This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
2 cups of grated cocoanut
4 tablespoonfuls of corn-starch
1 teaspoonful of vanilla
1 pint of milk 4 eggs 1/2 cup of sugar
Put the milk in a farina boiler; moisten the corn-starch in a little cold milk, then add it to the boiling milk; stir until smooth. Beat the whites of the eggs to a very stiff froth. Add the sugar to the pudding, then the whites. Beat well over the fire for three minutes. Now add the cocoanut and vanilla, and turn into a mould to harden. Serve with Vanilla Sauce.
1 pint of milk 1/2, cup of sugar 1 teaspoonful of vanilla 4 even tablespoonfuls of corn-starch 4 eggs
Make the same as Chocolate Pudding, omitting the chocolate, and adding the vanilla to the whole pudding.
1 quart of milk 4 eggs
2 tablespoonfuls of corn-starch 1/2 cup of sugar 1 teaspoonful of vanilla
Put the milk on to boil. Moisten the corn-starch with a little cold milk, and add to the boiling milk. Stir and boil for five minutes. Beat the yolks of the eggs and sugar together until light, and add to the boiling milk. Take from the fire, add the flavoring, and pour it into a baking-dish. Beat the whites of the eggs to a very stiff froth, add to them two tablespoonfuls of powdered sugar, and heap on the top of the pudding; put it in the oven for a few minutes, until a light brown. Serve ice cold.
1/2, box of gelatine 1 cup of sugar
1 pint of boiling water Juice of two lemons
Juice of two oranges
Cover the gelatine with a half-cup of cold water, and let it soak a half-hour; then pour over it the boiling water, add the sugar, lemon, and orange juice, stir until dissolved, and strain through a flannel bag. Take out a half-cup of this liquid and add to it a half-teaspoonful of cochineal jelly coloring; mix well; turn it into a pie plate, and stand it away to harden. Wet a fancy pudding-mould with cold water, and, if it has a rose or a bunch of grapes in the bottom of it, take out a little more of the liquid and color it, and fill that part of the mould, so that when you turn the pudding out, the rose on top will be pink, and the pudding its natural color. Stand the mould away until this hardens, then pick it on the surface with a fork (this makes the other jelly stick to it, and will not separate when you turn it out). Now pour in the remainder of the liquid, which should be cold, but not jellied. Now stand it away for three or four hours. Put one pint of milk on to boil in a farina boiler. Beat the whites of four eggs to a stiff froth, add to them two tablespoonfuls of powdered sugar, and mix very carefully. Now place two or three spoonfuls on the top of the boiling milk, cover, and let stand one minute. Remove with a skimmer, and place on a colander to drain. Now cover the top of the milk again with two or three spoonfuls, and so on until all the whites are cooked. Now beat the yolks of the eggs with two tablespoonfuls of sugar until light, and then stir them into the boiling milk; stir and cook one minute. Take from the fire, add one teaspoonful of vanilla, and turn out to cool. When ready to serve the pudding, turn it out of the mould on a glass dish, pour the yellow sauce around it; stand the cooked whites around the base. Cut the colored jelly that you hardened in the pie dish into squares or fancy shapes, placing them here and there over the whites as your taste may direct.