Chambers's cookery for young housewives

Mix the minced suet with the bread crumbs, the flour, the currants washed and picked, a little powdered cinnamon, SUET DUMPLINGS — BREAD PUDDING. grated nutmeg, and a very little salt. Add as much milk as will make a soft dough. Beat all together, tie in a cloth prepared as directed, and boil for three hours. Serve with caudle, or any simple sweet sauce. SUET OR PLAIN DUMPLINGS. 1 lb. flour. I l teaspoonful salt. £ lb. suet. I Water. These are sometimes served with boiled salt beef. Mince the suet very fine ; mix it with the flour and salt ; and moisten with water to the consistency of dough. Divide it into ten pieces, and roll them into round dumplings, put them into boiling water, and boil for an hour and a half, taking care that they do not stick to the bottom of the pot. To prevent this, a plate may be placed in the pot. BREAD PUDDING. 1 pint milk. 2 eggs. :i lb. currants, j lb. candied peel. 2 cupfuls stale bread. 2 oz. butter or minced suet. 3 oz. sugar. Cinnamon. Boil the milk, and pour it over the broken bread in a basin. Cover it for ten or fifteen minutes, to allow the bread to swell. Then beat or mash it up to make a fine pulp, and stir in the suet or butter. Beat the eggs, with a little cinnamon, grated lemon-peel, and sugar to taste. Stir all together; and add the candied peel cut into small pieces, and the currants cleaned and picked. The pudding may be either steamed or baked. If to be steamed, put it in a well-buttered pudding shape or basin, with a buttered paper fastened over it. Put the basin in a saucepan with boiling water to come about three parts up the basin; put a tightly-fitting lid on the pan, and let the Avater boil around the pudding for an hour, adding more Avater if required, but do not let the Avater cover the basin. Serve Avith sweet sauce. If to be baked, put the pudding into a buttered baking-dish, and bake in an oven for about half an hour. Sift sugar over it, and serve hot or cold. IUCE — CUSTARD — BREAD AND BUTTER BUDDING. RICE PUDDING. 2 oz. rice. 1 pint milk. 1 oz. butter or suet. 1 oz. sugar. 2 eggs. Cinnamon or nutmeg. Wash the rice. Put it into a saucepan, with enough cold water to cover it; place the pan over the fire, and as soon as the water boils pour on the milk. Stir frequently to prevent burning, and boil until the rice is quite soft. Then put it into a basin, stir in the butter, or the suet minced. When cool, add the eggs beaten, with a little ground cinnamon, grated nutmeg or lemon, and sugar. Mix well together. It may be either steamed or baked, as directed for bread pudding. CUSTARD PUDDING. 4 eggs. I 2 oz. sugar. -A pint milk. I 1 oz. butter. A little grated nutmeg. Take the yolks of four and the whites of two eggs, beat them well with the sugar and seasonings, and pour on the milk, stirring all the time. The pudding may be either baked or steamed. If steamed, it will require half an hour; if baked, about twenty minutes in a moderately hot oven, and the dish must not be moved after it is put into the oven until the eggs are set, or the custard is apt to become curdled. BREAD AND BUTTER PUDDING. 4 slices bread and butter. 1 pint milk. } lb. currants. 3 eggs. 2 oz. sugar. Cinnamon.