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.
1 pint of boiling water
1 teaspoonful of vanilla
4 even tablespoonfuls of cornstarch 2 tablespoonfuls of sugar
1/4 teaspoonful of salt
Moisten the corn-starch with a little cold water, add it to the boiling water, sugar, and salt; stir, and boil ten minutes. Take from the fire, add the vanilla and the well-beaten whites of the eggs; mix well, and turn into a mould to harden. Serve with a Vanilla Sauce made from the yolks of the eggs.
1 teaspoonful of vanilla
2 cups of sugar 1 quart of milk
Press the apples through a sieve. Beat the yolks and sugar together, then add the milk and flavoring. Add the butter to the apples while hot, then mix with the milk and eggs; pour into a baking-dish, and bake in a quick oven thirty-five minutes. Beat the whites of the eggs until frothy, add six tablespoonfuls of powdered sugar, and beat until they will stand alone. Heap them over the top of the pudding, and put back in the oven a moment to brown. Serve cold, with sugar and cream. This will serve eight persons.
Pare and core six medium-sized apples; steam until tender. While they are steaming, boil a half-cup of sugar, a quarter-cup of water, and the juice of one orange together for five minutes. When the apples are done, place them in the bottom of a baking-dish, pour over them the boiling syrup, and stand aside to cool. Put one pint of milk on to boil. Beat a half-cup of sugar and the yolks of three eggs together, and add to the boiling milk. Take from the fire, add six macaroons pounded fine, and a teaspoonful of vanilla. Fill the spaces from which the cores were taken with preserves; pour this custard over the apples, and bake in a moderate oven fifteen minutes. Beat the whites of the three eggs with three tablespoonfuls of powdered sugar to a stiff froth, heap them over the top of the pudding, and put back in the oven a moment to brown. Serve icy cold. This will fill a two-quart baking-dish.
1/4 pound of macaroons 1 pint of milk
1/2 cupful of sugar 4 eggs
The rind of one and juice of two oranges
Put the macaroons in the milk, and soak until soft. Beat the eggs and sugar together until light (do not separate the eggs), then add them to the milk and beat the whole until smooth; then add the orange juice and rind. Pour into a well-buttered pudding-mould (a small tin kettle will answer), put on the cover, stand the mould in a pot of boiling water, and boil continuously for one hour. Serve hot with Orange Sauce.
Lemon pudding may be made the same as Orange Pudding, using the juice and rind of one lemon. Serve with Lemon Sauce.
1 quart of milk
A grating of nutmeg
Put the bread crumbs into a bowl. Beat the eggs, sugar, and rice flour together until light, then add them to the milk; then pour this over the crumbs, add the nutmeg, mix well, and pour into a greased mould or pudding-bag. Put in a pot of boiling water, and boil continuously one hour. Serve hot, with Wine or Lemon Sauce.
1/2 box of gelatine 1 pint of cream 1 teaspoonful of vanilla
1 pint of milk 4 eggs 2/3 of a cup of sugar
Cover the gelatine with cold water, and soak a half-hour. Whip the cream. Put the milk on to boil; when boiling, dissolve the gelatine in it, and strain. Beat the yolks and sugar together, stir into the boiling milk, and cook two minutes. Take from the fire, add the vanilla, and turn out into a tin basin to cool. Stand the basin in a pan of cracked ice, and stir constantly until it begins to thicken; then add the whipped cream; mix thoroughly, turn into a mould, and set away to harden. Serve with whipped cream heaped around it.