Apple Float.—One pint stewed and well-mashed apples; whites of three eggs, and four large spoonfuls of sugar, beaten until stiff; then add the apples, and beat all together till stiff enough to stand alone. Fill a deep dish with rich cream, or boiled soft custard, and pile the float on top. This is excellent with other fruits in place of the apples.
Sago Pudding.—One dozen tart apples, one and a half cup of sago,—soak the sago in water till soft; peel and core the apples and place in a dish, fill the apples with sugar, a very little cinnamon and nutmeg, pour the sago over and bake until the apples are cooked. Eat with wine sauce or hard sauce.
Cocoa-nut Custard.—One pound grated cocoa-nut, one pint of rich milk, and six ounces of sugar. Beat the yelks of six eggs, and stir them into the milk with the nut and sugar. Put into a farina-kettle, or into a small pail which you can set into a kettle of boiling water; stir all the time till very smooth and thick; as soon as it comes to a hard boil, take off and pour into cups.
Apple Pudding.—One pint of stewed and sifted apples, three eggs well beaten, whites and yelks separate, sugar enough to make the apple quite sweet, one cup of stoned raisins rolled in flour; half-pint each of milk and cream or condensed milk, and a little salt and nutmeg.
Sauce.—One cup of sugar and half a cup of butter, rubbed to a cream; the white of one egg well beaten, a little nutmeg or orange, and when ready to serve, stir in two great spoonfuls of boiling water; if preferred, add half a gill of wine instead of orange juice.
Nice Cheap Pudding.—One quart of milk, four table-spoonfuls of flour, four eggs, six table-spoonfuls of sugar, nutmeg. Steam three fourths of an hour.
Orange Pudding.—Peel five oranges; cut in thin slices; take out all the seeds. Pour over them a large cupful of white sugar. Bring a pint of rich milk to a boil in a farina-kettle; wet a table-spoonful of corn-starch in a little cold milk; beat the yelks of three eggs and pour them into the boiling milk, stirring all the time. When it thickens a little, pour over the fruit. Beat the whites to a stiff foam; add a table-spoonful of white sugar, and pour over the top; set it in the oven a few minutes to harden, but do not brown it. Eaten hot or cold for dinner or tea. Substitute berries or peaches for oranges, if you prefer.
Custard without Eggs.—To one quart of new milk one teaspoonful of rennet wine, or a small piece of rennet, a little lemon, nutmeg, or vanilla, or any spice you prefer, and one table-spoonful of sugar to each quart of milk. If too sweet, the milk will not set firmly or quickly. Stir all together, and set by the stove or near the fire; cover closely. It should begin to stiffen in an hour. If it does not, add more wine, or rennet. When firm, before the whey separates, take out the piece of rennet if the skin was used, and set on ice till dinner. To be eaten with sugar and rich cream. Nutmeg is always an improvement, even if lemon or vanilla is used.
The wine rennet is nicer than simply the skin, and it is a good idea to keep a bottle of wine with a piece of rennet in always on hand, as it is often desirable to have it ready.
A Quick Pudding.—Bring a quart of milk to the boiling point in a farina-kettle or a pail set into boiling water; add a small teaspoonful of salt, two table-spoonfuls of rice or wheat flour, wet smooth with cold milk. Stir this in as soon as the milk boils. Stir it a few minutes till perfectly smooth, and let it remain in the outside vessel of boiling water half an hour. Be sure and keep the water in receiver or saucepan boiling hard around the inner one all the time. Eat with butter and sugar, or thick cream and sugar.