In steaming puddings keep them at a uniform heat all the
time, and be careful not to lift the lid off' pan for the first hour.
Never allow steamed puddings to boil too fast. If a souffle is
boiled too fast it zvill be full of holes. Avoid lid on steamed
pudding, mould, as that so seals pudding that none of the gas
engendered by the cooking escapes, so it cannot be either so
light or wholesome. • ’ ' ,
Batter puddings need quick oven. Buddings composed
principally of milk and eggs should be very gently cooked, as
a very strong heat will cause them to curdle. When beating
whites of eggs add a tiny pinch of salt; this will make them
froth much quicker, as zvell as make the froth stiff er.
In stewing Fruit, prepare syrup first. Apportion water to
your fruit as you desire much or little juice, and then sweetest
to taste, generally \lb. sugar to i pint zvater. Bring to the boil,
lay fruit in, simmer gently. When pouring hot fruit into a
glass dish, place the latter on a zvet cloth, and place a spoon in
dish. This prevents any chance of its cracking.
Admiral Pudding^.
8 oz. Potatoes. 12 oz. Carrots, 4 oa. Sngar, 8 oz. Sultanas, 8 oz. Ploixr or
Bre.ad Crumbs, 3 oz. Mixed Candied Peel, 4 oz. Albene or Suet.
Pass carrots and potatoes 'when cooked tlirougli a sieve, add
albene chopped fine anci flour or bread eimnbs. Mix veil, add other
ingredients. Put in veil-greased mould, and steam, 5 hours. Serve
vitli lemon or sweet sauce.
Almond Hasty Pudding.
2 oz. Sugar, 2 oz. Ground Almonds, 2 oz. Butter, 2 oz. Bread Crumbs, 2 Eggs,
2 oz. chopped Candied Peel, and 1 gill Milk.
Beat butter and sugar to a cream ; add almonds, crumbs, and
warmed milk. Stir well, add peel, then well-beaten eggs. Pour into
well-greased pie-dish, and bake 10 or li minutes, till firm to touch.
Amber Pudding (1).
1 lb. of Csrrot boiled to a pulp, i lb. Bread Crumbs, 6 oz. .Suet, J lb. Stoned
Knisins, i lb. Sultanas, J lb. Sugar, a little Salt, a little Nutmeg or
Stiice. 2 Eggs, and Milk to make a thick batter.
Boil 3 hours.
100 TRIED FAVOURITES COOKERY BOOK.
Amber Puddingy (2).
4 large Apples (cooked), 2 oz. Butter, 1 Lemon, 3 Eggs, 3 oz. Sugar, Essence
of Lemon.
Beat yolks of eggs, butter, sugar, apples’ rind grated, juice of
lemon, and flavouring well together ; and, lastly, whites of eggs. Line
a pie-dish with puff paste and pour in mixture. Bake f hour.
American Tart.
Line an ashet with short paste. Mix 2 eggs, 1 large tablespoon-
ful vinegar, 3 tablespooiifuls Denierara sugar. Beat all together. Pour
over paste, and bake in quick oven. Sift sugar over when it is done.
Ang^els’ Food (Chinese Dish).
2 lbs. bananas, cut in slices ; take 4 oranges, peel, pick carefully
into small sections, taking out pips ; slice tinned pine apple ; lay
upon a dish ; sift over sugar ; pour over juice of pine apple, and serve.
Apples in Batter.
4 apples peeled and sliced, 3 tablespoonfuls moist sugar. Make
batter with 6 oz. flour, 2 eggs, and 1 pint milk. Pour over apples and
sugar in pie-dish and bake 1 hour.
(Apple) Bird’s EMest Pudding* (1).
Apples, Sugar, 1 tablespoouful EJour, J pint Milk, 1 Egg.
Pare and core apples. Fill cavity with sugar. Pour over batter
made with one tablespoonful flour, ^ pint milk, one egg, and sugar to
taste. Bake 1 hour.
(Apple) Bird’s IMest Pudding (2). ✪ Apple Bird’s Nest Pudding (1)
Page 97 · 10 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
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In steaming puddings keep them at a uniform heat all the
time, and be careful not to lift the lid off' pan for the first hour.
Never allow steamed puddings to boil too fast. If a souffle is
boiled too fast it zvill be full of holes. Avoid lid on steamed
pudding, mould, as that so seals pudding that none of the gas
engendered by the cooking escapes, so it cannot be either so
light or wholesome. • ’ ' ,
Batter puddings need quick oven. Buddings composed
principally of milk and eggs should be very gently cooked, as
a very strong heat will cause them to curdle. When beating
whites of eggs add a tiny pinch of salt; this will make them
froth much quicker, as zvell as make the froth stiff er.
In stewing Fruit, prepare syrup first. Apportion water to
your fruit as you desire much or little juice, and then sweetest
to taste, generally \lb. sugar to i pint zvater. Bring to the boil,
lay fruit in, simmer gently. When pouring hot fruit into a
glass dish, place the latter on a zvet cloth, and place a spoon in
dish. This prevents any chance of its cracking.
Admiral Pudding^.
8 oz. Potatoes. 12 oz. Carrots, 4 oa. Sngar, 8 oz. Sultanas, 8 oz. Ploixr or
Bre.ad Crumbs, 3 oz. Mixed Candied Peel, 4 oz. Albene or Suet.
Pass carrots and potatoes 'when cooked tlirougli a sieve, add
albene chopped fine anci flour or bread eimnbs. Mix veil, add other
ingredients. Put in veil-greased mould, and steam, 5 hours. Serve
vitli lemon or sweet sauce.
Almond Hasty Pudding.
2 oz. Sugar, 2 oz. Ground Almonds, 2 oz. Butter, 2 oz. Bread Crumbs, 2 Eggs,
2 oz. chopped Candied Peel, and 1 gill Milk.
Beat butter and sugar to a cream ; add almonds, crumbs, and
warmed milk. Stir well, add peel, then well-beaten eggs. Pour into
well-greased pie-dish, and bake 10 or li minutes, till firm to touch.
Amber Pudding (1).
1 lb. of Csrrot boiled to a pulp, i lb. Bread Crumbs, 6 oz. .Suet, J lb. Stoned
Knisins, i lb. Sultanas, J lb. Sugar, a little Salt, a little Nutmeg or
Stiice. 2 Eggs, and Milk to make a thick batter.
Boil 3 hours.
100 TRIED FAVOURITES COOKERY BOOK.
Amber Puddingy (2).
4 large Apples (cooked), 2 oz. Butter, 1 Lemon, 3 Eggs, 3 oz. Sugar, Essence
of Lemon.
Beat yolks of eggs, butter, sugar, apples’ rind grated, juice of
lemon, and flavouring well together ; and, lastly, whites of eggs. Line
a pie-dish with puff paste and pour in mixture. Bake f hour.
American Tart.
Line an ashet with short paste. Mix 2 eggs, 1 large tablespoon-
ful vinegar, 3 tablespooiifuls Denierara sugar. Beat all together. Pour
over paste, and bake in quick oven. Sift sugar over when it is done.
Ang^els’ Food (Chinese Dish).
2 lbs. bananas, cut in slices ; take 4 oranges, peel, pick carefully
into small sections, taking out pips ; slice tinned pine apple ; lay
upon a dish ; sift over sugar ; pour over juice of pine apple, and serve.
Apples in Batter.
4 apples peeled and sliced, 3 tablespoonfuls moist sugar. Make
batter with 6 oz. flour, 2 eggs, and 1 pint milk. Pour over apples and
sugar in pie-dish and bake 1 hour.
(Apple) Bird’s EMest Pudding* (1).
Apples, Sugar, 1 tablespoouful EJour, J pint Milk, 1 Egg.
Pare and core apples. Fill cavity with sugar. Pour over batter
made with one tablespoonful flour, ^ pint milk, one egg, and sugar to
taste. Bake 1 hour.
(Apple) Bird’s IMest Pudding (2).