This section is from the book "Mrs. Lincoln's Boston Cook Book", by Mary J. Lincoln. Also available from Amazon: Mrs. Lincoln's Boston Cook Book.
½ lb. dried apricots. ½ lb. sugar.
¼ lb. fine white hominy.
Wash the apricots in cold and then in hot water. Put them and the hominy in a scant quart of cold water and soak all day. Next day cook it two hours in a double boiler, then add sugar and cook two hours longer, stirring every half hour. Turn into wetted moulds and serve very cold with cream.
Beat the yolks of three eggs slightly. Whip one cup thick cream and mix it with the yolks. Add half a wineglass of rum and the whites of the eggs, beaten stiff. Stir in two tablespoons of preserved cherries. Turn it into a mould which has been wet in cold water, and pack it in ice and salt for five hours.
1 pt. prune juice.
¼ cup sugar.
1 tbsp. gran. gelatine.
¼ cup cold water. ¼ cup boiling water. 1 pt. cream.
Measure the gelatine slightly more than level, or use one-fourth box of shredded, soak it in the cold water, then dissolve in the boiling water and strain it into the prune syrup. Add more or less sugar as the prunes require, but avoid having them too sweet. Some prunes are improved by the addition of lemon juice. Cool, and when it begins to thicken, beat in one cup of prunes stoned and cut small, and the whipped cream. Turn it into a plain mould or line the mould first with lady fingers. Use for this a thin cream whipped in a churn.
Whip the whites of five eggs to a stiff froth, add slowly five tablespoonfuls powdered sugar, beating all the time. Then add one cup of cooked prunes chopped, and beat until very light. Put into a small pudding dish and bake about ten minutes; then set away to cool. Beat the yolks of five eggs, add half a cup of sugar, and beat until creamy. Add one pint of hot milk slowly, and cook in double boiler until thick like soft custard. Cool and serve as a sauce for the prune pudding.
Steep the thin shavings of rind of half a lemon in one pint water. Mix one cup sugar, one-half saltspoon salt, and three rounded tablespoons cornstarch, and pour on them two cups of the strained boiling lemon water. Cook in double boiler ten minutes, stirring constantly. Add the juice of one lemon, and then stir in quickly the stiffly beaten whites of three eggs.
Mix well and turn into small cups or moulds.
Make a soft custard with the yolks of three eggs, three tablespoons sugar, and a pinch of salt, cook in double boiler till smooth. Strain, and when cool, flavor with vanilla. When ready to serve, turn out the puddings on individual dishes with the sauce around.
Soak half box gelatine in half cup cold water, then dissolve it in one cup boiling water, add one-third cup sugar and one pint clear boiled coffee. When sugar is dissolved, strain through fine cloth, pour into a ring mould which has been wet in cold water. When ready to serve, turn out and pour whipped cream into the centre. Sweeten the cream before whipping. Or you may serve it in a plain mould and pass thin cream and powdered sugar with it.
 
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