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Recipes Tried and True/Cold and Frozen Puddings

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The process, of digestion, as I have been informed by anatomical friends, is one of the most wonderful works of nature. I do not know how it may be with others, but it is a great satisfaction to me to know, when regaling on my humble fare, that I am putting in motion the most beautiful machinery with which we have any acquaintance.

 

COLD AND FROZEN PUDDINGS

 

APPLE TAPIOCO

Cook ¾ cup tapioco in double boiler with 2½ cups boiling water, till transparent. Core and pare six sour apples, arrange in buttered pudding dish, fill cavities with sugar; pour over tapioco and bake in moderate oven until apples are soft. Serve with sugar and cream.

 

BLANC MANGE

Scald one quart milk; add two large spoons cornstarch rubbed smooth with cold water, ¼ cup sugar, ¼ teaspoon salt, ½ teaspoon vanilla or other flavoring. Cook till smooth and remove from fire as soon as it thickens. Pour into cups or molds which have been in cold water and allow to cool. Stewed or preserved fruit poured over each mold is very refreshing. Chocolate blanc mange may be made by melting 1½ ounces of bitter chocolate over hot water and mixing with scalded milk.

 

CAFE PARFAIT

Two cups weak coffee boiled with two cups sugar until coffee strings. Beat yolks of six eggs in a bowl and stir mixture into the eggs. Beat until very light and thick, add one pint whipped cream; pack in freezer to chill. Serve with a dash of whipped cream and cherry.

 

CHOCOLATE ICE BOX CAKE

  • 3 dozen lady fingers,
  • ½ lb. sweet chocolate,
  • 1 cup powdered sugar,
  • 3 tablespoons water,
  • 4 eggs,
  • ½ pint whipped cream,
  • 3 tablespoons sugar,
  • ½ teaspoon vanilla.

Line sides and bottom of spring form or a deep form with tube in the center, with lady fingers, fiat side towards the pan and close together.

Filling—Melt chocolate in double boiler, add sugar and water with beaten yolks, stirring constantly until thick. When cool, add stiffly beaten whites. Cover the bottom of form with layer of mixture then lady fingers and so on, using all with lady fingers on the top. Place in ice-box twelve hours or more and when ready to serve, remove to platter, cover with whipped cream, mixed with cup powdered sugar and vanilla.

 

MOCHA FILLING

  • 1 cup hot milk,
  • ¼ cup mocha coffee grounds,
  • 3 eggs,
  • 2 tablespoons cornstarch,
  • ⅛ teaspoon salt,
  • ½ cup sugar.

Pour milk over coffee grounds, let stand ten minutes. Moisten cornstarch with cold water; add to well beaten yolks with salt and sugar. Cook in double boiler and stir in strained coffee. Cook slowly until thick and smooth and fold in stiffly beaten whites while still warm.

 

CUP CUSTARD, BAKED OR STEAMED

Beat four eggs slightly, with salt and one cup sugar, one quart milk, till all is well blended. May be flavored with nutmeg or vanilla. Pour into buttered cups or pudding dish, place in a pan of boiling water, either in oven thirty minutes or on stove twenty minutes.

 

CHOCOLATE PUDDING

One-fourth pound chocolate, dissolved in one cup warm water, in double boiler. Wet one tablespoonful gelatine with a little cold water and then fill the cup two-thirds full with very hot water. Mix all together and stir (but do not boil) for a few minutes on stove. Beat yolks of four eggs with one cup of pulverized sugar for five minutes, pour the hot mixture over this, and beat well together and add, last, the well-beaten whites of the eggs. Pour into a mold and set on ice to harden for three or four hours. If the mould has a tube in the center, the hollow may be filled with whipped cream just before serving.

 

DELMONICO PUDDING

  • ½ box gelatine,
  • 1 pint cold milk,
  • 4 eggs,
  • 1 cup sugar,
  • ½ cup sherry,
  • ½ dozen macaroons.

Dissolve gelatine in milk twenty minutes. Let come to a boil in double boiler, add beaten yolks of eggs with sugar. Bring again to boiling point, add sherry. Allow to cool slightly. Add beaten whites ; soak macaroons in sherry. Place a few on bottom of mold. Add some mixture, then more macaroons and remainder of mixture. When prepared the day before using, it will harden in ice-box. Serve with whipped cream around.

 

FLOATING ISLAND

Scald one quart of milk. Beat the whites of six eggs very stiff and put them into the boiling milk a spoonful at a time. When firm, take out the boiled whites and lay them on a platter. Beat light the yolks of six eggs with one-half cup sugar, then pour the hot milk gradually on the beaten yolks. When thoroughly mixed return to the fire to boil, stirring constantly. When cool, flavor with vanilla, pour into a deep glass dish, put the whites on top and garnish with jelly or candied fruit. Eat cold.

 

FROZEN NESSELRODE

  • ½ cup chestnuts,
  • 1½ cups sugar,
  • ¾ cup water,
  • 4 eggs,
  • ½ lb. candied fruit,
  • 1 wine glass sherry,
  • 1 quart whipped cream.

Boil, blanch and put through sieve chestnuts. Boil sugar and water to a syrup; cool, add yolks. Put in double boiler, stirring constantly; cool again, add chestnuts; fruit cut fine, sherry and whipped cream. Fill mold, pack in ice and salt four hours.

 

FROZEN PUDDING

One-half cup of lemon juice, one and one-half cups of orange juice. Sweeten to taste and let stand for thirty minutes. Beat one pint of cream very stiff and sweeten to taste with powdered sugar and add three-fourths cup of chopped nuts. Pour juices in mold, then cream and freeze.

 

FRUIT BRICK

Cover the bottom of a square granite pan (select one large enough for the number of people who are to be served) with the following fruits: Strawberries, cherries, orange, banana and a few chopped nuts. Dissolve a package of gelatine in water, sweeten, flavor slightly and pour over the fruit. Stand aside until cool and stiff. Cut into squares and serve on fruit plates with whipped cream.

 

ICE BOX CAKE

  • 5 dozen lady fingers,
  • ¼ cup butter,
  • 1 cup sugar,
  • 2 eggs,
  • 4 oranges,
  • 1 lemon,
  • ½ pint cream.

Arrange lady fingers around spring form and three layers deep, with flat side towards the form.

Filling—Cream butter, sugar. Mix with whole beaten eggs, juice of oranges, rind and lemon juice. Pour over cake. Leave in ice-box twenty-four hours. Whip ½ pint cream, sweeten and flavor and pour over cake when ready to serve.

 

MAPLE MOUSSE

Beat one cup maple syrup with yolks of three eggs. Beat whites stiff with one pint cream, also beaten. Mix altogether with six to ten macaroons and pack with salt and ice for four hours. Makes about two quarts.

 

MOCHA ICE CREAM PUDDING

  • 2 eggs,
  • 1 tablespoon mocha essence,
  • ¾ cup powdered sugar,
  • 1 pint whipped cream,
  • 4 macaroons,
  • Preserved cherries and pineapple.

Beat yolks with sugar and add mocha essence. Stir in beaten whites, cream and fruit. Place in form. Grate macaroons on top and freeze four hours, with salt and ice. Makes two quarts.

 

NESSELRODE PUDDING

  • 5 eggs,
  • ½ cup sugar,
  • 2 cups hot milk,
  • ½ box gelatine,
  • ½ cup cold water,
  • ⅔ cup raisins,
  • 3 tablespoons blanched, almonds,
  • Small piece citron cut fine,
  • Salt,
  • 1 tablespoon brandy,
  • 1 teaspoon vanilla.

Beat yolks of eggs with sugar and add milk. Cook one minute until it coats the spoon, stirring constantly. Dissolve gelatine in water, add to the hot mixture and stir until dissolved. Then add almonds, raisins, citron and salt. Set in pan of cold water for five minutes, then add beaten whites, brandy and vanilla. Put in mold until stiff. Serve with plain or whipped cream.

 

PEACH MOUSSE

Mash five peaches with little sugar. Put two tablespoons in double boiler. Beat yolks of two eggs and add to double boiler. Dissolve one tablespoon minute gelatine in little boiling water; add to eggs and peaches when thick, remove from fire, cool, add rest of peaches beaten white and ½ small bottle cream beaten. Put in mold on ice.

 

PINEAPPLE PUDDING

  • 3 cups milk,
  • 1 can sliced pineapple,
  • 1 cup sugar,
  • 1 teaspoon butter,
  • ½ cup cornstarch,
  • ½ teaspoon salt,
  • ½ cup water,
  • Juice of ½ lemon,
  • 3 eggs.

Heat milk with syrup. Mix sugar, cornstarch, salt, water and add to milk; cook until thick. Add butter, lemon, half of pineapple cut in cubes. Fold in beaten whites and turn into mold. May be served with whipped cream or other half of pineapple. Eight portions.

 

RICE WITH APPLES

Pare, core and cut in eighths two apples or equal amount of pineapple. Steam apples until soft; steam ½ cup rice, add well beaten yolks of three eggs, ½ cup sugar and apples. Fold in stiffly beaten whites and bake thirty minutes in well buttered dish. Serve with cream.

 

ROTHE GRUTZE

Boil two boxes of raspberries to one of currants. Then strain through cheese cloth. Boil five minutes with one and one-half cups sugar and thicken with two large kitchen spoons cornstarch moistened with cold water, stirring gradually till thick. Pour in mould.

 

STRAWBERRY AND RASPBERRY MOUSSE

Mash one box of strawberries or two of raspberries with two cups of sugar, cook five minutes and let stand for one hour. Beat two bottles cream, add to berries (strain raspberries) and when well blended, put in mold or freezer, pack with four parts of ice to one of salt and let stand four hours.

 

TAPIOCO CREAM

Put one-third cup of tapioca in top of a double boiler and cover with boiling water. Add one pint milk as soon as water is absorbed and cook till tapioca is soft and clear. Beat yolks of two eggs, add salt, one-third cup sugar and the hot mixture and cook till it thickens like custard; remove from the fire, fold in the beaten whites; flavor when cold.