The Minneapolis journal., 1901-11-13
OUR DAILY BREAD
O0tu0bLe Suggestions for the
Kitchen and DiniRg+roona.
WHENCE COMES PUDDINGs
By KATHERINE KURTz

These dishes are English by name and ma
ture and the English Sweets although
they may masquerade in different disguises.
lie pouding'' of the French, under whatever
name it may be known to designate its vari-
ETY., is but an adaptation from the English
cuisine. However, it is left for the American
cook to make a difference in name, at least,
if not distinction in the character of the
dish.
We have all heard Of the small boy whose
father was brought Up" in the north, while his
mother was raised in the south and who
compromised on ''puddin pie" because in
the south all desserts made with eggs, sugar,
milk and butter and baked with a crust are
known as puddings, while in the north they
are generally termed custard or open pies.
This under crust is the mark that distin
Fguishes the southern product and separates it
from the more homely pie of the north, or
our custard puddings made in the double
boiler or baked in the pudding dish without
the crust The southern method is more Eng
lish but not so wholesome but nevertheless
many of these doubtful dishes are very deli
cious.
ButtermiIk Pudding.
Take the yolks of four eggs, cup Of sugar,
half cup of sifted -four, a teaspoonful of
soda, two tabespoonfuls of butter and pint
of buttermilk, with a little salt and grated
nutmeg to flavor Beat the eggs light, then
add the sugar and beat again until very light.
Add the -four and beat smooth; then add the
soda to the buttermilk and stir into the mix
ture with the salt and nutmeg. Turn into
three pie tins lined with puff or light paste
and bake until custard is firm in the center
Take out and when cool make a merS1gue
with the whites of the eggs and powdered
sugar and heap on top of the pudding, and
set back in the oven to brown slightly.
Jelly Pudding.
Separate four eggs and beat the yolks until
Tight; cream a cup Of butter and a cup of
sugar together and add the egg yolks. Then
add cup Of tart fruit jelly and cup of
sweet cream and teaspoonful of vanilla with
a pinch of salt. Lastly add the beaten whites.
Pour into three medium dishes lined
with crust and bake in medium oven until
set To be eaten perfectly cold.
Cream Pudding.
Take three eggs and whip them briskly for
five minutes; then add eight tablespoonfuls
Of granulated sugar and two level tablespoon
fuls of -four and whip another five minutes.
Then add one and one-half cupfuls Of sweet
cream, rather thick, and stir until we'll mixed.
Add four scant cupfuls Of milk, a little salt,
a grating o. nutmeg, and bake in an under
crust until custard is set This will make two
pies Do not bake too long or the custard
will be watery and have the oven rather
moderate for same reason.
Black Pudding.
Cream one cup of sugar with three quarters
of a cup of butter add the yolks of three eggs
thoroughly beaten; three tablespoonfuls of
sour milk with a teaspoonful of soda dis
solved in a little warm water. Then add a
cup of jam. Mix well. Sift one and one-half
cupfuls OF flour with cinnamon and nutmeg
to taste. Add to other ingredients and bake
with an under crust for thirty or forty min
utes. Make a meringue Of the whites and
cover the top of the pudding. Return to the
oven to brown slightly.
Orange Pudding.
Cream one tablespoonful Of butter with
four of sugar and add four well-beaten eggs;
then the grated rind and juice OF two oranges,
and lastly fold in the whites beaten to froth.
Bake with under crust
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