# Mrs. Beeton's Book of Household Management/Chapter XXXII

PUDDINGS, SOUFFLÉS, OMELETS AND FRITTERS
To avoid repetition in the recipes for these, the application of the principles of boiling, steaming, baking and frying such preparations will be here briefly described. Success in preparing dishes of this class depends more on suitable proportions, manipulation, and proper application of heat than on the materials themselves, which are usually of a simple character. Although the terms suet, milk, batter and bread may be used to describe briefly a large proportion of the puddings which form part of the daily fare of the masses, there is a large number of sweet dishes that cannot be included in this classification, but individual recipes to which general remarks do not apply will be described in detail.
Each recipe in the following chapter gives, as nearly as possible, the exact amount of the ingredients which comprise the dish. Such terms as "well buttered mould," "creaming," "stiffly-whipped or whisked" will be explained in the present chapter, for the convenience of the uninitiated.
Preparation of Moulds and Basins.—When the pudding to be cooked is substantial in character, the mould, basin or dish may be greased with a little fresh butter or fat; but moulds intended for light puddings, soufflés or omelets should be well coated with cool clarified butter, using a small brush for this purpose.
Chopping Suet.—Either beef or mutton suet may be used for puddings: paste made with the former is lighter, mutton suet is less rich, and its flavour is not always liked. To prepare suet for use, remove all skin, shred or cut it down in very thin flakes, and chop it finely. During the process sprinkle it liberally with some of the flour or breadcrumbs; or, when making mincemeat, which contains neither of these ingredients, use some of the sugar for the purpose. Chopping should be done with a large sharp knife held in the right hand, raising and lowering the handle quickly, while the fingers of the left hand hold the point of the blade, and keep it pressed firmly to the board.
​Creaming Butter and Sugar, or Yolks of Eggs and Sugar.—The term "creaming" by no means describes the process by which butter and sugar, or yolks of eggs and sugar are amalgamated. Butter and sugar are pressed by means of a wooden spoon against the sides of a basin until the friction has softened the butter, and the ingredients are then stirred vigorously, keeping the bowl of the spoon constantly pressed against the sides or bottom of the basin, not alternately raised and lowered as in beating. In cold weather the butter may first be slightly warmed, but it must not be allowed to melt. Yolks of eggs and sugar are simply stirred together until thick and creamy.
Preparation of Dried Fruits.—As currants do not keep for any length of time they should never be bought in large quantities. They may be cleaned with a little flour on a sieve, but some cooks pour boiling water over them to plump them, and afterwards drain and dry them thoroughly. In either case, they must be dropped on a plate a few at a time to detect the stones. Sultanas should be cleaned with a little flour on a sieve and have the stalks removed, and Valencia raisins must be halved and stoned.
Boiled Puddings.—To ensure perfect cooking, the following rules, which apply equally to rich or plain, large or small puddings, must be observed.
1. The mould or basin must be perfectly dry and well coated with butter or fat.
2. The pudding must completely fill the mould or basin.
3. A scalded and floured cloth should be tied securely over the top of the basin, but rather loosely round a roly-poly or other pudding not boiled in a basin.
4. The water must be boiling rapidly when the pudding is put in.
5. The water must completely cover the pudding, and be deep enough to float those boiled in cloths, otherwise a plate or saucer must be placed at the bottom of the pan.
6. As the water boils away, boiling water must be added.
7. The pudding must stand a few minutes before being turned out, in order that some of the steam may escape, and thus cause the pudding to shrink and less liable to break.
Steamed Puddings.—Puddings steamed over water are lighter than when immersed in it, but they cook more slowly. A quicker method, and one that gives practically the same results, is to stand the pudding in a saucepan containing boiling water to about half the depth of the mould or basin, the surrounding water being frequently replenished with more boiling water. A pudding to be steamed should not more than three-quarters fill the basin; and two folds of paper, made waterproof by being rubbed with butter or fat, should cover the top instead of a cloth, which prevents the pudding rising.
Milk Puddings.—Milk puddings usually have the addition of eggs or some granular or powdered farinaceous substance, or they may consist ​of milk, eggs, and a farinaceous grain or powder. The three varieties would be represented by a custard pudding, a plain rice pudding, and a cornflour or semolina pudding made with eggs. A well-made milk pudding is a palatable and usually acceptable dish, and being so easily made it is difficult to understand why they are nearly always in too dry or too liquid a condition, when the mean is so easily obtained. If a custard pudding be allowed to boil it becomes watery; if cooked too quickly, without actually boiling, it is full of holes. When the oven is too hot the pudding may be kept below boiling point by placing the dish containing it in a tin of water, to which must be added, from time to time, a little cold water to prevent it boiling. Rice pudding, or any farinaceous pudding without eggs, should first be put into a hot oven for a short time to bring the milk quickly to near boiling point, but afterwards they should be cooked as slowly as possible, in order that the grains may have ample time to swell. It is better to simmer small grains like ground rice, semolina, and fine sago in a saucepan, preferably a double one, until the substance is well-cooked. Eggs are easily digested when lightly cooked, but become insoluble when over-cooked, and for this reason they should not be added to the farinaceous preparation until it is fully cooked, and then 10 minutes baking in a moderate oven is all that is necessary to set the egg and brown the surface of the pudding. For ordinary purposes skimmed milk may be used, but the fat or cream of which it has been deprived should be replaced by a little butter or finely-chopped suet, the proportion of the latter being ½ a tablespoonful to 1 pint of milk.
Batter.—Whether the batter is intended for a pudding or fritters, certain points need careful attention.
1. It must be mixed as smoothly as possible, and this is effected by not adding much liquid until all the lumps of flour have been beaten out.
2. It should be well beaten to get the air in.
3. It should stand for at least 1 hour in order that the flour grains may swell and burst and ferment. The batter may be made more easily digestible by prolonging this process of fermentation.
4. It is usually cooked, i.e. fried, at a high temperature.
Fritters.—To successfully fry anything coated with batter the fat must be hot enough to immediately harden the surface of the beignets or fritters, and thus prevent it soaking in and making them greasy, and yet it must not be sufficiently hot to brown them before they are and well-cooked (see Notes on Frying, p. 412).
Soufflés and Soufflé-Omelets.—Moulds or tins in which soufflés are to be steamed or baked should, after being well coated with cool clarified butter, have a band of 3 or 4 folds of buttered paper tied round their rim to support the soufflé when it rises above the level of the tin. All these preparations should be made beforehand, so that the mixture may not have to stand and possibly lose some of its ​lightness. The success of soufflés and soufflés-omelets depends largely upon the whites of the eggs being whisked to a proper degree of stiffness. When the eggs are fresh, all that is necessary to ensure this is careful separation from the yolks, the addition of a pinch of salt, and that the air whipped in is as cold as possible. Another important factor is the cooking. Soufflés are lighter when steamed than when baked, but great care is needed to keep the water surrounding them at simmering point and yet prevent it actually boiling. Soufflés should be served as soon as they are done, for if over-cooked or allowed to stand, they lose some of their lightness. They should be baked in a hot oven, and served as quickly as possible in the dish or dishes in which they are cooked.
Puddings
1746.—ALMA PUDDING.
Ingredients.—8 ozs. of flour, 6 ozs. of castor sugar, 4 ozs. of butter, 2 ozs. of currants, 2 ozs. of sultanas, 4 eggs, 1 teaspoonful of baking powder, the grated rind of 1 lemon.
Method.—Clean and pick the currants and sultanas. Cream the butter and sugar together until thick and white, then beat in the eggs, and add the rest of the ingredients. Have ready a well-buttered mould or basin, pour in the mixture, and steam for 2 hours. Serve with a suitable sauce.
Time.—2½ hours. Average Cost, about 1s. Sufficient for 5 or 6 persons.
1747.—ALMOND CASTLES.
Ingredients.—4 ozs. of ground almonds, 2 ozs. of butter, 1 tablespoonful of castor sugar, 1 tablespoonful of milk, 1 tablespoonful of brandy, 2 eggs.
Method.—Cream the butter and sugar together, stir in the yolks of eggs, the milk and brandy, and beat well. Whip the whites stiffly, and lightly add them to the rest of the ingredients. Put into well-buttered dariol-moulds or small cups, and either bake or steam gently for 30 or 35 minutes. Serve with custard sauce.
Time.—From 45 to 50 minutes. Average Cost, 7d. to 8d., exclusive of the brandy. Sufficient for 5 or 6 persons.
The Husks of Almonds.—In the environs of Alicante, the husks of almonds are ground to a powder and are used as an ingredient in the manufacture of common soap, the large quantity of alkaline principle they contain rendering them suitable for this purpose. It is said that in some parts of France, where almonds are extensively grown, horses and mules are fed on the green and dry husks; but, to prevent any evil consequences arising from this practice, the husks are mixed with chopped straw or oats.
​1748.—ALMOND PUDDING, BAKED. (Fr.—Pouding aux Amandes.)
Ingredients.—1 penny roll, 2 ozs. of ground almonds, 1 oz. of butter, 1 oz. of castor sugar, 1 pint of milk, 3 eggs, the grated rind of 1 lemon, a good pinch of cinnamon.
Method.—Butter a piedish and line the bottom with thin, buttered slices of roll. Mix the almonds, lemon rind and cinnamon together and put ½ into the piedish. Cover with thin slices of roll, then add the rest of the almond mixture, and again cover with slices of roll. Boil the milk, and add to it the sugar; beat the eggs well, then pour on to them the hot, NOT BOILING, milk, and stir well. Now add the milk, etc., to the rest of the ingredients in the piedish, but in tablespoonfuls, to avoid floating the slices of roll. Cover the pudding and let it stand for ½ an hour, then bake it gently for about an hour.
Time.—1¾ to 2 hours. Average Cost, 9d. to 10d. Sufficient for 5 or 6 persons.
1749.—ALMOND PUDDING, BAKED. (Another Method.)
Ingredients.—4 ozs. of ground almonds, 3 ozs. of butter, 2 ozs. of sugar, 2 ozs. of cake crumbs (stale sponge cakes serve), 1 pint of milk, the juice and grated rind of ½ a lemon, 4 eggs, puff paste.
Method.—Cream the butter and sugar together, add the eggs, beating each one in separately, the cake crumbs, lemon rind and juice and almonds. Boil the milk, pour it over the rest of the ingredients, stirring all the time, return to the saucepan, and stir over the fire until the mixture thickens. Have ready a piedish with the edges lined with paste, pour in the mixture, and bake gently until brown and set. Serve either hot or cold.
Time.—20 to 30 minutes to bake. Average Cost, about 1s. 2d., exclusive of the paste. Sufficient for 6 or 7 persons.
Uses of Sweet Almond.—The kernels of the sweet almond are used either in a green or ripe state and as an article for dessert. Into cookery, confectionery, perfumery and medicine, they largely enter, and in domestic economy should always be used in preference to bitter almonds, as the kernels do not contain any prussic acid, although it is found in the leaves, flowers and bark of the tree. When young and green they are preserved in sugar, like apricots. They furnish almond oil, and the farinaceous matter which is left after the oil is expressed forms the paté d'amandes of perfumers, while the oil forms the basis of kalydor, macassar oil, and many other articles of a similar kind vended by perfumers. In medicine it is considered a nutritive, laxative, and an emollient.
1750.—ALMOND PUDDING, BAKED (Another Method.)
Ingredients.—2 ozs. of ground almonds, 1 oz. of castor sugar, ¼ of an oz. of butter, 2 tablespoonfuls of cream, 2 tablespoonfuls of brandy (milk may be substituted), 2 eggs.
Method.—Thoroughly beat the eggs; add to them the almonds, sugar, cream, and brandy, and mix well. Melt the butter, add it to the ​rest of the ingredients, pour into a buttered piedish, and bake for about 20 minutes in a moderate oven.
Time.—From 35 to 40 minutes. Average Cost, about 9d. Sufficient for 3 persons.
1751.—ALMOND PUDDINGS, SMALL.
Ingredients.—¼ of a lb. of ground almonds, 2 eggs, 1 tablespoonful of castor sugar, 2 tablespoonfuls of cream, 2 ozs. of butter.
Method.—Cream the butter and sugar together, stir in the yolks of eggs, the almonds, and the cream. Whip the whites to a stiff froth, add them lightly to the rest of the ingredients, pour into buttered dariol moulds or small cups, and steam or bake from 25 to 30 minutes. Serve with a suitable sauce.
Time.—About 1 hour. Average Cost, 9d. to 10d., for this quantity. Sufficient for 5 or 6 persons.
1752.—ANGEL PUDDING.
The above name is sometimes given to French pancakes, the recipe for which is given on p. 949.
1753.—APPLE AMBER PUDDING.
Ingredients.—6 large apples, 3 ozs. of brown sugar, 2 ozs. of butter, 3 eggs, 1 lemon, cherries, strips of angelica, short paste, or puff paste trimmings, castor sugar.
Method.—Line the edge of a piedish with thin strips of paste about 3 inches wide, and decorate the edge with overlapping leaves or small rounds of pastry, which must be securely fixed by means of white of egg. Peel and slice the apples, stew them gently with the butter, sugar, and lemon-rind until tender, then pass through a fine sieve, and add the yolks of eggs. Pour the mixture into the piedish, bake gently for 20 minutes, then pile the stiffly-whisked whites of eggs on the top. Dredge liberally with castor sugar, decorate with cherries and angelica, and replace in the oven until the whites of eggs harden and acquire a little colour. Serve either hot or cold.
Time.—½ an hour, to bake the pudding. Average Cost, about 1s. 3d., in addition to cost of paste. Sufficient for 6 or 7 persons.
1754.—APPLES, BAKED.
Ingredients.—6 apples, 1 white of egg, castor sugar, jam or jelly.
Method.—Pare and core the apples, keeping them whole; roll up an apple-paring tightly, and place it in the centre of each apple. Brush over with white of egg, and put aside until it dries; then re-coat, sprinkle with castor sugar, put the apples into a piedish, cover with a greased ​paper and bake in a slow oven until tender. Be careful not to overcook, or they may break. When done, remove the apple-paring, and fill the cavity with blackberry or black currant jelly, blackberry or raspberry jam, or whatever may be preferred: a small piece of butter and some brown sugar is liked by many.
Time.—About 1 hour. Average Cost, 4d. to 6d., without the jam. Sufficient for 4 or 5 persons.
1755.—APPLE CHARLOTTE. (Fr.—Charlotte de Pommes.)
Ingredients.—2 lbs. of good cooking apples, 4 ozs. of brown sugar, or to taste, 1 oz. of butter, the rind of 1 lemon. For lining the mould: thin slices of bread, oiled butter.
Method.—Peel, core and slice the apples, put them into a stewpan with the sugar and 1 tablespoonful of water, and cook until tender. When the apples are reduced to a soft smooth pulp, add the butter and lemon-rind, and sweeten to taste. Meanwhile, take a plain soufflé mould, and cover the bottom with a round of bread, previously cut in quarters and dipped into the melted butter. If a pretty dish is desired, the sides of the mould should be lined with rounds of bread of ¾-inch diameter, arranged overlapping each other; but as 3 or 4 tiers may be required this method occupies considerable time. It may be more quickly lined with long narrow strips the size of Savoy biscuits, these may also overlap each other, or they may be laid flat against the tin. Each piece of bread must be dipped into the oiled butter before being used. When the mould is ready, put in the apple pulp, cover the top with a round of bread, and bake in a moderate oven for about 30 minutes.
Time.—About 2 hours. Average Cost, 1s. to 1s. 2d. Sufficient for 6 or 7 persons.
1756.—APPLE CHARLOTTE. (Another Way.) (Fr.—Charlotte de Pommes.)
Ingredients.—1 lb. of apples, 3 ozs. of finely-chopped suet, 3 ozs. of white breadcrumbs, 2 ozs. of brown sugar, ½ a lemon (rind only), 1 tablespoonful of browned breadcrumbs.
Method.—Peel, core and cut the apples into thick slices. Grease a piedish, and coat it thickly with browned breadcrumbs; mix together the suet and breadcrumbs, and grate the lemon-rind. Fill the piedish with alternate layers of apple and mixed suet and crumbs, letting the bottom and top layers be rather thick ones of breadcrumbs: the lemon-rind should be mixed with the sugar and sprinkled on each layer of apple. Cover with a double layer of greased paper, and bake in a moderate oven for about 1¼ hours. When ready, loosen the edges with a knife, and invert on to a hot dish.
​Time.—About 2 hours. Average Cost, 7d. or 8d. Sufficient for 5 or 6 persons.
1757.—APPLE CHARLOTTE. (Another Method.)
Ingredients.—Apples, thin slices of bread and butter, brown sugar, 1 lemon.
Method.—Peel, core and slice the apple, place a layer on the bottom of a buttered piedish, sprinkle with sugar, lemon-rind and lemon-juice, and cover with thin slices of bread and butter. Repeat until the dish is full, letting bread form the top layer. Cover with a greased paper, bake from ¾ to 1 hour, then turn out of the dish and dredge well with castor sugar.
Time.—About 1 hour. Average Cost, 6d. or 8d., for one of medium size.
1758.—APPLE DUMPLINGS, BAKED.
Ingredients.—½ a lb. of short paste (see Pastry, No. 1668, or 1669), 5 or 6 apples, according to size, 1 tablespoonful of currants, a little moist sugar.
Method.—Peel and core the apples and fill the centre with currants. Roll out the paste thinly, and cut it into rounds nearly large enough to cover the apples. Place one in the centre of each round, wet the edges of the paste, and press gently to the top of the apple. Put them join downwards on a baking-sheet, and bake them 20 to 30 minutes in a moderately hot oven. When nearly done, brush lightly over with water, sprinkle over with moist sugar, and return to the oven to finish baking. Serve either hot or cold.
Time.—About 1 hour. Average Cost, 7d. to 9d. Sufficient for 5 or 6 persons.
Uses of the Apple.—This well known fruit forms a very important article of food. It is much used in pies and puddings, furnishes several delicacies, such as sauces, marmalades and jellies, and is much esteemed as a dessert fruit. When flattened in the form of round cakes and baked in ovens, they are called beefings; and large quantities are annually dried in the sun in America as well as in Normandy, and stored for use during winter, when they may be stewed or made into pies. In a roasted state they are remarkably wholesome. In putrid and malignant fevers, when used with the juice of lemons and currants, they are considered highly efficacious.
1759.—APPLE DUMPLINGS, BOILED.
Ingredients.—¾ of a lb. of suet paste (No. 1670, or 1671), 6 apples, 6 cloves, moist sugar.
Method.—Pare and core the apples, fill the cavities with sugar, and add a clove. Roll the paste and cut rounds large enough to rather more than cover the apples. Place one on each round of paste, slightly wet the edges, and press them gently to the top of the apples where they must be completely joined. Tie each dumpling in the corner of a well-floured pudding cloth, put them into boiling water, and boil gently from 40 to 50 minutes.
Time.—To make and cook, from 1½ to 1¾ hours. Average Cost, 9d. each. Sufficient for 5 or 6 persons.
​1760.—APPLES, LEXINGTON STYLE. (Fr.—Pommes à la Lexington.)
Ingredients.—6 sour cooking apples, 1 oz. of flour, 1 oz. of castor sugar, 1 egg, cake crumbs, ground cinnamon, preserved pineapple or pineapple jam, fruit, syrup, frying-fat.
Method.—Pare, core and steam the apples until half-cooked, and let them become cold. Then mix the flour and sugar together, roll each apple in the mixture, brush them carefully with egg and coat with cake crumbs, then fry in hot fat until nicely browned. Fill the centre with finely-chopped pineapple or pineapple jam, pour hot pineapple syrup round the dish, and serve.
Time.—From 1¼ to 1½ hours. Average Cost, 1s. to 1s. 3d. Sufficient for 5 or 6 persons.
1761.—APPLE PUDDING, BAKED. (Fr.—Pouding de Pommes.)
Ingredients.—6 sour cooking apples, ½ a pint of breadcrumbs, 2 or 3 tablespoonfuls sugar, 1 oz. of butter, 1 egg.
Method.—Pare, core and cut the apples into slices, put them into a stewpan with the sugar and 2 or 3 tablespoonfuls of water, cook until tender, then stir in the butter and well-beaten egg. Coat the bottom and sides of a well-buttered piedish thickly with breadcrumbs, add the apple pulp, cover with the remainder of the breadcrumbs, put a few pieces of butter on the top, and bake gently for about ¾ of an hour, keeping; the dish covered with greased paper to prevent the surface from becoming too brown.
Time.—About 1 hour. Average Cost, 9d. to 10d. Sufficient for 3 or 4 persons.
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 and converted into sugar. The sweet and mellow kinds form a valuable addition to dessert. A great part of the acid juice is converted into sugar as the fruit ripens, and even after it is gathered, by a natural process termed maturation; but when apples decay, the sugar to is changed into a bitter principle, and the mucilage becomes mouldy and offensive. Old cheese has a remarkable effect in improving the apple when eaten, probably from the volatile alkali or ammonia of the cheese neutralizing the acid of the apple.
1762.—APPLE PUDDING, BAKED. (Another Method.)
Ingredients.—5 medium sized apples, 3 tablespoonfuls of flour, 2 tablespoonfuls of finely-chopped suet, 1 pint of milk, 2 eggs, a little nutmeg, a good pinch of salt.
Method.—Make a batter of the flour, salt, eggs and milk (see Yorkshire Pudding, No. 1930). Pare the apples, cut them into quarters and remove the core. Place them in a piedish, sprinkle on the suet, pour ​in the batter, grate a little nutmeg on the top, and bake in a moderately hot oven for 1 hour. Serve with sugar.
Time.—1½ hours. Average Cost, 8d. or 9d. Sufficient for 5 or 6 persons.
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. 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 the room should be warmed.
1763.—APPLE PUDDING, BOILED. (Fr.—Pouding de Pommes.)
Ingredients.—12 ozs. of flour, 6 ozs. of suet, 1 teaspoonful of baking-powder, 2 lbs. of apples, 2 tablespoonfuls of moist sugar, 6 cloves, if liked.
Method.—Peel, core and cut the apples into rather thick slices. Make the paste as directed in Recipe No. 1670, or 1671. Cut off rather more than a ¼ of the paste for the lid, roll out the remainder, and with it line the basin, previously well greased. Put in half the fruit, then the sugar, intersperse the cloves, cover with the remainder of the fruit and add ⅓ gill cold water. Roll out the rest of the pastry to the size of the top of the basin, moisten the edges slightly, and join them carefully to the edges of the pastry lining the basin. If the pudding is to be boiled, cover the top with a well-floured cloth; if steamed, 2 folds of greased paper may be used. Cook from 2½ to 3 hours.
Time.—3 to 3½ hours. Average Cost, 1s. to 1s. 3d. Sufficient for 7 or 8 persons.
1764.—APPLE PUDDING, BOILED.
Ingredients.—¼ of a lb. of bread-crumbs, ¼ of a lb. of suet (finely-chopped), ¼ of a lb. of apples, ¼ of a lb. of moist sugar, 2 eggs, ¼ of a pint of milk, a good pinch of salt, a good pinch of nutmeg.
Method.—Pare, core and chop the apples coarsely. Mix all the dry ingredients together, add the eggs, previously beaten, and the milk, and mix well. Let the mixture stand 1 hour for the bread to soak, then if not sufficiently moist for the mixture to drop readily from the spoon, add a little more milk. Pour into a well-greased basin, and steam 2 hours. Serve with a suitable sauce.
Time.—Altogether, 2¼ hours. Average Cost, 8d. or 9d. Sufficient for 5 or 6 persons.
1765.—APPLES AND RICE. (Fr.—Pommes au Riz.)
Ingredients.—4 or 5 apples, 1¼ pints of milk, 2 tablespoonsful of rice, 1 heaped tablespoonful of sugar, 1 oz. of butter, lemon-rind and other flavouring, a good pinch of salt, raspberry jam, or sugar and butter.
​Method.—Wash the rice, put it into a saucepan with the salt, lemon-rind and milk, simmer until the greater part of the milk is absorbed and the rice becomes tender, then stir in the butter and sugar, and remove the lemon-rind. Peel and core the apples, place them in a piedish, fill the cavities with raspberry jam or a little butter and sugar. Fill the spaces between the apples with rice, and bake in a slow oven until the apples are tender, but not broken.
Time.—About 1 hour. Average Cost, 8d. to 10d. Sufficient for 4 or 5 persons.
1766.—APPLES AND SAGO. (Fr.—Pommes au Sagou.)
Ingredients.—4 or 6 cooking apples, 1 pint of water, 2 tablespoonfuls of moist sugar, 1 tablespoonful of fine sago, the rind and juice of ½ a lemon, a few drops of carmine or cochineal.
Method.—Peel and core the apples, keeping them whole. Boil the sprinkle in the sago, stir and cook until clear. Now add the apples, sugar, lemon-rind and juice, and simmer very gently until the apples are tender; then remove them, place them in a deep dish, add a few drops of cochineal to the syrup, and pour it over the apples.
Time.—From 40 to 60 minutes. Average Cost, 6d. to 8d. Sufficient for 4 or 5 persons.
1767.—APPLE SNOWBALLS. (Fr.—Pommes à la Neige.)
Ingredients.—Apples. To each apple allow 1 tablespoonful of rice, ½ a pint of milk, or milk and water mixed, a clove, 1 teaspoonful of moist sugar.
Method.—Simmer the rice in the milk until all the milk is absorbed (a good pinch of salt should be added to the rice and milk, and, if liked, 1 tablespoonful of sugar to every pint of milk). Pare and core the apples, keeping them whole, fill the centre of each with sugar, and put in a clove, if liked. Cover with the rice, and tie each ball in the corner of a pudding cloth. Put into boiling water, and boil gently from 45 to 60 minutes. Serve with sugar.
Time.—About 2 hours. Average Cost, 1½d. to 2d. each. Allow 1 to each person.
1768.—APPLES WITH CUSTARD SAUCE.
Ingredients.—6 apples, raspberry jam. For the custard: ½ a pint of milk, 2 yolks of eggs, 1 white of egg, 1 dessertspoonful of sugar.
Method.—Pare and core the apples, keeping them whole; roll up an apple paring tightly, and place it in the centre of each apple. Put them in a deep baking dish, barely cover the bottom of the dish with cold water, place on the top an inverted dish or piedish to keep in the steam, ​and bake gently until tender. Lift carefully on to a hot dish, remove the apple parings, fill the cavity with jam, and pour the custard round. (See Custard Sauce, No. 332.)
Time.—About 40 minutes. Average Cost, 8d. or 9d. Sufficient for 4 or 5 persons.
1769.—APPLE SNOW. (Fr.—Pommes à la Neige.)
Ingredients.—6 sour cooking apples, 4 ozs. of sugar, or to taste, yolks of 4 eggs, 2 whites of eggs, the grated rind of ½ a lemon, vanilla pod, ½ a pint of milk, 1 tablespoonful of cream.
Method.—Pare, core and slice the apples, put them into a stewpan with the lemon-rind, 2 ozs. of sugar and a little water. Cook until tender, rub them through a fine sieve, let the purée cool, then stir in the cream. Simmer the milk and vanilla pod together until sufficiently flavoured, then remove the pod (dry it and place in castor sugar for future use), add sugar to taste, stir in the well-beaten yolks of eggs, and cook by the side of the fire until they thicken, stirring meanwhile. Now put the apple purée into a buttered piedish, pour the custard on the top, and cover with the stiffly whisked whites of eggs. Dredge liberally with castor sugar, and bake in a moderate oven until the surface hardens and acquires a little colour. Serve hot or cold. Time.—About 1 hour. Average Cost, 1s. 1d. Sufficient for 5 or 6 persons.
1770.—APRICOT PUDDING, BAKED. (Fr.—Pouding d'Abricots.)
Ingredients.—1 tin or bottle of apricots, ¾ of a pint of fresh breadcrumbs, 3 tablespoonfuls of moist sugar, 1 pint of milk, 3 eggs, the juice of 1 lemon, and, if liked, a glass of sherry, pastry No. 1667, or No. 1668.
Method.—Boil the milk, pour it on the breadcrumbs, and let them soak for ½ an hour. Rub the apricots through a hair sieve, add to them the lemon-juice, sugar, sherry, 3 yolks and 1 white of egg, and mix well together. Have ready a piedish with the edges lined, as directed in the recipe for Apple Amber, No. 1676, add the milk and breadcrumbs to the rest of the ingredients, pour into the piedish, and bake in a steady oven until set. Whip the whites to a stiff froth, add to them 1 tablespoonful of castor sugar, and when the pastry is three-quarters baked, and the apricot mixture set, pile them on the top of the pudding. The surface should be liberally sprinkled with castor sugar; and it may also be decorated with strips of crystallized apricots. Return to the oven, and bake until the meringue acquires a pale fawn colour. Serve either hot or cold.
Time.—From 1¼ to 1½ hours. Average Cost, 1s. 3d. to 1s. 6d., without the sherry. Sufficient for 6 or 7 persons.
​1771.—ARROWROOT PUDDING, BAKED.
Ingredients.—1 pint of milk, 1 tablespoonful of arrowroot, 1 tablespoonful of castor sugar, 3 eggs, a pinch of salt.
Method.—Mix the arrowroot smoothly with a little milk, boil the remainder and add it to the arrowroot, stirring all the time. Return to the saucepan and boil gently until it thickens, then cool slightly. Add the sugar, yolks of eggs, previously well beaten, and stir by the side of the fire for 2 or 3 minutes. Whip the whites to a stiff froth, lightly add them to the rest of the ingredients, pour into a well-buttered piedish, and bake slowly for about ½ an hour.
Time.—About 45 minutes. Average Cost, 6d. Sufficient for 4 or 5 persons.
1772.—ARROWROOT PUDDING, STEAMED.
Ingredients.—1 tablespoonful of arrowroot, 1 tablespoonful of moist sugar, 1 pint of milk, the grated rind of ½ a lemon, 2 eggs.
Method.—Mix the arrowroot smoothly with a little of the milk, boil the remainder, and pour it over the arrowroot, stirring all the time. Return to the saucepan, stir and cook over the fire until thick, then cool slightly, and add the sugar, lemon-rind and eggs, previously well beaten. Pour into a buttered mould or basin, and steam gently from 1¼ to 1½ hours. Serve with custard, wine, or any other suitable sauce.
Time.—From 1½ to 1¾ hours. Average Cost, 5d. to 6d. Sufficient for 4 or 5 persons.
1773.—AUSTRIAN PUDDING. (Fr.—Pouding à l'Austrichienne.)
Ingredients.—½ a pint of raspberries, moist sugar, 4 ozs. of cakecrumbs, 2 ozs. of castor sugar, 2 ozs. of ground almonds, 2 ozs. of glacé cherries, 4 eggs, 1 tablespoonful of cream, ½ oz. butter.
Method.—Put the raspberries and 1 tablespoonful of moist sugar into a jar placed in a saucepan containing boiling water, and half cook them. Meanwhile work the yolks of the eggs and the castor sugar together in a basin until thick and creamy, then add the cakecrumbs, ground almonds, cream, oiled butter, and lastly the stiffly whisked whites of eggs. When the raspberries are ready, place them with their juice in a buttered fireproof china soufflé dish, cover with the preparation, decorate with halved glacé cherries, and bake in a moderate oven for about ½ an hour. Serve hot. Raspberries preserved in bottles may be used when fresh ones are not obtainable.
Time.—From 1¼ to 1½ hours. Average Cost, 1s. 9d. Sufficient for 6 or 7 persons.
​1774.—BABA WITH RUM SYRUP. (Fr.—Baba au Rhum.)
Ingredients.—¾ of a lb. of flour, ½ an oz. of yeast, 2 ozs. of castor sugar, 4 ozs. of butter, 1½ ozs. of currants cleaned and picked, ⅓ of a pint of milk, a good pinch of salt. For the syrup: ¾ of a pint of water, 2 ozs. of loaf sugar, 2 tablespoonfuls of apricot jam, 1 wine-glassful of rum.
Method.—Dry the flour thoroughly, sieve 4 ozs. of it into a warm, dry basin, add the salt, and make a well in the centre. Mix the yeast smoothly with a little warm milk, add it to the flour, knead the preparation into a smooth dough, then cover with a cloth, and let it rise in a warm place. Sieve the remainder of the flour into a large basin, make a well in the centre, and put in the salt, sugar, warmed butter, eggs, and the remainder of the milk, beat with the hand for 15 minutes, and cover with a cloth. When the dough has risen to twice its original size, mix the contents of the 2 basins together, add the currants, and knead lightly for 15 minutes. Have ready 1 large or 8 small well-buttered moulds with straight sides, sprinkle the bottom and sides with a few currants, half fill with dough, stand near the fire until it rises nearly to the top of the mould, then bake in a moderately hot oven. When done, turn on to a sieve, and baste well with rum syrup, then place in a hot dish, pour the syrup over, and serve hot. To make the syrup: boil the sugar and water together until considerably reduced, then add the jam, boil for 10 minutes, strain, return to the stewpan, put in the rum, bring to boiling point, and use as directed.
Time.—About 3 hours. Average Cost, 1s. Sufficient for 6 or 7 persons.
1775.—BABAS WITH KIRSCH. (Fr.—Babas au Kirsch.)
Ingredients.—1 lb. of fine flour, ¾ of an oz. of yeast, 8 to 9 ozs. of butter, 1 tablespoonful of currants cleaned, 1 tablespoonful of sultanas cleaned, 1 tablespoonful of castor sugar, 5 eggs, the grated rind of the lemon, salt. For the syrup: ¾ of a pint of water, 2 ozs. of loaf sugar, kirschwasser to flavour.
Method.—Dry and sieve the flour into a large basin, make a well in the centre, and add the yeast mixed smoothly with a little tepid water. Let it stand for about ½ an hour, then add the well-creamed butter, currants, sultanas, sugar, lemon-rind, a good pinch of salt, and the eggs. Beat the mixture until smooth, then cover with a cloth, and let it stand until it rises to nearly twice its original size. Have ready some buttered timbale moulds, half fill them with the preparation, let them stand until it rises nearly to the top of the moulds, and bake in a moderately hot oven. Meanwhile boil the sugar and water until the syrup is formed, flavour with kirschwasser, pour it over the babas, or dip them in it and serve.
Time.—From 2¼ to 2½ hours. Average Cost, from 2s. to 2s. 3d. Sufficient for 8 or 10 persons.
​1776.—BACHELOR'S PUDDING. (Fr.—Pouding à la Garçon.)
Ingredients.—4 ozs. of breadcrumbs, 4 ozs. of currants cleaned and picked, 4 ozs. of apples weighed after being pared and cored, 2 ozs. of sugar, 3 eggs, the grated rind of ½ a lemon, 1 small teaspoonful of baking-powder, nutmeg, salt.
Method.—Chop the apples coarsely, add to them the breadcrumbs, currants, sugar, lemon-rind, a good pinch each of nutmeg and salt, mix well together, then stir in the well-beaten eggs. Let the mixture stand for ½ an hour, then stir in the baking-powder, add more milk if the mixture is at all stiff, and turn into a well greased basin. Steam or boil about 3 hours, and serve with sweet melted butter sauce No. 357.
Time.—Altogether, about 3 hours. Average Cost, 8d. Sufficient for 5 or 6 persons.
1777.—BACHELOR'S PUDDING. (Another Method.)
Ingredients.—8 ozs. of flour, 4 ozs. of finely-chopped suet, 4 ozs. of sugar, 2 ozs. of rasins, stoned, 2 ozs. of sultanas, cleaned and picked, 1 egg, 1 teaspoonful of baking-powder, ¼ of a pint of milk.
Method.—Mix all the dry ingredients together, add the milk and the egg (previously beaten), and stir well. Put into a well greased piedish, and bake gently for about 1¼ hours. When ready, turn out of the dish, dredge well with sugar, and serve hot.
Time.—From 1¾ to 2 hours. Average Cost, about 8d. Sufficient for 5 or 6 persons.
1778.—BAKEWELL PUDDING. (Sec Bakewell Tart, No. 1684.)
1779.—BANANA PUDDING. (Fr.—Pouding de Bananes.)
Ingredients.—2 bananas, 4 ozs. of castor sugar, 4 ozs. of flour, 1 oz. of butter, ½ a gill of cream or milk, 3 eggs.
Method.—Cream the butter and the sugar well together, beat in the yolks of the eggs separately, stir in the flour, and add the cream or milk, and the bananas thinly sliced. Whip the whites of the eggs to a stiff froth, add them lightly to the rest of the ingredients, and pour the mixture into 1 large or several small well-buttered moulds. Steam or bake a large pudding from 1 to 1¼ hours, or small ones from 30 to 35 minutes. Serve with a fruit syrup or sweet sauce.
Time.—From 1½ to 1¾ hours. Average Cost, 9d. Sufficient for 5 or 6 persons.
​1780.—BARONESS PUDDING. (Fr.—Pouding à la Baronne.)
Ingredients.—¾ of a lb. of finely-chopped suet, ¾ of a lb. of flour, ¾ of a lb. of raisins (stoned), ½ a pint of milk, a saltspoonful of salt.
Method.—Mix all the dry ingredients together, add the milk and stir well. Put into a well-greased basin, and boil or steam for about 3 hours. Serve with any suitable sweet sauce, or with a little sugar.
Time.—About 3¾ hours. Average Cost, about 1s. Sufficient for 8 or 9 persons.
1781.—BATTER PUDDING, BAKED.
Ingredients.—1 pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping.
Method.—Put the flour and a good pinch of salt into a basin, make a well in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, put a tablespoonful of dripping into a piedish, and while it is heating give the batter another good beating. Pour into the dish, and bake in a quick oven for about 35 minutes. Serve with sugar, butter and sugar, jam or stewed fruit.
Time.—2 hours. Average Cost, 4½d. Sufficient for 4 or 5 persons.
Note.—The batter may also be baked in small cups or on saucers (buttered). It may be varied by the addition of any kind of fresh or tinned fruit, or raisins, currants, candied peel, etc.
1782.—BATTER PUDDING, BOILED.
Ingredients.—¾ to 1 pint of milk, 6 ozs. of flour, 4 eggs, a good pinch of salt.
Method.—Mix the flour and salt together, and make a well in the centre of the flour. Beat the eggs thoroughly, strain them into the flour, and stir gently so that the flour becomes gradually incorporated. Add the milk a little at a time until the batter has the consistency of thick cream, then cover, and let it stand for 1 hour. When ready, pour into a well-buttered basin, cover with a scalded, well-floured cloth, and boil for about 1¼ hours.
Time.—Altogether, about 3 hours. Average Cost, 6d. Sufficient for 5 or 6 persons.
Note.—Boiled batter puddings may be varied by the addition of either fresh or dried fruits. They should be placed in the basin, and the batter poured over them.
​1783.—BERLIN PUDDING. (Fr.—Pouding à la Berlinoise.)
Ingredients.—2 ozs. of flour, 2 ozs. of butter, 2 ozs. of castor sugar, 2 ozs. of almonds, 4 eggs, ½ a pint of milk (rather less), salt.
Method.—Blanch, peel and shred the almonds finely, then dry them in a cool oven. Dry and sieve the flour, add to it about half the milk, and stir vigorously until a smooth batter is formed. Put the remainder of the milk and the butter into a stewpan, when boiling, add the sugar, batter, and a good pinch of salt, and stir over the fire until it thickens. Now lot it cool slightly, then beat in each yolk of egg separately, stir in the almonds, and lastly add the stiffly whipped whites of eggs. Turn the preparation into 1 large or 8 small well-buttered moulds, and steam a large pudding from 1½ to 2 hours, and small ones for about 40 minutes. Serve with custard sauce or other suitable sweet sauce.
Time.—From 2 to 2½ hours. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons.
1784.—BETSY PUDDING.
Ingredients.—1 lb. of stale bread, 2 ozs. of finely chopped suet, 2 ozs. of sugar, 2 eggs, 2 pints of milk, 8 tablespoonfuls of jam or stewed fruit.
Method.—Boil the milk, pour it over the bread, cover, and let it stand for ½ an hour, then beat out the lumps with a fork. Add the suet, sugar, well-beaten eggs, and mix well together. Place a layer of this preparation in the bottom of a greased piedish, cover thickly with jam or stewed fruit, add another layer of bread, etc., and repeat until the dish is full, covering the last addition of jam or fruit rather thickly with the preparation. Bake in a moderate oven for 1 hour, and serve hot.
Time.—Altogether, about 2 hours. Average Cost, 1s. 1d. Sufficient for 6 or 7 persons.
1785.—BLACK-CAP PUDDING.
Ingredients.—4 ozs. of flour, 1 oz. of sugar, 1 oz. of currants, cleaned and picked, ½ a pint of milk, 1 egg, 1 good pinch of salt.
Method.—Put the flour and salt into a basin, make a well in the centre of the flour, break in the egg, add the milk a little at a time, and stir, gradually working in the flour from the sides. When about half the milk has been used, give the batter a good beating, then add the rest of the milk, the sugar and currants. The pudding may be cooked at once, but it will be lighter if allowed to first stand 1 hour. Cover with a greased paper, steam for 1½ hours, and serve with melted butter.
Time.—2 to 3 hours. Average Cost, 3d. Sufficient for 3 or 4 persons.
​1786.—BRANDY PUDDING. (Fr.—Pouding au Cognac.)
Ingredients.—1 wineglassful of brandy, ½ a pint of cream, ½ a pint of milk, 4 eggs, a stale French roll, 2 ozs. of macaroons or ratafias, 4 ozs. of sugar, ½ a teaspoonful of grated lemon-rind, grated nutmeg, glacé cherries.
Method.—Decorate a well-buttered mould with halved cherries, and afterwards line it with thin slices of roll. About ½ fill the mould with alternate layers of macaroons and sliced roll, adding a few cherries, the brandy, and a little sugar. Mix the eggs, cream, and milk, add the sugar, lemon-rind, and a little nutmeg, and pour the whole into the mould. Let it stand for 1 hour, then steam it gently for 1½ hours, and serve with a suitable sauce.
Time.—1½ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons.
1787.—BREAD PUDDING, BAKED.
Ingredients.—8 ozs. of stale bread, 4 ozs. of raisins or currants, cleaned and picked, 2 ozs. of finely-chopped suet, 2 ozs. of sugar, 1 egg, a little milk, a good pinch of nutmeg.
Method.—Break the bread into small pieces, cover them with cold water, soak for ½ an hour, then strain and squeeze dry. Beat out all the lumps with a fork, and stir in the sugar, suet, raisins, nutmeg, and mix well. Add the egg, previously beaten, and as much milk as is necessary to make the mixture moist enough to drop readily from the spoon. Pour into a greased piedish and bake gently for about 1 hour. When done, turn out on to a hot dish, and dredge well with sugar.
Time.—1¾ to 2 hours. Average Cost, 4d. to 5d. Sufficient for 5 or 6 persons.
1788.—BREAD PUDDING, BOILED.
Ingredients.—1 lb. of stale bread, 6 ozs. of raisins or currants, cleaned and picked, 3 ozs. of finely-chopped suet, 3 ozs. of sugar, 2 ozs. of peel, 1 egg, ¼ of a pint of milk, a good pinch of nutmeg.
Method.—Break the bread into small pieces, cover with cold water, soak for ½ an hour, then strain and squeeze dry. Beat out all the lumps with a fork, add the raisins, suet, sugar, peel and nutmeg, and mix well. Beat the egg, add to it the milk, and stir into the rest of the ingredients. Put into a greased basin, and steam or boil for 2 hours. Serve with a sweet sauce, if liked.
Time.—About 3 hours. Average Cost, 8d. Sufficient for 5 or 6 persons.
​1789.—BREAD AND BUTTER PUDDINGS, BAKED.
Ingredients.—5 or 6 thin slices of bread and butter, 1 pint of milk, 2 eggs, 1 dessertspoonful of sugar, sultanas, currants or candied lemon, if liked.
Method.—Cut off the crust and divide each slice of bread into 4 squares, arrange them in layers in a well-buttered piedish. and sprinkle each layer with sultanas or whatever is being used. Beat the eggs, add the sugar, stir until dissolved, then mix in the milk and pour gently over the bread, which should only half fill the dish. Let it stand at least 1 hour for the bread to soak, then bake in a moderately cool oven for nearly 1 hour.
Time.—2¼ hours. Average Cost, 6d. to 8d. Sufficient for 4 or 5 persons.
1790.—BREAD AND BUTTER PUDDING, STEAMED.
Ingredients.—5 or 6 slices of bread and butter, ¾ of a pint of milk, 1 dessertspoonful of sugar, 2 eggs, sultanas, raisins, currants, or candied peel, if liked.
Method.—Butter a pudding basin, sprinkle it with currants, or chopped peel, or arrange rasins or sultanas in some simple design on the bottom and sides of the basin. Cut each slice of bread into 4 pieces, place them in layers, each layer being sprinkled with fruit and a little finely-chopped candied peel. Beat the eggs, add the milk and the sugar, stir until the sugar is dissolved, then pour slowly over the bread, etc. Let it stand at least 1 hour, if convenient for 2 hours, before being cooked. Cover the top with a greased paper, and steam slowly for about 1 hour. Serve with a sweet sauce or fruit syrup.
Time.—To make, about 20 minutes; altogether 2¼ to 3 hours. Average Cost, 5½d. without the bread. Sufficient for 4 or 5 persons.
1791.—BROWN BREAD PUDDING. (Fr.—Pouding au pain noir.)
Ingredients.—6 ozs of brown bread, weighed after being passed through a sieve, 4 ozs. of sugar, 3 ozs. of butter, 2 ozs. of finely-shredded mixed candied peel, 3 eggs, ½ a pint of milk, 1 glass of sherry, cinnamon, nutmeg, salt.
Method.—Pass the brown bread through a fine wire sieve. Boil the milk, pour it over the breadcrumbs, and let them soak for not less than 15 minutes. Cream the butter and sugar together; when thick and white, beat in the eggs separately, add the milk and bread, peel, sherry, and a good pinch each of cinnamon, nutmeg and salt. Put the mixture ​into a well-greased mould or basin, and steam for 2 hours. Serve with custard or wine sauce.
Time.—2¾ to 3 hours. Average Cost, about 1s. Sufficient for 5 or 6 persons.
1792.—BROWN BREAD PUDDING. (Another Method.)
Ingredients.—6 ozs. of crumbled brown bread, 4 ozs. of finely-chopped suet, 2 ozs. of sugar, 2 ozs. each of raisins and sultanas, cleaned and picked, 2 eggs, a little milk, a good pinch each of nutmeg, cinnamon and salt.
Method.—Mix all the dry ingredients together. Beat the eggs thoroughly, stir them into the mixture, add milk until all the ingredients are moistened, then cover and let stand for ½ an hour or longer, to allow the bread to soak. Have ready a well-greased mould or basin; beat the mixture, add a little more milk if necessary, pour into the mould, and steam or boil for 3½ hours.
Time.—About 4 hours. Average Cost, 8d. to 9d. Sufficient for 5 or 6 persons.
1793.—BROWN BREAD AND CHESTNUT PUDDING. (Fr.—Pouding au pain noir et Marrons.)
Ingredients.—½ a lb. of chestnuts, ½ a lb. of brown bread (crumbled and weighed afterwards), ¼ of a lb. of sultanas, ¼ of a lb. of brown sugar, 2 ozs. of butter, 1 tablespoonful of blanched and coarsely-chopped almonds, ½ a pint of milk, 2 eggs.
Method.—Clean and pick the sultanas; rub the brown bread through a wire sieve. Bake or roast the chestnuts for about 20 minutes, remove both skins, put them into a saucepan with the milk, simmer until tender, then beat well, and add the butter and sugar. Mix the crumbled brown bread, sultanas and almonds together, add the chestnut purée, the eggs, previously beaten, and mix well. Pour into a buttered mould or basin, and steam for 2½ to 3 hours.
Time.—About 4 hours. Average Cost, 10d. to 1s. Sufficient for 6 or 8 persons.
1794.—BURNT CREAM. (Fr.—Crême Brulée.)
Ingredients.—½ a pint of cream, ½ a pint of milk, 1 dessertspoonful of crême de riz or cornflour, 6 yolks of eggs, 1½ ozs. of vanilla sugar, ground cinnamon.
Method.—Mix the crême de riz or cornflour smoothly with a little milk, and put the remainder, with the cream and 1 oz. of vanilla sugar, ​into a stewpan. When boiling, add the crême de riz, cook for 2 or 3 minutes, cool slightly, then put in the well-beaten yolks of eggs, and whisk briskly by the side of the fire until they thicken, but do not allow the mixture to boil. Pour the preparation into a well-buttered soufflé dish, sprinkle the surface lightly with cinnamon, and thickly with vanilla sugar, and bake in a quick oven for 10 or 15 minutes. The top must be well-browned, and when the oven is not hot enough for the purpose, the dish should be held under a salamander before serving.
Time.—From 35 to 45 minutes. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.
1795.—CABINET PUDDING. (Fr.—Pouding Cabinet.)
Ingredients.—Stale sponge cake or Savoy biscuits, ¾ of a pint of milk, 4 yolks and 2 whites of eggs, 6 or 8 ratafia biscuits, 1 tablespoonful of castor sugar, a few drops of vanilla, a few cherries, and a little angelica to ornament the mould.
Method.—Butter a mould with plain straight sides, ornament the bottom with strips of angelica and cherries cut in halves, and line the sides with narrow strips of sponge cake or Savoy biscuits. Break the trimmings of the cake or 3 or 4 biscuits into small pieces, put them, together with the ratafias, into the mould. Beat the eggs, add to them the sugar, flavouring and milk, stir until the sugar is dissolved, then pour the custard slowly into the mould. Cover with a buttered paper, and steam gently for nearly 1 hour.
Time.—About 1½ hours. Average Cost, 10d. to 1s. Sufficient for 5 or 6 persons.
1796.—CABINET PUDDING, PLAIN.
Ingredients.—5 or 6 thin slices of bread (see Note), 1 pint of milk, 2 eggs, 1 tablespoonful of sugar, 2 tablespoonfuls of raisins, a few drops of almond essence, or other flavouring.
Method.—Cut the raisins in halves and remove the stones. Cut the crusts off the bread, divide each slice into strips 1 inch wide, taper one end and trim to a uniform length. Have ready a well-buttered basin, decorate with raisins, and line with strips of bread. Beat the eggs, add to them the sugar, milk and flavouring, and stir until the sugar is dissolved. Cut all the bread-trimming into dice, put them into the prepared basin, pour on the custard, cover with a greased paper, and steam gently for 1 hour.
Time.—1½ hours. Average Cost, 7d., without the bread. Sufficient for 4 or 5 persons.
Note.—No of bread, savoy, finger biscuits, or stale cake may be advantageously used for this pudding.
​1797.—CANADIAN PUDDING.
Ingredients.—6 tablespoonfuls of Indian meal, 2 tablespoonfuls of castor sugar, 4 eggs, the thin rind of 1 small lemon, 1 quart of milk, raisins stoned and halved.
Method.—Mix the meal with a little cold milk, infuse the lemon-rind in the remainder for 15 minutes, then strain the boiling milk over the meal. Replace in the stewpan, add the sugar, and simmer gently for 10 minutes. When cool, add the well-beaten eggs, and pour the mixture into a mould or basin previously well buttered and decorated with raisins. Steam for 2½ hours, then serve with a suitable sauce.
Time.—About 3 hours. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons.
1798.—CANARY PUDDING.
Ingredients.—4 ozs. of flour, 3 ozs. of sugar, 2 ozs. of butter, 2 eggs, 1 teaspoonful of baking-powder, milk.
Method.—Cream the butter and sugar together until thick and smooth, and add each egg, separately. Beat well, then stir in the flour and baking-powder as lightly as possible, and add milk gradually until the mixture drops readily from the spoon. Pour into a well-buttered mould, steam for about 1 hour, and serve with jam or custard sauce.
Time.—About 1¼ hours. Average Cost, 6d. Sufficient for 5 or 6 persons.
1799.—CANNELL PUDDING. (Fr.—Pouding à la Cannelle.)
Ingredients.—4 ozs. of ground almonds, 4 ozs. of castor sugar, 3 ozs. of crumbled Savoy biscuits or Madeira cake, 1½ ozs. of butter, 1 oz. of flour, 4 eggs, ½ a pint of milk, a good pinch of grated nutmeg, 1 inch of cinnamon.
Method.—Boil up the milk, infuse the cinnamon in it for 20 minutes, and strain it over the cake crumbs. Beat the butter and the sugar together until creamy, add the yolks of egg separately, and stir in the almonds and nutmeg. Whisk the whites of eggs stiffly, and stir them lightly in, sprinkling the flour in gradually meanwhile. Have ready a mould, well buttered and lightly sprinkled with breadcrumbs, put in the mixture, bake in a moderate oven for ¾ of an hour, then turn out and serve with hot raspberry syrup.
Time.—1¼ hours. Average Cost, 1s. Sufficient for 4 or 5 persons.
1800.—CARAMEL PUDDING. (Fr.—Pouding au Caramel.)
Ingredients.—For the caramel: 2 ozs. of loaf sugar, 2 tablespoonfuls of cold water. For the custard: ½ a pint of milk, 4 yolks and 2 whites of ​eggs, 1 tablespoonful of castor sugar, a few drops of vanilla or other flavouring.
Method.—Boil the loaf sugar and cold water together until the liquid acquires a light-brown colour, then pour it into a charlotte or plain timbale mould, and turn the mould slowly round and round until every part of it is coated with the caramel. Beat the eggs, add to them the sugar, flavouring and milk, and stir until the sugar is dissolved. Strain the custard into the mould, cover with a greased paper, steam very slowly for about 40 minutes, then turn out carefully. No other sauce is needed than the caramel, which runs off when the pudding is inverted. This pudding is equally nice cold; when intended to be served thus, it may be allowed to cool before being turned out of the mould, and so lessen the probability of its breaking. If preferred, 6 dariol moulds may be used instead of 1 large mould.
Time.—About 1¼ hours. Average Cost, 7d. or 8d. Sufficient for 4 or 5 persons.
1801.—CARAMEL RICE PUDDING. (Fr.—Caramel au Riz.)
Ingredients.—For the caramel: 4 ozs. of loaf sugar, ¼ of a pint of water. For the pudding: 3 ozs. of rice, 1 pint of milk, 1 tablespoonful of castor sugar, 2 eggs, vanilla essence.
Method.—Prepare the caramel, and line the mould as directed in the preceding recipe. Simmer the rice in the milk until tender, cool slightly, then stir in the well-beaten eggs, sugar, and a few drops of vanilla essence. Turn into the prepared mould, cover with buttered paper, and steam for nearly 1 hour. Serve either hot or cold. If preferred, the rice may be steamed in dariol moulds.
Time.—About 2 hours. Average Cost, 7d. or 8d. Sufficient for 5 or 6 persons.
1802.—CARROT PUDDING.
Ingredients.—½ a lb. of young carrots, ½ a lb. of fresh breadcrumbs, ½ a lb. of butter, ¼ of a lb. of castor sugar, ¼ of a lb. of glacé cherries, 2 eggs, 1 teaspoonful of ground cinnamon, a good pinch of salt.
Method.—Wash and scrub the carrots, but do not scrape them; put them into slightly salted water and boil until tender, then rub through a fine sieve. Cream the butter and sugar together, add the yolks of eggs and beat well, then mix in the breadcrumbs, cinnamon, cherries cut in quarters, and the carrot pulp. Whip the whites to a stiff froth, stir them very lightly into the rest of the ingredients, pour the mixture into a well-buttered mould, and steam for 2¼ to 2½ hours. Serve with lemon sauce or sherry sauce.
Time.—3 to 3¼ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 7 or 8 persons.
​1803.—CARROT PUDDING. (Economical.)
Ingredients.—¾ of a lb. of young carrots, ½ a lb. of breadcrumbs, ¼ of a lb. of finely-chopped suet, ¼ of a lb. of sugar, 2 ozs. each of sultanas and raisins, cleaned and stoned, 3 eggs, a little milk, a good pinch of nutmeg, a good pinch of salt.
Method.—Prepare the carrot pulp as directed in the preceding recipe. Mix all the dry ingredients together, add to them the carrot pulp, eggs (previously well beaten), and sufficient milk to thoroughly moisten the whole. Pour into a well-greased mould or basin, cover with a buttered paper, and steam from 2 to 2½ hours. Or, turn into a buttered piedish, and bake gently for about 1¼ hours.
Time.—To make and steam, about 3 hours; to bake, from 2 to 2¼ hours. Average Cost, 10d. to 1s. Sufficient for 7 or 8 persons.
1804.—CASSELL PUDDING.
Ingredients.—2 eggs, and their weight in butter, castor sugar and flour, 1 saltspoonful of finely-grated lemon-rind, jam.
Method.—Whisk the eggs well, stir in the sugar and flour, and add the butter slightly warmed. Have ready some well-buttered cups, cover the bottom of each one with jam, and fill it three-quarters full with the mixture. Bake in a moderate oven for 25 minutes, and serve with boiled custard (see recipes for same).
Time.—¾ of an hour. Average Cost, 10d. to 1s. Sufficient for 6 or 7 persons.
1805.—CASTLE PUDDINGS. (Fr.—Pouding à la Château.)
Ingredients.—1½ ozs. of flour, 1½ ozs. of castor sugar, 1 oz. of butter, 1 level teaspoonful of baking-powder, 1 egg, a little milk, flavouring.
Method.—Cream the butter and sugar together, beat in the egg until the mixture is light and creamy. Sieve the flour and baking-powder together, stir lightly in, and add milk gradually until the mixture drops readily from the spoon. Three parts fill some well-buttered dariol moulds, and steam for 50 minutes or bake for half that length of time. Grated lemon-rind, vanilla, or any other flavouring ingredient may be added. Serve with jam, wine, or custard sauce.
Time.—About 1¼ hours. Average Cost, 5d. Sufficient for 3 or 4 persons.
1806.—CHERRY PUDDING. (Fr.—Pouding aux Cerises.)
Ingredients.—1 lb. of cooking cherries, 3 tablespoonfuls of moist sugar, 1 inch of cinnamon, 3 ozs. of flour, 2 ozs. of castor sugar, 4 eggs, 1 gill ​of cream, 2 tablespoonfuls of milk (about), the grated rind of ½ a lemon, salt.
Method.—Stone the cherries by means of a wooden skewer, put them with the cinnamon, 2 tablespoonfuls of cold water, and the moist sugar, into a jar placed in a saucepan containing boiling water, cook until tender, and allow them to cool. Heat the cream, add the flour, previously blended smoothly with the milk, boil well, then add the sugar and a good pinch of salt. Let it cool slightly, then beat in the yolks of eggs separately, add the lemon-rind, and lastly the stiffly whipped whites of eggs. Have ready a well-buttered plain mould, place a layer of cherries on the bottom, then a layer of the mixture, and repeat until the mould is full. Cover with a greased paper, and bake in a moderately hot oven for about 40 minutes. Serve with a sweet sauce or fruit syrup.
Time.—About 1½ hours. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.
1807.—CHESTNUT PUDDING. (Fr.—Pouding aux Marrons.)
Ingredients.—6 ozs. of chestnuts (weighed after the skins are removed), 1 oz. of chocolate, 2 ozs. of cake crumbs, 2 ozs. of flour, 2 ozs. of butter, 1 oz. of castor sugar, 4 eggs, ½ a pint of milk, ½ a teaspoonful of essence of vanilla.
Method.—Bake or roast the chestnuts, remove both skins, put them into a stewpan with a very small quantity of water, cook until tender, then rub through a fine sieve. Break the chocolate into small pieces, put it and the milk into a stewpan, and simmer until dissolved. In another stewpan melt the butter, stir in the flour, cook for 2 or 3 minutes, then add the milk, and stir until it boils. The cakecrumbs must now be added, and the mixture stirred and cooked until it leaves the sides of the stewpan clear. Allow it to cool a little, then beat in the yolks of the eggs, and add the chestnut purée and the vanilla essence. Whisk the whites of eggs to a stiff froth, stir them lightly into the mixture, pour into a well-buttered mould, cover with buttered paper, and either steam for 1½ hours or bake in a moderately hot oven for 1 hour. Serve with vanilla or custard sauce.
Time.—About 2¾ hours. Average Cost, 1s. to 1s. 2d. Sufficient for 6 or 7 persons.
1808.—CHESTER PUDDING.
Ingredients.—4 eggs, 2 ozs. of castor sugar, 2 ozs. of butter warmed, 1 tablespoonful of ground almonds, essence of bitter almonds, 1 lemon, No. 1667, or 1668
Method.—Stir the yolks of the eggs and sugar together until thick ​and smooth, add the butter, almonds, a few drops of almond essence, and the finely-grated rind and juice of the lemon. Have ready a small piedish lined with paste, pour in the mixture, and bake gently for 20 minutes, or until set. Whip the whites stiffly, pile them on the pudding, dredge liberally with castor sugar, replace in the oven, and bake gently until the whites harden and acquire a little colour. Serve either hot or cold.
Time.—¾ of an hour. Average Cost, 1s. 3d. Sufficient for 3 or 4 persons.
1809.—CHOCOLATE PUDDING. (Fr.—Pouding au Chocolat.)
Ingredients.—4 ozs. of chocolate, 2 ozs. of cakecrumbs, 2 ozs. of flour, 2 ozs. of butter, 1 oz. of castor sugar, 4 eggs, ½ a pint of milk, ½ a teaspoonful of vanilla essence.
Method.—Break the chocolate into small pieces, put it with the milk into a stewpan, simmer until dissolved and cool. In another stewpan melt the butter, stir in the flour, cook a little without browning, then put in the milk and stir until boiling. Now add the cakecrumbs, and cook gently until the mixture becomes thick and leaves the sides of the stewpan clear. Let it cool a little, then beat in the yolks of the eggs and add the vanilla essence. Whisk the whites to a stiff froth, stir them lightly into the mixture, pour into a well-buttered plain mould, cover with buttered paper, and steam for 1½ hours, or bake for 1 hour in a moderate oven. Serve with custard, chocolate, or vanilla sauce.
Time.—About 2¼ hours. Average Cost, 1s. 1d. to 1s. 3d. Sufficient for 5 or 6 persons.
1810.—CHOCOLATE PUDDING. (Another Method.)
Ingredients.—3½ ozs. of breadcrumbs, 2 ozs. of chocolate, 1½ ozs. of castor sugar, 1½ ozs. of butter, 2 eggs, ¼ of a pint of milk (about), vanilla essence.
Method.—Break the chocolate into small pieces, put it into a stewpan with the milk, and simmer until dissolved. Cream the butter and sugar together, stir in the yolks of eggs, breadcrumbs, milk, chocolate, and a few drops of vanilla essence, and mix well together. Whisk the whites stiffly, add them lightly to the rest of the ingredients, pour into a well-buttered mould, cover with a greased paper, and steam from 1¼ to 1½ hours. Or, put the mixture into 6 well-buttered large-sized dariol moulds, and steam about 25 minutes. Serve with custard or vanilla sauce.
Time.—From 1¾ to 2 hours. Average Cost, about 8d. Sufficient for 5 or 6 persons.
​1811.—CHRISTMAS PUDDING (without suet). (Fruitarian Plum Pudding).
Ingredients.—½ a lb. of figs, ½ a lb. of breadcrumbs, ½ a lb. of stoned raisins, ¼ of a lb. of currants, ¼ of a lb. of sultanas, ¼ of a lb. of candied peel, ½ a lb. of peeled sweet almonds, ¼ of a lb. of pine kernels, ¼ of a lb. of butter, ¼ of a lb. of shelled Brazil nuts, the grated rind of 1, and the juice of 2 lemons, 4 eggs, 1 teaspoonful of whole spice, a pinch of salt, ¼ of a lb. of moist or brown sugar, 2 apples, ¼ of a lb. of honey.
Method.—Mince the figs. Peel, core and chop the apples. Chop the almonds, pine kernels and nuts. Clean the fruit, and chop or shred the candied peel. Put all the dry ingredients in a basin, and add the honey and lemon juice. Beat up the eggs, and stir in with the above. When thoroughly mixed fill into 1 or 2 buttered moulds, tie over with a buttered cloth, and boil for 3 hours. When done, unmould, dish up, and serve with a suitable sauce or custard.
Average Cost.—2s. 9d. Sufficient for 2 medium-sized puddings.
1812.—CHRISTMAS PUDDING (rich). (Fr.—Pouding de Noël.)
Ingredients.—½ a lb. of beef suet, 2 ozs. of flour, ½ a lb. of raisins, ¼ of of a lb. of mixed peel. ½ a grated nutmeg, ½ an oz. of mixed spice, ½ an oz. of ground cinnamon, 1 gill of milk, 1 wineglassful of rum or brandy, ½ a lb. of breadcrumbs, ½ a lb. of sultanas, ¼ lb. of currants, 1 lemon, 2 ozs. of dessicated cocoanut or shredded almonds, a pinch of salt, 4 eggs.
Method.—Skin the suet and chop it finally. Clean the fruit, stone the raisins, finely shred the mixed peel; peel and chop the lemon rind. Put all the dry ingredients in a basin and mix well. Add the milk, stir in the eggs one at a time, add the rum or brandy and the strained juice of the lemon. Work the whole thoroughly for some minutes, so that the ingredients are well blended. Put the mixture in a well buttered pudding basin or pudding cloth; if the latter is used it should be buttered or floured. Boil for about 4 hours, or steam for at least 5 hours.
Average Cost.—1s. 10d. Sufficient for 8 or 9 persons.
1813.—CHRISTMAS PUDDING (inexpensive).
Ingredients.—¼ of a lb. of flour, ¼ of a lb. of breadcrumbs, 1 oz. of Paisley flour, ½ a lb. of chopped suet, ½ a lb. of sultanas, ½ a lb. of raisins (stoned), 6 ozs. mixed candied peel, ¼ of a lb. of castor sugar, 1 lemon rind and juice, 3 eggs, milk to mix.
Method.—Sift the flour and Paisley flour well together, mix the chopped suet with the flour, and add all the other dry ingredients. Stir in the beaten eggs and sufficient milk to make the mixture rather moist. ​Boil in one or two well greased pudding basins for 4 hours. A wine-glassful of brandy may be added if liked.
Average Cost.—1s. 3d. Sufficient for 1 large or 2 small puddings.
1814.—CHRISTMAS PUDDING. (See also Recipes for Plum Pudding and Pound Pudding, Recipes No. 1888 to 1893.)
1815.—COBOURG PUDDINGS.
Ingredients.—½ a pint of milk, 3 ozs. of flour, 3 ozs. of castor sugar, 3 ozs. of butter, 3 ozs. of currants cleaned and picked, 3 eggs, 1 tablespoonful of brandy, a good pinch of nutmeg, a good pinch of salt, ½ a teaspoonful of baking-powder.
Method.—Cream the butter and sugar together, add the eggs gradually, and beat in well each one. Mix in the rest of the ingredients, pour into well-buttered dariol moulds or small cups, and bake for about ½ an hour. Serve with wine sauce.
Time.—About 1 hour. Average Cost, 10d. to 1s. Sufficient for 6 or 7 persons.
1816.—COCOANUT PUDDING.
Ingredients.—4 ozs. of grated cocoanut, 1 oz. of butter, 1 oz. of castor sugar, 1 oz. of cakecrumbs, 4 whites of eggs, 3 yolks of eggs, ½ a pint of milk, ¼ of a pint of cream, 1 teaspoonful of vanilla essence, paste.
Method.—Simmer the cocoanut in the milk until tender, and allow it to become quite cold. Cream the butter and sugar together until quite smooth, stir in the yolks of eggs separately, add the cakecrumbs, cream, vanilla, and the prepared cocoanut and milk. Whisk the whites of eggs to a stiff froth, stir them lightly into the rest of the ingredients, and pour the mixture into a piedish, the edges of which must be previously lined and decorated with paste (see Apple Amber, No. 1676). Bake in a moderate oven until the mixture is set, then pile on the remaining two whites of eggs, previously stiffly-whisked, replace in the oven until the méringue hardens and acquires a little colour, then serve.
Time.—2 hours. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.
1817.—COLLEGE PUDDINGS.
Ingredients.—4 ozs. of breadcrumbs, 4 ozs. of finely-chopped suet, 2 ozs. each of currants and sultanas, cleaned and picked, 2 ozs. of sugar, 2 eggs, a good pinch each of grated nutmeg, ground cloves, ground cinnamon, and salt, ½ a teaspoonful of baking-powder.
Method.—Mix all the dry ingredients together, add the eggs, previously well-beaten, and stir until thoroughly mixed. Put the mixture into well-buttered dariol moulds, and either bake for about 25 minutes or steam 35 minutes. Serve with a good wine or brandy sauce.
Time.—About 1 hour. Average Cost, 8d. to 9d. Sufficient for 6 or 7 persons.
​1818.—COLLEGE PUDDINGS. (Another Method.)
Ingredients.—½ a pint of breadcrumbs, 3 ozs. of finely-chopped suet, 2 ozs. of sugar, 2 ozs. of currants, cleaned and picked, 1 oz. of finely-shredded candied peel, 2 eggs, a pinch each of nutmeg and salt, a tablespoonful of brandy, if liked.
Method.—Mix the breadcrumbs, suet, sugar, currants, peel, salt and nutmeg together. Beat the eggs well, add to them the brandy, strain into the rest of the ingredients, and stir until thoroughly mixed. Cover the basin, and let the mixture stand for at least 1 hour for the bread to soak; then form into round or cork-shaped pieces, fry very gently in hot butter or fat, in a sauté pan, turning them frequently. Drain well, and serve as hot as possible with good wine sauce.
Time.—2 hours. Average Cost, from 8d. to 9d. Sufficient for 7 or 8 persons.
1819.—CORN PUDDING.
Ingredients.—3 tablespoonfuls of Indian meal, 1 tablespoonful of castor sugar, ¼ of a teaspoonful of finely-grated lemon-rind, 3 eggs, 1 pint of milk.
Method.—Mix the meal with a little cold milk, boil up the remainder, add the meal, sugar, and lemon-rind, stir and cook gently for a few minutes. When cool, add the well-beaten eggs, half fill well-buttered cups with the mixture, and bake in a moderately hot oven for ½ an hour.
Time.—1 hour. Average Cost, 8d. Sufficient for 5 or 6 persons.
1820.—CORNFLOUR PUDDING.
Ingredients.—1 pint of milk, 2 tablespoonfuls of cornflour, 1 tablespoonful of castor sugar, 2 eggs, a pinch of salt, the grated rind of ½ a lemon.
Method.—Mix the cornflour smoothly with a little milk, boil the remainder, and add to it the cornflour, stirring all the time. Return to the saucepan, and boil gently until it thickens, then cool slightly. Add the sugar, yolks of eggs, salt and lemon-rind, and stir for 2 or 3 minutes by the side of the fire. Whisk the whites to a stiff froth, lightly add them to the rest of the ingredients, pour into a buttered piedish, and bake slowly for ½ an hour.
Time.—About 40 minutes. Average Cost, 5d. to 6d. Sufficient for 4 or 5 persons.
1821.—COTTAGE PUDDING.
Ingredients.—8 ozs. of flour, 4 ozs. of finely-chopped suet, 4 ozs. of raisins, stoned and halved, 4 ozs. of sugar, 1 egg, 3 or 4 tablespoonfuls ​of milk, ½ a teaspoonful of cream of tartar, ¼ of a teaspoonful of carbonate of soda, salt.
Method.—Mix the flour, suet, raisins, sugar, cream of tartar, and a good pinch of salt together. Dissolve the soda in the milk, add it to the well-beaten egg, mix well, and stir into the dry ingredients. The mixture must be rather stiff, but, at the same time, thoroughly moistened. Turn into a greased Yorkshire pudding-tin, and bake in a moderate oven from 30 to 40 minutes. Cut the pudding into squares, and serve.
Time.—About 1 hour. Average Cost, 7d. Sufficient for 5 or 6 persons.
1822.—CRANBERRY PUDDING. (See. Apple Pudding, Boiled, No. 1763, and Damson Pudding, No. 1832.)
1823.—CROQUETS OF RICE. (Fr.—Croquettes de Riz.)
Ingredients.—4 ozs. of Carolina rice, 2 ozs. of castor sugar, ½ an oz. of butter, lemon-rind, about 1½ pints of milk, 2 yolks of eggs, 1 whole egg, breadcrumbs, frying-fat, salt.
Method.—Wash and drain the rice, put it into a stewpan with 1 pint of milk, a good pinch of salt, a little thin lemon-rind, and cook until the rice is tender, adding more milk as required. When done, take out the lemon-rind, add the sugar, and the yolks of eggs, stir over the fire until sufficiently cooked, then spread the mixture on a plate. When ready, form into pear or cork shapes, coat with egg and breadcrumbs, and fry in hot fat until lightly browned. Drain well, dredge with castor sugar, and serve with a fruit syrup or suitable sweet sauce.
Time.—About 1½ hours. Average Cost, 9d. Sufficient for 6 or 7 persons.
1824.—CRYSTAL PALACE PUDDING.
Ingredients.—1 heaped up dessertspoonful of cornflour, ½ an oz. of gelatine or isinglass, ½ a pint of cream, ⅛ of a pint of milk, sugar and vanilla to taste, 2 yolks of eggs, glacé cherries.
Method.—Soak the gelatine or isinglass in a little water, heat up the cream, and strain in the dissolved gelatine. Blend the cornflour smoothly with the milk, mix it with the cream, and sweeten to taste. Stir and boil gently for 10 minutes, let the preparation cool slightly, then add the yolks of eggs and a few drops of vanilla essence. Stir until on the point of setting, then turn into small moulds previously decorated with glacé cherries. When firm, turn out, dish up, and serve.
Time.—1½ hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 4 or 5 persons.
​1825.—CUMBERLAND PUDDING.
Ingredients.—6 ozs. of flour, 4 ozs. of finely-chopped suet, 6 ozs. of coarsely-chopped apple, 4 ozs. of currants cleaned, 3 eggs, salt and nutmeg to taste.
Method.—Beat the eggs well, mix them with the other ingredients, and turn the whole into a buttered basin. Steam for 2½ hours, or boil for 2 hours, then serve with wine sauce.
Time.—From 2 to 2½ hours. Average Cost, 9d. to 10d.Sufficient for 4 or 5 persons
1826.—CURATE'S PUDDING.
Ingredients.—6 tablespoonfuls of mashed potato, 4 ozs. of sugar, 2 ozs. of butter, 2 eggs, 1 lemon, 2 or 3 tablespoonfuls of milk, 1 saltspoonful of salt.
Method.—Cream the butter and sugar together until thick and smooth, add the eggs, and beat well. Now stir in the potato, the juice and grated rind of the lemon, salt, and a little milk, and when well mixed pour into a greased piedish. Bake from 30 to 35 minutes in a moderate oven.
Time.—About 1 hour. Average Cost, 8d. or 9d. Sufficient for 4 or 5 persons.
1827.—CURRANT PUDDING, BOILED.
Ingredients.—½ a lb. of currants cleaned, ½ a lb. of suet finely-chopped, 1 lb. of flour, milk, lemon, butter, sugar.
Method.—Mix the dry ingredients together, and add sufficient milk to form a stiff batter. Turn the mixture into a floured cloth, boil gently for 2½ hours, and server with a cut lemon, fresh butter and sugar. For directions for making a pudding of fresh fruit, see Apple Pudding, Boiled, and Damson Pudding.
Time.—To boil the pudding, about 3 hours. Average Cost, 1s. Sufficient for 7 or 8 persons.
1828.—CUSTARD PUDDING, BAKED.
Ingredients.—½ a pint of milk, 1 dessertspoonful of loaf or castor sugar, 2 eggs.
Method.—Beat the eggs, add to them the sugar and milk, and stir until the sugar is dissolved. Strain into a buttered piedish, and bake in a slow oven until set (about 30 minutes). When the oven is too hot the dish should be placed in a tin of water, to prevent the custard baking too quickly (see Notes on Puddings, p. 915).
Time.—About 40 minutes. Average Cost, 3½d. Sufficient for 1 or 2 persons.
​1829.—CUSTARD PUDDING, BAKED. (Another way.)
Ingredients.—1 pint of milk, 1 tablespoonful of sugar, 1 teaspoonful of flour, ½ an oz. of butter, 2 eggs, lemon-rind, bay-leaf or laurel-leaf for flavouring, a pinch of salt, a pinch of nutmeg.
Method.—Simmer the milk with the flavouring ingredient for about 20 minutes, then remove the lemon-rind or whatever has been used, and put in the butter and sugar. Mix the flour smoothly with a little cold milk or water, pour it into the stewpan, stir until it boils, cook for 5 minutes, then cool a little. Beat the eggs, add them to the rest of the ingredients, pour into a buttered piedish, and bake in a slow oven for about 40 minutes, or until set.
Time.—1¼ hours. Average Cost, 6d. Sufficient for 3 or 4 persons.
1830.—CUSTARD PUDDING, STEAMED.
Ingredients.—½ a pint of milk, 1 dessertspoonful of castor sugar, 3 eggs, a few drops of essence of vanilla or other flavouring.
Method.—Beat the eggs, add the sugar, milk and vanilla essence, stir until the sugar is dissolved, then pour the mixture into a buttered basin, and steam VERY GENTLY for ½ an hour. Serve with wine sauce. A very nice pudding may be made with the same quantity of milk, half the quantity of sugar, and 1 egg, but it must be served in the basin.
Time—About 40 minutes. Average Cost, 5d. Sufficient for 2 or 3 persons.
1831.—CUSTARD PIE.
Ingredients.—1 quart of milk, 1 tablespoonful of sugar (or to taste), 1 level tablespoonful of cornflour, 3 eggs, the rind of ½ a lemon, or other flavouring, salt, paste No. 1668, or 1669.
Method.—Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon-rind for about 20 minutes, then remove the lemon-rind and add the milk to the cornflour, stirring all the time. Replace in the stewpan, stir and cook for 2 or 3 minutes, add the sugar and a pinch of salt, and allow the mixture to cool slightly. Meanwhile beat the eggs, and add them to the rest of the ingredients. Line 2 deep dishes or 12 deep patty-pans with paste, pour in the custard, and bake in a moderately hot oven until the paste is sufficiently cooked and the custard set. If the oven has not a good bottom heat the paste should be partially baked before putting in the custard (see Cherry Tartlets, No. 1685).
Time.—From 1¼ to 1½ hours. Average Cost, 1s. Sufficient for 8 or 9 persons.
​1832.—DAMSON PUDDING.
Ingredients.—Suet crust, No. 1670 or 1671, 1½ pints of damsons, 2 tablespoonfuls of brown sugar, or to taste.
Method.—Line the basin as directed for Apple Pudding, No. 1763. Half fill it with fruit, add the sugar, and then the remainder of the fruit. Put on the cover, carefully seal the edges, and if the pudding is to be boiled, tie on a scalded well-floured cloth; if steamed, cover it with a sheet of greased paper. Cook from 2½ to 3 hours.
Time.—From 3 to 3½ hours. Average Cost, 7d. to 8d. Sufficient for 6 or 7 persons.
1833.—DANISH PUDDING. (Fr.—Pouding Danoise.)
Ingredients.—1 breakfastcupful of tapioca, 1 breakfastcupful of red currant jelly, salt and castor sugar to taste, 3 pints of water.
Method.—Soak the tapioca in the water for at least 12 hours, then turn it into a double saucepan, cook for 1½ hours, and add salt and sugar to taste. Stir in the jelly, and, when well mixed, turn the preparation into a mould, and put aside until set. Serve with whipped cream.
Time.—To cook the tapioca, ¾ of an hour. Average Cost, 1s. Sufficient for 4 or 5 persons.
1834.—DATE PUDDING (Fr.—Pouding aux Dattes.)
Ingredients.—½ a lb. of stoned and chopped dates, ½ a lb. of finely-chopped suet, 1 lb. of flour, ¼ of a teaspoonful of salt, milk or water.
Method.—Mix the dry ingredients well together, add sufficient milk or water to moisten them slightly, and turn the mixture into a well-greased basin. Steam or boil for 2½ to 3 hours, or form the mixture into a roly-poly, enclose it in a cloth, and boil gently for 1¼ hours.
Time.—From 2 to 3½ hours. Average Cost, 8d. Sufficient for 7 or 8 persons.
1835.—DELHI PUDDING.
Ingredients.—1 lb. of flour, 10 ozs. of finely-chopped suet, 1 teaspoonful of baking-powder, ½ a lb. of raisins; 4 or 5 apples, the grated rind of 1 lemon, 2 or 3 tablespoonfuls of brown sugar, nutmeg, salt.
Method.—Stone and halve the raisins, pare, core and slice the apples. Mix the flour, suet, baking-powder, a good pinch of salt, add a little cold water and make into a smooth stiff paste. Divide it into 2 equal portions; with one line the basin, from the other portion cut off sufficient to form the lid, and roll the remainder out thinly. Put a layer of apple ​in the basin, add a few raisins, and sprinkle with sugar, lemon-rind and nutmeg, previously well mixed together. From the rolled out paste cut a round large enough to rather more than cover the fruit in the basin, moisten the edges of it with water, and join them carefully to the paste lining the basin. Now put in another layer of apple, add raisins, sprinkle with sugar, etc., and cover with pastry as before. Repeat until the basin is full, then cover with a greased paper, and steam for 3 hours.
Time.—About 4 hours. Average Cost, from 1s. 2d. to 1s. 4d. Sufficient for 7 or 8 persons.
1836.—DEVONSHIRE RUM PUDDING.
Ingredients.—Cold plum pudding cut into strips, milk, allowing 1 pint to 1 tablespoonful of cornflour, 1 egg, 1 level tablespoonful of castor sugar, and a good glass of rum.
Method.—Butter a piedish, and fill it with strips of plum pudding crossed lattice fashion. Mix the cornflour smoothly with a little milk, boil up the remainder, add the blended cornflour, and cook gently for 3 minutes. Stir in the sugar, beat and add the eggs, and put in the rum. Pour the sauce over the plum pudding, bake gently for about ½ an hour, then serve. If preferred, the pudding may be steamed for 2 hours in a basin.
Time.—About ½ an hour. Average Cost, 1s. 9d. to 2s. Sufficient for 6 persons.
1837.—DRESDEN PUDDING. (Fr.—Pouding à la Dresde.)
Ingredients.—2 ozs. of flour, 2 ozs. of sugar, 2 ozs. of crumbled brown bread, 1½ ozs. of butter, 2 tablespoonfuls of desiccated cocoanut, ½ a teaspoonful of ground cinnamon, the grated rind of ½ a lemon, ¾ of a pint of milk, 1 dessertspoonful of Curaçoa, 3 eggs.
Method.—Melt the butter in a stewpan, stir in the flour, cook for 2 or 3 minutes, then add ½ a gill of water and ⅓ of the milk, bring to boiling point, stirring meanwhile, and simmer gently for 5 minutes. Heat the remainder of the milk, and pour it over the cocoanut, add the brown bread, previously passed through a fine sieve, sugar and lemon-rind, cover, and let it stand for 10 minutes. Meanwhile add the yolks of the eggs to the contents of the stewpan, stir until they thicken, then put in the cocoanut preparation, add the cinnamon and Curaçoa, and lastly the stiffly-whisked whites of eggs. Turn into a well-buttered mould or soufflé tin, bake in a moderate oven for about 1 hour, and serve with a suitable sweet sauce or fruit syrup.
Time—About 1½ hours. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons.
​1838.—DUCHESS PUDDING. (Fr.—Pouding à la Duchesse.)
Ingredients.—2 ozs. of butter, 2 ozs. of castor sugar, 2 ozs. of macaroons, ½ an oz. of pistachios, 3 tablespoonfuls of orange marmalade, 1 level teaspoonful of ground rice, 3 eggs.
Method.—Blanch, peel and chop the pistachios coarsely, and crush the macaroons. Work the butter and sugar together until thick and creamy, then beat in the yolks of the eggs, and add the macaroons and marmalade. Whisk the whites of the eggs to a stiff froth, add lightly the ground rice and half the pistachios, then stir the whole carefully into the mixture. Have ready a well-buttered soufflé-mould, sprinkle the remainder of the pistachios on the bottom and sides, pour in the preparation, and steam slowly for about 1¼ hours. Serve with suitable sauce.
Time.—From 1¾ to 2 hours. Average Cost, 1s. Sufficient for 4 or 5 persons.
1839.—DUMPLINGS. (See Note to Suet Pudding, No. 1915.)
1840.—EMPRESS PUDDING. (Fr.—Pouding à l'Imperatrice.)
Ingredients.—1 quart of milk, 4 ozs. of rice, 2 ozs. of butter, 1 tablespoonful of sugar, paste or paste trimmings, jam or stewed fruit, salt.
Method.—Simmer the rice in the milk until tender and fairly dry, then add the butter, sugar, and a good pinch of salt. Line the edge of the piedish with paste, then spread a thin layer of rice on the bottom of the dish, and cover thickly with jam or stewed fruit. Repeat until the dish is full, letting the top layer be of rice. Bake in a moderate oven for about ½ an hour, and serve with boiled custard sauce No. 332.
Time.—About 2 hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons.
1841.—EVE'S PUDDING.
Ingredients.—3 ozs. of butter, 3 ozs. of castor sugar, 3 ozs. of flour, 2 eggs, almond or vanilla essence.
Method.—Beat the butter and sugar until thick and creamy, add the yolks of eggs, and stir in the flour. Whisk the whites stiffly, stir them lightly in, and flavour to taste. Have ready some well-buttered dariols or small cups, fill them three-quarters full with the mixture, and bake in a moderately hot oven from 25 to 30 minutes.
Time.—1 hour. Average Cost,—7d. to 8d. Sufficient for 6 persons.
​1842.—EXETER PUDDING.
Ingredients.—5 ozs. of breadcrumbs, 2 sponge cakes sliced, 1 oz. of ratafias, 3½ ozs. of suet finely-chopped, 2 ozs. of sago, 3 ozs. of moist sugar, 4 small or 3 large eggs, 1 wineglassful of rum, 2 or 3 tablespoonfuls of cream or milk, ½ a teaspoonful of grated lemon-rind, jam, sauce.
Method.—Mix all the ingredients, except the ratafias, sponge cake, and jam, well together. Coat a well-buttered mould or basin lightly with breadcrumbs, and cover the bottom with ratafias. Add a layer of the mixture, cover with slices of sponge cake, spread thickly with jam, and on the top place a few ratafias. Repeat until all the materials are used, taking care that the mixture forms the top layer. Bake gently for 1 hour, and serve with a sauce made of 3 tablespoonfuls of black-currant jelly, a glass of sherry and a little water, and boiled up.
Time.—1½ hours. Average Cost, from 1s. 9d. to 2s. Sufficient for 5 or 6 persons.
1843.—FIG PUDDING. (Fr.—Pouding aux Figues.)
Ingredients.—8 ozs. of dried figs, 6 ozs. of finely-chopped suet, 4 ozs. of breadcrumbs, 4 ozs. of flour, 4 ozs. of sugar, ½ a pint of milk, 2 eggs, a good pinch of salt, a good pinch of nutmeg.
Method.—Chop the figs finely, add to them the rest of the dry ingredients, and mix well. Beat the eggs, add the milk, pour into the mixture, and stir well. Turn into a greased basin, and steam for 2½ hours. Serve with a suitable sweet sauce.
Time.—About 3 hours. Average Cost, 10d. Sufficient for 6 or 7 persons.
1844.—FIG PUDDING. (Another Method.)
Ingredients.—8 ozs. of dried figs, finely-chopped, 6 ozs. of flour, 3 ozs. of finely-chopped suet, a good pinch of salt.
Method.—Mix the flour, suet and salt together, and add enough cold water to form a stiff paste. Roll out to a suitable thickness, cover with the chopped figs, moisten the edges with water, roll up, and make the ends secure. Scald and flour a pudding-cloth, put in the roll, tie the cloth at each end, put the pudding into boiling water, and boil about 1½ hours.
Note.—A little moist sugar may be added, if liked.
Time.—From 2 to 2¼ hours. Average Cost, about 7d. Sufficient for 5 or 6 persons.
1845.—FINGER PUDDING.
Ingredients.—1 oz. of Savoy or finger biscuits crushed, 1½ ozs. of butter, 3 ozs. of castor sugar, 3 ozs. of ground almonds, 4 eggs, ¼ of a ​teaspoonful of grated lemon-rind, ¼ of a teaspoonful of ground cinnamon, a good pinch of ground cloves.
Method.—Stir the sugar and yolks of eggs together until smooth and creamy, add the almonds, lemon-rind, cinnamon, cloves, the butter melted, and the crushed biscuits. Whisk the whites stiffly, stir them lightly in, and turn the mixture into a well-buttered mould. Steam gently for about 1 hour, and serve with a suitable sauce.
Time.—About 1½ hours. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons.
1846.—FOREST PUDDING.
Ingredients—3 stale sponge cakes, 2 eggs, jam, ¾ of a pint of milk, the grated rind of ½ a lemon or other flavouring, sugar.
Method.—Slice the sponge cakes thinly, spread half of them with jam, cover with the remainder, and place the sandwiches in a buttered piedish, which they should half fill. Beat the eggs well, add the milk and flavouring, and sweeten to taste. Pour the custard into the piedish, cover, and let it stand for 1 hour, then bake slowly from 30 to 35 minutes. Serve hot.
Time.—About 1¾ hours. Average Cost, 10d. Sufficient for 4 or 5 persons.
1847.—FRENCH PANCAKES. (Fr.—Crêpes à la Française.)
Ingredients.—2 ozs. of flour, 2 ozs. of butter, 2 ozs. of castor sugar, about 4 tablespoonfuls of jam, 2 eggs, ½ a pint of milk.
Method.—Heat the milk in a stewpan. Cream the butter and sugar together until smooth, beat in the eggs, and stir in the flour lightly. Now add the warm milk, which will slightly curdle the mixture, beat well, then cover and let it stand for 1 hour. Have ready 6 buttered plates or large saucers, put an equal quantity of batter into each, bake quickly until the batter rises, then more slowly for about 10 minutes. Spread 5 of them with jam, which should be warm, place them on the top of each other, cover with the plain pancake, and dredge well with castor sugar. Serve quickly.
Time.—About 1¾ hours. Average Cost, 8d. Sufficient for 5 or 6 persons.
1848.—FRESH PLUM PUDDING. (See Damson Pudding, No. 1832.)
1849.—FRIAR'S OMELET.
Ingredients.—4 sour cooking apples, 2 ozs. breadcrumbs, 2 ozs. of sugar, 1 oz. of butter, 1 egg, ½ a lemon.
​Method.—Pare, core and slice the apples, stew them with the sugar, butter, grated rind and juice of the lemon until tender, then stir in the well-beaten egg. Put half the breadcrumbs at the bottom of a buttered piedish, pour in the apple mixture, and cover with the rest of the breadcrumbs. Add a few bits of butter, and bake for 15 minutes in a moderate oven.
Time.—About 45 minutes. Average Cost, 6d. Sufficient for 2 or 3 persons.
1850.—GENEVA PUDDING. (Fr.—Pouding à la Genévoise.)
Ingredients.—2 lbs. of sour cooking apples, 3 ozs. of rice, 1 oz. of butter, sugar, about 1½ pints of milk, ¼ of a teaspoonful of ground cinnamon, salt.
Method.—Wash and drain the rice, place it in a stewpan with 1 pint of milk and a good pinch of salt, cook until tender, adding more milk as required, and sweeten to taste. While the rice is cooking, pare, core and slice the apples, place them with the butter, cinnamon, and a good tablespoonful of sugar in a jar, stand the jar in a saucepan half full of boiling water, cook until tender, then rub through a fine sieve. Butter a fireproof china soufflé dish, arrange the rice and apple purée in alternate layers, letting rice form the bottom and top layers, and bake in a moderate oven from 35 to 40 minutes.
Time.—About 1½ hours. Average Cost, 11d. Sufficient for 6 or 7 persons.
1851.—GERMAN RICE PUDDING.
Ingredients.—2 ozs. of ground rice, 2 ozs. of butter, 1½ ozs. of sugar, or to taste, ½ a pint of milk, 3 eggs, the grated rind of 1 lemon, paste, salt.
Method.—Line and decorate the piedish with the paste, as directed in the recipe for Apple Amber, No. 1676. Bring the milk to boiling point, add the sugar, butter, lemon-rind, and a good pinch of salt, sprinkle in the rice, stir until it boils, and cook gently for about 20 minutes, stirring frequently. Let it cool a little, then add the yolks of eggs and 1 white stiffly-whisked. Pour the mixture into the prepared piedish, bake in a moderate oven for about 30 minutes, or until set. Meanwhile whisk the remaining two whites of eggs stiffly, and now pile them on the pudding, and dredge liberally with castor sugar. Replace in the oven until the méringue hardens and acquires a little colour, then serve hot.
Time.—About 1¼ hours. Average Cost, 10d. to 1s. Sufficient for 5 or 6 persons.
​1852.—GINGER PUDDING. (Fr.—Pouding au Gingembre.)
Ingredients.—12 ozs. of flour, 12 ozs. of treacle, 6 ozs. of finely-chopped suet, 1 teaspoonful of ground ginger, 1 teaspoonful of baking-powder, ¼ of a pint of milk, salt.
Method.—Mix the flour, suet, ginger, baking-powder, and a good pinch of salt well together. Stir in the treacle and milk, turn the mixture into a well-greased basin, and cover with a greased paper. Steam for about 2 hours, and serve with custard or cornflour sauce, or sweet melted butter.
Time.—2½ hours. Average Cost, 8d. Sufficient for 6 or 7 persons.
1853.—GINGERBREAD PUDDING.
Ingredients.—½ a lb. of flour, ¼ of a lb. of finely-chopped suet, ½ a lb. of treacle, 1 egg, 1 teaspoonful of baking-powder, 1 teaspoonful of ground ginger, ¼ of a pint of milk, salt.
Method.—Mix the flour, suet, ginger, baking-powder, and a good pinch of salt well together. Add the milk, treacle and well-beaten egg, mix thoroughly, then turn into a well-greased mould or basin, and steam from 2½ to 3 hours. Serve with a suitable sauce.
Time.—3 to 3½ hours. Average Cost, 7d. Sufficient for 5 or 6 persons.
1854.—GOLDEN PUDDING. (Fr.—Pouding Doré.)
Ingredients.—4 ozs. of breadcrumbs, 4 ozs. of finely-chopped suet, 4 ozs. of marmalade, 2 ozs. of sugar, milk, salt.
Method.—Mix the breadcrumbs, suet, sugar, and a good pinch of salt well together. Beat the eggs well, add the marmalade and milk, stir into the dry ingredients, and when well mixed turn into a greased mould or basin. Cover with a greased paper, steam from 2 to 2¼ hours, and serve with cornflour, marmalade, or other suitable sauce.
Time.—From 2½ to 2¾ hours. Average Cost, 8d. Sufficient for 4 or 5 persons.
1855.—GOOSEBERRY PUDDING, BAKED.
Ingredients.—1½ pints of gooseberries, ½ a pint of breadcrumbs, 2 ozs. of sugar, or to taste, 1½ ozs. of butter, 3 eggs, paste No. 1667, or 1668.
Method.—Cut off the tops and tails of the gooseberries, cook them until tender in a jar placed in a saucepan containing boiling water, then rub through a fine sieve. Add to the gooseberry purée the breadcrumbs, butter, sugar, and the eggs well beaten. Have ready a piedish with the edge lined with paste, pour in the preparation, bake for about 40 minutes, or until set, then dredge well with castor sugar, and serve hot.
Time.—About 2 hours. Average Cost, 1s. Sufficient for 4 or 5 persons.
​1856.—GOOSEBERRY PUDDING, BOILED. (See Damson Pudding, No. 1832.)
1857.—GREENGAGE PUDDING. (See Damson Pudding, No. 1832.)
1858.—GROUND RICE PUDDING. (Fr.—Pouding au Riz.)
Ingredients.—3 ozs. of ground rice, 1 tablespoonful of sugar, or to taste, 1 oz. of butter, 2 eggs, 1 pint of milk, bay-leaf, vanilla or other flavouring.
Method.—Boil the milk, sprinkle in the ground rice, simmer gently for 20 minutes, then stir in the sugar, butter and eggs. If bay-leaf or vanilla pod is the flavouring ingredient, it should be cooked in the milk; if essence is used, it is better to add it just before baking the mixture. Turn into a buttered piedish, and bake gently for about ½ an hour.
Time.—About 1 hour. Average Cost, 6d. Sufficient for 3 or 4 persons.
1859.—HAMPSHIRE PUDDING.
Ingredients.—3 ozs. of castor-sugar, 3 ozs. of butter warmed, 3 yolks of eggs, 2 whites of eggs, jam, puff-paste.
Method.—Line a deep plate with the paste, and cover the bottom with a good layer of jam. Beat the eggs well, add the butter and sugar gradually, and whisk briskly until thick. Pour the mixture over the jam, and bake in a moderately-hot oven for about ½ hour. Serve either hot or cold.
Time.—About 1 hour. Average Cost, 1s. Sufficient for 6 or 8 persons.
1860.—HASTY PUDDING. (Fr.—Pouding à la Minute.)
Ingredients.—Milk, sugar, flour, sago or tapioca, salt.
Method.—Boil up the milk; with the left hand sprinkle in sufficient flour, sago or tapioca to thicken the milk, stirring briskly meanwhile. Add a little salt and sugar to taste, stir and cook for about 10 minutes, and serve with cream and sugar, jam or treacle.
Time.—About 20 minutes. Average Cost, 2d. per person.
1861.—HONEY PUDDING. (Fr.—Pouding au Miel.)
Ingredients.—4 ozs. of honey, 6 ozs. of breadcrumbs, 1 oz. of butter, 1 oz. of florador, 2 eggs, the grated rind of ½ a lemon, ½ a teaspoonful of ground ginger, 1 gill of milk.
Method.—Cook the florador in the milk for 10 minutes, then pour the preparation over the breadcrumbs, add the honey, lemon-rind, ginger, ​warmed butter, and the yolks of the eggs, and beat well. Whisk the whites stiffly, stir them lightly into the rest of the ingredients, and turn the mixture into a well-buttered plain mould. Steam gently from 1¾ to 2 hours, and serve with a suitable sauce.
Time.—About 2 hours. Average Cost, 9d. Sufficient for 5 or 6 persons.
1862.—HUNTER PUDDING. (Fr.—Pouding Chasseur.)
Ingredients.—12 ozs. of flour, 4 ozs. of finely-chopped suet, 6 ozs. of raisins stoned and halved, 3 ozs. of sugar, 1 teaspoonful of baking-powder, ¼ of a pint of milk or water, salt.
Method.—Add the suet, raisins, sugar, baking-powder, and a good pinch of salt to the flour, mix well, and stir in the milk or water. Shape the mixture into 1 large or 2 small rolls, tie in pudding cloths, and boil for about 2 hours. If preferred, the mixture may be made more moist and steamed in a basin.
Time.—From 2¾ to 3 hours. Average Cost, 7d. Sufficient for 6 or 7 persons.
1863.—ITALIAN PUDDING. (Fr.—Pouding à l'Italienne.)
Ingredients.—1 oz. of crumbled cake, 1 oz. of breadcrumbs, 6 macaroons pounded, 1 oz. of shredded candied peel, ½ an oz. of sultanas, ½ an oz. of pistachios shredded, the yolk of 5 eggs and the whites of 2 eggs, 1 tablespoonful of rum or brandy.
Method.—Mix all the ingredients well together, turn the mixture into a well-buttered mould, and steam gently from 1 to 1¼ hours. Serve with custard sauce No. 332.
Time.—From 1½ to 2½ hours. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.
1864.—ITALIAN PUDDING. (Another Recipe.)
Ingredients.—1 lb. of apples sliced, ½ a lb. of dates stoned, ½ a lb. of raisins stoned, 2 ozs. of mixed peel shredded, 2 ozs. of Savoy or other plain cake-crumbs, 2 eggs, ¾ of a pint of milk, sugar, nutmeg.
Method.—Make a custard of the eggs and milk, stir in the cake-crumbs, and sweeten to taste. Mix the dates, raisins, and peel together, and add a little nutmeg. Place the apple at the bottom of a piedish, add the mixed fruit, and pour in the custard. Bake in a rather cool oven for ¾ of an hour, and serve either hot or cold.
Time.—About 1½ hours. Average Cost, about 1s. 2d. Sufficient for 5 or 6 persons.
​1865.—JENNY LIND PUDDING.
Ingredients.—3 or 4 stale sponge cakes, 3 or 4 cocoanut cakes, 12 ratafias, 2 eggs, 1 pint of milk, sugar, 1 tablespoonful of desiccated cocoanut.
Method.—Slice the sponge cakes, and place them in a buttered piedish interspersed with the cocoanut cakes and ratafias. Simmer the cocoanut in the milk for 20 minutes, cool slightly, add the eggs and sugar to taste, and stir by the side of the fire for a few minutes. Pour the custard into the piedish, bake gently until set, then serve either hot or cold.
Time.—About 50 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 5 or 6 persons.
1866.—KAISER PUDDING. (Fr.—Pouding à l'Empereur.)
Ingredients.—2 ozs. of ground almonds, sugar to taste, 3 eggs, ½ a pint of cream, 1 dessertspoonful of orange-juice, blanched almonds, shredded candied peel.
Method.—Separate and beat the yolk of the eggs, add 1 tablespoonful of castor sugar, the ground almonds, and the cream gradually. Whisk the whites stiffly, stir them lightly in, and add more sugar if necessary. Have ready a mould well buttered and lightly covered with shredded almonds and candied peel, then pour in the mixture. Steam gently for 1½ hours, and serve with a suitable sauce.
Time.—2 hours. Average Cost, 1s. 9d. Sufficient for 4 or 5 persons.
1867.—LEMON PUDDING, BAKED. (Fr.—Pouding au citron.)
Ingredients.—2 lemons, 3 ozs. of castor sugar, 2 ozs. of cakecrumbs, 3 eggs, 1 gill of cream or milk, paste No. 1667, or 1668.
Method.—Cream the sugar and the yolks of the eggs together until thick and white, add the juice of the lemons, the rinds grated, the cream or milk, cakecrumbs, and lastly the stiffly-whisked whites of eggs. Have ready a piedish with the edges lined and decorated with paste (see Apple Amber), pour in the preparation, and bake in a moderate oven for about ½ an hour, or until set. Sprinkle the surface liberally with castor sugar, and serve hot.
Time.—About 1 hour. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.
1868.—LEMON PUDDING, BAKED. (Another Method.)
Ingredients.—2 lemons, 2 ozs. of castor sugar, 1 oz. of butter, 3 sponge cakes, 3 eggs, ½ a pint of milk, paste.
​Method.—Put the milk, butter, sugar and grated lemon-rind into a stewpan, boil up, let it infuse for about 15 minutes, then pour over the well-beaten yolks of the eggs, stirring meanwhile. Add the crumbled sponge cakes and lemon-juice, mix well together, and pour into a piedish, the edges of which must be previously lined and decorated with the paste (see Apple Amber). Bake in a moderate oven from 30 to 35 minutes, or until the mixture is set, then cover with the stiffly-whisked whites of eggs, and dredge liberally with castor sugar. Replace in the oven until the meringue hardens and acquires a little colour.
Time.—About 1¼ hours. Average Cost, 1s. Sufficient for 6 or 7 persons.
1869.—LEMON PUDDING, BOILED. (Fr.—Pouding au citron.)
Ingredients.—8 ozs. of breadcrumbs, 2 ozs. of flour, 4 ozs. of finely-chopped suet, 4 ozs. of sugar, 2 lemons, 2 eggs, milk.
Method.—Mix the breadcrumbs, flour, suet, and sugar together, add the well beaten yolks of eggs, the lemon-juice, and the finely grated rinds, add milk gradually until a stiff yet thoroughly moistened mixture is formed. Turn into a buttered basin and steam for about 2½ to 3 hours. Serve with cornflour or sweet melted butter sauce.
Time.—About 3½ hours. Average Cost, 9d. Sufficient for 6 or 7 persons.
1870.—MACARONI OR SPAGHETTI PUDDING.
Ingredients.—1 oz. of macaroni or spaghetti, 1 oz. of butter, 1 oz. of sugar, 1 pint of milk, 2 eggs, the grated rind of ½ a lemon or other flavouring, salt.
Method.—Break the macaroni or sparghetti into ½-inch lengths, put them with a pinch of salt into the milk when boiling, and simmer until tender. Add the sugar, butter, lemon-rind, and the well-beaten yolks of the eggs, stir the mixture by the side of the fire for a few minutes, but do net let it boil. Lastly, add the stiffly-whisked whites of eggs, then turn the mixture into a buttered piedish, and bake slowly from 25 to 30 minutes.
Time.—About 1¼ hours. Average Cost, 6d. Sufficient for 3 or 4 persons.
1871.—MADEIRA PUDDING. (Fr.—Pouding au Madère.)
Ingredients.—4 ozs. of bread in small dice, 2 ozs. of castor sugar, 2 eggs, ½ a pint of milk, 1 wineglassful of Madeira or sherry, 1 teaspoonful of grated lemon-rind.
​Method.—Mix the bread, sugar and lemon-rind together in a basin. Boil the milk, pour it on the beaten eggs, stirring meanwhile, add the sherry, and pour over the dice of bread, etc. Let it soak for 15 or 20 minutes, then pour into a buttered mould, and steam gently for 2 hours. Serve with custard, or wine sauce, or jam syrup.
Time.—About 2½ hours. Average Cost, 8d. Sufficient for 4 or 5 persons.
1872.—MARMALADE PUDDING.
Ingredients.—4 ozs. of orange marmalade, 8 ozs. of breadcrumbs, 6 ozs. of finely-chopped beef suet, 2 eggs, ½ a teaspoonful of baking powder, a little milk.
Method.—Mix the suet, breadcrumbs, baking-powder, and a pinch of salt well together. Beat the eggs, add the marmalade, and when well mixed stir them into the dry ingredients. Beat the mixture lightly, and if at all stiff, add a little milk. Turn into a buttered basin or mould, cover with greased paper, and steam from 2½ to 2¾ hours. Serve with marmalade, cornflour, or other suitable sauce.
Time.—About 3½ hours. Average Cost, 8d. Sufficient for 5 or 6 persons.
1873.—MARMALADE PUDDING, BAKED.
Ingredients.—1 large tablespoonful of marmalade, 1 dessertspoonful of flour, 1 dessertspoonful of breadcrumbs, 2 eggs, 1½ ozs. of butter, 1½ ozs. of sugar, paste No. 1667, or 1668.
Method.—Cream the butter and sugar together until smooth, add the eggs, and beat well. Stir the marmalade, flour and breadcrumbs in lightly, and pour the mixture into a piedish, the edge of which must be previously lined as directed in the recipe for Apple Amber, No. 1676. Bake in a moderately hot oven for about ½ an hour, then dredge well with castor sugar, and serve.
Time.—From 40 to 45 minutes. Average Cost, 8d. Sufficient for 4 persons.
1874.—MARROW PUDDING. (Fr.—Pouding à la Moëlle.)
Ingredients.—6 ozs. of finely-chopped beef marrow, 6 ozs. of breadcrumbs, 4 ozs. of sugar, 2 ozs. of finely-shredded mixed candied peel, 2 ozs. of glacé cherries, 1 tablespoonful of brandy or sherry, 3 eggs.
Method.—Cream the yolks of the eggs and the sugar together until thick and smooth, add the marrow, breadcrumbs, peel, cherries cut into small pieces, brandy or sherry, and mix well together. Whisk the whites of the eggs to a stiff froth, and add them lightly to the rest of the ingredients. Turn the mixture into a well-buttered mould, and bake in a moderate oven for about ½ an hour. Serve with a suitable sauce.
​Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.
1875.—MERINGUE PUDDING. (Fr.—Pouding Meringué.)
This name may be given to any pudding covered with stiffly-whisked whites of eggs, such as Apple Amber, Chester Pudding, Savoy Pudding and many others.
1876.—MILK PUDDINGS. (See. Rice Pudding Recipe, Tapioca or Sago Pudding, No. 1917, Custard Pudding, No. 1828, and Cornflour Pudding, No. 1820.)
1877.—MILITARY PUDDINGS.
Ingredients.—½ a lb. of finely-chopped suet, ½ a lb. of breadcrumbs, ½ a lb. of moist sugar, the finely-grated rind and juice of 1 large lemon, 2 eggs.
Method.—Mix all the ingredients well together, turn into well-buttered small cups, and bake in a moderate oven for ¾ of an hour. Serve with a suitable sauce. If preferred, the puddings may be steamed the same length of time.
Time.—1 hour. Average Cost, 10d. Sufficient for 8 or 9 persons.
1878.—NEWMARKET PUDDING.
Ingredients.—4 or 5 sponge cakes, 2 ozs. of muscatel raisins halved. 2 ozs. of mixed peel shredded, 1 oz. of currants, 3 ozs. of sugar, 3 small or 2 large eggs, ½ a pint of milk, 2 or 3 tablespoonfuls of red currant jelly.
Method.—Make a custard of the eggs, sugar, and milk. Slice the sponge cakes, place them in layers in a well-buttered mould, and between the layers add raisins, peel, and currants. Pour in the custard, cover and steam gently for 1 hour. Warm the jelly and pour it over the pudding, just before serving.
Time.—To steam the pudding, 1 hour. Average Cost, about 1s. 6d. Sufficient for 5 or 6 persons.
1879.—NORFOLK DUMPLINGS.
Ingredients.—Bread dough, boiling water, salt.
Method.—Let the dough rise to the same degree as when making bread, then roll it into balls about the size of a very small egg. Have ready a saucepan of slightly salted rapidly boiling water, cook the dumplings for 6 or 7 minutes, and serve at once. They may be served with jam, treacle, butter and sugar, vinegar and sugar, or good gravy.
Time.— To cook 6 or 7 minutes.
​1880.—NOUILLE PUDDING. (Fr.—Pouding aux Nouilles.)
Ingredients.—4 ozs. of nouille paste, 8 ozs. of castor sugar, ½ an oz. of butter, 1 oz. of finely-shredded mixed candied peel, 6 eggs, 1 teaspoonful of vanilla essence.
Method.—Roll the nouille paste out thinly, cut it into fine strips, put them into rapidly boiling salted water, to which the butter has been added, cook for 10 minutes, and drain well. Meanwhile cream the yolks of the eggs and sugar together until thick and smooth, add the peel, vanilla essence, the nouilles when sufficiently cool, and lastly the stiffly-whisked whites of eggs. Turn into a well-buttered mould, cover with a buttered paper, and steam from 1¼ to 1¾ hours. Serve with a suitable sauce.
Time.—Altogether, about 3 hours. Average Cost, 1s. Sufficient for 6 or 7 persons.
1881.—OATMEAL PUDDING.
Ingredients.—1 tablespoonful of fine oatmeal, 1 dessertspoonful of flour, 1¼ pints of milk, 1 egg, salt.
Method.—Mix the oatmeal and flour smoothly with a little cold milk, boil up the remainder, and add the blended oatmeal and flour. Stir and boil gently for 5 minutes, add salt to taste, and, when cool, put in the egg. Turn the whole into a buttered piedish, bake gently for 20 minutes, and serve with cream and sugar, or golden syrup.
Time.—40 minutes. Average Cost, 4d. Sufficient for 3 or 4 persons.
1882.—OMNIBUS PUDDING.
Ingredients.—3 ozs. of flour, 3 ozs. of finely-chopped suet, 3 ozs. of stoned raisins, 2 ozs. of golden syrup warmed, ¼ of a pint of milk.
Method.—Mix all the ingredients thoroughly together, pour into a well-buttered basin, and steam for 2 hours. Serve with a suitable sauce.
Time.—2½ hours. Average Cost, 4½d. Sufficient for 3 or 4 persons.
1883.—ORANGE PUDDING. (Fr.—Pouding à l'Orange.)
Ingredients.—4 oranges, 3 ozs. of castor sugar, 3 ozs. of cakecrumbs or crumbled sponge cakes, 3 eggs, ½ a pint of milk, salt, nutmeg, paste No. 1667, or 1668.
Method.—Remove the rind of 1 orange in exceedingly thin strips, place them in a stewpan with the milk, and bring to boiling point. Let the preparation infuse for about 20 minutes, then pour it over the cake crumbs, add the sugar, a pinch of salt, a sprinkling of nutmeg, the ​beaten eggs, and the juice of the oranges. Have ready a piedish with the edges lined as directed in the recipe for Apple Amber, pour in the preparation, and bake in a moderate oven for about ½ an hour. Dredge with castor sugar, and serve either hot or cold.
Time.—About 1 hour. Average Cost, 10d., exclusive of the paste. Sufficient for 5 or 6 persons.
1884.—OXFORD PUDDING. (See Recipe for College Pudding, No. 1817.)
1885.—PARADISE PUDDING.
Ingredients.—3 ozs. of coarsely-chopped apples, 3 ozs. of sugar, 3 ozs. of currants, 4 ozs. of breadcrumbs, 3 eggs, the finely-grated rind of ½ a lemon, salt and nutmeg to taste, 1 tablespoonful of brandy.
Method.—Mix all the ingredients well together, turn into a well-buttered mould or basin, and steam for 2 hours. Serve with a suitable sauce.
Time.—2½ hours. Average Cost, 1s. Sufficient for 4 or 5 persons.
1886.—PEARS, BORDER OF. (Fr.—Bordure de Poires à la Reine.)
Ingredients.—2 lb. of small stewing pears, ½ a lb. of loaf sugar, 2 ozs. of castor sugar, 1 oz. of butter, 3 sponge cakes, 2 whole eggs, 1 yolk of egg, the grated rind of ½ a lemon, 1 inch of cinnamon, 1 gill of milk, carmine or cochineal.
Method.—Peel and halve the pears, can fully remove the cores, place them in a stewpan with syrup made with the loaf sugar, a pint of water, a few drops of carmine, and cook the pears gently for about ½ an hour, or until tender. Remove the pears, reduce the syrup by rapid boiling, and re-heat the pears in it before serving. Meanwhile beat the eggs well, and add the castor sugar, lemon-rind, milk, and a few drops of cochineal. Slice the sponge cakes, place them in a well-buttered border mould, pour in the custard, and bake for about 40 minutes in the oven, in a tin containing boiling water to half the depth of the mould. When ready, turn out on to a hot dish, arrange the pears on the border, strain the syrup over them, and serve.
Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.
1887.—PEARS AND RICE. (Fr.— Poires au Riz à la Marquise.)
Ingredients.—1 tin of preserved pears, 4 ozs. of rice, 2 ozs. of castor sugar, ¼ of an oz. of butter, about 1½ pints of milk, 2 eggs, the grated rind of ½ a lemon, salt, Maraschino or Curaçoa, if liked.
​Method.—Pick, wash and drain the rice, place it in a stewpan with a pint of milk, the castor sugar, lemon-rind, butter, and a good pinch of salt. Cook until tender, then stir in the yolks of the eggs, and when sufficiently cooked press the rice into a flat round mould, and invert on to a hot dish. Meanwhile strain the syrup from the pears into a stewpan, add a little liqueur, if liked, or a few drops of vanilla essence, boil rapidly until considerably reduced, then put in the pears. Allow them to remain until thoroughly heated, then arrange them in a pyramidal form on the top of the rice, add a little syrup, sprinkle with castor sugar, and cover with the stiffly-whisked whites of eggs. Dredge well with castor sugar, and bake in a moderate oven until the méringue is hardened and slightly coloured.
Time.—About 1½ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons.
1888.—PLUM PUDDING, CHRISTMAS.
Ingredients.—8 ozs. of moist sugar, 8 ozs. of finely-chopped suet, 8 ozs. of sultanas cleaned, 8 ozs. of raisins halved and stoned, 8 ozs. of currants washed and dried, 4 ozs. of shredded mixed candied peel, 4 ozs. of flour, 4 ozs. of breadcrumbs, 2 ozs. of almonds blanched and shredded, the grated rind of 1 lemon, 4 eggs, a saltspoonful of nutmeg grated, ½ a teaspoonful of salt, ¼ of a pint of milk, 1 wineglassful of brandy.
Method.—Mix all the dry ingredients together, stir in the well-beaten eggs, milk and brandy, turn the mixture into 2 well-buttered basins, steam from 5 to 6 hours.
Time.—To cook, from 5 to 6 hours. Average Cost, 2s. 6d. Sufficient for 8 or 9 persons.
1889.—PLUM PUDDING, CHRISTMAS. (Another Method.)
Ingredients.—8 ozs. of moist sugar, 6 ozs. of currants washed and dried, 6 ozs. of raisins halved and stoned, 6 ozs. of finely-chopped suet, 4 ozs. of mashed potato, 4 ozs. of grated raw carrot, 4 ozs. of brown breadcrumbs, 4 ozs. of flour, 2 ozs. of shredded candied peel, ½ a teaspoonful of salt, 1 saltspoonful of grated nutmeg, 2 eggs, ½ a pint of milk.
Method.—Boil the milk, pour it over the browned breadcrumbs, and let them soak for ½ an hour. Mix the dry ingredients together, add the well-beaten eggs, and the milk and breadcrumbs when ready. Turn the mixture into 2 well-buttered basins, and steam from 4 to 5 hours.
Time.—To cook, from 4 to 5 hours. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 7 or 8 persons.
​1890.—PLUM PUDDING, CHRISTMAS. (Another Method.)
Ingredients.—5 ozs. of breadcrumbs, 4 ozs. of flour, 4 ozs. of finely-chopped suet, 4 ozs. of raisins, halved and stoned, 4 ozs. of currants, washed and dried, 4 ozs. of moist sugar, 2 ozs. of shredded candied peel, 2 ozs. of raw carrot grated, 1 level teaspoonful of finely-grated lemon-rind, ½ a saltspoonful of grated nutmeg, 1 good teaspoonful of baking-powder, about ¾ of a pint of milk, 2 eggs.
Method.—Mix all the dry ingredients except the baking-powder together, add the beaten eggs and sufficient milk to thoroughly moisten the whole, then cover, and let the mixture stand for 1 hour. When ready, stir in the baking-powder, turn into a buttered mould or basin, and boil for 6 hours, or steam for 7 hours. Serve with a suitable sauce.
Time.—To cook, from 6 to 7 hours. Average Cost, 1s. 3d. Sufficient for 9 or 10 persons.
1891.—PLUM PUDDING. (Pouding Anglais.)
Ingredients.—6 ozs. of flour, 6 ozs. of breadcrumbs, 6 ozs. of finely-chopped suet, 6 ozs. of moist sugar, 6 ozs. of raisins, halved and stoned, 6 ozs. of currants, washed and dried, 1 heaped teaspoonful of baking powder, 1 saltspoonful of salt, ½ a saltspoonful of ground mace, ½ a saltspoonful of grated nutmeg, about ½ a pint of milk.
Method.—Mix all the dry ingredients well together, add sufficient milk to mix into a very stiff batter, and turn into a well-greased basin. Boil for 6 hours, or steam for at least 7 hours.
Time.—To cook, from 6 to 7 hours. Average Cost, 1s. Sufficient for 9 or 10 persons.
1892.—PLUM PUDDING. (Another Method.)
Ingredients.—½ a lb. of flour, ½ a lb. of rasins, halved and stoned, ½ a lb. of treacle, ¼ of a lb. of finely-chopped suet, 1 heaping teaspoonful of baking-powder, a good pinch of nutmeg, a good pinch of salt.
Method.—Mix all the dry ingredients well together, then stir in the slightly warmed treacle, turn the mixture into a greased basin, and steam for 5 hours, or, if preferred, boil for 4 hours.
Time.—To cook, from 4 to 5 hours. Average Cost, 10d. Sufficient for 6 or 7 persons.
1893.—POUND PUDDING.
Ingredients.—1 lb. of finely-chopped suet, 1 lb. of currants cleaned, ½ a lb. of breadcrumbs, ½ a lb. of flour, 2 ozs. of shredded mixed peel, 1 teaspoonful of ground ginger, ½ a grated nutmeg, ½ a pint of milk, 4 eggs.
​Method.—Mix all the ingredients well together, and add a little more milk if necessary. Turn into a well-buttered mould, and boil for about 3½ to 4 hours.
Time.—About 4½ hours. Average Cost, 2s. 6d. Sufficient for 9 to 11 persons.
1894.—PRIMROSE PUDDING.
Ingredients.—6 ozs. of flour dried and sieved, 4 ozs. of castor sugar, 4 ozs. of butter, 2 large or 3 small eggs, the grated rind of ½ a lemon, vanilla essence.
Method.—Work the butter and sugar together until thick and creamy, then stir in the eggs one at a time, and beat the mixture lightly for about 20 minutes. Now add the lemon-rind, a good pinch of salt, a few drops of vanilla essence, and stir in the flour as lightly as possible. Steam in a well-buttered mould from 1¼ to 1½ hours, and serve with custard, wine, vanilla, or other suitable sauce.
Time.—Altogether, about 2 hours. Average Cost, 9d. Sufficient for 5 or 6 persons.
1895.—QUEEN'S PUDDING. (Fr.—Pouding à la Reine.)
Ingredients.—4 ozs. of finely-chopped suet, 2 ozs. of castor sugar, 6 bananas sliced, 3 eggs, 1 breakfastcupful of whole meal, 1 breakfastcupful of boiling milk.
Method.—Mix the suet, sugar, bananas and meal together, add the milk, and cover closely. Let the preparation stand for at least 1 hour, then add the eggs and a little more milk if at all stiff, and beat well. Turn into a buttered basin, steam gently for about 1 hour, and serve with wine sauce.
Time.—To steam the pudding, about 1 hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 5 or 6 persons.
1896.—QUEEN OF BREAD PUDDINGS.
Ingredients.—1 pint of milk, ½ a pint of breadcrumbs, ¾ of an oz. of butter, 1 oz. of castor sugar, 2 eggs, the grated rind of 1 lemon, apricot or raspberry jam.
Method.—Boil the milk, pour it over the breadcrumbs, add the sugar, butter, lemon-rind, and when it has cooled a little, stir in the beaten yolks of eggs. Place the mixture in a buttered piedish, and bake for 10 minutes or until set. Now spread on a thick layer of jam, cover with the stiffly-whisked whites of eggs, and dredge well with castor sugar. Return it to the oven, and bake until the méringue hardens and acquires a little colour.
Time.—About 1 hour. Average Cost, 10d. Sufficient for 5 or 6 persons.
​1897.—RAISIN PUDDING, BAKED. (See Cottage Pudding, No. 1821.)
1898.—RAISIN PUDDING, BOILED. (See Baroness Pudding, No. 1780.)
1899.—RASPBERRY PUDDING. (Fr—Pouding de Framboises.)
Ingredients.—Raspberry jam, ½ a lb. of breadcrumbs, ¼ of a lb. of castor sugar, ¼ of a lb. of butter, 3 eggs, brown breadcrumbs.
Method.—Cream the butter and sugar together until thick and smooth, beat in the eggs separately, and add the breadcrumbs. Have ready a well-buttered plain mould, coat it completely with brown breadcrumbs, place a layer of the preparation on the bottom, and cover it thickly with jam, taking care that it does not touch the sides of the mould. Repeat until the mould is full, letting the mixture form the top layer. Bake in a moderate oven from 1 to 1¼ hours, and serve with custard or other suitable sauce.
Time.—From 1½ to 1¾ hours. Average Cost, 1s. 2d. Sufficient for 5 or 6 persons.
1900.—RHUBARB PUDDING. (See Apple Pudding, No. 1761, and Damson Pudding, No. 1832.)
1901.—RICE PUDDING, BAKED.
Ingredients.—1 pint of milk, 3 tablespoons of rice, 1½ tablespoons of sugar, salt, nutmeg.
Method.—Pick and wash the rice, place it in a greased piedish, add the sugar, milk, and a small pinch of salt. Sprinkle the surface lightly with nutmeg, and bake in a slow oven for about 2 hours.
Time.—About 2 hours. Average Cost, 3d. Sufficient for 3 or 4 persons.
Note.—Skim milk, and ½ an oz. of butter, or a level tablespoonful of finely-chopped suet, may be used instead of the new milk.
1902.—RICE MÉRINGUE PUDDING.
Ingredients.—2 ozs. of rice, 1 oz. of castor sugar, or to taste, ¾ of an oz. of butter, 1 pint of milk, 2 eggs, bay-leaf.
Method.—Put the milk, rice and bay-leaf into a stewpan, and cook gently until the rice is tender. Let it cool slightly, then add the sugar, butter, and beaten yolks of eggs. Remove the bay-leaf, put the rice preparation into a buttered piedish, cover with stiffly-whisked whites of eggs, and dredge well with castor sugar. Bake in a moderate oven for another 15 to 20 minutes and serve hot.
Time.—About 1 hour. Average Cost, 6d. Sufficient for 4 or 5 persons.
​1903.—ROYAL PUDDING. (Fr.—Pouding Royale.)
Ingredients.—1 oz. of fine flour, 1 oz. of butter, 1 gill of milk, 4 yolks of eggs, 5 whites of eggs, 1 dessertspoonful of castor sugar, 2 ozs. of crushed Savoy biscuits, vanilla essence.
Method.—Melt the butter, stir in the flour, add the milk, and cook and stir until it leaves the sides of the stewpan clear. Cool slightly, add the sugar and vanilla, the yolks of eggs one at a time, beat well, and then stir in the biscuit crumbs. Whisk the whites stiffly, stir them lightly in, and pour the mixture into a well-buttered soufflé mould. Cover with a buttered paper, and steam very gently for 40 minutes, or bake in a hot oven for 25 minutes. Serve with wine or jam sauce.
Time.—To cook the soufflé, from 25 to 40 minutes. Average Cost, 10d., exclusive of the sauce. Sufficient for 3 or 4 persons.
1904.—ROLY-POLY PUDDING.
Ingredients.—8 ozs. of flour, 4 ozs. of finely-chopped suet, ½ a teaspoonful of baking powder, 1 saltspoonful of salt, 2 to 3 tablespoonfuls of jam.
Method—Mix the flour, suet, baking-powder and salt into a stiff paste with a little cold water. Roll it out into a long piece about ¼ of an inch thick, spread on the jam to within 1 inch of the edge, and moisten the sides and far end with water. Roll up lightly, seal the edges, wrap the pudding in a scalded pudding-cloth, and secure the ends with string. Boil from 1½ to 2 hours, or bake in a quick oven for half that length of time.
Time.—To prepare and boil, from 2 to 2½ hours. Average Cost, 5d. Sufficient for 4 or 5 persons.
1905.—SAVARIN.
Ingredients.—8 ozs. of flour, ½ an oz. of yeast, 2 ozs. of castor sugar, 3 ozs. of butter, 4 eggs, 1 tablespoonful of cream, a little milk, salt.
Method.—Dry and sift the flour, put 2 ozs. of it into a warm basin, add a pinch of salt, and make a well in the centre. Mix the yeast smoothly with a little tepid milk, add it to the flour, work into a smooth sponge or dough, and let it stand in a warm place until it expands to twice its original size. Put the remainder of the flour into a large basin, add the sugar, warmed butter, the eggs one at a time, and a little tepid milk if required. Beat well for 10 or 15 minutes, add the dough when sufficiently risen, work in the cream, and beat all well together for 10 minutes longer. Have ready a well-buttered border mould, sprinkle the inside with ground rice and fine sugar mixed in equal quantities, or finely-shredded almonds, or cocoanut. Half fill with the dough, cover, and let it stand in a warm ​place until it rises nearly to the top of the mould, then bake in a hot oven.
Time.—About 2 hours. Average Cost, 8d. to 10d. Sufficient for 5 persons.
1906.—SAVARIN WITH PINEAPPLE. (Fr.—Savarin à l'Ananas.)
Ingredients—Savarin border, prepared as directed in No. 1905, preserved pineapple, 2 tablespoonfuls apricot marmalade, glacé cherries. For the syrup: ¾ of a pint of water, 3 ozs. of loaf sugar.
Method.—Prepare a border as directed in the preceding recipe. Boil the loaf sugar and water to syrup, add to it the strained apricot marmalade, simmer until sufficiently thick, then put in the pineapple, cut into dice, and allow it to become thoroughly hot. When ready, place the savarin on a hot dish, baste it well with the syrup, then pile the pineapple in the centre, garnish with cherries, and strain over the remainder of the syrup. Variety may be obtained by using apricots or peaches instead of the pineapple.
Time.—About 2 hours. Average Cost, 2s. to 2s. 3d. Sufficient for 6 or 7 persons.
1907.—SAVOY PUDDING. (Fr.—Pouding à la Savoy.)
Ingredients.—6 ozs. of stale Savoy or sponge cake, 2 ozs. of butter warmed, about 2 ozs. of shredded mixed peel, 1 oz. of castor sugar, 3 eggs, about ¼ of a pint of boiling milk, ½ glass of sherry or Marsala.
Method.—Pass the cake through a fine wire sieve, add to it all the ingredients except the whites of eggs, and beat well. Whisk the whites of eggs stiffly, stir them lightly in, and pour the mixture into a buttered piedish. Bake in a moderate oven for ½ an hour. Or, bake the mixture before adding the whites of eggs, which afterwards pile in a rocky form, dredge liberally with castor sugar, and bake until set and lightly browned.
Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.
1908.—SAXON PUDDING. (Fr.—Pouding à la Saxonaise.)
Ingredients.—4 sponge cakes, 6 macaroons, 18 ratafias, 4 eggs, ½ a pint of milk, ¼ of a pint of cream, 1 glass of sherry, 2 ozs. of almonds, a few glacé cherries, angelica, vanilla essence.
Method.—Blanch, peel, shred and bake the almonds until nicely browned. Butter a plain charlotte mould, decorate the bottom with halves of cherries and strips of angelica, and sprinkle the sides thickly ​with the prepared almonds. Fill the mould with alternate layers of slices of sponge cake, pieces of macaroon and ratafias. Beat the eggs well, add the milk, cream, wine, and a few drops of vanilla. Pour this into the mould, cover with a buttered paper, and let the mixture stand for 1 hour. Then steam from 1½ to 1¾ hours, and serve with fruit syrup, German or other suitable sauce. This pudding is exceedingly nice cold, with whipped cream as an accompaniment.
Time.—About 2½ hours. Average Cost, 2s. Sufficient for 5 or 6 persons.
1909.—SEMOLINA PUDDING. (Fr.—Pouding de Semoule.)
Ingredients.—1½ pints of milk, 3 to 4 tablespoonfuls of semolina, 1 tablespoonful of moist sugar, 2 eggs, bay-leaf or other flavouring, salt.
Method.—Put the milk, with a good pinch of salt and the bay-leaf, into a stewpan; when boiling, sprinkle in the semolina and cook gently for 10 minutes, stirring meanwhile. Cool slightly, remove the bay-leaf, stir in the sugar, yolks of the eggs, and lastly the stiffly-whisked whites of the eggs. Turn into a buttered piedish, and bake gently from 25 to 30 minutes.
Time.—About 1 hour. Average Cost, 7d. Sufficient for 5 or 6 persons.
Note.—In place of bay leaf, lemon rind or cinnamon may be used.
1910.—SNOWDON PUDDING.
Ingredients.—4 ozs. of finely-chopped beef suet, 4 ozs. of breadcrumbs, 4 ozs. of castor sugar, 4 ozs. of raisins, stoned and halved, 1 oz. of glacé cherries halved, 1 oz. of ground rice, 2 eggs, ½ a gill of milk, the grated rind of 1 lemon, 2 tablespoonfuls of apricot marmalade or jam, ½ a teaspoonful of ground cinnamon, salt.
Method.—Decorate the bottom and sides of a well-buttered mould or basin with some of the halved cherries and raisins. Put the remainder into a basin, add the suet, breadcrumbs, sugar, ground rice, lemon-rind, cinnamon, and a good pinch of salt. Beat the eggs, stir in the milk and marmalade, and when well mixed, add them to the dry ingredients and beat well. Pour the mixture into the prepared mould, cover with a buttered paper, and steam from 1¼ to 1½ hours. Serve with fruit syrup or suitable sweet sauce.
Time.—About 2 hours. Average Cost, 1s. Sufficient for 5 or 6 persons.
1911.—SOMERSETSHIRE PUDDING.
Ingredients.—3 eggs, their weight in flour, and the weight of 2 eggs in castor sugar and butter, essence of vanilla, or other flavouring.
Method.—Follow the directions given for making Canary Pudding. Turn the preparation into well-buttered dariols or cups, bake gently for 20 minutes, or until done, and serve with either jam or custard sauce. These puddings are sometimes served cold, with the ​inside scooped out, and the cavity filled with jam or stewed fruit and cream.
Time.—About 40 minutes. Average Cost, 8d. Sufficient for 6 or 8 persons.
1912.—SPAGHETTI PUDDING. (See Macaroni or Spaghetti Pudding, No. 1870.)
1913.—SPONGE PUDDING.
Ingredients.—12 ozs. of flour, 8 ozs. of golden syrup slightly warmed, 4 ozs. of suet finely-chopped, 1 level teaspoonful of carbonate of soda, milk.
Method.—Dissolve the soda in a little warm milk. Mix the flour and suet together, stir in the treacle, add the soda, and a little more milk if necessary, but the mixture should be rather stiff. Turn into a greased basin, and steam or boil from 2½ to 3 hours.
Time.—To cook the pudding, from 2½ to 3 hours. Average Cost, 7d. Sufficient for 5 or 6 persons.
Note.—See Canary Pudding, another variety of sponge pudding.
1914.—SPONGE CAKE PUDDING. (See Finger Pudding, No. 1845, Forest Pudding, No. 1846, Jenny Lind Pudding, No. 1865, and Savoy Pudding, No. 1907.)
1915.—SUET PUDDING.
Ingredients.—12 ozs of flour, 6 ozs. of finely-chopped suet, 1 teaspoonful of baking-powder, ¼ of a teaspoonful of salt, cold water.
Method.—Mix the flour, suet, baking-powder, and salt together, and add water gradually until a rather stiff paste is formed. Shape it into a roll, wrap it in a pudding-cloth, which must be previously scalded and well dredged with flour on the inner side, and secure the ends with string. Put it into boiling water, and cook for about 2¼ hours. Serve with jam, treacle, stewed fruit, or, if preferred, good gravy.
Time.—About 2¾ hours. Average Cost, 6d. Sufficient for 6 or 7 persons.
Note.—The above mixture may also be made into dumplings, which require boiling for two hours. For savoury dumplings, see Exeter Stew, No. 873.
1916.—SWISS PUDDING. (Fr.—Pouding à la Suisse.)
Ingredients.—6 large sour baking apples, about 8 ozs. of breadcrumbs, brown sugar, butter, 6 cloves.
Method.—Pare, core and slice the apples. Cover the bottom of a buttered piedish with breadcrumbs, add a layer of apple, sprinkle with ​sugar, moisten with water, and add 1 or 2 cloves and a few small pieces of butter. Repeat until all the materials are used, letting the breadcrumbs form the top layer. Pour on a little oiled butter, cover with a greased paper, and bake gently for about ¾ of an hour. As soon as the apples begin to fall remove the paper to allow the surface to brown.
Time.—About ¾ of an hour, to bake the pudding. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons.
1917.—TAPIOCA OR SAGO PUDDING.
Ingredients.—1 pint of milk, 2 tablespoonfuls of tapioca or sago, 1 tablespoonful of sugar, or to taste, 2 eggs (optional), nutmeg, salt.
Method.—Boil the milk, sprinkle in the tapioca or sago, stir until boiling, and simmer gently until it becomes clear, stirring occasionally. Add the sugar and a good pinch of salt, and when a little cool, the eggs, beaten. Pour into a greased piedish, and bake in a slow oven for about ½ an hour.
Time.—About 1 hour. Average Cost, 5d. Sufficient for 4 or 5 persons.
1918.—TIMBALES OF SEMOLINA. (Fr.—Timbales de Semoule.)
Ingredients.—1 bottle of apricots, or an equal quantity of freshly cooked fruit, 1 pint of water, 3 ozs. of semolina, 2 ozs. of castor sugar, 3 whole eggs, angelica, glacé cherries, almonds, 2 tablespoonfuls of cream, Maraschino, vanilla pod.
Method.—Simmer the vanilla pod in the milk until sufficiently flavoured, then remove it (dry it and keep for further use), sprinkle in the semolina and boil for a few minutes, stirring meanwhile. Let it cool slightly, then add the sugar, and beat in separately 3 yolks and 1 white of egg. Continue the beating until the mixture is nearly cold, then add the cream and stiffly-whisked whites of 2 eggs. Put the preparation into well-buttered timbale or dariol moulds, and steam for ½ an hour. Meanwhile heat, between 2 plates, as many halves of apricots as there are timbales. Boil the apricot syrup until well reduced, and flavour it with a little Maraschino, if liked. When ready, turn out the timbales on to a hot dish, place ½ an apricot on the top of each, decorate with shredded almonds, strips or leaves of angelica, and halves of cherries, all of which should be previously prepared and warmed. Strain over the syrup, and serve.
Time.—About 1 hour. Average Cost, 2s. Sufficient for 6 or 7 persons.
1919.—TRANSPARENT PUDDING.
Ingredients.—3 yolks of eggs, 2 ozs. of castor sugar, 2 ozs. of butter, apricot jam.
SWEETS.
1. Plum Pudding. 2. Cheese Cakes. 3. Christmas Pudding.
PUDDINGS.
1. Canary Pudding. 2. Baroness Pudding. 3. Lemon Pudding.
​this preparation in the bottom of 6 well-buttered dariol moulds, add to each a dessertspoonful of apricot jam, and cover with the remainder of the mixture. Steam from 20 to 25 minutes, let them cool slightly before turning them out, to lessen the probability of their breaking, and serve with custard sauce.
Time.—About 50 minutes. Average Cost, 9d. Sufficient for 4 or 5 persons.
1920.—TREACLE PUDDING.
Ingredients.—1 lb. of flour, 8 ozs. of finely-chopped suet, 2 ozs. of breadcrumbs, treacle, the grated rind of 1 lemon, 1 teaspoonful of baking-powder, salt.
Method.—Mix the flour, suet, baking-powder, and a good pinch of salt together, and form into a stiff paste with cold water. Divide it into 2 equal portions; with one line the basin, from the other portion cut off sufficient paste to form the lid, and roll the remainder out thinly. Put a layer of treacle in the basin, sprinkle liberally with breadcrumbs, and lightly with lemon-rind. From the rolled-out paste cut a round sufficient to rather more than cover the treacle, etc., in the basin, moisten the edges of it with water, and join them carefully to the paste lining the basin. Now add another layer of treacle, breadcrumbs and lemon-rind, and cover with pastry as before. Repeat until the pudding basin is full, then cover with a greased paper, and steam for 2½ hours.
Time.—From 2¾ to 3 hours. Average Cost, 1s. Sufficient for 8 or 9 persons.
1921.—VANILLA PUDDING. (Fr.—Pouding à la Vanille.)
Follow the directions given for making custard puddings, and flavour the preparation with vanilla.
1922.—VERMICELLI PUDDING.
Ingredients.—2 ozs. of vermicelli, 1 oz. of sugar, or to taste, 2 eggs, 1 pint of milk, lemon-rind, bay-leaf or other flavouring.
Method.—Boil the milk and flavouring ingredients together, add the vermicelli broken into short pieces, and simmer until tender. Now take out the bay-leaf, or whatever has been used, add the sugar and eggs, mix all lightly together, and pour into a buttered pie-dish. Bake in a moderate oven for about 30 minutes, then serve.
Time.—About 1 hour. Average Cost, 6d. Sufficient for 4 or 5 persons.
1923.—VICTORIA PUDDING. (Fr.—Pouding à la Victoria.)
Ingredients.—8 ozs. of finely-chopped beef suet, 4 ozs. of breadcrumbs, 3 ozs. of flour, 4 ozs. of apples, 4 ozs. of apricot jam, 2 ozs. of ​finely-shredded mixed peel, 3 ozs. of dried cherries cut in quarters, 3 ozs. of sugar, 4 eggs, 1 glass of brandy, ½ a gill of cream.
Method.—Peel, core and chop the apples finely, and mix with them the suet, breadcrumbs, flour, peel, cherries and sugar. Beat the eggs well, add the jam, cream and brandy; when well mixed, stir them into the dry ingredients, and beat well. Pour into a well-buttered mould, cover with the buttered paper, and steam from 1½ to 2 hours. Serve with a suitable sauce.
Time.—From 2 to 2½ hours. Average Cost, 2s. 3d. Sufficient for 8 or 9 persons.
1924.—VIENNOISE PUDDING. (Fr.—Pouding à la Viennoise).
Ingredients.—5 ozs. of white bread cut into small dice, 3 ozs. of castor sugar, 3 ozs. of sultanas picked and cleaned, 2 ozs. of finely-shredded candied peel, 1 oz. of almonds, the grated rind of 1 lemon, 4 yolks of eggs, ½ a pint of milk, 3 tablespoonfuls of sherry, caramel (see No. 155).
Method.—Blanch, shred and bake the almonds until well browned. Heat the milk, add sufficient caramel or burnt sugar to make it a deep nut-brown colour, then pour it on to the well-beaten yolks of eggs, stirring meanwhile. Mix the bread dice, sugar, sultanas, peel, almonds, and lemon-rind well together, add the sherry and prepared milk, etc., cover, and let it stand for 1 hour. When ready, turn the mixture into a well-buttered mould, steam for about 2 hours, and serve with German custard, arrowroot, or other suitable sauce.
Time.—About 3¼ hours, altogether. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons.
1925.—WASHINGTON PUDDING. (See Canary Pudding.)
Add 2 tablespoonfuls of raspberry jam to the ingredients for the same, and follow the directions given.
1926.—WELLINGTON PUDDING. (Fr.—Pouding à la Wellington.)
Ingredients.—4 ozs. of finely-chopped beef suet, 4 ozs. of flour, 4 ozs. of brown breadcrumbs, 4 ozs. of cleaned and picked sultanas, 1 oz. of finely-chopped candied orange-peel, 4 ozs. of castor sugar, 5 eggs, 1 gill of milk, 1 tablespoonful of caramel (see No. 155), ½ a teaspoonful of ground cinnamon, nutmeg, 1 small glass of Marsala or sherry. Apricot or other suitable sauce. For the purée: 1 lb. of chesnuts, 2 tablespoonfuls of cream, sugar, vanilla.
Method.—Mix the suet, flour, breadcrumbs, sultanas, peel, sugar, cinnamon, and a pinch of nutmeg together. Beat the eggs well, add ​the caramel and half the milk, and stir into the dry ingredients with as much more milk as may be needed to thoroughly moisten the whole. Pour the mixture into a well-buttered border mould, cover with a buttered paper, and steam from 2½ to 2¾ hours. Meanwhile shell, scald, and skin the chesnuts, cook them in a very little milk until tender, rub them through a fine sieve, sweeten to taste, add a few drops of vanilla, and the cream. Invert the border on to a hot dish, pile the purée in the centre, and pour the sauce round.
Time.—From 3 to 3¼ hours. Average Cost, 2s. to 2s. 3d. Sufficient for 6 or 7 persons.
1927.—WELSH PUDDING.
Ingredients.—8 ozs. of finely-chopped suet, 8 ozs. of breadcrumbs, 8 ozs. of sugar, the juice of 2 large lemons, and the finely-grated rind of 1 lemon, 2 eggs.
Method.—Mix all the dry ingredients together, add the eggs, and a little milk if the mixture appears too stiff. Turn into a buttered basin, steam or boil from 3½ to 4 hours, and serve with a suitable sauce.
Time.—From 3½ to 4 hours. Average Cost, 1s. Sufficient for 5 or 6 persons.
1928.—WEST RIDING PUDDING.
Ingredients.—Jam, 4 ozs. of flour, 3 ozs. of castor sugar, 2 ozs. of butter, 2 eggs, 1 teaspoonful of baking-powder, a little milk, paste No. 1667, or 1668.
Method.—Line and decorate a piedish with paste as directed in the recipe for Apple Amber, p. 890. Cream the butter and sugar together until thick and smooth, and add the eggs, one at a time. Beat thoroughly, then stir in the baking-powder and flour as lightly as possible, and add milk gradually until the mixture drops readily from the spoon. Place a thick layer of jam on the bottom of the prepared piedish, pour in the mixture, and bake from 1 to 1¼ hours. Dredge well with castor sugar, and serve either hot or cold.
Time.—From 1½ to 1¾ hours. Average Cost, 1s. Sufficient for 6 or 7 persons.
1929.—WINDSOR PUDDING.
Ingredients.—6 apples, 1 oz. of castor sugar, 1 oz. of Carolina rice, 1 teaspoonful of lemon-juice, ½ a teaspoonful of finely-grated lemon-rind, 4 whites of eggs, milk.
Method.—Boil the rice in milk until quite tender, and drain well. Bake or stew the apples until soft, pass them through a fine sieve, and stir in the sugar, rice, lemon-rind and lemon-juice. Whisk the whites stiffly, stir them lightly in, and turn into a buttered basin. Steam as ​gently as possible for about 40 minutes, and serve with custard sauce made with the yolks of the eggs.
Time.—To steam the pudding, about 40 minutes. Average Cost, 1s. to 1s. 2d. Sufficient for 4 or 5 persons.
1930.—YORKSHIRE PUDDING.
Ingredients.—1 pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping.
Method.—Put the flour and a good pinch of salt into a basin, make a well in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, cover the bottom of a pudding-tin with a thin layer of dripping taken from the meat-tin, and while the tin and dripping are getting thoroughly hot in the oven, give the batter another good beating. Bake the pudding for 10 minutes in a hot oven to partially cook the bottom, or, if more convenient, place the hottest shelf from the oven on the meat stand, and at once put the pudding in front of the fire, and cook it until set and well-browned. "Yorkshire" pudding is always cooked in front of the fire; when baked in the oven, the term "batter pudding" is applied to it by the people in the county whence it derives its name.
Time.—About 40 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons.
1931.—YORKSHIRE PUDDING WITH RAISINS. (See Yorkshire Pudding, No. 1930.)
Sultana raisins or currants may be sprinkled in after the batter has been poured into the tin. This pudding is frequently served with gravy, and, as a rule, before the meat.
1932.—YORKSHIRE PUDDING, BOILED. (See Batter Pudding, Boiled, No. 1782.)
Soufflés
1933.—APRICOT SOUFFLÉ. (Fr.—Soufflé aux Abricots.)
Ingredients.—6 fresh or tinned apricots, 4 ozs. of Vienna flour, 2 ozs. of butter, 2 ozs. of castor sugar, ½ a pint of milk, 3 yolks of eggs, 4 whites of eggs.
​Method.—Drain the apricots well, and pass them through a hair sieve. Melt the butter, stir in the flour, add the milk (some of the milk may be replaced by apricot syrup), and cook over the fire until the mixture no longer adheres to the sides of the stewpan. Let it cool slightly, then beat in the yolks of eggs, add the sugar, apricot pulp, and stir in as lightly as possible the stiffly-whisked whites of eggs. Have ready a well buttered soufflé mould, turn in the mixture, and steam slowly from 40 to 45 minutes. Unmould, and serve with a suitable sauce. Send to table as quickly as possible.
Time.—To cook, from 40 to 45 minutes. Average Cost, 1s. 2d. Sufficient for 6 or 7 persons.
1934.—CHOCOLATE SOUFFLÉ. (Fr.—Soufflé au Chocolat.)
Ingredients.—2 ozs. of finely-grated chocolate, 3 ozs. of flour, 2 ozs. of sugar, 1 oz. of butter, ½ a pint of milk, 3 yolks of eggs, 4 whites of eggs, ½ a teaspoonful of vanilla essence, custard, or other suitable sweet sauce.
Method.—Place the milk and chocolate in a small stewpan, and simmer gently until dissolved. Melt the butter, stir in the flour, add the chocolate mixture, and boil well. Let it cool a little, add the vanilla, sugar, the yolks of eggs one at a time, give the whole a good beating, then stir in as lightly as possible the stiffly-whisked whites of eggs. Turn into a well-buttered mould, and steam gently from 45 to 50 minutes. Serve the sauce round the dish.
Time.—To prepare and cook, from 1¼ to 1½ hours. Average Cost, 1s., including the sauce. Sufficient for 5 or 6 persons.
1935.—CUSTARD SOUFFLÉ.
Ingredients.—2 ozs. of butter, 2 ozs. of flour, ½ a pint of milk, 4 eggs, 2 tablespoonfuls of castor sugar.
Method.—Melt the butter in a stewpan, stir in the flour, and add the milk. Boil up and cook over the fire for 5 minutes, stirring briskly meanwhile, then add the sugar and beat in the yolks of the eggs. Whisk the whites stiffly, stir them lightly in, turn the mixture into a buttered piedish, and bake in a hot oven for about 20 minutes. Serve with wine or fruit sauce.
Time.—To bake the soufflé, about 20 minutes. Average Cost, 8d. Sufficient for 4 or 5 persons.
1936.—ORANGE SOUFFLÉ. (Fr.—Soufflé à l'Orange.)
Ingredients.—1 orange, 3 ozs. of cakecrumbs, 3 ozs. of breadcrumbs, 2 ozs. of castor sugar, 1 oz. of butter, 2 eggs, ¾ of a pint of milk, ½ small glass of noyeau, a few glacé cherries.
​Method.—Boil the milk, pour it over the crumbs, and let them soak while the other ingredients are being prepared. Cream the butter and sugar as usual, add the yolks and 1 white of egg, and beat well. Now add ½ the rind of the orange, grated or finely-chopped, a dessertspoonful of orange-juice, noyeau, and the cakecrumbs. Turn the mixture into a buttered soufflé dish, and bake from 25 to 30 minutes in a moderately hot oven. Have ready the remaining white whisked to a stiff froth, spread it lightly over the surface of the soufflé, dredge with castor sugar, and garnish with the cherries. Replace in the oven until the méringue acquires a little colour, and serve.
Time.—To bake, from 35 to 40 minutes. Average Cost, 1s. Sufficient for 5 or 6 persons.
1937.—PINEAPPLE SOUFFLÉ. (Fr.—Soufflé à l'Ananas.)
Ingredients.—Preserved pineapple, 4 ozs. of Vienna flour, 4 ozs. of castor sugar, 4 ozs. of butter, ½ a pint of milk, 3 eggs, 2 inches of vanilla pod, angelica.
Method.—Bring the milk and vanilla pod to boiling point, then draw the stewpan aside for ½ an hour for the contents to infuse. Meanwhile heat the butter in another stewpan, stir in the flour, cook over the fire for 4 or 5 minutes, then add the strained milk, and stir and boil well. Let it cool slightly, then beat in the yolks of eggs, add the sugar, 2 good tablespoonfuls of pineapple cut into small dice, and very lightly stir in the stiffly- whisked whites of eggs. Have ready a well-buttered soufflé mould with the bottom decorated with strips, circles, or other fancifully-cut pieces of angelica and pineapple, pour in the mixture, cover with a buttered paper, and steam very gently from 45 to 60 minutes. Unmould and serve as quickly as possible, with pineapple or other suitable sweet sauce.
Time.—From 1 to 1¼ hours, altogether. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons.
1938.—PRUNE SOUFFLÉ. (Fr.—Soufflé aux Pruneaux.)
Ingredients.—½ a lb. of prunes, 4 ozs. of castor sugar, 1 oz. of flour, ½ an oz. of butter, ½ an oz. of almonds blanched and shredded, 1 lemon, 3 eggs.
Method.—Wash the prunes and soak them in cold water for 3 or 4 hours. Then place them in a jar with the lemon-rind pared as thinly as possible, and a little cold water, and cook until tender. When cold, remove the stones, and cut the prunes into small pieces. Cream the yolks of the eggs and sugar together, stir in the flour, add half of the ​prepared almonds, 1 teaspoonful of lemon-juice and the prunes, and mix well. Whisk the whites of the eggs to a stiff froth, add half of it lightly to the rest of the ingredients, and pour the mixture into a buttered soufflé dish or piedish. Bake for about 15 minutes in a moderate oven, then pile the remainder of the whites of eggs on the top, dredge with castor sugar, and scatter on the almonds. Replace in the oven, bake from 15 to 20 minutes longer, and serve hot.
Time.—To bake, about 40 minutes. Average Cost, 9d. to 10d. Sufficient for 6 or 7 persons.
1939.—RASPBERRY SOUFFLÉ. (Fr.—Soufflé aux Framboises.)
Ingredients.—½ a lb. of ripe raspberries, 2 ozs. of cakecrumbs or breadcrumbs, 2 ozs. of castor sugar, 2 ozs. of rice flour or cornflour, ½ an oz. of butter, ½ a gill of cream, 4 eggs.
Method.—Put the raspberries, cream, rice flour, and sugar into a basin, and reduce them to a pulp by means of a wooden spoon. Beat in the yolks of the eggs, add the cakecrumbs, stir in lightly the stiffly-whisked whites of eggs, and turn the mixture into a well-buttered mould. Bake in a hot oven from 25 to 30 minutes, and serve as quickly as possible.
Time.—From 25 to 30 minutes. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 5 or 6 persons.
1940.—RICE AND APPLE SOUFFLÉ. (Fr.—Soufflé de Riz aux Pommes.)
Ingredients.—1 lb. of sour cooking-apples, 2 ozs. of ground rice, 2 ozs. of castor sugar, 1 oz. of butter, 3 eggs, ¾ of a pint of milk, 2 tablespoonfuls of moist sugar, or to taste, the rind of ½ a lemon, thinly pared, 1 clove, ½ an inch of stick cinnamon.
Method.—Cook the apples with 2 tablespoonfuls of water, the moist sugar, butter, lemon-rind, clove, and cinnamon in a jar placed in a saucepan of boiling water, and when soft rub them through a hair sieve. Meanwhile mix the ground rice smoothly with a little cold milk, boil the remainder, add the blended rice and milk, and simmer gently for 15 minutes. Now add the sugar, let the mixture cool a little, then add each yolk of egg separately, give the whole a good beating, and lastly stir in very lightly the stiffly-whisked whites of eggs. Fill a well-buttered soufflé dish with alternate layers of rice and apple purée, piling the last layer of rice in a pyramidal form. Dredge well with castor sugar, and bake in a moderate oven for about 30 minutes.
Time.—To bake, from 25 to 35 minutes. Average Cost, 1s. Sufficient for 5 or 6 persons.
​1941.—SEMOLINA SOUFFLÉ. (Fr.—Soufflé de Semoule.)
Ingredients.—1½ ozs. of semolina, 1 oz. of castor sugar, ½ a pint of milk, 3 whites of eggs, 2 yolks of eggs, the rind of ½ a lemon.
Method.—Simmer the lemon-rind and milk together for a few minutes, then add the sugar, sprinkle in the semolina, and cook until it thickens. Remove the lemon-rind, let the mixture cool slightly, beat in the yolks of eggs, and stir in lightly the stiffly-whisked whites. Pour into a well-buttered mould, and steam gently for about 1 hour. Serve with jam or custard sauce.
Time.—About 1½ hours. Average Cost, 5d., exclusive of the sauce. Sufficient for 3 or 4 persons.
1942.—STRAWBERRY SOUFFLÉ. (Fr.—Soufflé de Fraises.)
Ingredients.—½ a pint of strawberry pulp sweetened to taste, ½ a lb. of strawberries cut into dice, 2 ozs. of castor sugar, 2 ozs. of fine flour, 1½ ozs. of butter, 3 yolks of eggs, 4 whites of eggs, 1 gill of milk or cream, carmine.
Method.—Reduce the strawberries to a pulp by passing them through a hair sieve, and sweeten to taste with castor sugar. Melt the butter, stir in the flour, add the milk, boil well, then incorporate the sugar and strawberry pulp. Now beat in the yolks of eggs separately, brighten the colour by adding a few drops of carmine, stir in the strawberries cut into dice, and lastly, and very lightly, the stiffly-whisked whites of eggs. Pour the mixture into a well-buttered mould, and bake in a hot oven from 35 to 40 minutes. Serve with a suitable fruit syrup or sweet sauce.
Time.—To bake, from 35 to 40 minutes. Average Cost, 1s. 10d. Sufficient for 6 or 7 persons.
1943.—VANILLA SOUFFLÉ. (Fr.—Soufflé à la Vanille.)
Ingredients.—1 oz. of fine flour, 1 oz. of butter, 1 gill of milk, 3 yolks of eggs, 4 whites of eggs, 1 dessertspoonful of castor sugar, vanilla essence.
Method.—Melt the butter, stir in the flour, add the milk, and cook and stir until the mixture leaves the sides of the stewpan clean. Let this panada cool slightly, add the sugar and vanilla, the yolks of eggs one at a time, and beat well. Whisk the whites to a stiff froth, stir them lightly in, and pour the mixture into a well-buttered soufflé mould. Cover with a buttered paper, and steam very gently for 40 minutes, or bake in a hot oven for half that length of time. Serve with wine or jam sauce.
Time.—1 hour. Average Cost, 8d., exclusive of the sauce. Sufficient for 3 or 4 persons.
Omelets
1944.—JAM OMELET. (See Sweet Omelet, No. 1950, and Omelette Soufflé, No. 1945.)
1945.—OMELET SOUFFLÉ. (Fr.—Omelette Soufflée.)
Ingredients.—3 whites of eggs, 2 yolks of eggs, 1½ ozs. of castor sugar, ¼ of an oz. of flour, 1 tablespoonful of warmed jam, ¼ of a teaspoonful of vanilla essence, butter.
Method.—Work the yolks of the eggs and the sugar together until creamy, stir in the flour and vanilla essence, and lastly, and very lightly, the stiffly-whisked whites of eggs. Pour half the mixture into a well-buttered soufflé dish, place in jam, and the remainder of the mixture, and bake in a quick oven for about 15 minutes. Turn it on to a paper dredge with vanilla sugar to serve, and send to table in the dish in which it is baked.
Time.—From 25 to 30 minutes. Average Cost, 8d. Sufficient for 3 persons.
Note.—The use of flour is not essential.
1946.—OMELET SOUFFLÉ, CHOCOLATE. (Fr.—Omelette Soufflée au Chocolat.)
Ingredients.—1 tablespoonful of finely-grated chocolate, 5 whites of eggs, 3 yolks of eggs, 2 ozs. castor sugar, a few drops of essence of vanilla.
Method.—Cream the sugar and yolks of eggs well together, add the chocolate, vanilla, and lastly the very stiffly-whisked whites of eggs. Turn into a soufflé-pan coated with clarified butter, bake in a moderately hot oven, dish up, and serve dredged with castor sugar.
Time.—To bake, from 10 to 12 minutes. Average Cost, 10d. Sufficient for 3 or 4 persons.
1947.—OMELET SOUFFLÉ. (Another Method.)
Ingredients.—2 eggs, ½ an oz. of butter, 1 tablespoonful of castor sugar, a few drops of vanilla essence or other flavouring, 1 tablespoonful of warmed jam.
Method.—Cream the yolks of the eggs and sugar well together, and add the flavouring. Whisk the whites of the eggs to a stiff froth, and mix them as lightly as possible with the yolks, etc. Have the butter ready heated in an omelet pan, remove any scum which may have risen, and pour in the preparation. Cook over a quick fire until it sets, then put it into a hot oven to finish cooking. Turn it on to a hot dish, place the jam in the centre, fold over, dredge with castor sugar, and serve as quickly as possible.
Time.—About 20 minutes. Average Cost, 5d. Sufficient for 2 persons.
​1948.—PLAIN OMELET. (See Sweet Omelet.)
By omitting the sugar, and adding salt and pepper to taste, this mixture may form the basis of any omelette of this description; herbs should be beaten in before frying: mushrooms, tomatoes, pimientoes, kidney, fish, etc., should be cooked, divided into small pieces, and folded in the omelette just before it is removed from the pan.
1949.—RUM OMELET. (Fr.—Omelette au Rhum.)
Ingredients.—3 eggs, ½ an oz. of butter, 1 tablespoonful of cream, 1 teaspoonful of castor sugar, a pinch of salt, 1 small glass of rum.
Method.—Beat the eggs well, add the cream, sugar, and the salt. Heat the butter in an omelette pan, pour in the eggs, stir until they begin to set, then fold quickly towards the handle of the pan. Cook a little longer to brown the under surface, then turn on to a hot dish, pour the rum round, light it, and serve at once.
Time.—About 10 minutes. Average Cost, 9d. Sufficient for 2 persons.
1950.—SWEET OMELET. (Fr.—Omelette Sucrée.)
Ingredients.—4 fresh eggs, 1 tablespoonful of cream or milk, 1 oz. of fresh butter, 1 teaspoonful of castor sugar, a pinch of salt.
Method.—Beat the eggs well, and add the salt, sugar, and cream or milk. Heat the butter in an omelette pan, then pour in the eggs, stir with a spoon or fork until they begin to set, and fold towards the side of the pan in the form of a crescent. Cook for 1 minute longer, then turn on to a hot dish, dredge with castor sugar, and serve as quickly as possible.
Time.—6 or 8 minutes. Average Cost, 8d. Sufficient for 2 or 3 persons.
Note.—Variety may be introduced by adding a little warm jam or fruit-purée; it should be spread lightly in the centre of the omelet just before it is folded over.
Fritters
1951.—ALMOND FRITTERS. (Fr.—Beignets d'Amandes.)
Ingredients.—2 ozs. of ground almonds, ½ oz. cornflour, 2 eggs, 1 oz. of castor sugar, a few drops of vanilla.
Method.—Stir the yolks of the eggs and the sugar together until creamy, then add the almonds, vanilla, cornflour, and the whites of eggs, stiffly whisked. Have ready a pan of hot frying-fat, clarified butter and olive oil, drop in the prepared mixture in teaspoonfuls, and fry until they become a pale brown colour. Drain, and serve as hot as possible.
Time.—To make and cook, about 30 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons.
​1952.—APPLE FRITTERS. (Fr.—Beignets de Pommes.)
Ingredients.—4 apples, 2 tablespoonfuls of flour, 2 tablespoonfuls of warm water, 1 dessertspoonful of salad-oil, or oiled butter, 1 white of salt, sugar, frying-fat.
Method.—Pare, and core the apples, cut them into slices of even thickness, sprinkle them well with sugar, and let them remain thus for ½ hour. Sift the flour and salt in a basin, add the oil and the water gradually, stir until smoothly mixed, then beat well. Let the mixture stand for at least 1 hour, and then stir in the stiffly-whisked white of egg. Dip each apple ring into the batter, take it up on the point of a skewer, and drop at once into hot fat. Fry rather slowly until crisp and lightly-browned, then drain well, dredge with castor sugar, and serve as quickly as possible.
Time.—Altogether, about 1 hour. Average Cost, 6d. Sufficient for 5 or 6 persons.
1953.—APRICOT FRITTERS. (Fr.—Beignets d'Abricots.)
Ingredients.—10 to 12 apricots (preserved fruit will do), castor sugar, ground cinnamon, frying-fat. For the yeast batter: 8 ozs. of flour, ¼ of an oz. of yeast, 1½ ozs. of oiled butter, milk, ½ a teaspoonful of castor sugar, a pinch of salt.
Method.—Cream the yeast smoothly with a little tepid milk, add 2 ozs. of flour, mix into a light dough, and let it rise in a warm place. When it has risen to nearly twice its original size add the salt, sugar, warm butter, flour, and as much tepid milk as is needed to form a light dough. Let it rise again, and meanwhile drain the apricots from the syrup. Cover the halves of the apricots completely with a thin coating of dough, place them on a well-buttered paper, let them remain near the fire for about ½ an hour, then fry in hot fat until nicely browned. Drain will, sprinkle with castor sugar and cinnamon, then serve.
Time.—About 2 hours. Average Cost, 11d. Sufficient for 8 or 9 persons.
Note.—For a quicker method, see preceding recipe, and use apricots instead of apples.
1954.—BANANA FRITTERS. (Fr.—Beignets de Bananes.)
Ingredients. —6 firm bananas, frying-batter (see No. 1645, or 1647), castor sugar, frying-fat.
Method.—Cut each banana lengthwise and across, thus forming 4 portions. Coat them completely with the prepared batter, fry them in hot fat until nicely browned, and drain well. Sprinkle with castor sugar, and serve.
Time.—Altogether, about ¾ hour. Average Cost, 8d. Sufficient for 5 or 6 persons.
​1955.—BEETROOT FRITTERS. (Fr.—Beignets de Betterave.)
Ingredients.—1 large cooked beetroot, 3 yolks of eggs, 1 tablespoonful of flour, sugar to taste, ½ a teaspoonful of lemon-rind, a good pinch of nutmeg, frying-batter (see Apple Fritters, No. 1952), frying-fat.
Method.—Pass the beetroot through a fine sieve, sprinkle in the flour, add the yolks of eggs, lemon-rind, and nutmeg, and sweeten to taste. Stir over a slow fire for 10 minutes, and put aside until cold. Drop the mixture in dessertspoonfuls into the batter, drain slightly, and fry in hot fat until crisp and lightly browned. Drain well, and serve dredged with castor sugar. Another variety of fritters is prepared with cooked beetroot thickly sliced, coated with sweet or savoury batter, and fried as directed above.
Time.—Altogether, ½ an hour. Average Cost, 7d. Sufficient for 5 or 6 persons.
1956.—BREAD FRITTERS. (Fr.—Beignets de Pain.)
Ingredients.—2 French dinner rolls, 2 yolks of eggs, ½ a pint of milk, ½ small glass of Maraschino, ground cinnamon, clarified butter.
Method.—Rasp the crusts, cut the rolls into ¼-inch slices, and place them in a deep dish. Beat the yolks of eggs well, add the milk and Maraschino, sweeten to taste, and pour over the bread. Let it soak for about 15 minutes, then drain well, and fry golden brown in the clarified butter. Drain, sprinkle with castor sugar and cinnamon, then serve.
Time.—About 40 minutes. Average Cost, 10d. Sufficient for 4 or 5 persons.
1957.—BREAD AND BUTTER FRITTERS. (Fr.—Beignets de Pain au beurre.)
Ingredients.—8 slices of thin bread and butter, jam, frying-fat, frying-batter (see p. 881), castor sugar.
Method.—Make the batter according to directions given. Spread half the slices of bread and butter with jam, cover with the remainder, and cut into 4 squares. Dip them into the prepared batter, drop them into hot fat, and fry slowly until crisp and lightly browned. Drain well, dredge with castor sugar, and serve as hot as possible.
Time.—To fry, about 15 minutes. Average Cost, 6d. Sufficient for 6 or 7 persons.
1958.—CROQUETTES OF FRUIT. (Fr.—Croquettes de Fruit.)
Ingredients.—¾ of a lb. of cooking cherries, damsons or plums, 1½ lb. of Savoy biscuits or Genoese cake finely crumbled, 4 ozs. of sugar, 1 teaspoonful of finely-grated lemon-rind, a good pinch of cinnamon, egg and breadcrumbs, frying-fat.
​Method.—Stone the fruit, place it in a jar with the sugar, and stew gently until tender (see Stewed Fruit). Strain off the juice, stir in the cakecrumbs, lemon-rind and cinnamon, add juice gradually until the right consistency is obtained, then spread on a dish to cool. Form into cork-shaped pieces, coat carefully with egg and breadcrumbs, and fry in hot fat until nicely browned (breadcrumbs may be used instead of cakecrumbs). Serve garnished with strips of angelica.
Time.—About 3 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 6 or 7 persons.
1959.—CORNFLOUR OR CORNMEAL FRITTERS.
Ingredients.—4 heaped tablespoonfuls of cornflour or cornmeal, 2 eggs well beaten, ½ a pint of milk, ½ a saltspoonful of salt, frying-fat.
Method.—Mix the ingredients smoothly together, drop the batter, a tablespoonful at a time, into hot fat, and fry until crisp and lightly browned. Drain well, and serve with jelly, jam, or compote of fruit.
Time.—½ an hour. Average Cost, 5d. Sufficient for 4 or 5 persons.
1960.—CURRANT FRITTERS. (Fr.—Beignets de Groseilles Rouges.)
Ingredients.—3 tablespoonfuls of currants, 3 tablespoonfuls of boiled rice, 2 tablespoonfuls of flour, sugar to taste, nutmeg, 3 eggs, ½ a pint of milk, frying-fat.
Method.—Mix the yolks of eggs with the flour, and add milk gradually until a smooth batter is obtained. Whisk the whites stiffly, stir them lightly in, add the currants, rice, a good pinch of nutmeg, and sweeten to taste. Drop the mixture, in small quantities, into hot fat, fry until crisp and lightly browned, and drain well. Serve piled high on a hot dish, and dredge well with castor sugar.
Time.—From 10 to 15 minutes, to fry the fritters. Average Cost, 8d. Sufficient for 5 or 6 persons.
1961.—CUSTARD FRITTERS.
Ingredients.—1 tablespoonful of cornflour, 1 tablespoonful of fine flour, 2 tablespoonfuls of castor sugar, 2 yolks of eggs, ½ a pint of milk, 1 saltspoonful of salt, vanilla essence, egg and breadcrumbs, frying-fat.
Method.—Mix the flour and cornflour smoothly with a little milk, boil up the remainder, and pour it over the flour, stirring meanwhile. Replace in the stewpan, simmer gently for 4 minutes, add the sugar and salt, and stir in the yolks of eggs. Cook gently for a few minutes, add a few drops of vanilla essence, and spread the mixture on a dish to the depth of ½ an inch. When cold, cut into small rounds, coat them ​carefully with egg and breadcrumbs, and fry in hot fat until lightly browned. Serve with wine or jam sauce.
Time.—To fry the fritters, about 5 minutes. Average Cost, 6d. Sufficient for 1 good dish.
1962.—FRIED PUFFS. (See Soufflé Fritters, No. 1973.)
1963.—FRUIT FRITTERS. (See Apple Fritters, No. 1952, Apricot Fritters, No. 1953, Banana Fritters, No. 1954, and Gooseberry Fritters, No. 1965.)
1964.—GERMAN FRITTERS.
Ingredients.—Slices of stale bread, eggs, and to each one add 2 tablespoonfuls of milk and sugar to taste, butter, castor sugar.
Method.—Remove the crust, and cut the bread into inch-wide strips. Soak them in the milk and egg mixture, drain well, and fry them in hot butter. Roll in castor sugar, and serve piled on a hot dish.
Time.—1 hour. Average Cost, 1 good dish, about 6d., including the butter for frying.
1965.—GOOSEBERRY FRITTERS. (Fr.—Beignets de Groseilles Vertes.)
Ingredients.—1 pint of large gooseberries, frying-fat. For the batter: 2 ozs. of flour, 1 white of egg, 2 yolks of eggs, 2 tablespoonfuls of cream, 2 tablespoonfuls of water, a pinch of salt.
Method.—Sift the flour into a basin and add the salt, then the yolks of eggs, cream and water gradually, thus forming a smooth batter. Let it stand for at least 1 hour, stir the stiffly-whisked white of egg, and put in the gooseberries. Take up 2 or 3 at a time by means of a tablespoon, lower them gradually into the hot fat, and withdraw the spoon without separating them. Fry a golden-brown, drain well, sprinkle with sugar, dish up, and serve.
Time.—About 1¼ hours, altogether. Average Cost, 8d. Sufficient for 6 or 7 persons.
1966.—INDIAN FRITTERS. (Fr.—Beignets à l'Indienne.)
Ingredients.—3 tablespoonfuls of flour, the yolks of 4 eggs, the whites of 2 eggs, jam or jelly, frying-fat.
Method.—Stir into the flour sufficient boiling water (about ½ a gill) to form a stiff smooth paste. Let it cool, then break in the eggs, and beat thoroughly. Fill a dessertspoon with the mixture, form a cavity, fill it with jam or jelly, and afterwards cover completely with the mixture. Fry in hot fat, drain well, and serve immediately.
Time.—Altogether, about ½ an hour. Average Cost, 5d., exclusive of the jam. Sufficient for 5 or 6 persons.
​1967.—JELLY FRITTERS. (See Indian Fritters, No. 1966.)
1968.—ORANGE FRITTERS. (Fr.—Beignets d'Oranges.)
Ingredients.—4 or 5 oranges, castor sugar, frying-fat, frying-batter (see Apple Fritters, No. 1952.)
Method.—Prepare the batter as directed. Remove the peel and pith from the oranges, and divide them into pieces containing 2 or 3 sections, according to size. Dip them in the batter, fry in hot fat until golden-brown, and drain well. Dredge with castor sugar, and serve as quickly as possible.
Time.—To fry the fritters, about 15 minutes. Average Cost, 6d. to 8d. Sufficient for 6 or 7 persons.
1969.—PINEAPPLE FRITTERS. (See Apple Fritters, No. 1952, Apricot Fritters, No. 1953, and Banana Fritters, No. 1954.)
1970.—PLAIN FRITTERS. (See Soufflé Fritters, No. 1973.)
1971.—POLISH FRITTERS. (Fr.—Beignets à la Polonaise.)
Ingredients.—Pancakes, No. 1646, apricot marmalade, breadcrumbs, crushed macaroons, 1 egg, castor sugar, ground cinnamon, frying-fat.
Method.—Make the pancakes as directed, spread them with apricot marmalade, and roll up firmly. Trim off the ends, and cut each pancake across in halves. Mix the breadcrumbs and macaroons together, having ⅓ of the former and ⅓ of the latter. Coat each piece of pancake carefully with egg, roll in the crumbs, and fry in hot fat until nicely brown. Drain well, sprinkle with cinnamon and castor sugar, and serve.
Time.—About 1 hour. Average Cost, 10d. Sufficient for 4 or 5 persons.
1972.—RICE FRITTERS. (Fr.—Beignets de Riz.)
Ingredients—3 ozs. of rice, 1½ ozs. of sugar, ½ an oz. of butter, 3 ozs. of orange marmalade, 2 eggs, 1½ pints of milk, frying-batter (see No. 1645), frying-fat.
Method.—Simmer the rice in the milk until the whole of it is absorbed, add the sugar, butter, marmalade and eggs, and stir over the fire for a few minutes. Spread the mixture on a dish to the thickness of ½ an inch, and, when cold, cut it into strips or squares. Dip these in batter, fry in hot fat until crisp, drain well, then serve.
Time.—To cook the rice, about 1 hour. Average Cost, 8d. Sufficient for 5 or 6 persons.
​1973.—SOUFFLÉ FRITTERS. (Beignets Soufflés.)
Ingredients.—Choux paste, No. 1650, frying-fat, castor sugar.
Method.—Prepare the paste as directed, drop teaspoonfuls of it into hot fat, and fry rather slowly until crisp and lightly browned. Drain well, dredge with castor sugar, and serve.
Time.—To fry, about 20 minutes. Average Cost, 9d. to 10d. Sufficient for 6 or 7 persons.
1974.—SPANISH FRITTERS. (Fr.—Beignets Espagnoles.)
Ingredients.—1 lb. of flour, ½ an oz. of yeast, 1 egg, milk, 2 ozs. of butter warmed, 1 saltspoonful of salt, frying-fat.
Method.—Moisten the yeast with a little lukewarm water, add the egg, and stir it into the flour. Sprinkle in the salt, mix and beat well, adding milk gradually until a very light dough is formed, then cover and set aside in a warm place to raise for 2 or 3 hours. When ready, work in the butter, shape the dough into small balls, and fry in hot fat until crisp and lightly browned. Serve with sweet sauce.
Time.—From 2½ to 3½ hours. Average Cost, 6d. Sufficient for 6 or 7 persons.
1975.—STRAWBERRY FRITTERS. (See Gooseberry Fritters, No. 1965.)
PUDDINGS.
1. Caramel Pudding. 2. Cocoanut Amber. 3. Ginger Creams.
SWEET FRITTERS.
1. Rice Fritters. 2. Apple Fritters. 3. Banana Fritters.