meal, stirred up with about a cup

of cold milk; a piece of butter, about the size of an egg, stirred into the hot

milk, and let boil

;

beat 6 eggs, or less, with 1 cup of powdered sugar, and add

a tea-spoonful of ginger and nutmeg; then stir the whole together, and have it

thick enough to pour into the dish, buttered. Bake in a quick oven.

—

Sauce for Same. One cup powdered sugar; }/^ cup butter, beaten to a

cream. Flavor with nutmeg and a little wine or brandy, to taste.

Remarks. Myself and family spent several days at the above hotel, in

1874, where we were so well pleased with this pudding as has always been my

—

—

custom, in my travels, if I found some particularly nice dish upon the table

—

made an effort (through the waiter) to obtain the recipe, and, by "oiling the

—

—

machinery," at both ends of the route paying waiter and cook I succeeded.

I have given it word for word as dictated by Mrs. Polk (colored), who was

highly gratified because we were so much pleased with her pudding, assuring

us she " had made it in the same house for thirty-six seasons, without missing

one." The family having made it many times since, I can, therefore, assure

everyone " it is genuine," and very nice indeed. Coarse meal is considered

better than fine for baked puddings; and if the milk is rich by stirring in the

cream so much the better. They are made without eggs, molasses taking the

place of sugar, as No. 2.

—

Indian Pudding, No. 2, Without Eggs, Baked. Indian meal, 1

cup; butter, or lard, 2 table-spoonfuls molasses, 1 cup; salt, Jo tea-spoonful;

cinnamon, or ginger, as preferred, 1 tea-spoonful; mix all these nicely, and

;

pour in boiling milk, 1 qt., mixing thoroughly, and put into a buttered

dish; and when ready to set in the oven stir in cold "water, 1 cup; bake /^ to 1

ha\xx.

PUDDINQ8.

Eemarka.

—The water,

it is claimed,

353

gives the same lightness as the eggs—

certainly it can not give the same richness.

Indian Pudding No. 3, Old-Fashioned, Baked.

— Scald milk,

%

1 pt., and

pour it upon Indian meal, 1 cup; add a beaten egg; molasses,

cup; salt and cinnamon, to taste; add cold milk, 1 pt., and bake about 2 hours,

stirring 2 or 3 times while baking to make it wheyey.

Remarks. This, it will be seen, has more meal in proportion to the milk,

and consequently is not quite so much of a custard, but more of a pudding

the more eggs and milk, the more they are like custards.

—

—

Indian Pudding No. 4, Steamed. Sour milk, 2 cups; Indian meal,

IJ^ cups; wheat flour, 2 cups; soda, 1 tea-spoonful, dissolved in a little of the

milk; a little salt, and chopped raisins, }^ cup. Mix all, and steam 2 hours.

To be eaten with any sauce preferred.

Indian Pudding No. 5, With Sweet Apples, Baked.— Sweet

milk, 2 qts.

scald 1 qt., and stir in Indian meal, 10 rounding table-spoonfuls;

;

molasses, J^ cup;

salt, 1

tea-spoonful; then stir in chopped sweet apples, 1 cup,

and bake 3 hours in a moderate oven.

Corn Starch Pudding.— Sweet milk, 1 qt. com starch 4 table-spoon;

fuls,

nicely rounding; eggs, 5; sugar,

flavor to suit.

1% cups; % grated nutmeg, or other

—Put the milk in a suitable dish to set in water to

Directions

boil (it is always safer to boil milk in this way);

when it boils stir in the beaten

cup of the sugar, and flavor, and continue the heat to

cook the starch; then put into the baking dish and set in the oven 15 or 20 minutes, having the whites beaten with the J^ cup of sugar, and a little flavor if

desired; put on top and brown nicely.

yolks, corn starch, 1

Cream Pudding.— Stir together 1 pt. of cream, 3 ozs. of sugar, theyolks

^f 3 eggs, a little grated nutmeg, add the well-beaten whites, stir lightly, and

pour into a buttered pie-plate, on which has been sprinkled the crumbs of stale

bread to the thickness of an ordinary crust; and over the top also sprinkle a

layer of the grated crumbs, and bake.

Very nice. (See also cream pies.)

Remarks. And now, it appears to the author, that with about sixty recipes

for puddings a different one for each Sunday in the year. Fourth of July, and

Christmas, too, some very rich, and others plain, there need be no family

which can not select one to suit special occasions, as the visits of friends, holidays, etc., and also such as shall meet the demands, with plain puddings in

places where the richer materials are not to be had, or when, although everything might be obtained, yet, the pocket-book does not allow it, or the health,

—

—

—

or rather, the want of health, will not allow rich food.

as desire can be met satisfactorily.

the line of pies.

Every condition as well

So we will next see what we can do in

PIES. —The Pie of Our Fathers—Minced Pie. — General Remarks.

—Any pie, to be good, ought to have a light and flaky crust, or "pastry," as

more recently called, and the filling should be put in sufliciently thick to remove

on the part of the maker, both of which points are

most eloquently brought out in the following communication of Jennie June's,

to the Baltimore American, written more particularly as a defence of the minced

pie, or " the pie of our fathers," as she calls it, against which so much has not

all suspicion of stinginess

eloquent in argument, and

worthy of a perusal, at least on

Christmas occasions, by all lovers of minced pie, who have not "abused their

stomachs," as she puts it, " until they have become dyspeptics." Such persons

only been said, but written.

correct in

its

It is so rich in thought,

principles of instruction,

it is

may feel grieved that they cannot allow themselves to indulge in this luxury

any more, but they should have been reasonable in an earlier day, then they

would not feel a necessity for complaint. Some writers claim that minced pies

are bad, only,