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390 DUMPLINGS AND PUDDINGS.

salt, one teaspoonful of soda, about a cupful of flour sifted ; boil or steam three hours. Serve with sweet sauce.

ALMOND PUDDING. No. 1.

PUT two quarts of milk into a double boiler ; stir into it two heap- ing 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, flavor- ing 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 cupf uls 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.

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