The Dudley book of cookery and household recipes

Take one quart of new milk, let it come to the boil. Then stir gently into the milk three tablespoonsful of French tapioca. Let this cook, then turn it into a basin to cool — a little sugar may be added if liked. When cool stir in a pint of thick cream. Pour into a glass dish or silver bowl and serve cold. ¥ HOMINY PUDDING For a small Pudding Take one pint of milk. Let it come to the boil, and work in two tablespoonsful of hominy. Stir until it is well mixed. Let it cook for twenty minutes, then add one gill of cream and a little sugar. Put a little more cream over the pudding before baking it in the oven to give it a good brown skin. TAPIOCA A LA CREME r 1 1 AKE half a teacupful of tapioca ; put it into a J- saucepan. Cover it over with some good sweet milk, and let it boil until quite soft. Then beat up half a pint of cream very stiff ; mix the tapioca with it and add a little sugar. This can be served either hot or cold. PRINCES PUDDING THREE fresh eggs, and the weight of the eggs in -L butter and in flour. Beat the butter to a cream, add the eggs one at a time, then the flour, and a few tablespoonsful of raspberry jam, a little carbonate of soda diluted in a little milk. Work all together for six minutes, put in a mould and steam for two hours. ¥ BARLEY PUDDING Take two handfuls of pearl barley ; put in stewpan with enough water to cover it. Let this partly boil, then add milk to finish cooking. When done add one gill of cream and a little sugar. Place in the oven to brown over. ¥ POUDING GRIMALDI PUT a layer of thick vanilla custard into a glass bowl and cover with any kind of fruit you have prepared in a thick red syrup. Then cover the fruit with whipped cream, and sprinkle grated chocolate on the top. When raspberries are in season this is very good done with vanilla ice and thick compote of raspberries. LEMON PUDDING A QUARTER pound of butter, sugar, six ounces bread crumbs, two eggs, rind and juice of one lemon. Work well the butter and sugar to a cream. Next work in eggs gradually, lastly the bread crumbs and lemon. Steam in plenty of steam for twenty-five minutes. POUDING A L’AMERICAINE Line a bombe mould with puff paste. Bake in the oven a nice brown colour. Have ready any kind of iced cream. Fill up the bombe with it and turn it out on a dish. Pour boiling chocolate over the top and serve at once. CREME BRULEE Make a custard of two yolks and two whole eggs, about a pint of milk and cream, with two tablespoonsful of caramel. Steam in oven till just set. When cold pour cream on the top and serve. POUDING AUX CERISES COOK some rice in new milk until nice and soft and pretty stiff, then add the yolks of four eggs and the whites whipped. Steam in a mould with a pipe for three-quarters of an hour. Serve with stoned cherries round that have been cooked in syrup and plenty of brandy in syrup. Thicken with arrowroot or potato flour (the syrup), and serve with whipped cream in centre. MOUSSELINE PUDDING The weight of one egg of butter, sugar and flour. Mix the sugar and butter well together. Break in one egg, and add the flour by degrees. Break in a second egg and a pinch of yeast powder and mix well. Put the mixture into a plain mould well buttered and steam for half an hour. ANOTHER RECIPE