Cut the steak in small pieces, and lay it in the bottom of
a stew-pan. Add the vegetables, cut in slices ; season with
salt and pepper. Pour in half a pint of cold water. Cover,
and let heat while the crust is being prepared. Make a stiff
paste with the flour, suet, baking-powder, salt, and as little
water as possible. Poll out exactly the size of the stew-pan.
Fit closely above the vegetables. Simmer for two hours,
keeping the lid of the pan closed. Serve the meat and vege-
tables in a bot dish, pour the gravy over, and lay the crust
cut into four pieces on top.
BISCUIT PUDDING.
1 cupful broken biscuit
or cake.
4 pint milk.
2 eggs.
1 oz. butter.
Sugar to taste.
Frequently there is an accumulation of biscuits and cakes
in the house. The whole of these, provided they are not
musty, may be made into light puddings. Break the calces
into a basin, and pour the boiling milk on them. Sweeten
and flavour to taste. When cool, add the beaten eggs. Put
into a shape, and steam for half an hour. When ready, turn
the pudding into a dish, and pour sweet sauce around it.
Serve hot.
TREACLE PUDDING.
4 lb. bread crumbs.
4 lb. flour.
4 lb. suet.
1 teaspoonful ground
ginger.
4 lb. treacle.
4 teaspoonful carbonate
of soda.
4 teaspoonful salt✪ Treacle Pudding.
2 eggs.
Chop the suet finely, beat the eggs, warm the treacle, and
mix all the ingredients to the consistency of porridge. 'Butter
and paper a shape, pour the pudding into it, cover with a
buttered paper, and steam for about two hours.
110
RICE RISSOLES — MACARONI PUDDING.
This makes an excellent cake, if put into a well- buttered
tin shape, and baked for two hours in a slow oven.
RICE RISSOLES.
I lb. rice.
1 oz. butter.
Cinnamon.
Pat for frying.
1 pint milk.
2 oz. sugar.
2 eggs.
Bread, crumbs✪ Rice Rissoles.
Wash the rice and boil it in the milk. Stir frequently to
prevent burning. When the rice is soft, stir in the butter,
sugar, cinnamon, and the yolk of one egg. Cook over the
fire for a few minutes, then turn on a plate to cool. Roll
small portions into a round shape, like a sausage. When
quite smooth and free from cracks dip each rissole into a
beaten egg, then toss it in bread crumbs until thoroughly
covered, and fry in hot fat for about three minutes to a pale-
brown colour. Drain on porous paper. Serve hot on a
folded napkin, or clean dish paper. Sweet sauce, made with
one table-spoonful of raspberry or currant jelly, dissolved in
half a gill of hot water, may be served separately.
MACARONI PUDDING.
2 oz. macaroni.
1 pint milk.
A little nutmeg.
2 eggs.
2 oz. sugar.
1 oz. butter.
Wash and break the macaroni in small pieces, put it into a
saucepan with hot water and salt to cover it, and boil for
ten minutes. Pour off the water, add the milk and cook
slowly until the macaroni is tender. Add the butter and
sugar, and turn it into a basin to cool. Peat the eggs to a
stiff froth. Mix all thoroughly, and put it into a greased
pie-dish. Grate a little nutmeg over the top, and bake in a
moderately hot oven for about twenty minutes, to a pale-
brown colour. This may be served hot or cold.
Macaroni boiled in milk, with a little sugar, and thickened
with an egg, makes a nice and simple pudding. When merely
boiled in milk, and placed in a tin shape like a ring, it
forms a pretty boundary to hashed meat or mince of any
kind.
SEMOLINA — FIG PUDDING — APPLE CHARLOTTE.
Ill
SEMOLINA PUDDING.
✪ Fig Pudding
Page 62 · 8 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the steak in small pieces, and lay it in the bottom of a stew-pan. Add the vegetables, cut in slices ; season with salt and pepper. Pour in half a pint of cold water. Cover, and let heat while the crust is being prepared. Make a stiff paste with the flour, suet, baking-powder, salt, and as little water as possible. Roll out exactly the size of the stew-pan. Fit closely above the vegetables. Simmer for two hours, keeping the lid of the pan closed. Serve the meat and vegetables in a bot dish, pour the gravy over, and lay the crust cut into four pieces on top.
BISCUIT PUDDING.
1 cupful broken biscuit or cake.
4 pint milk.
2 eggs.
1 oz. butter. Sugar to taste.
Frequently there is an accumulation of biscuits and cakes in the house. The whole of these, provided they are not musty, may be made into light puddings. Break the calces into a basin, and pour the boiling milk on them. Sweeten and flavour to taste. When cool, add the beaten eggs. Put into a shape, and steam for half an hour. When ready, turn the pudding into a dish, and pour sweet sauce around it. Serve hot.
TREACLE PUDDING.
4 lb. bread crumbs.
4 lb. flour.
4 lb. suet.
1 teaspoonful ground ginger.
4 lb. treacle.
4 teaspoonful carbonate of soda.
4 teaspoonful salt.
2 eggs.
Chop the suet finely, beat the eggs, warm the treacle, and mix all the ingredients to the consistency of porridge. 'Butter and paper a shape, pour the pudding into it, cover with a buttered paper, and steam for about two hours.
RICE RISSOLES — MACARONI PUDDING.
This makes an excellent cake, if put into a well- buttered tin shape, and baked for two hours in a slow oven.
RICE RISSOLES.
I lb. rice.
1 oz. butter. Cinnamon.
Pat for frying.
1 pint milk.
2 oz. sugar.
2 eggs.
Bread, crumbs.
Wash the rice and boil it in the milk. Stir frequently to prevent burning. When the rice is soft, stir in the butter, sugar, cinnamon, and the yolk of one egg. Cook over the fire for a few minutes, then turn on a plate to cool. Roll small portions into a round shape, like a sausage. When quite smooth and free from cracks dip each rissole into a beaten egg, then toss it in bread crumbs until thoroughly covered, and fry in hot fat for about three minutes to a palebrown colour. Drain on porous paper. Serve hot on a folded napkin, or clean dish paper. Sweet sauce, made with one table-spoonful of raspberry or currant jelly, dissolved in half a gill of hot water, may be served separately.
MACARONI PUDDING.
2 oz. macaroni.
1 pint milk.
A little nutmeg.
2 eggs.
2 oz. sugar. 1 oz. butter.
Wash and break the macaroni in small pieces, put it into a saucepan with hot water and salt to cover it, and boil for ten minutes. Pour off the water, add the milk and cook slowly until the macaroni is tender. Add the butter and sugar, and turn it into a basin to cool. Peat the eggs to a stiff froth. Mix all thoroughly, and put it into a greased pie-dish. Grate a little nutmeg over the top, and bake in a moderately hot oven for about twenty minutes, to a palebrown colour. This may be served hot or cold.
Macaroni boiled in milk, with a little sugar, and thickened with an egg, makes a nice and simple pudding. When merely boiled in milk, and placed in a tin shape like a ring, it forms a pretty boundary to hashed meat or mince of any kind.
SEMOLINA — FIG PUDDING — APPLE CHARLOTTE.
SEMOLINA PUDDING.
Records on this page
Sea-PieTreacle PuddingBiscuit PuddingRice RissolesMacaroni PuddingFig PuddingApple CharlotteSemolina Pudding