Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1907-06-17

THE DESSERT OF A NATION.

well ID EuStduu bul lhC oS"A NS
in desserts is pudding-always boiled
The English housewife has half a
hundred recipes for her favorite sweet
and makes frequent use of each and
every one. Raisins and currants play
an important part-few puddings be-
ing complete without them. Sin
gularIy enough, with all this wealth
of pudding, the sweet sauces are very
few, being limited to wine and brandy
sauces. which are used mainly with
plum puddinge. The other pudolngs
are usually served with light COW
ering of crushed loaf sugar. Almost
all puddings are boiled III clotn,
molds are seldom used except where
a very elaborate dessert is required.
BARONESS PUDDING-Free from skin,
chop very fine three fourths pound
of suet, seed and cut in halves the
raisins, using ee-fourths pound after
seeding. Mix suet and raisins with
three fourths pound -four and one
fourth saltspoon of salt. Bind together
with one-half piut of milk, beat we'll
and tie pudding in we'll Toured cloth,
vrung out of hot water. Put the
pudding in kettle of boiling water
and boil without ceasing five hours.
Serve with sifted sugar.
STAFFoRDsHIRE FIG PUDDING-Chop
six ounces of suet and make a smooth II1
paste with three fourths pound of -four
and milk enough to moisten. Roll
out on a well-houred board until one
half inch thick, cut one pound of figs
in small pieces and cover the paste
with them. Roll up and pinch the
ends together, tie the pudding ID d
cloth and boil for two hours.
DELHI PUDDING-Pare, core and cut
into slices four large apples; put them
into a saucepan with a little grateo
nutmeg, one teaspoon of grated lem
on peel, and four tablespoons of sugar;
stew them with a very little water
until the apples are soft and the water
is gone. Roll out suet crust as for
Stsffordshire fiji pudding. Cover with
apples, sprinkle with currants, roll
up, tie in a Toured cloth and boil fo1
two hours.
QUEEN ELIZABETH PUDDING-Sweet-
en- one pint of milk to taste, add
little grated lemon rind and four well
beaten eggs. Line buttered mold
with raisirs, seeded and cut in half
Spread slices of sponge cake with
marmalade and place in the mold
Pour in the custard, tie the pudding
down with paper and cloth and boi
gently for one hour. Let cool sloWi!
and when cold turn out of the molt
and serve.
CoMARoUEs PUDDING-Beat yolk
; and whites of five eggs separated.
and add to the yolks two tablespoon
of powdered sugar, three tablespoon
F; of flour and the grated rind of on
lemon. Whip one-half pint of cream
until stiff and add with the whites
: the eggs to the other ingredients
q Put in small pans and bake in no
oven for one half hour. When don
/; pile like layer cake, putting differ
l.; emit kind of preserve between eae
layer. Serve with garnish of whip
= ped cream.
!. ROYAL CoBURG PUDDING-Mix 81
h ounces of -four with one pint of milf
Add gradually six ounces each of sue
a ar. butter and currants. Add 81
Il we'll beaten eggs and grated nutme
!, to taste. Fill four molds half full an
. bake for three quarters of an hour
N WEST INDIAN PUDDING-Crumbl
D. one half pound of sponge cake an
pour over it one pint of hot, sweeter
y ed cream. Beat eight eggs and add
=" the cream and cake mixture. Bu'
> ter mold and line with three ounce
n of preserved ginger. Carefully pot
N the pudding in mold, tie down with
Toured cloth and boil or steam for
ce hour and half. Serve with the gil
re ger syrup, heated and poured ov'
+ the pudding.
- LONDON PUDDING-Cream one-ha
d. pound of unsalted butter and ore-na
d. pound of -four, beating continuaii
be Mix in one-fourth pound of curran
ot, and four we'll beaten eggs. Butter
IA mold and fill, allowing no room L
C; swelling. Boil for five hours al
~ serve With powdered sugar.
I'd RICE PUDDING-Wash one-ns
pound of rice, tie in cloth, alloWir
nut room for swelling and boil for o.
m hour. Unite the cloth and add o
&C. pint of any preferred fresh fruit
- one-half pound of raisins or curran
,ou Retie the cloth and boil for one no
IN longer. Serve with powdered sug'