This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 edition. Excerpt: ... PUDDINGS AND DESSERTS HOT PUDDINGS AMBER PUDDING Four eggs, their weight in butter, sugar and rice flour, juice and rind of one lemon. Beat the butter to a cream, then add gradually the sugar. Beat the eggs, without separating, until very light; then add them gradually to the other mixture, beating ...
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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 edition. Excerpt: ... PUDDINGS AND DESSERTS HOT PUDDINGS AMBER PUDDING Four eggs, their weight in butter, sugar and rice flour, juice and rind of one lemon. Beat the butter to a cream, then add gradually the sugar. Beat the eggs, without separating, until very light; then add them gradually to the other mixture, beating all the while; then add the flour and beat until smooth. Butter a plain pudding mould, with a cover; pour the pudding into it, stand it in a pot of boiling water, and boil continuously for two hours. Serve hot, with Brandy Sauce. BATTER PUDDING i quart of milk i teaspoonful of salt i cup of flour 6 eggs Add the salt to the flour and sift it. Beat the eggs, yolks and whites together, until creamy: add to the milk. Add this gradually to the flour, beating all the while. Now strain through a sieve, to remove any lumps of flour that may be in it. Pour into a greased pudding mould, put on the cover, and stand the mould in a pot of boiling water. Boil continuously for two hours. Do not move the pot, or jar the stove, or the pudding will fall. If necessary to add more water to the pot while boiling the pudding, be sure to add boiling water, so as not to check the boiling for a moment, or this will also make it heavy. When done, lift the mould gently from the boiling water, remove the cover, put a round dish on top of the mould; now turn the mould upside down, and gently remove it, leaving the pudding on the dish. Serve with Fairy Butter. BATTER PUDDING WITH CHERRIES i pint of milk i tablespoonful of melted butter 3j4 cups of flour 2 heaping teaspoonfuls of eggs baking-powder teaspoonful of salt i pint of stoned cherries Beat the eggs, whites and yolks together, until light; then add the milk, then the flour, and beat until smooth; then add the butter...
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