Caroline King's cook book; foundation principles of good cookery, with recipes by King Caroline B

Author:King, Caroline B
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Boston, Little, Brown, and company
Published: 1918-03-25T05:00:00+00:00

Caramel Bread Pudding

Dresden Pudding

Baked Apples

HOT DESSERTS

but when the pudding is finished, it will be quite as fine and smooth as when granulated sugar is used.

Maple Pudding. Substitute a cup of maple syrup for the granulated sugar in the formula for plain bread pudding.

Fruit Bread Pudding. Add a cup of seeded and shghtly chopped raisins to the plain bread pudding, and flavor with one fourth teaspoon of mace and one fourth teaspoon of cinnamon.

If any one of the foregoing puddings is desired especially good, it may be topped with a meringue. In this case, use only the yolks of the eggs in making the pudding and reserve the whites for the meringue.

Meringue There are principles which guide the making of a successful meringue, just as there are in making puddings or in any other branch of cookery. A well-made meringue is a light and airy bit of daintiness which adds grace to any dessert, but a poor, tough meringue is merely a waste of good materials. Three basic rules underlie the making of a good meringue:

Beat the egg whites sufficiently.

Add a sufficient quantity of sugar to them.

Brown in an exceedingly slow oven.

If these principles are heeded, we will have no more poor meringues. For the bread puddings make the meringues as follows:

2 egg whites 6 tablespoons granulated

Flavoring sugar

CAROLINE KING'S COOK BOOK

Beat the whites of the eggs until the bowl can be inverted without fear of their sUpping from it, then add three tablespoons of granulated sugar (never powdered for a meringue), and beat again until the mixture will hold its shape. Now add the rest of the sugar and the flavoring and beat hghtly. Spread over the pudding and place in a very moderate oven. Brown delicately. The meringue should not begin to color for five minutes and should not be sufficiently cooked for eight minutes. A meringue may be varied by the addition of two teaspoons of grated chocolate melted over the hot water. This is very nice for a chocolate, cocoanut, or plain pudding.

The caramel or the chocolate bread pudding may also be varied by spreading halved marshmallows over the surface, then returning the pudding to the oven for a few moments to brown delicately.

Rice Pudding

(Caramel Fig Fruit French Rice Pudding {Chocolate

A good rice pudding is always popular, whether it be plain or elaborate, and one of the most often served, but perhaps the least often well made, is the simple pudding which is known as Poor Man's Pudding. It is not difiicult to make, but there are certain principles which must be remembered to attain success.'

HOT DESSERTS

Use only fresh milk.

Never add salt till pudding is nearly finished.

If fruit is used, add toward the end of the baking.

Always bake very slowly.

Curdled rice puddings should be the exception, but they are too often the rule. The reasons for this are because the milk is not fresh enough, or salt, fruit, or sugar is added at the beginning of the baking, or the oven has been too hot. A deUcate pudding

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