The Apsley cookery book

260. Half-Pay Pudding. Ingredients . Eight ounces of Sultanas. Four ounces of Flour. Four ounces of Bread- or Ruskcrumbs. Half a pint of Milk. Two tablespoonfuls of Treacle. Four ounces of Butter, or Albene. Warm the milk, butter, and treacle together; mix the flour, bread-crumbs, and sultanas, and add the liquid ; well mix and steam in a buttered mould or basin for three and a half hours. 261. Hydropathic Pudding. Ingredients. Six slices of stale Bread. I One pound of Currants (red). Four ounces of Raspberries. | Four ounces of Sugar. One gill of Cream. Cook the fruit and sugar together for ten minutes, then dip the slices of bread into the juice, and line a plain pudding basin with it, each piece overlapping. Then fill the basin with the fruit, put a piece of bread on the top, cut the bread round the edge to make it even with the basin ; put a plate over, and a heavy weight on top, and leave it until it sets (which will be in about four hours). Turn out and put the whipped cream on top. (This can be made with various kinds of fruit in season.) 262. Jack Pudding. Ingredients . Three ounces of Rice. One ounce of Sugar. Four Cloves. Rind of half a Lemon. Whites of three Eggs. Six large Apples. One pint of Milk. One tablespoonful of Sherry (or Rum). Put the rice and milk into a double saucepan, with the cloves and lemon rind, and allow them to cook until the milk is thick and creamy ; peel and core the apples, and cook in another saucepan with the sugar ; when well cooked beat them with a wooden spoon until smooth, add the apples to the rice (take out the cloves and lemon rind first), mix well, and add the sherry (or rum). Whip the whites of the eggs to a stiff froth, mix all well together, pour into a well-buttered pie-dish, and bake for half an hour. 263. Jam Pudding. Ingredients. Any kind of Jam. J Paste. Roll out a piece of paste half an inch thick, any quantity, according to the size of the pudding required. Spread over the jam, but leave a margin of an inch all round. Now slightly damp the margin left, and fold the paste very lightly. Wrap it loosely in a wellbuttered paper and steam for four hours. Serve with plain sweet sauce. The paste must be made according to recipe for “ Paste for Puddings.1’ 264. Lemon (or Orange) Jelly. Ingredients . Eight Lemons. Half of an ounce of Vegetable Gelatine. Four ounces of Sugar. Two Oranges. Half a pint of Water. Take the oranges and lemons and grate the rinds, and add it to the strained juice, sugar, and as much water as brings the liquid up to one quart ; put them in a saucepan, and boil for five minutes, then add the gelatine, which has been soaked in a little of the liquid. When dissolved pass all through a jelly-bag or hair sieve ; rinse with cold water a fancy mould, put in the mixture, and allow it to set. Reverse the quantity of oranges and lemons for an orange jelly. 265. Lemon Pudding. Ingredients . Twelve ounces of Bread-crumbs. Four ounces of Albene and Butter mixed. Four ounces of Sugar. Whites of two Eggs. Two Lemons, juice and grated rind. A little Nutmeg.