Serve immediately, either with meat or with sweet sauce.
Sago Pudding.
_Ingredients_--1 pint of milk.
2 tablespoonfuls of sago.
2 tablespoonfuls of sugar.
1 egg.
_Method._--Simmer the sago in the milk until it thickens.
Add the sugar and the egg, well beaten.
Put it into a pie-dish, and bake in a moderate oven for half an hour.
The egg may be omitted if preferred.
Rice Pudding.
_Ingredients_--1 pint of milk.
2 tablespoonfuls of rice.
2 tablespoonfuls of sugar.
_Method._--Wash the rice and put it in a pie-dish with the sugar.
Pour the milk over it and let it soak for an hour.
Then bake in a moderate oven for one hour, or more, until the rice is
quite cooked.
If eggs are used the rice must be simmered in the milk before they are
added, and then poured into the pie-dish.
Tapioca Pudding.
Make like a rice pudding.
Semolina Pudding.
_Ingredients_--1 pint of milk.
2 tablespoonfuls of semolina.
1 tablespoonful of moist sugar.
An egg, if liked.
_Method._--Simmer the semolina in the milk, with the sugar, stirring
until it thickens.
Then beat in the egg.
Put in a pie-dish, and bake for half an hour.
Swiss Apple Pudding.
_Ingredients_--½ lb. of bread-crumbs.
3 oz. of suet, finely chopped.
¼ lb. of apples, finely minced.
¼ lb. of sugar.
The juice and grated rind of one lemon.
1 egg well beaten.
_Method._--Mix all the ingredients well together, and bake in a pie-dish
for one hour.
Light Sultana Pudding.
_Ingredients_--3 eggs.
Their weight in each--butter, flour, and sugar.
¼ lb. of sultanas.
The grated rind of a lemon.
_Method._--Beat the butter to a cream.
Mix in gradually the flour and sugar, alternately with the eggs, which
should be well beaten.
Then add the sultanas, well cleaned, and the grated lemon rind.
Steam for three hours.
Fun Pudding.
_Ingredients_--1 lb. of apples.
2 tablespoonfuls of apricot jam.
2 tablespoonfuls of sugar.
1 oz. of butter.
2 dessertspoonfuls of arrowroot.
1 pint of milk.
_Method._--Peel and core the apples, and slice them very finely.
Lay them at the bottom of a pie-dish, and sprinkle some sugar over them.
Put the butter about them in little pieces, and spread over the apricot
jam.
Boil the milk, with the remainder of the sugar, and then stir it into
the arrowroot, mixed smoothly with cold milk.
When it thickens, pour over the apricot and apples, and bake for half an
hour.
Sweet Custard Pudding.
_Ingredients_--Some apricot jam.
3 eggs.
1 pint of hot milk.
3 tablespoonfuls of castor or moist sugar.
The grated rind of a lemon.
A little pastry.
_Method._--Line a pie-dish neatly with the pastry, and spread the jam at
the bottom.
Beat the eggs with the milk and sugar, and pour over the jam.
Bake in a very moderate oven for about one hour.
Jam Roly-poly Pudding.
_Ingredients_--1 lb. of flour.
4, 6, or 8 oz. of suet, finely chopped.
Some red jam.
1 teaspoonful of baking powder.
_Method._--Put the flour into a basin, and add to it the suet and baking
powder.
Mix it with a little cold water and roll it out.
Spread it with the jam, and roll up in the form of a bolster.
Scald and flour a cloth, and sew, or tie, the pudding firmly in it.
Boil for two hours.
Treacle Roly-poly Pudding.
Make like a jam roly-poly, using treacle instead of jam.
Custard Pudding.
_Ingredients_--1 pint of hot milk.
3 eggs.
2 tablespoonfuls of castor sugar.
A little flavouring essence.
A little pastry.
_Method._--Line a pie-dish with pastry.
Beat the eggs in the milk, with the sugar.
Add the flavouring essence, and strain into the pie-dish.
Bake in a moderate oven for one hour, or until set.
Note.--A richer custard may be made by using five yolks and one
whole egg.
Bread-and-Butter Pudding.
_Ingredients_--Some slices of bread-and-butter.
2 tablespoonfuls of sugar.
1 pint of milk.
A few currants, nicely washed.
1 or 2 eggs, if liked.
_Method._--Put some thin slices of bread-and-butter in the bottom of a
pie-dish.
Sprinkle them with sugar and currants.
Lay some more slices on the top, with more sugar and currants.
Pour over the milk, and let it soak for half an hour.
Then bake until set.
If eggs are used, beat them with the milk.
Ginger Pudding.
_Ingredients_--8 oz. of bread-crumbs.
6 oz. of suet, finely chopped.
½ lb. of treacle.
2 tablespoonfuls of moist sugar.
2 teaspoonfuls of ground ginger.
2 oz. of flour.
1 teaspoonful of baking powder.
_Method._--Put the bread-crumbs, suet, flour, ginger, and baking powder
into a basin.
Mix with the treacle.
Boil in a basin, or cloth, for two hours.
Fig Pudding.
_Ingredients_--½ lb. of bread-crumbs.
¼ lb. of suet, finely chopped.
3 oz. of brown sugar.
2 oz. of flour.
The grated rind of a lemon.
1 egg.
½ lb. of figs.
A little milk.
_Method._--Put the bread-crumbs, suet, and sugar, with the figs, cut
small, into a basin.
Add the flour and lemon rind, and mix with the egg, well beaten, and a
little milk.
Boil in a well-greased basin for two hours.
Rice Balls.
_Ingredients_--½ lb. of rice.
1 quart of milk or water.
3 tablespoonfuls of moist sugar.
_Method._--Wash the rice well.
Put it with the sugar and milk, or water, into a large saucepan.
Boil gently for about one hour.
Then press into cups, and turn on to a dish.
These may be served with jam, treacle, butter and sugar, or with a sweet
sauce.
Little Batter Puddings.
_Ingredients_--¼ lb. of flour.
½ pint of milk.
1 egg.
Some jam.
_Method._--Put the flour into a bowl, and make a well in the middle.
Put in the egg, mix smoothly with a wooden spoon, adding the milk by
degrees.
Grease some little patty-pans, and half fill them with the batter.
Bake in a quick oven.
When done, dish on a folded napkin, and put a little jam on each.
Ellen's Pudding.
_Ingredients_--A little pastry.
1 oz. of butter.
2 oz. of sugar.
½ pint of milk.
The grated rind of a lemon.
1 egg well beaten.
2 oz. of cake-crumbs.
_Method._--Beat the butter to a cream in a basin.
Mix in the sugar thoroughly.
Add the milk gradually.
Then add the egg and cake-crumbs, and pour the mixture into a pie-dish
lined with a little pastry.
It is an improvement to put some jam at the bottom of the dish.
Bake for about half an hour.
Bread-and-Fruit Pudding.
_Ingredients_--Slices of stale bread.
1 pint of raspberries.
½ pint of currants.
¼ lb. of sugar.
_Method._--Line a cake-tin, or pie-dish, with stale bread, cut to fit it
nicely.
Stew the fruit with the sugar until nicely cooked.
Pour into the mould, and cover with slices of bread.
Cover it with a plate, with a weight on it, and let it stand until the
next day.
Turn it out and serve plain, or with custard, whipped cream, or milk
thickened with cornflour (_see_ Cheap Custard).
Ground-Rice Pudding.
_Ingredients_--2 tablespoonfuls of ground rice.
1 pint of milk.
2 oz. of sugar.
1 or 2 eggs (these may be omitted if liked).
A little grated lemon rind, or flavouring essence.
_Method._--Boil the milk with the sugar.
Mix the rice smoothly with a little cold milk.
Pour it into the boiling milk, and stir until it thickens.
Add the eggs, well beaten, and the flavouring.
Pour into a pie-dish, and bake for about thirty minutes.
Cold Tapioca Pudding.
_Ingredients_--5 tablespoonfuls of tapioca.
1 quart of milk.
4 tablespoonfuls of sugar.
Lemon, or some other flavouring.
_Method._--Soak the tapioca all night in cold water.
The next day pour away the water, and put it, with the milk, into a
large stewpan with the sugar.
Simmer gently for one hour.
Then pour it into a wetted basin, or mould.
When set, turn it out, and serve with stewed fruit, jam, or treacle.
Tapioca and Apples.
_Ingredients_--1 quart of water or milk.
4 tablespoonfuls of tapioca.
4 tablespoonfuls of sugar.
1 lb. of apples.
The grated rind of a lemon.
_Method._--Soak the tapioca in cold water.
Then simmer it in the milk and water, with the sugar, for thirty
minutes.
Add the apples, peeled, cored, and sliced.
Put the mixture into a pie-dish and bake for about one hour in a
moderate oven.
Steamed Rice Pudding.
_Ingredients_--1 oz. of whole rice.
1 tablespoonful of sugar.
1 egg.
½ pint of milk.
_Method._--Wash the rice well, and put it into a saucepan of cold water.
Bring it to the boil, and then pour off the water.
Pour in the milk, and add the sugar.
Simmer until the rice is quite soft.
Remove it from the fire, and when cooled a little, stir in the yolk of
the egg.
Beat the white to a stiff froth, and stir it in lightly.
Put the mixture into a well-greased pudding-mould, and steam for thirty
minutes.
Ratafia Pudding.
_Ingredients_--1 pint of milk.
3 eggs.
4 sponge cakes.
½ lb. of ratafias.
_Method._--Boil the milk, and when it has cooled a little add to it the
three eggs, well beaten.
Break the sponge cakes and ratafias in pieces, and pour the custard over
them.
Decorate a greased mould with raisins, and pour the mixture into the
mould.
Cover with greased paper, and steam for two hours.
Serve with sweet or wine sauce.
Macaroni Pudding.
_Ingredients_--½ lb. of macaroni.
¼ lb. of sugar.
1 or 2 eggs.
1 quart of milk.
_Method._--Break the macaroni into pieces and put them into a saucepan
of boiling water.
Boil for twenty minutes, and then strain off the water.
Pour in the milk; add the sugar, and simmer gently for ten minutes.
Beat up the eggs and stir them in.
Put the mixture into a buttered pie-dish and bake for about thirty
minutes.
Eastern Pudding.
_Ingredients_--1 lb. of figs (cut in small dice).
¼ lb. of suet.
½ lb. of bread-crumbs.
2 eggs.
The grated rind of a lemon.
1 wineglass of brandy.
3 oz. of sugar.
_Method._--Put the figs, suet, bread-crumbs, and grated lemon rind into
a basin.
Mix it with the eggs, well beaten, and the brandy, adding a little milk
if necessary.
Boil in a greased basin for two hours.
Ground-Barley Pudding.
_Ingredients_--1 tablespoonful of ground barley.
½ pint of milk.
1 tablespoonful of moist sugar.
1 egg.
_Method._--Mix the barley smoothly with the milk.
Put it into a saucepan with the sugar, and bring to the boil, stirring
all the time.
Then let it simmer for fifteen minutes.
Remove from the fire, and beat in the yolk of the egg.
Whip the white up stiffly, and stir in lightly.
Pour the mixture into a buttered pie-dish, and bake for fifteen minutes.
Steamed Semolina Pudding.
_Ingredients_--3 oz. of semolina.
1 pint of milk.
2 eggs.
2 oz. of moist sugar.
A little flavouring essence.
_Method._--Boil the semolina in the milk, with the sugar, until quite
soft.
Then add the flavouring essence and the yolks of the two eggs.
Beat the whites up stiffly and mix them in lightly.
Pour the mixture into a greased pudding-mould, and steam for one hour.
Albert Puddings.
_Ingredients_--4 oz. of flour.
4 oz. of butter.
4 oz. of castor sugar.
2 eggs.
A few drops of vanilla flavouring.
_Method._--Work the butter to a cream in a basin, and beat in the flour,
sugar, and eggs smoothly.
Add the flavouring essence.
Put the mixture into well-greased cups and bake for about half an hour.
Serve with sweet sauce.
Pearl-Barley Pudding.
_Ingredients_--1 oz. of pearl barley.
1 pint of milk.
2 oz. of moist sugar.
_Method._--Put the barley to soak in cold water all night.
Then pour away the water and put the barley into a pie-dish.
Add the sugar and milk; and bake in a moderate oven for three hours.
Baked Lemon Pudding.
_Ingredients_--1 pint of milk.
3 oz. of bread-crumbs.
1 egg.
3 oz. of moist sugar.
The juice of a lemon and half the rind, grated.
_Method._--Put the crumbs into a basin.
Boil the milk with the butter and sugar, and pour it over the crumbs.
Stir in the egg, well beaten; add the lemon rind and juice.
Pour it into a greased pie-dish, and bake in a moderate oven until set.
West-of-England Pudding.
_Ingredients_--3 tablespoonfuls of sago.
6 small apples.
1 quart of milk.
3 oz. of moist sugar.
_Method._--Soak the sago in cold water for an hour.
Then simmer it in the milk, with the sugar, for twenty minutes.
Peel and core the apples.
Place them in a buttered pie-dish, and pour the sago over them.
Bake in a moderate oven for about one hour.
Pancakes.
_Ingredients_--½ lb. of flour.
2 eggs.
1 pint of milk.
Some lard, or dripping, for frying.
_Method._--Put the flour into a basin, add to it a pinch of salt.
Make a well in the middle and put the two eggs into it; mix them
smoothly with the flour; and add the milk very gradually.
Melt the lard, or dripping.
Well season a small frying-pan, about the size of a cheese plate.
Put into it a teaspoonful of the melted fat, and let it run well over
the pan.
Then pour in enough batter to cover the pan thinly, and fry it brown,
shaking the pan occasionally to keep it from burning.
Then toss it on to the other side; and, when that is fried, turn it on
to kitchen paper.
Sprinkle with sugar and lemon juice and roll it up.
Keep it hot while the remainder of the batter is fried in the same way.
If the maker cannot toss the pancakes well, they may be turned with a
broad-bladed knife. If they are fried in a larger pan, more fat must be
used.
Railway Pudding.
_Ingredients_--¼ lb. of flour.
2 oz. of castor sugar.
2 eggs.
½ pint of milk.
2 teaspoonfuls of baking powder.
_Method._--Mix the flour, sugar, and baking powder in a basin.
Beat the eggs well with the milk, and mix the pudding with them.
Pour into a well-greased Yorkshire-pudding tin; and bake for about
thirty minutes.
When done, turn out and cut into squares.
Dish in a circle, with a little jam, or treacle, on each.
Poor Knight's Pudding.
_Ingredients_--Some small square slices of stale bread.
Castor sugar.
_Method._--Fry the bread in hot fat (_see_ French Frying).
Drain on kitchen paper.
Dish in the form of a wreath, the one leaning on the other, and put a
little jam on each.
Gooseberry Fool.
_Ingredients_--1 quart of gooseberries.
¾ lb. of moist sugar.
½ pint of water.
1 pint of milk or cream.
_Method._--Take the tops and stalks from the gooseberries, and boil them
with the sugar and water until soft.
Rub them through a hair sieve.
Mix in the milk, or cream, gradually; and serve on a glass dish.
Apricot Pudding.
_Ingredients_--¼ lb. of finely-chopped suet.
½ lb. of bread-crumbs.
3 eggs.
8 tablespoonfuls of apricot jam.
1 glass of sherry.
2 oz. of sugar.
_Method._--Put the suet, bread-crumbs, and sugar into a basin, and mix
with the eggs, well beaten, apricot and sherry.
Put the mixture into a greased pudding-mould and boil for two hours.
Stale-Bread Pudding.
_Ingredients_--½ lb. scraps of bread.
1 quart of boiling milk.
2 eggs.
2 oz. of sugar.
¼ lb. of currants.
_Method._--Soak the bread in cold water until soft.
Squeeze it quite dry, and beat up with a fork.
Pour the boiling milk over.
Stir in the sugar and eggs, well beaten.
Then stir in the currants.
Bake in a pie-dish for two hours.
Baked Plum Pudding.
_Ingredients_--¼ lb. of finely-chopped suet.
¾ lb. of flour.
¼ lb. of raisins, stoned and chopped.
¼ lb. of currants.
2 oz. of candied peel.
2 oz. of moist sugar.
1 egg.
2 teaspoonfuls of baking powder.
1 gill, or more, of milk.
_Method._--Put all the dry ingredients into a basin, and mix with the
egg and milk; it must be quite stiff.
Bake in a greased baking-tin for one hour.
For serving, cut into squares, and dust them over with castor sugar.
Treacle Pudding.
_Ingredients_--1 lb. of flour.
¼ lb of finely-chopped suet.
¼ lb. of treacle.
½ oz. of ground ginger.
1 egg.
2 oz. of moist sugar.
1½ gill of milk.
1 teaspoonful of baking powder.
_Method._--Put the dry ingredients into a basin.
Mix with the treacle and the egg well beaten with the milk.
Boil in a greased basin for four hours.
The egg may be omitted, if liked.
Plum Pudding.
_Ingredients_--¼ lb. of finely-chopped suet.
¼ lb. of currants.
¼ lb. of raisins, stoned and chopped.
6 oz. of flour.
6 oz. of bread-crumbs.
2 oz. of candied peel.
3 oz. of sugar.
1 gill of milk.
2 eggs.
½ teaspoonful of baking powder.
_Method._--Put the dry ingredients into a basin, and mix with the eggs
and milk, well beaten together.
Boil in a cloth or basin for four hours.
Windsor Pudding.
_Ingredients_--2 oz. of semolina.
1 oz. of candied peel.
½ pint of milk.
¼ lb. of treacle.
_Method._--Mix the milk smoothly with the semolina.
Then put it into a saucepan and stir until it thickens.
Add the treacle and candied peel; pour it into a pie-dish.
Bake for about thirty minutes.
Spring Pudding.
_Ingredients_--1 pint of gooseberries.
½ pint of milk.
4 oz. of moist sugar.
Slices of bread-and-butter.
_Method._--Stew the gooseberries with a very little water and the sugar
for ten minutes.
Dip the bread into the milk, and lay a slice at the bottom of a
pie-dish.
Put a layer of gooseberries on it.
Then another slice of bread-and-butter and more gooseberries.
Continue in this manner until the dish is full.
Bake gently for one hour.
Gingerbread Pudding.
_Ingredients_--½ lb. of flour.
½ lb. of treacle.
¼ lb. of finely chopped suet.
3 teaspoonfuls of ground ginger.
½ teaspoonful of baking powder.
2 oz. of candied peel.
1 egg.
A little milk.
_Method._--Put the dry ingredients into a basin.
Mix with the egg, well beaten, treacle and milk.
Boil in a greased basin for three hours.
Economical Bread Pudding.
_Ingredients_--½ lb. of scraps of bread.
¼ lb. of finely-chopped suet.
¼ lb. of currants.
3 oz. of moist sugar.
1 egg.
_Method._--Soak the bread in cold water until soft; squeeze it quite
dry.
Beat it up with a fork.
Add to it the suet, sugar, and currants, which should be well washed and
dried.
Mix with the egg, well beaten.
Boil in a greased basin for an hour.
Economical Ginger Pudding.
_Ingredients_--½ lb. of scraps of bread.
¼ lb. of finely-chopped suet.
2 oz. of moist sugar.
2 tablespoonfuls of treacle.
3 teaspoonfuls of ground ginger.
_Method._--Soak the bread in cold water until quite soft.
Squeeze it dry, and beat with a fork until quite fine.
Add the suet, sugar, and ginger, and mix with the treacle.
Boil in a greased basin for an hour.
Economical Fig Pudding.
_Ingredients_--½ lb. of scraps of bread.
¼ lb. of finely-chopped suet.
½ lb. of figs.
1 egg.
3 oz. of moist sugar.
_Method._--Soak the bread in cold water until quite soft.
Squeeze it dry.
Add to it the suet, sugar, and figs, chopped small, and mix with beaten
egg.
Boil in a greased basin for one hour.
Economical Lemon Pudding.
Make like preceding recipe, substituting the grated rind and juice of
two lemons for the figs.
Currant Pudding.
_Ingredients_--3 eggs.
The same weight of sugar, flour, and bread-crumbs.
Suet, currants, minced apples.
A little grated lemon rind.
A little milk.
_Method._--Chop the suet finely, and add to it the sugar, flour,
bread-crumbs, minced apple, currants, and grated lemon rind.
Mix with the eggs, well beaten, and a little milk.
Boil in a greased basin for three hours.
Plain Cold Cabinet Pudding.
_Ingredients_--1 tablespoonful of flour.
1½ tablespoonful of arrowroot.
1 wineglass of sherry.
A few raisins.
3 stale sponge cakes.
1 pint of milk.
2 oz. of sugar.
_Method._--Put the milk to boil with the sugar.
When boiling, stir in the flour, mixed with a little cold milk.
When it thickens, add the arrowroot, also mixed smoothly with milk.
Boil for three minutes, stirring all the time.
Then add to it the sherry.
Cut the raisins in two and stone them.
Decorate a plain round tin with them.
Break up the cakes and put some pieces in the tin.
Pour in some of the thickened milk, then some more pieces of cake, and
more milk.
Continue in this way until the mould is full.
Set it aside until quite cold.
Then turn it out, and serve with jam.
Cornflour Pudding.
_Ingredients_--2 tablespoonfuls of cornflour.
1 pint of milk.
2 tablespoonfuls of castor sugar.
1 egg, if liked.
_Method._--Put the milk on to boil.
Put the cornflour into a pie-dish with the sugar.
Mix smoothly with a little cold milk.
Pour on it the boiling milk, stirring quickly until it thickens.
Add the egg, well beaten, and a little flavouring essence.
Bake in a pie-dish for about thirty minutes.
Swiss Pudding.
_Ingredients_--2 lb. of apples.
½ lb. of bread-crumbs.
3 oz. of moist sugar.
A little grated lemon rind.
1 oz. of butter.
_Method._--Peel, core, and slice the apples.
Put a layer of them into a buttered pie-dish.
Sprinkle them with crumbs, lemon rind, and a little sugar, and put small
pieces of butter about them.
Put some pieces of apple on the top; sprinkle them also with crumbs,
lemon rind, sugar, and butter.
Continue in the same way until the dish is full.
Bake until the pudding is nicely browned.
For serving, it may be turned out of the dish.
Brown-Bread Pudding.
_Ingredients_--1 loaf of brown bread.
1 gill of double cream.
The rind of 1 lemon.
3 oz. of castor sugar.
1 gill of milk.
4 eggs.
A few drops of essence of vanilla.
_Method._--Remove the crust from the loaf, and rub the crumb through a
wire sieve.
Put five ounces of the crumbs into a basin with the sugar and grated
lemon rind.
Boil the milk, pour it over the crumbs, and add the vanilla essence.
Whip the cream to a stiff froth, and mix it with the pudding, adding
also the yolks of the eggs.
Beat the whites of two eggs to a stiff froth, and stir them in lightly.
Put the mixture into a well-greased mould, and steam for an hour and a
half.
Diplomatic Pudding.
_Ingredients_--¼ pint of sweet jelly.
1 pint of milk.
½ oz. of gelatine.
2 sponge cakes.
2 oz. of ratafias.
1 whole egg, and 4 yolks.
2 oz. of sugar.
A little flavouring essence.
_Method._--Soak the gelatine in a little milk.
Break the sponge cakes and ratafias, and put them into a basin.
Boil the milk with the sugar.
Beat the eggs, and pour the milk on them.
Strain it into a jug, and put it to stand in a saucepan of boiling
water, and stir until the custard coats the spoon.
Then melt the gelatine, add it to the custard, and pour it at once over
the cakes.
While the mixture cools, pour a little jelly, coloured with cochineal,
into a plain round tin.
When it is set, place a jam-pot, or a smaller tin, on it, and pour some
jelly round the sides.
When it is quite firm, pour some boiling water into the jam-pot, or tin,
and remove it quickly.
When the custard and cakes are cold, but not set, add the essence, and
pour into the mould.
When quite firm, dip the tin in hot water for a second or two, and turn
it on to a glass dish.
Pease Pudding.
_Ingredients_--1 pint of split peas.
Pepper and salt.
_Method._--Soak the peas overnight.
Tie them in a bag or cloth, leaving room for them to swell.
Cook them with the meat with which they are to be served.
Then drain them in a colander.
Mash them with pepper and salt, and press them into a shape in a
vegetable-dish.
Hominy Porridge.
_Ingredients_--1 pint of milk or water.
3 tablespoonfuls of flaked hominy.
_Method._--Mix the hominy smoothly with the milk or water.
Stir and cook over the fire for ten minutes.
Hominy Pudding.
_Ingredients_--3 tablespoonfuls of flaked hominy.
1 pint of milk.
2 tablespoonfuls of sugar.
_Method._--Mix the hominy with a little cold milk, and make the
remainder boil.
Then stir in the hominy and cook until it thickens.
Add the sugar, pour into a greased pie-dish, and bake for about half an
hour.
If liked, one or two eggs may be added to the pudding, with a little
flavouring essence.
Note.--The _flaked_ hominy is the best for general purposes, as the
_granulated_ takes many hours boiling before it is properly cooked.
VEGETABLES.
The rules for cooking vegetables are very simple, and easily remembered.
All vegetables, with the exception of old potatoes, are put into boiling
water. Green vegetables must be boiled with the lid off the saucepan, as
the steam would discolour them, and the water must _boil_, _not simmer_.
Salt is added, in the proportion of one tablespoonful to every two
quarts of water. If the water is very hard, it may be necessary to add a
little piece of soda. The lime in hard water discolours green
vegetables, and the use of soda is to throw this down. Do not, however,
use soda, unless obliged, as too much of it will destroy, to some
extent, the flavour of the vegetables. Peas must be boiled gently, as
rapid boiling would break their skins. Haricot beans must be boiled
gently, for the same reason. Root vegetables take longer to cook than
fresh ones. Old potatoes must be put into warm water, as they require
gradual cooking, and must be boiled gently, until tender. With that
exception, all the others must be put into boiling water. Carrots,
turnips, and parsnips are generally cooked with the meat with which they
are served, as their flavour is thereby improved.
To Boil Potatoes.