The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-17
TheStar's Cook Book

Merngue Rice Pudding.-Take tea
cupful rice to 1 pint water; when rice
is boiled dry add ] pint milk, a piece
butter size of an egg, and eggs. Beat
yelks and grated rind of lemon, and
mix with rice. Butter dish, pour in
mixture, bake lightly. Beat whites to
stiff froth; add cup of sugar and juice
of a lemon. When pudding is nearly
done, spread on frosting, bake in slow
oven till top is light brown.
Orange Pudding.-11a cupfuls stale
unfermented bread, 1 cupful finely
chopped suet, 1 cupful sugar, 2 eggs,
juice of l orange, 1 tablespoonful x-
tract orange, u cupful milk. Mix all
thoroughly together, fill 6 cups well
creased, boil 80 minutes. Turn out on
dish, serve with Hard Sauce, favored
with 1 teaspoonful extract orange.
Plum Pudding, No. (Royal Christ
mas) 2 cupfuls raisins, 2 cupfuls cur
rants, 2 cupfuls suet, u cupful al
monds, blanched, 2 cupfuls flour, 2
cupfuls grated sugar mullins or bread,
u cupful each, citron, orange, and
lemon peel, 8 eggs, 1 cupful sugar, II
cupful cream, 1 gill each wine and
brandy, large pinch salt, tablespoon
full extract nutmeg, 1 teaspoonful bak-
ing powder Put in large bowl raisins,
seeded, currants, washed and picked
suet, chopped very fine, almonds cut
fine, citron, orange, and lemon peels,
chopped, lemon, sugar, wine, brandy,
and cream, lastly; add -four, sifted
with powder, mix all we'll together;
put in large, well buttered mould; set
in saucepan with boiling water to
reach half up sides of mould, steam
thus five hours; turn out on dish care
fully; serve with Wine Sauce. ~
Plum Pudding No. 2.-1h cupfuls
each grated lunch rolls or bread, very
finely chopped suet raisins, seeded,
currants, washed and picked, and cof-
fee sugar, u cupful each citron, milk
and orange marmalade, eggs, two
cupfuls flour, 1 teaspoonful baking
powder, 1 teaspoonful each extract
cinnamon, cloves and nutmeg. Mix all
all these ingredients well together in
large bowl, put in we'll buttered
mould; set in saucepan with boiling
water to reach half up it's sides;
steam thus 31a hours; turn out care
fully on dish, and serve with Wine
Sauce.
"Poor Mans Puddng"-B cupful
sins, u cupful currants, washed and
picked, IL cupfuls grated corn muf-
fins or bread, cupful flour, 1 tea
spoonful baking powder, ~ cupful
brown sugar, pint milk Mix all well
together, put into well creased mould,
set in saucepan with boiling water to
reach half up sides of mould; steam
two hours, turn out on dish, carefully;
serve with butter and sugar.
Plum Pudding (French) pound
beef kidney suet, 70 pound raisins,
Smyrna and Malaga miXed), 1a
pound fresh bread crumbs, 1 table
spoonful flour, ounces brown sugar,
"a ounces orange peel and citron mixed,
a little salt, a of a grated nutmeg, a
pinch of pulverized ginger and little
lemon peel chopped fine, about eggs,
about tablespoonfuls good brandy or
rum, and "a tablespoonful sweet
cream. This is sufficient for a good
sized pudding. Wash the raisins in
lukewarm water, place them in basin
or wooden bowl, with the peel already
cut into square pieces, and steep in a
little brandy. Now trim the beef kid
ney fat and chop it very fine, with one
spoonful -four, mix it we'll with the
eggs; then add the raisins, the peel,
the. rest of the brandy, salt, nutmeg,
ginger, and, last of all, and after it is
all well mixed, the cream. Spread all
this in a large napkin, we'll buttered,
fold up the corners of the napkin,
and tie to the level of the pudding, so
as to make it round; then plunge the
pudding into a saucepan of boiling wa
ter, and let it boil at least hours
constant boiling. Take out and let
drain in a sieve; cut it from the top
so as to keep on a level, then turn it
out on a dish, removing the napkin
carefully, so as not to disturb the fine
part of the pudding. Sprinkle with a
little rum sauce. You may apply a
match to the pudding when it is on
the table. Serve a little rum sauce
separate. This pudding may be cook
ed in a mould, the mould well but
tered, and the pudding tied in nap
kin, also we'll buttered. Boil hours.
Princess P.udding.-2-3 cupful but
ter, l cupful sugar, l large cupful
flour, eggs, u teaspoonful baking
powder, small glass brandy. Rub to
smooth cream butter and sugar, add
eggs, / at a time, beating few minutes
between, add flour, sifted with powder,
and brandy; put into mould, well but
tered. Set in saucepan with boiling
water to reach half up it's sidesN
steam thus ~ hours; turn out on
dish carefully; serve with Lemon
Sauce.
Sage Pudding quart milk, 4 ta-
blespoonfuls sage boiled in the milk
till soft; set dish in kettle of hot wa
ter, and let sage swell gradually. Beat
up eggs, and stir into cooked milk
and sage; salt and sugar to TASTE
Then put in oven and bake very
lightly. Sauce for this: 2-3 cupful but
ter beaten to cream, stir in sugar till
quite thick To cupful boiling water,
add corn starch mixed with cold wa
ter, till the whole is of consistency of
thin starch; mix this with sugar and
butter, pour 70 over pudding while