Half a pound of Carolina Rice. I Four ounces of lump Sugar.
Pint and a half of Milk. | Four good cooking Apples.
A little Nutmeg✪ Snow Balls.
Wash the rice in a strainer, and pick it over carefully.
Put it into a saucepan with the milk, and cook it
until the milk is thick ; add the sugar and nutmeg,
stirring all the time. Peel and core the apples. Wet the
corners of a clean cloth, and spread them over with rice.
Place an apple in each centre, adding a little sugar and
a clove in each. Work the rice up so as to form a crust
all round. Tie up securely and boil half an hour. (A
ball in each corner.)
319. Snow Pudding.
Ingredients.
Eight ounces of Sugar. I Three Lemons.
Quarter of an ounce of Yege- Whites of three Eggs,
table Gelatine. | Half a pint of Water✪ Snow Pudding.
Soak the gelatine in the water, add the grated rind
and juice of the lemons and the sugar. Boil all to-
gether for a few minutes, let it cool, then add the well-
whipped whites of eggs. Mix well together, put into a
mould to set till next day, or may be served at once in
a glass dish.
SWEETS
157
320. Snowdon Pudding.
Ingredients.
Eight ounces of white Bread
crumbs.
Six ounces of Albene.
Three ounces of Sugar.
Three tablespoonfuls of
(peach or apricot).
Whites of four Eggs✪ Snowdon Pudding.
Jam
Mix the bread-crumbs and Albene together with the
sugar and jam ; add the well-beaten whites of eggs last
thing. Steam in a well -greased basin for about three
hours. Serve with a sauce of the same jam as used in
the pudding, and whipped cream.
321. Spotted Dick.
Ingredients.
Six ounces of Flour.
Four ounces of Sultanas,
Iiaisins.
or
Three ounces of Albene.
One teaspoonful of Baking-
powder.
Water✪ Spotted Dick.
Chop the Albene as you would suet, and mix it into
the flour with the sultanas (or raisins) and the baking-
powder. Add as much water as will make a paste
thick enough to roll out, as for roly-poly pudding or
jam roll. When rolled out fold over and put into a
pudding cloth and boil for about one hour.
322. Stewed Apples and Peach Jam.
Eight ounces peach
bottled Peaches).
Four ounces of Sugar.
Ingredients.
Jam (or Half-pint of Water.
Six or eight large even- sized
Apples.
Two gills of Cream✪ Stewed Apples and Peach Jam.
Boil the sugar and water together for half an hour,
Have the apples ready peeled, and cored, and put them
158
THE APSLEY COOKERY BOOK
into the sugar and water ; let them stand to simmer for
four or five hours very slowly (they must be cooked, but
not broken). Take out the apples very carefully and
fill them with the peach jam. Whip the cream and
put a little on each apple. Pour the syrup round and
serve.
323. Stewed Figs.
The best way to ensure dried figs being soft is to soak
them overnight in cold water, and then stew them in a
jar in the oven, gently, for several hours. A little ginger
or a few drops of lemon-juice is an improvement.
324. Strawberry or Gooseberry Fool.
Ingredients.
One pound of either Fruit. I One gill of Water, or Milk.
Half pound of Sugar. | One gill of Cream✪ Strawberry or Gooseberry Fool.
Cook the fruit in the water (or milk) with the sugar,
for twenty minutes, or until tender and well cooked ;
then rub through a sieve with a wooden spoon. When
the fruit is cold add the cream, mix well, and serve
cold.
325. Strawberry Pudding.
Ingredients.
Four ounces of Flour.
Two ounces of Butter or Albene.
Half a teaspoonful of Bicarbonate
of Soda.
One ounce of castor Sugar.
Whites of two Eggs. ✪ Strawberry Pudding
Page 70 · 8 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Half a pound of Carolina Rice. I Four ounces of lump Sugar.
Pint and a half of Milk. | Four good cooking Apples.
A little Nutmeg.
Wash the rice in a strainer, and pick it over carefully.
Put it into a saucepan with the milk, and cook it
until the milk is thick ; add the sugar and nutmeg,
stirring all the time. Peel and core the apples. Wet the
corners of a clean cloth, and spread them over with rice.
Place an apple in each centre, adding a little sugar and
a clove in each. Work the rice up so as to form a crust
all round. Tie up securely and boil half an hour. (A
ball in each corner.)
319. Snow Pudding.
Ingredients.
Eight ounces of Sugar. I Three Lemons.
Quarter of an ounce of Yege- Whites of three Eggs,
table Gelatine. | Half a pint of Water.
Soak the gelatine in the water, add the grated rind
and juice of the lemons and the sugar. Boil all to-
gether for a few minutes, let it cool, then add the well-
whipped whites of eggs. Mix well together, put into a
mould to set till next day, or may be served at once in
a glass dish.
SWEETS
157
320. Snowdon Pudding.
Ingredients.
Eight ounces of white Bread
crumbs.
Six ounces of Albene.
Three ounces of Sugar.
Three tablespoonfuls of
(peach or apricot).
Whites of four Eggs.
Jam
Mix the bread-crumbs and Albene together with the
sugar and jam ; add the well-beaten whites of eggs last
thing. Steam in a well -greased basin for about three
hours. Serve with a sauce of the same jam as used in
the pudding, and whipped cream.
321. Spotted Dick.
Ingredients.
Six ounces of Flour.
Four ounces of Sultanas,
Iiaisins.
or
Three ounces of Albene.
One teaspoonful of Baking-
powder.
Water.
Chop the Albene as you would suet, and mix it into
the flour with the sultanas (or raisins) and the baking-
powder. Add as much water as will make a paste
thick enough to roll out, as for roly-poly pudding or
jam roll. When rolled out fold over and put into a
pudding cloth and boil for about one hour.
322. Stewed Apples and Peach Jam.
Eight ounces peach
bottled Peaches).
Four ounces of Sugar.
Ingredients.
Jam (or Half-pint of Water.
Six or eight large even- sized
Apples.
Two gills of Cream.
Boil the sugar and water together for half an hour,
Have the apples ready peeled, and cored, and put them
158
THE APSLEY COOKERY BOOK
into the sugar and water ; let them stand to simmer for
four or five hours very slowly (they must be cooked, but
not broken). Take out the apples very carefully and
fill them with the peach jam. Whip the cream and
put a little on each apple. Pour the syrup round and
serve.
323. Stewed Figs.
The best way to ensure dried figs being soft is to soak
them overnight in cold water, and then stew them in a
jar in the oven, gently, for several hours. A little ginger
or a few drops of lemon-juice is an improvement.
324. Strawberry or Gooseberry Fool.
Ingredients.
One pound of either Fruit. I One gill of Water, or Milk.
Half pound of Sugar. | One gill of Cream.
Cook the fruit in the water (or milk) with the sugar,
for twenty minutes, or until tender and well cooked ;
then rub through a sieve with a wooden spoon. When
the fruit is cold add the cream, mix well, and serve
cold.
325. Strawberry Pudding.
Ingredients.
Four ounces of Flour.
Two ounces of Butter or Albene.
Half a teaspoonful of Bicarbonate
of Soda.
One ounce of castor Sugar.
Whites of two Eggs.