through a sieve, and mix with a syrup made of 1 lb. clarified sugar,
1 pint cream, and the yolks of 10 eggs. Stir over a slow fire; when
near boiling take it off, and pass it through a tammy. When cold,
add 1 glass maraschino, set it in a freezing pot, add 1½ oz. citron,
3 oz. currants, and 2 oz. stoned raisins (previously soaked in
maraschino); add a plateful of whipped cream, with the whites of 2
eggs beaten to a froth. When all is quite frozen put it in a mould;
put it again in the freezing pan till required.
_Newcastle Pudding._--Cut 4 penny sponge cakes in half and spread
with jam, cook them in milk; make a plain custard of 2 eggs and ½
pint milk; boil the milk; when nearly cold add the eggs, and boil
until it begins to thicken, then pour over the cakes.
_Norfolk Dumplings._--Mix thoroughly 1 teaspoonful Borwick’s baking
powder and a little salt with 1 lb. flour in a dry state; then pour
on gradually about ½ pint cold water or milk, mix quickly into a
dough, to be put immediately in small pieces into boiling water, and
boiled 20 minutes without taking the lid off. They eat very like
dough dumplings when properly made. Serve with milk sauce. Together
with potatoes, they form the staple food of the Norfolk poor, who,
when unable to obtain meat dripping, eat them with treacle or honey.
They may also be frequently seen on the tables of the wealthy, and,
when accompanied by game, goose, or duck gravy, are by no means
unworthy the attention of an epicure.
_Oatmeal Pie._--Boil, in 1½ pint water, 2 tablespoonfuls Scotch
oatmeal until it jellies on a plate; let it stand till cold, then
cover the bottom of a small pie dish with oatmeal; lay on it slices
of Australian mutton; chop up an onion, some parsley, and two leaves
of sage; put some over the meat, with pepper and salt, then another
layer of oatmeal; lay on it slices of mutton and seasoning as before;
cover all over with oatmeal, and dust the top with flour; bake for 1½
hour in a moderate oven.
_Oatmeal Pudding._--Soak in water for 12 hours ½ pint fine oatmeal,
pour 1 pint boiling milk over it, add a little salt, and put it into
a buttered basin (just large enough to hold it), with a well-floured
cloth tied tightly over it; boil for 1½ hour, turn it out and serve
with cream, or boiled milk thickened with flour.
_Omnibus Pudding._--Take 6 oz. fine flour, 6 oz. fresh suet shred
fine, 6 oz. raisins stoned, 4 oz. treacle, 4 oz. milk. Mix well, put
into a basin, tie a cloth over, and boil for 3-4 hours. Serve with
brandy sauce.
_Orange Chips._--Cut some Seville oranges in halves, squeeze the
juice through a sieve; soak the peel in water; next dry; boil in the
same till tender, drain and slice the peels, pour the juice over
them; take an equal weight of sugar, put sugar, peels, and juice into
a broad earthenware dish, and set it over the fire, not close enough
to crack the dish, stir frequently until the chips candy; then set
them in a cool place to dry, which process will take 3 weeks.
_Orange Compote._--Put a handful of loaf sugar to boil with 1 gill
water in a saucepan; when it boils add the thin rind of 3 oranges
minced finely or cut into very narrow strips. Let the whole boil 5
minutes, add a liqueur-glass of brandy, and pour the syrup (hot) over
6 whole oranges, peeled and cored, or cut up in any form liked. Leave
the oranges in a basin with the syrup till quite cold; then pile them
up on a dish and serve.
_Orange Cream._--Soak 1 oz. packet of gelatine, and add it to 1 pint
milk in which 6 oz. lump sugar has been dissolved. Add a little lemon
peel, and boil all together for 10 minutes. Strain the milk and add
to it ½ pint orange juice and the juice of 1 small lemon. Stir well,
and pour into a mould till set. This is excellent. Improved by the
substitution of cream for milk.
_Orange Fool._--Mix the juice of 3 Seville oranges with 3 eggs well
beaten, ½ pint cream, a little nutmeg and cinnamon, and finely sifted
white sugar to taste. The orange juice must be carefully strained.
Set the whole over a slow fire, and stir it until it becomes about
the thickness of melted butter; it must on no account be allowed to
boil; then pour it into a dish for eating cold.
_Orange Fritters._--Cut some oranges in halves, use a sharp knife to
remove the peel, pith, and pips. Stand the bits of orange in a basin
with a small wineglassful of brandy and a spoonful of sugar for one
hour. When ready to fry them drain them first on a sieve, then dip
them separately in a batter made thus: Add 2 oz. melted butter to ¾
lb. flour, and 2 yolks of eggs. Mix these ingredients together with
a wooden spoon, working in at intervals ½ pint tepid water; it must
be worked up with the spoon until it looks creamy, and just before
you use it add lightly 3 whites of eggs, whisked previously to a fine
froth.
_Orange Jelly._--Make a syrup with 1 pint water and 1 lb. loaf
sugar, boil it with the thin rind of 4 oranges and 2 lemons, skim
it carefully and add the juice of 8 oranges, let it boil about
20 minutes; skim and add the juice of a lemon and either 1 pint
calvesfoot jelly, made as above, or 16 sheets best French gelatine
dissolved in ½ pint of water and clarified with white of egg. Peel 2
sweet oranges, removing every particle of skin of both kinds, core
them to get rid of the pips, and cut them in thin slices in such a
way as to get rid of the pellicle round each quarter. Proceed to
fill the mould, disposing pieces of oranges in it in a symmetrical
fashion, place it on ice to set, and turn it out when wanted.
_Orange Mould._--Very pretty dish, made by peeling 3-4 large oranges,
and dividing them into sections, being careful not to break the
skin. Boil ¼ lb. lump sugar in 2 tablespoonfuls water to crackling
height. Arrange the sections round the sides of a well-oiled basin,
previously dipping each into the sugar, which will act as a sort of
glue, and, when cold, will be found to have stuck firmly together,
forming a shape. Turn out on a dish, and fill with coloured fruit,
strawberries, raspberries, &c., upon which is placed some whipped
cream.
_Orange Pudding._--3 oz. stale sponge cakes or ratafias, 3 oranges,
½ pint milk, 3 eggs, ¼ lb. sugar. Pour boiled milk on sponge cakes
(which should be in crumbs); rub the rind of 2 oranges, and add the
juice of 3; beat up the eggs, stir them in, sweeten to taste. Put the
mixture into a pie dish lined with puff taste; bake ½ hour; turn it
out of the dish, and sprinkle sifted sugar over it.
_Orange Puffs._--Grate the rind of 4 oranges, add 2 lb. sifted sugar,
pound together and make it into a stiff paste with butter and juice
of the fruit; roll it, cut it into shape and bake in a cool oven,
serve piled up on a dish with sifted sugar over.
_Orange Salad._--Peel 8 oranges with a sharp knife, so as to remove
every vestige of skin from them; core them as you would core apples,
and lay them whole or cut in slices in a deep dish; strew over them
plenty of powdered loaf sugar; then add 1 large wineglassful pale
brandy; keep the dish covered close till the time of serving.
_Orange Sponge._--Make an orange jelly with 1 oz. gelatine or
isinglass to 1 pint water and about ¼ lb. sugar. Peel 2 oranges
very thin, add the juice, rasp the sugar on the peel. Dissolve the
gelatine thoroughly on the fire, then put in the orange and sugar,
and, when quite melted, strain it clear into a basin. When nearly
cold, but on no account set, whisk it well for a long time until it
comes to a white froth, then pour it into a mould and put it in a
cool place, then turn it out and serve in a glass dish.
_Orange Tart._--Take 4 Seville oranges, squeeze the juice and
pulp from them; boil the oranges until quite tender, add double
their weight of sugar and pound fruit and sugar to a paste. With
a teaspoonful of butter and the juice of the oranges, beat well
together adding the pulp, also freed from pips and pith, line a
shallow pie-dish with a light paste, put in the orange paste, bake it
and cover with custard or cream.
_Orange Tartlets._--Line some patty-pans with sweet short paste, fill
them with uncooked rice, and bake to a light brown colour; remove the
rice, and fill each tartlet with oranges prepared as for a compote,
only cut into smaller pieces; pour syrup over before sending to
table, or else sift sugar over, as preferred.
_Orchard-street Pudding._-½ lb. breadcrumbs, 6 oz. beef suet chopped
very fine, 3 tablespoonfuls marmalade, rind and juice of 1 lemon,
1 teaspoonful soda carbonate, 3 tablespoonfuls sugar, 3 eggs well
whipped, a little grated nutmeg, the whole to be thoroughly mixed,
put into a mould, and boil 3½ hours. It should be served with wine
sauce.
_Oswego Pudding._--Pour ½ teacupful boiling milk over 6 Oswego
biscuits; beat them up with ½ oz. sugar and 1 oz. butter; stir in a
well-beaten egg the last thing, and bake in a small greased pie-dish
for 15 minutes. This makes a very light little pudding for 2 people,
and without the butter is good for invalids.
_Pancakes._--(_a_) Mix 2 tablespoonfuls flour with ½ pint cream,
add 2 eggs, and beat the whole well till quite smooth; put in a
tablespoonful of powdered sugar, a little powdered cinnamon, and a
little grated nutmeg.
(_b_) Make a thin batter with 1 pint cream and some flour, put in ½
lb. fresh butter melted, 8 eggs well beaten, ½ nutmeg grated, and a
little salt.
(_c_) Mix 1 pint milk with as much flour as will make a thin batter;
add a glass of pale brandy, a little grated nutmeg, a little powdered
ginger, and a pinch of salt; then add 4 eggs, beat all well together
till smooth.
(_d_) Put into a basin 4 eggs, 4 tablespoonfuls flour, 1 of pale
brandy, 1 of olive oil, and 2 of orange-flower water; mix the whole
into a smooth paste, then dilute it to the proper thickness with
either milk or water.
Warm a perfectly clean small frying pan, put into it a piece of
butter the size of a cobnut, and as soon as, by tilting the pan,
the butter has been made to spread all over the pan pour into it a
ladleful of any of the above batters; again tilt the pan quickly so
as to spread the batter evenly all over it, and directly the batter
is well set run a knife round the pancake and turn it over for a
minute; then roll it up and put it in the screen or the oven to keep
hot while the next pancake is cooked in the same manner; serve on a
napkin with lemon quarters as a garnish. By using lard instead of
butter this process of frying pancakes is rendered somewhat easier.
_Paradise Pudding._--Put into a basin ½ lb. breadcrumbs, 4 apples,
pared, cored, and minced, 4 oz. currants, 4 oz. sugar, salt, and
grated nutmeg to taste, the rind of half a lemon, beat up 4 eggs; mix
all well together, and stir in half a wineglassful of brandy; put
into a buttered mould, and steam for 2 hours; serve with sweet sauce.
Beer can be used instead of brandy, but not milk, as it makes the
pudding heavy.
_Paste for Patties._--(_a_) Take 1 lb. fine flour; pass it through
a wire sieve on to a pastry slab; add a pinch of salt and 2-3 drops
of lemon juice; wet it with cold water into a paste about the same
consistence as the butter about to be used; flatten the paste with
the hands; place on it 1 lb. butter that has been worked well in
a dry cloth; fold up the sides and ends of the paste, and roll it
out the length of ½ yd.; fold it in 3, turn it round, and roll it
the other way; leave it 20 minutes, then roll it twice more, and so
on until it has been rolled 6 times; this done, roll the paste to
the thickness of ½ in.; cut it with a plain round cutter dipped in
boiling water, turn each patty over, place them on a baking tin, egg
the top, and with a small cutter make a deep incision to form the
cover. Bake in a quick oven.
(_b_) Puff.--Take 1 lb. best flour, rub it through a sieve, place it
a little distance from the fire for a short time to get thoroughly
dry; then rub in the half of ¾ lb. butter, the juice of ½ lemon, mix
it lightly up together; roll it out as thin as a crown piece, put a
layer of butter all over it, double it in 4, and roll it out again,
do this twice, by which time all the butter will be in. Then fold it
up and put it down in a plate on the stones of the larder for ½ hour
to get cold. After this roll it out 3 times, and it is fit for use.
(_c_) Dripping.--Have cool hands, a cool room, fresh well-clarified
beef dripping, and dry flour. Be as particular about making the
pastry as if it were being made with the best butter. Cooks so often
fail to make good pastry with dripping because they do not take pains
with it. To every lb. of flour allow 6 oz. dripping and 1 teaspoonful
baking powder. Put the flour into a basin with the baking powder and
a pinch of salt; rub into it the dripping, which should be broken up
into small pieces; when well rubbed in, moisten with about 1 gill
water, enough to make a smooth, stiff paste. Flour the paste-board
and the rolling-pin, and roll the paste out on the paste-board, fold
it over again and roll again, repeating 3 times, handling it as
lightly as possible. It is then ready.
_Peach Cheese._--Take a number of green peaches, rub them carefully
in a cloth to remove all dust. Put them into a stewpan with a
small quantity of water--about ½ pint to 1 lb. of fruit (for large
quantities a smaller proportion of water might be used). When the
peaches are perfectly soft, rub them through a fine sieve with a
wooden spoon, laying aside some of the stones, which should be
broken, and their kernels added to the peach pulp. Weigh the pulp,
stir it over the fire until quite hot, add half its weight in sugar,
some lemon juice, and a little grated peel; stir the whole on the
fire until well thickened, put into shapes. It should be quite hard
when cold, and turn out easily. If the pulp be very watery, boil for
20 minutes before adding the sugar. This preserve will keep for a
long time if sufficiently cooked, only perfectly sound fruit should
be used. It is not necessary to peel the peaches.
_Peach Compote._--(_a_) Put into a casserole for every dozen peaches
¼ lb. sugar and a glass of water; bring it to the boil, and skim
well; add the peaches, peeled, and either whole or in halves, without
their stones in either case. Let them boil a few minutes until they
feel done; then arrange them in a glass dish, reduce the syrup, and
pour it over them.
(_b_) Boil 4 lb. sugar in 2½ pints water; let it simmer 10 minutes
after coming to the boil; fill bottles with fruit, shaking it down;
when the syrup is cold, fill up each bottle with enough to cover the
fruit; cork them well at once; stand the bottles in a boiler of cold
water, and let it come to the boil slowly; after which simmer a few
minutes; let the bottles get cold in the water; keep them in a cool
place.
_Peach Cream._--Steep ½ oz. isinglass in ½ pint cream, and stir over
the fire until dissolved. When almost cold, mix with it the strained
juice from a tin of peaches, and the juice of a small lemon. Pour
¾ of this cream into a glass dish, and allow it to set. Colour the
convex sides of the halves of peaches delicately with cochineal.
Place them with the coloured sides upwards upon the set cream. Pour
the remainder of the cream carefully between the fruit. Allow this
also to set, and the dish will be ready to serve. ¾ pint blancmange,
with the yolks of 3 eggs stirred to it while scalding hot, make a
fair substitute for the cream.
_Peach Toast._--Cut some round slices off some milk rolls, remove
the crust and fry them a pale yellow in fresh butter. Take a tin of
preserved peaches, turn out the liquor into a saucepan, add a little
sugar and a glass of white wine; boil it up, put in the peaches,
simmer a few minutes, drain them, and place half a peach, concave
side uppermost, on each piece of bread, put a piece of currant jelly
in the cavity of each peach, pour the syrup round, and serve.
_Pears, Stewed._--Peel the pears, and cut them into halves, without
removing the stalks, and carefully take out the cores; then put them
into a jar, with a lid, which should fit closely--empty salt jars
answer the purpose perfectly; add a small quantity of lemon peel and
1 or 2 cloves. Pour over them a syrup of sugar and water, in the
proportion of ½ lb. loaf sugar to every pint of water. After closing
the jar, put into the oven, which must not be too hot. Let the pears
bake till tender--about 5-6 hours; then turn them out of the jar to
cool. To keep them, put them into clean jars or bottles when quite
cold, and tie them down carefully like jam. If they do not keep,
the fault will probably lie with the fruit. The proper baking pears
should be used, and they must not be too ripe. If gently cooked, the
colour will be good without any addition, but, if necessary, about 3
drops cochineal may be added when the fruit is nearly done.
_Peripatetic Pudding._--Take 6 sponge cakes and 6 eggs, ¼ lb. sifted
sugar, ½ lb. fresh butter, ½ lb. marmalade, and 2 glasses of sweet
wine. Mix these ingredients well together, and paper the mould. Bake
for ½ hour.
_Piedmont Tartlets._--Make a paste with 1 oz. butter, 2 oz. flour,
the yolk of an egg, a little water, a pinch of salt; roll it out to
the thickness of ⅛ in., and line some patty-pans with it. Take 2 oz.
finely grated Parmesan cheese, beat it up in a bowl with the yolks
of 2 eggs; add pepper, salt, cayenne and nutmeg, according to taste,
very little of the two latter, then work in 3 tablespoonfuls cream,
fill each patty-pan with the mixture and bake them in a moderate oven
till done.
_Pikelets._--1½ oz. German yeast, a little flour, 1 qt. warm milk,
a cupful of melted butter, a little salt. Time to bake, 5 minutes
after the top has blistered. Make the milk warm, and stir it into the
yeast with a little salt. Add a sufficient quantity of flour to make
it into a batter. Set it to rise for ½ hour, then add a cupful of
melted butter. Stir it well in, pour it into iron rings previously
placed on a hot plate, and bake them very lightly on both sides. When
required, toast them on each side, taking care they do not burn;
butter them nicely, cut them across, and put them upon a hot plate,
serving them quickly hot and hot.
_Pineapple Cream._--Dissolve 2 oz. isinglass in 1 small cupful
boiling water; when dissolved add it to 1 qt. good cream, stirring
it continually that it may not curdle. Then add a ¼ lb. sifted loaf
sugar, and the juice of a pineapple, bruised and strained; whisk the
whole thoroughly together for a few minutes; then pour into a mould,
and set in ice or a very cold place until well set.
_Pineapple Fritters._--Make a thick batter with 2 eggs, 1 teacupful
new milk, 2 oz. sifted flour, 3 stale penny sponge cakes, 1 doz.
ratafia biscuits, and 1 teaspoonful sugar reduced to a fine powder.
For these fritters use the pineapples preserved in tins. Divide the
slices into small triangular pieces, dip each in the batter, and fry
to a golden brown colour in plenty of boiling lard. Dish them on a
folded napkin, sprinkle them lightly with powdered sugar, and serve
them as quickly as possible. Send to table with them, in a tureen, a
sauce made as follows: Strain the pineapple juice, which will be left
in the tin, into a small enamelled saucepan, and add to it the juice
of ½ lemon, 1 wineglassful white wine, and 1 teaspoonful powdered
sugar. Bring this to boiling point, and thicken to the consistency
of thin cream with arrowroot, mixed with a little cold water. If
preferred, the pine may be minced and mixed with the batter.
_Pineapple Jelly._--Take a tin of preserved pineapple, pound the
contents in a mortar, add 6 oz. sugar and ½ pint water; boil the
whole for ¼ hour, then strain through a tammy; add the juice of a
lemon and 1 pint clarified calvesfoot jelly. Pour into a mould, and
when set turn it out by dipping the mould in warm water. Pieces of
pineapple may be put in the jelly.
_Pineapple Toast._--Take a small tin of preserved pineapple and a
stale sponge cake; cut the sponge cake in slices ½ in. thick, and
trim them and the pineapple to the same shape; place lightly the
slices of cake, on both sides, in butter. Arrange on a dish in a
circle, alternately, a slice of cake and one of pineapple, take as
much syrup out of the tin as may be necessary, add to it a glass of
sherry or a liqueur glass of brandy; pour this over the dish and
serve cold.
_Plum Pudding._--(_a_) Put 10 oz. flour into a large basin, with a
tiny pinch of salt, and, having passed 1 lb. suet through the mincing
machine, rub it with both hands into the flour until it is quite
smooth, then add 10 oz. fine breadcrumbs, mixing each thing well as
you do it. Then add the 1 lb. currants, having well washed and dried
and picked them (for there are stones among them), then add 2 lb.
stoned raisins, then ½ lb. brown sugar, ½ lb. candied peel and the
peel of a lemon grated, a small spoonful of spice; beat up 8 eggs,
and with a little milk mix altogether well with both hands, adding
half a tumbler or less of brandy; this should be mixed at night and
left until the morning, with a cloth thrown over it. The next morning
mix it up well with your hand, and put it into a tin form, which
should be well buttered; the tin should have a well-fitting cover,
which should be buttered also. Put the tin into a cloth, and tie it
so well down that there should be no risk of the cover coming off;
put it into a saucepan of furiously boiling water, and let it boil
8 hours, taking great care that the water never ceases boiling. The
pudding is much better boiled 3 hours more the second time, the day
it is eaten. Boiling in a cloth without the tin covered shape spoils
the goodness of the pudding, which all goes into the water. (E. C.
Scouce).
(_b_) Not too rich, and very inexpensive: ½ lb. Valencia raisins
stoned, ½ lb. currants, 3 oz. flour, ½ lb. beef suet chopped very
fine, ½ lb. breadcrumbs grated, 2 oz. soft sugar, 2 oz. candied peel,
and the rind of a small lemon, chopped very fine, ½ nutmeg grated;
mix all well in a bowl, and add a wineglass of rum or brandy, and
4 eggs well beaten. Cover over with a plate, and let it stand all
night; in the morning stir it up well, and add 1 small teacupful of
milk; mix thoroughly, and put it into a well-buttered mould. Lay
a buttered and floured paper over the top, and tie all in a large
cloth. Boil 6 hours, a week or more before it is wanted, and then at
least 4 hours the day the pudding is required; serve with wine sauce.
(_c_) That will keep.--1 lb. stale bread in crumbs (very fine, must
be passed through a wire sieve), 6 oz. flour, 1¼ lb. raisins, weighed
after stoning; 1¼ lb. moist sugar, 2¼ lb. currants, well cleaned and
dried; 1½ lb. best beef suet, finely chopped and free from skin; 3
oz. mixed candied peels, cut as thin as possible; a small teaspoonful
of salt, and ½ small nutmeg grated. Mix all these dry ingredients
together in a large earthen pan, then add the yolks and whites of 10
eggs well beaten together, and, lastly, 4 wineglassfuls sherry, and
rather more than 3 of brandy; stir all these together very thoroughly
with a wooden spoon. This quantity will make 3 puddings. Boil them 4
hours, either in basins or in earthen moulds tied over the top with a
cloth. After this drain them and set them on the kitchen shelf, not
too near the fire, but to keep dry. When wanted boil them for 1 hour.
They will keep any time, and are as good at a year’s end, or even
better, than at first.
(_d_) Plain.--Take of currants, raisins (sultanas), and sugar each
1 lb., 2 lb. breadcrumbs brown or white, 2 lb. carrots grated, 2
lb. potatoes grated, 1 lb. suet, ½ lb. lemon peel, salt to taste,
1 oz. ground ginger, 1 lb. flour, 2 or 3 eggs, 2 teaspoonfuls soda
carbonate, 1 ditto tartaric acid, the two latter well mixed with the
flour and breadcrumbs, dry, a little brandy and rum if liked, with
milk sufficient to moisten. This will make a large pudding, but can
be divided. Boil 6-8 hours.
(_e_) 4 lb. raisins, 2 lb. currants, 2 lb. beef suet, 1 lb. moist
sugar, 1 lb. flour, 1 lb. breadcrumbs, 8 oz. mixed candied peel, 3
tablespoonfuls golden syrup, ½ pint brandy, 1 nutmeg, 1 teacup beer,
and 13 eggs. The above ingredients should be well mixed with a wooden
spoon. This quantity will make 5 or 6 puddings, and should be boiled
11 hours; they will then keep good for some months (quite 6 months),
and, when one is going to be served at table, should be boiled for 2
hours.
_Plum Purée._--Stew a quantity of plums, with sugar to taste, and not
too much water. When quite done pass through a hair sieve, stir well,
and when cold it is ready.