* The packet of blanc-mango powder referred to in these Recipes is one '
of those contained in the ^ or Is boxes, of which there are two in the 6d
lx)xes and four in the le bo.x.
108 TRIED FAVOURITES COOKERY BOOK.
Bread Puddingy (2).
i lb. Bread, 8 oz. Sugar, 1 Egg, 2 oz. Currants, 2 oz. Eaisins, i pint Milk,
Nutmeg, grated Lemon Eind.
Soak the bread 1 hour in cold water, drain it, add the currants,
sugar, &c., the egg well beaten, and milk. Pour all into a greased
pie-dish and bake 1 hour.
Bread Pudding:, Steamed.
J lb. Bread✪ Bread Pudding (2) (2 thick slices), 2 tablespoonfuls Marmalade, i pint Milk, 2 Eggs,
1 oz. Sugar.
Boil milk and pour over bread, cover it and stand 10 minutes,
beat to pulp with fork. Add eggs well beaten, and 1 tablespoonful
marmalade. Butter a mould, and spread the remainder of the mar-
malade over the bottom. Pour in pudding and cover with buttered
paper and steam 1 hour. Turn out, allowing the marmalade to fall
round it like a sauce. Sultanas may be used instead of marmalade.
Bread Pudding:, Boiled.
1 breakfastcupful grated Bread, 1 teacupful Flour, 2 tablespoonfuls Sugar,
i lb. Sultana Eaieins, J lb. minced Suet, 1 teaapoonful grorind Cinnamon,
1 teaspoonful Baking Powder, 1 breakfastcupful Milk.
Clean the raisins, mix all the dry ingredients in a basin, add the
milk, and mix thoroughly. Pour into a buttered pudding basin, cover
with a greased paper, and steam for not less than 1^ hours. Serve
hot.
Brown Pudding:.
3 oz. Suet, 3 teacupfuls Self-raising Flour, 3 tablespoonfuls Treacle
or Syrup, 1 teacupful Sultanas, 1 teacupful Currants, flavouring of Nut-
meg or Ginge✪ Brown Puddingr.
Mix all these with butter-milk if possible, and steam 3 hours.
Cabinet Pudding:, Steamed (1).
Butter a mould, prepa're two cupfuls of bread crumbs, clean and
cut up one half cupful raisins and currants ; make a custard by beat-
ing 1 egg, 1 cupful of milk, 1 tablespoonful of sugar, 1 half salt-
spoonful of sal✪ Cabinet Pudding, Steamed (1)t. Place the bread and fruit in alternate layers in the
mould, pour in the custard, and steam ^ hour. Serve with the follow-
ing lemon sauce: — Boil 2 cupfuls of hot water and 1 cupful of sugar
together 6 minutes, then stir in 3 heaped teaspoonfuls of corn-flour
wet in a little cold water ; cook 8 or 10 minutes, add the juice and
rind of 1 lemon, stir in 1 tablespoonful of butter ; when melted, serve.
Cabinet Pudding: (2).
Butter a mould, and All it with alternate layers of hard sponge-
cake and jam ; pour over it a custard made with 3 eggs well whisked,
and two cupfuls of milk. Steam for ^ hour.
Cake Pudding:.
i lb. Self-raising Flour, 2 oz. Butter, and 1 oz. Lard, 6 oz. sifted
Sugar, 1 gill Milk, and 1 Egg✪ Cake Pudding.
Beat to a cream, pour into buttered tin, and bake in quick oven
for 20 minutes.
Canary Puddmg:.
The weight of 3 eggs in Butter and Flour, and, the weight of 2 in Sugar,
3 Eggs, a little essence of Lemon, and a teaspponful of Baking Powder.
Beat the butter and sugar tyo a cream, sift in flour, add eggs
(having beaten yolks and whites separately), lastly baking powder,
and steam for 2 hours.
TRIED FAVOURITES COOKERY BOOK.
109
Carrot Pudding:.
1 breakfastcupful grated Carrots, do. Bread Crumbs, do. minced Suet, do.
cleaned Currants, do. chopped Raisine, do. Flour, do. Milk, pinch of Salt,
and about i teaspoonful Soda.
Boil 3 or 4 hours, the longer the better.
Castel House Pudding:.
1 lb. Flour, 4 lb. Suet. 1 lb. Eaisins, 2 Eggs, about 4 pint of Milk, 1 table-
Page 105 · 4 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
* The packet of blanc-mango powder referred to in these Recipes is one ' of those contained in the ^ or Is boxes, of which there are two in the 6d lx)xes and four in the le bo.x.
Bread Pudding (2).
i lb. Bread, 8 oz. Sugar, 1 Egg, 2 oz. Currants, 2 oz. Eaisins, i pint Milk, Nutmeg, grated Lemon Eind.
Soak the bread 1 hour in cold water, drain it, add the currants, sugar, &c., the egg well beaten, and milk. Pour all into a greased pie-dish and bake 1 hour.
Bread Pudding, Steamed.
J lb. Bread (2 thick slices), 2 tablespoonfuls Marmalade, i pint Milk, 2 Eggs, 1 oz. Sugar.
Boil milk and pour over bread, cover it and stand 10 minutes, beat to pulp with fork. Add eggs well beaten, and 1 tablespoonful marmalade. Butter a mould, and spread the remainder of the marmalade over the bottom. Pour in pudding and cover with buttered paper and steam 1 hour. Turn out, allowing the marmalade to fall round it like a sauce. Sultanas may be used instead of marmalade.
Bread Pudding, Boiled.
1 breakfastcupful grated Bread, 1 teacupful Flour, 2 tablespoonfuls Sugar, i lb. Sultana Eaieins, J lb. minced Suet, 1 teaspoonful ground Cinnamon, 1 teaspoonful Baking Powder, 1 breakfastcupful Milk.
Clean the raisins, mix all the dry ingredients in a basin, add the milk, and mix thoroughly. Pour into a buttered pudding basin, cover with a greased paper, and steam for not less than 1^ hours. Serve hot.
Brown Pudding.
3 oz. Suet, 3 teacupfuls Self-raising Flour, 3 tablespoonfuls Treacle or Syrup, 1 teacupful Sultanas, 1 teacupful Currants, flavouring of Nutmeg or Ginger.
Mix all these with butter-milk if possible, and steam 3 hours.
Cabinet Pudding, Steamed (1).
Butter a mould, prepa're two cupfuls of bread crumbs, clean and cut up one half cupful raisins and currants ; make a custard by beating 1 egg, 1 cupful of milk, 1 tablespoonful of sugar, 1 half saltspoonful of salt. Place the bread and fruit in alternate layers in the mould, pour in the custard, and steam ^ hour. Serve with the following lemon sauce: — Boil 2 cupfuls of hot water and 1 cupful of sugar together 6 minutes, then stir in 3 heaped teaspoonfuls of corn-flour wet in a little cold water ; cook 8 or 10 minutes, add the juice and rind of 1 lemon, stir in 1 tablespoonful of butter ; when melted, serve.
Cabinet Pudding (2).
Butter a mould, and All it with alternate layers of hard spongecake and jam ; pour over it a custard made with 3 eggs well whisked, and two cupfuls of milk. Steam for ^ hour.
Cake Pudding.
i lb. Self-raising Flour, 2 oz. Butter, and 1 oz. Lard, 6 oz. sifted Sugar, 1 gill Milk, and 1 Egg.
Beat to a cream, pour into buttered tin, and bake in quick oven for 20 minutes.
Canary Pudding.
The weight of 3 eggs in Butter and Flour, and, the weight of 2 in Sugar, 3 Eggs, a little essence of Lemon, and a teaspoonful of Baking Powder. Beat the butter and sugar to a cream, sift in flour, add eggs (having beaten yolks and whites separately), lastly baking powder, and steam for 2 hours.
Carrot Pudding.
1 breakfastcupful grated Carrots, do. Bread Crumbs, do. minced Suet, do. cleaned Currants, do. chopped Raisins, do. Flour, do. Milk, pinch of Salt, and about i teaspoonful Soda.
Boil 3 or 4 hours, the longer the better.
Castel House Pudding.
1 lb. Flour, 4 lb. Suet, 1 lb. Raisins, 2 Eggs, about 4 pint of Milk, 1 table-
Records on this page
Bread Pudding (2)Brown PuddingCabinet Pudding, Steamed (1)Cake Pudding