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Free Books / Cooking / Hanover Cook Book / |  |
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Puddings |
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Free Books / Cooking / Hanover Cook Book / | |
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Puddings |
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This section is from the book "Hanover Cook Book", by The Library Association. Also available from Amazon: The Hanover Cook Book.
Such as bread, rice, tapioca, sago and cocoanut, one hour each.
Such as Indian pudding, plum pudding and huckle-berry pudding, two or three hours each.
Such as cottage, etc., about forty-five minutes.
Wash and core the desired number of slightly tart apples, but do not pare them. Place in bake dish large enough to hold apples and batter. Dot each apple with a bit of butter, tablespoonful of sugar and sprinkle cinnamon on top. Put into oven, bake until soft. Prepare the batter as follows: 2 eggs, whites beaten separately. Beat 2 tablespoon-fuls of sugar with yolks, add 1 cup cream or use rich milk and a small lump of butter, then add 2 cups of flour, into which 2 teaspoonfuls of good baking powder has been sifted. Pour this over baked apples and put back into oven, baking until done.
Soak 3 tablespoonfuls of tapioca in water over night, put this into a quart of boiling milk and boil half an hour. Beat the yolks of 4 eggs with a scant cup of sugar. Add 3 tablespoonfuls of prepared cocoanut; stir in and boil 10 minutes longer. Pour into a pudding dish, beat whites to a stiff froth, add 3 tablespoonfuls of powdered sugar, spread on top and sprinkle cocoanut over all. Brown in oven.
Mrs. J. C. Miller,
York Road, Pa.
1 cup tapioca, soak 1 hr. in water to cover, 1 tea-spoonful salt. Pare and core 6 apples and put in baking dish, fill center with sugar, add tapioca, and 1 pt. water. Bake. M. Elizabeth Gitt.
1 qt. of milk, 4 full tablespoonfuls of sugar, 3/4 cup tapioca, 3 eggs, vanilla to taste, pinch of salt. Soak tapioca over night in cold water. Boil milk and tapioca together for 5 minutes, remove from stove, add beaten yolks of eggs, return to stove until it comes to a boil, add sugar flavor with vanilla. When cold add beaten whites of eggs, just before serving.
Mrs. Jacob Slagle. Baltimore, Md.
Boil 1/2 lb. rice until soft, add 1 qt. sweet milk, 1/2 small cup of sugar. Pare and core 7 or 8 good cook-ing apples, place in a buttered dish, put 1 teaspoonful jelly into each cavity, and fill with rich cream, put rice in around the apples, leaving top uncovered. Bake 30 minutes, then cover with whites of 2 eggs and sifted sugar. Brown. Serve with cream.
Mrs. D. Guy Hollinger.
2 qts. of milk, 1 teacup of rice, butter the size of a walnut, 1/2 teaspoonful of salt, 4 tablespoonfuls of sugar. Bake in a slow oven 2 hours, stir while baking; flavor with nutmeg.
Mrs. Lewis Brockley.
1 qt. milk, 3 tablespoonfuls uncooked rice, 3 tablespoonfuls sugar, pinch of salt, lump of butter, and grated nutmeg for flavoring. Put in oven and stir when crust forms on top. Bake 1 1/2 hours in moderate oven. Mrs. E. E. Henderson.
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