Miss Parloa's New Cook Book

by Maria Parloa

Orange Diplomatic Pudding.

Make one quart of orange jelly. Arrange this in the mould and make a filling the same as for royal diplomatic pudding. Flavor the filling, and the custard for the sauce, with orange.

Lemon Diplomatic Pudding.

Make one quart of lemon jelly, and prepare the mould with it the same as for the royal diplomatic pudding. Make a lemon sponge, with which fill the cavity. When hard, serve with a custard flavored with lemon.

Bird's Nest Pudding.

Half a package of Cox's sparkling gelatine, six oranges, three cupfuls and a half of sugar, one pint of blanc-mange. Take the peel from the oranges in quarters. Put it in two quarts of water, and let it stand over night. In the morning drain off the water. Cut the peel in thin strips with the scissors. Put it in cold water and boil until tender. Make a syrup of half a cupful of sugar and a pint of water. Drain the straws of orange peel on a sieve. Put them in this syrup and simmer half an hour. Turn into a bowl, and let stand until next day. Put one pint of sugar and one pint of water on to boil. Cook rapidly for twenty minutes; the syrup will then fall from the spoon in threads. Put the straws in this and boil half an hour. Take out, and drain on a sieve. As they dry, put them in a dish, which place in the warm oven. These are for the nests. For the jelly, soak the gelatine two hours in half a cupful of cold water; then pour on it enough boiling water to make, with the juice of the oranges, two cupfuls and a half. Add one small cupful of sugar and the orange juice. Stir well, and strain through a napkin into a shallow dish. In one end of each of six eggs make a hole, about the size of a cent Break the yolks with a skewer, and pour the eggs into a bowl. (They may be used for puddings and custards.) Wash and drain the shells. Fill them with the blanc-mange. Have a pan filled with meal, in which to stand the shells. Set away to cool. Break the jelly in pieces with a fork, and put in a flat glass dish. Arrange the straws in the form of nests, six in number, and arrange them on the jelly. Place the eggs in these, and serve.

Quince Iced Pudding.

Beat three eggs very light; then add one cupful and a half of powdered sugar, and beat until foamy. Put two cupfuls of sifted pastry flour in the sieve, and add one teaspoonful of cream of tarter and half a teaspoonful of soda. Stir half a cupful of cold water into the beaten eggs and sugar; then sift the flour on this. Mix quickly and thoroughly. Have a tin mould similar to the border moulds shown in the chapter on Kitchen Furnishing, but of oval shape, higher and plain. It should be about four inches high, and six wide and eight long, top measurement--the mould tapering. The space between the outer and inner walls should be an inch and a half. Butter this mould and pour the cake mixture into it. Bake slowly for forty-five minutes. Let it stand in the mould until nearly cold. Turn on a flat dish. Put the whites of two eggs in a bowl, gradually beat into them one cupful and a half of powdered sugar, and season with half a teaspoonful of vanilla extract Ice the cake with this, and set away to dry. In the meantime, make a cream with one generous quart of cream, one cupful of sugar, one table-spoonful of vanilla and one pint of soft custard. Freeze the same as ice cream. Spread the inside of the cake with a large tumbler of quince jelly. At serving time pack the frozen cream in the centre of the cake. Heap whipped cream on the top and at the base, and serve immediately. This is an elegant pudding, and is not difficult to make.

Princess Pudding.

Soak for an hour in a pint of cold water one box of Cox's sparkling gelatine, and add one pint of boiling water, one pint of wine, the juice of four lemons, and three large cupfuls of sugar. Beat the whites of four eggs to a stiff froth, and stir into the jelly when it begins to thicken. Pour into a large mould, and set in ice water in a cool place. When ready to serve, turn out as you would jelly, only have the pudding in a deep dish. Pour one quart of soft custard around it, and serve.