Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-08-04
Timely Fruit Puddings.
PEAR PUDDING.

a quart measure. To cup of sugar add
a cup of water. Let this boil, then
add the pears and stew gently until
tender. Soak half of five cent loaf of
white bread in tepid water until soft,
then press dry and crumble fine. Melt
half cup of butter in skillet over the
fire, add the bread and stir continually
until well dried but not Drowned, then
set aside to cool Beat the yolks of three
eggs and half cup of sugar until light,
then add in succession half a teaspoon
of cinnamon, the bread and the stitliy
beaten whites of eggs. Butter well a
deep granite pudding form, put in half
of the pears, then the bread mixture
and the remaining pears on top. Cover
closely and bake slowly about one and
half hours. Serve hot with sauce.
ROYAL LEMON SAUCE.
In granite saucepan mix half cup
of sugar, a level tablespoon of cornstarch,
fourth of a cup of seeded ldisins, a
tablespoon of shredded citron, and a
dozen blanched and chopped almonds.
Add gradually one and quarter cups
of boiling water and boil for live
minutes, stirring constantly; then stir
in little of the grated rind and the juice
of half a lemon.
PEAR TRIFLE.
Pare and quarter about quart of
pears. To one and half cups of sugar
add cup of water and lemon cut in
thin slices; when boiling well add the
pears, stew gently until tender, then lift
them out and cook the syrup remaining
until quite thick, then pour it over the
fruit. Butter well pudding dish and
fill it with alternate layers of stale
sponge cake and the cooked pears. Beat
the yolks of four eggs and the whites of
two with half cup of sugar until very
light. Bake until delicate brown in a
moderate oven. Beat the whites of two
eggs until stiff and dry, add fourth of
cup of sugar and vanilla to flavor and
pile on the top. Bake slowly until firm
to the touch. Serve with whipped
cream.
STEAMED PEACH PUDDING.
To two cups of freshly grated bread
crumbs add a cup of flour and half cup
of blanched almonds, chopped fine.
Beat the yolks of three eggs with half a
cup of sugar, then add in succession a
tablespoon of lemon juice, two cups of
peaches chopped fine, the bread crumb
and flour mixture and the stiffiy beaten
whites of three eggs. Pour into well
buttered mold and steam two hours.
Turn out and serve with peach sauce.
Mix half a cup of sugar and level
tablespoon of corn starch, pour on
gradually cup of boiling water. Boil
five minutes, stirring constantly, then
add a tablespoon of lemon juice, a
rounding tablespoonful of butter and a
cup of peaches which have been pared ,
mashed and rubbed through sieve.
Let boil up well and serve.
STEAMED PLUM PUDDING.
Stone quart of plums, add pint of
sugar mixed with rounding teaspoon
of flour, and put into buttered granite
pudding form. Sift together pint of
flour and a level tablespoon of baking
powder and with the tips of the fingers
work in rounding tablespoon of butter.
To well beaten egg add two-thirds of a
cup of milk and combine with the flour
mixture. Pour this batter over the
plums, cover closely and steam one hour.
To turn out put large round pudding
plate over the pan, invert them and as
the pudding comes out the crust will be
underneath, and the plums on top. Serve
at once with plain sauce.
PLAIN PUDDING SAUCE.
Rub to a cream fourth of a cup of
butter and cup of brown sugar, add a
rounding tablespoon of flour, then pour
on gradually one and quarter cups OF
boiling water. Boil five minutes, STIR
ring constantly, then flavor with vanilla
or tablespoon of lemon juice.
PRUNE TART.
Mix one and half cups of flour and
half cup of sugar. With the tips of
the fingers work in two-thirds of cup
of butter and make to stiff dough with
the yolks of three eggs, more or less &C
cording to size. Flour well deep pud-
ding form. Break off small portions of
the dough, pat and roll out, then press
against the bottom and sides of the
pan until it is entirely covered. Brush
with white of egg and stand aside to
chill while preparing the fruit. Wash
and stone some fresh prunes, add
sugar to sweeten we'll and rounding
tablespoonful of flour for each quart of
fruit. Fill the pastry about two-thirds
full and bake in moderate oven. When
about done beat the yolks of three eggs
with three rounding tablespoons of
sugar, add cup of hot cream and six
macaroons crumbled fine. Pour over
the pudding and bake until it is deli
cate brown. Beat the whites of three eggs
to a stiff froth, add three rounding
tablespoons of sugar and vanilla to
flavor. Pile irregularly over the top
and bake slowly until firm to the touch.
Good Housekeeping.