Various - "The American Missionary, Volume XLII. No. 7. July 1888"

Pardee Butler - "Personal Recollections of Pardee Butler"

Havelock Ellis - "Studies in the Psychology of Sex, Volume 1 (of 6)"

Lydia M. Child - "The American Frugal Housewife"

Donald Finkel, 79, Poet of Free-Ranging Styles, Is Dead
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Donald Finkel, a noted American poet whose work teemed with curious juxtapositions, which in their unorthodoxy helped illuminate the function of poetry itself, died on Nov. 15 at his home in St. Louis. He was 79. The cause was complications of Alzheimers

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

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





SAGO APPLE PUDDING.

One cupful of sago in a quart of tepid water, with a pinch of salt,
soaked for one hour; six or eight apples pared and cored, or
quartered, and steamed tender and put in the pudding-dish; boil and
stir the sago until clear, adding water to make it thin, and pour it
over the apples; bake one hour. This is good hot, with butter and
sugar, or cold with cream and sugar.


PLAIN SAGO PUDDING.

Make the same as TAPIOCA PUDDING, substituting sago for tapioca.


CHOCOLATE PUDDING. No. 1.

Make cornstarch pudding with a quart of milk, three tablespoonfuls of
cornstarch and three tablespoonfuls of sugar. When done, remove about
half and flavor to taste, and then to that remaining in the kettle add
an egg beaten very light, and four tablespoonfuls of vanilla chocolate
grated and dissolved in a little milk. Put in a mold, alternately the
dark and light. Serve with whipped cream or boiled custard. This is
more of a blanc mange than a pudding.


CHOCOLATE PUDDING. No. 2.

One quart of sweet milk, three-quarters of a cupful of grated
chocolate; scald the milk and chocolate together; when _cool_, add the
yolks of five eggs, one cupful of sugar; flavor with vanilla. Bake
about twenty-five minutes. Beat the five whites of eggs to a stiff
froth, adding four tablespoonfuls of fine sugar, spread evenly over
the top and brown slightly in the oven.


CHOCOLATE PUDDING. No. 3.

One quart of milk, fourteen even tablespoonfuls of grated bread
crumbs, twelve tablespoonfuls grated chocolate, six eggs, one
tablespoonful vanilla, sugar to make very sweet. Separate the yolks
and whites of four eggs, beat up the four yolks and two whole eggs
together very light with the sugar. Put the milk on the range, and
when it come to a perfect boil pour it over the bread and chocolate;
add the beaten eggs and sugar and vanilla; be sure it is sweet enough;
pour into a buttered dish; bake one hour in a moderate oven. When
cold, and just before it is served, have the four whites beaten with a
little powdered-sugar and flavor with vanilla and use as a meringue.


CHOCOLATE PUDDING. No. 4.

Half a cake of chocolate broken in one quart of milk and put on the
range until it reaches boiling point; remove the mixture from the
range; add four teaspoonfuls of cornstarch mixed with the yolks of
three eggs and one cup and a half of sugar; stir constantly until
thick; remove from the fire and flavor with vanilla; pour the mixture
in a dish; beat the whites of the three eggs to a stiff froth and add
a little sugar; cover the top of the pudding with a meringue and set
in the oven until a light brown. Serve cold.


TAPIOCA PUDDING.

Five tablespoonfuls of tapioca, one quart of milk, two ounces of
butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter
almonds. Wash the tapioca and let it stew gently in the milk on the
back part of the stove for a quarter of an hour, occasionally stirring
it; then let it cool, mix with it the butter, sugar and eggs, which
should be well-beaten, and flavor with either of the above
ingredients. Butter a dish, put in the pudding and bake in a moderate
oven for an hour. If the pudding is boiled, add a little more tapioca
and boil it in a buttered basin one and a half hours.


STRAWBERRY TAPIOCA.

This makes a most delightful dessert. Soak over night a large
teacupful of tapioca in cold water; in the morning, put half of it in
a buttered yellow-ware baking-dish, or any suitable pudding-dish.
Sprinkle sugar over the tapioca; then on this put a quart of berries,
sugar and the rest of the tapioca. Fill the dish with water, which
should cover the tapioca about a quarter of an inch. Bake in a
moderately hot oven until it looks clear. Eat cold with cream or
Custard. If not sweet enough, add more sugar at table; and in baking,
if it seems too dry, more water is needed.

A similar dish may be made, using peaches, either fresh or canned.


RASPBERRY PUDDING.

One-quarter cup of butter, one-half cupful of sugar, two cupfuls of
jam, six cupfuls of soft bread crumbs, four eggs. Rub the butter and
sugar together, beat the eggs, yolks and whites separately, mash the
raspberries, add the whites beaten to a stiff froth, stir all together
to a smooth paste; butter a pudding dish, cover the bottom with a
layer of the crumbs, then a layer of the mixture; continue the
alternate layers until the dish is full, making the last layer of
crumbs; bake one hour in a moderate oven. Serve in the dish in which
it is baked and serve with fruit sauce made with raspberries. This
pudding may be made the same with any other kind of berries.


PEAR, PEACH AND APPLE PUDDING.

Pare some nice ripe pears (to weigh about three-fourths of a pound);
put them in a saucepan with a few cloves, some lemon or orange peel,
and stew about a quarter of an hour in two cupfuls of water; put them
in your pudding-dish, and having made the following custard, one pint
of cream or milk, four eggs, sugar to taste, a pinch of salt and a
tablespoonful of flour; beat eggs and sugar well, add the flour, grate
some nutmeg, add the cream by degrees, stirring all the time,--pour
this over the pears and bake in a _quick_ oven. Apples or peaches may
be substituted.

Serve cold with sweetened cream.


FIG PUDDINGS.

Half a pound of good dried figs, washed, wiped and minced, two cupfuls
of fine, dry bread crumbs, three eggs, half a cupful of beef suet,
powdered, two scant cupfuls of sweet milk, half a cupful of white
sugar, a little salt, half a teaspoonful of baking powder, stirred in
half a cupful of sifted flour. Soak the crumbs in milk, add the eggs,
beaten light, with sugar, salt, suet, flour and figs. Beat three
minutes, put in buttered molds with tight top, set in boiling water
with weight on cover to prevent mold from upsetting, and boil three
hours. Eat hot with hard sauce or butter, powdered sugar, one
teaspoonful of extract of nutmeg.


FRUIT PUDDING, CORN MEAL.

Take a pint of hot milk and stir in sifted Indian meal till the batter
is stiff; add a teaspoonful of salt and half a cup of molasses, adding
a teaspoonful of soda dissolved; then stir in a pint of whortleberries
or chopped sweet apple; tie in a cloth that has been wet, and leave
room for it to swell, or put in a pudding-pan and tie a cloth over;
boil three hours; the water must boil when it is put in; you can use
cranberries and sweet sauce.


APPLE CORN MEAL PUDDING.

Pare and core twelve pippin apples; slice them very thin; then stir
into one quart of new milk one quart of sifted corn meal; add a little
salt, then the apples, four spoonfuls of chopped suet and a teacupful
of good molasses, adding a teaspoonful of soda dissolved; mix these
well together, pour into a buttered dish and bake four hours; serve
hot with sugar and wine sauce. This is the most simple, cheap and
luxuriant fruit pudding that can be made.


RHUBARB OR PIE-PLANT PUDDING.

Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar
over it; make a batter of one cupful of sour milk, two eggs, a piece
of butter the size of an egg, half a teaspoonful of soda and enough
flour to make batter about as thick as for cake. Spread it over the
rhubarb and bake till done. Turn out on a platter upside down, so that
the rhubarb will be on top. Serve with sugar and cream.


FRUIT PUDDINGS.

Fruit puddings, such as green gooseberry, are very nice made in a
basin, the basin to be buttered and lined with a paste, rolling it
round to the thickness of half an inch; then get a pint of
gooseberries and three ounces of sugar; after having made your paste,
take half the fruit and lay it at the bottom of your basin; then add
half your sugar, then put the remainder of the gooseberries in and the
remainder of the sugar; on that, draw your paste to the centre, join
the edges well together, put the cloth over the whole, tying it at the
bottom, and boil in plenty of water. Fruit puddings of this kind, such
as apples and rhubarb, should be done in this manner.

Boil for an hour, take out of the saucepan, untie the cloth, turn out
on a dish, or let it remain in the basin and serve with sugar over.

A thin cover of the paste may be rolled round and put over the
pudding.

Ripe cherries, currants, raspberries, greengages, plums and such like
fruit, will not require so much sugar, or so long boiling. These
puddings are also very good steamed.


SNOW PUDDING.

One-half a package Cox's gelatine; pour over it a cupful of cold water
and add one and a half cupfuls of sugar; when 'soft, add one cupful of
boiling water and the juice of one lemon; then the whites of four
well-beaten eggs; beat all together until it is light and frothy, or
until the gelatine will not settle clear in the bottom of the dish
after standing a few minutes; put it on a glass dish. Serve with a
custard made of one pint of milk, the yolks of four eggs, four
tablespoonfuls of sugar and the grated rind of a lemon; boil.


DELMONICO PUDDING.

Three tablespoonfuls of cornstarch, the yolks of five eggs, six
tablespoonfuls of sugar; beat the eggs light, then add the sugar and
beat again till very light; mix the cornstarch with a little cold
milk; mix all together and stir into one quart of milk just as it is
about to boil, having added a little salt; stir it until it has
thickened well; pour it into a dish for the table and place it in the
oven until it will bear icing; place over the top a layer of canned
peaches or other fruit (and it improves it to mix the syrup of the
fruit with the custard part); beat the whites to a stiff froth with
two tablespoonfuls of white sugar to an egg; then put it into the oven
until it is a light brown.

This is a very delicate and delicious pudding.


SAUCER PUDDINGS.

Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar,
three eggs, a teacupful of milk, butter, preserve of any kind. Mix the
flour and sugar, beat the eggs, add them to the milk, and beat up with
the flour and sugar. Butter well three saucers, half fill them, and
bake in a quick oven about twenty minutes. Remove them from the
saucers when cool enough, cut in half, and spread a thin layer of
preserves between each half; close them again, and serve with cream.


NANTUCKET PUDDING.

One quart of berries or any small fruit, two tablespoonfuls of flour,
two tablespoonfuls of sugar; simmer together and turn into molds;
cover with frosting as for cake, or with whipped eggs and sugar,
browning lightly in the oven; serve with cream.


TOAST PUDDING.

Toast several thin slices of stale bread, removing the crust, butter
them well, and pour over them hot stewed fruit in alternate layers.
Serve warm with rich hot sauce.


PLAIN RICE PUDDING.

Pick over, wash and boil, a teacupful of rice; when soft drain off the
water; while warm, add to it a tablespoonful of cold butter. When
cool, mix with it a cupful of sugar, a teaspoonful of grated nutmeg
and one of ground cinnamon. Beat up four eggs very light, whites and
yolks separately; add them to the rice; then stir in a quart of sweet
milk gradually. Butter a pudding-dish, turn in the mixture and bake
one hour in a moderate oven. Serve warm, with sweet wine sauce.

If you have cold cooked rice, first soak it in the milk and proceed as
above.


RICE PUDDING. (Fine.)

Wash a teacupful of rice and boil it in two teacupfuls of water; then
add, while the rice is hot, three tablespoonfuls of butter, five
tablespoonful of sugar, five eggs well beaten, one tablespoonful of
powdered nutmeg, a little salt, one glass of wine, a, quarter of a
pound of raisins, stoned and cut in halves, a quarter of a pound of
Zante currants, a quarter of a pound of citron cut in slips, and one
quart of cream; mix well, pour into a buttered dish and bake an hour
in a moderate oven.

_Astor House, New York City._


RICE MERINGUE.

One cupful of carefully sorted rice boiled in water until it is soft;
when done, drain it so as to remove all the water; cool it, and add
one quart of new milk, the well-beaten yolks of three eggs, three
tablespoonfuls of white sugar and a little nutmeg, or flavor with
lemon or vanilla; pour into a baking dish and bake about half an hour.
Let it get cold; beat the whites of the eggs, add two tablespoonfuls
of sugar, flavor with lemon or vanilla; drop or spread it over the
pudding and slightly brown it in the oven.


RICE LEMON PUDDING.

Put on to boil one quart of milk, and when it simmers stir in four
tablespoonfuls of rice flour that has been moistened in a little milk;
let it come to a boil and remove from the fire; add one quarter of a
pound of butter, and, when cool, the grated peel with the juice of two
lemons, and the yolks and beaten whites of four eggs; sweeten to
taste; one wine-glassful of wine, put in the last thing, is also an
improvement.


RICE PUDDING WITHOUT EGGS.

Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar,
a piece of butter as large as a walnut, a teaspoonful of cinnamon, a
little nutmeg and a pinch of salt. Put into a deep pudding-dish, well
buttered, set into a moderate oven; stir it once or twice until it
begins to cook, let it remain in the oven about two hours (until it is
the consistency of cream). Eat cold.


FRUIT RICE PUDDING.

One large teacupful of rice, a little water to cook it partially; dry,
line an earthen basin with part of it; fill nearly full with pared,
cored and quartered apples, or any fruit you choose; cover with the
balance of your rice; tie a cloth tightly over the top and steam one
hour. To be eaten with sweet sauce. Do not butter your dish.


BOILED RICE PUDDING. No. 1.

One cupful of cold boiled rice, one cupful of sugar, four eggs, a
pinch of soda and a pinch of salt. Put it all in a bowl and beat it up
until it is very light and white. Beat four ounces of butter to a
cream, put it into the pudding and ten drops of essence of lemon. Beat
altogether for five minutes. Butter a mold, pour the pudding into it
and boil for two hours. Serve with sweet fruit sauce.


BOILED RICE PUDDING. No. 2.

Wash two teacupfuls of rice and soak it in water for half an hour;
then turn off the water and mix the rice with half a pound of raisins
stoned and cut in halves; add a little salt, tie the whole in a cloth,
leaving room for the rice to swell to twice its natural size, and boil
two hours in plenty of water; serve with wine sauce.


RICE SNOW-BALLS.

Wash two teacupfuls of rice and boil it in one teacupful of water and
one of milk, with a little salt; if the rice is not tender when the
milk and water are absorbed, add a little more milk and water; when
the rice is tender, flavor with vanilla, form it into balls, or mold
it into a compact form with little cups; place these rice balls around
the inside of a deep dish, fill the dish with a rich soft custard and
serve either hot or cold. The custard and balls should be flavored
with the same.


PRUNE PUDDING.

Heat a little more than a pint of sweet milk to the boiling point,
then stir in gradually a little cold milk in which you have rubbed
smooth a heaping tablespoonful of cornstarch; add sugar to suit your
taste, three well-beaten eggs, about a teaspoonful of butter and a
little grated nutmeg. Let this come to a boil, then pour it in a
buttered pudding-dish, first adding a cupful of stewed prunes, with
the stones taken out. Bake for from fifteen to twenty minutes,
according to the state of the oven. Serve with or without sauce. A
little cream improves it if poured over it when placed in saucers.


BLACKBERRY OR WHORTLEBERRY PUDDING.

Three cupfuls of flour, one cupful of molasses, half a cupful of milk,
a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of
soda dissolved in a little of the milk. Stir in a quart of
huckleberries, floured. Boil in a well-buttered mold two hours. Serve
with brandy sauce.


BAKED HUCKLEBERRY PUDDING.

One quart of ripe fresh huckleberries or blueberries, half a
teaspoonful of mace or nutmeg, three eggs, well beaten, separately,
two cupfuls of sugar, one tablespoonful of cold butter, one cupful of
sweet milk, one pint of flour, two teaspoonfuls of baking powder. Roll
the berries well in the flour and add them last of all. Bake half an
hour and serve with sauce. There is no more delicate and delicious
pudding than this.


FRUIT PUDDING.

This pudding is made without cooking and is nice prepared the day
before using.

Stew currants or any small fruits, either fresh or dried, sweeten with
sugar to taste and pour hot over _thin_ slices of bread with the crust
cut off, placed in a suitable dish, first a layer of bread, then the
hot stewed fruit, then bread and fruit, then bread, leaving the fruit
last. Put a plate over the top and, when cool, set it on ice. Serve
with sugar and cream.

This pudding is very fine made with Boston crackers split open and
placed in layers with stewed peaches.


BOILED CURRANT PUDDING.

Five cupfuls of sifted flour in which two teaspoonfuls of baking
powder have been sifted, one-half a cupful of chopped suet, half a
pound of currants, milk, a pinch of salt. Wash the currants, dry them
thoroughly and pick away any stalks or grit; chop the suet finely; mix
all the ingredients together and moisten with sufficient milk to make
the pudding into a stiff batter; tie it up in a floured cloth, put it
into boiling water and boil for three hours and a half. Serve with
jelly sauce made very sweet.


TRANSPARENT PUDDING.

A small cupful of fresh butter warmed, but not melted, one cupful of
sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated,
eight eggs, yolks and whites beaten separately. Beat the butter and
sugar light and then add the nutmeg and the beaten eggs, which should
be stirred in gradually; flavor with vanilla, almond, peach or
rose-water; stir _hard_; butter a deep dish, line with puff paste and
bake half an hour. Then make a meringue for the top and brown. Serve
cold.


SWEET-POTATO PUDDING.

To a large sweet potato, weighing two pounds, allow half a pound of
sugar, half a pound of butter, one gill of sweet cream, one gill of
strong wine or brandy, one grated nutmeg, a little lemon peel and four
eggs. Boil the potato until thoroughly done, mash up fine, and while
hot add the sugar and butter. Set aside to cool while you beat the
eggs light and add the seasoning last. Line tin plates with puff
paste, and pour in the mixture, bake in a moderate but regularly
heated oven. When the puddings are drawn from the fire, cover the top
with thinly-sliced bits of preserved citron or quince marmalade. Strew
the top thickly with granulated white sugar and serve, with the
addition of a glass of rich milk for each person at table.


PINEAPPLE PUDDING.

Butter a pudding-dish and line the bottom and sides with slices of
stale cake (sponge cake is best); pare and slice thin a large
pineapple, place in the dish first a layer of pineapple, then strew
with sugar, then more pineapple, and so on until all is used. Pour
over a small teacupful of water and cover with slices of cake which
have been dipped in cold water; cover the whole with a buttered plate
and bake slowly for two hours.


ORANGE ROLEY POLEY.

Make a light dough the same as for apple dumplings, roll it out into a
long narrow sheet, about quarter of an inch thick. Spread thickly over
it peeled and sliced oranges, sprinkle it plentifully with white
sugar, scatter over all a teaspoonful or two of grated orange peel,
then roll it up. Fold the edges well together to keep the juices from
running out. Boil it in a floured cloth one hour and a half. Serve it
with lemon sauce. Fine.


ROLEY POLEY PUDDING. (Apple.)

Peel, core and slice sour apples; make a rich biscuit dough, or raised
biscuit dough may be used if rolled thinner; roll not quite half an
inch thick, lay the slices on the paste, roll up, tuck in the ends,
prick deeply with a fork, lay it in a steamer and steam hard for an
hour and three-quarters. Or wrap it in a pudding-cloth well floured,
tie the ends, baste up the sides, plunge into boiling water and boil
continually an hour and a half, perhaps more. Stoned cherries, dried
fruits, or any kind of berries, fresh or dried, may be used.


FRUIT PUFF PUDDING.

Into one pint of flour stir two teaspoonfuls baking powder and a
little salt; then sift and stir the mixture into milk, until very
soft. Place well-greased cups in a steamer, put in each a spoonful of
the above batter, then add one of berries or steamed apples, cover
with another spoonful of batter and steam twenty minutes. This pudding
is delicious made with strawberries and eaten with a sauce made of two
eggs, half a cup butter, a cup of sugar beaten thoroughly with a cup
of boiling milk and one cup of strawberries.


SPONGE CAKE PUDDING. No. 1.

Bake a common sponge cake in a flat-bottomed pudding-dish; when ready
to use, cut in six or eight pieces, split and spread with butter and
return them to the dish. Make a custard with four eggs to a quart of
milk; flavor and sweeten to taste; pour over the cake and bake
one-half hour. The cake will swell and fill the custard. Serve with or
without sauce.


SPONGE CAKE PUDDING. No. 2.

Butter pudding-mold; fill the mold with small sponge cakes or slices
of stale plain cake that have been soaked in a liquid made by
dissolving one-half pint of jelly in a pint of hot water. This will be
of as fine a flavor and much better for all than if the cake had been
soaked in wine. Make a sufficient quantity of custard to fill the mold
and leave as much more to be boiled in a dish by itself. Set the mold,
after being tightly covered, into a kettle and boil one hour. Turn out
of the mold and serve with some of the other custard poured over it.


GRAHAM PUDDING.

Mix well together one-half a coffeecupful of molasses, one-quarter of
a cupful of butter, one egg, one-half a cupful of milk, one-half a
teaspoonful of pure soda, one and one-half cupfuls of good Graham
flour, one small teacupful of raisins, spices to taste. Steam four
hours and serve with brandy or wine sauce, or any sauce that may be
preferred. This makes a showy as well as a light and wholesome
dessert, and has the merit of simplicity and cheapness.


BANANA PUDDING.

Cut sponge cake in-slices, and, in a glass dish, put alternately a
layer of cake and a layer of bananas sliced. Make a soft custard,
flavor with a little wine, and pour over it. Beat the whites of the
eggs to a stiff froth and heap over the whole.

Peaches cut up, left a few hours in sugar and then scalded, and added
when cold to thick boiled custard, made rather sweet, are a delicious
dessert.


DRIED PEACH PUDDING.

Boil one pint of milk and while hot turn it over a pint of
bread-crumbs. Stir into it a tablespoonful of butter, one pint of
dried peaches stewed soft. When all is cool, add two well-beaten eggs,
half a cupful of sugar and a pinch of salt; flavor to taste. Put into
a well-buttered pudding-dish and bake half an hour.


SUET PUDDING, PLAIN.

One cupful of chopped suet, one cupful of milk, two eggs beaten, half
a teaspoonful of salt and enough flour to make a stiff batter, but
thin enough to pour from a spoon. Put into a bowl, cover with a cloth
and boil three hours. The same, made a little thinner, with a few
raisins added and baked in a well-greased dish is excellent. Two
teaspoonfuls of baking powder in the flour improves this pudding. Or
if made with sour milk and soda it is equally as good.


SUET PLUM PUDDING.

One cupful of suet chopped fine, one cupful of cooking molasses, one
cupful of milk, one cupful of raisins, three and one-half cupfuls of
flour, one egg, one teaspoonful of cloves, two of cinnamon and one of
nutmeg, a little salt, one teaspoonful of soda; boil three hours in a
pudding-mold set into a kettle of water; eat with common sweet sauce.
If sour milk is used in place of sweet, the pudding will be much
lighter.


PEACH COBBLER.

Line a deep dish with rich thick crust; pare and cut into halves or
quarters some juicy, rather tart peaches; put in sugar, spices and
flavoring to taste; stew it slightly and put it in the lined dish;
cover with thick crust of rich puff paste and bake a rich brown; when
done, break up the top crust into small pieces and stir it into the
fruit; serve hot or cold; very palatable without sauce, but more so
with plain rich cream or cream sauce, or with a rich brandy or wine.
Other fruits can be used in place of peaches. Currants are best made
in this manner:--

Press the currants through a sieve to free it from pips; to each pint
of the pulp put two ounces of crumbed bread and four ounces of sugar;
bake with a rim of puff paste; serve with cream. White currants may be
used instead of red.


HOMINY PUDDING.

Two-thirds of a cupful of hominy, one and a half pints of milk, two
eggs, one tablespoonful of butter, one teaspoonful of extract of lemon
or vanilla, one cupful of sugar. Boil hominy in milk one hour; then
pour it on the eggs, extract and sugar beaten together; add butter,
pour in buttered pudding-dish, bake in hot oven for twenty minutes.


BAKED BERRY ROLLS.

Roll rich biscuit dough thin, cut it into little squares four inches
wide and seven inches long. Spread over with berries. Roll up the
crust, and put the rolls in a dripping-pan just a little apart; put a
piece of butter on each roll, spices if you like. Strew over a large
handful of sugar, a little hot water. Set in the oven and bake like
dumplings. Served with sweet sauce.