A guide to modern cookery

Cook in the oven for twenty minutes ; transfer the preparation to another saucepan, and add to it six egg-yolks, two and a half oz. of butter, and the whites of four eggs beaten to a stiff froth. Pour the whole into a well-buttered cylinder-mould, sprinkled with tapioca, and poach in the dain-marie until the preparation ¢ seems resilient to the touch. Let the pudding stand for seven or eight minutes before turning it out. Serve an English custard, a sabayon or a fruit sauce as accompaniment. 2494—SAGO PUDDING Proceed as above, but substitute sago for the tapioca, and sprinkle the inside of the mould with sago. The treatment and adjuncts are the same. 2495—SEMOLINA PUDDING Proceed as for No. 2493, but use semolina instead of tapioca, and sprinkle the mould with granulated semolina, 2496—VERMICELLI PUDDING Proceed as for No. 2493, but use vermicelli, and sprinkle the mould with bits of vermicelli, which should not be broken up overmuch. 2497—FRESH-NOODLE PUDDING Proceed in exactly the same way as for No. 2493. 2498—ENGLISH TAPIOCA, SAGO, AND SEMOLINA PUDDINGS, ETC. Whatever be the paste used, it should be cooked in very slightlysugared milk, flavoured according to fancy, and in the quantities given above. Thicken by means of two eggs per pint of the preparation ; pour the whole into a buttered pie-dish, and cook in the oven in a dain-marie. N.B.—All English puddings of this class are made in the same way, and, as already stated, are served in the dish in which they have © cooked. 2499—BRAZILIAN PUDDING Make the preparation for tapioca pudding and pour it into a mould, clothed with sugar cooked to the caramel stage. Poach in a dazn-marie and serve plain. 2500—CHEVREUSE PUDDING This is semolina pudding served with a Sabayon, flavoured with kirsch. 2501—RICE PUDDING Prepare the rice as directed under No. 2404, and mix with it (per lb. of raw rice) the whites of fifteen eggs beaten to a stiff froth. Mould in buttered moulds sprinkled with raspings. The cooking and the adjuncts are the same as for Nos. 2493, 2494, etc. 2502—ENGLISH RICE PUDDING The quantities for this pudding are: six oz. of rice, one quart of milk (flavoured according to fancy), two oz. of sugar and three oz. of butter. The grains of rice should be kept somewhat firm, but the whole should be rather liquid. Thicken with three eggs ; cook the preparation in the oven, in a pie-dish ; and on taking the pudding out of the oven sprinkle its surface with icing sugar. 2503—RICE AND CHOCOLATE PUDDING Add two oz. of chocolate to every lb. of the preparation of rice, made after No. 2404, and combine therewith the whites of three eggs beaten to a fairly stiff froth; pour the preparation into a buttered pie-dish, and cook in the oven. Serve some chocolate custard (combined with its bulk of whisked cream) separately. : N.B.—This sweet may be served hot or cold. SOUFFLED PUDDINGS. 2504—SAXON PUDDING Work four oz. of butter to a pomade in a basin. Add four oz. of powdered sugar and four oz. of sifted flour, and dilute with two-thirds pint of boiled milk. Boil this preparation, stirring it the while; and dry it over a fierce fire as in the case of a panada for a “ Pate a choux.” Take off the fire ; thicken with five egg-yolks ; and then carefully mix with it the five whites beaten to a stiff froth. Pour into well-buttered moulds, and poach in a dazn-marie. As an accompaniment serve an English custard or a Sabayon, flavoured according to fancy.