GENERAL RECIPE FOR CEREAL-MILK PUDDINGS
Bread and rice puddings, made with milk and eggs, are familiar to all cooks. Made without eggs, the following will be found suggestive:
For a quart of milk allow ⅓ of a cup of any coarse cereal (rice, cornmeal, cracked wheat, oatmeal or barley); add ⅓ of a cup of brown, white or maple sugar, syrup, honey or molasses; ½ teaspoon salt; ⅛ teaspoon spice. The flavoring may be omitted when honey or molasses is used.
The above recipe makes quite a large pudding. It is often convenient to make a smaller one, and enough for a child’s dinner can be made in the double boiler, allowing two level or one rounding tablespoon of cereal to a cup of salted and flavored milk. Cook an hour and sweeten slightly.
These puddings, if made thin, may be poured over stewed prunes or other cooked fruits, and are a good and economical substitute for the cream or soft custard usually used for that purpose.
A very old recipe for a baked corn pudding has recently been given to the author.
Indian Meal Custard
1 pt. sweet milk, when hot add slowly
½ cup cornmeal
Pinch salt
½ teaspoon each cinnamon and ginger
Sugar to taste
1 tablespoon molasses
Boil 5 minutes, and add
2 beaten eggs
1 pt. milk
Bake about one-half hour or till set.
Milk and Fruit Mold[[11]]
Milk and fruit mold
3½ cups hot milk,
½ cup cold milk,
5 tablespoons granulated sugar
10 tablespoons cornstarch
2 beaten egg whites
1 teaspoon almond extract,
½ teaspoon salt
Candied cherries, cut into small pieces
Heat milk in double boiler. Mix cornstarch with cold milk, stir it into the hot milk, add salt and sugar and cook, stirring occasionally, for 10 minutes. Remove from fire, fold in the beaten whites and add the flavoring. Rinse mold in cold water, drain, pour in part of the cooked mixture, add a layer of cherries and continue until mold is filled. Set on ice to chill. May be served in tall glasses, as illustrated, or unmolded on a flat serving platter.
Caramel Rice[[11]]
6 cups milk
1 cup rice
1¼ cups granulated sugar
1 teaspoon salt
2 slightly beaten eggs
Grated rind of half an orange
Cook rice, salt, the quarter cup of sugar and milk together in a double boiler until rice is tender. Remove from fire, add grated rind and beaten eggs and mix well.
Put the cup of sugar in a small saucepan over the fire and stir constantly until it is a golden brown liquid. Have a mold heating, and when very hot pour the liquid in it, turning the mold so that all parts are coated. Turn the rice into the mold and set it in a pan of water in a hot oven for 20 minutes, having the mold covered the entire time.
Remove from oven, let stand until cold, unmold and serve with the caramel sauce that is in the mold.
Milk Cream[[11]]
1½ cups hot milk
½ cup cold milk
⅜ cup granulated sugar
3 eggs
½ ounce granulated gelatine
1 teaspoon vanilla
Pinch of salt
Soak gelatine in the cold milk for 10 minutes. Heat balance of milk in a double boiler, add salt, sugar and beaten yolks, stirring constantly. Cook until mixture coats the spoon, remove from fire, add soaked gelatine and stir until dissolved. Then set aside to cool and when beginning to thicken add flavoring and mix in lightly the stiffly beaten whites.
Rinse a mold in cold water, drain, pour in mixture and set in a cold place until firm. Unmold and serve plain or with thin cream.
Milk cream
Plain Junket
Heat a quart of milk until lukewarm, not to exceed 100° F. Remove from fire; sweeten and flavor to taste, using vanilla or any other desired flavor. Dissolve one Junket Tablet in cold water and stir the solution quickly into the lukewarm milk. Pour immediately into individual serving dishes, sherbet glasses, bowls or the like, and let stand warm until thickened. When “set” remove to ice box or other cool place without stirring and let stand until serving time. Serve with or without whipped cream, a sprinkle of nutmeg, or a few strawberries on the top, etc.
Plain junket
Chocolate Junket
Sweeten a quart of milk with half a cup of sugar. Melt one square of chocolate or two tablespoonfuls of cocoa, add half a cup of the milk and boil one minute. Remove from fire and add the remainder of the milk, which must not be boiled, and a teaspoonful of vanilla. Probably the mixture will be lukewarm, if not, warm until it is. Stir in dissolved Junket Tablet, pour at once into serving dishes and leave undisturbed until set. Chill and serve. If whipped cream sweetened and flavored with vanilla is heaped upon the Chocolate Junket when serving, a most attractive dessert is obtained, and Chocolate Junket frozen makes a delicious ice cream.
Coffee Junket
One-half cup very strong coffee, ½ cup sugar, added to 1¾ pints of heated milk. Dissolve. Add your Junket Tablet and finish as ordinary Junket. Serve with cream.
An endless variety of Junkets can be made by varying flavor and color, by adding fruit or preserves, etc., and in the sick room various medicines or stimulants, peptone, wine, etc., may conveniently be administered as an ingredient in the pudding.
“Prepared Junket”
Prepared Junket in which all the ingredients are found except the milk is on the market in the form of a powder called “Nesnah.” It is put up in various flavors and is easily and quickly made when milk is at disposal.
Heat 1 qt. milk lukewarm, remove from fire, add one package of the prepared Junket and dissolve quickly and thoroughly by vigorous stirring for ½ minute only. Pour immediately into individual serving dishes and let stand in warm room until thoroughly set. Place in ice box until serving time. Serve with or without plain or whipped cream.