Chapter M: G. H

=Roly-Poly Lemon Pudding.=—Take the pulp from three lemons; remove the pith and add to it an equal weight of sugar; boil twenty minutes; then set the mixture to cool. Chop up seven ounces of suet, and mix it with one pound of flour, a salt-spoonful of salt, and water enough to make a paste; roll it out nearly an inch in thickness; spread the lemon mixture upon it, and roll it into a long pudding; pinch the ends together, tie it in a floured cloth, put it into boiling water, and boil constantly for two hours. Serve with wine-sauce.

=Marlborough Pudding.=—Grate apples enough to make eight ounces; add to this eight ounces of fine white sugar which has been well rubbed on the rind of a large lemon, six well-beaten eggs, three tablespoonfuls of cream, the strained juice of three lemons, eight ounces of butter; add quantity at pleasure of orange-flower water, and the grated peel of an orange and a lemon; line the pie-dish with rich puff paste, put in the mixture, and let it bake in a quick oven.

=Macaroni Pudding.=—Butter a pie-dish, and cover the bottom with two and one-half ounces uncooked macaroni; pour over it one quart of cold milk, add two tablespoonfuls of sugar, stir in two well-beaten eggs, and flavor with one teaspoonful of vanilla (double extract) or any flavoring desired. Put bits of butter over top, dust a little grated nutmeg over top, and bake slowly two hours and a half.

=Steamed Arrowroot Pudding.=—Mix two tablespoonfuls of Beatty’s Bermuda arrowroot with one cupful of milk; flavor one pint and a half of milk with any desired flavoring, put it on the fire, and when it boils pour it upon the arrowroot; stir well, and when it is cool add three well-beaten eggs, one tablespoonful each of sugar and brandy; put it into a well-buttered mould, cover, and steam it one hour and a half; then turn it out on a dish, and arrange some preserves or jam neatly around it, and serve.

=Almond Pudding.=—Blanch and pound, with a little water, three ounces of sweet and four ounces of bitter almonds; add one pint of milk, three tablespoonfuls of sugar, a little grated nutmeg, one tablespoonful of flour mixed smoothly in a little cold milk, one tablespoonful of grated bread, two eggs well beaten, and the whites of two eggs whisked to a froth; pour the mixture into a buttered mould, cover, and boil quickly three-quarters of an hour; let it stand a few minutes before turning out of mould. Serve with vanilla sauce.

=Bachelor’s Pudding.=—Beat up three eggs, flavor with essence of lemon and grated nutmeg, and add them to four ounces each of finely-minced apples, currants, grated bread-crumbs, and two ounces of sugar; mix thoroughly and boil in a buttered mould nearly three hours. Serve with following sauce.

=Wine-Sauce.=—Boil the thin rind of half a lemon in one wineglassful of water till the flavor is extracted; then take it out and thicken the sauce by stirring into it one salt-spoonful of rice, flour, or arrowroot which has been mixed in water or milk, a walnut of butter; boil a moment, then add half a tumblerful of good wine; let the sauce get quite hot without boiling, sweeten a little, and serve with the pudding.

=Bird’s-Nest Pudding.=—Make the foundation of nest of blanc-mange or corn-starch; grate the rinds of three lemons, and arrange around the blanc-mange to represent straw; extract the contents of four eggs through a small hole and fill the egg-shells with hot blanc-mange or corn-starch; when cold break off the shells and lay the moulded eggs in nest. Serve with jam or preserves.

=Harlan’s Pudding.=—Take three ounces each of butter, sugar, and flour; whisk two eggs thoroughly, and gradually mix with them the loaf-sugar, which must be rubbed well on the rind of a lemon before it is pounded; then add the flour and the butter partially melted, a salt-spoonful of salt, and a little grated nutmeg. Butter insides of several cups; put a little jam at the bottom of each, and fill them nearly full with the mixture; bake half an hour; turn them out and serve with wine-sauce.

=Cocoanut Pudding.=—Beat two eggs with one cupful of new milk; add one-quarter of a pound of grated cocoanut; mix with it three tablespoonfuls each of grated bread and powdered sugar, two ounces of melted butter, five ounces of raisins, and one teaspoonful of grated lemon-peel; beat the whole well together; pour the mixture into a buttered dish, and bake in a slow oven; then turn it out, dust sugar over it, and serve. This pudding may be either boiled or baked.

=Citron Pudding.=—Sift two tablespoonfuls of flour and mix with the beaten yolks of six eggs; add gradually one pint of sweet cream, a quarter of a pound of citron cut in small strips, and two tablespoonfuls of sugar; mix thoroughly, pour the batter into buttered tins, and bake twenty-five minutes. Serve with wine or vanilla sauce.

=Eve’s Pudding.=—Beat six ounces of butter to a cream; add six ounces of sifted flour and six of sugar; separate the yolks from the whites of four eggs; beat them till they are light, then add the beaten yolks and afterwards the whites to the batter; mix, and add half a dozen pounded almonds and the grated rind of one lemon. Fill small tins about half full; set them before the fire for a few minutes, and when they have risen place them in the oven and bake for half an hour. Serve with a sweet fruit sauce.

=Sliced Apple Pudding.=—Mix two tablespoonfuls of arrowroot with one pint of cream; add two tablespoonfuls of sugar; put in stew-pan and place over fire until it boils. Slice thinly apples enough to fill a large-sized dish, laying them in a dish with alternate layers of apples and sugar and small walnuts of butter; pour on a tumblerful of jam as next layer, and over all pour mixture of arrowroot. Bake in moderate oven twenty-five minutes.

=Astor House Pudding.=—Mix one tablespoonful of flour with two of milk; pour over it one cupful of boiling milk flavored with one teaspoonful extract of vanilla; add one tablespoonful of sugar, a walnut of butter, and the yolk of an egg, beaten. Line the edge of pudding-dish with a rich puff paste, and fill the dish two-thirds full with slices of sponge-cake over which a good jam has been spread; pour the custard over them and bake in a moderate oven; when done take out. Beat up the whites of two eggs with nearly one cupful of powdered sugar; spread the méringue over the pudding, and sprinkle a little sugar over it; return it to the oven a few minutes until the méringue is fawn-colored, and serve in dish with clean, white napkin neatly bound around the sides.

A good wine-sauce may be served with it if desired.

=Manhattan Pudding.=—Dissolve a walnut of saleratus in one tablespoonful of hot water; mix one cupful of milk, three well-beaten eggs, two tablespoonfuls of flour (mixed with cold milk), one pinch of salt, and four ounces of chopped citron; add saleratus, and mix all thoroughly; pour the mixture into a buttered mould, tie mould in a floured cloth, boil one hour and a half, turn out, and serve with a fruit sauce.

=Manioca Pudding.=—Three tablespoonfuls of manioca, one quart of milk, a little salt, one tablespoonful of butter, and two well-beaten eggs; sugar, spice, or flavoring to the taste. Mix manioca in half the milk cold, and, with the butter, stir on the fire until it thickens or boils; pour it quickly into a dish, stir in the sugar and the remaining milk, and when quite cool add the eggs, spice, and wine or other flavoring. This pudding may be varied by omitting the eggs and substituting currants, chopped raisins or candied lemon, orange or citron sliced. Bake half an hour in a moderate oven.

_CAKES._

=English Christmas Cake.=—Sift five pounds of flour; mix with it one tablespoonful of salt, one pound and a half of butter, and half a pint of fresh brewer’s yeast or five teaspoonfuls of baking powder; if yeast is used allow dough to rise before adding other ingredients; mix in three pounds of washed currants, one pound and a half of “A” sugar, a whole nutmeg grated, one-quarter of a pound of chopped candied lemon-peel, one wineglassful of brandy, and four well-beaten eggs; butter the tins and line them with buttered paper; bake in a moderate oven for two hours. The quantity of brandy recommended will serve to keep these cakes fresh for an indefinite time.

=Apple Snow.=—Reduce half a dozen apples to a pulp; press them through a sieve; add half a cupful powdered sugar and a teaspoonful of extract of lemon; take the whites of six eggs, whip them for several minutes, and sprinkle two tablespoonfuls of powdered sugar over them; beat the apple pulp to a froth, and add the beaten egg; whip the mixture until it looks like stiff snow; then pile it high in rough portions on a glass dish, garnish with small spoonfuls of currant-jelly, and stick a sprig of green on top.

=Almond Cake.=—Blanch and pound in a mortar thoroughly eight ounces of sweet and one of bitter almonds; add a few drops of rosewater or white of egg every few minutes to prevent oiling; add six tablespoonfuls of sifted sugar and eight beaten eggs; sift in six tablespoonfuls of flour and work it thoroughly with the mixture, gradually add a quarter of a pound of creamed butter; beat the mixture constantly while preparing the cake, or it will be heavy; pour the mixture into a buttered tin (place a buttered paper between the tin and the cake), allowing room for it to rise, and bake in a quick oven. Should the oven prove too hot for it, and the cake be in danger of burning, cover it with paper for a few minutes.

=Almond Sponge-Cake.=—Take half a pound of loaf-sugar, rub the rind of lemon on a few of the lumps, and crush the whole to a powder; separate the whites from the yolks of five eggs, beat the yolks, and add the sugar gradually; then beat the whites to a stiff froth; add it to the dish, and sift in flour enough to make a batter; add a tablespoonful of essence of almonds; butter and paper a tin, pour in the mixture until the tin is two-thirds full, and bake one hour in a moderate oven. The bottom of the tin may be studded with small pieces of almonds.

=Zephyr Cakes.=—Excellent tea-cakes. Wash the salt out of nearly a quarter of a pound of butter; add to it a quarter of a pound of powdered sugar and three well-beaten eggs, a teaspoonful of rosewater, and sifted flour enough to make a thin batter; stir it with a wooden spoon till the batter is perfectly smooth and so light that it will break when it falls against the sides of the mixing-bowl; fill well-buttered muffin-moulds (small) nearly half full with the mixture, and bake in a quick oven; serve hot with newly-made butter.

=Columbia Cake.=—Beat three-quarters of a pound of butter to a cream; add gradually a pound of sugar, four well-beaten eggs, a cupful of milk, half a grated nutmeg, a salt-spoonful cinnamon, a wineglassful of brandy, nearly two pounds of flour, and half a pound of washed currants; beat these ingredients together twenty minutes. Dissolve a teaspoonful of saleratus in a few spoonfuls of hot water, and stir it into the mixture; butter the pan and line it with buttered paper, pour in the cake, and bake in a moderate oven.

=Knickerbocker Cakes.=—Beat half a pound of fresh butter to a cream; add half a pound of powdered sugar, three-quarters of a pound of sifted flour, a tablespoonful of orange-flower water and one of brandy, and four ounces of washed currants; add five well-beaten eggs, and beat the mixture until very light. Line some shallow cake-tins with buttered paper, pour in the mixture until they are half full, and bake in a quick oven.

=Cocoanut Cake.=—One and a half cups of sugar, half a cup each of butter and milk, one cup of cocoanut grated fine, two cups flour, three teaspoonfuls of baking powder. Bake in pans with dry cocoanut sprinkled over the top (three cakes).

M. G. H.

=Olive Gingerbread.=—Five and one-half cups of flour, two cups of molasses, one cup of sour cream, half a cup of butter, and two teaspoonfuls each of soda and ginger. M. G. H.

=Chocolate Cake.=—_Outside_: Half a cup of butter, two cups of sugar, one cup of cold water, three cups of flour, four eggs, whites and yolks beaten separately, and three teaspoonfuls of baking powder. _Inside_: Five tablespoonfuls of grated chocolate with enough cream or milk to wet it, one cupful of brown sugar, and one egg well beaten. Let it come to a boil, and then flavor with vanilla. Cake is made in layers like jelly cake.

M. G. H.

=Chocolate Macaroons.=—Put three ounces of plain chocolate in a pan, and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not quick oven.

=Whortleberry Cake.=—One quart of flour, one cupful of sugar, one pint of berries, a little salt, and three teaspoonfuls of baking powder. Mix stiff with milk like biscuit.