The Apsley cookery book

271. Marmalade Pudding (No. 2). Ingredients. Three ounces of white Bread-crumbs. | Three tablespoonfuls of Marmalade. One ounce of Butter. Well butter a pie-dish and put a layer of breadcrumbs at the bottom, then a layer of marmalade, then another layer of bread-crumbs, and so on, until the dish is full, leaving bread-crumbs on the top. Cut the butter into very small pieces and sprinkle it over the top. Bake in a fairly hot oven for half an hour. 272. Marmalade Pudding (Steamed). Ingredients . One tablespoonful of Flour. T wo tablespoonfuls of Marmalade. Two ounces of Butter. Whites of three Eggs. One ounce of Sugar. Half a pint of Milk. Two drops of Essence of Vanilla. Put the butter into a saucepan and let it melt ; stir in the flour, then add the milk, flavouring, and sugar. Let it boil for fifteen minutes, and add the whipped-up whites of eggs. Butter a basin or mould, and line it with the marmalade, and pour in the mixture, and steam for about half an hour. 273. Marmalade Tartlets. Ingredients. Marmalade. | Paste. Make the paste according to recipe for “ Paste, Puff for Tarts and Tartlets/1 Fill the tartlet cases with marmalade immediately they leave the oven, 274. Melon Compote. Ingredients . Two pounds of Melon. I One teaspoonful of ground Four ounces of Sugar. | Ginger. A Bay leaf. Take off the hard outside of the melon, and remove all the centre ; cut into pieces about the size of a plum. Make a syrup of the sugar flavoured with a little of the melon peel, bay leaf, and the ginger, in about half a pint of water ; let this simmer for about an hour, and pour it over the pieces of melon. 275. Military Pudding. Ingredients. Eight ounces of Bread- or Ruskcrumbs. Six ounces of Butter, or Albene. Four ounces of moist Sugar. Rind and juice of one large Lemon. Any Jam desired. Well mix the butter, crumbs, sugar, and lemon together ; grease a medium-sized baking-dish and spread a layer of jam on the bottom, put the mixture on the top, and bake for about half an hour. 276. Milk Jelly. Ingredients. Quarter of an ounce of Agar Agar. I One ounce of Sugar. One pint of Milk. | Lemon rind to flavour. Soak the agar agar in a very little water all night, then add the boiling milk with the sugar and lemon rind. Let it simmer for five minutes, then strain into a mould ; put it to set until next day. 277. Milk Rice. Ingredients. Four ounces of Rice. One quart of Milk. Nutmeg. Sugar. Wash the rice and put it into a double pan. Boil the milk and pour it over the rice. Let it cook for two hours, and then sweeten with sugar and flavour with nutmeg to taste. Milk rice is very liable to burn, so that it is safer to use a double pan. It takes longer to cook in this way, but it is much more satisfactory. (See “ Hints on Cooking.”) Prepare this exactly as in preceding recipe, “ Milk Rice.” Any other flavouring can be substituted for the nutmeg. A strip of thin lemon peel simmered for the last half-hour in the milk makes an agreeable flavouring. 278. Milk Sago. Ingredients. Four ounces of Sago. One quart of Milk. Nutmeg. Sugar. 279. Mince-meat (No. i). Ingredients. One pound of Raisins. One pound of Currants. One pound and a quarter of Apples. A quarter of a pound each of candied Citron, Orange, and Lemon.