Other Recipes from DESSERTSOld-fashioned Lebkuchen
Cup Custard For Six
Chocolate Cornstarch Pudding
Dessert With Whipped Cream
Apple And Lady-finger Pudding
Strawberries À La "bridge"
Queen Of Trifles
Cabinet Pudding(Desserts) - (The Community Cook Book)
Butter a melon mold, decorated with seeded raisins; one layer
lady-fingers or stale sponge cake, then a few raisins, then repeat until
the mold is nearly full; beat well the yolks of three eggs, add three
tablespoonfuls sugar, one-half saltspoonful salt, add slowly one pint
boiling milk, pour over cake in mold, and then steam for one hour. Serve
with Foamy Sauce.
Rub one-half cup butter to a cream, add slowly one cup powdered sugar,
one teaspoonful vanilla. When ready to serve, add one-fourth cup boiling
water, the whites of two eggs beaten to a foam.
Cabinet PuddingButter very thickly a pint pudding-basin, and cover it neatly with
stoned muscatel raisins, the outer side of them being kept to the basin.
Lightly fill up the basin with alternate layers of sponge-cake and
ratafias, and when ready to steam the pudding, pour by degrees over the
cake a custard made of half-a-pint of boiling milk, an egg, three lumps
of sugar, a tablespoonful of brandy, and a little lemon flavouring.
Cover the basin with a paper cap and steam or boil gently for
three-quarters of an hour. Great care should be taken not to boil
puddings of this class fast, as it renders them tough and flavourless.
Viewed 1132 times.
Most Viewed Recipes from The Community Cook BookGrape Jelly
Peanut Butter Fudge
Ragout Of Beef
Baking Powder Biscuits
Least Viewed Recipes from The Community Cook BookUncooked Sweet Pickles 300
Food For And Serving The Sick
German Pickled Plums Or Peaches
Steamed Prune Pudding
Soft Boiled Or Steamed Eggs
Sour Cream Potato Salad
Cucumber Sweet Pickles
Beefsteak With Oyster Blanket
New England Sweet Potatoes
|Home Made Cookies.ca|