Directions for preparing all kinds of desserts, cold and warm; puddings, puff pastes, souffles, sherbets, creams, ices and ice creams.
Steamed Puddings.
No. 1—RICE PUDDING.
Quantity for 6 Persons.
Preparation: The rice is washed and brought to boil in 1 cup of water. When the water is boiled down, add the milk gradually and 1 pinch of salt and boil to a thick mush. When done, cool it off. Cream the butter, add sugar, 7 yolks of eggs, raisins, almonds and the beaten whites of eggs. Butter a pudding mold, strew in some bread crumbs, put in the rice pudding, close the mold well and set in a steamer over a kettle of boiling water and boil for 1½ hours. When serving, turn the pudding out on a platter and serve cold with a vanilla or wine sauce or sweet cream.
No. 2—APPLE RICE PUDDING.
Quantity for 6 Persons.
Preparation: The rice is cooked slowly with one cup of water; when the water is boiled down, add the milk gradually and cook it to a thick mush. Cream the butter, add the sugar, then the yolks of eggs, raisins and almonds. Let rice cool, then mix all together. The apples are peeled, cored, cut into 16 parts and stewed until tender in a little water and sugar. Butter a pudding mold and strew with bread crumbs. Stir the well-beaten whites of the 7 eggs into the rice, put a layer of rice into the mold, then a layer of apples and repeat this twice; the last layer to be rice. Close the mold, set in a steamer over a kettle of boiling water and boil 1½ hours, then turn over on platter and serve with sweet cream.
No. 3—CHERRY RICE PUDDING.
Quantity for 6 Persons.
Preparation: The preparation is again the same as No. 2, instead of apples put in layers of sour cherries, boiled until tender in 1 cup of sugar and 1 cup of water. Boil down the cherry juice with sugar to taste and serve it with the pudding.
No. 4—PEACH RICE PUDDING.
Quantity for 6 Persons.
Preparation: The preparation is again the same as No. 2, instead of apples put in layers of peaches, boiled until tender in 1 cup of water and one of sugar. Boil down the peach juice, putting in a few stones which should be removed before serving, and serve the syrup with the pudding.
No. 5—APRICOT RICE PUDDING.
Quantity for 6 Persons.
Preparation: The preparation is the same as given under No. 2, see Apple Rice Pudding. Instead of apples put in layers of apricots boiled until tender in 1 cup of water and ½ cup of sugar. Boil down the juice with some sugar and serve with the pudding.
No. 6—PLAIN RICE PUDDING.
Quantity for 6 Persons.
Preparation: The preparation is the same as given under No. 1, Rice Pudding.
No. 7—FROTH OR FOAM PUDDING.
Quantity for 6 Persons.
Preparation: The milk is brought to boil, the butter added, sugar and flour are mixed and stirred into the boiling milk until the mixture comes off the sides of the skillet. Then cool it, grate the lemon peel and stir it in with the yolks of eggs and the beaten whites. Butter a pudding mold and strew in bread crumbs, then put in the pudding, set in a steamer over a kettle of boiling water, cover the mold tightly and boil for 2 hours. Turn it, and serve with a fruit sauce.
No. 8—CABINET PUDDING.
Quantity for 6 Persons.
Preparation: The zwieback is broken into 3 parts, the lady fingers into halves. Butter a mold and make a layer of zwieback, raisins, currants, then one of lady fingers, repeat this 2 to 3 times, the last layer being zwieback. Then mix well the milk, cream, sugar and eggs and pour on the pudding, set in a steamer over a kettle of boiling water and boil 1½ hours. When done, turn it out on a platter and serve with a wine sauce.
No. 9—WHEAT BREAD PUDDING.
Quantity for 6 Persons.
Preparation: Cream, the butter with yolks of eggs, sugar, raisins, currants, citron and almonds, mix and stir well. The crust of the rolls is grated off, then they are soaked in milk, the surplus milk pressed out and the rolls stirred with the rest of the ingredients, also the beaten whites of eggs. Butter a mold, strew with bread crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce.
No. 10—PLUM PUDDING.
Quantity for 6–8 Persons.
Preparation: Raisins and currants are washed well and dried. The suet is chopped very fine and mixed well with 6 eggs, sugar, raisins, currants, grated lemon peel, milk, bread crumbs, brandy and lastly the flour. Butter a mold, strew with bread crumbs, put in the pudding and steam for 5 hours. Turn the pudding out on a platter, pour the rum over and light it. The flaming pudding is brought to the table and served with a wine sauce.
No. 11—CHOCOLATE PUDDING.
Quantity for 6 Persons.
Preparation: The milk is brought to boil, butter, sugar, flour, chocolate well stirred in until the mixture comes off the sides of the skillet, then take from the stove. Cool it and stir in the almonds, yolks of eggs and the beaten whites.
Butter a mold, strew with bread crumbs, fill with the pudding, cover tightly and steam 1½ hours, then turn out on a platter and serve with a vanilla sauce.
Remarks: The dish must be only ¾ full because the pudding raises very much.
No. 12—FLOUR PUDDING.
Quantity for 6 Persons.
Preparation: Beat the yolks of eggs with sugar 20 minutes, add lemon juice and grated rind and lastly stir in the flour, which must be sifted 4 times. The whites of eggs are beaten to a stiff froth and mixed in. Butter a mold, put in the pudding, close it well and steam 1¼ hours. Turn the pudding on a platter and serve with a wine sauce.
No. 13—LAYER PUDDING.
Quantity for 6 Persons.
For the Filling.
For Between Layers, 4 Small Pancakes.
Preparation: Cream, flour, butter, yolks of eggs are mixed well and brought to boil. When the batter rolls from the sides of the pot, take it off the fire to cool. Then add sugar, grated lemon peel, and 5 whites of eggs beaten to a stiff froth.
Now bake the pancakes. Mix well the milk, flour, 3 tablespoonfuls of melted butter, 4 eggs and a little salt. Heat a pan with butter and bake the pancakes the size of the pudding dish. Now butter the mold, strew bread crumbs in, make 1 layer of pudding batter, one layer of fruit marmalade or preserved fruit as peaches, cherries, strawberries or raspberries; on this fruit layer, place a pancake, then another layer of pudding batter, again a layer of fruit, another pancake and so on according to the number of pancakes you have. The top layer must be the pudding batter. Close the dish well and steam for 1½ hours. When done, turn the pudding out and serve with a fruit sauce.
No. 14—FARINA PUDDING No. 1.
Quantity for 6 Persons.
Preparation: Milk and butter are brought to boil, the farina stirred in, the sugar and lemon rind added and all stirred and cooked until the batter rolls from the sides of the skillet, then cool it off and add almonds, yolks of eggs and beaten whites. Butter a mold, strew with roll crumbs, put in the pudding, close the mold well and steam 1½ hours. Turn the pudding out on a platter and serve with cherry or raspberry sauce.
No. 15—MACARONI PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are the same as given under No. 56, in Chapter 15, Macaroni Pudding.
No. 16—POTATO PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are given in Chapter 11, No. 16, Potato Pudding.
No. 17—MEAT PUDDING WITH RICE LAYERS.
Quantity for 6 Persons.
Ingredients, and preparation are the same as given as in Chapter 2, Beef, No. 2, Meat Pudding, from Roast Beef, Stew or Soup Meat.
No. 18—ANOTHER FORM OF MEAT PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are the same as given in Chapter 2, Beef, No. 26, Meat Pudding.
No. 19—MUTTON KIDNEY PUDDING.
Quantity for 6 Persons.
Ingredients and preparations are given in Chapter 4, Lamb, No. 20, Lamb Kidney Pudding.
No. 20—VEAL ROAST PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are the same as given in Chapter 3, Veal, No. 6, Veal Roast Pudding.
No. 21—GOOSE LIVER PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are given in Chapter 6, Poultry, No. 26, Goose Liver Pudding.
No. 22—CHERRY PUDDING.
Quantity for 6–8 Persons.
Preparation: The milk rolls are grated and soaked in milk. When well soaked, press out the milk and rub them through a strainer or colander. Melt the butter in a spider, put in the mashed rolls and sauté or dry fry them on the stove. Now mix this well with yolks of eggs, grated lemon rind, cinnamon, sugar, stoned cherries and cherry syrup. Beat the whites of eggs to a stiff froth and add to the mixture. Butter a pudding mold, strew in bread crumbs, then fill with the pudding and steam for 2 hours. Turn out and serve.
No. 23—FARINA PUDDING No. 2.
Quantity for 6 Persons.
Preparation: The milk and butter are brought to boil, then the sugar, lemon peel and farina poured in and cooked 5 minutes to a thick paste, stirring constantly. Now take from the fire, cool off and add blanched and ground sweet and bitter almonds, the 8 yolks of eggs and the beaten whites. Butter a pudding mold, strew with bread crumbs, put in the pudding and steam 1½ hours. Turn the pudding out and serve with a fruit or wine sauce.
No. 24—SOUR CREAM PUDDING.
Quantity for 6 Persons.
Preparation: The thick sour cream is mixed well and stirred 10 minutes with juice and grated peel of lemon, yolks of eggs, roll crumbs, salt, currants and beaten whites of eggs. A mold is buttered and strewn with roll crumbs, the pudding filled in and steamed 1½ hours. Then it is turned out on a platter and served with a wine or fruit sauce.
No. 25—BLACK PUDDING.
Quantity for 6 Persons.
Preparation: The unblanched almonds are ground, the chocolate grated. Sugar and yolks of eggs are stirred 20 minutes, then mixed well with almonds, chocolate, raisins, citron, cinnamon, cloves, roll crumbs, white wine and beaten whites of eggs. Butter a mold, strew it with crumbs, put in the pudding, close it well and steam 1½ hours. Turn it out and serve with a chocolate sauce.
No. 26—PUDDING A LA BRANDENBURG.
Quantity for 6–8 Persons.
Preparation: Milk and butter are brought to boil, add the flour and boil, stirring constantly till it comes from the sides of the skillet. Cool and stir in the sugar, sweet and bitter almonds, citron, orange and lemon peel, yolks of eggs and the beaten whites. Butter a pudding mold, strew it with roll crumbs, put in the pudding, close well and steam for 2 hours. Turn the pudding out on a platter, pour on ¼ cup of rum, light it and bring it to the table. Serve with a wine sauce.
Warm Puddings, Baked Puddings.
No. 27—BAKED CREAM PUDDING.
Quantity for 6 Persons.
Preparation: The sour cream is mixed well with sugar, grated lemon peel, lemon juice, flour, 7 yolks of eggs and beaten whites. Then bake in the oven in a buttered pudding dish for 25 to 30 minutes.
No. 28—BAKED RICE PUDDING.
Quantity for 6 Persons.
Preparation: The rice is boiled to a thick mush with milk. Cream the butter with sugar and yolks of eggs, add the rice and the beaten whites of eggs, fill into a buttered pudding dish and bake in oven ½ hour.
Remarks: The pudding may be made richer with ¼ lb. blanched, ground almonds, ½ cup of raisins, 6 to 8 eggs instead of 4.
No. 29—BAKED RICE PUDDING WITH FRUIT LAYERS.
Quantity for 6 Persons.
Preparation: The preparation of the rice is the same as given under No. 28, Baked Rice Pudding.
The buttered pudding dish is filled with alternating layers of rice and fruit, from which the juice has been drained. Put in 3 layers of each and the top layer should be rice. Bake in oven for 1 hour and serve with the sauce from the fruit used in the pudding.
No. 30—BAKED FARINA PUDDING WITH FRUIT.
Quantity for 6 Persons.
Preparation: The milk is brought to boil, the farina put in and stirred 10 minutes. Let it get cold. Cream the butter, add grated lemon rind, lemon juice, sugar, 5 yolks of eggs and the farina and stir in the beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of farina and cherries, 2 layers of each; the top layer should be farina. Put a few pieces of butter over the top and bake in oven 1 hour.
No. 31—BAKED CHERRY PUDDING.
Quantity for 6 Persons.
Preparation: Soak the rolls in milk, cream the butter with sugar, add the yolks of eggs, almonds and rolls, after pressing out the milk; mix well, add the stoned cherries and beaten whites of eggs. Butter a baking dish, put in the pudding and bake in oven 1 hour.
No. 32—BAKED LEMON PUDDING.
Quantity for 6 Persons.
Preparation: The 8 yolks of eggs are beaten ¼ hour with sugar, lemon juice and grated lemon peel, the corn starch and beaten whites of eggs added last. Butter a baking dish, fill in the pudding and bake 15 minutes.
No. 33—BAKED POTATO PUDDING.
Quantity for 6 Persons.
Preparation: Cream the yolks of eggs and sugar, add the grated lemon peel, grated potatoes, cream, beaten whites of eggs, and mix well. Put the batter into a buttered baking dish and bake in oven 45 minutes. Serve with a fruit sauce.
No. 34—BAKED POTATO PUDDING.
To be Served with Meat.
Quantity for 6 Persons.
Preparation: The potatoes are boiled, peeled and grated. Cream the butter with the yolks of eggs, add the potatoes, cheese, salt, pepper and beaten whites of eggs. Butter a casserole or pudding dish, put the pudding in, sprinkle bread crumbs and pieces of butter over the top and bake in oven 45 minutes.
No. 35—BAKED CHARLOTTE PUDDING.
Quantity for 6 Persons.
Preparation: The rolls are soaked in milk and wine, add ground almonds, sugar, raisins, lemon peel, yolks of 4 eggs and lastly the beaten whites of eggs. A baking dish is buttered, the pudding filled in and baked in oven 45 minutes. A fruit or wine sauce is served with the pudding.
No. 36—BAKED ALMOND PUDDING.
Quantity for 6 Persons.
Preparation: The yolks of eggs, almonds and sugar are stirred 20 minutes, then the flour and whites of eggs added. A pudding dish is buttered, the pudding filled in and baked 45 minutes.
No. 37—BAKED YORKSHIRE PUDDING.
Quantity for 6 Persons.
Preparation: Egg, white of egg, milk and flour are mixed well. Butter is heated in a pudding dish, the batter put in, the suet heated and poured over and the pudding baked in a hot oven 20 minutes.
No. 38—BAKED CHOCOLATE PUDDING.
Quantity for 6 Persons.
Preparation: The chocolate is grated and mixed with flour and sugar. The milk is brought to boil and the chocolate with the flour and sugar added, stirred over the fire until the mixture is thick, then cooled. Cream the butter with the yolks of eggs and vanilla, mix with the chocolate batter and the beaten whites of eggs. Butter a pudding dish, fill in the pudding and bake in oven for 1 hour.
No. 39—BAKED APPLE AND FARINA PUDDING.
Quantity for 6 Persons.
Preparation: The milk is brought to boil, the farina added and cooked 10 minutes, stirring constantly, then cooled. Cream the butter, mix with yolks of eggs, sugar, grated lemon peel, the boiled farina, and the beaten whites of eggs.
The apples are peeled, sliced into ¼ inch slices, mixed with ½ cup of sugar. Butter a pudding dish and put in layers of farina, apples, currants and almonds alternating, repeat 3 times; then bake in oven for 1 hour.
No. 40—BAKED APPLE STEW PUDDING.
Quantity for 6 Persons.
Preparation: The apples are peeled, cut into 4 inch slices and stewed in ⅛ lb. of butter, then cooled. Beat 4 yolks of eggs for 30 minutes with sugar, add flour, grated lemon peel, cream and the stewed apples. Lastly add the beaten whites of eggs. Butter a pudding dish, put in the pudding and bake 45 minutes.
No. 41—FINE BAKED APPLE PUDDING:
Quantity for 6 Persons.
Preparation: The apples are peeled, cored and filled with a mixture of currants, almonds and 2 tablespoonfuls of sugar. Butter a pudding dish, put in the filled apples, make a batter of cream, cinnamon, lemon peel, yolks of eggs, sugar, flour and beaten whites of eggs, then pour over the apples and bake slowly.
No. 42—BAKED OMELET PUDDING.
Quantity for 6 Persons.
Preparation: The yolks of eggs are beaten 25 minutes with the sugar, the beaten whites of eggs lightly mixed in, then put into a buttered pudding dish, and bake in oven 20 minutes.
No. 43—BAKED CREAM PUDDING.
Quantity for 6–8 Persons.
Preparation: Milk, butter and sugar are brought to boil. Four yolks of eggs are stirred smooth with the corn starch and added to the boiling milk to cook 3 minutes, stirring constantly; then cooled and three yolks of eggs, grated lemon peel, beaten whites of 7 eggs added.
Butter a dish, put in the pudding and bake in oven ½ hour. Serve with a fruit sauce.
No. 44—BAKED FLOUR PUDDING.
Quantity for 6 Persons.
Preparation: Flour and ½ cup of milk are stirred smooth, the rest of the milk brought to boil and the flour stirred in to boil 1 minute. The almonds, sugar and eggs are stirred in and beaten 10 minutes. Butter a pudding dish, put in the batter and bake in oven for 1 hour. Serve with a raspberry sauce.
No. 45—BAKED SPONGE PUDDING.
Quantity for 6 Persons.
Preparation: Yolks of eggs, cream, sugar and vanilla are stirred 20 minutes. The beaten whites of eggs are mixed and put into a buttered pudding dish. Bake in medium hot oven for ½ hour. A fruit sauce is served with it.
No. 46—BAKED VEAL ROAST PUDDING.
Quantity for 6–8 Persons.
Ingredients and preparation are given in Chapter 3, Veal, No. 6, Veal Roast Pudding.
No. 47—BAKED SWEET PUDDING WITH WINE FROSTING.
Quantity for 6 Persons.
For Wine Frosting.
Preparation: The crust is grated off the rolls, these are cut up, soaked in milk for 1 hour, then the milk is pressed out and the soaked rolls stirred with the melted butter to a creamy mass. Add sugar, citron, cinnamon, 6 yolks of eggs, and the beaten whites. Butter a pudding dish, put in the batter and bake 1 hour.
Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon peel and lemon juice, cinnamon, French white wine and arrack and heating it on the fire while beating constantly. Then add the 6 beaten whites of eggs to the hot sauce. Pour the wine sauce over the hot baked pudding and serve at once.
No. 48—BAKED RYE BREAD PUDDING WITH APPLES.
Quantity for 6 Persons.
Preparation: The apples are peeled, cored, cut into slices ¼ inch thick. Cream the butter, add sugar, yolks of eggs, rye bread, currants and beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of rye bread mixture and apples with sugar sprinkled over, repeat 2 or 3 times. The top layer should be rye bread. Put on small pieces of butter and bake in oven 1 hour. Serve sweet cream with the pudding.
No. 49—BAKED NOODLE PUDDING.
Quantity for 6 Persons.
Preparation: The noodles are cooked in salt water for 10 minutes, then the water is drained off. The apples are peeled, cored and sliced. Butter a pudding dish and fill with alternating layers of noodles and apples with sugar and currants. The top layer should be noodles. Pour on a cup of water, put on small pieces of butter and bake in oven 1 hour.
No. 50—BAKED QUINCE PUDDING.
Quantity for 6 Persons.
Preparation: The quinces are boiled until soft in water, then skin and grate them. The grated quince should weigh about ¾ lb. Stir until white. Add sugar, grated lemon peel and juice, yolks and beaten whites of eggs. Put into a buttered dish and bake in oven ½ hour.
No. 51—BAKED MACAROON PUDDING.
Quantity for 6 Persons.
Preparation: Butter, milk, flour, crushed macaroons are stirred over the fire until they form a thick batter; remove from the fire and stir until it has cooled off. Add the yolks of eggs, sugar, almonds, vanilla, beaten whites of eggs. Put into a buttered dish and bake in oven for 1 hour. Serve with a fruit sauce.
Remarks: This pudding may be steamed for 1½ hours.
Sweetmeats Baked or Fried in Pans On the Stove.
No. 52—FRENCH TOAST.
Quantity for 6 Persons.
Preparation: The rolls are sliced, cream, sugar, eggs, cinnamon are mixed and poured over the slices to soak. Butter is heated in a pan, the roll slices baked a golden yellow in it and sprinkled thickly with sugar and cinnamon. Serve dried or fresh fruit sauce with it.
No. 53—CARTHUSIAN DUMPLINGS WITH WINE SAUCE.
Quantity for 6 Persons.
Preparation: The crust of the rolls is grated off, then quarter them and soak in a pint of milk. After soaking, press out the milk, mix the milk well with eggs, sugar, cinnamon and pour it back on the roll slices to soak for a while longer. Now roll each piece in the crumbs from the crusts and bake in butter to a nice color. Serve on a hot platter with wine sauce.
No. 54—APPLE FRITTERS OR BANANA FRITTERS.
Quantity for 6 Persons.
For the Batter.
Preparation: The apples are peeled, the core removed, sliced in ½ inch thick, round slices, white wine and sugar poured over. Eggs, milk, flour and salt are mixed to a batter. Butter is heated in a pan, each apple slice dipped into the batter, put into the hot butter and fried a nice color. Serve on a hot platter, sprinkled with sugar and cinnamon.
No. 55—APPLE STRUDEL.
Quantity for 6 Persons.
For the Filling.
Preparation: The noodle dough is rolled out very thin. Melt the butter and brush it on the dough. Peel and core the apples and slice them thin. Then put the apple slices, sugar, cinnamon, almonds and citron on the dough, roll it up, brush it with butter and bake in a buttered pan 30 to 45 minutes. Sprinkle with sugar and cinnamon and serve.
No. 56—CHOCOLATE STRUDEL.
Quantity for 6 Persons.
For the Filling.
Preparation: The noodle dough is kneaded with ⅛ lb. of butter, then rolled out very thin. The 5 yolks of eggs are stirred with sugar for 15 minutes, almonds and chocolate are added, and lastly the beaten whites of eggs. This mixture is spread on the dough which is then rolled up. A baking pan is buttered and the strudel baked ½ to ¾ hour.