Talking About Puddings

Talking about Puddings presents a collection of recipes of home-made puddings. The book describes cooking methods and preparation, dressing, and storage suggestions for each recipe. The text also provides recipes of traditional Christmas and winter puddings, fritters, pancakes and sweet omelets, creamy milk puddings, junkets and custards, and pies. The book covers recipes of other baked puddings, pies, tarts, flans, meringue delicacies, and lush cakes. Recipes of cheese or curd cakes and other delicacies made with cottage cheese and sour cream; cold sweets; ice cream and food with ice cream; and petits fours, friandises, and dessert biscuits are also provided. The book concludes by discussing useful fundamentals such as pastry-making, sweet sauces, flavorings and simple garnishes, handy measures, and British and American measures. Home cooks and professional chefs will find the book invaluable.

1;Front Cover;1 2;Talking about Puddings;6 3;Copyright Page;7 4;Table of Contents;10 5;LIST OF ILLUSTRATIONS;12 6;THE HOME-MADE FLAVOUR;14 7;CHAPTER 1. IN THE CHRISTMAS TRADITION;16 7.1;THE CHRISTMAS PLUM PUDDING;16 7.2;COOKING THE PLUM PUDDING;17 7.3;OLD-FASHIONED WAYS RECALLED;17 7.4;STORING THE PLUM PUDDING;19 7.5;THE CEREMONY OF FLAMING THE PLUM PUDDING;19 7.6;BRANDY SAUCE;19 7.7;SENIOR WRANGLER SAUCE OR BRANDY BUTTER No. 1;19 7.8;BRANDY BUTTER No. 2;20 7.9;CUMBERLAND RUM BUTTER;20 7.10;CHOOSING THE PASTRY;21 7.11;THE MINCEMEAT;21 7.12;MAKING THE TRADITIONAL MINCE PIE;22 7.13;SERVE WITH THE LUXURY TOUCH;22 7.14;VARIATIONS;22 7.15;CRUNCHY TOP MINCE PIE;23 7.16;APPLE FLORENTINE;23 7.17;ORANGE JELLIES;24 7.18;EGG-NOG;24 8;CHAPTER 2. THE INNER LINING;26 8.1;SUSSEX POND PUDDING;26 8.2;GALLEY DUMPLINGS;26 8.3;JAM ROLY-POLY;27 8.4;A FRUIT ROLY-POLY;27 8.5;JAM LAYER PUDDING;27 8.6;DELAWARE PUDDING;28 8.7;GINGER LAYER PUDDING;28 8.8;APPLE DUMPLING;29 8.9;GOLDEN PUDDING;29 8.10;RASPBERRY SPONGE OR GUARD'S PUDDING;29 8.11;STEAMED DATE PUDDING;30 8.12;FIG PUDDING;30 8.13;GINGER PUDDING;31 8.14;GINGER SPONGE PUDDING;31 8.15;TREACLE SPONGE;31 8.16;MARMALADE PUDDING;31 8.17;STEAMED CHOCOLATE PUDDING;32 8.18;STEAMED ORANGE PUDDING;32 8.19;STEAMED COFFEE AND WALNUT PUDDING;32 8.20;PRESERVED GINGER PUDDING;33 8.21;CABINET PUDDING;33 9;CHAPTER 3. MADE IN A FRYING-PAN OR ALL ABOUT FRITTERS, PANCAKES AND SWEET OMELETS;34 9.1;THE FRITTER BATTER;34 9.2;FRITTER BATTER No. 1;34 9.3;FRITTER BATTER No. 2;35 9.4;FRITTER BATTER No. 3;35 9.5;FRITTER BATTER NO. 4;35 9.6;BENGAL BANANA FRITTERS;36 9.7;BREAD AND JAM FRITTERS;36 9.8;BREAD AND MINCEMEAT FRITTERS;37 9.9;FRUIT FRITTERS;37 9.10;MACAROON FRITTERS;37 9.11;PAIN PERDU OR FRENCH TOAST;38 9.12;TORRIJAS;38 9.13;FUDGE PUDDING;38 9.14;PANCAKE BATTER No. 1;39 9.15;PANCAKE BATTER No. 2;40 9.16;TOSSING THE PANCAKES;40 9.17;VARIETY WITH PANCAKES;40 9.18;JAM OMELET;41 9.19;RUM OMELET;41 10;CHAPTER 4. CREAMY MILK PUDDINGS, JUNKETS AND CUSTARDS;42 1
0.1;MAKING A GOOD RICE PUDDING;42 10.2;BAKED RICE PUDDING WITH EGGS;43 10.3;CARAMEL RICE;43 10.4;PEAR OR PEACH CONDE;43 10.5;BAKED GROUND RICE PUDDING;44 10.6;GROUND RICE CREAM;44 10.7;CORNFLOUR MOULD;44 10.8;CARRAGEEN MOSS JELLY;45 10.9;BANANA AND SAGO CREAM;45 10.10;SAGO CREAM;45 10.11;A MATTER OF TEMPERATURE;46 10.12;FLAVOURS IN VARIETY;46 10.13;CHOCOLATE SAUCE;47 10.14;BAKED CUSTARD;48 10.15;BAKED ORANGE CUSTARD;48 10.16;BREAD AND BUTTER PUDDING;48 10.17;BREAD AND BUTTER PUDDING WITH APPLES;49 10.18;BANANA AND RUM CUSTARD;49 10.19;CUSTARD TART;49 10.20;ALMOND CUSTARD TART;50 10.21;CARAMEL CUSTARD;50 10.22;CREME BRULEE;54 11;CHAPTER 5. IN PRAISE OF FRUIT AND FRUIT SALADS;55 11.1;DESSERT PINEAPPLE;55 11.2;WHILE STRAWBERRIES ARE IN SEASON;56 11.3;DRESSING UP THE FRUIT SALAD;58 11.4;STEWED APPLES;61 11.5;APPLE AND GINGER CREAMS;64 11.6;RUBY APPLES;64 11.7;STEWED APRICOTS;64 11.8;STEWED DAMSONS AND PINEAPPLE;64 11.9;STEWED GOOSEBERRIES WITH ELDER FLOWER;64 11.10;PEACHES WITH MELBA SAUCE OR PÊCHES CARDINAL;65 11.11;STEWED PEARS AND A STRANGE COMBINATION;65 11.12;STEWED PEARS WITH GINGER;66 11.13;BAKED PEARS IN THE FRENCH WAY;66 11.14;PEAR AND ORANGE COMPÔTE;66 11.15;PEARS BAKED WITH RED WINE;67 11.16;STEWED RHUBARB;67 11.17;A COMPÔTE OF WHOLE TANGERINES;68 11.18;RØDGRØD OR KISSEL;68 11.19;DECORATIVE SUGARED FRUIT;69 12;CHAPTER 6. THE HUMBLE COOKING APPLE;70 12.1;APPLE PIE;70 12.2;AN IRISH APPLE CAKE;71 12.3;POTATO APPLE CAKE;72 12.4;APPLE BURGHERS;73 12.5;APPLE AND CREAM PIE;73 12.6;APPLE CAKE WITH CHOPPED CRUST;73 12.7;APPLE CHARLOTTE;75 12.8;APPLE AND LEMON FLAN;76 12.9;APPLE MACAROON;76 12.10;APPLE PINWHEELS;77 12.11;APPLE SNOW;77 12.12;APPLE STRÜDEL;77 12.13;BAKED APPLE AND LEMON PUDDING;78 12.14;BAKED APPLES;78 12.15;BAKED APPLES WITH RUM AND CREAM;79 12.16;BAKED APPLE AND WALNUT PUDDING;79 12.17;BOOMERANG APPLE PUDDING;80 12.18;DANISH APPLE CAKE OR AEBLEKAGE;81 12.19;DUTCH APPLE CAKE;81 12.20;FRENCH APPLE FLAN;82 12.21;G-TEAU JALOUSIE;83 12.22;GINGERBREAD WITH A
PPLE SAUCE;83 12.23;MANOR HOUSE APPLE CAKE;84 12.24;SPICED APPLE CAKE;84 12.25;SWISS PUDDING;85 13;CHAPTER 7. A MISCELLANY OF BAKED PUDDINGS;86 13.1;BAKED COFFEE AND FUDGE PUDDING;86 13.2;GINGERBREAD AND LEMON PUDDING;87 13.3;BAKED LEMON SPONGE;87 13.4;BAKED ORANGE AND MARMALADE PUDDING;88 13.5;BAKED PINEAPPLE SPONGE;88 13.6;APPLE CRUMBLE No. 1;89 13.7;APPLE CRUMBLE No. 2;89 13.8;CURRANT AND APPLE CRUMBLE;89 13.9;MINCEMEAT AND APPLE CRUMBLE;90 13.10;SPICED APPLE CRUMBLE;90 13.11;RHUBARB CRUMBLE;90 13.12;BAKED APPLE AND SAGO PUDDING;91 13.13;APRICOT AND SAGO PUDDING;92 13.14;LEMON AND SAGO PUDDING;92 13.15;MIXED FRUIT AND SAGO PUDDING;92 13.16;SPICED DATE AND APPLE SAGO;93 13.17;BAKED PINEAPPLE AND SAGO PUDDING;93 13.18;BAKED RHUBARB AND SAGO PUDDING;93 13.19;BAKED RHUBARB AND PINEAPPLE PUDDING;94 13.20;RASPBERRY AND SAGO PUDDING;94 13.21;APRICOT SOUFFLÈ-BAKED;95 13.22;APRICOT SOUFFLÈ-BAKED;95 13.23;CHOCOLATE SOUFFLÈBAKED;95 13.24;LEMON SOUFFLÈ-BAKED ;96 13.25;SOUFFLÈ AU GRAND MARNIER No. 1 ;96 13.26;SOUFFLÈ AU GRAND MARNIER No. 2 ;96 13.27;BLACKCURRANT CHIFFON SPONGE FLAN;97 13.28;LEMON SPONGE FLAN;97 13.29;SPONGE FLAN WITH PEARS;98 13.30;APPLE AND GINGER UPSIDE-DOWN CAKE;99 13.31;COCONUT UPSIDE-DOWN CAKE;99 13.32;COCONUT AND APRICOT UPSIDE-DOWN CAKE;100 13.33;PEAR UPSIDE-DOWN CAKE;100 13.34;WALNUT AND COFFEE UPSIDE-DOWN CAKE;101 13.35;BABA AU RHUM;101 13.36;BACLAVA OR BAKLAVA;102 13.37;BAKED BANANAS;103 13.38;BANANAS BAKED IN RUM;103 13.39;CARAMEL RHUBARB PUDDING;104 13.40;CHOCOLATE PROFITEROLES;104 13.41;EVE'S PUDDING;104 13.42;MADELEINES;105 13.43;SPICED BREAD PUDDING;105 14;CHAPTER 8. PIES, TARTS AND FLANS;106 14.1;AN ANNOYING PROBLEM;106 14.2;APRICOT AND ORANGE FLAN;106 14.3;BAKEWELL TART;107 14.4;BANANA TART;108 14.5;BLACKBERRY OR BLACKBERRY AND APPLE PIE;108 14.6;BUTTER TART;108 14.7;COCONUT AND WALNUT TART;109 14.8;CUSTARD TART;109 14.9;FRENCH RHUBARB FLAN;110 14.10;GATEAU ALCAZAR;110 14.11;GATEAU PITHIVIERS;111 14.12;GOOSEBERRY AND ELDERFLOWER PIE;111 14.13
;OPEN JAM TART;111 14.14;LINZER TART;112 14.15;FRENCH LEMON TART;113 14.16;LEMON TART No. 1;114 14.17;LEMON TART No. 2;115 14.18;LEMON TART No. 3;115 14.19;LEMON SPONGE TART;116 14.20;MARMALADE TART No. 1;116 14.21;MARMALADE TART No. 2;117 14.22;NORMANDY PEAR TART;117 14.23;ORANGE FLAN;117 14.24;SEVILLE ORANGE TART;118 14.25;NORFOLK SYRUP OR TREACLE TART;118 14.26;SYRUP TART;120 14.27;TREACLE TART;120 14.28;BROWN SUGAR PIE;120 14.29;GOOSEBERRY CUSTARD PIE;121 14.30;RAISIN PIE;121 14.31;RASPBERRIES AND CREAM PIE;121 14.32;RHUBARB CUSTARD PIE;122 14.33;RHUBARB PIE-TWO-CRUST STYLE;122 14.34;RHUBARB AND PINEAPPLE PIE;122 14.35;RHUBARB AND STRAWBERRY PIE;123 14.36;SHOOFLY PIE;123 14.37;SPICED PEAR TART;124 14.38;CHIFFON PIES;124 14.39;CHOCOLATE CHIFFON PIE;124 14.40;LEMON CHIFFON PIE;125 14.41;RUM CHIFFON CAKE;125 14.42;STRAWBERRY CHIFFON PIE;126 14.43;TANGERINE CHIFFON PIE;126 15;CHAPTER 9. CROWNED WITH MERINGUE AND OTHER MERINGUE DELICACIES;128 15.1;THE WEEPING MERINGUE AND OTHER PROBLEMS CLEARED UP;128 15.2;COOKED MERINGUE;129 15.3;QUEEN OF PUDDINGS;129 15.4;BAKED CHOCOLATE MERINGUE;130 15.5;COCONUT MERINGUE PUDDING;130 15.6;PINEAPPLE MERINGUE PUDDING;131 15.7;RHUBARB MERINGUE;131 15.8;BAKED RICE WITH MERINGUE;131 15.9;RICE AND APRICOT PUDDING;132 15.10;AMERICAN FRUIT PIE;132 15.11;APPLE AMBER;133 15.12;APRICOT MERINGUE TART;133 15.13;BLACKCURRANT MERINGUE PIE;134 15.14;BUTTERSCOTCH TART;134 15.15;GOOSEBERRY MERINGUE PIE;135 15.16;LEMON MERINGUE PIE;135 15.17;RHUBARB MERINGUE PIE;135 15.18;SWISS APPLE MERINGUE;136 15.19;SWISS TART;136 15.20;VANILLA MERINGUE TART;137 15.21;BANANAS WITH RUM AND MERINGUE;138 15.22;CHESTNUT MERINGUE CAKE;138 15.23;CREME FAVORITE;139 15.24;FRUIT VACHERIN;139 15.25;LEMON MERINGUE CAKE;140 15.26;MERINGUE BASKETS;141 15.27;PAVLOVA;141 16;CHAPTER 10. LUSH CAKES FOR THE DINNER TABLE;144 16.1;CHOCOLATE RUM CAKE;144 16.2;A FRENCH RUM CAKE;145 16.3;GINGER SPONGE GATEAU;145 16.4;GRIESTORTE WITH FRUIT AND CREAM;146 16.5;G-TEAU ST. HONORÈ ;146 16.6;H
ALVA CAKE;147 16.7;HAZELNUT AND COFFEE G-TEAU ;148 16.8;LEMON SPONGE G-TEAU ;149 16.9;ORANGE AND ALMOND CAKE;150 16.10;SHERRY CAKE;150 16.11;BRANDY AND ALMOND CAKE;151 16.12;BRANDY AND HAZELNUT G-TEAU ;152 16.13;CHOCOLATE AND RUM G-TEAU;152 16.14;KIRSCH AND ALMOND G-TEAU;155 16.15;SHERRY G-TEAU;155 17;CHAPTER 11. CHEESE OR CURD CAKES AND OTHER DELICACIES MADE WITH COTTAGE CHEESE AND SOUR CREAM;158 17.1;BAKED RASPBERRY PUDDING;158 17.2;CCEUR À LA CREMÈ;159 17.3;CREAM CHEESE STRÜDEL;159 17.4;CURD CAKE;160 17.5;FRUIT WITH SOUR CREAM AND MACAROONS;160 17.6;LEMON CHEESECAKE;160 17.7;PASKHA;161 17.8;PINEAPPLE CHEESECAKE;162 17.9;SOUR CREAM PEACH PIE;162 17.10;BANANAS IN SOUR CREAM;163 18;CHAPTER 12. A GALAXY OF COLD SWEETS;164 18.1;CHOCOLATE AND RUM SOUFFLÈ;166 18.2;COFFEE SOUFFLÈ;167 18.3;GOOSEBERRY SOUFFLÈ;168 18.4;LEMON SOUFFLÈ;168 18.5;MILANAISE SOUFFLÈ;169 18.6;SHERRY SOUFFLÈ;169 18.7;STRAWBERRY SOUFFLÈ;170 18.8;EVERLASTING SYLLABUB;171 18.9;LES CRÈMETS;179 18.10;CLEAR LEMON JELLY;179 18.11;COFFEE CREAM;180 18.12;FLAMRI DE SEMOULE;181 18.13;FRUIT WHIP;181 18.14;GOOSEBERRY FOOL;181 18.15;ÎL FLOTTANTE;182 18.16;JELLY WHIP;182 18.17;LEMON CREAM;183 18.18;LEMON EGG JELLIES;183 18.19;LEMON SOLID;183 18.20;LEMON SPONGE;184 18.21;MARQUISE ALICE;184 18.22;NORFOLK JELLY;185 18.23;NORWEGIAN CREAM;189 18.24;ORANGE JELLY;190 18.25;PEARS WITH ORANGE CREAM;190 18.26;PETITS POTS DE CHOCOLAT;191 18.27;PINEAPPLE AND BANANA CREAM;191 18.28;PINEAPPLE CHARLOTTE;194 18.29;PINEAPPLE SPONGE No. 1;194 18.30;PINEAPPLE SPONGE No. 2;194 18.31;PRUNE AND BANANA MOULD;195 18.32;RASPBERRY MOUSSE;195 18.33;RASPBERRY SPONGE;195 18.34;RHUBARB JELLIES;196 18.35;RHUBARB SPONGE;196 18.36;SAGO ORANGE SPONGE;196 18.37;SUMMER PUDDING;197 18.38;TRIFLE;197 18.39;TIPSY CAKE;199 18.40;ZABAIONE;199 19;CHAPTER 13. ICE-CREAM ON THE MENU;201 19.1;MAKING YOUR OWN ICE-CREAM;201 19.2;A SIMPLE VANILLA ICE-CREAM;202 19.3;PÊCHE MELBA;203 19.4;POIRES BELLE HÈLÈNE;203 19.5;VANILLA ICE-CREAM WITH MARRONS;204 19.6;BAKED ALA
SKA;204 19.7;MELON WITH ICE-CREAM AND MERINGUE;204 19.8;ALMOND CREAM ICE;205 19.9;APRICOT CREAM ICE;205 19.10;BANANA CREAM ICE;206 19.11;BROWN BREAD ICE-CREAM;206 19.12;CHOCOLATE ICE-CREAM;206 19.13;CHOCOLATE RIPPLE ICE-CREAM;207 19.14;COCONUT ICE-CREAM;207 19.15;COFFEE ICE-CREAM No. 1;207 19.16;COFFEE ICE-CREAM No. 2;208 19.17;GINGER CREAM ICE;208 19.18;HAZELNUT CREAM ICE;208 19.19;LEMON CREAM ICE;209 19.20;ORANGE CREAM ICE;209 19.21;PEPPERMINT CREAM ICE;209 19.22;PINEAPPLE CREAM ICE;210 19.23;RASPBERRY CREAM ICE;210 19.24;TANGERINE CREAM ICE;210 19.25;APPLE WATER ICE;211 19.26;APRICOT WATER ICE;212 19.27;BLACKBERRY WATER ICE;212 19.28;BLACKCURRANT WATER ICE No. 1;213 19.29;BLACKCURRANT WATER ICE No. 2;213 19.30;COFFEE GRANITE;213 19.31;CRÈME DE MENTHE WATER ICE;214 19.32;GRAPEFRUIT WATER ICE;214 19.33;LEMON WATER ICE;214 19.34;ORANGE AND LEMON WATER ICE;215 19.35;PASSION FRUIT WATER ICE;215 19.36;PINEAPPLE WATER ICE;215 19.37;RASPBERRY WATER ICE;216 19.38;SEVILLE ORANGE WATER ICE;216 19.39;STRAWBERRY WATER ICE WITH CREAM;216 19.40;TANGERINE WATER ICE;217 20;CHAPTER 14. PETITS FOURS, FRIANDISES AND DESSERT BISCUITS;218 20.1;ALMOND PETITS FOURS;218 20.2;BOULES DE NEIGE;218 20.3;CARAMEL DATES;219 20.4;CARAMEL CHERRIES OR GRAPES;219 20.5;CARAMEL WALNUTS;219 20.6;CHERRY AND ALMOND BALLS;220 20.7;CHERRY HORNS;220 20.8;COCONUT KISSES;221 20.9;COLETTES;221 20.10;GINGER AND ALMOND PETITS FOURS;221 20.11;GINGER TRUFFLES;222 20.12;RUM TRUFFLES;222 20.13;ALMOND MACAROONS;222 20.14;ALMOND TUILES;222 20.15;DUTCH FANS;223 20.16;FLORENTINES;223 20.17;LANGUES DE CHAT;223 20.18;VIENNESE BISCUITS;225 21;CHAPTER 15. USEFUL FUNDAMENTALS PASTRY-MAKING, SWEET SAUCES, FLAVOURINGS AND SIMPLE GARNISHES, HANDY MEASURES, BRITISH AND AMERICAN MEASURES;226 21.1;SHORT-CRUST PASTRY;226 21.2;P-TE SUCRÈE;228 21.3;SWEET PASTE;228 21.4;PUFF PASTRY;228 21.5;CHOUX PASTRY;230 21.6;STRÜDEL PASTE;230 21.7;CHOCOLATE SAUCE;231 21.8;CUSTARD SAUCE PLAIN;231 21.9;CUSTARD SAUCE-RICHER;231 21.10;CRÈME À l'ANGLA
ISE;232 21.11;FUDGE SAUCE;232 21.12;GINGER SAUCE;232 21.13;HARD SAUCES;232 21.14;LEMON AND SYRUP SAUCE;233 21.15;JAM OR MARMALADE SAUCE;233 21.16;SABAYON SAUCE;233 21.17;SWEET WHITE SAUCE;233 22;INDEX;238