The Skilful Cook Part 55

Boil for one hour, or longer: the length of time will depend on the fruit used.

Any fresh fruit may be subst.i.tuted for the apple.

Raspberry Pudding.

_Ingredients_--1 pint of raspberries.

3 oz. of sugar.

Thin slices of bread.

A little milk.

_Method._--Pick the stalks from the raspberries, and mix them with the sugar.

Put them and the bread in alternate layers in a pie-dish, moistening the bread with a little milk.

Bake for half an hour.

Note.--This pudding is very good served with cream or custards. The bottled raspberries may be used instead of fresh fruit.

Lemon Pudding.

_Ingredients_-- lb. of bread-crumbs.

lb. of finely-chopped suet.

lb. of castor sugar.

The grated rind of one lemon, and the juice of two.

2 eggs.

Enough milk to mix it.

_Method._--Put the bread-crumbs and suet into a basin.

Add sugar, grated lemon-rind, and juice.

Mix the pudding with the two eggs, well beaten, and a very little milk.

Boil it for one hour and a half.

This pudding may be served with a wine or sweet sauce (_see_ Sauces).

Marmalade Pudding.

_Ingredients_-- lb. of flour.

lb. of bread-crumbs.

lb. of finely-chopped suet.

lb. of moist sugar.

lb. of marmalade.

2 eggs.

The grated rind of a lemon.

_Method._--Put the flour, bread-crumbs, suet, sugar, and lemon rind into a basin.

Mix with the marmalade and two eggs, well beaten, and, if necessary, a little milk.

Put it into a well-greased pudding-basin, and tie over it a scalded and floured cloth.

Boil it for five hours.

General Satisfaction.

_Ingredients_--3 sponge cakes.

2 tablespoonfuls of strawberry or other jam.

1 winegla.s.s of sherry.

Rather more than a pint of milk.

4 eggs.

1 tablespoonful of sugar.

A little pastry.

_Method._--Line a pie-dish with a little pastry.

Spread the jam at the bottom, and lay on it the sponge cakes, cut in halves.

Beat one whole egg and three yolks well together.

Mix with the sugar and milk, and pour over the sponge cakes.

Bake in a moderate oven until the custard is set.

Beat the three whites stiffly, and lay on the top of the pudding.

Put into a cool oven until the whites are set, and of a pale fawn colour.

This pudding may be served hot or cold.

Marlborough Pudding.

_Ingredients_--1 pint of milk.

2 tablespoonfuls of flour.

2 whole eggs and 2 yolks.

The grated rind of a lemon.

3 oz. of castor sugar.

2 oz. of b.u.t.ter.

_Method._--Mix the flour smoothly with the milk, and stir over the fire until it boils and thickens.

Add the sugar, the eggs, well beaten, the grated lemon rind, and the b.u.t.ter beaten to a cream.