Cream the sugar and butter together ; stir in
yolk of the egg ; mix them well with the curds.
the
Fill
3 Eggs
2 Small Lemons
the lined patty-pans as directed for tartlets. A little
grated lemon peel or a few currants can be added to
vary the flavour. Bake for twenty minutes.
Lemon Mixture for Cheese-cakes
2 oz. Butter
^ lb. Loaf Sugar
Grate the rind of the lemons ; squeeze out and strain
the juice ; put the butter, sugar, and lemon into an
enamelled pan ; break the eggs, keeping out the white of
one ; add them to the ingredients in the pan. Stir all
over the fire till the sugar is dissolved and the mixture
is the thickness of honey. If put into a jam-pot and
covered well over, this mixture will keep for a long
time.
Bakewell Pudding is made with alternate layers of
this mixture and jam, and bread or cake crumbs to thicken
the mixture.
CHAPTER XIII
PUDDINGS
Suet Crust for Meat and Fruit Puddings
lb. Flour I Cold Water
J ,, Suet | Pinch of Salt
Before beginning to chop the suet, carefully remove
all pieces of skin ; chop the suet very fine : put the
flour into a basin ; mix in the salt ; add the chopped
suet, and rub it well into the flour, using the tips of
CHAP. XIII
PUDDINGS
155
the fingers for the purpose. When the suet and flour
are well mixed together, add sufficient cold water to
make them into a stiff paste. Sprinkle a small quantity
of flour on a paste-board, turn the paste on to it, and
work it lightly with the hand for a minute or two.
Flour the rolling-pin, sprinkle a very little flour on to
the paste, just enough to prevent the paste from stick-
ing to the pin, and roll the paste out to the thickness
of about half an inch. If a richer crust is required, use
more suet, and roll the paste out thinner.
Suet Crust for Roly-poly Puddings
£ lb. Flour I Cold Water
| ,, Beef Suet | Pinch of Salt
Shred the suet into very thin flakes ; mix the salt
into the flour; rub the shredded suet well into flour ;
mix all to a stiff paste with cold water. Flour the paste-
board lightly ; turn the paste on to it, and work it with
the right hand on the board for three or four minutes.
Flour the rolling-pin ; press it on the dough to flatten it
out ; then roll the dough out, rolling always one way.
Fold the dough in three, and roll it out again. Repeat
this once more, and roll the crust to the size required.
A Bucher Crust for Roly-poly Puddings
i lb. Flour 1 1 Egg
| ,, Beef Suet I Pint of Milk
Pinch of Salt
Shred and mix the suet as directed in the previous
recipe. Make a hole in the flour and suet ; break in
the egg; add the milk; and mix all to a stiff dough.
Roll out as directed for the plainer crust.
Apple Pudding
Peel and slice the apples, carefully taking out the
1 The best Austrian Hour requires about this quantity of milk
(see p. 124).
156
MIDDLE CLASS COOKERY BOOK
PART II
Page 75
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cream the sugar and butter together ; stir in
yolk of the egg ; mix them well with the curds.
the
Fill
3 Eggs
2 Small Lemons
the lined patty-pans as directed for tartlets. A little
grated lemon peel or a few currants can be added to
vary the flavour. Bake for twenty minutes.
Lemon Mixture for Cheese-cakes
2 oz. Butter
^ lb. Loaf Sugar
Grate the rind of the lemons ; squeeze out and strain
the juice ; put the butter, sugar, and lemon into an
enamelled pan ; break the eggs, keeping out the white of
one ; add them to the ingredients in the pan. Stir all
over the fire till the sugar is dissolved and the mixture
is the thickness of honey. If put into a jam-pot and
covered well over, this mixture will keep for a long
time.
Bakewell Pudding is made with alternate layers of
this mixture and jam, and bread or cake crumbs to thicken
the mixture.
CHAPTER XIII
PUDDINGS
Suet Crust for Meat and Fruit Puddings
lb. Flour I Cold Water
J ,, Suet | Pinch of Salt
Before beginning to chop the suet, carefully remove
all pieces of skin ; chop the suet very fine : put the
flour into a basin ; mix in the salt ; add the chopped
suet, and rub it well into the flour, using the tips of
CHAP. XIII
PUDDINGS
155
the fingers for the purpose. When the suet and flour
are well mixed together, add sufficient cold water to
make them into a stiff paste. Sprinkle a small quantity
of flour on a paste-board, turn the paste on to it, and
work it lightly with the hand for a minute or two.
Flour the rolling-pin, sprinkle a very little flour on to
the paste, just enough to prevent the paste from stick-
ing to the pin, and roll the paste out to the thickness
of about half an inch. If a richer crust is required, use
more suet, and roll the paste out thinner.
Suet Crust for Roly-poly Puddings
£ lb. Flour I Cold Water
| ,, Beef Suet | Pinch of Salt
Shred the suet into very thin flakes ; mix the salt
into the flour; rub the shredded suet well into flour ;
mix all to a stiff paste with cold water. Flour the paste-
board lightly ; turn the paste on to it, and work it with
the right hand on the board for three or four minutes.
Flour the rolling-pin ; press it on the dough to flatten it
out ; then roll the dough out, rolling always one way.
Fold the dough in three, and roll it out again. Repeat
this once more, and roll the crust to the size required.
A Bucher Crust for Roly-poly Puddings
i lb. Flour 1 1 Egg
| ,, Beef Suet I Pint of Milk
Pinch of Salt
Shred and mix the suet as directed in the previous
recipe. Make a hole in the flour and suet ; break in
the egg; add the milk; and mix all to a stiff dough.
Roll out as directed for the plainer crust.
Apple Pudding
Peel and slice the apples, carefully taking out the
1 The best Austrian Hour requires about this quantity of milk
(see p. 124).
156
MIDDLE CLASS COOKERY BOOK
PART II