Home cookery

Rub a moderate sized cooked potato through a hair sieve. Add half a teaspoonful of French and the same of English mustard, half a teaspoonful of castor sugar and a pinch of salt, about two tablespoonfuls of vinegar ; lastly, stir in half a gill of thin cream or milk. Season with cayenne to taste. A teaspoonful each of tarragon and chili vinegar may be added instead of common vinegar if liked. Puddings.-^ In cooking puddings it is well to bear in mind the following rules : — Puddings that contain whites of eggs beaten to a stiff froth, and which are therefore more or less of the nature of soufflees, should be baked in a moderate oven and served immediately they are taken out of it. If such puddings are steamed, the basin or tin in which they are cooked should be well buttered, but must on no account be filled, as room must be left for the pudding to rise. They must also be served directly they are turned out. Whites of Eggs ^ when wanted for a soufflee, meringue, or to make a pudding light, must be beaten with a knife on a plate in a cold place. The addition of a pinch of salt makes them froth up better. They should be beaten till they are stiff and white, and can be cut with a knife. Great care must be taken that no yolk is mixed with the whites. In baking* Custard Puddings^ or other puddings of that nature, it is well to place the dish in a tin of water in the oven ; this will prevent the curdling of the eggs. The oven must not be too hot. In steaming these puddings the water must simmer, not boil, or the eggs will curdle. Puddings which contain suet must be well and continuously boiled. The pudding basin must be buttered, and quite filled with the pudding mixture ; the pudding cloths should be scalded and floured ; the pudding should be then placed in a pan of boiling water, with enough water to cover the pudding entirely. If the water wastes, more boiling water must be added. The pudding must be kept boiling. German Rice Pudding. Ground rice 2 oz. Lemons 2. Butter 2 oz. Egg-s 3. Water | pint. Sugar to taste. Cherries. Angelica. Citron peel. Pastry. Put the rice into a saucepan with the water, stir until it boils, then add the butter, and simmer until the rice is well swollen, stirring it frequently. Let the mixture cool a little, add the g'rated rind of one lemon and the juice of two, the yolks of the eggs, and sweeten to taste. Stir in lastly the white of one egg beaten stiffly. Line a dish with pastry, ornament the edges, put in the rice mixture, and bake about half an hour. Make a meringue of the whites of two eggs and a little sugar, pile on the top of the pudding when baked, decorate the top with cherries, peel, and angelica, and return to the oven to set. Serve either hot or cold. Guildhall Pudding, Flour ... 4 oz. Butter 4 oz. (creamed). Sugar 2 oz. Ging-er (preserved) 2 oz. (cut into dice). Ratafia biscuit crumbs ... i oz. Eggs 2 (well beaten). Maraschino syrup tablespoonfuls. Baking powder | teaspoonful. Ground ginger i saltspoonful. Mix the flour and sugar into the butter, gradually moistening with the eggs ; beat well, add other ingredients ; steam in buttered mould (ornamented with shred pistachios and cocoa-nut) for one hour ; serve with apricot sauce round. This pudding is excellent baked. Apricot Sauce.