1 lb. semolina. 2 oz. sugar. 2 eggs. 1} pints milk. A oz. butter. Flavouring✪ Semolina Pudding. lloil milk in a saucepan ; add the semolina, and boil for five minutes, stirring constantly ; put in the sugar and butter, and mix the whole. Let these ingredients stand in the sauce- pan to cool, heat up the eggs, and stir them amongst the semolina, adding a flavouring of orange or lemon. Pour the pudding into a buttered mould, cover it with a buttered paper, and steam for an hour. Ground Pice may be treated in the same way. FIG PUDDING. A lb. figs. \ lb. apples. 1 lb. suet. 2 eggs. 1 oz. flour. 6 oz. sugar. 6 oz. bread crumbs. \ teaspoonful salt. \ teaspoonful nutmeg. A little milk. Chop finely the figs, the apples pared and cored, and the suet. Mix these with the sugar, bread crumbs, flour, salt, and nutmeg ; beat the eggs until light, add them with enough milk to moisten the other ingredients; press the mixture into a buttered shape, and boil for four hours. Serve hot with sweet sauce. APPLE CHARLOTTE. 2 lb. apples, i lb. sugar. 1 lemon. 1 gill water. Thin bread. Butter. Take good cooking apples; peel, slice, core, and place them in a stew-pan with the sugar, water, and the rind of the lemon, and stir until boiling ; let them simmer for an hour or so, until they are reduced to about one half the quantity. Remove the stew-pan from the fire and take out the lemon- rind. Now take a thin slice of the crumb of bread, and cut it into quarters. Dip these pieces in melted butter, and put them at the bottom of a tin mould. Line the sides of the mould inside with thin bread dipped into the melted butter. Rut the apples in the centre of the mould, and cover with a round of bread dipped in butter. Bake in a hot oven until the bread is brown and crisp. Turn the charlotte out on to a hot dish, and serve hot. 112 COILED CUSTARD — CALF’S FOOT JELLY. BOILED CUSTARD. i pint milk. I 3 eggs. J stick cinnamon. I 1 oz. sugar✪ Boiled Custard. Boil the milk, cinnamon, and sugar together. Beat the yolkk of three eggs with the white of one, anil strain them into another dish. When the milk boils, take it off the fire, and pour it on to the eggs, stirring all the time. Return these to the saucepan, and set it on the fire, stirring constantly until the custard thickens, then turn it immediately into a basin, and stir until it is cool and thick. When time permits, the milk, eggs, &c., may be put into a jug or jar placed in a saucepan of hot water over the fire, and the contents of the jar stirred until thick ; then the jar should be taken from the hot water, and the custard stirred until it is nearly cold. When it is ready it should be of the consistency of thick cream. Pour it into custard glasses. When they are fdled, grate a little nutmeg over them. STOCK FOR CALF’S-FOOT JELLY.

AI-modernized reading of the original text

1 lb. semolina. 2 oz. sugar. 2 eggs. 1} pints milk. A oz. butter. Flavouring. Boil milk in a saucepan ; add the semolina, and boil for five minutes, stirring constantly ; put in the sugar and butter, and mix the whole. Let these ingredients stand in the saucepan to cool, heat up the eggs, and stir them amongst the semolina, adding a flavouring of orange or lemon. Pour the pudding into a buttered mould, cover it with a buttered paper, and steam for an hour. Ground Pice may be treated in the same way. FIG PUDDING. A lb. figs. \ lb. apples. 1 lb. suet. 2 eggs. 1 oz. flour. 6 oz. sugar. 6 oz. bread crumbs. \ teaspoonful salt. \ teaspoonful nutmeg. A little milk. Chop finely the figs, the apples pared and cored, and the suet. Mix these with the sugar, bread crumbs, flour, salt, and nutmeg ; beat the eggs until light, add them with enough milk to moisten the other ingredients; press the mixture into a buttered shape, and boil for four hours. Serve hot with sweet sauce. APPLE CHARLOTTE. 2 lb. apples, i lb. sugar. 1 lemon. 1 gill water. Thin bread. Butter. Take good cooking apples; peel, slice, core, and place them in a stew-pan with the sugar, water, and the rind of the lemon, and stir until boiling ; let them simmer for an hour or so, until they are reduced to about one half the quantity. Remove the stew-pan from the fire and take out the lemonrind. Now take a thin slice of the crumb of bread, and cut it into quarters. Dip these pieces in melted butter, and put them at the bottom of a tin mould. Line the sides of the mould inside with thin bread dipped into the melted butter. Put the apples in the centre of the mould, and cover with a round of bread dipped in butter. Bake in a hot oven until the bread is brown and crisp. Turn the charlotte out on to a hot dish, and serve hot. COILED CUSTARD — CALF’S FOOT JELLY. BOILED CUSTARD. i pint milk. I 3 eggs. J stick cinnamon. I 1 oz. sugar. Boil the milk, cinnamon, and sugar together. Beat the yolkk of three eggs with the white of one, anil strain them into another dish. When the milk boils, take it off the fire, and pour it on to the eggs, stirring all the time. Return these to the saucepan, and set it on the fire, stirring constantly until the custard thickens, then turn it immediately into a basin, and stir until it is cool and thick. When time permits, the milk, eggs, &c., may be put into a jug or jar placed in a saucepan of hot water over the fire, and the contents of the jar stirred until thick ; then the jar should be taken from the hot water, and the custard stirred until it is nearly cold. When it is ready it should be of the consistency of thick cream. Pour it into custard glasses. When they are fdled, grate a little nutmeg over them. STOCK FOR CALF’S-FOOT JELLY.

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Fig PuddingApple CharlotteSemolina PuddingBoiled Custard

Chambers's cookery for young housewives