The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-11-03
SEVEN ENGLISH PUDDINGS.

The English excel in making boiled pud-
dings-they have mastered the art of light
batter and the perfect cooking of suet.
The secret of the latter lies in having it
chopped until it resembles meal, and in
boiling the pastry which contains II stead
lily for hours The recipes herewith given
have been tested with American ingred-
tents, and are recommended, with only the
precaution that should be attached to all
directions. "Never follow any recipe inn
plicitly, when common sonse suggests
variation"
The use of bowls, instead of plain
clothes or even molds, for boiled pud-
dings is characteristic of English cook
cry. A pudding thus cooked requires
longer boiling, but the time may be APP
proXimated by allowing an hour for each
pound. Overlooking is hardly possible with
suet, but under-coolSing renders it unfit
fore use
GOLDEN FUDDING-One-quart of a
pound of sifted flour, ditto of bread
crumbs, ditto of finely-chopped suet, ditto
of orange, peoch or apricot marmaIade,
one egg, put into a buttered bowl; cover
with a cloth, and boil two and one-half
hours. This pudding is generally served
with sifted sugar, but well-made hard
| sauce makes a delicious accompaniment.
EWES PUDDING-One pound of
| chopped apples, one pound of bread
| crumbs, three ounces of suet. one-half
| pound light brown sugar, four eggs,
| juice and grated peel of half lemon and
one-half pint of milk; boil four hours
| in a mold or bowl and serve with sweet
sauce. This pudding may be made with
| butter in place of suet, and baked.
| GINGERBREAD PUDDING-MiX one
quarter pound of suet with one-half pound
! of sifted -four; add a pinch of salt, one
and one-haf gills of molasses (either Porto
| Rico or New Orleans, preferably the for
meD, one teaspoonful of ginger, and
| when thoroughly mixed one well-beaten
| egg and one-half pint of milk, in a part
| of which should be dissolved one-half a
| teaspoonful of soda, 1t may be necessary
to use more liquid. 1t should be proper
| toned to the stiffness of molasses and
-four The original receipt calls for
candied peel, but currants, sultanas or all
| three may be used. Turn into buttered
mold or bowl, and boil for three hours.
LEMON PUDDING-Make a suet paste
with one-quarter pound suet and one-half
pound sifted flour, and line buttered
| bowl as for any other boiled pudding.
| Take one large lemCn and to the juice
| add three or four tablespoOnfuls of light
| brown sugar-Sugar varies In sweetness,
| hence the directiCnS-and enough flour to
| make the mixture as thick as honey. Put
| layers of this and rounds of crust al
ternate,y until the bowl is filled; cover
| with the crust and boil for three hours.
| eggs their weight in -four, sugar and but
ter, two tsblespoonfuls of raspberry jam,
and one teaspoonful of carbonate Of soda,
beat the sugar and butter to cream,
then add flour, eggs, jam and lastly the
| soda, which should have been dissolved In
little cold water. Steam for one hour
and quarter
| HALF-PAY PUDDING-The name sug-
| gests many figure familiar not only ia
| those who know the life OF the London
suburbs, but to leaders of English fiction
1t tells Of dainty, wel!-ordered service on
means which are extremely limited. Half
| pay pudding is really sort OF cheap plum
| pudding, and the same care should be
exercised both in mixing and in COOK
ing it, The ingredients for this pudding
are one-quarter pound of suet, the same
| of -four, bread crumbs, rasins and cur
rants, two tablespoonfuls of molasses
mixed gradually with one-half pint OF
milk, and two tablespoonfuls OF powder
ed sugar. Mix thoroughly and boil four
or five hours,-preferably five.
TREACLE PUDDING-Treacle is mo-
Iasses-the New Orleans is the nearest
that can be obtained in America. Take
six ounces of suet-no more-one pound
of -four and just enough water to enable
you TO mix and roll out a crust which
should be Of the consistency of biscuit
dough. Line a bowl with the crust the
same as for meat pie or pudding. Cut
| II off evenly at the top. Put a littl,
molasses-just enough TO cover the bot
tom of the bowl-then a round of crust
then more molasses, and alternate until
the bowl is filed. Cover. and secure the
top around. If the crust be well pressed
down there will be no danger or the mo-
lasses coming out until the pudding Is
served. 1t should be boiled at least three
hours. and at no moment during that
time must the water In which the pud
ding is being boiled to go below the boil
ing paint.