Cookery for every household

Wash and blanch the barley as directed above, and, if time permits, allow it to soak overnight in the gill of cold water. Then put it into a saucepan with the milk and a small piece of butter and allow it to simmer slowly until it is quite soft. Stir frequently, and add more milk or water if the mixture becomes too thick. When ready, remove the saucepan from the fire, and stir in the sugar, the grated rind of half a lemon, and the yolks of one or two eggs. Whip up the white of egg to a stiff froth, and stir it in very lightly at the last. Pour the mixture into a well-greased pie dish, and bake in a moderate oven until nicely browned. Sprinkle with sugar and serve at once. Note. — If a double saucepan is used for cooking the barley, it will require a longer time. Time to cook, £ to 1 hour. Time to bake, 15 minutes. Sufficient for 3 persons. Probable cost, 6d. or Id. 1705. Ground Barley Pudding Make in the same way as Cornflour Pudding (Recipe 1710), using ground barley instead of cornflour. * 1706. Barley Custard Pudding 1 lb. pearl barley. 2 pts. water. 2 table-sps. Demerara sugar. 1 oz. butter. f tea-sp. mixed spice. 2 eggs. £ pt. milk. Wash the barley and, if time permits, allow it to soak for 2 or 3 hours in some of the water. Then put it into a saucepan with the remainder of the water, and allow it to simmer over the fire until quite soft and thick. Add the butter, sugar, and spice, and pour this mixture into a well-greased pie dish. Beat up the eggs with the milk, add sugar to taste, and strain this custard over the barley. Stand the pudding in a Yorkshire pudding tin with a little water round it, and bake in a moderate oven until the custard is set and lightly browned. A little cream served with the pudding will be a great improvement. Time to cook barley, If to 2 hours. Time to bake, 20 minutes. Sufficient for 4 or 5 persons. Probable cost, 6 d. 1707. Bread and Butter Pudding (Baked) 2 or 3 slices bread and butter. 1 pt. milk. 1 or 2 eggs. 1 table-sp. sugar. A little flavouring. Remove the crust from the bread and butter and cut it in small pieces. Lay these pieces in a greased pie dish, making the dish just about half full. Beat up the egg in a basin, and add to it a little flavouring, the sugar and the milk. Mix well together and strain over the bread in the pie dish. Wipe round the edges of the dish, and allow the pudding to stand until the bread is thoroughly saturated. Bake in a moderate oven until nicely browned and firm to the touch. Sprinkle with sugar and serve. . 392 Note. — A few cleaned currants or sultanas may be mixed with the bread and butter if wished, or the bread may be spread with a little marmalade as well as the butter. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. Probable cost, Gd. 1708. Bread and Butter Pudding (Steamed) See Cabinet Pudding (Recipe 1746). Steamed Bread-crumb Pudding l lb. bread-crumbs. 1 pt. milk. 1 oz. butter. 2 oz. sugar. Grated lemon rind. 2 eggs.