Stevenson Memorial Cook Book Part 27

PUDDINGS

"_The pudding's proof does in the eating lie, Success is yours, whichever rule you try._"

FIG PUDDING

Mrs. C. B. Martin

One cup suet; one cup sugar; one cup milk; one cup of figs, ground; three cups flour; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Steam two hours.

STEAMED FIG PUDDING

Mary Roberts

Three ounces beef suet; one-half ounce figs, chopped fine; two and one-third cups stale bread crumbs; one-half cup milk; two eggs; one cup sugar; three-fourths spoonful salt. Chop suet and work with hands until creamy; then add figs. Soak bread crumbs in milk. Add eggs, well beaten; then sugar and salt. Combine mixture. Steam three hours in a b.u.t.tered mould. Serve with following sauce:

Sauce: Two eggs; one cup powdered sugar; three tablespoonfuls wine; beat yolks until thick, add one-half of the sugar. Beat whites stiff, add remaining sugar. Combine, and add wine.

FIG PUDDING

Mrs. W. K. Mitch.e.l.l

One cup suet; one cup sugar; one cup milk; three cups flour; one cup figs, ground; two eggs; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Mix all together and steam about two hours.

CHOCOLATE PUDDING

Mrs. C. A. Bowman

One pint of milk; two tablespoonfuls corn starch; one tablespoonful sugar; pinch of salt. Boil until thick, add one heaping teaspoonful cocoa dissolved in a little boiling water, and last the stiffly beaten whites of two eggs. Let all cook one minute and flavor with vanilla.

CHOCOLATE PUDDING

Mrs. J. L. Putnam

One pint of milk; one tablespoonful Baker's cocoa; one tablespoonful corn starch; one egg; one and one-half cups sugar. Heat milk in double boiler. Mix dry ingredients and beat in egg. Add to scalded milk. Boil fifteen minutes. Remove from fire and whip with egg beater. Add one teaspoonful vanilla. Serve with cream.

STEAMED CHOCOLATE PUDDING

Mrs. William H. Fahrney

One and one-half tablespoonfuls b.u.t.ter; two-thirds cup sugar; one egg; one cup milk; one-half teaspoonful salt; two and one-fourth cups flour; three teaspoonfuls baking powder; two squares of chocolate, melted.

Steam in a b.u.t.tered pudding mold, tightly covered, for two hours.

Cream Sauce: One-fourth cup b.u.t.ter; one cup powdered sugar; stir until creamy; then add one cup whipped cream just before serving; flavor.

STEAMED CHOCOLATE PUDDING

Mrs. H. R. Foster

Three-fourths cup sugar; one tablespoon b.u.t.ter, creamed. Two eggs; one-half cup milk; one and one-half cups sifted flour; one and one-half teaspoonfuls baking powder; two squares melted chocolate, or two tablespoonfuls cocoa; one teaspoonful vanilla. Steam one hour and serve with hard sauce.

CHOCOLATE ICE-BOX PUDDING

Two cakes sweet chocolate; two tablespoonfuls boiling water; one-fourth cup confectioner's sugar; yolks four eggs; whites four eggs; nut meats; lady fingers. Melt chocolate in top of double boiler; remove from range, add boiling water and the yolks of eggs beaten until thick and light.

Fold in the stiffly beaten whites of eggs. Line a small pan (dimensions, 7 1/2 x 4 3/4 x 2 1/2) with wax paper. Put in a layer of split lady fingers cut to fit and cover bottom; cover these with half of the chocolate mixture; sprinkle with bits of tr.i.m.m.i.n.gs of lady fingers and nut meats. Cover with a layer of lady fingers, pour over remainder of chocolate mixture, sprinkle with nut meats and chill in refrigerator twenty-four hours. Serve with whipped cream.

CARAMEL PUDDING

Mrs. H. R. Foster

One-half pint brown sugar; one-half pint cold water; one-fourth box gelatine; four eggs, whites; one-half teaspoonful vanilla. Soak gelatine in one gill of cold water. Put sugar and other gill of water in saucepan and boil until it becomes a thick syrup. Add gelatine and vanilla and again heat to boiling point. Beat whites to stiff froth. Pour hot syrup on eggs, beating until cold. Turn into mold and serve on flat dish with custard sauce made from yolks of eggs.

MOLa.s.sES PUDDING

Mrs. C. A. Carscadin

One egg well beaten; two tablespoonfuls sugar, rounded; one tablespoonful b.u.t.ter, level; one pinch salt; one-half cup mola.s.ses; one and one-half cups flour, well sifted; one teaspoonful baking powder; one teaspoonful soda, level, dissolved in one-half cup boiling water. Steam in b.u.t.tered tins two hours.

Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful vanilla; cream together and add one cup of whipped cream.

ICE-BOX PUDDING

Katherine T. Peck

Scant one-fourth cup unsalted b.u.t.ter; one cup granulated sugar; cream together. Add yolks of three eggs, one at a time, rind of one lemon, half; and juice of one lemon. Beat the whites of the three eggs and add last. Place mixture alternately with lady fingers, three dozen lady fingers will serve eight people. Put oil paper in bottom of dish to lift pudding out easily. Serve with whipped cream. Place in ice-box until thoroughly chilled. Can be made the night before.

ICE BOX CAKE

Mrs. J. F. Nichols

One dozen lady fingers; one tablespoonful sugar; three eggs, separated; one cake sweet chocolate. Melt chocolate in double boiler with tablespoonful warm water. Add mixture of yolks of eggs and sugar, well beaten, a little vanilla, and lastly well-beaten whites of eggs. Dip each lady finger in mixture, arrange in form which has been wet with cold water, and fill in. Place in ice box over night. Serve with whipped cream.

ICE BOX CAKE