VINTAGE RECIPES

[Welland Telegraph 1900]

Kruger Pudding

Incorporate thoroughly one pint of sweet milk and four large tablespoonsful of sifted flour; four eggs, yolks and whites beaten separately, one teaspoonful of baking poweder and one shake of salt. Pour into a buttered bake-dish and bake thirty minutes. Serve immediately, with the following sauce,–One teaspoonful brown sugar, two tablespoonfuls softened butter, one tablespoonful thick sweet cream, and two tablespoonfuls of ice water. Stir until it is foamy

Put the meat of two lobsters cut into small pieces, with the fat and some coral, in a frying pan with a little pepper, salt, one-half cup milk or cream, one cup water, butter size of an egg, and one teaspoonful Worcestershire sauce. Let simmer until liquid has a rich red color. Take a tablespoonful flour, rub into it one-half tablespoonful butter, stir this onto one-half cup hot milk, then add the beaten yolk of one egg. When ready to serve, stir this into the lobster, and add one tablespoonful sherry wine.

Line a pudding dish with a rich pie paste. Drain the oysters put them in  in layers, seasoning with pepper, salt and a little mace with  a few dots of butter. About half as many sliced mushrooms and continue until the dish is full. Pour in the oyster liquor with a little cream, cover with crust and bake until brown.

Boil three eggs twenty minutes. Separate the yolks and chop the whites fine, toast four slices of bread. Make one cupful of thin white sauce with one cup of cream, one teaspoonful of butter, one heaping teaspoonful of flour, half a teaspoonful of salt and half a teaspoonful of pepper. Stir the whites into the sauce and when hot pour it over the squares of toast. Rub the yolks through a fine strainer over the whole. Garnish with parsley.

Scrape the sardines and place them in the oven to heat. Beat the yolks of four eggs, add one tablespoonful each of tarragon and cider vinegar, a teaspoonful of made mustard, one-fourth teaspoonful of salt and one tablespoonful of butter. Cook over hot water until thick, stirring all the time. Remove the crusts from slices of bread and saute them in butter until delicately browned, drain on soft paper, arrange on a hot dish, pile the sardines upon them and pour over the sauce.

Mix one third of a cup of soft butter with one and one-third cups of brown sugar. When partly mixed break in two eggs and beat together till light. Add one-half cup of sweet milk and one and three-fourths cups of sifted flour in which has been stirred two teaspoonfuls of baking powder. Mix till smooth, then stir in one-half teaspoonful each of cinnamon and nutmeg. Last of all add one half pound of dates, which have been stoned and cut in pieces. Beat hard for two minutes, bake in small heartshaped patty pans in a moderate oven. When cold frost with vanilla icing.

Pick leaves of fresh young spearmint from the stems, wash and drain them on a cloth, chop them fine, put them in a gravy boat, to three tablespoons mint add two tablespoons of fine granulated sugar, mix thoroughly, let stand a few minutes, pour over this six tablespoons of white vinegar. Prepare this some time before serving, that he flavor of the mint may be thoroughly extracted.

Scald one pint  of milk in a double boiler, sprinkle in one-half of a cupful of farina and one-half of a tablespoonful of salt, stir until the farina is swollen, cover and cook for three-quarters of an hour. Add ten drops of onion juice, one tablespoonful of chopped parsley, a dash of cayenne and the beaten yolk of one egg. Mix thoroughly, cover and set away until cold. Mould it into small balls, dip each into slightly beaten egg, roll in fine breadcrumbs and fry in smoking hot fat.

Separate the pieces of fish after having carefully removed it from the can, salt them slightly and roll in fine bread crumbs; then add another sprinkle of salt and drop them into the frying pan which should be half full of boiling butter and lard–equal quantities of each and fry them until they are of a delicate brown. Then lift them carefully out, drain for an instant, lay onto a hot dish, and ornament with sprigs of parsley.

When carefully made baked suet pudding is a most palatable dish. To one cup of boiled milk add three-quarters of a cup of sifted yellow cornmeal and stir until smooth and well scalded. Add one cup of molasses, one teaspoonful of salt and two tablespoonsful of sugar. Make a mixture of one cup of suet chopped fine, one quart of cold milk, one cup of currants, seedless raisins or dried berries and add to the boiling milk and meal mixture. Bake slowly for six hours and let it stand in the oven over night, or, if possible, until the fire goes out. Serve with butter and cream.

Take one and three-quarters cups cold flaked fish, one cup white sauce, one half slice onion.one-half cup buttered cracker crumbs, a bit of bayleaf, a sprig of parsley, salt and pepper, scald milk for the making of white sauce with bayleaf, parsley and onion. Cover the bottom of small buttered platter with one-half of the fish, sprinkle with salt and pepper, and pour over one-half the sauce, repeat. Cover with crumbs and bake in a hot oven until crumbs are brown.