The encyclopædia of practical cookery

(10) Skin and chop very fine lib. of beef-suet; warm 1 pint of milk and lib. of molasses and mix them together; beat four eggs very light and stir them into the warmed milk and molasses, 1 table-spoonful at a time, alternately with small quantities of chopped suet and Cornflour. Be sparing with the latter, only adding sufficient to make a batter of the mixture. When all the suet and eggs are used up, add 1 teaspoonful of grated nutmeg and powdered cinnamon, and a little grated lemon-peel. When the pudding is thoroughly well mixed, dip a cloth in boiling water, squeeze the water from it and dredge with flour, put the pudding into it, and tie up, leaving it room to swell. Plunge it into a saucepan of boiling water, and boil for three hours without letting the boiling cease for an instant. Serve hot with wine sauce. Cornflour — continued. (11) Boil 1 pint of water with 2 table-spoonfuls of caster sugar in it ; sprinkle in gradually 2 breakfast-cupfuls of Cornflour, and stir it over the fire for five minutes. Mix in 1 breakfast-cupful of finely-chopped suet, one beaten egg, the grated rind of one lemon, and 1 pinch of salt. Damp a puddingcloth, flour it, place it in a bowl, and pour in the batter ; tie the cloth loosely so as to leave room to swell, which it should do to nearly double its original bulk, and boil for five hours. Serve with sweet wine sauce. (12) Indian. — Put lib. of Cornflour into a basin, pour over 2 pints of water, and let it soak in a warm place for twelve Hours. Pass the liquor through a coarse cloth into a saucepan, add lib. of sugar, and boil, stirring continually ; when it begins to thicken, add 6oz. of lard or butter, warmed, with a few white cardamoms and sticks of cinnamon, and continue to cook until the mixture is quite thick. Put it into a wellbuttered mould or basin, let it get cold, turn it out on to a dish, and serve. (13) Put lib. of lard or butter into a saucepan, melt it, add lib. of browned Cornflour and a few white cardamoms and sticks of cinnamon, stir well until the Cornflour commences to colour, add lib. each of blanched almonds and stoned raisins, also a syrup made with lib. of sugar to 1 pint of water, and continue to cook and stir until the preparation thickens. Pour it into well-buttered moulds, let them get cold, turn them out, and serve. Cornflour Pudding made with Cowslip Wine. — Put 2 table-spoonfuls of Cornflour into a basin with 2 tablespoonfuls of cream, and beat in the yolks of two eggs. Put 3 breakfast-cupfuls of cowslip wine into a saucepan on the fire, heat it without boiling, stir in the Cornflour, sweeten to taste, and stir continually until the preparation is quite thick. Pour it into a damped mould, let it set, turn it out, and serve. This is an excellent dish for an invalid. Cornflour Puffs. — (1) Put lqt. of milk into a saucepan, and when it boils stir in gradually 8 piled table-spoonfuls of Cornflour, 4 table-spoonfuls of moist sugar, and a grated nutmeg. Stir vigorously over the fire and let it boil for fifteen minutes, take it off, and set it away to cool. Beat eight eggs to a light