[362.] Huckleberry Pudding (German style).— Soak a 5-cent loaf of bread (minus the crust) in milk till soft; press it out, put in a saucepan with 1 tablespoonful butter and stir over the fire to a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add (alternately) the yolks of 8 eggs, 5 tablespoonfuls sugar and the bread (by spoonfuls); when this is well mixed add 1 pint huckleberries and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered and floured pudding form, cover closely and boil in a kettle of water 2 hours; serve with hard or wine sauce. This pudding may be made of peaches, apples, cherries or blackberries; sufficient for 12 persons. For a small family ½ the above quantities will suffice.
[363.] Rye Bread Pudding.— Stir 1 tablespoonful butter to a cream and add by degrees ½ cup sugar and the yolks of 6 eggs; stir this for ½ hour; then add ¼ pound finely pounded almonds, ½ teaspoonful cloves, 1 teaspoonful cinnamon, a little cardamon and nutmeg and ¼ pound rye bread which has previously been cut into slices, dried in the oven and rolled fine with a rolling pin; add lastly the grated rind of 1 lemon, a small glass of Cognac or rum and the whites of the 6 eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and cover and set the form in a kettle of boiling water; the form should only be immersed in water half way; boil 1½ hours, keeping the kettle closely covered; serve with brandy, wine or hard sauce.
[364.] Apple Pudding (German art).— Pare, core and cut into quarters 6 good sized tart apples, put them in a stewpan with a little water and boil till half done; then carefully remove the apples to a pudding dish, pour 3 tablespoonfuls raspberry syrup or jelly over them and set aside to cool; place a saucepan over the fire with 1 pint milk and ½ tablespoonful butter; as soon as it boils put in 1 cup sifted flour and stir until the mixture forms into a smooth paste and loosens itself from the bottom of saucepan; transfer it to a dish; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the paste, a spoonful at a time; when this is well blended together add the grated rind of 1 lemon, ½ cup finely chopped almonds and lastly the beaten whites of 5 eggs; pour this mixture over the apples and bake in a medium hot oven for ¾ hour; it may be served with wine, fruit or hard sauce or may be dusted with sugar and served without a sauce. Note.—When peaches, cherries, plums or berries are used they need not be cooked before baking.
[365.] English Apple Pudding.— Butter a deep pudding dish and sprinkle with bread crumbs; line the sides of dish with a rich pie crust and put a narrow strip around the bottom so as to leave the center of bottom uncovered; next fill the dish with finely cut apples with some sugar sprinkled between them; add a very little nutmeg, a pinch of cinnamon and a little butter in small pieces; cover with the same crust and bake 1 hour; when done turn the pudding out onto a dish and serve with hard sauce. (See Sauce.)
[366.] Apple Pudding (boiled).— 1 cup finely chopped suet, 3 cups flour, 1 cup milk, 3 eggs, ½ cup sugar, 3 cups finely cut apples, ½ teaspoonful salt, a little grated lemon peel and 2 teaspoonfuls baking powder; sift flour, salt and powder into a bowl and add grated lemon peel and suet; next add the yolks of the eggs and mix the whole with the milk to a stiff batter; then add the beaten whites of the eggs; dust the apples with flour and stir them into batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover tightly and boil 2 hours; serve with hard sauce. Note.—The apples and dough may be put in layers in the form, putting first a layer of dough, then a layer of apples, then dough, and so on. This pudding may also be made of apricots, peaches, figs, plums or currants, citron or raisins.
[367.] Apple Bread Pudding (German art).— Pare and cut into slices 8 large tart apples; soak a 5 cent loaf of bread in cold water; when soft press it out and put in a saucepan over the fire with 2 tablespoonfuls butter; stir for 5 minutes and transfer it to a dish to cool; stir 4 tablespoonfuls sugar with the yolks of 4 eggs to a cream and add the bread, the sliced apples and lastly the whites of the eggs beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the bread mixture, boil 2 hours and serve with hard sauce.
[368.] Bread Pudding (with Apples).— Cut 3 slices of bread, ½ inch in thickness, from a 9 cent loaf of bread and soak them in cold water for 10 minutes; press out and put them over the fire in a saucepan with 1 tablespoonful butter; stir for 5 minutes, or until it has formed into a compact mass; transfer it to a dish; when cold stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the bread; then add 2 cups finely chopped apples, 2 tablespoonfuls fine bread crumbs and lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill in the bread mixture, close tightly and boil for 2 hours; serve with hard, fruit or wine sauce.
[369.] Apple Rice Pudding (German art).— Place a saucepan with ½ pound rice covered with cold water over the fire and boil 5 minutes; drain in colander, rinse off with cold water and return rice to saucepan; add 1 quart milk, ½ teaspoonful salt and boil till tender; pare and cut into slices 6 large tart apples and stew them in 2 tablespoonfuls butter till nearly done; put them into a pudding form; when rice is cold mix it with ¼ pound sugar, the yolks of 6 eggs and lastly the beaten whites of the eggs; pour it over the apples, bake in the oven and serve with the following sauce:—Put the apple peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the liquor to saucepan, add the juice of 1 lemon and boil 5 minutes; add 1 cup sugar and let it boil 5 minutes; serve with the pudding.
[370.] Apple Pudding à l’allemande.— Pare and core 6 medium sized greening apples, put them in a long, shallow tin pan, add 2 cups boiling water, cover with another pan of same size and boil 5 minutes; drain off the water and put them into a pudding dish of a size large enough to admit of the apples standing side by side. Prepare the pudding batter as follows:—Put 1 cup milk in a saucepan over the fire, add 1 tablespoonful butter and when it boils add 1 cup sifted flour, stirring constantly; continue the stirring until the mixture has formed into a smooth paste and loosens itself; then take it off the fire and let cool; in the meantime stir 1 tablespoonful butter to a cream and add 4 tablespoonfuls sugar and the yolks of 4 eggs, adding 1 yolk and 1 spoonful sugar at a time, stirring well; then add a little of the paste and continue in this way until all the paste, yolks and sugar are well mixed; add lastly the whites of the 4 eggs, beaten to a stiff froth; put 1 teaspoonful currant jelly into each apple, pour the batter over the apples and bake ¾ hour; serve with hard sauce.
[371.] Old-Fashioned Apple Pudding.— ½ pound finely chopped suet, 1 pound flour, 1 teaspoonful salt and 1 cup cold water; sift flour and salt into a bowl, add the suet and mix the whole with the water into a stiff paste; roll it out on a floured board ¼ inch in thickness, put in the center ½ dozen finely cut tart apples, sprinkle 1 tablespoonful sugar and a little flour between them and add a pinch of nutmeg and 1 teaspoonful butter in small pieces; dip a large napkin in hot water, ring out and dust it with flour; cover the apples with the paste, lay the pudding in center of cloth, fold the cloth together and tie it tightly; have a large kettle of water with ½ tablespoonful salt over the fire; as soon as it boils put in the pudding, cover the kettle and boil 2 hours; serve with hard, brandy or cherry wine sauce and if liquor is objected to serve with nutmeg sauce. The pudding should be served as soon as taken from the water. For a small family half these quantities will be sufficient.