Useful Recipes ill Cookery 



413 



set it into about an inch and a half depth of 

 boihng water, and to keep the cover closely 

 shut while it is steaming in it, taking care 

 that neither the cloth nor the paper over it 

 shall touch the water. The pudding should 

 not be turned out of the basin for five mi- 

 nutes after it is taken up. 



10. AN EASTER PUDDING. 



To 4 oz. of fresh rice flour, add 



reflected to the under part ; for when this is 

 not attended to, recipes will often fail from 

 want of more uniform baking — the surface of 

 a dish being even overdone, while the inside 

 has been but slightly acted on by the fire. 

 "When time will permit, it is better to allow 

 the rice for this pudding to become nearly 

 or quite cold before the eggs are stirred to it. 



by slow 

 degrees half a pint of cold new milk, being 

 careful to keep the mixture free from lumps. 

 Pour it into a pint of boiling milk, and stir it 

 without intermission over a very clear and 

 gentle fire for three or four minutes ; then 

 throw in 2 oz. of fresh butter and 2 of pounded 

 sugar, and continue the boiling for eight or 

 ten minutes longer. Let the rice cool down, 

 and give it an occasional stir, to prevent the 

 surface from hardening. When it has stood 

 for fifteen or twenty minutes, pour to it a 

 quarter of a pint of cold milk, and stir well 

 into it a few grains of salt, the grated rind of 

 a large sound lemon, five full-sized, or six 

 small, eggs, properly cleared and well whisked, 

 first by themselves and then with two addi- 

 tional ounces of pounded sugar. Beat up 

 these ingredients thoroughly together, pour 

 them into a deep dish which has been rubbed 

 with butter, and in which about a tablespoon- 

 ful should be left liquified, that it may rise to 

 the surface of the pudding ; strew lightly upon 

 it 4 oz. of clean, dry currants, and bake it 

 gently from three quarters of an hour to a full 

 hour. Some nutmeg, a spoonful or two of 

 brandy, and an ounce or two of citron sliced 

 thin, can be added if thought desirable. The 

 pudding will be excellent if the baking be 

 well conducted. A border of ratafias, laid 

 on the edge of the dish and fastened to it 

 with a little beaten white of egg mingled with 

 a dust of flour, after it is drawn from the oven, 

 will give a nice finish to its appearance ; or 

 cakes of pale puff crust not so large as a shil- 

 ling, may be used for the purpose when pre- 

 ferred. Should a richer pudding be liked, use 

 for it the yolks of seven or of eight eggs, and 

 the whites of four; and if it be baked in an 

 American oven, let it be placed sufficiently 

 high in front of the fire for the heat to be well 



II. SNOWDON PUDDING. 



Ornament a well-buttered mould or basin 

 with some fine raisins split open and stoned, 

 but not divided, pressing the cut side on the 

 butter to make them adhere ; next, mix 8 oz. 

 of very finely minced beef-kidney suet \vith 

 half a pound of bread crumbs and an ounce 

 and a half of rice flour, a pinch of salt, and 

 6 oz. of lemon marmalade, or of orange when 

 the lemon cannot be procured ; add 6 oz. of 

 pale brown sugar, six thoroughly whisked eggs, 

 and the grated rinds of two lemons. Beat 

 the whole until all the ingredients are per- 

 fectly mixed, pour it gently into the mould, 

 cover it with a buttered paper and a floured 

 cloth, and boil it for one hour and a half. It 

 will turn out remarkably well if carefully pre- 

 pared. Half the quantity given above will 

 fill a mould or basin which will contain rather 

 more than a pint, and will be sufticiently 

 boiled in ten minutes less than an hour. To 

 many tastes a slight diminution in the pro- 

 portion of suet would be an improvement to 

 the pudding ; and the substitution of pounded 

 sugar for the brown, might likewise be con- 

 sidered so. Both the suet and eggs used for 

 it should be as fresh as possible. 



12. KENTISH CUSTARD. 



Arrange in a glass dish five or six penny 

 sponge-cakes, and add to them as much white 

 wine as they will entirely absorb — but no 

 more. Place on the top of each a slice or 

 layer of bright coloured preserve, and pour 

 round — but not upon — them from half to 

 three-quarters of a pint of thick boiled cus- 

 tard. Spikes of almonds or of pistachio nuts 

 may be used to ornament the cakes, but they 

 will be no real improvement to the dish, 

 which is very nice even without any pre- 

 serve. 



