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Updated: June 27, 2025
Peel and slice quarter of an inch thick; place in layers in a pudding-dish, seasoning each layer with salt, pepper, butter and a very little white sugar. Cover with a lid or large plate and bake half an hour. Remove the lid and brown for fifteen minutes. Just before taking from the oven pour over the top three or four tablespoonfuls of whipped cream with melted butter.
SPONGE CAKE PUDDING. No. 1. Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spread with butter and return them to the dish. Make a custard with four eggs to a quart of milk; flavor and sweeten to taste; pour over the cake and bake one-half hour. The cake will swell and fill the custard. Serve with or without sauce.
Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter, the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-buttered pudding-dish until done. Serve cold. Polish Poached Eggs.
Boil as directed. Make a pint of white sauce or roux, as on p. 169, using milk if it can be had, though water answers. Have a cupful of good grated cheese. Butter a pudding-dish. Put in a layer of macaroni, one of sauce, and one of cheese, ending with cheese. Dust the top with sifted bread or cracker crumbs, dot with bits of butter, and bake fifteen minutes in a quick oven.
Take nine large, tart apples, four, eggs, one cup of sugar, one tablespoonful of butter; add cinnamon or other spices to suit your taste; stew the apples till they are very soft; mash them so that there will be no lumps; add the butter and sugar while they are still warm; but let them cool before putting in the beaten eggs; bake this till it is brown; you may put it all in a shallow pudding-dish or in two tin plates to bake.
Delicate crackers may be used instead of cake. Stir meal, salt, and molasses together. Boil the milk, and add slowly. Butter a pudding-dish, and pour in the mixture; adding, after it is set in the oven, one cup of cold milk poured over the top. Bake three hours in a moderate oven. One quart of milk; four eggs; one teacup of sugar; half a teaspoonful of salt; nutmeg. Boil the milk.
Put in a pudding-dish and bake in a moderate oven for ten minutes and serve. Italian Cooked Eggs. Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1 tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.
It may also be baked an hour in a buttered pudding-dish. Serve at once, when done, with a liquid sauce. Are merely puffs or pop-overs eaten with sauce. See p. 209. One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon; a little grated nutmeg; a saltspoonful of salt.
German Bread Pudding. Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the bread, a small cup of raisins and the grated peel of a lemon. Mix all well. Put in a well-buttered pudding-dish and bake until brown. Beat the whites with a pinch of salt, sugar and a little lemon-juice spread on the top.
Even the cheap crock that holds salted meat might also be turned into a pudding-dish; and such a vessel as that which of old held the ashes of the dead, and now occasionally holds salt, the French peasant often turns into a pot-au-feu a pot for boiling his soup and makes that soup out of docks and nettles collected by the wayside, with a little meal delicious if seasoned with salt and a scrap of meat, or a well-picked lark or sparrow, or even a nicely-skinned and washed thigh of a frog!
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