Cream the butter and sugar, and add the beaten yolks. When these are well mixed, put in the cocoanut; stir well before adding the milk, cake-crumbs, flavoring; and lastly, the whites of three eggs. Whip the other whites stiff with three tablespoonfuls of powdered sugar; flavor with vanilla, and just before taking the pudding from the oven, spread this méringue over the top, and close the oven until the icing is slightly browned.
Bake in all three-quarters of an hour.
Orange Marmalade Pudding. ✠
- 1 cup fine bread-crumbs.
- ½ cup sugar.
- 1 cup milk or cream.
- 4 eggs.
- 2 teaspoonfuls butter.
- 1 cup orange or other sweet marmalade.
Rub the butter and sugar together; add the yolks well beaten, the milk, bread-crumbs, and the whites whipped to a froth. Put a layer of this in the bottom of a well-buttered mould, spread thickly with some pretty stiff marmalade—orange is nicest—then another layer of the mixture, and so on until the mould is full, having the custard mixture at top. Bake in a moderate oven about an hour, turn out of the mould upon a dish and serve, with sweetened cream or custard.
Macaroni Pudding. ✠
- 1 cup macaroni broken into inch lengths.
- 1 quart milk.
- 4 eggs.
- ½ lemon—juice and grated peel.
- 2 tablespoonfuls butter.
- ¾ cup sugar.
Simmer the macaroni in half the milk until tender. While hot stir in the butter, the yolks, well beaten up with the sugar, the lemon, and lastly the whipped whites. Bake in a buttered mould about half an hour, or until nicely browned.
Vermicelli Pudding
May be made according to the foregoing receipt.