The Book of Household Management Part 154

1274. INGREDIENTS.--10 oz. of bread crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of 1/2 lemon, 1/4 pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge cakes, 2 oz. of ratafias, 1/2 lb. of jam.

_Mode_.--Put the bread crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then b.u.t.ter a mould, strew in a few bread crumbs, and cover the bottom with a layer of ratafias; then put in a layer of the mixture, then a layer of sliced sponge cake spread thickly with any kind of jam; then add some ratafias, then some of the mixture and sponge cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:--Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 gla.s.ses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.

_Time_.--From 1 to 1-1/4 hour. _Average cost_, 2s. 6d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

FIG PUDDING.

I.

1275. INGREDIENTS.--2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk.

_Mode_.--Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; b.u.t.ter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted b.u.t.ter, wine-sauce, or cream.

_Time_.--3 hours, or longer. _Average cost_, 2s.

_Sufficient_ for 7 or 8 persons.

_Seasonable_.--Suitable for a winter pudding.

II.

(_Staffords.h.i.+re Recipe_.)

1276. INGREDIENTS.--1 lb. of figs, 6 oz. of suet, 3/4 lb. of flour, milk.

_Mode_.--Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1-1/2 to 2 hours.

_Time_.--1-1/2 to 2 hours. _Average cost_, 1s. 1d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

FOLKESTONE PUDDING-PIES.

1277. INGREDIENTS.--1 pint of milk, 3 oz. of ground rice, 3 oz. of b.u.t.ter, 1/4 lb. of sugar, flavouring of lemon-peel or bay-leaf, 6 eggs, puff-paste, currants.

_Mode_.--Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the milk, and when it is well flavoured, strain it, and add the rice; boil these for 1/4 hour, stirring all the time; then take them off the fire, stir in the b.u.t.ter, sugar, and eggs, and let these latter be well beaten before they are added to the other ingredients; when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven.

_Time_.--20 to 25 minutes. _Average cost_, 1s. 1d.

_Sufficient_ to fill a dozen patty-pans.

_Seasonable_ at any time.

FRUIT TURNOVERS (suitable for Pic-Nics).

1278. INGREDIENTS.--Puff-paste No. 1206, any kind of fruit, sugar to taste.

_Mode_.--Make some puff-paste by recipe No. 1206; roll it out to the thickness of about 1/4 inch, and cut it out in pieces of a circular form; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about 20 minutes. Instead of putting the fruit in raw, it may be boiled down with a little sugar first, and then inclosed in the crust; or jam, of any kind, may be subst.i.tuted for fresh fruit.

_Time_.--20 minutes.

_Sufficient_--1/2 lb. of puff-paste will make a dozen turnovers.

_Seasonable_ at any time.

GERMAN PUDDING.

1279. INGREDIENTS.--2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of milk, 2 oz. of b.u.t.ter, sugar to taste, the rind of 1/2 lemon, 4 eggs, 3 tablespoonfuls of brandy.

_Mode_.--Boil the milk with the lemon-rind until well flavoured; then strain it, and mix with it the flour, arrowroot, b.u.t.ter, and sugar. Boil these ingredients for a few minutes, keeping them well stirred; then take them off the fire and mix with them the eggs, yolks and whites, beaten separately and added separately. Boil some sugar to candy; line a mould with this, put in the brandy, then the mixture; tie down with a cloth, and boil for rather more than 1 hour. When turned out, the brandy and sugar make a nice sauce.

_Time_.--Rather more than 1 hour. _Average cost_, 1s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

DAMPFNUDELN, or GERMAN PUDDINGS.

1280. INGREDIENTS.--1 lb. of flour, 1/4 lb. of b.u.t.ter, 5 eggs, 2 small tablespoonfuls of yeast, 2 tablespoonfuls of finely-pounded sugar, milk, a very little salt.

_Mode_.--Put the flour into a basin, make a hole in the centre, into which put the yeast, and rather more than 1/4 pint of warm milk; make this into a batter with the middle of the flour, and let the sponge rise in a warm temperature. When sufficiently risen, mix the eggs, b.u.t.ter, sugar, and salt with a little more warm milk, and knead the whole well together with the hands, beating the dough until it is perfectly smooth, and it drops from the fingers. Then cover the basin with a cloth, put it in a warm place, and when the dough has nicely risen, knead it into small b.a.l.l.s; b.u.t.ter the bottom of a deep saute-pan, strew over some pounded sugar, and let the dampfnudeln be laid in, but do not let them touch one another; then pour over sufficient milk to cover them, put on the lid, and let them rise to twice their original size by the side of the fire. Now place them in the oven for a few minutes, to acquire a nice brown colour, and serve them on a napkin, with custard sauce flavoured with vanilla, or a _compote_ of any fruit that may be preferred.

_Time_.--1/2 to 3/4 hour for the sponge to rise; 10 to 15 minutes for the puddings to rise; 10 minutes to bake them in a brisk oven.

_Sufficient_ for 10 or 12 dampfnudeln.

_Seasonable_ at any time.

GINGER PUDDING.

1281. INGREDIENTS.--1/2 lb. of flour, 1/4 lb. of suet, 1/4 lb. of moist sugar, 2 large teaspoonfuls of grated ginger.

_Mode_.--Shred the suet very fine, mix it with the flour, sugar, and ginger; stir all well together; b.u.t.ter a basin, and put the mixture in _dry_; tie a cloth over, and boil for 3 hours.

_Time_.--3 hours. _Average cost_, 6d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

GOLDEN PUDDING.