Pick over and wash carefully one half cupful of Irish Moss. Put it into one pint of boiling water, add the thin yellow rind cut from one lemon, and one cupful of sugar; simmer until the moss is dissolved, add the juice of lemon and a grating of nutmeg, and strain into a cold, wet, mould. Set away to harden; serve plain, or with cream. Orange may be used in place of lemon, though a dessert spoonful of lemon juice used with the orange improves the flavor. This Irish Moss may be substituted in place of gelatine in all delicate puddings calling for that animal product; it is to be had at any druggist’s.
Soak a cupful of sago in a quart of cold milk; put in a double boiler with one cupful of sugar; cook until the sago is dissolved; pour it into a dish, and stir in ten drops of the essence of lemon or vanilla. Serve it hot or cold.
Soak a cupful of sago in a quart of cold water over night; boil in double boiler for an hour; then uncover it for the water to boil away. Add two cupfuls of sugar and the strained juice of a lemon; pour it into a dish in which it may be served. Serve it cold, with smooth fresh cream, sweetened and flavored.
To the juice of twelve oranges (the small, tart ones are best) add the juice of one lemon, the grated yellow rind of two oranges, and three cupfuls of sugar. Whip till very light the yolks of twelve eggs; then whip in the prepared juice. Whip the whites of eggs as stiff as possible (keep them well chilled while whipping) and beat in lightly, yet thoroughly, the prepared mixture. Serve in punch glasses with lady fingers. Place half of a lady finger in bottom of each glass. The amount of sugar used may vary according to the flavor of the oranges. If the foam is not stiff, then add more whites of eggs. It is difficult to give exact quantities because the flavor and juiciness of the fruit varies so. This should be prepared just before serving.
Dissolve a cupful of currant jelly in a cupful of hot water; thicken with dissolved corn starch (be careful not to use too much corn starch, only just enough to make it stiff when chilled). Have ready a chilled mold, pour in the mixture as soon as the starch is thoroughly cooked, and the white of one egg, whipped till very stiff, is added to the mixture. Then make an equal quantity of strong sweet lemonade, bringing this to a scald, thicken the same way, adding egg in same manner; pour this as second layer in mold. Then take two cupfuls of milk, bring to a scald, sweeten, and thicken as before, then add the yolks of two eggs, well beaten, whipping in one half teaspoonful of vanilla flavoring, add to previous layers in mould (the layers can be placed in order to suit fancy), set away to chill thoroughly, and serve with whipped or plain cream. Other fruit flavors can be used in same way—pineapple or apricot syrups are very nice.
To one pint of boiling water, add the juice of two nice, though any sauce may be used—brought to a scald, add one tablespoonful dissolved corn starch with sugar to taste; let boil until starch is well cooked, remove from stove and add the whites of two eggs, beaten stiff; pour into wet mould, and chill. Serve with cream and sugar.
To one pint of boiling water, add the juice of two lemons, and two tablespoonfuls of corn starch, well mixed with one and one fourth cupfuls of sugar; strain, and cook until thick. When partly cooled, beat vigorously with a wire egg beater or spoon, add the whites of three eggs, beaten to a stiff froth, whip in thoroughly, and pour into a chilled, wet mould; when firm and cold, turn out and serve with cold boiled custard and jelly, or cream and sugar.
Make a boiled custard with the yolks of five eggs, a quart of milk, and sugar to taste. When cool pour it over four sliced oranges, from which all seeds and tough fibre have been removed, and to which has been added one cupful of sugar, and grated rind of one orange. Place this in baking dish, cover with a meringue made of the whites of four eggs; then place the dish in a shallow pan of cold water and put in oven until the meringue is a golden brown. Serve cold.
Beat the yolks of six eggs with one and one half cupfuls granulated sugar till light; add to this two cupfuls of orange juice, the juice of one lemon, and the grated peel of one orange; fill in small cupfuls and place in steamer, when solid set away to chill; serve on boiled rice, over which pour a pint of rich cream, sweetened and flavored with a little grated peel of orange.
Roast the chestnuts, then grate to powdered flakes, heaping lightly in middle of pudding dish, surround with apricot jam, and serve with whipped cream.
Have sponge or plain cake baked in two layers; cut or slice canned peaches; cover a layer of the cake with the cut peaches; put on another layer of cake and more peaches and turn over all well sweetened and flavored whipped cream.
Use one tablespoonful of butter to grease a three pint pudding mould. Take one cupful of fruit; raisins, candied cherries, or preserved fruits, as you prefer; sprinkle one half the fruit in the buttered mould, then break in stale cake or bread crumbs, mixing with it the rest of the fruit, filling the mould lightly. Then whip up three eggs, add to them three tablespoonfuls of sugar and three cupfuls of milk, pour over the cake and fruit mixture. Let stand one hour, then steam for one and one fourth hours. Serve hot with creamy sauce.
Make a custard of one pint hot milk, yolks of three eggs, three tablespoonfuls of sugar; thicken with corn starch. Flavor with teaspoonful of vanilla. Decorate a mould with candied fruit; cover fruit with custard; cool, add a layer of lady fingers or stale cake, then a layer of fruit and more custard, and chill; continue until the mould is full. Serve with whipped cream and candied cherries.
Wash thoroughly one half pound of prunes and soak three hours in enough water to cover; cook in same water until the consistency of marmalade. Rub through a sieve, sweeten. Whip the whites of four eggs, and add the prunes (which should be thoroughly chilled); beat until well mixed; pile lightly on a buttered platter, and bake until a delicate brown. Serve with whipped cream or soft custard.
Make a plain cup cake, and bake in two layers. For the filling, beat the yolks of two eggs till light, and add one half cupful of sugar; stir this into one half cupful of milk; melt two ounces of chocolate and stir into the milk; put on stove, and cook till it thickens; beat till cool, flavor with vanilla and spread on the cake between layers and sprinkle confectioners’ sugar on top. Plain Washington pie has simply a dressing of whipped cream, sweetened, and flavored with vanilla, between the layers.
Make cake the same as for any good layer cake. For the filling take one cupful of thick sweet cream, whip until stiff, add four tablespoonfuls of fine grained granulated sugar and one pint of strawberries, crushed slightly, and sweetened. When cake is perfectly cold spread between layers. This should not stand long before serving.
Three eggs, one and one half cupfuls of sugar, two cupfuls of flour, one teaspoonful of pure cream of tartar, one half cupful of cold water, one half teaspoonful of soda. Beat the eggs thoroughly with the sugar, add one cupful of flour with even teaspoonful of pure cream of tartar, then water, and another cupful of flour. Enough for two pies.
Filling—Pure, sweet cream, beaten until stiff; sweetened to taste; flavored with vanilla. Cut open pie, fill, and pile some cream on top. Two cupfuls of cream will fill two pies.
Make a dough of six heaping tablespoonfuls of flour; pinch of salt, one heaping teaspoonful of baking powder, two tablespoonfuls of cream, and water enough to make a soft dough; mix as lightly as possible. Then add one pint of any preserved or stewed fruit that is desired, the fruit should be well sweetened; steam for forty minutes. Be particular to keep the steam at regular heat, not letting it die down. Serve with syrup, made of the fruit juice, or hard sauce.
One quart of rich, sweet, cream; whipped to a stiff foam; sweeten, after whipping, with two tablespoonfuls of sugar, and flavor with scant teaspoonful of vanilla extract. Line a glass bowl with separated lady fingers, and heap the whipped cream lightly in the bowl. Chill, and serve within an hour.
Add to three tablespoonfuls of cornmeal, three fourths of a cupful of molasses and a little salt; mix well; put one generous quart of milk in double boiler; when scalding hot add the meal and molasses; stir till free from lumps; let cook for five minutes; then butter well a baking dish, grate the rind of two or three oranges; put a layer on the bottom of the dish; pour in the liquid and put the rest of the grated peel on top; add one tablespoonful of butter to one fourth cupful hot milk; pour over pudding; bake three hours in a moderate oven; eat with rich cream, or hard sauce.
Whip one pint of cream and set it in a pan of cracked ice; add one half cupful of chopped preserved ginger, one half cupful powdered sugar; one half cupful of cold boiled rice.
Dissolve one half cupful of Irish moss in boiling water, using as little water as possible; strain, and stir into the cream mixture; stir until it thickens. Set away to harden, and serve with ginger sauce.
Make one quart of strong sweet lemonade, bring to a scalding point, add juice of one orange. Thicken with dissolved cornstarch, the same as any cornstarch pudding; being careful not to make too stiff. Have ready the whites of two eggs, beaten very stiff. When the corn starch is thoroughly cooked, set the dish off the stove and whip in the eggs. Then slice in two bananas, pour in moulds, set away to chill thoroughly, serve with cream and sugar. This is quite as delicious as any gelatine pudding.
Two cupfuls of milk, two tablespoonfuls of rice, two tablespoonfuls of sugar, one half saltspoonful grated nutmeg, one half cupful stoned raisins. Stir frequently. When it begins to thicken add more milk, sweetened and spiced; when rice is tender add one half cupful cream and remove from oven. Serve cold.
Peel and grate the potatoes. To one quart of them add two eggs, two tablespoonfuls of butter, three fourths of a cupful of sugar and one cupful of sweet milk. Cream the butter and sugar, add the eggs, stir well, then add the other ingredients, stirring briskly. Bake one hour. Serve hot without sauce.
To one cupful of cold boiled oatmeal, add one cupful of sugar, three cupfuls of milk, two well beaten eggs, one tablespoonful of vanilla and one half cupful of seeded raisins; bake in moderate oven about three quarters of an hour.
Cook one cupful of rice until tender. Wring small pudding cloths (one third yard square) out of hot water and lay over a small bowl. Spread rice one third of an inch thick over cloth. Put an apricot in the center, filling in each half of apricot with rice. Tie tightly and steam ten minutes. Remove the cloth carefully and turn the balls out on a platter, and serve with apricot sauce. Canned apricots may be used. If fresh fruit is preferred steam the apricots tender before removing stones.
Stir together one pint of cream, three ounces of sugar, the well beaten yolks of three eggs, with scant teaspoonful of vanilla flavoring. Whip the whites of the eggs very light and add last, stirring lightly. Pour into baking dish that has been well buttered and upon which has been sprinkled bread crumbs to the thickness of ordinary pie crust. Sprinkle bread crumbs over the top of pudding, set dish in shallow pan half filled with water, and bake the same as any custard.
Butter small thin squares of bread and spread with jam, or tart jelly; place them in a buttered pudding dish; have the dish about one half full; pour over a boiled custard (using the yolks only for the custard); beat the whites of two eggs, adding gradually two tablespoonfuls of powdered sugar; beat one large tablespoonful of the jam or jelly used; heap on top of the custard and brown slightly in the oven.