HOT DESSERTS
538.—APPLE ROULETTES
Use recipe for Baking Powder Biscuit (see No. 424); roll dough very thin, brush with melted butter, and spread with one cup of chopped apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon; roll firmly like a jelly roll, cut in three-fourths-inch slices, place in buttered pan, and bake in a hot oven fifteen minutes. Serve with hot liquid sauce.
539.—DUTCH APPLE CAKE
| 1½ cups flour | ½ cup milk |
| 3 teaspoons baking powder | 2 tablespoons melted shortening |
| ½ teaspoon salt | 3 apples |
| 3 tablespoons sugar | 2 tablespoons sugar |
| 1 egg | ¼ teaspoon cinnamon |
Sift together flour, baking powder, salt, and sugar; add egg well beaten, milk, and shortening; beat well, and spread in a greased pan, having mixture about an inch deep; core, pare, and quarter apples, cut in thick slices, and arrange in rows on top of cake; sprinkle with sugar and cinnamon, and bake in hot oven half an hour. Serve with liquid sauce.
540.—STEAMED APPLE PUDDING
| 6 apples | 3 teaspoons baking powder |
| ½ cup sugar | ½ teaspoon salt |
| ½ teaspoon nutmeg | 2 tablespoons shortening |
| 1½ cups flour | ¾ cup milk |
Pare, core, and slice apples; place in a greased pudding dish, and sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and salt; rub in shortening with finger tips, and mix with milk; spread over apples, and steam for one hour. Turn out of dish, and serve with apples on top. Serve with Soft Sauce (see No. 617).
541.—BANANA TOAST
Mash and sweeten bananas, heap on rounds of buttered toast, and heat in oven. Serve hot with cream or rich milk. Garnish with split cherries, nuts, or bits of jelly.
542.—BLACKBERRY PUDDING
Add one cup of blackberries to recipe for Cottage Pudding (see No. 549) and serve with Blackberry Sauce (see No. 618).
543.—BLUEBERRY PUDDING
To recipe for Cottage Pudding (see No. 549) add one cup of blueberries.
544.—BROWN BETTY
| 2 cups soft bread crumbs | ¼ teaspoon clove |
| 4 tablespoons butter | ¼ teaspoon nutmeg |
| 4 apples | 2 tablespoons molasses |
| 1/3 cup brown sugar | 2 tablespoons hot water |
| ½ teaspoon cinnamon | ¼ teaspoon salt |
Mix crumbs with melted butter; pare, core, and slice apples; mix sugar and spices; arrange crumbs and apple in layers in a greased baking dish, sprinkle each layer with sugar; mix molasses, water, and salt, and pour over all. Bake slowly for an hour and a half.
545.—BAKED CRANBERRY PUDDING
| 2 cups soft bread crumbs | 1 cup sugar |
| ¼ cup butter | ½ cup sultana raisins |
| 1 cup chopped cranberries | ¼ cup boiling water |
Mix crumbs with melted butter; add cranberries, sugar, and raisins, and put into a greased baking dish; add water, and bake in a slow oven one hour. Serve with Soft Sauce (see No. 617).
546.—BAKED INDIAN PUDDING
| 2 cups boiling water | 3 cups hot milk |
| 1 teaspoon salt | ¼ cup molasses |
| 5 tablespoons fine corn meal | ½ teaspoon ginger |
Add salt to boiling water, sift in corn meal very slowly, and boil ten minutes, stirring often; add milk, molasses, and ginger, pour into a greased earthen dish, and bake very slowly for three hours. Serve with rich milk, cream, or Ginger Sauce (see No. 611).
547.—CARAMEL TOAST PUDDING
| ¾ cup sugar | ¼ teaspoon salt |
| 2 slices toast | ½ teaspoon nutmeg |
| 2 cups hot milk | 1 egg |
| 1 tablespoon butter |
Caramelize sugar; cut each slice of toast in quarters, dip in caramel, and arrange in baking dish; add milk to caramel remaining in pan, and stir until dissolved; add butter, salt, nutmeg, and egg slightly beaten; pour over toast, and bake in slow oven about half an hour. Serve with cream, rich milk, or liquid sauce.
548.—STEAMED CHOCOLATE PUDDING
| ½ cup sugar | 1 cup flour |
| 1 tablespoon melted butter | 1½ teaspoons baking powder |
| 1 beaten egg | ½ teaspoon cinnamon |
| ½ cup milk | 1 square melted chocolate |
| 1/8 teaspoon salt |
Mix in order given, put in pudding mold, cover closely, and steam one hour. Serve with cream or Soft Sauce (see No. 617).
549.—COTTAGE PUDDING
| ¼ cup shortening | 2 cups flour |
| ½ cup sugar | 4 teaspoons baking powder |
| 1 egg | ¼ teaspoon salt |
| ¾ cup milk |
Cream the butter; add the sugar and the well-beaten egg, and beat well; add the milk and then the flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot oven in pudding dish about half an hour, or in individual tins about twenty minutes. Serve with hot liquid sauce.
550.—STEAMED FIG PUDDING
| ½ cup shortening | 1 teaspoon cinnamon |
| ½ cup sugar | ½ teaspoon nutmeg |
| 1 egg well beaten | ½ teaspoon salt |
| 1 cup milk | 1 pound figs chopped |
| ½ cup molasses | ¼ cup currants |
| 2½ cups flour | ½ cup flour |
| 5 teaspoons baking powder |
Mix shortening and sugar, and beat until creamy; add egg, milk, and molasses, add two and a half cups of flour sifted with baking powder, spices, and salt; beat well; add figs and currants mixed with one-half cup of flour. Pour into a greased mold, and steam three hours, or pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant Jelly Sauce (see No. 608). This pudding keeps well and can be reheated in the top of the double boiler.
551.—STEAMED FRUIT PUDDING
| 1 egg well beaten | ½ teaspoon salt |
| 1 cup molasses | 1 teaspoon cinnamon |
| ½ cup water | ¼ teaspoon clove |
| 2 tablespoons melted shortening | ½ teaspoon mace |
| 1½ cups flour | ¾ cup raisins seeded and chopped |
| ½ teaspoon soda | ¼ cup currants |
Mix egg, molasses, water, and shortening; add dry ingredients sifted together; add fruit; mix well, pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with a tart sauce. One cup of dates, stoned and cut in pieces, may be used instead of raisins and currants.
552.—MOCK INDIAN PUDDING
| 2 slices bread buttered | 1/3 cup sugar |
| 2 cups milk | ¼ teaspoon cinnamon |
| ½ cup molasses | ¼ teaspoon salt |
Butter two slices bread cut three-quarters of an inch thick, put into buttered baking dish, and pour over the bread the rest of the ingredients mixed together. Bake one and a half hours in a slow oven.
553.—INDIAN TAPIOCA PUDDING
| 1/3 cup pearl tapioca | ½ cup molasses |
| 2 cups boiling water | 1 tablespoon butter |
| 1½ teaspoons salt | ¼ teaspoon cinnamon |
| ¼ cup corn meal | 3 cups hot milk |
Soak tapioca in cold water for one hour, and drain; add salt to boiling water, sift in corn meal, and boil ten minutes, stirring often; add tapioca and other ingredients, pour into a greased earthen dish, and bake slowly for two hours.
554.—PEACH DUMPLINGS
Cover halves of preserved peaches with Shortcake Dough (see No. 441) rolled thin; bake in hot oven, and serve with hot peach sirup and hard sauce.
555.—BAKED RICE CUSTARD
| 1 cup cooked rice | Pinch of salt |
| 2 eggs | 1½ cups milk |
| 1/3 cup sugar | ½ teaspoon lemon extract |
Mix in order given and bake about twenty minutes in a moderate oven. Serve hot or cold with cream or rich milk.
556.—BAKED RICE PUDDING
| ½ cup rice | ½ teaspoon salt |
| 2 cups milk | ½ nutmeg grated |
| 2 cups boiling water | 1 cup raisins seeded and chopped |
| ¼ cup sugar |
Wash rice, mix with other ingredients, pour into a greased baking dish, and bake slowly for three hours. Stir occasionally during first hour of baking to prevent rice and fruit from settling. Serve with rich milk or cream.
557.—MULLED RICE
| ½ cup rice | ¼ teaspoon salt |
| 2 cups hot milk | 1 egg |
| 1 tablespoon butter | ½ teaspoon nutmeg |
| 2 tablespoons sugar | 2 tablespoons grape juice |
Wash rice, and cook with milk, butter, sugar, and salt in double boiler until tender; beat egg, add nutmeg and grape juice, stir into rice, and cook five minutes. Serve with cream or rich milk.