|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
PEACH PUDDING(Steamed Puddings) - (The International Jewish Cook Book)
In a large mixing bowl whip to a cream two eggs, three tablespoons of
sugar, and two tablespoons of butter. To this, after it is well beaten,
add a saltspoon of salt and half a grated nutmeg. Stir these ingredients
well into the mixture; then stir in a cup of milk. Last add, a little at
a time--stirring it well in to make a smooth batter--a cup and a half of
flour and three-quarters of a cup of Indian meal, which have been sifted
together with three teaspoons of baking-powder in another bowl.
Butter well the inside of a two-quart pudding mold; put a layer of the
pudding batter an inch deep in the mold; cover this with a layer of fine
ripe peaches that have been peeled and cut in quarters or eighths--this
depends upon the size of the peaches. Sprinkle the layer of peaches with
a light layer of sugar; then pour in a layer of batter; then a layer of
peaches. Repeat this process till all the material is in, leaving a
layer of batter on top. Steam for two hours.
DELICIOUS BAKED PEACH PUDDINGFor the dough place in a bowl 1 pint of flour sifted with 2
teaspoonfuls of Royal baking powder and a pinch of salt. Cut through
this a scant 1/2 cup of butter. Mix this with sufficient sweet milk to
make a soft dough. Roll out dough half an inch thick, cut in strips
and in case whole, ripe, pared peaches, leaving top and bottom of the
peach exposed. Or solid canned peaches may be used. Put two halves of
peach together and place a strip of dough around the peach. Pinch
dough well together, place in a bake dish. Prepare a syrup of 2 cups
of sugar and 1 cup of water. Let come to a boil, pour around the
dumplings and bake a half hour in a moderately hot oven. These are
delicious. The recipe was given Mary by a friend who was an excellent
cook. From this dough may also be baked excellent biscuits.
PEACH PUDDING. MRS. J. H. REED.Fill a pudding dish with peaches, cooked and sweetened; pour over them
a batter made of one pint of sweet milk, four eggs, one cup of sugar,
one tablespoon of butter, a little salt, one teaspoon of baking
powder, and two cups of flour. Place in oven, and bake until a rich
brown. Serve with cream.
Apricot Or Peach PuddingButter a pan thoroughly and dust well with cracker flour, and put a row
of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten
together with a cup of powdered sugar. Beat in a pan of boiling water
twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and
1 teaspoon vanilla and a pinch of salt. Put this mixture over the
apricots or peaches, and bake three quarters of an hour.
Viewed 1271 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Strawberries À La "bridge"
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
|Home Made Cookies.ca|