blanched and peeled, pound them in a mortar with a little
orange-flower water; when reduced to a paste add rather less than 1
pint milk, pounded loaf sugar to taste, a little more orange-flower
water. Strain the mixture through a cloth, squeezing it well, into a
basin containing 8 or 9 sheets best French gelatine dissolved in 1
pint water; mix well, put into a mould set on ice, turn it out just
before serving.
_Bombay Pudding._--(_a_) Soojee is only the native name for semolina.
Cut slices of bread without crust, ½ in. thick, and toast them a
light brown on both sides. Then boil brown sugar to a syrup, and
pour it over the bread, which become saturated with it.
(_b_) Half roast 2 lb. soojee, then boil it in water until it becomes
very thick; butter a soup plate, and pour the boiled soojee into it;
when it has cooled and congealed cut it into 8 cakes; rub the cakes
over with the yolk of an egg, dredge with finely sifted flour, and
fry in butter until they acquire a rich brown colour. Arrange them in
a dish, and pour over them a thick syrup flavoured with lemon juice.
_Boston Pudding._--Rub 6 oz. butter or nice beef dripping into 1 lb.
flour; add 6 oz. currants or sultana raisins, 6 oz. moist sugar,
½ teaspoonful powdered cinnamon, and ¼ nutmeg, grated. Dissolve 2
teaspoonfuls soda carbonate in ½ pint milk, being careful to mix the
soda perfectly smooth and free from lumps in a tablespoonful of the
milk first, and then add the rest of the half pint, stirring it well
before mixing it with the other ingredients, so that the soda does
not settle to the bottom of the milk. Beat all together for a minute,
and put the mixture into a buttered mould, which should not be quite
full. The pudding cloth should be allowed room for the pudding to
swell, which it does considerably. Plunge into fast-boiling water,
and keep boiling for 2½ hours. This makes a very light pudding, and,
if properly made, no trace of the soda--which many people object
to--can be detected.
_Bread Pudding._--(_a_) Put all scraps of bread into the oven
until they become a nice brown, roll them while hot quite fine.
For a good-sized pudding take ½ lb. crumbs ¼ lb. brown sugar or
golden syrup, ¼ lb. currants or raisins, 1 pint milk, 1 teaspoonful
allspice, and 1 pint boiling water. Pour the boiling water over the
crumbs, stir them well, and let them soak until soft; then add all
the ingredients, mix well, rub the pie-dish with dripping, fill it,
put some more dripping on the top of the pudding, and bake ½ hour.
This pudding is a general favourite with children and servants.
(_b_) Cut a roll in thin slices, well butter a mould, and stick it
all round with raisins stoned and opened; put the bread lightly in;
make a sweet batter with 3 or 4 eggs, flavour it with vanilla: pour
it over, and leave it to soak well; bake or steam for an hour. Any
flavouring may be used.
(_c_) 1 lb. breadcrumbs, 1 lb. raisins, 1 lb. currants, 1 pint milk,
six eggs, 4 oz. butter, and 1 lb. sugar. Pour the boiling milk on
the breadcrumbs, cover with a plate and let it remain for 1 hour;
then add the butter, currants, raisins stoned and cut a little, and
the sugar; mix all well together, adding candied fruit, a little
grated lemon peel, and spice, and the eggs well beaten; boil 4 hours
in a buttered basin or mould, and serve with sweet sauce. If it be
requisite to add a little flour, boil an hour longer.
(_d_) Grate 3 oz. breadcrumbs, and pour over them ¾ pint boiling
milk, in which a lump of butter, the size of an egg, has been
dissolved. Soak for ½ hour; then add 1 tablespoonful moist sugar,
and the yolks of 3 well beaten eggs; beat with a fork for 3 minutes;
spread a layer of any kind of jam 1 in. thick at the bottom of a
pie-dish, not greased. Pour the mixture over the jam, and then heap
on the top the whites of the 3 eggs well whisked with a little castor
sugar. Bake in a gentle oven for ½ hour, taking care the bottom of
the oven is not hot enough to scorch the jam.
(_e_) Make a quantity of breadcrumbs by rubbing the crumb of a stale
loaf through a fine wire sieve; put 1 pint milk and 1 oz. fresh
butter into a saucepan on the fire, with sugar to taste, and the thin
rind of a lemon, cut if possible in one piece; when the milk boils
strew breadcrumbs into it until a thick porridge is obtained; turn it
out into a basin. When cold remove the lemon rind, and stir in one by
one the yolks of 4 eggs, mix well, then stir in the whites of 2 eggs
beaten up to a stiff froth and a small quantity of candied citron
peel cut very thin. Have a plain mould, buttered and breadcrumbed
very carefully all over, pour the composition into it, and bake it
about ½ hour. To be eaten hot or cold.
(_f_) Line the bottom and sides of a basin with slices of bread; mix
a pot of jam with a little hot water, put a layer of the jam in the
basin, then a layer of bread, then more jam; continue this until the
basin is full; put a plate on the top. Turn out the next day, and
serve with custard round it.
(_g_) 6 oz. stale brown breadcrumbs, 6 oz. fresh butter, 4 eggs (the
yolks and whites whisked separately), ½ oz. powdered cinnamon, ½ lb.
coarsest brown sugar. Cream the butter, then mix well with the sugar
till quite smooth, add the well-beaten eggs, and stir in gradually
the other ingredients. Steam the pudding for 2 hours or even more (it
cannot be too much done). When turned out, pour melted cherry jam
over it, and serve hot.
(_h_) Cut the crust from slices of a dry tin loaf ¼ in. thick; spread
with butter slightly and cover thickly with preserve. Take a quart
mould and butter perfectly--to look well the mould should be marked
plainly in broad flutes. Pile the prepared bread lightly in the
mould, having first cut it in diamonds as for sippets. Beat 4 eggs
with a pint of milk, sweeten and pour over the bread. Lay a buttered
paper on the top, and after standing ½ hour cook in boiling water for
1 hour. A cloth should be tied over the mould above the paper, and
the water should only reach ¾ of the mould. A clear arrowroot sauce
flavoured with sherry should be served with it, and a large spoonful
of fresh jam spread on the top when turned out.
(_i_) Take 1 egg, its weight in fresh butter (melted), its weight in
flour, 1 dessertspoonful marmalade, 1 ditto raspberry jam, the weight
of the egg in breadcrumbs, and 1 teaspoonful soda carbonate. Break
the egg and beat it up well; add the melted butter, the flour, the
breadcrumbs, and the jam and marmalade; beat all up well together,
and, lastly, put in the soda carbonate. Butter a basin, pour in the
mixture, tie it down well, and steam it in a saucepan for 1½ hour.
Turn out and serve with custard sauce. This is a light and delicious
little pudding, and can be of course made larger by using double
or treble the quantities. It turns out quite dark, and light as a
feather. It is also nice with fruit sauce of any kind.
(_j_) Break the bread into small pieces and pour on them as much
boiling water or milk as will soak them well. Let these stand till
the liquid is cool, press it out, and mash the bread till it is quite
free from lumps. Measure this pulp, and to every quart stir in ½
teaspoonful salt, 1 teaspoonful grated nutmeg, 3 oz. moist sugar, mix
all well together, and put it into a well-buttered pie-dish. Break
1½ oz. butter in small pieces over the top; bake in a moderate oven
1½ hour. Or, to every ¾ pint pulp add 1½ pint milk, sugar to taste,
4 eggs, 1 oz. butter; pour the milk boiling on the bread, let it
stand till cold, add the other ingredients, beat well, and put into
a buttered basin, tie it down tightly, plunge it into boiling water,
boil for 1¼ hour.
_Brioche._--Dissolve 1 oz. German yeast in ½ pint tepid water, strain
and mix with it enough flour to form a light dough, put this sponge
to rise in a warm place in a basin covered up with a cloth. When it
has risen to double its size, put 1 lb. flour on the pastry slab,
make a hollow in the centre, place the sponge in it with 1 lb. fresh
butter just warmed sufficiently to make it liquid, ¼ oz. salt, 1 gill
milk, and 10 eggs; work all lightly together into a paste, adding
more flour if needful, to the consistency of bread dough, roll it
into a ball, and put it by for 3 hours covered up in a warm place.
Then flatten it out, fold up the edges towards the centre, and make
it into a ball again, repeating this operation 3 times. The last time
take rather less than ¼ of the paste away, make the remainder into a
round cake, flatten it slightly, and place the lesser portion on the
top, wetting the under side of it. The brioche should look like a
cottage loaf. Glaze it all over with egg, and bake it on a buttered
tin in a quick oven about ¾ hour.
_Brown or Quay Pudding._--2 eggs, their weight in flour and butter,
the weight of one in sugar; beat the butter to a cream with the
sugar, add the eggs well beaten, stir in the flour, then stir in
2 tablespoonfuls raspberry jam or jelly. Just before putting the
pudding into the mould, beat in ½ teaspoonful soda carbonate. Boil
or steam for 1¾ hour. Leave plenty of room for the pudding to rise
in the mould. Serve with wine or sweet sauce. If preferred, put
2 tablespoonfuls nice treacle or golden syrup, with ½ teaspoonful
ground ginger, instead of the raspberry jam.
_Cabinet Pudding._--(_a_) Spread the inside of a mould with butter,
and ornament the bottom and the sides with dried cherries or raisins
and candied peel; fill the mould with alternate slices of sponge
cakes and ratafias or macaroons, then fill up the mould with a cold
custard made with 7 eggs and 1 pint of milk boiled with 6 oz. sugar,
flavour with rind of lemon or vanilla, all well mixed together; steam
the pudding for 1¼ hour, and when done serve with whip sauce made in
the following way: Put 4 yolks of eggs into a small deep stewpan,
add 2 oz. sifted sugar, a glass of sherry, a little lemon juice and
grated peel, and a grain of salt: whisk the sauce over a moderate
heat, taking care to set the stewpan which contains the sauce in
another of somewhat larger size already containing a little hot
water, and as soon as it presents the appearance of a well-set creamy
froth pour it over the pudding, and serve immediately.
(_b_) Well butter a plain mould and ornament it by sticking dried
cherries along the sides in rows at equal distances from top to
bottom, letting them meet in the centre. Place ratafia cakes and
sponge biscuits cut to half their thickness in alternate layers,
until the mould is full; pour over them sherry and a little brandy,
just as much as they will absorb. If the mould be a large one, the
yolks of 8 eggs will be required, these to be beaten with as much
new milk as will make a sufficient quantity of custard to pour over
the cakes and to quite fill the mould; a little grated nutmeg, and
ginger if liked, to be added to the custard while beating. If the
milk is not new a few spoonfuls of cream must be mixed with the milk.
Cover the mould with a sheet of buttered writing paper, and place it
in a stewpan half filled with boiling water; put on the lid, and let
the pudding steam for 1½ hour. A hot custard may be poured round the
pudding as sauce, or some red currant jelly diluted and thinned with
a spoonful of hot water may be served with it; neither must be poured
over the pudding.
(_c_) Butter a plain mould, ornament it with raisins split and stoned
in the same way as in (_b_), nearly fill up the mould with slices
of bread and butter (leaving room for the bread to swell), cut from
the crumb of a French roll, the slices should not be very thin, but
should be well buttered. Make a custard of the yolks of 3 or 4 eggs
(according to the size of the mould) and milk, flavouring as before;
pour this over the bread and butter until the mould is full, cover
with buttered writing-paper, and steam for 1½ hour. Serve with sweet
sauce in the dish.
_Caledonian Cream._--2 oz. raspberry jam, 2 oz. red currant jam, 2
oz. sifted loaf sugar, the whites of 2 eggs. Put all into a bowl, and
beat with a spoon for ¾ hour.
_Cambridge Pudding._--Take 1 lb. flour, 1 dessertspoonful Borwick’s
egg powder, 3 oz. white sugar, 6 oz. good dripping, a pinch of salt,
a teacupful of sultana raisins or currants, and 1 oz. candied peel
cut fine. Mix well together, then stir in ½ pint milk; pour into a
buttered dish, and bake more than ½ hour. Another plain pudding is
to line a basin with paste made of dripping; then put a layer of
treacle, then a layer of paste, and so on until the basin is filled;
then tie in a cloth and boil 1½ hour.
_Canary Pudding._--The weight of 3 eggs in sugar and butter, the
weight of 2 eggs in flour, the rind of a small lemon, 3 eggs. Melt
the butter to a liquid state, but do not allow it to oil, stir to
this the sugar and finely minced lemon peel, then very gradually
dredge in the flour, stirring the mixture well all the time, then
add the eggs well beaten, mix well until all the ingredients are
thoroughly blended, put into a well-buttered basin or mould, boil for
2 hours, and serve with wine sauce. (Beeton.)
_Caramel Custards._--Put a handful of loaf sugar in a saucepan with
a little water, and set it on the fire until it becomes a dark brown
caramel, then add more water (boiling) to produce a dark liquor
like strong coffee. Beat up the yolks of 6 eggs with a little milk;
strain, add 1 pint milk (sugar to taste) and as much caramel liquor
(cold) as will give the mixture the desired colour. Pour it into a
well-buttered mould; put this in a _bain-marie_ with cold water;
then place the apparatus on a gentle fire, taking care that the
water does not boil. Half an hour’s steaming will set the custard,
which then turn out and serve. By using the white of 1 or 2 eggs in
addition to the 6 yolks, the chances of the custard not breaking are
made more certain.
_Caramel Pudding._--(_a_) Prepare a mould by giving it a thick
coating of caramel sugar; when this has set, pour into the mould a
custard, made of the yolks of 8 eggs and 1½ pint best cream; steam
for 1 hour and serve when cold.
(_b_) Put a handful of loaf sugar to boil with ¼ pint water until
the syrup becomes a deep brown. Warm a small basin, pour the syrup
in it, and keep turning the basin in your hand until the inside is
completely coated with the syrup, which by that time will have set.
Strain the yolks of 8 eggs from the whites, and mix them gradually
and effectually with 1 pint milk. Pour this mixture into the prepared
mould. Lay a piece of paper on the top. Set it in a saucepan full of
cold water, taking care that the water does not come over the top of
the mould, put on the cover, and let it boil gently by the side of
the fire for 1 hour. Remove the saucepan to a cool place, and when
the water is quite cold take out the mould, and turn out the pudding
very carefully.
_Carrot Pudding._--(_a_) ½ lb. each of raisins and currants picked
and stoned, ½ lb. finely chopped beef suet, ¾ lb. breadcrumbs, ½ lb.
each of carrots and potatoes (raw) when scraped and grated, ¼ lb.
fine moist sugar, a little finely cut lemon peel (or if preferred 2
oz. candied peel), spice to taste, a teaspoonful of salt. Very little
liquid is required to form the right consistency, as the moisture
from the vegetables is nearly sufficient. What more is wanted should
be milk. Boil in a basin or mould 4-5 hours. Serve with or without
brandy sauce. This is a very nice and inexpensive pudding, no eggs
being used.
(_b_) 1 lb. grated carrot, 6 oz. breadcrumbs, 6 oz. raisins, 6 oz.
currants, 6 oz. sugar, ½ lb. suet, half a nutmeg, half the rind of
a lemon grated, 2 tablespoonfuls flour, 1 egg, and a little salt.
Mix all well together, and put it into a well-buttered mould. Boil 4
hours.
_Castle Pudding._--Mix 1½ oz. finely sifted flour with the same
weight of powdered sugar. Dissolve in a basin before the fire 1½ oz.
fresh butter, beat it to a cream; whisk 2 eggs, and mix them slowly
with the butter, stir in the sugar, and afterwards the flour; add a
spoonful of grated nutmeg and ½ lemon peel grated. Put the mixture
into tins, and bake in a moderately heated oven for 20 minutes.
_Charlotte Russe._--These are best made in a plain round tin. Take
some Savoy biscuits, using half at a time, and keeping the rounded
side next the mould; form a star at the bottom by cutting them to
the shape you require to fit into each other; touch the edges of the
biscuits lightly with white of egg to hold them together, but be
very careful not to let the egg touch the mould, or it will stick
and prevent it from turning out. Having made a star for the centre,
proceed in the same way to line the sides by placing the biscuits
standing upright all round it, their edges slightly overlapping each
other; these must also be fastened to each other, and to the centre
star by a slight application of white of egg, after which the tin
must be placed in the oven for a few minutes to dry the egg. For a
small mould, ½ pint double cream, 3 teaspoonfuls pounded sugar, and
rather more than ¼ oz. gelatine would be sufficient. The cream must
be whisked to a stiff froth with the previously melted gelatine,
the sugar, and a few drops of vanilla flavouring; pour this mixture
into the mould, covering it with a slice of sponge cake, the size of
the mould, to form a foundation when it is turned out; the biscuits
forming the sides must have been cut evenly with the top, and must
be touched lightly with the white of egg to make them adhere to this
foundation slice. Place the mould on ice until required, then turn
it out on a dish and serve at once. This requires great care in the
turning out.
_Cherry Jelly._--Make some jelly as above, and flavour it with a
small quantity of noyeau. Have some preserved cherries stoned; pour
some jelly in a mould, dispose some cherries round, cover with jelly,
then put in more cherries, and so on until the mould is full.
_Cherry Pudding._--Mix 3 tablespoonfuls flour to a smooth paste with
part of 1 pint milk; then add the remainder. Warm 1 oz. butter, and
stir it in; 3 eggs well beaten, and a pinch of salt. Stone 1 lb.
bottled cherries, and stir them into the batter. Tie up in a pudding
cloth, or put into a shape, and boil 2 hours. Serve with sweet butter
sauce.
_Cherry Tart._--Make a short paste with 1 white and 3 yolks of eggs,
1 oz. sugar, a little milk, 1 oz. butter, a pinch of salt, and
sufficient flour. Work it lightly, roll it out to the thickness of ¼
in.; line a flat mould with the paste, uniting the joint, carefully
with white of egg, fill the mould with uncooked rice and bake it.
Stone 1½ lb. stewing cherries and cook them with some sugar, a little
sherry, and a few drops of cochineal to give them a nice colour.
Remove the rice and put in the stewed cherries. Serve hot or cold.
_Chestnut Compote._--Roast about 30 chestnuts, take off the peel, and
put them into a preserving pan with ¼ lb. sugar, pounded, and half a
glass of water. Let them remain until they have absorbed the sugar,
then take them out and dress them high on a dish; squeeze over them
the juice of a lemon and sprinkle them with fine sugar, when they are
ready to serve.
_Chestnut Cream._--Peel about 20 sound chestnuts, and parboil them in
slightly salted water until the skin comes off easily. Pound them in
a mortar, and pass them through a fine sieve. Soak 1½ oz. gelatine
in ½ pint milk, add 6 sweet almonds blanched and bruised, the thin
rind of half a lemon, and sufficient sugar. Let the whole come to the
boil, and then put it by to cool a little, and strain this on the
chestnut purée, mixing the two very thoroughly. Add a wineglassful
of dry curaçoa, and, lastly, ½ pint cream; mix thoroughly, pour into
a mould, set it on ice to set, and turn it out on a bed of cream
whipped with sugar to a froth. If the cream put into the mixture is
previously whipped, it is an improvement.
_Chestnut Pudding._--(_a_) Boil 20-30 chestnuts in water till they
feel tender, then dry them in the oven; take off the shells and
skins, and pound the nuts to powder. To 6 oz., add 4 oz. butter
beaten to a cream, 3 oz. loaf sugar, 6 fresh eggs, and 1 gill new
milk. Butter a mould, stick it tastefully with either cherries or
raisins; put in the pudding, cover it with writing paper spread with
butter, and steam over fast-boiling water for 1½ hour, or bake in a
quick oven ¼ hour less. Serve with clarified sugar or with sauce.
(_b_) Boil 40 good-sized chestnuts, rub them through a sieve, and
place in a stewpan with a pinch of salt, ¾ pint cream, 3 oz. butter,
¼ lb. sifted sugar, and half a stick of vanilla, pounded fine. Stir
these gently over the fire till the mixture begins to thicken and
then at once stir more rapidly, until it leaves the bottom and sides
of the stewpan. Then remove it from the fire, add the yolks of 6 eggs
and the whites of 4, whipped to a firm froth, mix well, and pour it
into a plain mould well buttered; place a buttered paper over the
top, and let the pudding steam for 1½ hour, or rather less. When
done, turn the pudding carefully out on to a hot dish, and serve with
diluted hot red currant jelly round it, the top being sprinkled with
white sugar; or, better still, with diluted apricot jam, which should
be poured quite warm over and around the pudding.
_Chocolate Blancmange._--Grate ¼ lb. chocolate into 1 qt. milk,
add 1½ oz. gelatine, and ¼ lb. powdered sugar; mix all in a jug,
and stand it in a saucepan of cold water over a clear fire; stir
occasionally till the water boils, and then stir continuously while
boiling about 15 minutes. Dip a mould in cold water, pour in the
blancmange, turn out when set.
_Chocolate Pudding._--(_a_) Soak ½ lb. gelatine with a little cold
water, put it in a pan with ¼ lb. grated chocolate, 1 oz. sugar,
and 1 pint milk; stir till it boils. Break the yolks of 4 eggs in a
basin, stir with a wooden spoon. When the chocolate boils allow it to
stand one minute, then pour it on the yolks, return to the pan, and
stir till it thickens, not letting it boil; pour into a wet mould.
(_b_) Take 4 rolls, cut off the crust, and leave them to soak, until
quite soft, in milk sweetened according to taste. Add a lump of
butter the size of an egg, a little cinnamon, the yolks of 6 eggs,
and the whites beaten to snow, and, lastly, ½ lb. grated chocolate.
Stir up all the ingredients, and, when thoroughly mixed, fill the
pudding mould, which must be a closed one, and boil 2 hours, putting
it into the water when boiling. Serve up with a cream custard,
flavoured with vanilla.
_Chocolate Strudels._--Beat well the whites of 2 eggs and the yolks
of 4, warm a piece of butter the size of an egg, and add it to the
eggs with a little salt; work in by degrees as much fine flour as
will form a rather stiff dough, knead this till quite smooth. Divide
the paste into small balls, roll them round in the hands, then, with
a smooth rolling-pin, roll them out very thin--as thin as possible.
They should be about the size of a saucer, but rather oval. Grate
vanilla chocolate, and mix it with some pounded almonds and the yolks
of 2 or 3 eggs, with the whites beaten to a snow. Spread hot butter
over the strudels, and then the chocolate as thin as a knife-blade.
Roll them up, when the shape will be larger in the middle, and
tapering off at both ends. Lay them 1 in. apart in a baking tin, or
a large stewpan, that has been well buttered; cover, and bake them
in the oven, or over a slow fire, with red coals on the lid to draw
them. When they are risen and beginning to colour, pour some hot milk
over, and finish baking a very pale brown. The last thing before
putting them in the oven they should have some grated chocolate and
crushed sugar strewn over them.
_Citron Pudding._--Take ½ pint cream, 1 tablespoonful flour, 2 oz.
white sugar, and a little grated nutmeg. Mix all these ingredients
together with the well-beaten yolks of 3 eggs. Cut 2 oz. citron into
thin slices, place pieces of it in small buttered moulds or cups,
fill them with the mixture, and bake until the pudding assumes a
light brown colour. This quantity will make 5 puddings, which are
sufficient for a side dish.