spoonful of Vinegar, 1 small teaspoonful Carbonate of Soda, a pinch of
Salt, <l tablespooiifuls brown Sugar.
Boil 4 hours. 1 lb. of figs, chopped very finely, may be sub-
stituted for raisins.
Castie Pudding:.
i lb. Flour, 4 lb. Butter, 4 lb. Sugar, 3 Eggs, grated rind of Lemon.
Beat butter to cream, add sugar, lemon peel, and -eggs (|well
beaten). Mix all well, stir in flour gradually. Butter some darioles
or cups, put in mixture f full, bake in moderate oven 1 liour. Serve
with sweet sauce.
Cheese Tarts.
4 lb. Floxir, 4 lb. Butter, pinch Salt, cold Water to form stiff dough.
Turn out on well-floured board ; cut out some rounds for pastry
tins, and put a piece of crust of bread in each while baking a nice
brown. Take out of oven and fill with cheese mixture. For mixture
— ^ oz. butter, 1 gill or teacupful milk, | oz. flour, 2 yolks of eggs
and white®, salt and cayenne pepper to taste, 2 oz. grated cheese, and
a pinch of carbonate of soda. Melt butter in pan, then add flour, and
cook for a few minutes ; add milk. Stir till it boils thick and smooth.
Take off fire, and add yolks, salt, pepper, and cheese. Whip whites
to stiff froth, and add last. When cases are baked crisp and dry,
take out crust of bread, and put a spoonful of mixture in each. Bake
in oven till golden and hard to touch. Sprinkle a little dry cheese
over each, and serve hot.
Cherry Pudding:.
2 Eggs, their weight in Sugar, Butter, and Flour, 4 oz. Paisley Flour, 4 lb*
GlacS Cherries.
Cream butter and sugar. Add beaten eggs, then flour, in which
Paisley flour has been mixed. Beat well. Butter some dariole
moulds, place in some cherries and fill | full of the mixture. Bake
about 20 minutes in a steady oven. Turn out and serve with whipped
cream.
Cherry Pudding: (2).
2 oz. Flour, 4 lb. Bread Crumbs, 4 lb. Sugar, 4 lb. dried Cherries, 2 oz.
Butter, 1 pint Milk, 3 Eggs, rind of 1 Lemon, 1 teaspoonful of Vanilla.
Add the butter to the flour over a gentle heat ; add the milk, and
stir till boiling; pour over the bread crumbs, lemon rind and sugar.
Beat up the eggs, and add them to the vanilla and cherries. Pour in
a well-buttered mould, with cherries stuck at the bottom. Cover with
buttered paper, and steam for 1^ hours. Serve with cherry sauce.
Cherry Cream Pudding:.
4 oz. Gelatine, 4 pint Milk, White of 1 Egg, 4 pint Cream, 2 oz. Preserved
Cherries, 2 oz. Castor Sugar.
Soak gelatine in sufficient milk to cover it about 15 minutes, and
then dissolve slowly over fire with the sugar. Strain into a bowl,
and when a little cool, add a few drops vanilla or almond es.'sence
no
TRIED FAVOURITES COOKERY BOOK.
Wliip creani ami add it with the remaining milk, and then incorpor-
ate gradually tlie whisked white of egg when beginning to set.
Sprinkle in the halved cherries, and stir for a few minutes before
putting in a mould. When firm turn out. This may be varied by
using a border mould and filling centre with crushed raisins and
macaroons soaked with a little lemon juice or melted raspberry jelly,
and dotted about with pink whipped cream.
Cherries, Stewed.
1 lb. Cooking Cherries, i pint Water, 6 oz. Sugar.
Make a syrup with the sugar and water, that is, just melt the
sugar in the water, but don’t allow to boil and thicken. Pour it over
cherries and bring quickly to boiling-point, and skim well. Simmer
very slowly till tender. Served with boiled custard.
Chester Puddingy. ✪ Castie Pudding
Page 106 · 7 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.
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spoonful of Vinegar, 1 small teaspoonful Carbonate of Soda, a pinch of
Salt, <l tablespooiifuls brown Sugar.
Boil 4 hours. 1 lb. of figs, chopped very finely, may be sub-
stituted for raisins.
Castie Pudding:.
i lb. Flour, 4 lb. Butter, 4 lb. Sugar, 3 Eggs, grated rind of Lemon.
Beat butter to cream, add sugar, lemon peel, and -eggs (|well
beaten). Mix all well, stir in flour gradually. Butter some darioles
or cups, put in mixture f full, bake in moderate oven 1 liour. Serve
with sweet sauce.
Cheese Tarts.
4 lb. Floxir, 4 lb. Butter, pinch Salt, cold Water to form stiff dough.
Turn out on well-floured board ; cut out some rounds for pastry
tins, and put a piece of crust of bread in each while baking a nice
brown. Take out of oven and fill with cheese mixture. For mixture
— ^ oz. butter, 1 gill or teacupful milk, | oz. flour, 2 yolks of eggs
and white®, salt and cayenne pepper to taste, 2 oz. grated cheese, and
a pinch of carbonate of soda. Melt butter in pan, then add flour, and
cook for a few minutes ; add milk. Stir till it boils thick and smooth.
Take off fire, and add yolks, salt, pepper, and cheese. Whip whites
to stiff froth, and add last. When cases are baked crisp and dry,
take out crust of bread, and put a spoonful of mixture in each. Bake
in oven till golden and hard to touch. Sprinkle a little dry cheese
over each, and serve hot.
Cherry Pudding:.
2 Eggs, their weight in Sugar, Butter, and Flour, 4 oz. Paisley Flour, 4 lb*
GlacS Cherries.
Cream butter and sugar. Add beaten eggs, then flour, in which
Paisley flour has been mixed. Beat well. Butter some dariole
moulds, place in some cherries and fill | full of the mixture. Bake
about 20 minutes in a steady oven. Turn out and serve with whipped
cream.
Cherry Pudding: (2).
2 oz. Flour, 4 lb. Bread Crumbs, 4 lb. Sugar, 4 lb. dried Cherries, 2 oz.
Butter, 1 pint Milk, 3 Eggs, rind of 1 Lemon, 1 teaspoonful of Vanilla.
Add the butter to the flour over a gentle heat ; add the milk, and
stir till boiling; pour over the bread crumbs, lemon rind and sugar.
Beat up the eggs, and add them to the vanilla and cherries. Pour in
a well-buttered mould, with cherries stuck at the bottom. Cover with
buttered paper, and steam for 1^ hours. Serve with cherry sauce.
Cherry Cream Pudding:.
4 oz. Gelatine, 4 pint Milk, White of 1 Egg, 4 pint Cream, 2 oz. Preserved
Cherries, 2 oz. Castor Sugar.
Soak gelatine in sufficient milk to cover it about 15 minutes, and
then dissolve slowly over fire with the sugar. Strain into a bowl,
and when a little cool, add a few drops vanilla or almond es.'sence
no
TRIED FAVOURITES COOKERY BOOK.
Wliip creani ami add it with the remaining milk, and then incorpor-
ate gradually tlie whisked white of egg when beginning to set.
Sprinkle in the halved cherries, and stir for a few minutes before
putting in a mould. When firm turn out. This may be varied by
using a border mould and filling centre with crushed raisins and
macaroons soaked with a little lemon juice or melted raspberry jelly,
and dotted about with pink whipped cream.
Cherries, Stewed.
1 lb. Cooking Cherries, i pint Water, 6 oz. Sugar.
Make a syrup with the sugar and water, that is, just melt the
sugar in the water, but don’t allow to boil and thicken. Pour it over
cherries and bring quickly to boiling-point, and skim well. Simmer
very slowly till tender. Served with boiled custard.
Chester Puddingy.