4 ozs. breadcrumbs. | 2 eggs.
The grated rind and juice of a lemon✪ Banana Pudding.
Mash the bananas. Add the crumbs, sugar, and lemon, and
the eggs well beaten. Mix thoroughly, and steam in a mould
for 2 hours. Serve with vhite sauce.
Mrs. Mackay.
BANANAS AND RHUBARB.
1 lb. rhubarb. | 2 tablespoonfuls sugar.
3 ripe bananas.
Stew rhubarb with sugar and a little water. When cooked stir
in the bananas, after mashing them well with a fork. Serve
with cream or custard sauce.
Mrs. T. J. Robinson.
HYDROPATHIC PUDDING.
Stewed apples. I Bread.
Custard✪ Hydropathic Pudding.
Line a basin with thin bread. Nearly fill with well mashed
stewed apples, and cover with bread. Put a plate on top and
press down with a weight. Allow it to remain over night.
When turned out pour thin cold custard over. Any juicy fruit
is suitable for this pudding.
Miss Mitchell, Crosshill.
DELICIOUS RUSK PUDDING.
Rusks. _ I 3 tablespoonfuls of sugar.
4 break fastcupfuls sweet milk. | 4 eggs✪ Delicious Rusk Pudding.
Place rusks in a pie dish. Boil milk, then remove from fire and
beat in eggs and sugar. When well mixed pour over the rusks,
adding any fruit or flavouring desired. Bake in a smart oven.
VIENNOISE PUDDING.
5 ozs. bread (crusts taken away).
J lb Sultana raisins.
J lb. sugar.
'2 a skin of lemon peel.
One and a half breakfastcupfuls
of milk.
3 eggs.
Juice and rind of small lemon.
104
Cut the bread into dice. Brown one tablespoonful of the sugar
in pan over fire. Put all dry things into a basin. Beat up all
the eggs. Pour the milk into the pan after the sugar is browned
to dissolve it. Then pour into the basin and mix all well.
Butter and sugar a shape ; pour in the pudding ; cover with a
buttered paper and steam for two hours. Serve with custard
sauce.
Miss Bessie Wight, Belmont, Wishaw.
PLAIN RICE PUDDING.
2 tablespoonfuls of pearl rice. I i teacupful of Sultana raisins.
3 tablespoonfuls of fine sugar. £ teaspoonful of ground cinnamon.
2 tablespoonfuls of chopped suet. 1 /\\ teacupfuls of sweet milk✪ Plain Rice Pudding.
Mix together in a greased pie dish and bake in a slow oven.
Serve hot.
Miss C. Fraser, Dumbarton.
LEMON RICE.
5 lb. rice. I 3 tablespoonfuls of sugar.
1 pint of milk. | 1 lemon.
Boil the rice with the milk and i tablespoonful of sugar until
the rice has absorbed all the milk, and put into a mould ; leave
till cold and turn on to a crystal dish. Peel the lemon, taking
a thick skin off ; cut peel into shreds about three-quarters of an
inch long. Put into a little water and boil for i minute, and
throw away the water as it may be bitter ; then put a teacupful
of fresh water, with the juice of the lemon and 2 tablespoonfuls
of sugar, in the saucepan with the peel and simmer for 2 hours.
When cold, pour it over the rice.
DELICIOUS PUDDING.
6 ozs. rice.
1 pint milk.
15 ozs. butter.
3 ozs. sugar.
2 ozs. sweet almonds.
5 or 6 bitter almonds.
2 eggs.
The grated rind of a lemon.
Some raspberry jam✪ Delicious Pudding.
Swell very slowly at the side of the fire, or, better still, cook in
a double saucepan the rice and milk for at least 1 J hours ; cool
slightly and add the butter, sugar, rind of a lemon, the yolks of
eggs, and the almonds finely chopped (fewer almonds may be
10b
preferred), and a pinch of salt ; pour into a well-buttered pie
dish. Spread some raspberry jam on the top, and cover with
the whites of the eggs beaten to a stiff froth with a little sugar.
Bake in a moderate oven for half an hour. Serve hot.
Page 38 · 5 recipe records on this page
Presented as published in 1903. 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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4 ozs. breadcrumbs. | 2 eggs.
The grated rind and juice of a lemon.
Mash the bananas. Add the crumbs, sugar, and lemon, and
the eggs well beaten. Mix thoroughly, and steam in a mould
for 2 hours. Serve with vhite sauce.
Mrs. Mackay.
BANANAS AND RHUBARB.
1 lb. rhubarb. | 2 tablespoonfuls sugar.
3 ripe bananas.
Stew rhubarb with sugar and a little water. When cooked stir
in the bananas, after mashing them well with a fork. Serve
with cream or custard sauce.
Mrs. T. J. Robinson.
HYDROPATHIC PUDDING.
Stewed apples. I Bread.
Custard.
Line a basin with thin bread. Nearly fill with well mashed
stewed apples, and cover with bread. Put a plate on top and
press down with a weight. Allow it to remain over night.
When turned out pour thin cold custard over. Any juicy fruit
is suitable for this pudding.
Miss Mitchell, Crosshill.
DELICIOUS RUSK PUDDING.
Rusks. _ I 3 tablespoonfuls of sugar.
4 break fastcupfuls sweet milk. | 4 eggs.
Place rusks in a pie dish. Boil milk, then remove from fire and
beat in eggs and sugar. When well mixed pour over the rusks,
adding any fruit or flavouring desired. Bake in a smart oven.
VIENNOISE PUDDING.
5 ozs. bread (crusts taken away).
J lb Sultana raisins.
J lb. sugar.
'2 a skin of lemon peel.
One and a half breakfastcupfuls
of milk.
3 eggs.
Juice and rind of small lemon.
104
Cut the bread into dice. Brown one tablespoonful of the sugar
in pan over fire. Put all dry things into a basin. Beat up all
the eggs. Pour the milk into the pan after the sugar is browned
to dissolve it. Then pour into the basin and mix all well.
Butter and sugar a shape ; pour in the pudding ; cover with a
buttered paper and steam for two hours. Serve with custard
sauce.
Miss Bessie Wight, Belmont, Wishaw.
PLAIN RICE PUDDING.
2 tablespoonfuls of pearl rice. I i teacupful of Sultana raisins.
3 tablespoonfuls of fine sugar. £ teaspoonful of ground cinnamon.
2 tablespoonfuls of chopped suet. 1 /\\ teacupfuls of sweet milk.
Mix together in a greased pie dish and bake in a slow oven.
Serve hot.
Miss C. Fraser, Dumbarton.
LEMON RICE.
5 lb. rice. I 3 tablespoonfuls of sugar.
1 pint of milk. | 1 lemon.
Boil the rice with the milk and i tablespoonful of sugar until
the rice has absorbed all the milk, and put into a mould ; leave
till cold and turn on to a crystal dish. Peel the lemon, taking
a thick skin off ; cut peel into shreds about three-quarters of an
inch long. Put into a little water and boil for i minute, and
throw away the water as it may be bitter ; then put a teacupful
of fresh water, with the juice of the lemon and 2 tablespoonfuls
of sugar, in the saucepan with the peel and simmer for 2 hours.
When cold, pour it over the rice.
DELICIOUS PUDDING.
6 ozs. rice.
1 pint milk.
15 ozs. butter.
3 ozs. sugar.
2 ozs. sweet almonds.
5 or 6 bitter almonds.
2 eggs.
The grated rind of a lemon.
Some raspberry jam.
Swell very slowly at the side of the fire, or, better still, cook in
a double saucepan the rice and milk for at least 1 J hours ; cool
slightly and add the butter, sugar, rind of a lemon, the yolks of
eggs, and the almonds finely chopped (fewer almonds may be
10b
preferred), and a pinch of salt ; pour into a well-buttered pie
dish. Spread some raspberry jam on the top, and cover with
the whites of the eggs beaten to a stiff froth with a little sugar.
Bake in a moderate oven for half an hour. Serve hot.