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ALMOND PUDDINGS—BREAD AND BUTTER rUDDING. 100

season when eggs are clearest. Fresh small beer, or bottled malt liquors, likewise serve instead of eggs. The snow may be taken up from any clean spot before it is wanted, and will not lose its virtue, though the sooner it is used the better.

Note. —The yolks and whites beaten separately, make the articles they are put into much lighter.

Almond Puddings.—Beat half a pound of sweet and a few bitter almonds with a spoonful of water; then mix four ounces of butter, four eggs, two spoonfuls of cream, warm with the butter, one of brandy, a little nutmeg, and sugar to taste. Butter some cups, half fill, and bake the puddings.

Serve with butter, wine, and sugar.

Baked Almond Pudding. — Beat fine four ounces of almonds, four or five bitter ditto, with a little wine, the yolks of six eggs, peel of two lemons grated, six ounces of butter, near a quart of cream, and juice of one lemon. When well mixed, bake it half an hour, with paste round the dish.

Small Almond Pudding.—Pound eight ounces of almonds, and a few bitter, with a spoonful of water; mixed with four ounces of butter warmed, four yolks and two whites of eggs; sugar to taste; two spoonfuls of cream, and one of brandy; mix well, and bake in little cups buttered. Serve with pudding-sauce.

Sago Pudding.—Boil a pint and a half of new milk with four spoonfuls of sago nicely washed and picked, lemon peel, cinnamon, and nutmeg; sweeten to taste, then mix four eggs, put a paste round the dish and bake slowly.

Bread and Butter Pudding.—Slice bread spread with butter, and lay it in a dish with currents between each layer, and sliced citron, orange, or lemon, if to be very nice. Pour over an unboiled custard of milk, two or three eggs, a few pimentos, and a very little ratafia, two hours at least before it is to be baked, and ladle it over to soak the bread.

A paste round the edge makes all puddings look better, but it is not necessary.

Orange Pudding.—Grate the rind of a Seville orange, put to it six ounces of fresh butter, six or eight ounces of lump sugar pounded; beat them all in a marble mortar, and add as you do it the whole of eight eggs well beaten and strained; scrape d raw apple and mix with the rest; put a paste at the bottom and sides of the dish, and over the orange mixture put cross bars of paste. Half an hour will bake it.

Another.—Mix two spoonfuls of orange paste with four of sugar, six eggs, four ounces of butter warm, and put into a shallow dish with a paste lining. Bake twenty minutes.

An excellent Lemon Padding.' Beat the yolks of four eggs; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take the essence; then peel, and beat it in a mortar with the juice of a large lemon, and mix all with four or five ounces of butter warmed. Put a crust into a shallow dish, nick the edges, and put the above into it. When served, turn the pudding out of the dish.

110 ArPLE PUDDING—DUTCH BICE PUDDING.

A very fine Amber Pudding.—Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered: melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when well filled with the above, lay a crust over, as you would a pie, and bake in a slow oven.

It is as good cold as hot.

Baked Apple Pudding.—Pare and quarter four large apples, boil them tender with the rind of a lemon, in so little water that, when done, none may remain; beat them quite fine in a mortar, and add the crumb of a small roll, four ounces of butter melted, the yolks of five and whites of three eggs, juice of half a lemon, and sugar to taste; beat all together, and lay it in a dish with paste to turn out.

Oatmeal Pudding.—Pour a quart of boiling milk over a pint of the best fine oatmeal; let it soak all night; next day beat two eggs, and mix a little salt; butter a basin that will just hold it: cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt.

When cold, slice and toast it, and eat it as oatcake buttered.

Dutch Pudding, or Souster.—Melt one pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, four spoonfuls of yeast, add one pound of currants, and a quarter of a pound of sugar beaten and sifted.

This is a very good pudding hot, and equally so as a cake when cold. If for the latter, caraways may be used instead of currants. An hour will bake it in a quick oven.

A Dutch Rice Pudding.—Soak four ounces of rice in warm water half an hour; drain the latter from it, and throw it into a stewpan, with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a tea-cupful of fresh cream, and put three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon peel.

Put a light puff paste into a mould or dish, or grated tops and bottoms, and bake in a quick oven.

Light or German Puddings or Puffs.—Melt three ounces of butter in a pint of cream; let it stand till nearly cold; then mix two ounces of fine flour, and two ounces of sugar, four yolks and two whites of eggs, and a little rose or orange-flower water. Bake in little cups, buttered, half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light.

Turn out of the cups, and serve with white wine and sugar.

Little Bread Puddings.—Steep the crumb of a penny loaf grated, in about the pint of warm milk; when soaked, beat six eggs, whites and yolks, and mix with the bread and two ounces of butter warmed, sugar, orange-flower water, a spoonful of brandy, a little nutmeg, and a toa-cupful of cream. Beat all well, and bake in tea

NEW COIXEOtE PtfDBINGS—BOILED BREAD I'l7DDINd. Ill

cups buttered. If currants are chosen, a quarter of a pound is sufficient, if not, they are good without; or you may put orange or lemon candy. Serve with pudding sauce.

Puddings in haste.—Shred suet, and put with grated bread, a few currants, the yolks of four eggs and the whites of two, some grated lemon peel, and ginger. Mix, and make into little balls about the size and shape of an egg, with a little flour.

Have ready a skillet of boiling water, and throw them in. Twenty minutes will boil them, but they will rise to the top when done.

Pudding sauce. < New College Puddings.—Grate the crumb of a twopenny loaf, shred suet eight ounces, and mix with eight ounces of currants, one of citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yolk and white separately. Mix, and make into the size and shape of a goose-egg. Put half a pound of butter into a frying-pan, and when melted and quite hot, stew them gently in it over a stove; turn them two or three times till of a fine light brown. Mix a glass of brandy with the butter.

Serve with pudding-sauce.

Boiled Bread Pudding.—Grate white bread, pour boiling milk over it, and cover close. When soaked an hour or two, beat it fine, and mix it with two or three eggs well beaten.

Put it into a basin that will just hold it; tie a floured cloth over it, and put it into boiling water. Send it up with melted butter poured over.

It may be eaten with salt or sugar.

Prunes, or French plums, make a fine pudding instead of raisins, either with suet or bread pudding.

Another and Richer.—On half a pint of crumbs of bread pour half a pint of scalding milk; cover for an hour. Beat up four eggs, and when strained add to the bread, with a tea-spoonful of flour, an ounce of butter, two ounces of sugar, half a pound of currants, an ounce of almonds beaten, with orange-flowor water, half an ounce of orange-peel, and the same of lemon and citron. Butter a basin that will exactly hold it, flour the cloth, tie tight over, and boil one hour.

Brown Bread Pudding.—Half apound of stale brown bread grated, ditto of currants, ditto of shred suet, sugar, and nutmeg; mix with four eggs, a spoonful of brandy, and two spoonfuls of cream; boil in a cloth or basin that exactly holds it three or four hours.

Nelson Puddings.—Put into a Dutch oven six small cakes called Nelson balls, or rice cakes made in small tea-cups. When quite hot, pour over them boiling melted butter, white wine and sugar; and serve.

Eve's Pudding.—Grate three quarters of a pound of bread; mix it with the same quantity of shred suet, the same of apples, and also of currants; mix with these the whole of four eggs, and the rind of half a lemon shred fine. Put it into a shape 5 boil three

112 QUAKING PUDDING— TRANSPARENT TUBBING.

hours; and serve with pudding sauce, the juice of half a lemon, aud a little nutmeg.

Quaking Pudding.—Scald a quart of cream; when almost cold put to it four eggs well beaten, a spoonful and a half of flour, some nutmegs and sugar; tie it close in a buttered cloth; boil it an hour, and turn it out with care, lest it should crack. Serve ] with melted butter, a little wine, aud sugar.

Duke of Cumberland's Pudding.—Mix six ounces of grated bread, the same quantity of currants well cleaned and picked, the same of beef suet finely shred, the same of chopped apples and also of lump sugar, six eggs, half a nutmeg, a pinch of sait, the rind of a lemon minced as fine as possible; and citron, orange and lemon, a large spoonful of each cut thin. Mix thoroughly, and put into a basin, cover very close with floured cloths, and boil three hours.

Serve it with pudding sauce, and the juice of half a lemon, boiled together.

Transparent Pudding.—Beat eight eggs very well; put them into a stew-pan, with half a pound of sugar pounded fine, the same quantity of butter, and some nutmeg grated. Set it on the fire, and keep stirring it till it thickens. Then set it into a basin to cool; put a rich puff paste round the edge of the dish; pour iri your pudding, and bake it in a moderate oven. It will cut light and clear. You may add candied orange and citron, if you like.

Batter Pudding.—Rub three spoonfuls of fine flour extremely smooth by degrees into a pint of milk; simmer till it thickens; stir in two ounces of butter; set it to cool; then add the yolks of three eggs: flour a cloth that has been wet, or butter a basin, and put the batter into it; tie it tight, and plunge it into boiling water, the bottom upwards. Boil it an hour and a half, and serve it with plain butter. If approved, a little ginger, nutmeg, and lemon peel may be added. Serve with sweet sauce.

Batter Pudding with Meat.—Make a batter with flour, milk, and eggs; pour a little into the bottom of a pudding dish; then put seasoned meat of any kind into it, and a little shred onion; pour the remainder of the batter over, and bake in a slow oven.

Some like a loin of mutton baked in batter, being first cleared of most of the fat.

Rice Small Pudding.—Wash two large spoonfuls of rice, and simmer it with half a pint of milk till thick, then put the size of an egg of batter, and near half a pint of thick cream, and give itone boil. When cold mix four yolks and two whites of eggs well beaten, sugar and nutmeg, to taste; and add grated lemon, and a little cinnamon.

Butter little cups, and fill three parts full, putting at bottom some orange or citron. Bake three quarters of an hour in a: elowish oven. Serve the moment before to be eaten, with sweet sauce in the dish, or a boat.

Plain Rice Pudding.—Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the rice '■ RICE PUDDING- POTATO PUDDIKO. 113

in a cloth, and leave plenty of room for it to swell. Boil it in a quantity of water for an hour or two. When done, eat it with butter and sugar, or milk. Put lemon peel if you please.

It is very good without spice, and eaten with salt and butter.

A Rich Rice Pudding.—Boil half a pound of rice in water, with a little bit of salt, till quite tender; drain it dry, mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with two ounces of fresh butter melted in the latter, four ounces of beef-suet or marrow, re veals taken from a fillet of veal, finely shred, three quarters of a pound of currants, two spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and grated lemon peel. When well mixed, put a paste round the edge, and fill the dish. slices of candied orange, lemon, and citron, if approved. Bake in a moderate oven.

Rice Pudding with Fruit.—Swell the rice with a very little milk over the fire; then mix fruit of any kind with it (currants, gooseberries scalded, pared and quartered apples, raisins, or black currants); with one egg in the rice, to bind it; boil it well, and serve with sugar.

Baked Rice Pudding.—Swell rice as above; then add some more milk, an egg, sugar, allspice, and lemon peel. Bake in a deep dish.

Another, for the Family.—Put into a very deep pan half a pound of rice, washed and picked; two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less butter will do, or some suet. Bake in a slow oven.

A George Pudding.—Boil very tender a handful of whole rice in a small quantity of milk, with a large piece of lemon peel. Let it drain; then mix with it a dozen of good-sized apples, boiled to pulp as dry as possible: add a glass of white wine, the yolks of five eggs, two ounces of orange and citron cut thin; make it pretty sweet. Line amould or basin with a very good paste: beat the five whites of the eggs to a very strong froth, and mix with the other ingredients; fill the mould, and bake it of a fine bright colour. Serve it with the bottom upward with the following sauce: two glasses of wine, a spoonful of sugar, the yolks of two eggs, and a bit of butter as large as a walnut; simmer without boiling, and pour to and from the saucepan, till of a proper thickness; and put in the dish.

An excellent Plain Potato Pudding.—Take eight ounces of boiled potatoes, two ounces of butter, the yolks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to froth; sugar to taste. A crust or not, as you like. Bake it. If wanted richer, put three ounces more butter, sweet-meats and almonds, and another egg.

Potato Pudding with Meat.—Boil them till fit to mash; rub through a colander, and make into a thick batter with milk and two eggs. Lay some seasoned steaks in a dish, then some batter, and over the last layer put the remainder of the batter. Bake a fine brown.

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