Middle class cookery book

Mix the suet and flour as directed for suet pudding (see p. 156), adding three ounces of currants, carefully cleaned, and a little mixed spice. Mix the currants well into the flour, add two ounces of sugar, and mix with the water to a stiff dough. Take a small piece and roll it on a floured board into a ball. When all the dough is made into dumplings, put them into boiling water, and let them boil for three-quarters of an hour, or, if large, for one hour. Rice Pudding li oz. Rice ^ oz. Butter 1 Pint Milk | ,, Sugar Wash the rice ; drain it ; put it with the sugar and butter into a saucepan to warm slowly, so that the rice sucks up the butter ; add the milk, stirring all the time ; let it get warm ; then put all into a pudding-dish. Let it cook slowly in a moderate oven for two or three hours. A few drops of lemon or almond flavouring are an improvement. Baroness Pudding 3 oz. Bread Crumbs 2 ,, Flour 6 ,, Suet 6 ,, Raisins Pinch of Salt Stone squeeze add them to sugar, raisins, all well together, and eggs, with 1 Gill of Milk 2 Eggs 1 Lemon 3 oz. Sugar A Little Grated Nutmeg the rind of the lemon ; the raisins ; grate out and strain the juice. Beat up the eggs and the milk. Put the crumbs, flour, salt, suet, and lemon peel into a bowl, mixing. Add to them the lemon juice, milk, a little grated nutmeg. Stir well CHAP. XIII PUDDINGS 159 together, and put into a prepared basin. Steam the pudding for four and a half hours. Alexandra Pudding 6 oz. Bread Crumbs i Few drops of Vanilla 2 ,, Castor Sugar 2 Eggs 1 ,, Butter | 1 Gill Warm Milk 4 ,, Currants I h Teaspoonful of Baking Powder 1 Lemon Put the bread crumbs and sugar into a bowl, break in the butter, add the currants and the grated rind of the lemon ; mix all well together. Beat up the eggs to a froth, add them with the warm milk, lemon juice, and vanilla to the dry materials ; stir the mixture with a wooden spoon one way, for five minutes. Have a prepared mould ready; decorate the sides with a few currants. Just before pouring the mixture into the mould, add the baking powder, stir once, then pour it into the mould. Cover the basin with a cloth, and boil for one hour. Serve with lemon sauce. This pudding is better if steamed for one hour and a half, instead of being boiled. One egg only may be used. Sponge-cake oz. Stoned Raisins 1 Teaspoon ful Sugar Inexpensive Pudding To be eaten cold 2 Tablespoonfuls Strawberry Jam 2 Eggs i Pint Milk i Sviai.1 Teaspoonful of Grated Nutmeg Butter a mould, and decorate it with half an ounce of the stoned raisins. Cut the sponge-cake into pieces resembling fingers, spread some of the jam on each piece, and line the bottom and sides of the mould with them. Separate the whites from the yolks of the eggs; beat up the whites to a still' froth (see “To Beat Eggs,” p. 1 34). Beat the yolks ; add them to the milk with the 160 MIDDLE CLASS COOKERY BOOK PART 11 sugar, grated nutmeg, and the remainder of the raisins and strawberry jam ; mix all well together ; then stir in lightly the beaten whites of the eggs. Pour the mix- ture into the lined mould, cover it with a buttered paper tied over the mould, and steam the pudding for one hour and a half. Turn it out, and serve cold. A cold custard, poured round the pudding when served, is an improvement to the dish. Cheese Pudding