Middle class cookery book

Break the pieces of bread, crust and crumb, into a basin ; put the milk into a saucepan ; let it boil ; stir in the butter ; when the butter is melted, pour the milk over the bread ; cover the basin with a plate. Break the egg ; beat it up with the sugar to a froth. With a fork beat up the bread till there are no lumps ; add the egg and lemon peel ; beat all well together. Prepare a basin or pudding-mould; pour in the mixture ; cover with a buttered paper ; steam for an hour- and a quarter. When cooked, turn the pudding out, and send it to table with jam, or syrup, or treacle, according to taste. This pudding can be varied in many ways, by adding 2 oz. of sultana raisins, or currants, or two spoonfuls of treacle, etc., or changing the flavour by using some essence instead of lemon peel. Crusts of bread, pieces left from bread cases, etc., are used up in this pudding. A little browned sugar stirred into the milk will disguise the colour of the crusts ; and another egg and more butter make it richer. This pudding can be varied by being baked. Portuguese Rice Milk £ Teacupful Rice 1 Piut Milk Few Drops Yanil 1 oz. Castor Sugar 2 Yolks of Eggs a Flavouring Wash the rice well ; put it in a lined saucepan with the milk ; let it simmer for two hours, or till the rice is so soft that it is like cream. Let it stand to cool for a short time ; stir in the yolks of the eggs and the sugar; put the pan on the fire; let the mixture get hot, but not boil (the eggs will curdle if boiled) ; add the vanilla. When cool, pour into a glass dish and serve cold. This is a nice dish for Rummer. CHAP. XIII PUDDINGS 167 Friar’s Omelette 1 lb. Apples 2 oz. Butter J lb. Bread Crumbs 1 Tablespoon ful Sugar Lemon 2 Cloves Peel, core, and slice the apples ; put them in a pan with the sugar, cloves, rind, and juice of the lemon ; add a few spoonfuls of water, according to the juici- ness of the apples ; let them stew till soft. Spread the butter thickly on the sides and bottom of a pie-dish ; press the bread crumbs on the butter till the dish is thickly lined ; take the lemon rind from the stewed apple ; pour the apple into the pie -dish ; cover with bread crumbs ; bake for half or three-quarters of an hour. When done, turn out the pudding on to a dish ; it should be of a golden brown colour ; sprinkle castor sugar over. A little butter stirred into the stewed apple, just before putting it into the dish, makes the pudding richer. Put the fruit (any kind of fresh fruit that is in season will do) into an enamelled or brass pan, with the sugar; let it stew till soft. Cut very thin slices of bread, sufficient to line a pint basin ; cut off the crust ; when the fruit is cooked, pour it immediately into tire lined basin ; cover over with bread ; put a plate on the top ; place a weight on it ; let the pudding get quite cold. Turn it out on to a dish ; serve with custard or cream. This pudding should be made the day before it is wanted. Sponge-cake or Savoy biscuits can be used if liked. Malvern Pudding 1 lb. Fresh Fruit 3 oz. Sugar A Few very thin Slices of Bread 168 MIDDLE CLASS COOKERY BOOK PART II Pancakes J lb. Flour 2 Eggs 2 oz. Castor Sugar £ Pint Milk \ Teaspoonful Salt £ lb. Clarified Fat or Lard