The International Jewish Cook Book Part 72

One-half cup of b.u.t.ter creamed with one-half cup of confectioner's sugar, three whole eggs added, one at a time, beat these all for twenty minutes, add one-half pound of chopped nuts, one tablespoon mocha essence or one square of bitter chocolate melted, or one teaspoon of vanilla.

Grease a spring form, put two dozen lady fingers around the edge, at the bottom put one dozen macaroons, then add the filling and let this all stand for twenty-four hours in ice-box. When ready to serve, pour one-half pint of cream, whipped, over all and serve.

AUFLAUF

Boil one cup of milk and when boiling stir in quickly one-half cup of sifted flour and work smooth until all lumps are out and it is the consistency of soft mashed potatoes. Stir all the while over fire. When smooth remove from stove and while yet warm break in, one by one, yolks of three eggs, a pinch of salt, then the beaten whites of three eggs.

Bake in well-b.u.t.tered hot square pans, in very hot oven, from fifteen to twenty minutes. Serve as soon as done with jelly or preserves. If batter is not thick enough a little more flour must be added to the milk.

LEMON PUFFS

Beat the yolks of four eggs until very light, add the stiffly-beaten whites and then stir in two cups of milk, add a pinch of salt, three tablespoons of fresh b.u.t.ter melted, and five level tablespoons of flour that have been wet with a little of the milk from the pint, stir well together and divide equally between cups. b.u.t.ter the cups before pouring in the mixture. Bake in hot oven until brown (generally twenty minutes).

Turn out carefully in the dish in which they are to be served, and pour over them the following:

LEMON SAUCE

Put on to boil one and one-half cups of water with juice of two lemons, sweeten to taste, add a few small pieces of cinnamon bark; when boiling stir in three teaspoons of cornstarch that have been dissolved in a little cold water. Boil a few minutes, then pour over the well-beaten yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites of eggs, and pour over and around puffs when cold. Serve cold.

LEAF PUFFS

Cream one cup of b.u.t.ter until soft, add two cups of sifted flour, mix well, and add just enough sweet cream to make a nice dough, not too soft. Roll thin, cut in long strips or squares, bake in long pans in a moderately hot oven. When light brown, draw to the door of the oven, sprinkle with powdered sugar and let stand a few minutes longer in the oven.

SAGO PUDDING WITH STRAWBERRY JUICE

Prepare one cup berry juice and sweeten to taste. Have ready a scant half teacup of sago soaked one hour in water enough to cover. Boil the sago in the fruit juice until thick like jelly. Beat up the whites of two eggs and add to the sago while hot and remove immediately from the stove. Mold and serve with cream or berry juice.

This mold can be made with any kind of fruit juice preferred

APPLE TAPIOCA PUDDING

Soak three-quarter cup of tapioca and boil it in one quart of water until clear, sweetening to taste. Pare and core six apples and place them in a baking dish. Fill the cores with sugar, pour the tapioca around them and grate a little nutmeg over the top. Cover and bake until the apples are soft Serve with cream.

RHUBARB PUDDING

Grate some stale rye bread and take a bunch of rhubarb; cut fine without peeling, put the cut rhubarb in a pan with a big pinch of baking-soda, and pour boiling water over to cover. While that is steeping, grate the rye bread and b.u.t.ter pudding-form well, and put crumbs all over the pan about one-quarter inch deep, then add one-half the rhubarb that has been well drained of the water; season with brown sugar, cinnamon, nuts and any other seasoning you like; then some more crumbs, and other one-half of rhubarb, and season as before the top crumbs, put flakes of b.u.t.ter all over top; bake until done.

SCALLOPED PEACHES

Pare a number of peaches and put them whole into a baking-tin, together with layers of bread crumbs and sugar and add a few cloves. Bake until the top is brown. Serve with hot b.u.t.ter sauce or cream.

CHESTNUT PUDDING

Boil one pound of chestnuts fifteen minutes. Sh.e.l.l and skin them, then put back on stove with a cup of milk and boil till tender. Rub through a colander. b.u.t.ter a mold, line it with the pulp, then add a layer of apple sauce that has been colored with currant jelly, then another layer of chestnuts, and again apple sauce. Squeeze lemon juice over all, and bake in a moderate oven. Turn out on a platter and serve with whipped cream colored with currant jelly.

FARINA PUDDING WITH PEACHES

To one quart of milk add one-half cup of farina, salt, and a small piece of b.u.t.ter. Boil in a double boiler until thick. Beat the yolks of four eggs with four tablespoons of white sugar, and add this just before taking off the fire. Stir it thoroughly, but do not let it boil any more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth with pulverized sugar. After the eggs have been whipped, b.u.t.ter a pudding dish, put in part of the custard, in which you have mixed the whites (If you have any extra whites of eggs beat and use them also), then a layer of stewed or canned peaches; cover with the remaining custard and bake. Eat with rum sauce.

FARINA PUDDING, No. 2

One and one-half pints of milk with nine level tablespoons of sugar, five bitter and five sweet almonds chopped fine, brought to boiling point, and twelve level tablespoons of farina dropped in slowly and stirred constantly. Cook for twelve minutes, add vanilla to taste, then add slowly the beaten whites of five eggs. Put it in a form and when cold serve with a fruit sauce.

RICE PUDDING

To three cups of milk, add half a cup of rice, which you have previously scalded with hot water. Boil in a double boiler until quite soft. Beat the yolks of three eggs with three tablespoons of white sugar, add this just before taking it off the fire. Stir it thoroughly with a wooden spoon, but do not let it boil any more. Add salt to the rice while boiling, and flavor with vanilla. Beat the whites of the eggs with powdered sugar to a stiff froth, and after putting the custard into the pudding dish in which you wish to serve it, spread with the beaten whites and let it brown slightly in the oven.

PRUNE PUDDING

Take one quart of milk, one teaspoon of salt, one cup of sugar and two well-beaten eggs. Heat this and then pour in slowly one cup of cream of wheat or farina, stirring constantly. Boil fifteen minutes; then b.u.t.ter a deep pudding dish and put in a layer of stewed prunes--that have been cut up in small pieces with a scissors; on the bottom, over this, pour a layer of the above, alternating in this order until all has been used.

Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened, is a delicious sauce for this.

BROWN BETTY

Pare, quarter, core and slice four medium-sized apples. Melt one-quarter cup of b.u.t.ter and pour it with the juice of half a lemon over one cup of bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half lemon and one-quarter cup of sugar together. b.u.t.ter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixture, and making the last layer of crumbs. Pour one-quarter cup of boiling water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then uncover and brown the crumbs. Serve with cream or with soft custard or lemon sauce. If desired for a meat meal, subst.i.tute chicken-fat for b.u.t.ter and use lemon sauce.

APPLE AND HONEY PUDDING

Take four cups of raw apples cut in small pieces, two cups of bread crumbs, one-half cup of hot water, two teaspoons of b.u.t.ter, two teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple in a well-b.u.t.tered pudding dish; then a layer of crumbs. Mix the honey and hot water. Pour part of this over the crumbs, sprinkle with cinnamon and dot with a few bits of b.u.t.ter. Fill the dish with alternate layers of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover and bake forty-five minutes. Serve with cream.

QUEEN BREAD PUDDING

Take one cup of grated bread crumbs, soak it in one pint of sweet milk; then break three eggs; separate the whites, add to the yolks one cup of sugar and a small piece of b.u.t.ter; beat it well, and squeeze the bread crumbs out of the milk, and add this to the yolks and flavor with vanilla. Grease the pans with b.u.t.ter, put the mixture in the pan, and pour the milk over it; set in the oven to bake until nearly dry, then add a layer of fresh fruit (apricots or peaches are the best or strawberry preserves); add the whites of eggs that were beaten stiff.

Serve cold with cream or milk. This can also be served hot.

BREAD PUDDING

Soak one and one-half cups of bread crumbs in a pint of sweet milk for half an hour; separate the whites and yolks of two eggs, setting the whites in a cool place until needed. Beat the yolks with a half cup of sugar and add the grated peel of one lemon and stir into the bread crumbs. Put in some raisins and pour into a greased pudding dish and bake in a moderate oven, about half an hour. Beat the whites of the eggs to a stiff froth, adding half a cup of powdered sugar; and spread this on top of pudding and return to the oven and brown delicately. May be eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any kind may be used instead of bread; and ginger bread also is particularly nice, adding raisins and citron, and spreading a layer of jelly on the pudding before putting on the icing.

CORNMEAL PUDDING

Bring one pint of milk to the boiling point; pour it gradually on one-half cup of Indian meal, stirring all the while to prevent lumps.

When cool add three eggs well beaten, and one tablespoon of flour, one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of cinnamon, pinch of salt and one pint cold milk. Pour into battered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream.