Part 14

Boil a fresh beef tongue tender, let it get cold, then chop it fine, and add one pound of suet, one-half peck of apples, two pounds of currants picked and washed carefully, one pound of citron sliced, half an ounce each of powdered cloves, allspice, cinnamon and ginger, three pints of cider, with half a pint of brandy; sweeten to taste, then pack away in a crock. Keep it cool, or it will ferment. Add apples when you bake the pie.

MINCE PIE WITHOUT MEAT

Take one pound of currants, one pound of peeled and chopped apples, one pound of suet chopped fine, one pound of moist brown sugar, quarter of a pound of chopped and stoned raisins, the juice of four oranges and two lemons, with the peel of one lemon chopped, and a wine-glass of brandy. Mix all carefully and put in a cool place. Eat this pie hot, and when it is baked, put in a tablespoonful of butter, but put none in the mixture.

MOCK MINCE PIES. VERY GOOD

Take six crackers, soak them in one and a half cups of warm water, add to them one cup of good brown sugar, one cup of raisins, one cup of molasses, and one-half cup of cider or strong vinegar. Beat in half a cup of butter, season with a lemon and its rind, a nutmeg, one teaspoonful of cloves, and ground cinnamon.

ORANGE PIE

To the juice and sliced pulp of two large oranges, add the grated yellow rind of one orange. Beat the yolks of three eggs, with a cupful of sugar, and beat the whites to a high froth and add to them a cup of milk. Mix all the above together. Have ready a nice puff paste, and bake the mixture in it.

LEMON PIE

Grate the rind and express the juice of three lemons; rub together a cup and a half of powdered sugar and three tablespoonfuls of butter; beat up the yolks of four eggs, and add to the butter and sugar, lastly the lemon; bake on a rich puff paste without an upper crust. While the pie is baking beat up the whites of the four eggs with powdered loaf sugar, spread it over the top of the pie when done; then set back in the oven a few moments to brown lightly.

LEMON PIE, WITHOUT CORN STARCH

The juice and grated rind of a lemon, one cup of sugar, two tablespoonfuls water, yolks of three eggs. Bake in a nice crust. Make an icing of the whites and a cup of sugar, pour it over the pie, put it back in the oven, and brown lightly.

LEMON PIE. RICH

Five eggs, two lemons, one cup and a half of sugar. Beat all together except the whites of three eggs, which you must beat stiff with sugar, and when the pies are cold spread this icing on top and brown lightly. The crust of the pie is made of puff paste, or in any way that is liked; some ladies prefer plain family crust to puff paste.

CRANBERRY PIE OR TARTS

Pick a quart of cranberries free from imperfections, put a pint of water to them, and put them in a stew-pan over a moderate fire; add a pound of clean brown sugar, and stew them gently until they are soft; then mash them with a silver spoon and turn them into a dish to become cold, then make them in pies or tarts. Many persons put flour in cranberry pies; it is a great mistake, as it completely spoils the color of the fruit; but if they are strained and are too thin to jelly, it is well to add a spoonful of corn starch to thicken.

CRANBERRY TARTS WITH APPLES

Mix half a pint of cranberries with half a pound of sugar and a spoonful of water; let them simmer a little until soft. Peel and cut thin a half dozen apples; put a rim of paste around a pie plate, strew in the apples, pour the cranberries over the apples and cover with a nice crust. Bake for an hour to cook the apples.

PORK AND APPLE PIE

Make the crust in the usual manner (for many ways, see directions in this book), spread it over a deep plate; cut nice fat salt pork very thin, and slice some apples; place a layer of apples, then a layer of pork; sprinkle with allspice, pepper, and sugar, between each layer; have three or four layers, and let the last one be apples; sprinkle in sugar and spice; cover with a top crust, and bake an hour. This is a plain and wholesome dish; when the family is large and apples plentiful, it will be an economical way of giving the boys “apple pie.”

MOLASSES PIE

Take one pint of molasses, beat into it three eggs and a large spoonful of butter; pour the mixture into a rich crust, and bake.

A RICHER MOLASSES PIE

One cup of molasses, one cup of sugar, four eggs, and four tablespoonfuls of butter. Mix together the sugar, butter and eggs, then stir in the molasses. Bake in a rich crust.

HUCKLE OR WHORTLEBERRY PIE

Put a quart of picked huckleberries into a basin of water, take off whatever floats; take up the berries by the handful; pick out all the stems and unripe berries, and put the rest into a dish; line a buttered pie dish with a pie paste; put in the berries half an inch deep, and to a quart of berries put a teacupful of brown sugar, and half a teacupful of water; dredge a teaspoonful of flour over; throw in a saltspoonful of salt, and half a nutmeg grated; cover the pie, cut a slit in the centre, or make several incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife, and bake in a quick oven for three-quarters of an hour.

BLACKBERRY PIE

Pick the berries clean; rinse them in cold water, and finish as directed for huckleberries.

BOILED PLUM PUDDING. VERY FINE

Prepare all the ingredients except the beating of the eggs, the day before making the pudding. Take one pound of grated bread crumbs, pour over them a pint of boiling milk; add a pound of chopped suet, half a pound of butter, one pound of sugar, half a pound of sifted flour, one dozen eggs, one pound of raisins, one pound of currants, half a pound of citron, one tablespoonful of ground cinnamon, one of cloves and allspice, also one grated nutmeg, a glass of brandy, the rind and juice of two lemons. Tie it in a piece of thick, unbleached cotton, allowing room for the pudding to swell. Boil five hours. Serve with butter and sugar sauce. This can be steamed over, and be as nice as it was at first.

SIX-OUNCE PLUM PUDDING

Six ounces of stoned raisins, six ounces washed and dried currants, six ounces of bread crumbs, six ounces of suet and six eggs. Flavor with half a nutmeg, half a lemon and half a glass of brandy. Mix all these ingredients together, and put the pudding into a mould, or floured cloth, and boil three hours.

CHRISTMAS PLUM PUDDING

One pound and a half of raisins, half a pound of currants, three-quarters of a pound of bread-crumbs, half a pound of flour, three-quarters of a pound of beef-suet, nine eggs, one wineglassful of brandy, half a pound of citron and orange-peel, half a nutmeg, and a little ground ginger. Chop the suet as fine as possible, and mix it with the bread-crumbs and flour, add the currants washed and dried, the citron and orange-peel cut into thin slices, and the raisins stoned and divided. Mix it all well together with the grated nutmeg and ginger, then stir in nine eggs well beaten, and the brandy, and again mix it thoroughly together, that every ingredient may be moistened; put it into a buttered mould, tie it over tightly, and boil it for six hours. This pudding may be made a week before using, boiled in a cloth, and hung up in a dry place, and when required put into a saucepan of boiling water and boiled for two hours or two hours and a half, then turned out, and served with sauce as above.

ANOTHER CHRISTMAS PUDDING

One pound of raisins, one pound of currants, one pound of suet, three-quarters of a pound of bread-crumbs, one pint of milk, ten eggs, three-quarters of a pound of citron and orange-peel mixed, one small nutmeg, one glass of brandy. Stone the raisins and divide them, wash and dry the currants, and cut the peel into slices. Mix all these with the bread-crumbs, flour and suet chopped very fine, add the grated nutmeg, and then stir in the eggs well-beaten, the brandy, and the milk. When the ingredients are well blended, put it into a mould, tie a floured cloth over it, and boil it six hours. When done turn it out, and serve with brandy and arrowroot sauce.

RICH PLUM PUDDING WITHOUT FLOUR

One pound and a half of grated bread, one pound and a half of raisins, one pound and a half of currants, one pound of beef-suet, peel of one large lemon, three ounces of almonds, a little nutmeg or mixed spice, sugar to taste, three quarters of a pound of candied orange, lemon and citron, eight or nine eggs, half a pint of milk, two wineglassfuls of brandy. Stone the raisins, wash and pick the currants, chop the suet very fine, and mix with them a pound and a half of grated bread; add the candied peel cut into shreds, the almonds blanched and minced, and the mixed spice and sugar to taste. When all are thoroughly blended, stir it well together with eight or nine well-beaten eggs, two glassfuls of brandy, and half a pint of milk, tie it in a cloth, and boil it for five hours or five hours and a half, or divide it into equal parts, and boil it in moulds or basins for half the time.

COTTAGE PLUM PUDDING

One pound and a half of flour, four or five eggs, a pinch of salt, a little nutmeg, one pound of raisins, half a pound of currants, sugar to taste, and a little milk. Make a thick batter with five well-beaten eggs, one pound and a half of flour, and a sufficient quantity of milk. Then add the currants washed and picked, the raisins stoned, a little nutmeg and sugar to taste. Mix all well together, and boil it in a basin or floured cloth for quite five hours. The peel of a lemon grated, and a few pieces of citron cut thin may be added.

CHEAP PLUM PUDDING

Take a cup of chopped suet, a cup of raisins, a cup of currants and citron mixed, a cup of sweet milk, two eggs, a cup of molasses, and a teaspoonful of soda; add to this three and a half cups of sifted flour or bread crumbs, and a little salt. Boil three or four hours. Serve with hard sauce of beaten butter, sugar and nutmeg; or with butter, sugar and wine sauce. This is inexpensive, but is modeled after the most excellent recipes. The quantity suits a small company.

PLAIN PUDDING WITHOUT EGGS OR WINE

One pound of chopped and stoned raisins, half a pound of suet, one pound of flour, a cup of bread crumbs, two tablespoonfuls of molasses, a pint of milk or nutmeg grated, and a lemon peel chopped. Cut the suet very fine and mix it with the flour; add the bread crumbs, lemon and nutmeg, with the stoned raisins, to a pint of milk; mix all together and put in the molasses; keep it closely covered in a cool place. When it is wanted, pour it in a floured cloth and boil it five hours. Serve with rich sauce.

PLAIN PLUM PUDDING FOR CHILDREN

One pound of flour, one pound of bread crumbs, three quarters of a pound of stoned raisins, three quarters of a pound of currants, three quarters of a pound of suet, four eggs, and milk to moisten, say about one pint. Let the suet be finely chopped, the raisins stoned, the currants well washed, picked and dried. Mix them with the other dry ingredients, stir all well together; beat and strain in the eggs, and add just enough of the milk to make it mix properly. Tie it up in a well floured cloth, put it into boiling water, and boil for five hours. Serve with butter and sugar sauce, or wine sauce.

SWEET POTATO PUDDING

Take one pound or a pint of hot boiled sweet potato, pass it hot through a sieve--the finer the better. To this add six eggs well beaten, three-fourths of a pound of butter, and a pound of sugar; flavor with grated lemon rind, and a little brandy. Make a paste around the dish, pour in the sweet potato mixture, and bake. Sprinkle finely pulverized sugar over the surface of the pudding. This is a Southern dish, and fit to grace the table of an epicure.

BAKED SUET PUDDING. ECONOMICAL AND WHOLESOME

To a pound of flour, add by degrees six ounces of finely chopped suet, four eggs, together with as much milk as will make a firm batter. Beat all together hard, until the last moment before placing it in the oven. Pour it into a buttered dish, and bake. Serve as soon as done, with plain syrup, or butter and sugar sauce.

LEMON PUDDING. VERY NICE

Six eggs, three lemons, six tablespoonfuls of corn starch, and one large spoonful of butter. Cook the corn starch in a pint and a half of water, and stir in the butter. Let it get cool, and then stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar. Bake this lightly in a pudding dish, and when cold pour it over a meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. Put it back in the oven, and let it brown lightly.

TEMPERANCE ICED CABINET PUDDING FOR SUMMER

This is usually made in oval tin moulds, with a tight-fitting cover. Small moulds are the best. Cut some sponge cake about half an inch thick; shape it nearly to the mould; dilute a tablespoonful of any favorite extract, and pour it on to the cake. Then commence to fill up the mould in layers of currants, seedless raisins, sliced citron, and chopped almonds, then a layer of cake, until it is full. Make ready a custard of one pint of milk, the yolks of two eggs, a quarter of a pound of sugar, and half a teaspoonful of extract of lemon, rose, or almonds; let it simmer a little, but not enough to curdle, as it will certainly do if allowed to stay too long on the fire. When it simmers, take it off, and let it cool a little. When only lukewarm pour it over the fruit and cake in the mould. Cover tightly, and bury it in ice and salt. It is, when well made, a most exquisite dessert.

SOUFFLE PUDDING

Take a pint of milk, a cup of flour, one spoonful of sugar, and a piece of butter as large as an egg. Scald the milk, flour, and butter together. After the batter becomes cold, stir in the yolks of five eggs, and just before baking, stir in the whites. Bake in a quick oven, and serve with sauce.

OMELET SOUFFLE PUDDING

Beat the whites of ten eggs to a stiff froth. Beat the yolks with three quarters of a pound of powdered sugar, and the juice and grated rind of a lemon. Mix all together lightly. Butter a thick-bottomed dish which will just hold the pudding; put it immediately in the oven, and bake it fifteen or twenty minutes. Serve it just as it comes from the oven. It should quiver like a golden jelly when served. If baked too long, it will be spoiled. The oven must not be too hot, or it will scorch; the heat should be as usual to bake pies.

VERY RICH PUDDING

Line a deep pie dish with puff paste, having first buttered it thoroughly; place on this a layer of jam, then a layer of custard, then jam, then custard, until the dish is nearly full, leaving the custard layer at the top. Bake for twenty minutes in a moderate oven, let the pudding cool, beat up the whites of the eggs that were used for the custard into a stiff whip with a little powdered sugar, pile the whip on as high as possible, and serve.

PARISIAN PUDDING

Lay slices of sponge cake at the bottom of a glass dish, spread over them a layer of preserve (red or black currant is very good for the purpose), place over that more slices of sponge cake, then another layer of jam. Do this until you have filled the dish. Pour over it sufficient sherry to soak the cake properly, then beat up the whites of four eggs with sufficient powdered loaf sugar to make it a very stiff froth, with which to cover the top of the cake completely, and bake.

BIRD’S NEST PUDDING

Take half a package of gelatine, using a little more than half the quantity of water given in the recipe for making jelly; in all other respects use the same proportions. When ready to strain put it into a large oval dish (a meat dish is nice); fill it nearly to the edge; then set it away to harden. Take some egg-shells that you have broken just the end off in getting out the egg; make a blanc-mange of corn starch; flavor it with vanilla, and sweeten; put this into the shells before it cools and hardens at all; set the eggs on end in a vegetable-dish so that they will stand top up, being careful not to let the blanc-mange run out. Cut some very thin yellow parings off the lemon rind, stew them in a little sugar and water; when cold lay each piece separately in a circle on the jelly, making two or three nests. Break open the egg-shells, take out the blanc-mange, and lay it in groups like eggs inside the nest. This makes a very pretty dish, and is very good. Ivy sprays or myrtle wound around the edge of the dish improves the appearance.

BIRD’S NEST PUDDING

Peel and core six mellow apples; line a pudding dish with pastry; lay the apples in the bottom of the dish, and stick long narrow strips of citron around them. Stir to a cream a pint of powdered sugar, and half a pint of butter. Beat separately the yolks and whites of eight eggs; mix them with the butter and sugar, season with nutmeg, place it on the fire, and stir until it is hot; then pour it over the apples, and bake immediately. It can be eaten warm or cold. Do not allow the top to brown too soon. It should be covered with a pan, when first put into the oven, to prevent this.

CROWS’-NEST WITH CINNAMON

Cut nice sour cooking apples into a baking dish, small or large as you need; put sugar, cinnamon, and lemon over them; throw in a cup of water, and cover the dish with a crust of light pie crust. Put it in the oven, and bake until the apples are tender. Be sure to cut air-holes in the crust before putting in to bake. Eat it with cream and sugar, or hard sauce of butter and sugar; beat together until firm enough to slice like butter. Grate a little nutmeg over the sauce, if cinnamon is not liked.

COTTAGE PUDDING

One tablespoonful of butter, one cup of sugar, one cup of milk, two eggs, one teaspoonful of soda, one pint of sifted flour, two spoonfuls of cream of tartar; mix like cake; bake quickly in shallow tin pans; dredge the top with powdered sugar, which gives a nice crust to all puddings and cakes. Sauce to accompany this pudding: one tablespoonful of butter, one cup of powdered sugar, lemon extract for seasoning, or lemon juice, with half a pint of boiling water. All beaten together until it foams.

COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE

This is a pudding which requires no paste and is a nice way to use fruit, such as pie-plant, berries, strawberries, peaches, etc. To a quart of buttermilk add one egg, a large teaspoonful of soda, a little salt, and flour enough to make a thick batter. Pour it over a quart of chopped fruit, such as mentioned, beat it a little, tie it tightly in a bag, drop it in a kettle of hot water, and let it boil two hours. Serve with sugar and cream. This pudding may be poured into a cake pan and baked, if not convenient to boil it. Put in plenty of fruit.

RICE MERINGUE PUDDING

Boil half a cup of rice in a quart of milk until it is thoroughly done. Sweeten to taste, and let it cool. Beat in the yolks of four eggs. Flavor with lemon rind or essence and nutmeg. Bake in a pudding-dish. When cool, pour over it the whites of your eggs, beaten with a cup of white sifted sugar. Bake light brown. Season to taste with lemon, rose or vanilla.

APPLE MERINGUE

Select handsome pippin apples if you can get them, pare and core them whole, put them in the oven with a little water in a deep dish, and let them cook a little but not enough to break. When plumped, take them out and let them get cold; then fill the centre of each apple with jelly. Make an icing of the whites of eggs, beaten with sifted sugar, and carefully cover each apple with it, wetting the knife while smoothing the icing. Sift a little sugar over them and put them in the oven to harden, but not to brown; too much heat will cause the jelly to melt.

A CHEAP AND DELICATE PUDDING

Take a tablespoonful of butter, a cup of sugar, a cup of milk, two eggs, and a pint of sifted flour. Put into the flour a small teaspoonful of soda and two teaspoonfuls of cream of tartar; sift this in carefully, and set the flour aside. Beat the eggs, yolks and whites together, briskly until they foam; add to the eggs two tablespoonfuls of water; beat them sharply again until the tissues of the eggs thoroughly blend with the water, mix the sugar and butter together; add the eggs, beat again, then pour in the flour which will make a stiff batter; lastly, thin this with the small cup of milk (sweet milk is the best), then bake in shallow pans and serve with lemon sauce, or a rich wine sauce if that is preferred.

A QUICKLY-MADE PUDDING

Split a few crackers, lay the surface over with raisins, and place the halves together again; tie them closely in a cloth, and boil them fifteen minutes. Serve with a rich sauce of butter, wine, sugar and nutmeg.

ANOTHER QUICKLY-MADE PUDDING

Get a light, square loaf of bread, split it in three or four horizontal slices; strew in between the slices cut-up raisins or currants; tie it up again; boil half an hour, and serve it with a rich sauce. There are few better puddings made with so little expense or trouble.

DELICIOUS BREAD PUDDING