The Apsley cookery book

Make the paste according to recipe for 44 Paste, Puff for Tarts and Tartlets.” Line a shallow eight- or nineinch tin with paste. Put in the bread-crumbs, which must be very fine. Melt the butter, and pour it over the bread-crumbs, and warm the golden syrup and pour that evenly over all. Bake in a hot oven for about twenty minutes. 332. Valentia Pudding. Ingredients. Eight ounces of Bread- or Ruskcrumbs. Three ounces of Valentia Raisins. One ounce of Butter. One pint of Milk. Three ounces of Sugar (castor). Whites of three Eggs. Vanilla or Wine to flavour. Put the milk and butter on to boil. When it boils add the crumbs, sugar, stoned and coarsely-chopped n raisins. Boil for two or three minutes, and put aside to cool. Beat the eggs to a froth, and add them to the cool mixture. Mix well, and flavour to taste. Pour into a greased mould or basin, cover the top with a greased paper, and steam for two hours. Allow the pudding to stand until it shrinks away from the side of the basin, which will be in a minute or two. Turn out carefully on to a hot dish. Serve with a good sweet sauce. 333. Vegetable Marrow Tartlets. Ingredients. Vegetable Marrow (about and a half pounds). White of one Egg. one One tablespoonful of Flour. One teaspoonful of Ginger. Half a pint of Milk. One tablespoonful of Sugar. Peel and remove the seeds of the marrow and cook for twenty minutes in the milk, with the sugar and ginger. When tender, pass through a sieve, return to the saucepan, and add the flour, mixed to a smooth paste, with a little of the milk ; let it thicken, stirring all the time (about five minutes). Remove from the fire, add the well -whipped white of egg. Make some pastry, according to recipe No. 396, fill with the mixture, and bake for twenty minutes. 334. Vermicelli Pudding (No. i). Ingredients. Four ounces of Vermicelli. One pint of Milk. Half the thin rind of a Lemon. A dessertspoonful of Sugar. Half an ounce of Butter. A little grated Nutmeg. Put the milk to simmer with the lemon rind until it is nicely flavoured, then take it out and add the sugar and butter. Throw the vermicelli into plenty of fast-boiling water and let it boil quickly for five minutes, then drain it well. Now stir it into the sweetened milk, and let it boil up, stirring until it boils. Turn it into a pie-dish and grate a little nutmeg over it, and let it bake in a moderate oven for one hour. 335. Vermicelli Pudding (No. 2). Ingredients . One pint of Milk. Two ounces of Vermicelli. Whites of two Eggs. Two tablespoonfuls of castor Sugar. Rind of two Lemons (grated). Put the milk into a double saucepan and let it boil, then sprinkle in the vermicelli, breaking it up a little as you do so. Allow it to boil gently in the milk till it looks clear, and is soft, and about twice its original size. Then add the sugar and grated lemon rinds, and let it cool for five minutes. Add the well-beaten whites of eggs. Pour the mixture into the greased basin, or mould, cover with a greased paper, and steam gently for about half an hour. Turn out carefully and serve hot or cold, garnished with orange fritters made according to recipe for “ Orange Fritters.” 336. Wine Pudding. Ingredients. Eight ounces of stale Cakecrumbs. One wineglass of Sherry.