Cookery for every household

Pour the milk hot over the bread-crumbs, and let them soak whilst preparing the other ingredients. Put the butter and sugar into a basin, and beat them together with a wooden spoon until of a creamy consistency. Add the yolks of eggs and flour by degrees, then the fruit carefully cleaned and prepared, the soaked bread-crumbs, and ground ginger. Mix all together and, lastly, stir in the whites of eggs beaten to a stiff froth. Put the mixture into a greased pie dish and bake in a steady oven until firm to the touch and nicely browned. Sprinkle with sugar and serve with jam sauce (Recipe 804). Time to bake, about 1 hour. Sufficient for 5 or 6 persons. Probable cost, 10d. to 1s. 1836. General Satisfaction Pudding Short crust, f pt. custard. 2 sponge cakes. 1 glass sherry. 2 table-sps. jam. 2 or 3 whites of eggs. 2 table-sps. castor sugar. Cherries and angelica. Line a pie dish with pastry, put in dummies and bake in a moderate oven (see p. 409). While it is cooking make f pint custard (Recipe 794) ; split the sponge cakes, spread them with jam, and soak them in the sherry. When the pastry is cooked, remove the dummies, and place the soaked sponge cakes at the bottom of the dish. Pour the custard over, and soak for a few minutes. Meanwhile, whip the whites of the eggs to a stiff froth, and stir in the castor sugar sieved. Pile this meringue on the top of the pudding, decorate prettily with small pieces of cherry and lozengeshaped pieces of angelica, sprinkle with sugar, and put the pudding in a slow oven until the meringue is crisp and lightly browned. Serve hot or cold. Sufficient for 4 or 5 persons. Probable cost, 1s. 2d. to 1s. 4d. 1837. Indian Pudding 1 tea-sp. ground ginger. 2 eggs. Short crust. 2 sponge cakes. 1 oz. butter. 4 pt. milk. 1 table-sp. sugar. Line a small pie dish with short crust as directed on p. 409. Break the sponge cakes into a basin, boil the milk and pour it over them. Add the sugar, butter, and ginger, and allow all to soak a few minutes. Then stir in the eggs well beaten, and pour the mixture into the prepared dish. Bake in a moderate oven until firm to the touch and lightly browned. Sprinkle with sugar and serve hot with ginger sauce (Recipe 801). Time to bake, 20 to 30 minutes. Sufficient for 4 persons. Probable cost, 10d. 1838. Baked Jam Pudding 6 oz. flour. 3 oz. sugar. 3 oz. suet. 1 tea-sp. baking powder. Grated lemon rind. 1 egg. 1 tea-cupful milk. 2 table-sps. jam. Sieve the flour, sugar, and baking powder into a basin, and add the suet finely chopped and the grated rind of one lemon. Mix together, and make a well in the centre. Add the egg well beaten and mix again, adding the milk by degrees. Grease a pie dish or mould and put the jam at the bottom. Pour the mixture on the top, and bake in a good oven until well risen and firm to the touch. When ready, turn out on a dish and serve hot. Time to cook, about | hour. Sufficient for 3 or 4 persons. Probable cost, 6d. 1839. Baked Lemon 2 oz. butter. 2 oz. sugar. 1 lemon. 2 eggs. Pudding (Pouding au Citron) 2 oz. bread or cake crumbs. £ tea-sp. baking powder. Some scraps of pastry. Line a pie dish with pastry according to directions given on p. 409, or, if a simpler pudding is wanted, this may be omitted.