Chambers's cookery for young housewives

Butter a pudding-disli, and put in a layer of bread and butter, then one of currants; then another layer of bread and butter, and another of currants, and so on till the dish is three parts full. Beat the eggs, with a little ground cinnamon or nutmeg, and some sugar. Add the milk to this, pour it over the bread, and allow it to stand for a time to soak. It will now be ready to be either baked or steamed, as directed for bread puddings. TAPIOCA — SAGO — BATTER — PEAS PUDDING. TAPIOCA PUDDING- SACO i lb. tapioca. 1 quart milk. 4 pint water. PUDDING. 3 eggs. 2 oz. sugar. 2 oz. butter. Put the tapioca into a basin with the water, and let it stand for some hours to swell. Add the milk, and put all into a saucepan over the fire to boil slowly for about an hour. Stir it frequently, and be careful that it does not burn. Then pour it into a basin, stir into it the butter and eggs well beaten • pour it into a buttered pudding-dish, and bake for about half an hour; or, after adding another egg, steam it in a basin or mould for an hour. Sago pudding may be made in the same manner. BATTER OR YORKSHIRE PUDDING. 4 lb. flour. I 2 eggs. 1 pint milk. I Salt. Put the flour and salt into a basin, add to it half the milk, and mix very smoothly, then add the eggs, and mix all well together. Pour on the rest of the milk, and let it stand for half an hour. Grease a deep baking-tin with dripping from the meat, and pour the batter into it. Place the tin either under roasting meat before the fire, or in the oven. When done, turn the pudding into a dish to be carried to table. The usual custom is to cut the pudding in squares. It should have a nicely-browned appearance. When it is cooked before the lire, either turn the pudding, or place the tin for a short time over the fire, or in the oven, to brown the under side. PEAS PUDDING. 4 lb. split peas. I A pinch of sugar. 1 egg. I 1 oz. butter. Pepper and salt. Remove all discoloured peas or shells. Wash the peas and tie them loosely in a cloth, leaving plenty of room for them to swell. Boil them for about an hour, till they are soft. Take the pudding from the water and put it into a basin ; drain away all the water. Open the cloth, and bruise or mash the peas very smoothly with the butter, pepper, salt, sugar, and beaten egg. Then tie it up tightly in a clean cloth, SUET CRUST — BEEFSTEAK AND KIDNEY PUDDING. 107 put it into a pan of boiling water, and boil for half an hour. When it is ready to serve, turn it out of the cloth into a vegetable dish. SUET CRUST. 1 lb. flour. I i lb. suet. I teaspoonful salt. I About 11- gill water. This crust is generally used for boiled puddings. Remove all skin and fibre from the suet, and chop it very finely (sometimes a little flour sprinkled over the suet will aid in speedy chopping). Mix this thoroughly with the flour and salt in a basin, and add enough water to form a stiff paste ; work them together with the hand, and turn the paste out of the basin neatly in one lump on to a floured board ; roll out once with a floured rolling-pin to the thickness required. This crust may be made with half a pound of flour and half a pound of fine bread crumbs, instead of using all flour, and it is then considered by some people to be much lighter and more digestible. BEEFSTEAK AND KIDNEY PUDDING. Suet crust.