Mrs. Beeton's Book of Household Management 28 – Beeton · Verses Across
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Mrs. Beeton's Book of Household Management 28Mrs. Beeton's Book of Household Management (part 28)
18
Literature · Technology
Mrs. Beeton's Book of Household Management 28
Mrs. Beeton's Book of Household Management (part 28)
BeetonEnglish
Time.--1/2 to 3/4 hour.
Average cost, 1s. 10d.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
II.
(More Economical.)
1229. INGREDIENTS.--12 large apples, 6 oz. of moist sugar, 1/4 lb. of butter, 4 eggs, 1 pint of bread crumbs.
Mode.--Pare, core, and cut the apples, as for sauce, and boil them until reduced to a pulp; then add the butter, melted, and the eggs, which should be well whisked. Beat up the pudding for 2 or 3 minutes; butter a pie-dish; put in a layer of bread crumbs, then the apple, and then another layer of bread crumbs; flake over these a few tiny pieces of butter, and bake for about 1/2 hour.
Time.--About 1/2 hour.
Average cost, 1s. 3d.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
Note.--A very good economical pudding may be made merely with apples, boiled and sweetened, with the addition of a few strips of lemon-peel. A layer of bread crumbs should be placed above and below the apples, and the pudding baked for 1/2 hour.
CONSTITUENTS OF THE APPLE.--All apples contain sugar, malic acid, or the acid of apples; mucilage, or gum; woody fibre, and water; together with some aroma, on which their peculiar flavour depends. The hard acid kinds are unwholesome if eaten raw; but by the process of cooking, a great deal of this acid is decomposed and converted into sugar. The sweet and mellow kinds form a valuable addition to the dessert. A great part of the acid juice is converted into sugar as the fruit ripens, and even after it is gathered, by natural process, termed maturation; but, when apples decay, the sugar is changed into a bitter principle, and the mucilage becomes mouldy and offensive. Old cheese has a remarkable effect in meliorating the apple when eaten; probably from the volatile alkali or ammonia of the cheese neutralizing its acid.
RICH SWEET APPLE PUDDING.
1230. INGREDIENTS.--1/2 lb. of bread crumbs, 1/2 lb. of suet, 1/2 lb. of currants, 1/2 lb. of apples, 1/2 lb. of moist sugar, 6 eggs, 12 sweet almonds, 1/2 saltspoonful of grated nutmeg, 1 wineglassful of brandy.
Mode.--Chop the suet very fine; wash the currants, dry them, and pick away the stalks and pieces of grit; pare, core, and chop the apple, and grate the bread into fine crumbs, and mince the almonds. Mix all these ingredients together, adding the sugar and nutmeg; beat up the eggs, omitting the whites of three; stir these to the pudding, and when all is well mixed, add the brandy, and put the pudding into a buttered mould; tie down with a cloth, put it into boiling water, and let it boil for 3 hours.
Time.--3 hours.
Average cost, 2s.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
TO PRESERVE APPLES.--The best mode of preserving apples is to carry them at once to the fruit-room, where they should be put upon shelves, covered with white paper, after gently wiping each of the fruit. The room should be dry, and well aired, but should not admit the sun. The finer and larger kinds of fruit should not be allowed to touch each other, but should be kept separate. For this purpose, a number of shallow trays should be provided, supported by racks or stands above each other. In very cold frosty weather, means should be adopted for warming the room.
BAKED APPLE PUDDING.
(Very Good.)
1231. INGREDIENTS.--5 moderate-sized apples, 2 tablespoonfuls of finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little grated nutmeg.
Mode.--Mix the flour to a smooth batter with the milk; add the eggs, which should be well whisked, and put this batter into a well-buttered pie-dish. Wipe the apples clean, but do not pare them; cut them in halves, and take out the cores; lay them in the batter, rind uppermost; shake the suet on the top, over which, also grate a little nutmeg; bake in a moderate oven for an hour, and cover, when served, with sifted loaf sugar. This pudding is also very good with the apples pared, sliced, and mixed with the batter.
Time.--1 hour.
Average cost, 9d.
Sufficient for 5 or 6 persons.
BOILED APPLE PUDDING.
1232. INGREDIENTS.--Crust No. 1215, apples, sugar to taste, 1 small teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of lemon-juice.
Mode.--Make a butter-crust by recipe No. 1213, or a suet one by recipe No. 1215, using for a moderate-sized pudding from 3/4 to 1 lb. of flour, with the other ingredients in proportion. Butter a basin; line it with some of the paste; pare, core, and cut the apples into slices, and fill the basin with these; add the sugar, the lemon-peel and juice, and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water. Let it boil from 1-1/2 to 2-1/2 hours, according to the size; then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust so soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with the water all the time, and not to allow it to stop boiling.
Time.--From 1-1/2 to 2-1/2 hours, according to the size of the pudding and the quality of the apples.
Average cost, 10d.
Sufficient, made with 1 lb. of flour, for 7 or 8 persons.
Seasonable from August to March; but the apples become flavourless and scarce after February.
APPLE TART OR PIE.
1233. INGREDIENTS.--Puff-paste No. 1205 or 1206, apples; to every lb. of unpared apples allow 2 oz. of moist sugar, 1/2 teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice.
Mode.--Make 1/2 lb. of puff-paste by either of the above-named recipes, place a border of it round the edge of a pie-dish, and fill it with apples pared, cored, and cut into slices; sweeten with moist sugar, add the lemon-peel and juice, and 2 or 3 tablespoonfuls of water; cover with crust, cut it evenly round close to the edge of the pie-dish, and bake in a hot oven from 1/2 to 3/4 hour, or rather longer, should the pie be very large. When it is three-parts done, take it out of the oven, put the white of an egg on a plate, and, with the blade of a knife, whisk it to a froth; brush the pie over with this, then sprinkle upon it some sifted sugar, and then a few drops of water. Put the pie back into the oven, and finish baking, and be particularly careful that it does not catch or burn, which it is very liable to do after the crust is iced. If made with a plain crust, the icing may be omitted.
Time.--1/2 hour before the crust is iced; 10 to 15 minutes afterwards.
Average cost, 9d.
Sufficient.--Allow 2 lbs. of apples for a tart for 6 persons.
Seasonable from August to March; but the apples become flavourless after February.
Note.--Many things are suggested for the flavouring of apple pie; some say 2 or 3 tablespoonfuls of beer, others the same quantity of sherry, which very much improve the taste; whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince.
QUINCES.--The environs of Corinth originally produced the most beautiful quinces, but the plant was subsequently introduced into Gaul with the most perfect success. The ancients preserved the fruit by placing it, with its branches and leaves, in a vessel filled with honey or sweet wine, which was reduced to half the quantity by ebullition. Quinces may be profitably cultivated in this country as a variety with other fruit-trees, and may be planted in espaliers or as standards. A very fine-flavoured marmalade may be prepared from quinces, and a small portion of quince in apple pie much improves its flavour. The French use quinces for flavouring many sauces. This fruit has the remarkable peculiarity of exhaling an agreeable odour, taken singly; but when in any quantity, or when they are stowed away in a drawer or close room, the pleasant aroma becomes an intolerable stench, although the fruit may be perfectly sound; it is therefore desirable that, as but a few quinces are required for keeping, they should be kept in a high and dry loft, and out of the way of the rooms used by the family.
CREAMED APPLE TART.
1234. INGREDIENTS.--Puff-crust No. 1205 or 1206, apples; to every lb. of pared and cored apples, allow 2 oz. of moist sugar, 1/2 teaspoonful of minced lemon-peel, 1 tablespoonful of lemon-juice, 1/2 pint of boiled custard.
Mode.--Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice.
Time.--1/2 to 3/4 hour.
Average cost, 1s. 3d.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
APPLE SNOWBALLS.
1235. INGREDIENTS.--2 teacupfuls of rice, apples, moist sugar, cloves.
Mode.--Boil the rice in milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve.
Time.--1/2 hour to boil the rice separately; 1/2 to 1 hour with the apple.
Seasonable from August to March.
APPLE TOURTE OR CAKE.
(German Recipe.)
1236. INGREDIENTS.--10 or 12 apples, sugar to taste, the rind of 1 small lemon, 3 eggs, 1/4 pint of cream or milk, 1/4 lb. of butter, 3/4 lb. of good short crust No. 1211, 3 oz. of sweet almonds.
Mode.--Pare, core, and cut the apples into small pieces; put sufficient moist sugar to sweeten them into a basin; add the lemon-peel, which should be finely minced, and the cream; stir these ingredients well, whisk the eggs, and melt the butter; mix altogether, add the sliced apple, and let these be well stirred into the mixture. Line a large round plate with the paste, place a narrow rim of the same round the outer edge, and lay the apples thickly in the middle. Blanch the almonds, cut them into long shreds, and strew over the top of the apples, and bake from 1/2 to 3/4 hour, taking care that the almonds do not get burnt: when done, strew some sifted sugar over the top, and serve. This tourte may be eaten either hot or cold, and is sufficient to fill 2 large-sized plates.
Time.--1/2 to 3/4 hour.
Average cost, 2s. 2d.
Sufficient for 2 large-sized tourtes.
Seasonable from August to March.
APPLES.--No fruit is so universally popular as the apple. It is grown extensively for cider, but many sorts are cultivated for the table. The apple, uncooked, is less digestible than the pear; the degree of digestibility varying according to the firmness of its texture and flavour. Very wholesome and delicious jellies, marmalades, and sweetmeats are prepared from it. Entremets of apples are made in great variety. Apples, when peeled, cored, and well cooked, are a most grateful food for the dyspeptic.
ALMA PUDDING.
1237. INGREDIENTS.--1/2 lb. of fresh butter, 1/2 lb. of powdered sugar, 1/2 lb. of flour, 1/4 lb. of currants, 4 eggs.
Mode.--Beat the butter to a thick cream, strew in, by degrees, the sugar, and mix both these well together; then dredge the flour in gradually, add the currants, and moisten with the eggs, which should be well beaten. When all the ingredients are well stirred and mixed, butter a mould that will hold the mixture exactly, tie it down with a cloth, put the pudding into boiling water, and boil for 5 hours; when turned out, strew some powdered sugar over it, and serve.
Time.--6 hours. Average cost, 1s. 6d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
BAKED APRICOT PUDDING.
1238. INGREDIENTS.--12 large apricots, 3/4 pint of bread crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry.
Mode.--Make the milk boiling hot, and pour it on to the bread crumbs; when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from 1/2 to 3/4 hour.
Time.--1/2 to 3/4 hour. Average cost, in full season, 1s. 6d.
Sufficient for 4 or 5 persons.
Seasonable in August, September, and October.
APRICOT TART.
1239. INGREDIENTS.--12 or 14 apricots, sugar to taste, puff-paste or short crust.
Mode.--Break the apricots in half, take out the stones, and put them into a pie-dish, in the centre of which place a very small cup or jar, bottom uppermost; sweeten with good moist sugar, but add no water. Line the edge of the dish with paste, put on the cover, and ornament the pie in any of the usual modes. Bake from 1/2 to 3/4 hour, according to size; and if puff-paste is used, glaze it about 10 minutes before the pie is done, and put it into the oven again to set the glaze. Short crust merely requires a little sifted sugar sprinkled over it before being sent to table.
Time.--1/2 to 3/4 hour. Average cost, in full season, 1s.
Sufficient for 4 or 5 persons.
Seasonable in August, September, and October; green ones rather earlier.
Note.--Green apricots make very good tarts, but they should be boiled with a little sugar and water before they are covered with the crust.
APRICOTS.--The apricot is indigenous to the plains of Armenia, but is now cultivated in almost every climate, temperate or tropical. There are several varieties. The skin of this fruit has a perfumed flavour, highly esteemed. A good apricot, when perfectly ripe, is an excellent fruit. It has been somewhat condemned for its laxative qualities, but this has possibly arisen from the fruit having been eaten unripe, or in too great excess. Delicate persons should not eat the apricot uncooked, without a liberal allowance of powdered sugar. The apricot makes excellent jam and marmalade, and there are several foreign preparations of it which are considered great luxuries.
BAKED OR BOILED ARROWROOT PUDDING.
1240. INGREDIENTS.--2 tablespoonfuls of arrowroot, 1-1/2 pint of milk, 1 oz. of butter, the rind of 1/2 lemon, 2 heaped tablespoonfuls of moist sugar, a little grated nutmeg.
Mode.--Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour; when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar. Put the mixture into a pie-dish, round which has been placed a border of paste, grate a little nutmeg over the top, and bake the pudding from 1 to 1-1/4 hour, in a moderate oven, or boil it the same length of time in a well-buttered basin. To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 3 well-whisked eggs, and add a tablespoonful of brandy. For a nursery pudding, the addition of the latter ingredients will be found quite superfluous, as also the paste round the edge of the dish.
Time.--1 to 1-1/4 hour, baked or boiled. Average cost, 7d.
Sufficient for 5 or 6 persons. Seasonable at any time.
ARROWROOT.--In India, and in the colonies, by the process of rasping, they extract from a vegetable (Maranta arundinacea) a sediment nearly resembling tapioca. The grated pulp is sifted into a quantity of water, from which it is afterwards strained and dried, and the sediment thus produced is called arrowroot. Its qualities closely resemble those of tapioca.
A BACHELOR'S PUDDING.
1241. INGREDIENTS.--4 oz. of grated bread, 4 oz. of currants, 4 oz. of apples, 2 oz. of sugar, 3 eggs, a few drops of essence of lemon, a little grated nutmeg.
Mode.--Pare, core, and mince the apples very finely, sufficient, when minced, to make 4 oz.; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and, when all is thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for 3 hours.
Time.--3 hours. Average cost, 9d.
Sufficient for 4 or 5 persons. Seasonable from August to March.
BAKEWELL PUDDING.
(Very Rich.)
I.
1242. INGREDIENTS.--1/4 lb. of puff-paste, 5 eggs, 6 oz. of sugar, 1/4 lb. of butter, 1 oz. of almonds, jam.
Mode.--Cover a dish with thin paste, and put over this a layer of any kind of jam, 1/2 inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the sifted sugar, the butter, which should be melted, and the almonds, which should be well pounded; beat all together until well mixed, then pour it into the dish over the jam, and bake for an hour in a moderate oven.
Time.--1 hour. Average cost, 1s. 6d.
Sufficient for 4 or 6 persons. Seasonable at any time.
II.
1243. INGREDIENTS.--3/4 pint of bread crumbs, 1 pint of milk, 4 eggs, 2 oz. of sugar, 3 oz. of butter, 1 oz. of pounded almonds, jam.
Mode.--Put the bread crumbs at the bottom of a pie-dish, then over them a layer of jam of any kind that may be preferred; mix the milk and eggs together; add the sugar, butter, and pounded almonds; beat fill well together; pour it into the dish, and bake in a moderate oven for 1 hour.
Time.--1 hour. Average cost. 1s. 3d. to 1s. 6d.
Sufficient for 4 or 5 persons. Seasonable at any time.
BARONESS PUDDING.
(Author's Recipe.)
1244. INGREDIENTS.--3/4 lb. of suet, 3/4 lb. of raisins weighed after being stoned, 3/4 lb. of flour, 1/2 pint of milk, 1/4 saltspoonful of salt.
Mode.--Prepare the suet, by carefully freeing it from skin, and chop it finely; stone the raisins, and cut them in halves, and mix both these ingredients with the salt and flour; moisten the whole with the above proportion of milk, stir the mixture well, and tie the pudding in a floured cloth, which has been previously wrung out in boiling water. Put the pudding into a saucepan of boiling water, and let it boil, without ceasing, 4-1/2 hours. Serve merely with plain sifted sugar, a little of which may be sprinkled over the pudding.
Time.--4-1/2 hours. Average cost, 1s. 4d.
Sufficient for 7 or 8 persons.
Seasonable in winter, when fresh fruit is not obtainable.
Note.--This pudding the editress cannot too highly recommend. The recipe was kindly given to her family by a lady who bore the title here prefixed to it; and with all who have partaken of it, it is an especial favourite. Nothing is of greater consequence, in the above directions, than attention to the time of boiling, which should never be less than that mentioned.
BARBERRY TART.
1245. INGREDIENTS.--To every lb. of barberries allow 3/4 lb. of lump sugar; paste.
Mode.--Pick the barberries from the stalks, and put the fruit into a stone jar; place this jar in boiling water, and let it simmer very slowly until the fruit is soft; then put it into a preserving-pan with the sugar, and boil gently for 15 minutes; line a tartlet-pan with paste, bake it, and, when the paste is cold, fill with the barberries, and ornament the tart with a few baked leaves of paste, cut out, as shown in the engraving.
Time.--1/4 hour to bake the tart.
Average cost, 4d. per pint.
Seasonable in autumn.
BARBERRIES (Berberris vulgaris.)--A fruit of such great acidity, that even birds refuse to eat it. In this respect, it nearly approaches the tamarind. When boiled with sugar, it makes a very agreeable preserve or jelly, according to the different modes of preparing it. Barberries are also used as a dry sweetmeat, and in sugarplums or comfits; are pickled with vinegar, and are used for various culinary purposes. They are well calculated to allay heat and thirst in persons afflicted with fevers. The berries, arranged on bunches of nice curled parsley, make an exceedingly pretty garnish for supper-dishes, particularly for white meats, like boiled fowl à la Béchamel, the three colours, scarlet, green, and white, contrasting so well, and producing a very good effect.
BAKED BATTER PUDDING.
1246. INGREDIENTS.--1-1/4 pint of milk, 4 tablespoonfuls of flour, 2 oz. of butter, 4 eggs, a little salt.
Mode.--Mix the flour with a small quantity of cold milk; make the remainder hot, and pour it on to the flour, keeping the mixture well stirred; add the butter, eggs, and salt; beat the whole well, and put the pudding into a buttered pie-dish; bake for 3/4 hour, and serve with sweet sauce, wine sauce, or stewed fruit. Baked in small cups, this makes very pretty little puddings, and should be eaten with the same accompaniments as above.
Time.--3/4 hour. Average cost, 9d.
Sufficient for 5 or 6 persons. Seasonable at any time.
BAKED BATTER PUDDING, with Dried or Fresh Fruit.
1247. INGREDIENTS.--1-1/4 pint of milk, 4 tablespoonfuls of flour, 3 eggs, 2 oz. of finely-shredded suet, 1/4 lb. of currants, a pinch of salt.
Mode.--Mix the milk, flour, and eggs to a smooth batter; add a little salt, the suet, and the currants, which should be well washed, picked, and dried; put the mixture into a buttered pie-dish, and bake in a moderate oven for 1-1/4 hour. When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries, or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Boiled batter pudding, with fruit, is made in the same manner, by putting the fruit into a buttered basin, and filling it up with batter made in the above proportion, but omitting the suet. It must be sent quickly to table, and covered plentifully with sifted sugar.
Time.--Baked batter pudding, with fruit, 1-1/4 to 1-1/2 hour; boiled ditto, 1-1/2 to 1-3/4 hour, allowing that both are made with the above proportion of batter. Smaller puddings will be done enough in 3/4 or 1 hour.
Average cost, 10d.
Sufficient for 7 or 8 persons.
Seasonable at any time, with dried fruits.
BOILED BATTER PUDDING.
1248. INGREDIENTS.--3 eggs, 1 oz. of butter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt.
Mode.--Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for 1-1/4 hour. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind: when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.
Time.--1-1/4 hour in a basin, 1 hour in a cloth. Average cost, 7d.
Sufficient for 5 or 6 persons. Seasonable at any time.
ORANGE BATTER PUDDING.
1249. INGREDIENTS.--4 eggs, 1 pint of milk, 1-1/4 oz. of loaf sugar, 3 tablespoonfuls of flour.
Mode.--Make the batter with the above ingredients, put it into a well-buttered basin, tie it down with a cloth, and boil for 1 hour. As soon as it is turned out of the basin, put a small jar of orange marmalade all over the top, and send the pudding very quickly to table.
Time.--1 hour. Average cost, with the marmalade, 1s. 3d.
Sufficient for 5 or 6 persons.
Seasonable at any time; but more suitable for a winter pudding.
BAKED BREAD PUDDING.
1250. INGREDIENTS.--1/2 lb. of grated bread, 1 pint of milk, 4 eggs, 4 oz. of butter, 4 oz. of moist sugar, 2 oz. of candied peel, 6 bitter almonds, 1 tablespoonful of brandy.
Mode.--Put the milk into a stewpan, with the bitter almonds; let it infuse for 1/4 hour; bring it to the boiling point; strain it on to the bread crumbs, and let these remain till cold; then add the eggs, which should be well whisked, the butter, sugar, and brandy, and beat the pudding well until all the ingredients are thoroughly mixed; line the bottom of a pie-dish with the candied peel sliced thin, put in the mixture, and bake for nearly 3/4 hour.
Time.--Nearly 3/4 hour. Average cost, 1s. 4d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note.--A few currants may be substituted for the candied peel, and will be found an excellent addition to this pudding: they should be beaten in with the mixture, and not laid at the bottom of the pie-dish.
VERY PLAIN BREAD PUDDING.
1251. INGREDIENTS.--Odd pieces of crust or crumb of bread; to every quart allow 1/2 teaspoonful of salt, 1 teaspoonful of grated nutmeg, 3 oz. of moist sugar, 1/2 lb. of currants, 1-1/4 oz. of butter.
Mode.--Break the bread into small pieces, and pour on them as much boiling water as will soak them well. Let these stand till the water is cool; then press it out, and mash the bread with a fork until it is quite free from lumps. Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion; mix all well together, and put it into a well-buttered pie-dish. Smooth the surface with the back of a spoon, and place the butter in small pieces over the top; bake in a moderate oven for 1-1/2 hour, and serve very hot. Boiling milk substituted for the boiling water would very much improve this pudding.
Time.--1-1/2 hour. Average cost, 6d., exclusive of the bread.
Sufficient for 6 or 7 persons. Seasonable at any time.
BOILED BREAD PUDDING.
1252. INGREDIENTS.--1-1/2 pint of milk, 3/4 pint of bread crumbs, sugar to taste, 4 eggs, 1 oz. of butter, 3 oz. of currants, 1/4 teaspoonful of grated nutmeg.
Mode.--Make the milk boiling, and pour it on the bread crumbs; let these remain till cold; then add the other ingredients, taking care that the eggs are well beaten and the currants well washed, picked, and dried. Beat the pudding well, and put it into a buttered basin; tie it down tightly with a cloth, plunge it into boiling water, and boil for 1-1/4 hour; turn it out of the basin, and serve with sifted sugar. Any odd pieces or scraps of bread answer for this pudding; but they should be soaked overnight, and, when wanted for use, should have the water well squeezed from them.
Time.--1-1/4 hour. Average cost, 1s.
Sufficient for 6 or 7 persons. Seasonable at any time.
BREAD.--Bread contains, in its composition, in the form of vegetable albumen and vegetable fibrine, two of the chief constituents of flesh, and, in its incombustible constituents, the salts which are indispensable for sanguification, of the same quality and in the same proportion as flesh. But flesh contains, besides these, a number of substances which are entirely wanting in vegetable food; and on these peculiar constituents of flesh depend certain effects, by which it is essentially distinguished from other articles of food.
BROWN-BREAD PUDDING.
1253. INGREDIENTS.--3/4 lb. of brown-bread crumbs, 1/2 lb. of currants, 1/2 lb. of suet, 1/4 lb. of moist sugar, 4 eggs, 2 tablespoonfuls of brandy, 2 tablespoonfuls of cream, grated nutmeg to taste.
Mode.--Grate 3/4 lb. of crumbs from a stale brown loaf; add to these the currants and suet, and be particular that the latter is finely chopped. Put in the remaining ingredients; beat the pudding well for a few minutes; put it into a buttered basin or mould; tie it down tightly, and boil for nearly 4 hours. Send sweet sauce to table with it.
Time.--Nearly 4 hours. Average cost, 1s. 6d.
Sufficient for 6 or 7 persons.
Seasonable at any time; but more suitable for a winter pudding.
MINIATURE BREAD PUDDINGS.
1254. INGREDIENTS.--1 pint of milk, 1/2 lb. of bread crumbs, 4 eggs, 2 oz. of butter, sugar to taste, 2 tablespoonfuls of brandy, 1 teaspoonful of finely-minced lemon-peel.
Mode.--Make the milk boiling, pour it on to the bread crumbs, and let them soak for about 1/2 hour. Beat the eggs, mix these with the bread crumbs, add the remaining ingredients, and stir well until all is thoroughly mixed. Butter some small cups; rather more than half fill them with the mixture, and bake in a moderate oven from 20 minutes to 1/2 hour, and serve with sweet sauce. A few currants may be added to these puddings: about 3 oz. will be found sufficient for the above quantity.
Time.--20 minutes to 1/2 hour. Average cost, 10d.
Sufficient for 7 or 8 small puddings.
Seasonable at any time.
BAKED BREAD-AND-BUTTER PUDDING.
1255. INGREDIENTS.--9 thin slices of bread and butter, 1-1/2 pint of milk, 4 eggs, sugar to taste, 1/4 lb. of currants, flavouring of vanilla, grated lemon-peel or nutmeg.
Mode.--Cut 9 slices of bread and butter not very thick, and put them into a pie-dish, with currants between each layer and on the top. Sweeten and flavour the milk, either by infusing a little lemon-peel in it, or by adding a few drops of essence of vanilla; well whisk the eggs, and stir these to the milk. Strain this over the bread and butter, and bake in a moderate oven for 1 hour, or rather longer. This pudding may be very much enriched by adding cream, candied peel, or more eggs than stated above. It should not be turned out, but sent to table in the pie-dish, and is better for being made about 2 hours before it is baked.
Time.--1 hour, or rather longer. Average cost, 9d.
Sufficient for 6 or 7 persons.
Seasonable at any time.
BUTTER.--Butter is indispensable in almost all culinary preparations. Good fresh butter, used in moderation, is easily digested; it is softening, nutritious, and fattening, and is far more easily digested than any other of the oleaginous substances sometimes used in its place.
CABINET or CHANCELLOR'S PUDDING.
1256. INGREDIENTS.--1-1/2 oz. of candied peel, 4 oz. of currants, 4 dozen sultanas, a few slices of Savoy cake, sponge cake, a French roll, 4 eggs, 1 pint of milk, grated lemon-rind, 1/4 nutmeg, 3 table-spoonfuls of sugar.
Mode.--Melt some butter to a paste, and with it, well grease the mould or basin in which the pudding is to be boiled, taking care that it is buttered in every part. Cut the peel into thin slices, and place these in a fanciful device at the bottom of the mould, and fill in the spaces between with currants and sultanas; then add a few slices of sponge cake or French roll; drop a few drops of melted butter on these, and between each layer sprinkle a few currants. Proceed in this manner until the mould is nearly full; then flavour the milk with nutmeg and grated lemon-rind; add the sugar, and stir to this the eggs, which should be well beaten. Beat this mixture for a few minutes; then strain it into the mould, which should be quite full; tie a piece of buttered paper over it, and let it stand for 2 hours; then tie it down with a cloth, put it into boiling water, and let it boil slowly for 1 hour. In taking it up, let it stand for a minute or two before the cloth is removed; then quickly turn it out of the mould or basin, and serve with sweet sauce separately. The flavouring of this pudding may be varied by substituting for the lemon-rind essence of vanilla or bitter almonds; and it may be made much richer by using cream; but this is not at all necessary.
Time.--1 hour. Average cost, 1s. 3d.
Sufficient for 5 or 6 persons. Seasonable at any time.
A PLAIN CABINET or BOILED BREAD-AND-BUTTER PUDDING.
1257. INGREDIENTS.--2 oz. of raisins, a few thin slices of bread and butter, 3 eggs, 1 pint of milk, sugar to taste, 1/4 nutmeg.
Mode.--Butter a pudding-basin, and line the inside with a layer of raisins that have been previously stoned; then nearly fill the basin with slices of bread and butter with the crust cut off, and, in another basin, beat the eggs; add to them the milk, sugar, and grated nutmeg; mix all well together, and pour the whole on to the bread and butter; let it stand 1/2 hour, then tie a floured cloth over it; boil for 1 hour, and serve with sweet sauce. Care must be taken that the basin is quite full before the cloth is tied over.
Time.--1 hour. Average cost, 9d.
Sufficient for 5 or 6 persons. Seasonable at any time.
CANARY PUDDING.
1258. INGREDIENTS.--The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs.
Mode.--Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce.
Time.--2 hours. Average cost, 9d.
Sufficient for 4 or 5 persons. Seasonable at any time.
BAKED OR BOILED CARROT PUDDING.
1259. INGREDIENTS.--1/2 lb. of bread crumbs, 4 oz. of suet, 1/4 lb. of stoned raisins, 3/4 lb. of carrot, 1/4 lb. of currants, 3 oz. of sugar, 3 eggs, milk, 1/4 nutmeg.
Mode.--Boil the carrots until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2-1/2 hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve.
Time.--2-1/2 hours to boil; 1 hour to bake. Average cost, 1s. 2d.
Sufficient for 5 or 6 persons.
Seasonable from September to March.
CARROTS, says Liebig, contain the same kind of sugar as the juice of the sugar-cane.
ROYAL COBURG PUDDING.
1260. INGREDIENTS.--1 pint of new milk, 6 oz. of flour, 6 oz. of sugar, 6 oz. of butter, 6 oz. of currants, 6 eggs, brandy and grated nutmeg to taste.
Mode.--Mix the flour to a smooth batter with the milk, add the remaining ingredients gradually, and when well mixed, put it into four basins or moulds half full; bake for 3/4 hour, turn the puddings out on a dish, and serve with wine sauce.
Time.--3/4 hour. Average cost, 1s. 9d.
Sufficient for 7 or 8 persons. Seasonable at any time.
CHERRY TART.
1261. INGREDIENTS.--1-1/2 lb. of cherries, 2 small tablespoonfuls of moist sugar, 1/2 lb. of short crust, No. 1210 or 1211.
Mode.--Pick the stalks from the cherries, put them, with the sugar, into a deep pie-dish just capable of holding them, with a small cup placed upside down in the midst of them. Make a short crust with 1/2 lb. of flour, by either of the recipes 1210 or 1211; lay a border round the edge of the dish; put on the cover, and ornament the edges; bake in a brisk oven from 1/2 hour to 40 minutes; strew finely-sifted sugar over, and serve hot or cold, although the latter is the more usual mode. It is more economical to make two or three tarts at one time, as the trimmings from one tart answer for lining the edges of the dish for another, and so much paste is not required as when they are made singly. Unless for family use, never make fruit pies in very large dishes; select them, however, as deep as possible.
Time.--1/2 hour to 40 minutes.
Average cost, in full season, 8d.
Sufficient for 5 or 6 persons.
Seasonable in June, July, and August.
Note.--A few currants added to the cherries will be found to impart a nice piquant taste to them.
CHERRIES.--According to Lucullus, the cherry-tree was known in Asia in the year of Rome 680. Seventy different species of cherries, wild and cultivated, exist, which are distinguishable from each other by the difference of their form, size, and colour. The French distil from cherries a liqueur Darned kirsch-waser (eau de cérises); the Italians prepare, from a cherry called marusca, the liqueur named marasquin, sweeter and more agreeable than the former. The most wholesome cherries have a tender and delicate skin; those with a hard skin should be very carefully masticated. Sweetmeats, syrups, tarts, entremets, &c., of cherries, are universally approved.
COLD PUDDING.
1262. INGREDIENTS.--4 eggs, 1 pint of milk, sugar to taste, a little grated lemon-rind, 2 oz. of raisins, 4 tablespoonfuls of marmalade, a few slices of sponge cake.
Mode.--Sweeten the milk with lump sugar, add a little grated lemon-rind, and stir to this the eggs, which should be well whisked; line a buttered mould with the raisins, stoned and cut in half; spread the slices of cake with the marmalade, and place them in the mould; then pour in the custard, tie the pudding down with paper and a cloth, and boil gently for 1 hour: when cold, turn it out, and serve.
Time.--1 hour. Average cost, 1s. 1d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
COLLEGE PUDDINGS.
1263. INGREDIENTS.--1 pint of bread crumbs, 6 oz. of finely-chopped suet, 1/4 lb. of currants, a few thin slices of candied peel, 3 oz. of sugar, 1/4 nutmeg, 3 eggs, 4 tablespoonfuls of brandy.
Mode.--Put the bread crumbs into a basin; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these ingredients until they are thoroughly mixed. Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-shaped pieces; fry these in hot butter or lard, letting them stew in it until thoroughly done, and turn them two or three times, till of a fine light brown; drain them on a piece of blotting-paper before the fire; dish, and serve with wine sauce.
Time.--15 to 20 minutes. Average cost, 1s.
Sufficient for 7 or 8 puddings. Seasonable at any time.
CURRANT DUMPLINGS.
1264. INGREDIENTS.--1 lb. of flour, 6 oz. of suet, 1/2 lb. of currants, rather more than 1/2 pint of water.
Mode.--Chop the suet finely, mix it with the flour, and add the currants, which should be nicely washed, picked, and dried; mix the whole to a limp paste with the water (if wanted very nice, use milk); divide it into 7 or 8 dumplings; tie them in cloths, and boil for 1-1/4 hour. They may be boiled without a cloth: they should then be made into round balls, and dropped into boiling water, and should be moved about at first, to prevent them from sticking to the bottom of the saucepan. Serve with a cut lemon, cold butter, and sifted sugar.
Time.--In a cloth, 1-1/4 hour; without, 3/4 hour.
Average cost, 9 d.
Sufficient for 6 or 7 persons.
Seasonable at any time.
ZANTE CURRANTS.--The dried fruit which goes by the name of currants in grocers' shops is not a currant really, but a small kind of grape, chiefly cultivated in the Morea and the Ionian Islands, Corfu, Zante, &c. Those of Zante are cultivated in an immense plain, under the shelter of mountains, on the shore of the island, where the sun has great power, and brings them to maturity. When gathered and dried by the sun and air, on mats, they are conveyed to magazines, heaped together, and left to cake, until ready for shipping. They are then dug out by iron crowbars, trodden into casks, and exported. The fertile vale of "Zante the woody" produces about 9,000,000 lbs. of currants annually. In cakes and puddings this delicious little grape is most extensively used; in fact, we could not make a plum pudding without the currant.
BOILED CURRANT PUDDING.
(Plain and Economical.)
1265. INGREDIENTS.--1 lb. of flour, 1/2 lb. of suet, 1/2 lb. of currants, milk.
Mode.--Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3-1/2 hours; serve with a cut lemon, cold butter, and sifted sugar.
Time.--3-1/2 hours. Average cost, 10d.
Sufficient for 7 or 8 persons. Seasonable at any time.
BLACK or RED CURRANT PUDDING.
1266. INGREDIENTS.--1 quart of red or black currants, measured with the stalks, 1/4 lb. of moist sugar, suet crust No. 1215, or butter crust No. 1213.
Mode.--Make, with 3/4 lb. of flour, either a suet crust or butter crust (the former is usually made); butter a basin, and line it with part of the crust; put in the currants, which should be stripped from the stalks, and sprinkle the sugar over them; put the cover of the pudding on; make the edges very secure, that the juice does not escape; tie it down with a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours. Boiled without a basin, allow 1/2 hour less. We have allowed rather a large proportion of sugar; but we find fruit puddings are so much more juicy and palatable when well sweetened before they are boiled, besides being more economical. A few raspberries added to red-currant pudding are a very nice addition: about 1/2 pint would be sufficient for the above quantity of fruit. Fruit puddings are very delicious if, when they are turned out of the basin, the crust is browned with a salamander, or put into a very hot oven for a few minutes to colour it: this makes it crisp on the surface.
Time.--2-1/2 to 3 hours; without a basin, 2 to 2-1/2 hours.
Average cost, in full season, 8d.
Sufficient for 6 or 7 persons.
Seasonable in June, July, and August.
CURRANTS.--The utility of currants, red, black, or white, has long been established in domestic economy. The juice of the red species, if boiled with an equal weight of loaf sugar, forms an agreeable substance called currant jelly, much employed in sauces, and very valuable in the cure of sore throats and colds. The French mix it with sugar and water, and thus form an agreeable beverage. The juice of currants is a valuable remedy in obstructions of the bowels; and, in febrile complaints, it is useful on account of its readily quenching thirst, and for its cooling effect on the stomach. White and flesh-coloured currants have, with the exception of the fullness of flavour, in every respect, the same qualities as the red species. Both white and red currants are pleasant additions to the dessert, but the black variety is mostly used for culinary and medicinal purposes, especially in the form of jelly for quinsies. The leaves of the black currant make a pleasant tea.
RED-CURRANT AND RASPBERRY TART.
1267. INGREDIENTS.--1-1/2 pint of picked currants, 1/2 pint of raspberries, 3 heaped tablespoonfuls of moist sugar, 1/2 lb. of short crust.
Mode.--Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot.
Time.--1/2 to 3/4 hour.
Average cost.
Sufficient for 5 or 6 persons.
Seasonable in June, July, and August.
RASPBERRIES.--There are two sorts of raspberries, the red and the white. Both the scent and flavour of this fruit are very refreshing, and the berry itself is exceedingly wholesome, and invaluable to people of a nervous or bilious temperament. We are not aware, however, of its being cultivated with the same amount of care which is bestowed upon some other of the berry tribe, although it is far from improbable that a more careful cultivation would not be repaid by a considerable improvement in the size and flavour of the berry; neither, as an eating fruit, is it so universally esteemed as the strawberry, with whose lusciousness and peculiarly agreeable flavour it can bear no comparison. In Scotland, it is found in large quantities, growing wild, and is eagerly sought after, in the woods, by children. Its juice is rich and abundant, and to many, extremely agreeable.
BAKED CUSTARD PUDDING.
1268. INGREDIENTS.--1-1/2 pint of milk, the rind of 1/4 lemon, 1/4 lb. of moist sugar, 4 eggs.
Mode.--Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about 1/2 hour, or rather longer. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs.
Time.--1/2 to 3/4 hour.
Average cost, 9d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note.--This pudding is usually served cold with fruit tarts.
BOILED CUSTARD PUDDING.
1269. INGREDIENTS.--1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste.
Mode.--Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. Butter a basin that will exactly hold it; put in the custard, and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for 1/2 hour; turn it out of the basin, and serve. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.
Time.--1/2 hour. Average cost, 7d.
Sufficient for 5 or 6 persons. Seasonable at any time.
DAMSON TART.
1270. INGREDIENTS.--1-1/4 pint of damsons, 1/4 lb. of moist sugar, 1/2 lb. of short or puff crust.
Mode.--Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from 1/2 to 3/4 hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.
Time.--1/2 to 3/4 hour.
Average cost, 10d.
Sufficient for 5 or 6 persons.
Seasonable in September and October.
DAMSONS.--Whether for jam, jelly, pie, pudding, water, ice, wine, dried fruit or preserved, the damson, or damascene (for it was originally brought from Damascus, whence its name), is invaluable. It combines sugary and acid qualities in happy proportions, when full ripe. It is a fruit easily cultivated; and, if budded nine inches from the ground on vigorous stocks, it will grow several feet high in the first year, and make fine standards the year following. Amongst the list of the best sorts of baking plums, the damson stands first, not only on account of the abundance of its juice, but also on account of its soon softening. Because of the roughness of its flavour, it requires a large quantity of sugar.
DAMSON PUDDING.
1271. INGREDIENTS.--1-1/2 pint of damsons, 1/4 lb. of moist sugar, 3/4 lb. of suet or butter crust.
Mode.--Make a suet crust with 3/4 lb. of flour by recipe No. 1215; line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, that the juice does not escape; tie over a floured cloth, put the pudding into boiling water, and boil from 2-1/2 to 3 hours.
Time.--2-1/2 to 3 hours.
Average cost, 8d.
Sufficient for 6 or 7 persons.
Seasonable in September and October.
DELHI PUDDING.
1272. INGREDIENTS.--4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, 3/4 lb. of suet crust No. 1215.
Mode.--Pare, core, and cut the apples into slices; put them into a saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the fire until soft; then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours.
Time.--2 hours.
Average cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
EMPRESS PUDDING.
1273. INGREDIENTS.--1/2 lb. of rice, 2 oz. of butter, 3 eggs, jam, sufficient milk to soften the rice.
Mode.--Boil the rice in the milk until very soft; then add the butter boil it for a few minutes after the latter ingredient is put in, and set it by to cool. Well beat the eggs, stir these in, and line a dish with puff-paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven for 3/4 hour. This pudding may be eaten hot or cold; if the latter, it will be much improved by having a boiled custard poured over it.
Time.--3/4 hour.
Average cost, 1s.
Sufficient for 6 or 7 persons.
Seasonable at any time.
EXETER PUDDING.
(Very rich.)
1274. INGREDIENTS.--10 oz. of bread crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of 1/2 lemon, 1/4 pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge cakes, 2 oz. of ratafias, 1/2 lb. of jam.
Mode.--Put the bread crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then butter a mould, strew in a few bread crumbs, and cover the bottom with a layer of ratafias; then put in a layer of the mixture, then a layer of sliced sponge cake spread thickly with any kind of jam; then add some ratafias, then some of the mixture and sponge cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:--Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.
Time.--From 1 to 1-1/4 hour. Average cost, 2s. 6d.
Sufficient for 7 or 8 persons. Seasonable at any time.
FIG PUDDING.
I.
1275. INGREDIENTS.--2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk.
Mode.--Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream.
Time.--3 hours, or longer. Average cost, 2s.
Sufficient for 7 or 8 persons.
Seasonable.--Suitable for a winter pudding.
II.
(Staffordshire Recipe.)
1276. INGREDIENTS.--1 lb. of figs, 6 oz. of suet, 3/4 lb. of flour, milk.
Mode.--Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1-1/2 to 2 hours.
Time.--1-1/2 to 2 hours. Average cost, 1s. 1d.
Sufficient for 5 or 6 persons. Seasonable at any time.
FOLKESTONE PUDDING-PIES.
1277. INGREDIENTS.--1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, 1/4 lb. of sugar, flavouring of lemon-peel or bay-leaf, 6 eggs, puff-paste, currants.
Mode.--Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the milk, and when it is well flavoured, strain it, and add the rice; boil these for 1/4 hour, stirring all the time; then take them off the fire, stir in the butter, sugar, and eggs, and let these latter be well beaten before they are added to the other ingredients; when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven.
Time.--20 to 25 minutes. Average cost, 1s. 1d.
Sufficient to fill a dozen patty-pans.
Seasonable at any time.
FRUIT TURNOVERS (suitable for Pic-Nics).
1278. INGREDIENTS.--Puff-paste No. 1206, any kind of fruit, sugar to taste.
Mode.--Make some puff-paste by recipe No. 1206; roll it out to the thickness of about 1/4 inch, and cut it out in pieces of a circular form; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about 20 minutes. Instead of putting the fruit in raw, it may be boiled down with a little sugar first, and then inclosed in the crust; or jam, of any kind, may be substituted for fresh fruit.
Time.--20 minutes.
Sufficient--1/2 lb. of puff-paste will make a dozen turnovers.
Seasonable at any time.
GERMAN PUDDING.
1279. INGREDIENTS.--2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of milk, 2 oz. of butter, sugar to taste, the rind of 1/2 lemon, 4 eggs, 3 tablespoonfuls of brandy.
Mode.--Boil the milk with the lemon-rind until well flavoured; then strain it, and mix with it the flour, arrowroot, butter, and sugar. Boil these ingredients for a few minutes, keeping them well stirred; then take them off the fire and mix with them the eggs, yolks and whites, beaten separately and added separately. Boil some sugar to candy; line a mould with this, put in the brandy, then the mixture; tie down with a cloth, and boil for rather more than 1 hour. When turned out, the brandy and sugar make a nice sauce.
Time.--Rather more than 1 hour. Average cost, 1s.
Sufficient for 4 or 5 persons. Seasonable at any time.
DAMPFNUDELN, or GERMAN PUDDINGS.
1280. INGREDIENTS.--1 lb. of flour, 1/4 lb. of butter, 5 eggs, 2 small tablespoonfuls of yeast, 2 tablespoonfuls of finely-pounded sugar, milk, a very little salt.
Mode.--Put the flour into a basin, make a hole in the centre, into which put the yeast, and rather more than 1/4 pint of warm milk; make this into a batter with the middle of the flour, and let the sponge rise in a warm temperature. When sufficiently risen, mix the eggs, butter, sugar, and salt with a little more warm milk, and knead the whole well together with the hands, beating the dough until it is perfectly smooth, and it drops from the fingers. Then cover the basin with a cloth, put it in a warm place, and when the dough has nicely risen, knead it into small balls; butter the bottom of a deep sauté-pan, strew over some pounded sugar, and let the dampfnudeln be laid in, but do not let them touch one another; then pour over sufficient milk to cover them, put on the lid, and let them rise to twice their original size by the side of the fire. Now place them in the oven for a few minutes, to acquire a nice brown colour, and serve them on a napkin, with custard sauce flavoured with vanilla, or a compôte of any fruit that may be preferred.
Time.--1/2 to 3/4 hour for the sponge to rise; 10 to 15 minutes for the puddings to rise; 10 minutes to bake them in a brisk oven.
Sufficient for 10 or 12 dampfnudeln.
Seasonable at any time.
GINGER PUDDING.
1281. INGREDIENTS.--1/2 lb. of flour, 1/4 lb. of suet, 1/4 lb. of moist sugar, 2 large teaspoonfuls of grated ginger.
Mode.--Shred the suet very fine, mix it with the flour, sugar, and ginger; stir all well together; butter a basin, and put the mixture in dry; tie a cloth over, and boil for 3 hours.
Time.--3 hours. Average cost, 6d.
Sufficient for 5 or 6 persons. Seasonable at any time.
GOLDEN PUDDING.
1282. INGREDIENTS.--1/4 lb. of bread crumbs, 1/4 lb. of suet, 1/4 lb. of marmalade, 1/4 lb. of sugar, 4 eggs.
Mode.--Put the bread crumbs into a basin; mix with them the suet, which should be finely minced, the marmalade, and the sugar; stir all these ingredients well together, beat the eggs to a froth, moisten the pudding with these, and when well mixed, put it into a mould or buttered basin; tie down with a floured cloth, and boil for 2 hours. When turned out, strew a little fine-sifted sugar over the top, and serve.
Time.--2 hours. Average cost, 11d.
Sufficient for 5 or 6 persons. Seasonable at any time.
Note.--The mould may be ornamented with stoned raisins, arranged in any fanciful pattern, before the mixture is poured in, which would add very much to the appearance of the pudding. For a plainer pudding, double the quantities of the bread crumbs, and if the eggs do not moisten it sufficiently, use a little milk.
BAKED GOOSEBERRY PUDDING.
1283. INGREDIENTS.--Gooseberries, 3 eggs, 1-1/2 oz. of butter, 1/2 pint of bread crumbs, sugar to taste.
Mode.--Put the gooseberries into a jar, previously cutting off the tops and tails; place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp; then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 1-1/2 oz. of butter, 1/2 pint of bread crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve.
Time.--About 40 minutes. Average cost, 10d.
Sufficient for 4 or 5 persons. Seasonable from May to July.
BOILED GOOSEBERRY PUDDING.
1284. INGREDIENTS.--3/4 lb. of suet crust No. 1215, 1-1/2 pint of green gooseberries, 1/4 lb. of moist sugar.
Mode.--Line a pudding-basin with suet crust no. 1215, rolled out to about 1/2 inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours; turn it out of the basin, and serve with a jug of cream.
Time.--2-1/2 to 3 hours. Average cost, 10d.
Sufficient for 6 or 7 persons. Seasonable from May to July.
GOOSEBERRY TART.
1285. INGREDIENTS.--1-1/2 pint of gooseberries, 1/2 lb. of short crust No. 1211, 1/4 lb. of moist sugar.
Mode.--With a pair of scissors cut off the tops and tails of the gooseberries; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about 3/4 hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a dish of boiled or baked custards, should always accompany this dish.
Time.--3/4 hour.
Average cost, 9d.
Sufficient for 5 or 6 persons.
Seasonable from May to July.
GOOSEBERRIES.--The red and the white are the two principal varieties of gooseberries. The red are rather the more acid; but, when covered with white sugar, are most wholesome, because the sugar neutralizes their acidity. Red gooseberries make an excellent jelly, which is light and refreshing, but not very nourishing. It is good for bilious and plethoric persons, and to invalids generally who need light and digestible food. It is a fruit from which many dishes might be made. All sorts of gooseberries are agreeable when stewed, and, in this country especially, there is no fruit so universally in favour. In Scotland, there is scarcely a cottage-garden without its gooseberry-bush. Several of the species are cultivated with the nicest care.
