The International Jewish Cook Book Part 74

Rub to a cream half a pound of sweet b.u.t.ter and half a pound of sifted powdered sugar; add the yolks of six eggs, one at a time, and the grated peel of one lemon. Stone half a pound of raisins, and add also a little citron, cut very fine. Now add gradually half a pound of the finest flour, sifted three or four times, and the stiffly-beaten whites of the eggs. Pour this mixture into a well-b.u.t.tered mold, into which you have strewn some blanched and pounded almonds. Boil fully three hours. Serve with sweet brandy or fruit sauce.

PEACH PUDDING

In a large mixing bowl whip to a cream two eggs, three tablespoons of sugar, and two tablespoons of b.u.t.ter. To this, after it is well beaten, add a saltspoon of salt and half a grated nutmeg. Stir these ingredients well into the mixture; then stir in a cup of milk. Last add, a little at a time--stirring it well in to make a smooth batter--a cup and a half of flour and three-quarters of a cup of Indian meal, which have been sifted together with three teaspoons of baking-powder in another bowl.

b.u.t.ter well the inside of a two-quart pudding mold; put a layer of the pudding batter an inch deep in the mold; cover this with a layer of fine ripe peaches that have been peeled and cut in quarters or eighths--this depends upon the size of the peaches. Sprinkle the layer of peaches with a light layer of sugar; then pour in a layer of batter; then a layer of peaches. Repeat this process till all the material is in, leaving a layer of batter on top. Steam for two hours.

NOODLE PUDDING

Make noodles with two eggs. Boil in boiling salt water for ten minutes, drains and set aside.

Beat the yolks of four eggs with one cup of powdered sugar until light, add a quarter of a cup of pounded almonds, a pinch of salt, the drained noodles, and the whites of the eggs beaten to a stiff froth. Mix well, pour into a greased pudding mold, and boil one and one-half hours.

PRUNE PUDDING

Take the yolks of four eggs, a cup of granulated sugar, and stir to a cream. Chop fine thirty prunes (prunes being boiled without sugar), and add two tablespoons of sweet chocolate, two tablespoons of grated almonds, and the whites, which have been beaten to a snow. Boil two and one-half hours in a pudding form and serve with whipped cream.

PLUM PUDDING (FOR THANKSGIVING DAY)

Soak a small loaf of bread; press out every drop of water, work into this one cup of suet shaved very fine, the yolks of six eggs, one cup of currants, one cup of raisins seeded, one-half cup of citron shredded fine, three-quarters cup of syrup, one winegla.s.s of brandy, one cup of sifted flour and the stiffly-beaten whites of eggs last. Boil four hours in greased melon mold.

PLUM PUDDING, No. 2

Chop a half box of raisins and currants, one-quarter pound of citron, one-quarter pound of suet (chopped very fine), two eggs, one and one-half cups of sugar, a winegla.s.s of brandy, two cups of cider, one teaspoon of cinnamon and ground cloves. When all these are well mixed add enough flour (with a teaspoon of baking-powder in it) to thicken well. Cook in a greased mold and allow to steam for three hours.

HONEY PUDDING

Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs. Beat the mixture thoroughly and then add two tablespoons of b.u.t.ter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.

*PUDDING SAUCES*

BRANDY SAUCE

Take one cup of water, a quarter gla.s.s of brandy, one cup of sugar, juice of half a lemon. Boil all in double boiler. Beat the yolks of two eggs light, and add the boiling sauce gradually to them, stirring constantly until thick.

CARAMEL SAUCE

Put one cup cut loaf sugar in a saucepan on the stove without adding a drop of water. Let it melt slowly and get a nice brown without burning.

Beat the yolks of three eggs until light, stir in two cups of sweet milk, and when the sugar is melted, stir all into the saucepan and continue stirring until the sugar is dissolved and the sauce is somewhat thickened; then remove from the fire, add one teaspoon of vanilla essence, put in a bowl and put the stiffly-beaten whites of eggs on top.

Serve with puddings, cakes or fritters.

CHOCOLATE SAUCE, No. 1

Dissolve one-half pound chocolate in one cup of water and sugar to taste, boil somewhat thick and flavor with vanilla.

CHOCOLATE SAUCE, No. 2

Scald two cups of milk, add two tablespoons of cornstarch diluted with one-half cup of cold milk, and cook ten minutes over boiling water. Melt three squares of chocolate over hot water, add three tablespoons of sugar and three tablespoons of hot water; stir until smooth, then add to cooked mixture. Beat the whites of three eggs until stiff, add three-fourths of a cup of powdered sugar; add the yolks and stir into cooked mixture; cool and add vanilla.

FOAM SAUCE

Cream one-quarter cup of b.u.t.ter with one cup of powdered sugar, until very light. Add separately the unbeaten whites of two eggs, stirring briskly and beat again. Add one teaspoon of vanilla and one-half cup of hot water. Pour in sauceboat, and place boat in a pan of boiling water on stove, until it becomes frothy then serve immediately.

FRUIT SAUCES

Wash the fruit well, then put on the stove in a saucepan without adding any more water. Cover with a lid, and let the fruit get thoroughly heated all through until it comes to a boil, but do not boil it. Stir occasionally.

When well heated, mash the fruit well with a wooden potato masher, then strain through a fine sieve, being careful to get every drop of substance from the fruit.

Sweeten the juice with sugar to taste, add a few drops of wine or lemon juice, put back on the stove, and cook until it thickens, stirring occasionally. Serve with cake, fritters or puddings.

Blackberries, strawberries or raspberries, make a nice sauce.

HARD SAUCE

Take one cup of sugar, one-half cup of sweet b.u.t.ter and stir to a cream.

Flavor with grated lemon peel or essence of lemon. Make into any shape desired and serve.

JELLY SAUCE

Take thin jelly, add one cup boiling water and brandy or wine (one-half cup), add a little more sugar and thicken with one teaspoon cornstarch dissolved in a little cold water. The beaten white of egg may be added.

KIRSCH SAUCE

Put one cup of sugar and two cups of water on to boil. Mix two tablespoons of cornstarch in one-quarter cup of cold water, and when the water in the saucepan is boiling, add cornstarch and stir for two minutes. Remove from stove and add one cup of Kirsch wine and stir again. Strain and serve with pudding.

LEMON SAUCE, No. 1

Boil one cup of sugar with one-half cup of water, rind of one lemon, juice of two, and one-half teaspoon of b.u.t.ter. When boiling stir in a scant teaspoon of cornstarch dissolved in a little cold water. Serve hot. Serve with puddings or fritters.