Middle class cookery book

Steamed Bread Pudding 4 oz. Bread Crumbs 2 ,, Suet 2 ,, Candied Peel 2 oz. Sugar 1 Egg 2 Tablespoonfuls Milk Chop the suet fine, cut the candied peel into small pieces, and mix them with the bread crumbs in a basin. Beat up the egg with the sugar, add the milk, and pour them to the suet and bread crumbs. Mix all well together. Put the mixture into a buttered basin or pudding-mould. Place a spoonful of jam in the middle, cover with a buttered paper, and steam the pudding for two hours. Welcome Guest Pudding 4 oz. Bread Crumbs 2 ,, Suet ,, Candied Peel ^ Lemon 14 oz. Ratafia Biscuits 1 Gill Milk 2 oz. Sugar 2 Eggs Heat the milk ; chop the suet fine ; cut the peel into thin slices. Butter a mould, and decorate it with some of the candied peel. Put the bread crumbs into a basin, pour the hot milk over them, and let them stand till cold; then add the suet, grated lemon peel, ratafia biscuits, which must be crushed, and a pinch of salt. Beat up the eggs with the sugar till they are very light, and add them to the other ingredients. Mix all to- gether very lightly, pour the mixture into the mould, cover with a buttered paper, and steam for one hour and a half. Serve with wine sauce or stewed fruit. This pudding may be varied by using the same quantity of chopped almonds instead of the ratafia biscuits. CHAP. XIII PUDDINGS 165 Bread Pudding with Jam Sauce | lb. Bread Crumbs I 2 oz. Butter ^ oz. Sugar | li Gill Milk 2 Eggs Boil the milk ; put the butter into it to melt ; put the bread crumbs and sugar into a basin ; pour the milk over them ; mix well together. Beat up the eggs, and stir them lightly into the other ingredients. Butter a basin, pour in the mixture, cover with a buttered paper, and steam for three-quarters of an hour. Serve with jam sauce (see p. 129). Venoise Pudding 5 oz. Bread (crumb only) 3 ,, Castor Sugar 3 ,, Sultana Raisins 2 ,, Candied Peel 2 oz. Lump Sugar 2 Eggs i Pint Milk Wineglass of Sherry Cut the .bread into three or four slices ; cut these again into dice ; put them into a bowl with the castor sugar, raisins, and minced candied peel ; pour over them the sherry. Put the lump sugar into an iron saucepan with a dessertspoonful of cold water ; let it boil until it is a dark brown colour, stirring it to prevent burning. Warm the milk, mix the browned sugar with it. Beat up the eggs, add them to the milk, and pour over the bread, etc., in the bowl. Put all into a well-buttered basin or mould, cover with a buttered paper, and steam for one hour and a half. Serve with apricot jam sauce (p. 129). Cream makes this pudding richer; if used, less milk is needed. Frugality Pudding 6 oz. Pieces Stale Bread 1 ,, Butter I) j Pint Milk (or rather less) 1 oz. Sugar [Lemon l Teaspoon ful Grated Rind of 166 MIDDLE CLASS COOKERY BOOK PART II