Middle class cookery book

Chop the suet ; stone the raisins ; clean the currants ; cut the candied peel into small pieces ; mix all the dry ingredients together. Beat up the eggs ; add them to the milk ; stir all well together ; if the quantity of milk is not sufficient, add a little more. Butter a basin or mould ; pour in the pudding ; steam for four hours. Pare, core, and cut the apples into slices ; put them into a pan with the water, sugar, the strained juice of the lemon, and half the rind cut as thin as possible. Let them simmer, stirring occasionally, until the apples are sufficiently soft to be rubbed through a wire sieve. Separate the whites from the yolks of the eggs. Stir the yolks of the eggs to the pulped apples ; melt the butter, but do not let it become oily ; add it to the apple and egg, and mix all well together. Butter a dish, put in the mixture, and bake in a moderate oven for about fifteen minutes. Beat the whites of the eggs to a stiff froth, adding seven teaspoonfuls of castor sugar gradually, and a pinch of salt. Take the pudding from the oven, cover with the beaten white of egg, and put the pudding back for ten minutes to set the egg.. Decorate with dried cherries and strips of angelica, j Whipt cream, instead of the white of egg, may be used to vary this dish ; if this is used, the pudding must be 6 Apples 1 Lemon 2 Eggs Amber Pudding 2 Tablespoon fuls Brown Sugar 1 oz. Butter \ Pint Water CHAr. XIII PUDDINGS 163 cold. Another way is to line the edge of a pie -dish with paste (see “Pastry,” p. 148), fill it with the pudding, and bake. General Satisfaction 2 Penny Sponge-cakes 1 oz. Castor Sugar 2 Tablespoonfuls Jam 3 Eggs 3 Gills Milk Vanilla or Almond Flavouring Line a pie-dish with short crust pastry (see p. 148) ; bake it, putting in some crusts of bread to prevent the paste from rising while baking. Cut the sponge-cakes in half lengthways ; put them in a basin; pour over them one gill of milk. Put the two gills of milk into a pan ; let it get hot. Separate the yolks from the whites of the eggs ; beat up the yolks with the sugar ; add them to the hot milk, and stir the custard over the fire until it is thick, being careful that it does not boil. Add the flavouring. Put the jam at the bottom of the pie-dish (first removing the crusts), then add the soaked sponge- cake, and pour the custard over. Beat up the whites of the eggs to a stiff froth with a little sugar ; pile it on the pudding ; decorate with dried cherries and angelica, and return it to the oven to brown. This pudding can be eaten either hot or cold. Canary Puddings 2 Eggs 2 oz. Flour 2 ,, Butter 2 oz. Castor Sugar 1 Teaspoonful Baking Powder £ oz. Butter for Greasing Melt the \ oz. of butter, and butter six small cups; mix the baking powder into the flour ; beat the butter to a cream in a basin ; add the flour and sugar ; mix well together ; break in an egg ; beat it into the flour ; add the other in the same way. When the mixture is smooth, half fill the cups. Bake for ten or fifteen minutes. When done, turn out on to a dish ; servo 164 MIDDLE CLASS COOKERY BOOK PART II with lemon or sherry sauce (see p. 129). If these pud- dings are made without baking powder, the whites of the eggs should be beaten to a froth on a plate (see “ To Beat Eggs,” p. 134), and added after the other ingre- dients have been well beaten together.