Middle class cookery book

2 oz. Grated Cheese 2 ,, Bread Crumbs ^ Teaspoonful Pepper 1 Egg. 1 Gill of Milk 2 oz. Butter t Teaspoonful Salt Grate the cheese fine ; mix it with the pepper and salt into the bread crumbs. Separate the white from the yolk of the egg ; beat the white to a stiff froth (see p. 134) ; beat up the yolk. Boil the milk with the butter, and pour it over the bread, etc. ; add the beaten yolk; mix all well together; stir the beaten white lightly in ; put the mixture in a pie-dish, and bake for 20 minutes in a quick oven. Serve quickly before the pudding begins to fall Roly-poly Pudding Suet Crust, p. 155 | Any kind of Jam Roll out the crust to an oblong shape ; spread the jam to within half an inch of the edges of the crust ; roll it up, pressing the edges of the sides together as you roll. Slightly wet the top edge, and press the crust lightly, so as to close it. Prepare a pudding-cloth (see “ Pudding- Cloth,” p. 15G) ; put the pudding on to it, roll it tightly up, and tie the edges with a string or tape. When one edge is tied, pass "the string along the pudding, and tie the other edge. Put a plate at the bottom of the sauce- pan ; put in the pudding and boil for one hour. The CHAP. XIII PUDDINGS 161 water in the saucepan must be boiling before the pudding is put in, and must continue to boil the whole time, till the pudding is taken out. A Lancashire Roly-poly 2 Apples 2 Tablespoon fills Golden Syrnp 2 oz. Currants Spice, if liked, and Grated Lemon Kind Mince the apples very fine, spread them with the currants on to the crust, and add the golden syrup,1 or treacle, if preferred. Roll up the crust as directed for the jam roly-poly, being very careful to close the edges firmly. Boil for one hour and a half. Rolled Currant Pudding Proceed as for jam roly-poly, using dried currants in- stead of jam, and adding a small quantity of sugar. J lb. Suet J ,, Valencia Raisins J , , Currants \ „ Sugar l ,, Chopped Apples A Rich Plum Pudding £ lb. Figs li oz. Chopped Almonds 1 Wineglass Brandy £ Nutmeg 4 or 5 Eggs 1 Lemon \ lb. Flour i ,, Bread Crumbs i ,, Candied Peel , ^ h Teaspoonful Allspice ; same of Ginger, Cinnamon, and Salt Chop the suet ; mix it with the bread crumbs, flour, salt, and spices; clean the currants; stone theraisins; chop the peel and figs ; add them with the chopped apples, almonds, and sugar to the suet and flour. Grate the rind of the lemon, squeeze out and strain the juice. Mix all well together with the brandy and the eggs well beaten up. Boil in a well-floured cloth or basin for six hours. I his pudding may be divided into two ; half may be boiled for four hours, and put aside till required, when it must be boiled again for two more hours. A dessertspoonful of broad crumbs mixed with the syrup or treacle renders it less liquid, and therefore less liable to ooze out while the pudding is boiling. M 162 MIDDLE CLASS COOKERY BOOK PART II A Plainer Plum Pudding 1 lb. Beef Suet i „ Flour -i- Bread Crumbs lb. Currants \ ,, Raisins i ,, Candied Peel H Gill Milk Grated Rind of half a Lemon 1 Teaspoonful Powdered Allspice i lb. Raw Sugar £ ,, Salt