The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1901-01-06
COLD NIGHT PUDDINGS.
Four Desserts That Are Rich Enough
For An Epicure.
Yankee Pudding.

Half pound CuTTants washed and
dried half a pound seeded raisins,
quarter pound shredded citron. Put all
in q mixing bowl and sift over them
two teacUps -four previously sifted with
one and \ half teaSDOOnfulS baking
powder. Now mix in well a cup Of
finely shred suet. then stir in 2 cup Of
the best molasses and two beaten eggs.
Mix well, and add enough sweet milk
to make a thick batter-less than half
a pint should suffice. Grease a pud-
ding mold very well, pour in the bat
ter, shut tight, and steam for four
hours. If high flavOTs are approved.
stir tablespoonful of mixed powdered
spices through the batter Most pal
ates prefer the pudding plain, with a
rich sweet sauce, strongly Favored
with lemon or nutmeg, or else a wine
sauce.
Czarina Puddings.
Mix half a pint Of stale cake crum-
bled well through a custard made with
the yolks of four eggs, cup of sugar,
half a. cup Of butter. and half cup Of
sweet milk. Beat all smooth, flavor
with lemon, then stir in the whites Of
two eggs beaten stiff, pour into a bak-
ing dish and set in a quick oven It
should bake in twenty minutes. Take
il out, spread d layer of preserves.
jam or maTmalade over the top. and
cover the sweetmeat with a meringue,
made from the other two egg whites.
Stick a few blanched and shredded al
monds in the meringUe, pop the dish
into the over just long enough to crisp
the meringue, and serve either hot or
cold.
The Best Pudding.
This is properly named-it is rich
enough for an epicuTe. yet delicate
enough for an invalid For every per
son at table. take a fresh egg, a heap
ing tablespoonful of -four, teaspoon
full of butter and half a cup of ricf
sweet milk. Separate the eggs, and
beat yolks and whites very light. Sifi
the -four work it into the creamec
butter, then add the yOlks of eggs anC
beat smooth. Add the milk next, anC
when it is thoroughly mixed put in thc
whites of eggs, frothed stiff Barely mis-
them in. then pour the pudding into &
pan, which il should not quite half fill
3 and set into quick oven Time the
: baking so as to have il come TO table
2 as soon as done-it falls lamentabiy
/ by standing. While it bakes make {
| sauce thus. Cream a cup of butter
with two cups of moist sugar, add the
I juice of a sweet orange, and the crate
/ yellow peel. Set the mixture in a YES
/ sci of boiling water and stir hare
/ enough TO keep the butter from oilinS
! meantime hed- three gllIS OIL pOlt %
/ sherry with one gill Of water. anC
when it is just boiling stir it into tn
! sauce. Remove from the fire while yol
/ beat the wine sell in. but keep warn
I until served
Uncommon Rice Pudding.
Wash half cup Of rice in thre
waters. drain well, put into a PUDDING
/ dish with a pinch ~ salt and pou
/ over il pint OF milk. Let it stand al
night. In the morning If the rice Ia
! absorbed all the milk. put in a iittt
] more. Seed half a pound of raisins
; and set them to soak iH half a pint o
/ whisky. Let them stand several hours
| then stir well through the rice ant
milk, then add to il half a teacup O
1 melted butter, and bake for an. hour
! This may be covered with meringue
/ or served with fruit sauce, though it
very good to eat plain