Bohemian-American Cook Book/Puffed Puddings
Puffed Puddings.—Nákypy.
Bohemian puddings are somewhat different than American or English puddings, that is they are all lighter and may be called puffed puddings. To make these successfully, the cook must remember the following: the whites must be beaten very stiff and must be folded into the batter very carefully. The baking dish must be shallow, in order that the oven heat permeates evenly. The dish should be well buttered and dusted with bread crumbs, and it must be only half filled with batter. Finally, the cook must time herself so that the pudding is eaten immediately after being taken out of the oven.
704. FARINA PUFFED PUDDING.
Krupičný nákyp.
Make a thick porridge of one quart of milk and a cup and a quarter of farina (half a pound). Cream three tablespoons of butter, add gradually six yolks, then the boiled and cooled porridge, six tablespoons of sugar, the grated rind of half a lemon, mix together, add a pinch of salt and finally fold in carefully the six whites beaten stiff. Pour into a buttered dish dusted with crumbs, sprinkle with sugar, and bake forty-five minutes in a fairly hot oven. You may use bread crumbs, doughdrops or noodles boiled in milk, instead of farina.
705. FRENCH ROLL PUFFED PUDDING.
Žemlový nákyp.
Pare the crust from four rolls, soak them in milk, and mix until it forms a thick mush. Then add half a cup of sugar, a fourth of a pound of blanched almonds pounded to a paste, a bit of grated lemon rind, eight yolks and a dash of salt. Mix thoroughly, fold in the eight whites beaten stiff, and bake as directed half an hour.
706. RICE PUFFED PUDDING No. 1.
Rýžový nákyp.
Boil a cup of carefully picked and washed rice in milk or cream until thick, then cool. When cool, add two tablespoons of butter, eight yolks, half a cup of sugar, vanilla to taste, a pinch of grated lemon rind and a dash of salt. Cream all together fifteen minutes, then fold in carefully the eight whites beaten stiff, pour into a buttered baking dish, sprinkle with sugar, bake forty-five minutes, dust again with sugar and serve. Sago puffed pudding is prepared in the same way.
707. RICE PUFFED PUDDING No. 2.
Rýžový nákyp na jiný způsob.
Wash a cup of rice, put it in boiling water and boil ten minutes, drain, and let stand uncovered a while. Then add a heaping tablespoon of butter, stirring it in with a fork, a dash of salt, and a cup of milk. Boil slowly half an hour, until the rice is done. Turn into a dish, add a bit of grated nutmeg, two tablespoons or more of sugar, four beaten yolks, and finally four whites beaten stiff. Pour into a buttered dish and bake in a hot oven. When done, sprinkle with sugar and serve.
708. RICE PUFFED PUDDING No. 3.
Rýžový nákyp ještě na jiný způsob.
Wash a cup of rice in hot water, then pour over it boiling milk and boil until half done, over a slow fire. When cool, add five yolks beaten with sugar to taste, a pinch of grated lemon rind and a dash of lemon juice. Finally add the five whites beaten stiff and pour into a buttered pan, sprinkled with bread crumbs. Place this in another dish containing hot water, cover, place over a slow fire for forty-five minutes. Then place in the oven for fifteen minutes, in order that the top will brown.
709. RICE PUFFED PUDDING No. 4.
Rýžový nákyp ještě na jiný způsob.
Boil a cup of rice in a quart of milk, and when done, cool. Fry bread crumbs in butter. Beat five eggs. Butter a baking dish, sprinkle with the fried crumbs, place in it about an inch of the rice, spread with beaten eggs, raisins, sugar, cinnamon and bits of butter, then a layer of rice and continue until you have three layers of rice. Bake in a slow oven.
710. CORNSTARCH PUFFED PUDDING.
Nákyp z kukuřičné škrobové mouky.
Boil a cup of milk. Mix smooth one and a half tablespoons of cornstarch with two tablespoons of water and a pinch of salt and add it to the boiling milk. When thick and smooth, take from the stove. When partially cool, fold in one beaten white, and fill individual cups with the mixture. Make a sauce as follows: boil a quart of milk, add one yolk beaten with three tablespoons of sugar and a tablespoon of cold milk, stir constantly and when thick add a few drops of vanilla and cool. Turn each cup of pudding on a plate, pour the custard over it and serve.
711. FRENCH PUFFED PUDDING.
Chlebový nákyp.
Peel apples and slice them thin, then steam until tender. Put a layer of bread crumbs in a buttered baking dish, then a layer of apples, sprinkle with cinnamon, sugar, seedless raisins and chopped blanched almonds, follow with a layer of crumbs and proceed thus until you have used all. Beat three whole eggs and three yolks, (leaving aside three whites), with two cups of cream, pour over the pudding and bake one hour in a slow oven. When done, cover with the three whites beaten stiff and put back in the oven for a moment or two.
712. BREAD PUFFED PUDDING WITH WINE.
Chlebový nákyp s vínem.
Cream two tablespoons of butter, add four yolks, one at the time, adding a tablespoon of sugar to each yolk. Add a bit of grated lemon rind, a tablespoon or two of grated blanched almonds and four tablespoons of bread crumbs. Fold in the four whites beaten very stiff, pour into a buttered dish and bake. When done, turn into a pudding dish, pour over it a cup of hot wine properly sweetened and serve.
713. CHOCOLATE PUFFED PUDDING.
Čokoládový nákyp.
Moisten three tablespoons of bread crumbs with milk, add two tablespoons of butter, two tablespoons of sugar, and boil all together, stirring constantly, then cool. Then add four squares of grated chocolate, a bit of grated lemon rind, six yolks and mix together thoroughly, adding finally the six whites beaten stiff. Pour into a buttered baking dish. Sprinkle with crumbs, bake slowly, turn out, sprinkle with sugar and serve.
714. STRAWBERRY PUFFED PUDDING.
Jahodový nákyp.
Mash and put through a sieve a quart of nice strawberries. Melt a small cup of sugar in a bit of water over the fire, but do not let it brown. Pour into a dish, add the strawberries, mix together, fold in carefully ten whites beaten stiff, and stir slowly, until very stiff. Butter a baking dish, put the mixture into it, heaping it up, sprinkle with powdered sugar and bake slowly. When it begins to crack, it is done. Raspberry pudding is prepared this way also.
715. POPPY SEED PUFFED PUDDING.
Makový nákyp.
Pound or grind fine four tablespoons of poppy seed, add two tablespoons of sugar, two tablespoons of almond paste, the grated rind of one lemon, seven cloves powdered, five yolks, and cream or beat fifteen minutes, then add five whites beaten stiff, and pour into a dish that has been buttered and sprinkled with crumbs. Steam one hour. Serve with chocolate sauce.
716. CHERRY PUFFED PUDDING.
Třešňový nákyp.
Soak six slices of bread in boiling milk, having cut away the crust. Place in a pan with three tablespoons of melted butter and mix until smooth. Take it away from the fire, add a bit of grated lemon rind, three tablespoons of sugar, and when cool, add six yolks and mix together. Pit a pound of cherries, stew them a bit with sugar and wine, drain well and add to the rest, mixing together. Finally fold in six whites beaten stiff. Butter a baking dish, sprinkle with bread crumbs, pour in the batter and steam forty-five minutes. Serve with cherry sauce.
717. CREAM PUFFED PUDDING.
Smetanový nákyp.
Cream two tablespoons of butter, add a fourth of a pound of blanched almonds pounded to a paste, half a cup of sugar, eight yolks, a cup of thick sour cream, the grated rind of half a lemon, and cream all together at least fifteen minutes, then fold in eight whites beaten stiff. Bake in a buttered dish. When done, turn out, sprinkle with powdered sugar and serve.
718. PRUNE PUFFED PUDDING.
Švestkový nákyp.
Cream six yolks with half a cup of sugar, then add a few grated blanched almonds, the grated rind of half a lemon, and a bit of butter. Have ready half a pound of boiled and stoned prunes, saving the liquor or juice from these and pouring same over the crumbs of four slices of bread. Chop the prunes fine, mix with the bread crumbs and add to the first mentioned mixture. Fold in six whites beaten stiff. Pour into a buttered dish and steam one hour, that is, place the pudding in another dish containing hot water, cover well, and place in the oven. When done, turn out, sprinkle with powdered sugar and rum.