Practical Cooking and Dinner Giving / A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner

by Mary F. Henderson

When the preceding pudding is just finished, add half a cocoa-nut grated; put it into a mold. Serve with whipped-cream around it, or a sauce of boiled custard made with the yolks of the eggs. As only half of a cocoa-nut is used for this pudding, sprinkle sugar on the other half, and spread it on something, when it will keep a month. In that time perhaps another pudding of the same kind may be wanted. Fresh cocoa-nut is better and cheaper than the desiccated cocoa-nut. It requires the whole of a twenty-five cent package of the desiccated cocoa-nut, and only half of a fresh one, which costs but ten cents.

Chocolate-pudding.

With still the same receipt for a corn-starch pudding, first flavor the whole with vanilla; now take out a third of the pudding; flavor the remainder in the kettle with a bar of chocolate, softened, mashed, and dissolved with a little milk. Put half of the chocolate-pudding in the bottom of a mold (which has been wet in cold water); smooth the top; next make a layer with the white pudding (the third taken out); smooth it also; next the remainder of the chocolate-pudding. Serve with whipped cream, or a boiled custard made with the yolks of the eggs and flavored with vanilla, around it; or, the one-third portion of pudding may be flavored with half a bar of chocolate, and placed in the centre of the two layers of white, as in the picture; or one can use the same receipt for a corn-starch pudding, and flavor it with chopped pine-apple, strawberries, or, in winter, with dried cherries swollen in water; or it may be flavored with chocolate, with the white centre part of cocoa-nut.

Cocoa-nut Puddings, in Paper Cases.

Melt over the fire butter the size of an egg, with a cupful of sugar, and a table-spoonful of water. Pour them into a dish when they have boiled a couple of minutes, and let them cool; mix with them half of a cocoa-nut grated, a table-spoonful of small cuts of citron, the grated rind and juice of half a lemon, and the yolks of four eggs beaten separately; add the whites (beaten to a stiff froth) the last thing. Fill little paper cases ([see page 6]), and bake immediately. They may be served hot or cold. Of course it may all be baked in one dish; but it makes a very dainty course to serve one of these cases placed on a plate for each person.

Egg Soufflé, in Paper Cases.

Make a boiled custard of cream with half a pint of milk, yolks of two eggs, three table-spoonfuls of sugar, a heaping tea-spoonful of flour, a very little butter, salt, and a flavoring of vanilla, or any thing else, as preferred. When it has just thickened a little, take it off the fire, and let it partly cool. Add then two raw yolks of eggs and four whites beaten to a stiff froth. Butter the paper cases, fill them with this preparation, and bake them ten or fifteen minutes in a moderate oven.

Snow-pudding (Miss Amelia Foote).

Cover one-third of a package of gelatine with a little cold water, and, when softened, stir into it a pint of boiling water; add one cupful of sugar, or sugar to taste, and either the juice of two lemons, or half a tea-cupful of wine: when cold, and beginning to thicken, add the well-beaten whites of three eggs. Beat all lightly and smoothly together, pour the mixture into a mold, and set it away until hard. Serve in the centre of a platter, with a boiled custard poured around, made with the yolks of three eggs, one pint of milk, and half a cupful of sugar.