Modern cookery, in all its branches

To make a very good and light Yorkshire pudding, take an equal number of eggs and of heaped tablespoonsful of flour, with a tea- spoonful of salt to six of these. Whisk the eggs well , strain, and mix them gradually with the flour, then pour in by degrees as much new milk as will reduce the batter to the consistence of rather thin cream. Tne tin which is to receive the pudding must have been placed for some time previously under a joint that has been put down to roast one of beef is usually preferred. Beat the batter briskly and lightly the instant before it is poured into the pan, watch it carefully that it may not burn, and let the edges have an equal share of the fire. When the pudding is quite firm in every part, and well-coloured on CHAP. XXI.] BAKED PUDDINGS. 4-11 the surface, turn it to brown the under side. This is best accom- plished by first dividing it into quarters. In Yorkshire it is made much thinner than in the south, roasted generally at an enormous fire, and not turned at all : currants there are sometimes added to it. Eggs, 6 ; flour, 6 heaped tablespoonsful, or from 7 to 8 oz. ; milk, nearly or quite 1 pint ; salt, 1 teaspoonful : 2 hours. Obs. — This pudding should be quite an inch thick when it is browned on both sides, but only half the depth when roasted in the Yorkshire mode. The cook must exercise her discretion a little in mixing the batter, as from the variation of weight in flour, and in the size of eggs, a little more or less of milk may be required : the whole should be rather more liquid than for a boiled pudding. COMMON YORKSHIRE PUDDING. Half a pound of flour, three eggs (we would recommend a fourth), rather more than a pint of milk, and a teaspoonful of salt. NORMANDY PUDDING. (GOOD.) Boil, until very soft and dry, eight ounces of rice in a pint and a half, or rather more, of water,* stir to it two ounces of fresh butter and three of sugar, and simmer it for a few minutes after they are added ; then pour it out, and let it cool for use. Strip from the stalks as many red currants, or Kentish cherries, as will fill a tart- dish of moderate size, and for each pint of the fruit allow from three to four ounces of sugar. Line the bottom and sides of a deep dish with part of the rice ; next, put in a thick layer of fruit and sugar ; then one of rice and one of fruit alternately until the dish is full. Sufficient of the rice should be reserved to form a rather thick layer at the top : smooth this equally with a knife, sift sugar thickly on it, or brush it with good cream, and send the pudding to a moderate oven for half an hour, or longer, should it be large. Morelia cher- ries, with a little additional sugar, make an excellent pudding of this kind. COMMON BAKED RAISIN PUDDING. Beat well together three-quarters of a pound of flour, the same quantity of raisins, six ounces of beef- suet, finely chopped, a small pinch of salt, some grated nutmeg, and three eggs which have been thoroughly whisked, and mixed with about a quarter of a pint of milk, or less than this, should the eggs be large. Pour the whole into a buttered dish, and bake it an hour and a quarter. For a large pudding, increase the quantities one half. * A quart of milk can be substituted for this ; but with the fruit, water perhaps answers better. 442 MOLERN COOKERY. [chap. xxi.