342 2>i^. CRASETS RECIPEB. 



whxe.h has been previously rubbed with butter. Bake for 1 hour; tlien place it 

 under the meat for % an hour to catch a little of the gravy as it flows from the 

 roasting beef. (This is the English way, where they " spit" the beef in roast- 

 ing. See remarks below for the American way, and also about serving on a 

 napkin.) Cut the pudding into square pieces and serve on a hot folded napkin 

 with hot roast beef. — Warners Model Cookery, London, Eng. 



Remarks. — Tht, plan of putting the pudding under the roasting beef, where 

 they roast it upon spits (a pointed bar of iron, or several of them, to roast before 

 a fire;, as our grandmothers used to roast a goose, turkey or spare-rib, 

 was a very convenient way of moistening the top of the pudding with the rich 

 juices of the beef; but in place of that we, here in America, have the 

 pudding 10 or 15 minutes longer in the oven, but baste it frequently 

 during this time, with the meat drippings; make this pudding only 

 when you are roasting beef; and we serve it upoa the plates with the 

 beef, and not upon napkins, which makes too much washing for our 

 wives and daughters. In England, with plenty of " servants," they care not 

 for this extra work. "A hot oven, a well beaten batter, and serving quickly, 

 are the secrets of a Yorkshire pudding," to which tlie author will add, also a 

 rich meat gravy. 



Hunters' Pudding, Boiled— Will Keep for Months.— Flour, 

 suet finely chopped, raisins chopped, and English currants, each, 1 lb. ; sugar, 

 J^ lb. ; the outer rind of a lemon, grated; 6 berries of pimento (all-spice) finely 

 powdered; salt, J^ tea-spoonful; when well mixed add 4 well beaten eggs, a i^ 

 pt. of brandy, and 1 or 2 table-spoonfuls of milk to reduce it to a thick batter; 

 boil in a cloth 9 hours, and serve with brandy sauce. This pudding may be 

 kept for 6 months after boiling, if closely tied up; it will be required to be 

 boiled 1 hour when it is to be used. — Farm and Fireside. 



Remarks. — This, for htmtcrs going out upon a long expedition, would be a 

 very desirable relish to take along. There is not a doubt as to its keeping qual 

 ities, as it contains no fermentive principles; and the fruit and brandy are both 

 anti-ferments, while the long boiling is also done to kill any possible tendency 

 to fermentation. I should, however, boil it in a tin can, having a suitable tight 

 fitting cover, if intended for long keeping, on the principle of air-tight canning, 

 as well as to be safe from insects, and convenience in carrying. Do not think, 

 however, but what it would be very nice for present use with only 4 or 5 hours' 

 boiling, using the sauce freely, as it is made so dry for the purpose of long 

 keeping. 



Danish, or Tapioca Pudding. — Tapioca, 1 cup; water 3 pts. ; salt, ^ 

 tea-spoonful; sugar J^ cup; any high-colored jelly, 1 tumblerful. Directions 

 --s-Wash the tapioca in the evening, and soak over night in the waterfvn the 

 the morning put into a double boiler (see Tapioca Puddings No. 2 — Note — for 

 the Rice, or double kettle, a rice-boiler is what is wanted), and cook 1 hour, 

 stirring occasionally; then add salt, sugar, and jelly, and mix thoroughly; then 

 tnm into a mold or serving-cups which have been dipped into cold water, and 

 put in a cool place to " set " for dinner or tea, vnih cream and sugar. (See also 

 Ta|)toca Puddings.) 



