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Classic
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page 348
sliced fruit. Boil two hours. Serve with cream and sugar, wine sauce, or any
sweet sauce.
CUSTARD PUDDING. No. I.
Take five tablespoonfuls out of a quart of cream or rich milk, and mix them with
two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring
it with bitter almonds broken up. When it has boiled hard, take it off, strain
it, and stir it in the cold milk and flour. Set it away to cool, and beat well
eight yolks and four whites of eggs; add them to the milk, and stir in, at the
last, a glass of brandy or white wine, a teaspoonful of powdered nutmeg, and
half a cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie a
cloth tightly over it; put it into a pot of boiling water, and boil it two
hours, replenishing the pot with hot water from a tea-kettle. When the pudding
is done, let it get cool before you turn it out. Eat it with butter and sugar
stirred together to a cream and flavored with lemon-juice or orange.
CUSTARD PUDDING. No. 2.
Pour one quart of milk in a deep pan, and let the pan stand in a kettle of
boiling water, while you beat to a cream eight eggs and six tablespoonfuls of
fine sugar and a teaspoon of flour; then stir the eggs and sugar into the milk,
and continue stirring until it begins to thicken; then remove the pan from the
boiling water, scrape down the sides, stir to the bottom until it begins to
cool, add a tablespoonful of peach water, or any other flavor you may prefer,
pour into little cups, and when cold, serve.
CUSTARD PUDDINGS.
The recipe for "Common Custard," with the addition of chocolate, grated banana,
or pineapple or cocoanut, makes successfully those different kinds of puddings.
APPLE CUSTARD PUDDINGS.
Put a quart of pared and quartered apples into a stew-pan, with half a cupful of
water, and cook them until they are soft. Remove from the fire, and add half a
cupful of sugar, two tablespoonfuls of butter and the grated rind and the the
juice of a lemon. Have ready mixed two cupfuls of grated bread-crumbs, and two
tablespoonfuls of flour; add this also to the apple mixture, after which, stir
in two well-beaten eggs. Turn all into a well-buttered pudding-dish, and bake
forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet
sauce.
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