CHAMBERS'S INFORMATION FOR THE PEOPLE. 



broiled in the same manner as steaks, and require 

 equal attention. No butter is to be used on 

 dishing, as the chop is sufficiently fat of itself. 

 Sprinkle a little salt on it, and carry to the table 

 immediately. 



To fry Mutton-chops. They require to be cut 

 in the same manner as for broiling, and may be 

 dressed according to the directions for steaks, &c. 

 None of the grease which flows from the chops is 

 to be used along with them, and the whole must 

 be poured away before preparing the gravy. 



Irish Stew. Take a piece of loin or back-ribs 

 of mutton, and cut it into chops. Put it in a stew- 

 pan alternately with pared raw potatoes, sliced 

 onions, pepper, salt, and a little water. Put this 

 on to stew slowly for an hour, covered very close ; 

 and shake it occasionally, to prevent it from sticking 

 to the bottom. Serve very hot. When properly 

 made, and well seasoned, it is a most savoury dish. 



Fried Liver. Take a part of the portion called 

 the ' tongue ' of an ox's liver, parboil, cut into thin 

 slices, and fry with sliced onions and fat bacon. 

 Remove the liver and bacon, sprinkle a little 

 flour in the pan, and brown it ; pour on a little 

 water, and bring to the boil as sauce. Lamb or 

 sheep's liver should be cut in thin slices, but does 

 not require to be parboiled. 



PUDDINGS, PIES, AND TARTS. 



Puddings. Care should be taken, in making 

 puddings, to have the suet and the eggs which are 

 put into them perfectly fresh. If there be any 

 doubt of the freshness of the eggs, break each 

 individually in a teacup, for one bad egg will spoil 

 the whole. The cloths used for puddings should 

 be of tolerably fine linen. Let them be carefully 

 washed after using, and laid aside in a dry state, 

 ready for the next occasion. Before putting the 

 pudding into the cloth, dip the cloth in boiling 

 water, and after the water has run from it, spread 

 it over a basin, and dredge it with flour. Every 

 pudding should be boiled in plenty of water, so as 

 to allow it room to move freely ; and it must be 

 kept constantly boiling : a pudding cannot be too 

 well boiled; and it is certain there is much more 

 danger of boiling it too short than too long a time. 

 When you take the pudding from the pot, plunge 

 it for a few seconds into a jar of cold water. This 

 will chill the outside, and allow the cloth to be 

 taken away without injuring the surface. The 

 best way to dish a pudding is to place it with the 

 cloth in a basin, then open the cloth, and lay the 

 face of the dish upon the pudding ; turn the whole 

 upside down, lift off the basin, and remove the 

 cloth. 



Dumplings used formerly to be considered a 

 very indigestible kind of food. By using the 

 baking-powder, however, they can now be made 

 light and wholesome. The paste is made by 

 mixing a pound of flour with a heaped tea-spoon- 

 ful of baking-powder, adding a quarter of a pound 

 of lard or dripping, or half a pound of suet, making 

 a paste of this with a small tea-cupful of water 

 hot, when suet is used lining the dish with the 

 paste, and inclosing with it the fruit, &c. and 

 boiling in a cloth for two and a half to three 

 hours. Rhubarb and gooseberries, blaeberries, 

 or these mixed, and apples, prepared and sweet- 

 ened as for tarts, and seasoned with nutmeg, 

 answer very well. They are often eaten with a 



764 



little nutmeg grated on them at table, and a bit 

 of butter added ; or they may be eaten wit 

 the addition of cream, or a sauce made of butte 

 a little water and milk, sugar, cinnamon, or nut 

 meg, to taste, and a glass of sherry wine, or half i 

 glass of brandy or rum. No seasoning is neede 

 when blaeberries are used, and cream is their bes 

 sauce. 



Rice-pudding. Take a pretty large cupful 

 rice, which pick and wash well in cold water. Boil 

 it in water for about five minutes. Drain the wate 

 off, and put it on again with as much milk as 

 you require. Boil till the rice is quite soft, 

 stirring frequently, to prevent it from burning. 

 When done, put it into a basin, and stir in a piece 

 of butter, or some suet minced very fine. When 

 cold, add four eggs, beaten, with a little ground 

 cinnamon, grated nutmeg and lemon, and sweeten 

 with sugar, and mix well together. It may be 

 either boiled or baked, as directed for bread- 

 pudding. The above composition may be en- 

 riched by using more eggs and less rice, also by 

 adding currants, spirits, and candied orange-peel. 



Custard-pudding. Take four eggs, and beat 

 them well with two table-spoonfuls of flour and a 

 little cold milk. Season this with sugar, ground 

 cinnamon, grated lemon-peel, and pour on a pint 

 of boiling milk, stirring all the time. It may be 

 either baked or boiled. By using more eggs, the 

 flour may be omitted. 



Bread-and-butter Pudding. Cut several slices of 

 bread rather thin ; butter them on one side ; put 

 a layer of them in a pudding-pan or dish, and a 

 layer of currants above ; then another layer of 

 bread ; and so on till the dish is full. Beat four 

 eggs, with a little ground cinnamon and nutmeg, 

 also some sugar. Add milk to this, till there is 

 sufficient to fill up the dish. Then pour it over 

 the bread, and allow it to stand for a time to soak. 

 It will now be ready for either baking or boiling, 

 as directed for bread-puddings. 



Tapioca-pudding Sago-pudding. Take a quart 

 of milk, and put to it six table-spoonfuls of tapioca. 

 Place it on the fire till it boil ; then sweeten to 

 taste, and let it simmer for a quarter of an hour. 

 Stir frequently, and be careful that it does not 

 burn. Then pour it into a basin, and stir into it 

 a little fresh butter, and three eggs well beaten ; 

 you may now pour it into a buttered pudding- 

 dish, and bake for about an hour ; or, after adding 

 another egg, boil it in a basin or mould for an 

 hour and a half. Sago-pudding may be made in 

 the same manner. 



Pancakes. Take three eggs, beat up with a little 

 pounded loaf-sugar, add a small table-spoonful of 

 flour for each egg and rub till smooth. Put in as 

 much milk as will make the whole of the consistency 

 of cream ; add a little cinnamon, or a drop or two of 

 lemon. Put a bit of butter or dripping in the fry- 

 ing-pan ; make hot, and pour in half a tea-cup- 

 ful of the batter, so that it cover very thinly the 

 bottom of the pan ; and brown lightly, then toss 

 and turn to do the other side. Slip a knife under 

 the edge all round, and roll up, fold into three, 

 and lay on the dish. Sprinkle a little pounded 

 loaf-sugar, and eat very hot with raspberry vine- 

 gar. When put out in this way very thin, it is 

 unnecessary to turn them. 



Plain Rice-pudding. Take a tea-cupful of rice, 

 wash clean, put in a dish with three breakfast- 

 cupfuls of milk, two tea-spooRfuls of sugar, a little 



