# The Pilgrim Cook Book/Puddings and Desserts

Puddings and Desserts
Cream Sauce.
One egg, ½ cup sugar, 1 tablespoon cornstarch. Whip this to a foam, then add 1 pint boiling milk; boil until thick, lastly add 1 teaspoon vanilla.—Miss L. Gansz.
Hard Sauce.
One cup powdered sugar, ¼ cup butter, 1 tablespoon cream, ⅔ teaspoon vanilla, ⅓ teaspoon lemon extract. Cream butter, add cream, sugar and flavoring.
Hard Sauce.
Stir together 1 cup white sugar, ½ cup butter until creamy and light; add vanilla to taste or flavor with raspberry or strawberry juice. The froth of an egg beaten stiff.
Vanilla Sauce.
Mix thoroughly ½ cup sugar, 1 tablespoon flour. Stir it into 1 cup boiling water. Let boil; when clear add 2 tablespoons butter and 1 teaspoon vanilla. Beat until butter is melted.—Alicia K. Steinhoff.
Wine Sauce.
Angel Food Pudding.
One small cup sugar, 2 eggs well beaten, 1 apple diced, ¼ cup seedless raisins dredged in 2 tablespoons of flour, 1 teaspoon baking powder, almond flavor to taste. Bake slowly ½ hour and serve with whipped cream. This will serve 5 or 6 persons, as it is a very rich desert.—Mrs. Streger.
Baked Apple Dumplings.
Pare and core the apples. Make a baking powder biscuit dough, a trifle stiffer than for biscuits. Roll on floured board and cut in numbers of parts desired. Shape around apples after sprinkling each with sugar and cinnamon. Bake a golden brown and serve with any desired sauce such as a jelly sauce or whipped cream.—Clara L. Kemnitz.
Apple Custard.
Heat 1 cup water and ½ cup sugar, to boiling point. Drop into it 3 medium sized apples peeled and sliced, cook slowly until apples are tender, then lift the pieces out and put in serving dish. Boil syrup down one half an pour over apples. Mix 1 tablespoon cornstarch, ¼ cup sugar, 1 egg, beaten well, 1 large cup milk; cook slowly until thick and pour around apples. Drop a little currant jelly in center.—Mrs. H. England.
Russian Apples.
Wipe off, core and pare large sour apples. Put close together in a baking dish and fill each cavity with mince meat prepared as for pies, but without apples. Bake in a slow oven until apples are tender, and serve cold.—Mrs. R. Albrecht.
Baked Apples.
Baked Apples and Prunes.
Core apples and fill with prunes chopped fine, using sugar to taste. Serve with whipped cream, if desired.—Mrs. F. Schoenwolf.
Baked Apples.
Core apples without peeling and place in a shallow pan. Fill center of apples with light brown sugar. Sprinkle a little cornstarch on bottom of pan, between apples, and pour on water to come up about a quarter of an inch around apples. Bake and serve with sauce that will be in the pan from the cornstarch, sugar and water.—Mrs. Theo. Doering.
Apple Snow.
Boil about 5 apples to a pulp, sweetening to taste. When cool place in a large bowl, together with the white of 1 egg, juice of 1 lemon, and 1 cup of sugar. Beat the mixture about 30 minutes with a wire egg beater. The result is three times the amount you started with, enough to serve 10 people.—Mrs. Albrecht.
Apricot Whip.
Boil 1 pound dried apricots till tender and sweeten to taste. When cool whip very smooth, add the stiffly beaten whites of 3 eggs and beat all well together. Serve with whipped cream or with a custard made of the egg yolks and thickened with cornstarch.—Mrs. Mandel Z.
Apricot Prune Desert.
Cook clear 1 cup tapioca in 2 quarts of boiling water, add ½ pound of prunes and ½ pound apricots. Sweeten to taste, about ½ cup sugar. Stir occasionally. When cold serve with cream.—Mrs. O. Kleppisch.
Fruit Desert.
Bread Pudding.
Grate about ¾ loaf of bread, cutting off the crust; pour over it about a quart of scalded milk; a piece of butter the size of an egg; when cool add a teaspoon cinnamon, ½ cup sugar, ½ cup raisins , and ¼ teaspoon baking soda dissolved in a little hot water. Beat 2 or 3 eggs very light and add last. Turn all in well greased pudding dish and bake ¾ of an hour. Serve with hard sauce. This recipe may be steamed or boiled.—Mrs. O. Kleppisch.
Chocolate Bread Pudding.
Two cups stale bread crumbs, enough milk to cover, 2 eggs, ¾ cup sugar, 2 small squares chocolate. Mix well and bake ½ hour; to be eaten with any kind of sauce.—Mrs. Albrecht.
Carrot Pudding.
One cup flour, ½ cup sugar, salt; put through chopper 1 cup raw potatoes, 1 cup carrots, 1 cup suet, ½ teaspoon cloves, ½ teaspoon cinnamon, ½ teaspoon allspice, 1 cup raisins, ½ cup currants, ½ teaspoon baking soda. Steam 2 hours. Serve with lemon sauce.
Lemon Sauce.—Yolk of 2 eggs, 1 cup sugar, ½ cup butter, 1 tablespoon cornstarch, juice of 1 lemon. Stir this into 1½ cups boiling water and cook a few minutes.—Mrs. Sodemann.
Caramel Cup Custard.
One-half cup sugar, ½ cup boiling water, 2 eggs, salt, 2 cups scalded milk, vanilla. Melt sugar slowly over fire, then add water and let boil until clear. Pour ¼ into each of 4 cups. Scald milk. Beat eggs slightly. Add to milk. Add vanilla. Pour into cups containing syrup. Place in pan of hat water and bake until set.—Mary Sternberg.
Cocoanut Pudding.
Corn Starch Pudding.
One pint milk, 2 tablespoons corn starch, 3 tablespoons sugar and a little salt, whites of 3 eggs beaten. When milk is boiling add sugar, then add starch dissolved in cold milk, and then eggs whipped to a stiff froth. Cook a few minutes then add some cocoanut and set in a cool place.
Sauce.—1 pint boiled milk, 3 tablespoons sugar, yolks of 3 eggs mixed with sugar. Then add to boiling milk. Flavor with vanilla.—Mrs. J. Semmlow.
Chocolate Corn Starch Pudding.
One pint milk, 4 tablespoons chocolate, 2 tablespoons corn starch, ½ cup sugar, ¼ teaspoon salt. Melt chocolate, heat the milk to boiling. Add sugar, salt and chocolate. Mix the corn starch with 2 tablespoons of water, add to the boiling milk. Boil for 2 minutes. Cook in double boiler for 20 minutes. Wet the mould with cold water, turn the pudding into it, chill and serve with sugar and cream.—Clara Rauschert.
Chocolate Pudding.
One pint milk, 10 tablespoons grated bread, 5 tablespoons grated chocolate, 4 eggs, butter size of an egg, 1 small cup sugar. Mix crumbs and chocolate with a little of the milk, add yolks of eggs and sugar, put rest of the milk on fire, let come to a boil and stir in the mixture, add butter and cook till thick like cream, stirring constantly, then put in buttered pudding dish. Beat the whites of eggs to froth, add 3 tablespoons powdered sugar, ½ teaspoon cornstarch, pour over pudding and brown in hot oven.—Mrs. Wm. Fredericks.
Fig Pudding.
Three eggs, ⅔ cup granulated sugar, ½ cup butter, 1 solid cup bread crumbs, ½ cup chopped figs or dates. Mix together butter, sugar, beaten yolks of eggs, figs, crumbs, and lastly froth of eggs. Turn into a well greased pan and bake in a moderate oven for 35 minutes, or until firm to the touch. If ​steaming is preferred, turn into a covered mould and steam 2½ hours. Serve with wine sauce or any pudding sauce.—Mrs. O. Kleppisch.
Five Minute Pudding.
One tablespoon sugar, 1½ tablespoon flour, 2 eggs, 1 teaspoon baking powder, flavoring. Beat well. Bake in quick oven 5 minutes; spread with jam, roll up, and pour a custard over.—Mrs. F. Ingham.
Lemon Pudding.
Lemon Cream.
Three eggs, 2 tablespoons corn starch, 1 cup sugar, 1½ cups boiling water, 1 lemon. Have water boiling, add corn starch dissolved in a little cold water, sugar, juice and rind of lemon, beaten egg yolks, boil 5 minutes. Then stir in lightly the beaten egg white. Pour in glasses, put whipped cream on top.—Mrs. J. W. Lane.
Lemon Pudding.
Three cups milk, 1 cup sugar, 3 eggs, 2 tablespoons corn starch, 1½ lemon (juice and rind), pinch nutmeg, pinch salt. Cook starch in milk, when thick add beaten egg yolks, sugar, salt, nutmeg and lemon. Pour into a baking dish. Beat the whites with a little powdered sugar, put on top and bake a light brown. Can be served hot or cold.—Mrs. J. W. Lane.
"Mother’s Surprise."
Cover the bottom of a deep baking dish with thinly sliced buttered bread, spread with layer of strawberry preserves, another layer of buttered bread and preserves, and so on ​until desired amount is used. The last layer should be plain bread; add 1 cup milk and bake in hot oven 30 minutes. Uncover and brown. Serve with cream.—Mrs. E. Ferch.
Orange Pudding.
One-half cup sugar, 1 pint milk, 1 heaping tablespoon corntarch, 2 eggs. Let sugar and milk come to a boil, add corntarch, which has been dissolved in some of the milk. When done add eggs and 5 sliced oranges.—Mrs. Louise M. Lafrentz.
Orange Pudding.
Slice and sweeten 6 oranges, and ½ pound nuts. Place in layers alternately and put ½ pint of whipped cream flavored with maraschino on top.—Mrs. Mandel Z.
Peaches Melba.
Cut rounds of sponge cake or angel food and soften with a little sherry or fruit juice. Put a half peach on each round and fill with ice cream or whipped cream. Grate macaroons over all.—Alicia K. Steinhoff.
Pineapple Whip.
One-half pint whipping cream, 5 cents worth of marshmallows, 1 tablespoon sugar, 10 maraschino cherries, 5 slices of pineapple. Whip cream until stiff, add marshmallows, cut in small pieces, and let stand 1 hour. Just before serving add the fruit and sprinkle with chopped nuts when ready to serve.—Mrs. G. C. Hass.
Pineapple Float.
Mix 1 can shredded pineapple with ½ pint whipped cream, add sugar to taste and cut into it several marshmallows.—Mrs. W. H. Jacobs.
Pineapple Dessert.
Prune Pudding.
One-half pound prunes, 2 cups cold water, 1 cup sugar, 1½ cups boiling water, ⅓ cup corn starch, 1 saltspoon salt, 1 piece stick cinnamon. Wash and soak prunes, cook them in the 2 cups of water until soft. Cut in pieces, crack the stones and take out kernels and add to prunes. Add the boiling water and cinnamon, boil 5 minutes, take out the cinnamon, mix corn starch with sugar and salt and add to prunes; boil until clear. Turn into a bowl that has been wet with cold water, chill and serve with cream.—Miss Clara Wollerman.
Prune Whip.
Stew ½ pound prunes with a little sugar and water until done, put through collender. Beat the whites of 2 eggs to a froth, mix with prunes, bake a few minutes. Serve with whipped cream.—Mrs J. H. Kalte.
English Plum Pudding.
One pound chopped beef suet, 1 pound currants, 1 pound large seedless raisins, 1 pound small raisins, 1 pound mixed lemon, orange and citron peel, ½ dozen eggs, 1½ pounds brown sugar, 1 teaspoon ground cloves, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ cup molasses, ½ cup tea mixed with molasses, 1 teaspoon salt, flour enough to mix all into a stiff batter, ½ cup whisky, 2 teacups milk, into which you have put ½ teaspoon soda. Boil for 6 hours.—Mrs. W. R. Ahrens.
My Own Plum Pudding.
One pound chopped suet, 1 pound each of brown sugar, currants, raisins, and breadcrumbs, 1 cup flour, 2 ounces mixed peel, pinch of salt, mixed spice to taste, a few chopped almonds and figs, 8 eggs, about ½ pint milk. Boil 3 hours. Makes 3 small puddings.—Mrs. F. Ingham.
Thanksgiving Plum Pudding.
Six crackers, 3 pints milk, ¼ cup butter, ½ teaspoon salt, 1 teaspoon mixed spices, 6 eggs, 1 pound seeded raisins. Soak ​crackers in milk. Cream butter and sugar, add salt, spices and eggs well beaten. Stir mixture into the milk, add raisins. Bake in a deep pudding dish well buttered for 3 or 4 hours. Stir several times during the first hour to keep raisins from settling. Serve with or without hard sauce or whipped cream.—Mrs. M. Eckhart.
Delicate Rice Pudding.
Boil ½ cup rice in 1½ cups boiling water. When nearly done add 2 cups boiling milk and a pinch of salt. Cook until soft, then add ½ cup sugar and the well beaten yolks of 4 eggs. Beat in lightly the well beaten whites of 2 eggs and ½ teaspoon vanilla. Use the remaining whites for frosting. Put in oven and brown slightly.—Mrs. M. Eckhart.
Raisin Pudding.
Wash and dry 1 pound Sultana raisins, grease pudding dish. Put in a layer of boiled rice, over it a layer of raisins and continue until dish is nearly filled, having rice on top. Beat 2 eggs, add 2 teaspoons of sugar, pinch of salt, 2 tablespoons melted butter or butter substitute, and 2 cups sweet milk. Pour over pudding and bake ½ hour. Serve with liquid sauce.—Mrs. W. J. Keuer.
Snow Puff.
To two cups of boiled rice add 1 cup of shredded pineapple and ½ pint whipped cream. Mix well and set in cool place until ready to serve. Sweeten to taste. The success of this rule depends upon the cooking of the rice. Care should be taken that the rice is done and that the grains separate.—H. E. Weisgerber.
Snow Pudding.
Two cups water, 1 cup sugar, juice of 1 lemon, 2 egg whites, 2 heaping tablespoons corn starch. Boil sugar and water, thicken with corn starch dissolved in a little cold water; boil 4 minutes, then add lemon juice. Take from fire, beat ​into the siffly beaten egg whites and continue beating for 10 minutes. Serve with custard or any preferred sauce, or with shredded pineapple and whipped cream.—Alicia K. Steinhoff.
Strawberry Pudding.
Take a quart of ripe berries and mash in a deep dish; sugar well. Scald 1 quart milk, add a pinch of grated lemon rind and thicken with cornstarch and the yolks of 2 eggs. Set aside to cool. Beat the 2 egg whites to stiff froth. Pour the custard over the berries, then the egg whites on top. Put in hot oven for few minutes to brown the egg whites slightly. Serve very cold.—Flora Hemler.
Strawberry Pudding.
One quart bread crumbs, 1 quart milk, 4 egg yolks, ½ cup sugar, ½ teaspoon salt, and a piece of butter the size of a walnut. Mix all together and bake. Spread with 3 pints sugared berries. Beat the egg whites with a little sugar, spread on the berries, and put in oven to brown.—Mrs. Mandel Z.
Strawberry and Rhubarb Sauce.
One quart strawberries, 3 to 4 pounds rhubarb, sugar to taste. Procure crisp young rhubarb. Clean well with vegetable brush, trim off ends and cut into ½ inch lengths. Boil almost tender in a little water. Add the strawberries which have previously been cleaned and mashed, and sugar to taste. Boil until tender. Raspberries may be used in place of strawberries—Johanna Kretchmer.
Suet Pudding.
One cup molasses, 1 cup milk, 1 cup chopped suet, a little salt, 3 cups flour, 2 cups raisins, 2 teaspoons soda, 1 teaspoon cinnamon, ½ teaspoon cloves. Steam 3 hours.—Flora Hemler.
Tapioca Custard.
Put a pint of rich milk and 2 tablespoons of tapioca in a double boiler and cook slowly until transparent. Add the yolks of 2 eggs well beaten and mixed with a pinch of salt and ​3 tablespoons sugar. Stir and let cook slowly till thickened. When the custard is done add the stiffly beaten egg whites, take from fire and beat until cool; then add ½ teaspoon vanilla extract. If lump or pearl tapioca is used it should be soaked for several hours. If the top of this pudding is dotted with crabapple jelly it adds much to the appearance and flavor.—Mrs. Mandel Z.
Mock Whipped Cream.
A little powdered sugar added to the juice of 1 orange then to the stiffly beaten froth of 1 egg makes a good invalid dessert, also a good substitute for whipped cream.—Mrs. O. Kleppisch.