Baked Puddings

Bread or rice puddings require moderate heat for baking; batter or custard require a quick oven. Eggs for puddings are beaten enough when a spoonful can be taken up clear from the strings. Souffles require a quick oven. These should be made so as to be done the moment for serving, otherwise they will fall in and flatten.

Plum Pudding

One and one-half cups each grated bread, very finely chopped suet, raisins, seeded, currants, washed and picked, and coffee sugar, one-half cupful each of citron, milk and orange marmalade, four eggs, two cups of Albers flour, one teaspoon each of baking powder, cinnamon, Cloves, and Nutmeg. Mix all these well together in large bowl, put in well-buttered mold, set in saucepan with boiling water to reach one-half up its sides; now steam three and a half hours; turn out care-fully on dish, and serve with wine sauce.

Plum Pudding - No. 2

One egg, half cup of sour milk, half cup molasses, half cup suet chopped fine, one cup seeded raisins, a large teaspoonful soda. Albers flour to make a thick batter, half teaspoonful of all kinds of spices. Steam three hours.

Sauce For Pudding

Half cup of butter, one cup of sugar beaten to a cream; one egg, the juice and grated rind of one lemon, three tablespoonfuls of boiling water stirred in separately. Set in top of the tea kettle and steam until cooked.

Rice Pudding

One-half cup rice, one and one-half pints of milk, one-half cup sugar, large pinch salt, one tablespoon lemon rind chopped fine. Put rice, washed and picked, sugar, salt and milk in quart pudding dish; bake in moderate oven two hours, stirring frequently first one and one-half hours, then allow it to finish cooking with light-colored crust, disturbing it no more. Eat cold with cream.

Bread Pudding Baked In Cups

To one and one-half cups scalded milk, add one and one-half tablespoonfuls corn starch dissolved in two tablespoonfuls milk and stir until thickened. Add yolks two eggs beaten with one-quarter cup sugar, few grains salt, one teaspoonful butter, and one-quarter cup seeded raisins. Pour mixture over one cup stale, fine bread crumbs divided equally in buttered custard cups. Stand in hot water, and bake in moderate oven until custard is set. Beat whites of two eggs very stiff, then add two tablespoonfuls powdered sugar and put a portion of the meringue over each cup. Bake until lightly browned, serve hot or cold.

Tennies Danish Pudding

Beat up six eggs and add one quart of hot milk. Melt two cups of brown sugar in an omelet pan. Be careful not to burn it. When melted spread around sides of pan, then pour the hot custard into this, place the whole in a pan of hot water and bake until custard is done (about one-half hour). Serve hot.

Blackberry Roll

Sift one pint of Albers flour with one teaspoonful of baking powder; mix into this one tablespoonful of butter and one-fourth teaspoonful salt; add three-quarters of a cupful of milk and roll out one-third of an inch thick. Spread plentifully with any kind of berries, sift sugar over and roll. Bake one-half hour and serve hot with the following :

Sauce

Cream together one-half cupful of sugar and one tablespoonful of butter; one cupful of mashed berries and one cupful of boiling milk. Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir in slowly. Let boil three minutes and serve.

Farina Pudding

Five ounces farina stirred gradually and boiled in one quart of milk, then let it cool, separate the yolks and whites of five eggs, beat the whites to a stiff froth, and stir the yolks and sugar together, then stir all into the cool boiled farina, flavor and bake three-quarters of an hour; it will be light like a souffle if made in this manner.

Indian Pudding

Mix one cup of yellow corn meal, one cup of molasses, and one teaspoon of salt. Pour on one quart of boiling water, add one tablespoonful of butter, three pints of cold milk, and one cup of cold water, and two eggs. Bake in deep, well-buttered pudding dish holding at least three quarts. Bake very slowly seven or eight hours. Do not stir, but cover with a plate if it bakes too fast. A cup of currants may be used to give variety.

Custard Pudding

One and one-half pints of milk, four eggs, one cup of sugar, two teaspoons Vanilla, pinch of salt. Beat eggs and sugar together; dilute with milk and extract; pour into buttered pudding dish, set in oven in dipping-pan two-thirds full of boiling water; bake until firm, thirty-five to forty minutes in moderate oven.

Amber Pudding

Into a quart of boiling milk stir a teacupful of corn meal and one quart of sliced sweet apples; add one teaspoonful salt and one teacupful of molasses. Mix thoroughly. Add two quarts of milk; pour into a large, buttered dish and bake in a slow oven about four hours. When cold, a clear, amber-colored jelly will have formed througout the pudding and apples will be a rich dark brown.