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Raspberry Pudding

Raspberry Pudding image
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1 can red raspberries with juice
1 to 2 T. margarine
4 or 5 slices white bread
1/2 c. sugar

Remove crusts from slices of bread and cube them. Place in suitable bowl or casserole and pour hot raspberry mixture over. Mix. Cover. Let stand until cool, then refigerate. Serve chilled with cream. Serves 5.

Mrs. Feltham's Caramel Pudding

Mrs. Feltham's Caramel Pudding image
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1 pt. water
1/2 c. tapioca
1 c. brown sugar
1 egg
1/2 T. butter or oleo
1/4 tsp. vanilla
Pinch of salt

Boil water, salt, and tapioca until clear. Add butter. When melted, add sugar. Cook 2 minutes. Remove from heat, and let cool while beating egg very light. Add vanilla. Beat in the egg with a fork. Serve cold.

It takes less time to do a thing right than to explain why you did it wrong.

Bishop's Pudding and Sauce

Bishop's Pudding and Sauce image
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For pudding:
1 c. chopped nuts
1 c. sugar
1 c. chopped dates
1 tsp. baking powder
1/8 tsp. salt
3 eggs

For sauce:
1 c.sugar
2 T. water
1 T. vinegar
2 T. butter

Mix sugar, baking powder, and salt. Add dates, nuts, well beaten eggs. Bake in a flat pan, 8 or 9 inches square, slowly for 45 minutes. When cold, cut in squares. Place a heaping tablespoon of vanilla ice cream on each square. Serve with hot sauce. For sauce: Cook together ingredients for 3 minutes.


Parent ID

CUSTARD: (Bottom)
Pinch of salt
1 1/2 c. milk
1 egg yolk (beaten)
4 t. sugar
1 tsp. vanilla
1 t. flour

1/2 square chocolate
1 t. milk
2 t. sugar
1 egg white (beaten stiff)

Custard - In double boiler, cook all ingredients (except vanilla) until thick and smooth. Add vanilla. Pour into custard cups, filling about 2/3 full. Top with chocolate meringue.

Meringue -In double boiler cook chocolate, sugar and milk until blended. Cool slightly and add stiffly beaten egg white. Spread on top of custard. Set cups in pan of water and bake in 325 degree oven for 30 minutes. Serve cold.

4 to 6 servings.



One quarter pound of ground rice, three ounces of loaf sugar, one ounce of fresh butter, one quart of milk, flavoring of lemon peel, essence of almonds or vanilla, or laurel leaves. Mix the rice to a smooth batter with about one half pint of the milk, and the remainder put into a saucepan, with the sugar, butter, and whichever of the above flavorings may be preferred; bring the milk to the boiling point, quickly stir in the rice, and let it boil for about ten minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time. Grease a mold with pure salad oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compote of any kind of fruit, just before it is sent to table. This blanc-mange is better for being made the day before it is wanted, as it then has time to become firm. If laurel leaves are used for flavoring, steep three of them in the milk, and take them out before the rice is added; about eight drops of essence of almonds, or from twelve to sixteen drops of essence of vanilla, would be required to flavor the above proportion of milk.



Soak one ounce of gelatin for ten minutes in a little cold milk and pour over the gelatin, and stir it constantly until it is all dissolved; it may be placed in the dish and set on top of a boiling tea-kettle for a few minutes; remove it and add a small cupful of sugar and two tablespoonfuls of sherry wine. Strain into molds.



One quarter pound of sugar, one quart of milk, one and a half ounces of isinglass, the rind of half a lemon, four laurel leaves. Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved, taste it occasionally to ascertain when it is sufficiently flavored with the laurel leaves then take them out, and keep stirring the mixture over the fire for about ten minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mold, omitting the sediment at the bottom. Turn it out carefully on a dish, and garnish with preserves, bright jelly, or a compote of fruit.



Three ounces of tapioca, one quart of milk, two ounces of butter, quarter of a pound of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca, and let it stew gently in the milk by the side of the stove for 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 pie-dish, and line the edges with puff-paste; 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.



Gather four or five fresh eggs light; then stir them into a quart of milk; sweeten to taste; flavor with a teaspoonful of peach water, or extract of lemon, or vanilla, and half a teaspoonful of salt; rub butter over the bottom and sides of a baking dish or tin basin then pour in the custard, grate a little nutmeg over, and bake in a quick oven. Three quarters of an hour is generally enough. Try whether it is done by putting a teaspoon handle into the middle of it; if it comes out clean, it is enough. Or butter small cups; set them into a shallow pan of hot water, reaching nearly to the top of the cups; nearly fill them with the custard mixture; keep the water boiling until they are done. The pan may be set in an oven, or over a fire; if over the fire, it is best to brown them with a hot shovel. PUDDING SAUCES.



Cover three tablespoons tapioca with water; stand over night; add one quart milk, a small piece of butter, a little salt, and boil; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick custard flavor with vanilla; when cold cover with whites of eggs beaten.