Preparation:

1. Soak the crumbs in the milk.
2. Stir in the eggs beaten light with the sugar, the salt, suet and figs. Beat three minutes; put in buttered mould and boil three hours.
3. Eat hot with wine sauce. It is very good.

Like This Page? Bookmark it:

Preparation:

1. Soak the rice in a cup of the milk for two hours. Turn into a farina-kettle; add the rest of the milk, and simmer until the lice is tender.
2. Rub the butter and sugar to a cream. Beat up the eggs, and whisk this into them until the mixture is very light. Let the rice cool a little while you are doing this.
3. Stir all together, flavor, put into a buttered mould, and bake about three-quarters of an hour in a moderate oven. If baked too long the custard will separate into curds and whey.
4. Eat warm with sauce, or cold with sugar and cream.

Like This Page? Bookmark it:

Preparation:

1. This delicious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one cupful of molasses, one of chopped raisins, one of well-washed currants, one spoonful of salt, one teaspoonful each of cloves, cinnamon, allspice and carbonate of soda, one cupful of milk and flour enough to make a stiff batter. Put into a well-greased pudding-mold, or a three-quart pail and cover closely.
2. Set this pail into a larger kettle, close covered, and half full of boiling water, adding boiling water as it boils away. Steam not less than four hours.
3. Serve with wine sauce or common sweet sauce.



This pudding is sure to be a success, and is quite rich for one containing neither eggs nor butter. One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime.

Like This Page? Bookmark it:

Baked Chocolate Custards

Ingredients:
1 quart milk
6 eggs – yolks and whites separated
1 cup sugar
4 great spoonfuls grated chocolate
vanilla flavoring

Preparation:

1. Scald the milk. Stir in the chocolate. Simmer for two minutes, to dissolve. Incorporate it well with the milk.

 

2. Beat up the yolks with the sugar. Put into the hot mixture. Stir for 1 minute. Season and pour into the cups, which should be set ready in a pan of boiling water. The cups should be half submerged, so that the water may not bubble over the tops. Cook slowly until the custards are firm, about 20 minutes.

 

3. When cold, whip the whites of the eggs to a meringue with a very little powdered sugar – (most méringues are too sweet). Pile some upon the top of each cup. Put a piece of red jelly on the méringue.

Boiled Chocolate Custards

Ingredients:
1 quart milk
6 eggs – whites and yolks separately beaten
1 cup sugar
4 large spoonfuls grated chocolate
vanilla to tast e- a teaspoonful to the pint is a good rule

Preparation:

1. Scald the milk. Stir in sugar and chocolate and boil gently for 5 minutes.

 

2. Add the egg yolks. Cook until it begins to thicken up well, about 5 minutes, stirring all the time.

 

3. When nearly cold beat in the flavoring. Whisk all briskly for 1 minute. Pour into the custard cups.

 

4. Whip up the whites with a little powdered sugar, or what is better, 1/2 cup of cranberry or currant jelly. Heap upon the custards.

Like This Page? Bookmark it:

Ingredients:
3 cups whole kernel corn
1 1/2 cup cornmeal
3 eggs
2/3 cup butter
1 1/2 cup milk
1 teaspoon baking soda
1/4 cup white sugar
1 1/2 teaspoon salt

Preparation:

1. Preheat oven to 375F. Grease a 2 quart casserole dish.
2. Puree 2 cups corn kernels in processor until almost smooth.
3. Whisk together eggs, melted butter and milk. Mix in unpureed corn and the pureed corn mixture. Add cornmeal, sugar, baking soda, and salt.
4. Spoon pudding into prepared baking. Bake for 1 hour.

Like This Page? Bookmark it:

Ingredients:
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preparation:

1. Pre-heat the oven to 425F (220°C).
2. Mix the batter ingredients together. Let rest for half an hour.
3. Preheat a 12-hole popover tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes distribute the batter in each popover hole. Cook for around 15 to 20 minutes until crisp and puffy; don’t open the oven door before then or they won’t rise. The popovers will rise dramatically and be crisp and brown on the top.
4. This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup.

Like This Page? Bookmark it:

Ingredients:
2 oz. chopped beef suet
1/ 2 cup bread crumbs
1 cup all-purpose flour
2 tbs. lemon and orange rind
2 eggs
1/2 cup whiskey or rum
2 tbs. orange juice
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 tsp. vanilla extract
1/2 cup light brown sugar
1 cup raisins (dark and golden)
2 cups diced dried fruit (prunes, apples, apricots…)
1/2 cup walnuts, chopped

Preparation:

1. Mix suet with bread crumbs, flour, and lemon and orange rinds. Add the remaining ingredients, and stir to mix well.
2. Fill greased pudding bowl up to 2/3 full, leaving room for pudding to rise. Cover top of bowl with greased waxed paper and a layer of foil. Tie with a string just below the rim. Place on a rack in large pan with water halfway up bowl. Place the pan over high heat and bring the water to a boil, then reduce the heat to very low, cover the pot with a lid, and simmer the pudding for about 5 hours. Check the water level from time to time topping it up with boiling water as required.
3. When the pudding is brought out, pour a little brandy over it and store in refrigerator until Christmas. At serving time, place the cake back in the bowl in which it was cooked, cover with aluminum foil, and steam again in the same manner for about 1 hour, until warm in the center. Serve with custard sauce or brandy butter (hard sauce) .

Like This Page? Bookmark it:

Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding.

Place in a bowl
2 1/2 cups of milk
2 eggs.

Beat to mix thoroughly and then add
1 1/2 teaspoons of salt,
2 teaspoon of pepper,
1 teaspoon of grated onion,
2 1/2 cups of flour,
2 level tablespoons of baking powder.

Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding.

Place in a saucepan.
1/2 cup of water,
1/2 cup of white vinegar,
5 tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add

1/2 cup of sour cream,
1 1/2 teaspoons of salt,
1 teaspoon of white pepper,
1 small glass of grated horseradish.

Heat, stirring frequently, to the boiling point.

Like This Page? Bookmark it:

Preparation:

1. Combine sugar, cornstarch, pinch of salt in saucepan, stir in water and lemon peel and boil 1 minute. Remove from heat and stir in butter, lemon juice and grated nutmeg.

 

2. Serve with old fashioned bread pudding.

Like This Page? Bookmark it:

Ingredients:
1 quart milk
7 tablespoons sifted Indian meal
1 teaspoon salt
1 tea-cupful molasses
1 tablespoon ginger or sifted cinnamon

Preparation:

1. BAKED INDIAN PUDDING: Scald a quart of milk (skimmed milk will do) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful of ginger, or sifted cinnamon.
2. Baked three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed.

1. BOILED INDIAN PUDDING: Indian pudding should be boiled four or five hours. Sifted Indian meal and warm milk should be stirred together pretty stiff. A little salt, and two or three great spoonfuls of molasses, added; a spoonful of ginger, if you like that spice.
2. Boil it in a tight covered pan, or a very thick cloth; if the water gets in, it will ruin it. Leave plenty of room; for Indian pudding swells very much.
3. The milk with which you mix it should be merely warm; if it be scalding, the pudding will break to pieces.
4. Some people chop sweet suet fine, and warm in the milk; others warm thin slices of sweet apple to be stirred into the pudding. Water will answer instead of milk.

Like This Page? Bookmark it: