Miss Parloa's young housekeeper : designed especially to aid beginners. . t apint, bake in a moderate oven for twenty minutes. Letit cool for ten minutes. Beat the white of the egg to a stiff dry froth, and beatinto it the tablespoonful of powdered sugar, and the re-served half teaspoonful of lemon juice. Spread thismeringue on the pudding and bake for fifteen minuteswith the oven door open. Serve this pudding very cold. Cream Pudding. 1 pint of milk. 2 tablespoonfuls of flour. 3 tablespoonfuls of fruit juice, or I tablespoonful of wine. y^ teaspoonful of salt. 1 gill of granulated sugar. 2 eg
Miss Parloa's young housekeeper : designed especially to aid beginners. . t apint, bake in a moderate oven for twenty minutes. Letit cool for ten minutes. Beat the white of the egg to a stiff dry froth, and beatinto it the tablespoonful of powdered sugar, and the re-served half teaspoonful of lemon juice. Spread thismeringue on the pudding and bake for fifteen minuteswith the oven door open. Serve this pudding very cold. Cream Pudding. 1 pint of milk. 2 tablespoonfuls of flour. 3 tablespoonfuls of fruit juice, or I tablespoonful of wine. y^ teaspoonful of salt. 1 gill of granulated sugar. 2 eggs. Reserve half a gill of milk and put the remainder on thefire, in the double-boiler. Mix the flour and salt to a smooth paste, with thecold milk. Add to thismixture the eggs, wellbeaten, and stir into theboiling milk. Cook foreight minutes, stirringthree times. Turn the hotmixture into the pudding DOUBLE-BOILER. ,. , -, J ..u ^ dish and spread the sugarover it. Wet the sugar with the wine or fruit juice, andset away to cool. The sugar and fruit juice make the PUDDINGS. Chocolate Pudding. 27s I egg. I yi teasponnf ul of salt. 1 pint of milk. i ^ teaspoonful of vanilla 2 tablespoonfuls of corn tablespoonful of boiling water, 3 tablespoonfuls of sugar. I ounce of shaved chocolate (oneof the squares in a half-pound cake of chocolate). Reserve half a gill of milk and put the remainder on thefire, in the double-boiler. Mix the cold milk with the cornstarch and salt. Beat the egg well and add to the cornstarch mixture. Stir this into the boiling milk, and beatwell. Put the shaved chocolate, sugar, and boiling waterin a small frying-pan and set over a hot fire. Stir until themixture is smooth and glossy; then beat this into the pud-ding, and cook for two minutes longer. Take from the fireand add the vanilla. Dip a mould in cold water and turnthe pudding into it. Set away to cool. At serving time turnout on a flat dish and surround with whipped cream; orserve with pl
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
