Various - "Punch, Or The London Charivari, Vol. 101, December 19, 1891"

A.E. Johnson - "Frank Reynolds, R.I."

Arnold Bennett - "Judith"

Various - "Lippincott's Magazine of Popular Literature and Science"

Book review: Schneier on Security
Moreover Technologies - Premier purveyor of real-time news and RSS feeds from across the Web

Book review: 'The World Is What It Is'
Ad -

Book review: 'Stalin's Children'
Tin-foil-hat syndrome is a career hazard in the IT security industry. Bookstore shelves are crammed with paranoid tracts written by those convinced that everyone with a computer is out to seize and abuse data. But despite a lifetime of experience in IT

A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / R / S / T / U / V / W / Y / Z

The Whitehouse Cookbook (1887) written by Mrs. F.L. Gillette

M >> Mrs. F.L. Gillette >> The Whitehouse Cookbook (1887)





ALMOND PUDDING. No. 1.

Put two quarts of milk into a double boiler; stir into it two heaping
tablespoonfuls of sifted flour that has been stirred to a cream, with
a little of the milk. When it boils, care should be taken that it does
not burn; when cooked, take from the fire and let it cool. Take the
skins off from two pounds of sweet almonds, pound them fine, stir them
into the milk; add a teaspoonful of salt, a cupful of sugar, flavoring
and six well-beaten eggs, the yolks and whites beaten separately. Put
bits of butter over the top. Bake one hour. A gill of brandy or wine
improves it.


ALMOND PUDDING. No. 2.

Steep four ounces of crumbs of bread, sliced, in one and one-half
pints of cream, or grate the bread; then beat half a pound of blanched
almonds very fine till they become a paste, with two teaspoonfuls of
orange-flower water; beat up the yolks of eight eggs and the whites of
four; mix all well together; put in a quarter of a pound of loaf sugar
and stir in three or four ounces of melted butter; put it over the
fire, stirring it until it is thick; lay a sheet of paper at the
bottom of a dish and pour in the ingredients; bake half an hour. Use
the remaining four whites of eggs for a meringue for the top.


BATTER PUDDING, BAKED.

Four eggs, the yolks and whites beaten separately, one pint of milk,
one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls
of sifted flour. Put the whites of the eggs in last. Bake in an
earthen dish that can be set on the table. Bake forty-five minutes;
serve with rich sauce.


BOILED BATTER PUDDING.

Sift together a pint of flour and a teaspoonful of baking powder into
a deep dish, sprinkle in a little salt, adding also a tablespoonful of
melted butter. Stir into this gradually a pint of milk; when quite
smooth, add four eggs, yolks and whites beaten separately. Now add
enough more flour to make a _very stiff_ batter. If liked, any kind of
fruit may be stirred into this; a pint of berries or sliced fruit.
Boil two hours. Serve with cream and sugar, wine sauce, or any sweet
sauce.


CUSTARD PUDDING. No. 1.

Take five tablespoonfuls out of a quart of cream or rich milk and mix
them with two large spoonfuls of fine flour. Set the rest of the milk
to boil, flavoring it with bitter almonds broken up. When it has
boiled hard, take it off, strain it and stir it in the cold milk and
flour. Set it away to cool and beat well eight yolks and four whites
of eggs; add them to the milk and stir in, at the last, a glass of
brandy or white wine, a teaspoonful of powdered nutmeg and half a
cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie
a cloth tightly over it; put it into a pot of boiling water and boil
it two hours, replenishing the pot with hot water from a tea-kettle.
When the pudding is done, let it get cool before you turn it out. Eat
it with butter and sugar stirred together to a cream and flavored with
lemon juice or orange.


CUSTARD PUDDING. No. 2.

Pour one quart of milk in a deep pan and let the pan stand in a kettle
of boiling water, while you beat to a cream eight eggs and six
tablespoonfuls of fine sugar and a teaspoon of flour; then stir the
eggs and sugar into the milk and continue stirring until it begins to
thicken; then remove the pan from the boiling water, scrape down the
sides, stir to the bottom until it begins to cool, add a tablespoonful
of peach-water, or any other flavor you may prefer, pour into little
cups and, when cold, serve.


CUSTARD PUDDINGS.

The recipe for COMMON CUSTARD, with the addition of chocolate grated,
banana, or pineapple or cocoanut, makes successfully those different
kinds of puddings.


APPLE CUSTARD PUDDINGS.

Put a quart of pared and quartered apples into a stewpan, with half a
cupful of water and cook them until they are soft. Remove from the
fire and add half a cupful of sugar, two tablespoonfuls of butter and
the grated rind and the juice of a lemon. Have ready mixed two cupfuls
of grated bread crumbs and two tablespoonfuls of flour; add this also
to the apple mixture, after which stir in two well-beaten eggs. Turn
all into a well-buttered pudding-dish and bake forty-five minutes in a
moderate oven. Serve with sugar and cream or hard sweet sauce.


CREAM PUDDING.

Beat the yolks and whites of six eggs well and stir them into one pint
of flour, one pint of milk, a little salt and a bit of soda dissolved
in a little water, the grated rind of a lemon and three spoonfuls of
sugar; just before baking stir in one pint of cream and bake in a
buttered dish. Eat with cream.


CREAM MERINGUE PUDDING.

Stir to a cream half a cupful of sugar with the white of one egg and
the yolks of four. Add one quart of milk and mix thoroughly. Put four
tablespoonfuls of flour and a teaspoonful of salt into another dish,
and pour half a cupful of the milk and egg mixture upon them, and beat
very smooth, gradually adding the rest of the milk and egg mixture.
Turn this all into a double boiler surrounded by boiling water; stir
this until smooth and thick like cream, or about fifteen minutes; then
add vanilla or other extract. Rub all through a strainer into a
well-buttered pudding-dish. Now beat the remaining three whites of
eggs to a stiff froth, and gradually add three tablespoonfuls of
powdered sugar, and spread roughly over the pudding. Cook for twenty
minutes in a _moderate_ oven. Serve cold.


CORNSTARCH PUDDING.

Reserve half a cupful of milk from a quart and put the remainder on
the stove in a double boiler. Mix four large tablespoonfuls of
cornstarch and a teaspoonful of salt with the half cupful of milk;
then stir the mixture into the boiling milk and beat well for two
minutes. Cover the boiler and cook the pudding for twelve minutes;
then pour it into a pudding-dish and set in a cool place for half an
hour. When the time for serving comes, make a sauce in this manner:
Beat the whites of two eggs to a stiff, dry froth, and beat into this
two tablespoonfuls of powdered sugar. As soon as the sugar has been
well mixed with the whites, add half of a large tumbler of currant
jelly, or any other bright jelly, or any kind of preserved fruit may
be used. If you prefer, serve sugar and cream with the pudding instead
of a sauce.


COLD FRUIT PUDDING.

Throw into a pint of new milk the thin rind of a lemon, heat it slowly
by the side of the fire and keep at the boiling point until strongly
flavored. Sprinkle in a small pinch of salt and three-quarters of an
ounce of the finest isinglass or gelatine. When dissolved, strain
through muslin into a clean saucepan with five ounces of powdered
sugar and half a pint of rich cream. Give the whole one boil, stir it
briskly and add by degrees the well-beaten yolks of five eggs. Next
thicken the mixture as a custard over a slow fire, taking care not to
keep it over the fire a moment longer than necessary; pour it into a
basin and flavor with orange-flower water or vanilla. Stir until
nearly cold, then add two ounces of citron cut in thin strips and two
ounces of candied cherries. Pour into a buttered mold. For sauce use
any kind of fruit syrup.


CUBAN PUDDING.

Crumble a pound of sponge cakes, an equal quantity, or less if
preferred, of cocoanut, grated in a basin. Pour over two pints of rich
cream previously sweetened with a quarter of a pound of loaf sugar and
brought to the boiling point. Cover the basin and when the cream is
soaked up stir in it eight well-beaten eggs. Butter a mold, arrange
four or five ounces of preserved ginger around it, pour in the pudding
carefully and tie it down with a cloth. Steam or boil slowly for an
hour and a half; serve with the syrup from the ginger, which should be
warmed and poured over the pudding.


CRACKER PUDDING.

Of raspberries, may be made of one large teacupful of cracker crumbs,
one quart of milk, one spoonful of flour, a pinch of salt, the yolks
of three eggs, one whole egg and half a cupful of sugar. Flavor with
vanilla, adding a little pinch of salt. Bake in a moderate oven. When
done, spread over the top, while hot, a pint of well-sugared
raspberries. Then beat the whites of the three eggs very stiff, with
two tablespoonfuls of sugar, a little lemon extract, or whatever one
prefers. Spread this over the berries and bake a light brown. Serve
with fruit sauce made of raspberries.


BAKED CORN MEAL PUDDING, WITHOUT EGGS.

Take a large cupful of yellow meal and a teacupful of cooking molasses
and beat them well together; then add to them a quart of boiling milk,
some salt and a large tablespoonful of powdered ginger, add a cupful
of finely-chopped suet or a piece of butter the size of an egg.
Butter a brown earthen pan and turn the pudding in, let it stand
until it thickens; then as you put it into the oven, turn over it a
pint of cold milk, but do not stir it, as this makes the jelly. Bake
three hours. Serve warm with hard sauce.

This recipe has been handed down from mother to daughter for many
years back in a New England family.


BAKED CORN MEAL PUDDING, WITH EGGS.

One small cupful of Indian meal, one-half cupful of wheat flour
Stirred together with cold milk. Scald one pint of milk and stir the
mixture in it and cook until thick; then thin with cold milk to the
consistency of batter, not very thick; add half a cupful of sugar,
half a cupful of molasses, two eggs, two tablespoonfuls of butter, a
little salt, a tablespoonful of mixed cinnamon and nutmeg, two-thirds
of a teaspoonful of soda added just before putting it into the oven.
Bake two hours. After baking it half an hour, stir it up thoroughly,
then finish baking.

Serve it up hot, eat it with wine sauce, or with butter and syrup.


BOILED CORN MEAL PUDDING.

Warm a pint of molasses and a pint of milk, stir well together; beat
four eggs and stir gradually into molasses and milk; add a cupful of
beef suet chopped fine, or half a cupful of butter, and corn meal
sufficient to make a thick batter; add a teaspoonful of pulverized
cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and
stir all together thoroughly; dip a cloth into boiling water, shake,
flour a little, turn in the mixture, tie up, leaving room for the
pudding to swell, and boil three hours; serve hot with sauce made of
drawn butter, wine and nutmeg.


BOILED CORN MEAL PUDDING, WITHOUT EGGS.

To one quart of boiling milk, stir in a pint and a half of Indian
meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a
cupful of chopped suet and a teaspoonful of dissolved soda; tie it up
tight in a cloth, allowing room for it to swell, and boil four hours.
Serve with sweet sauce.


CORN MEAL PUFFS.

Into one quart of boiling milk stir eight tablespoonfuls of Indian
meal, four tablespoonfuls of powdered sugar and a teaspoonful of
nutmeg; let the whole boil five minutes, stirring constantly to
prevent its adhering to the saucepan; then remove it from the fire,
and when it has become cool stir into it six eggs, beaten as light as
possible; mix well, and pour the mixture into buttered teacups, nearly
filling them; bake in a moderate oven half an hour; serve with lemon
sauce.


DELICATE INDIAN PUDDING.

One quart milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk
in double boiler, sprinkle the meal into it, stirring all the while;
cook twelve minutes, stirring often. Beat together the eggs, salt,
sugar and one-half teaspoonful of ginger. Stir the butter into the
meal and milk. Pour this gradually over the egg mixture. Bake slowly
one hour. Serve with sauce of heated syrup and butter.

_Maria Parloa._


COTTAGE PUDDING.

One heaping pint of flour, half a cupful of sugar, one cupful of milk,
one teaspoonful of soda dissolved in the milk, one tablespoonful of
butter, two teaspoonfuls of cream of tartar rubbed dry in the flour;
flavor with nutmeg; bake in a _moderate_ oven; cut in slices and serve
warm with wine or brandy sauce, or sweet sugar sauce.


FRENCH COCOANUT PUDDING. No. 1.

One quart of milk, three tablespoonfuls of cornstarch, the yolks of
four eggs, half a cupful of sugar and a little salt; put part of the
milk, salt and sugar on the stove and let it boil; dissolve the
cornstarch in the rest of the milk; stir into the milk and while
boiling add the yolks and a cupful of grated cocoanut. Flavor with
vanilla.

_Frosting._--The whites of four eggs beaten to a stiff froth, half a
cupful of sugar, flavor with lemon; spread it on the pudding and put
it into the oven to brown, saving a little of the frosting to moisten
the top; then put on grated cocoanut to give it the appearance of
snowflake.


COCOANUT PUDDING. No. 2.

Half a pound of grated cocoanut Then mix with it half a cupful of
stale sponge cake, crumbled fine. Stir together until very light half
a cupful of butter and one of sugar, add a _coffee_cupful of rich milk
or cream. Beat six eggs very light and stir them gradually into the
butter and sugar in turn, with the grated cocoanut. Having stirred the
whole very hard, add two teaspoonfuls of vanilla; stir again, put into
a buttered dish and bake until set, or about three-quarters of an
hour. Three of the whites of the eggs could be left out for a meringue
on the top of the pudding. Most excellent.


COCOANUT PUDDING. No. 3.

A cup of grated cocoanut put into the recipes of Cracker Pudding and
Bread Pudding, makes good cocoanut pudding.


CHERRY PUDDING, BOILED OR STEAMED.

Two eggs well beaten, one cupful of sweet milk, sifted flour enough to
make a _stiff_ batter, two large teaspoonfuls of baking powder, a
pinch of salt and as many cherries as can be stirred in. Boil one hour
or steam and serve with liquid sauce.

Cranberries, currants, peaches, cherries, or any tart fruit is nice
used with this recipe. Serve with sweet sauce.


CHERRY PUDDING. No. 2.

Make a crust or paste of two cupfuls of flour, two teaspoonfuls of
baking powder, a teaspoonful of salt; wet up with milk or water; roll
out a quarter of an inch thick, butter a large common bowl and line it
with this paste, leaving it large enough to lap over the top; fill it
with stoned cherries and half a cupful of sugar. Gather the paste
closely over the top, sprinkle a little with dry flour and cover the
whole with a linen cloth, fastening it with a string. Put it into a
pot of boiling water and cook for an hour and a half. Serve with sweet
sauce.


ENGLISH PLUM PUDDING. (The Genuine.)

Soak one pound of stale bread in a pint of hot milk and let it stand
and cool. When cold, add to it one-half pound of sugar and the yolks
of eight eggs beaten to a cream, one pound of raisins, stoned and
floured, one pound of Zante currants, washed and floured, a quarter
of a pound of citron cut in slips and dredged with flour, one pound of
beef suet, chopped fine and _salted_, one glass of wine, one glass of
brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves
mixed; beat the whole well together and, as the last thing, add the
whites of the eight eggs, beaten to a stiff froth; pour into a cloth,
previously scalded and dredged with flour, tie it firmly, leaving room
for the pudding to swell and boil six hours. Serve with wine or brandy
sauce.

It is best to prepare the ingredients the day before and cover
closely.


CHRISTMAS PLUM PUDDING. (By Measure.)

One cupful of finely-chopped beef suet, two cupfuls of fine bread
crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one
cupful of well-washed currants, one cupful of chopped blanched
almonds, half a cupful of citron, sliced thin, a teaspoonful of salt,
one of cloves, two of cinnamon, half a grated nutmeg and four
well-beaten eggs. Dissolve a level teaspoonful of soda in a
tablespoonful of warm water. Flour the fruit thoroughly from a pint of
flour; then mix the remainder as follows: In a large bowl put the
well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir
in the fruit, chopped nuts, bread crumbs and suet, one after the
other, until all are used, putting in the dissolved soda last and
adding enough flour to make the fruit stick together, which will take
all the pint. Boil or steam four hours. Serve with wine or brandy or
any well-flavored sauce.


BAKED PLUM PUDDING.

It will be found best to prepare the ingredients the day before and
cover closely. Grate a loaf of stale bread, or enough for a pint of
crumbs; boil one quart of milk and turn boiling hot over the grated
bread; cover and let steep an hour; in the meantime pick, soak and dry
half a pound of currants, half a pound of raisins, a quarter of a
pound of citron cut in large slips, one nutmeg, one tablespoonful of
mace and cinnamon mixed, one cupful of sugar, with half of a cupful of
butter; when the bread is ready mix with it the butter, sugar, spice
and citron, adding a glassful of white wine; beat eight eggs very
light, and when the mixture is quite cold, stir them gradually in;
then add by degrees the raisins and currants dredged with flour; stir
the whole very hard; put it into a buttered dish; bake two hours,
send to the table warm. Eat with wine sauce, or wine and sugar. Most
excellent.


PLUM PUDDING, WITHOUT EGGS.

This delicious, light pudding is made by stirring thoroughly together
the following ingredients: One cupful of finely-chopped beef suet, two
cupfuls of fine bread crumbs, one cupful of molasses, one of chopped
raisins, one of well-washed currants, one spoonful of salt, one
teaspoonful each of cloves, cinnamon, allspice and carbonate of soda,
one cupful of milk and flour enough to make a stiff batter. Put into a
well-greased pudding-mold, or a three-quart pail and cover closely.
Set this pail into a larger kettle, close covered, and half full of
boiling water, adding boiling water as it boils away. Steam not less
than four hours. This pudding is sure to be a success, and is quite
rich for one containing neither eggs nor butter. One-half of the above
amount is more than eight persons would be able to eat, but it is
equally good some days later, steamed again for an hour, if kept
closely covered meantime. Serve with wine sauce or common sweet sauce.


CABINET PUDDING.

Butter well the inside of a pudding-mold. Have ready a cupful of
chopped citron, raisins and currants. Sprinkle some of this fruit on
the bottom of the mold, then slices of stale sponge cake; shake over
this some spices, cinnamon, cloves and nutmeg, then fruit again and
cake, until the mold is nearly full. Make a custard of a quart of
milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter;
pour this over the cake without cooking it; let it stand and soak one
hour; then steam one hour and a half. Serve with wine sauce or a
custard. Seasoned with wine.

_Manhattan Beach Hotel._


BAKED CRANBERRY PUDDING.

Pour boiling water on a pint of bread crumbs; melt a tablespoonful of
butter and stir in. When the bread is softened, add two eggs and beat
thoroughly with the bread. Then put in a pint of the stewed fruit and
sweeten to your taste. Fresh fruit of many kinds can be used instead
of cranberries. Slices of peaches put in layers are delicious. Serve
with sweet sugar sauce.


ORANGE PUDDING. No. 1.

One pint of milk, the juice of six oranges and the rind of three,
eight eggs, half a cupful of butter, half a cupful of granulated
sugar, one tablespoonful of ground rice, paste to line the
pudding-dish. Mix the ground rice with a little of the cold milk. Put
the remainder of the milk in the double boiler, and when it boils stir
in the mixed rice. Stir for five minutes; then add the butter and set
away to cool. Beat together the sugar, the yolks of eight eggs and
whites of four. Grate the rinds and squeeze the juice of the oranges
into this. Stir all into the cooked mixture. Have a pudding-dish
holding about three quarts lined with paste. Pour the preparation into
this and bake in a moderate oven for forty minutes. Beat the remaining
four whites of the eggs to a stiff froth and gradually beat in the
powdered sugar. Cover the pudding with this. Return to the oven and
cook ten minutes, leaving the door open. Set away to cool. It must be
ice cold when served.

_Maria Parloa._


ORANGE PUDDING. No. 2.

Five sweet oranges, one coffeecupful of white sugar, one pint of milk,
the yolks of three eggs, one tablespoonful of cornstarch. Peel and cut
the oranges into thin slices, taking out the seeds; pour over them the
sugar and let them stand while you make the rest. Now set the milk in
a suitable dish into another of boiling water, let the milk get
boiling hot, add a piece of butter as large as a nutmeg, the
cornstarch made smooth with a little cold milk, and the well-beaten
yolks of the eggs and a little flavoring. Stir it all well together
until it is smooth and cooked. Set it off and pour it over the
oranges. Beat the whites to a stiff froth, adding two tablespoonfuls
of sugar, spread over the top for frosting. Set into the oven a few
minutes to brown. Eat cold. Berries, peaches and other fruits may be
substituted.


BAKED LEMON PUDDING. (Queen of Puddings.)

_Ingredients._--One quart of milk, two cupfuls of bread crumbs, four
eggs, whites and yolks beaten separately, butter the size of an egg,
one cupful of white sugar, one large lemon--juice and grated rind.
Heat the milk and pour over the bread crumbs, add the butter, cover
and let it get soft. When cool, beat the sugar and yolks and add to
the mixture, also the grated rind. Bake in a buttered dish until firm
and slightly brown, from a half to three-quarters of an hour. When
done, draw it to the door of the oven and cover with a meringue made
of the whites of the eggs, whipped to a froth with four tablespoonfuls
of powdered sugar and the lemon juice; put it back in the oven and
brown a light straw color. Eat warm, with lemon sauce.


LEMON PUDDING.

A small cupful of butter, the grated peel of two large lemons and the
juice of one, the yolks of ten eggs and whites of five, a cupful and a
half of white sugar. Beat all together and, lining a deep pudding-dish
with puff paste, bake the lemon pudding in it; while baking, beat the
whites of the remaining five eggs to a stiff froth, whip in fine white
sugar to taste, cover the top of the pudding (when baked) with the
meringue and return to the oven for a moment to brown; eat cold, it
requires no sauce.


BOILED LEMON PUDDING.

Half a cupful of chopped suet, one pint of bread crumbs, one lemon,
one cupful of sugar, one of flour, a teaspoonful of salt and two eggs,
milk. First mix the suet, bread crumbs, sugar and flour well together,
adding the lemon peel, which should be the yellow grated from the
outside, and the juice, which should be strained. When these
ingredients are well mixed, moisten with the eggs and sufficient milk
to make the pudding of the consistency of thick batter; put it into a
well-buttered mold and boil for three and a half hours; turn it out,
strew sifted sugar over and serve warm with the lemon sauce, or not,
at pleasure.


LEMON PUDDING, COLD.

One cupful of sugar, four eggs, the whites and yolks beaten
separately, two tablespoonfuls of cornstarch, one pint of milk, one
tablespoonful of butter and the juice and rind of two lemons. Wet the
cornstarch in some of the milk, then stir it into the remainder of the
milk, which should be boiling on the stove, stirring constantly and
briskly for five minutes. Take it from the stove, stir in the butter
and let it cool. Beat the yolks and sugar together, then stir them
thoroughly into the milk and cornstarch. Now stir in the lemon juice
and grated rind, doing it very gradually, making it very smooth. Bake
in a well-buttered dish. To be eaten cold. Oranges may be used in
place of lemons. This also may be turned while _hot_ into several
small cups or forms previously dipped in cold water, place them aside;
in one hour they will be fit to turn out. Serve with cream and sugar.
Should be boiled altogether, not baked.


ROYAL SAGO PUDDING.

Three-quarters of a cupful of sago washed and put into one quart of
milk; put it into a saucepan, let it stand in boiling water on the
stove or range until the sago has well swelled. While hot, put in two
tablespoonfuls of butter with one cupful of white sugar and flavoring.
When cool, add the well-beaten yolks of four eggs, put in a buttered
pudding-dish, and bake from half to three-quarters of an hour; then
remove it from the oven and place it to cool. Beat the whites of the
eggs with three tablespoonfuls of powdered white sugar till they are a
mass of froth; spread the pudding with either raspberry or strawberry
jam, and then spread on the frosting; put in the oven for two minutes
to slightly brown. If made in summer, be sure and keep the whites of
the eggs on ice until ready for use and beat them in the coolest place
you can find, as it will make a much richer frosting.

The small white sago called pearl is the best. The large brown kind
has an earthy taste. It should always be kept in a covered jar or box.

This pudding, made with tapioca, is equally as good. Serve with any
sweet sauce.