[333.] Pineapple Pudding (or Souflée).— Boil 1 pint milk with 1 tablespoonful butter, while boiling sprinkle in 1 pint sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from bottom of saucepan; transfer it to a dish to cool; stir 1 tablespoonful butter to a cream, add alternately the yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind of 1 lemon and the paste (1 spoonful at a time); lastly add the whites of the eggs, beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of the mixture and sprinkle over it a few bread crumbs; put over this a layer of stewed or preserved pineapples (cut into small dice) and sprinkle over a few bread crumbs; then a layer of the mixture and pineapples, until all is used; let the last layer be the mixture; bake 1 hour and serve with raspberry sauce; sufficient for a family of 8. Preserved peaches, apricots or cherries may be used instead of pineapples.
[334.] Almond Sponge Pudding.— Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire; as soon as it boils stir in ½ pound sifted flour, keep stirring until it forms into a smooth dough and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 9 eggs, 9 tablespoonfuls sugar and the dough; stir it with a potato masher until all the dough, the 9 yolks and 9 tablespoonfuls sugar have been used; add 1 cup finely chopped or grated almonds, the juice and rind of 1 lemon and lastly the beaten whites of 9 eggs; fill this mixture into a pudding form which has been well buttered and sprinkled with bread crumbs or flour and boil 2 hours; serve with the following sauce:—Place a saucepan over the fire with 1 pint white wine, 4 tablespoonfuls sugar, a little lemon rind and 3 whole eggs; beat this until just about to boil; instantly remove from the fire and serve in a sauciere with the pudding. Note.—The pudding should be served immediately after being turned out.
[335.] Nut Pudding.— Remove the shells from 1 pound walnuts, scald the nuts in boiling water and remove the fine brown skin; pound them in a mortar with white of egg and mix them with ¾ cup milk; boil ½ pint milk with ½ tablespoonful butter and while boiling add slowly 1 cup sifted flour; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; put the paste in a dish, mix it with the pounded nuts and set aside to cool; stir 1½ tablespoonfuls butter to a cream and add by degrees the yolks of 8 eggs, 4 tablespoonfuls sugar and (by spoonfuls) the paste; when all is well mixed add the whites of the eggs, beaten to a stiff froth; butter a pudding dish, sprinkle with bread crumbs, fill in the mixture, set the dish into a pan of hot water and bake 1 hour in a medium hot oven; when done turn it onto a dish and serve with fruit or nut sauce; care should be taken not to use too small a dish, as the pudding raises very light; serve as soon as baked.
[336.] Uncle Tom’s Pudding.— Mix 2 teaspoonfuls baking powder with 3 cups sifted flour and a little salt, add 1 cup molasses, 1 cup finely chopped suet, 2 tablespoonfuls sugar, 1 teaspoonful ground ginger, 1 teaspoonful cinnamon, ½ teaspoonful cloves, ½ grated nutmeg, 1 cup buttermilk and 3 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil 2 hours; serve with lemon or hard sauce.
[337.] Plain German Flour Pudding.— Sift 4 cups flour, add ½ teaspoonful salt, 4 tablespoonfuls sugar, the grated rind of 1 lemon, 1 cup seedless raisins, 1 yeast cake dissolved in ½ cup warm milk, 2 tablespoonfuls melted butter, 1½ cups warm milk and 2 eggs; mix all together into a stiff batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and set in a warm place till it rises to double its height; then cover the form and boil 2 hours; serve with roast meat and stewed fruit or with sauce.
[338.] The Queen of Puddings (with Strawberries).— 1 cup sugar, 2 cups fine bread crumbs, 6 eggs, 2 tablespoonfuls butter, the grated rind of 1 lemon, 4 cups milk and 1 pint strawberries; soak the bread crumbs in the milk for ½ hour; stir butter and sugar to a cream, add by degrees the yolks of the eggs and next the bread crumbs (by spoonfuls), stirring constantly; lastly add the whites of 3 eggs, beaten to a stiff froth, and the lemon; fill this into a buttered pudding dish, which should be a large one and but ⅔ full; bake until done; draw to the front of oven, put a layer of fresh strawberries over it, sprinkle with sugar and cover with a meringue made of the 3 remaining whites of eggs and 1 tablespoonful powdered sugar; put it back in the oven and bake for a few minutes, until the meringue begins to color; serve cold with cream or vanilla sauce. Any kind of fruit may be used instead of strawberries, as may also jelly or marmalade.
[339.] Indian Pudding (boiled).— Bring 1 pint milk to a boil, stir into it 1 cup yellow Indian meal and boil 5 minutes, stirring constantly; then take it from the fire and mix with 1 cup molasses, 1 tablespoonful ground ginger, 1 cup chopped suet, ½ teaspoonful salt and 2 eggs; when this is well blended together fill it into a buttered pudding form and boil 3 hours; serve with the following sauce:—Mix 2 teaspoonfuls cornstarch with a little cold water, add 1½ cups boiling water and boil a few minutes; then add ¼ teaspoonful salt, 1 tablespoonful butter, the juice of 1 lemon, 1 cup sugar, 1 teaspoonful vanilla and some grated nutmeg.
[340.] Economical Boiled Pudding.— 1 cup milk, 1 cup stoned raisins, 1 cup fine chopped suet, ½ cup molasses, ½ cup brown sugar, 3 cups flour, 1½ teaspoonfuls baking powder, 1 teaspoonful grated nutmeg, the same of cinnamon, ½ teaspoonful cloves. Mix all together and boil in a form 2 hours; serve with lemon or vanilla sauce.
[341.] Graham Flour Pudding (also called Imitation Plum Pudding).— Two large slices of bread, ½ cup milk, ¼ pound butter, 1 cup stoned raisins, 1 cup currants, ½ cup finely sliced citron, 1 cup molasses, 1 cup graham flour, 1 cup sugar, 1 glass brandy and 1 teaspoonful baking soda dissolved in a little hot water; mixed with the molasses, 3 eggs, 1 teaspoonful allspice, ½ grated nutmeg and ½ teaspoonful salt; break the bread into small pieces and put it with the milk into a bowl; stir butter and sugar to a cream; add the eggs, one at a time, stirring a few minutes between each addition; next add the spice; then, alternately, the bread, molasses and flour; when this is well mixed dust the fruit with flour and stir it into the mixture; butter a pudding form and dust with fine bread crumbs; put in the mixture, close the form and set it in a kettle of boiling water (only enough water to half cover the form should be used); cover the kettle and boil 3 hours; serve with brandy or hard sauce. Half of the above quantities will make a pudding sufficient for a family of 6 persons.
[342.] Madeira Pudding.— Pare the crust off a 6 cent loaf of bread; cut the bread into slices and dip each slice in Madeira wine; mix 5 tablespoonfuls sugar with ¼ pound finely cut preserved orange peel, a little nutmeg and cinnamon; have ready a well buttered pudding form, which sprinkle with fine bread crumbs; first put in a layer of bread and sprinkle over it some of the mixed sugar; then a layer of currant jelly; continue in this fashion until all is used up; lay 1 tablespoonful butter in small pieces on top; beat up 6 eggs with 1 pint cream or milk and pour it into the form over the bread; close the form and boil 1½ hours; serve with the following sauce:—Put 1 pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1 lemon, a piece of cinnamon and ½ cup sugar; place over the fire and stir with an egg beater until nearly boiling; instantly remove and serve with the pudding. If the sauce is allowed to boil it will be spoiled.