Puddings That Should Be Served Hot. Souffles - Blueberry Pudding

Description

This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.

Puddings That Should Be Served Hot. Souffles - Blueberry Pudding

Puddings That Should Be Served Hot. Souffles

Fruit.

1 cup fruit pulp Sugar

3 egg-whites Salt

Any kind of fruit, either fresh or preserved, may be used. When canned fruit is used, drain from sirup. Rub the fruit pulp through a sieve, add a pinch of salt, sweeten if necessary, and heat. Fold the stiffly beaten whites of the eggs into the hot fruit pulp. Fill a greased baking-dish or small molds three-fourths full, set in a pan of hot water and bake in a moderate oven (375° F.) until firm. Serve at once with whipped cream or a soft custard.

Vanilla

1 cup scalded milk 4 tablespoons flour

2 tablespoons fat

1/3 cup sugar

3 eggs

1/2 teaspoon vanilla

Make a sauce of the milk, flour, fat and sugar. Add the beaten egg-yolks and flavoring. Fold in the beaten egg-whites, pour into a greased baking-dish, set this in hot water, and bake in a moderate oven (375° F.) until the egg-white is set. Serve at once with lemon sauce or cream.

Chocolate

1 cup scalded milk 3 tablespoons flour

2 ounces grated chocolate

1 tablespoon fat 1/3 cup sugar 3 eggs

Make a sauce of the milk, flour, chocolate, fat and sugar. Proceed as for vanilla souffle.

Coffee

Substitute coffee for milk in vanilla souffle and omit vanilla.

Lemon

5 eggs

3 tablespoons sugar

Grated rind of 1/3 lemon

1/4 teaspoon salt

3 tablespoons lemon-juice

Beat egg-yolks until light. Add sugar and beat again. Add lemon-juice and rind. Beat egg-whites with salt until stiff and dry. Fold the egg-yolk mixture into the beaten whites and bake as directed for vanilla souffle. Serve at once.

Omelet

3 eggs

Vanilla or lemon flavor

1 1/2 tablespoons powdered sugar

Beat the egg-whites until stiff and dry and the yolks until light. Add the sugar and flavoring to the yolks, then fold in the whites, and pile the mass as high as possible in a greased baking-dish. Smooth the top of the mound, make a slit down the center and bake as directed for vanilla souffle. Sprinkle with powdered sugar and serve.

Custard

1 cup milk

2 tablespoons flour 2 tablespoons sugar

2 tablespoons butter or other fat 4 eggs

Make a white sauce of the milk, flour and fat. Stir in the sugar, allow the mixture to cool slightly, then add the beaten egg-yolks, mix thoroughly and fold in the stiffly beaten whites. Pour into a greased baking-dish and bake as directed for vanilla souffle. Serve at once.

Cottage Pudding

1 1/2 cups flour

3 teaspoons baking-powder

1/2 cup sugar

1/2 teaspoon salt

1/2 cup milk

1 egg

1/4 cup shortening

Sift the flour with the baking-powder. Cream the shortening and add the sugar and salt and the egg, well beaten. Then add the milk and flour alternately. Pour into a greased pan and bake in a moderate oven (375°-400° F.) 35 to 45 minutes.