salt, and a little ground cinnamon. Set in a very 

 cool oven, or on the girdle, and let the whole 

 simmer for three hours. Eat plain, or with rasp- 

 berry jam and a little raspberry vinegar, or goose- 

 berry jam, and cream or milk. 



Semolina or Manna-croup Pudding. Take half 

 a pound of semolina, and put it in a pan with an 

 imperial pint of milk, and the same of water, a 

 bit of butter, a very little salt, and a table-spoon- 

 ful of sugar. Keep stirring, and boil for ten 

 minutes ; season with five drops of essence of 

 almond, and twenty drops essence of lemon. 

 Serve in a dish with bits of jam round it, or in a 

 shape, and eat warm or cold, as above, with jam, 

 cream, &c. 



Rice-shape. Take a pound of whole rice, wash 

 well, and put in a pan with a quart of milk, the 

 same of water, a bit of butter, a little salt, and six 

 or eight pieces of lump-sugar ; and simmer very 

 slowly with closed cover, without touching, for 

 three hours. Flavour as above, when ready, with 

 essences of almonds and lemon ; press into a 

 shape, and eat cold with jam, as above, and 

 cream. 



Plum-pudding. A plum-pudding may be made 

 either rich or plain, according to the quantity of 

 fruit and spices put into it. The following is the 

 direction for making what would be considered 

 in England a good Christmas-pudding: Take a 

 pound of good raisins, and stone them ; a pound 

 of currants, which wash, pick, and dry ; a pound 

 of rich beef-suet minced, and a pound of stale 

 bread-crumbs or pounded biscuit, and half a 

 pound of flour. Mix the bread, flour, and suet in 

 a pan. Beat six eggs in a basin, and add to them 

 about half a pint of sweet-milk. Pour this egg 

 and milk into the pan with the suet and flour, and 

 beat it well with a flat wooden spoon for some 

 time. Then stir in the currants and raisins, mix- 

 ing well as you proceed ; mix in also a quarter of 

 a pound of candied orange and lemon peel cut 

 in thin small pieces, an ounce of powdered cinna- 

 mon, half an ounce of powdered ginger, a nutmeg 

 grated, and a little salt. Next add a glass of rum 

 or brandy. The pudding is now made, and ready 

 to be either baked or boiled, according to taste, 

 but to boil it is best. If to be baked, butter your 

 tin or basin, and put the pudding into it, and bake 

 in an oven for an hour and a half, or nearly two 

 hours. If to be boiled, pour it into a cloth ; tie 

 the cloth, allowing a little room to swell, if made 

 of bread, and boil for six hours. Serve with 

 caudle-sauce. 



Currant-pudding. An excellent family pudding 

 may be made of the following ingredients : A 

 pound of minced suet, a pound of bread-crumbs 

 or flour, three-quarters of a pound of currants, 

 washed and picked, a little powdered cinnamon 

 and grated nutmeg, and a very little salt. Beat 

 two eggs, and add as much milk to them as 

 will wet the whole. Mix all together, tie in a 

 cloth, as previously directed, and boil for three 

 hours. Serve with caudle or any simple sweet 

 sauce. 



Bread-pudding. Boil as much milk as will be 

 sufficient for the pudding you want When it 

 begins to boil or rise in the pan, pour it upon 

 crumbled-down stale bread in a basin. The 

 quantity of bread should be as much as will 

 thicken the milk to a stiff consistency. Cover it 

 up for ten or fifteen minutes, to allow the bread 



PREPARATION OF FOOD COOKERY. 



to swell. Then beat or mash it up to make a 

 fine pulp, stirring in a small piece of butter. Beat 

 three or four eggs, a tea-spoonful of ground cinna- 

 mon, a little grated lemon-peel, and sugar accord- 

 ing to taste. Stir this among the pudding. A 

 little brandy or rum may be added ; also a few 

 currants, if required. The pudding may be either 

 boiled or baked. If to be boiled, put it in a well- 

 buttered pudding-shape or basin, with a buttered 

 paper over it, and also a cloth over all : boil for 

 an hour. If to be baked, put it into a buttered 

 baking-dish, and bake in an oven for half an 

 hour. 



Pies are of two kinds meat-pies and fruit-pies 

 or tarts. Both are composed partly of paste, and 

 therefore a knowledge of making pastry is indis- 

 pensable to the economical housewife and cook. 

 For this operation, the hands should be washed 

 very clean, and care taken to have the board for 

 working upon smooth, clean, and dry. 



Under the head of ' Beefsteak Pie,' directions 

 are given for making a light and very wholesome 

 paste, which also answers quite well for tarts, but 

 it can be made a little richer if wished. 



On taking pies from the oven, and while quite 

 hot, the crust may be glazed with white of egg and 

 water beat together, or sugar and water laid on 

 with a brush ; or a little pounded sugar can be 

 sprinkled on tarts before serving. Cream may be 

 used with all the tarts. 



Icing for Tarts. After tarts are baked, they 

 are sometimes iced on the top, to improve their 

 appearance. The icing is done thus : Take the 

 white of an egg, and heat it till it is a froth. 

 Spread some of this with a brush or feather on 

 the top or cover of the tart, and then dredge 

 white-sifted sugar upon it Return the tart to the 

 oven for about ten minutes. 



Rhubarb Tart. Take as much rhubarb as 

 wanted Victoria is the best kind skin and cut 

 up into small pieces, fill the pie-dish, and add 

 sugar, a very little water, and a little ground 

 ginger and cinnamon. Put an old teacup in the 

 middle of the pie-dish, as this prevents the juice 

 boiling over. Cover and bake for about three- 

 quarters of an hour. 



Apple Pie is made with the same seasonings, 

 or a little pounded cloves, or grated lemon-peeL 



Gooseberry Tart is made in the same way, the 

 gooseberries being cleaned, and the heads and 

 stems picked off. When the gooseberries are 

 young, no spices are required. Rhubarb and 

 gooseberries make an excellent mixture. 



Raspberry, Cranberry, and other Tarts are 

 made in a similar way, but require no seasonings. 

 All require to be picked and wiped, and to have 

 sufficient sugar to sweeten them. Red, black, 

 and white currants, plums, &c. may all be used 

 in the same way. The wild raspberries are the 

 highest flavoured. 



Stewed Rhubarb, Apples, Gooseberries, &c are 

 prepared in the same way as for tarts, and are 

 stewed with sugar, a very little water, ground 

 cinnamon and ginger. Eat cold with cream. 



Mince Pie. Mince pie is a composition of meat, 

 fruit, various spices and seasonings, and also 

 spirits. The following is a properly proportioned 

 mixture : Mince a pound of beef-suet and a pound 

 of roast-beef, or dressed fresh bullock's tongue ; 

 also a pound of apples pared and cored, minced 

 separately from the suet and meat ; a pound ot 



