Puff Paste. — Equal weights of butter and flour may be used, or f
pounds butter to each pound of flour. Put a little salt✪ Puff Paste into the flour,
and make into a paste by stirring gradually into it with a knife rather
less than \ pint water. Roll it out to an inch thick. Break the butter
into small pieces, and sprinkle these over the paste. Dredge a little
flour over it, and turn it over, then repeat until all the butter is in-
corporated with the paste. Let the paste rest for 10 minutes between
each 2 rolls. Equal parts of lard and butter may be used, and if the
yolk of an egg or the strained juice of ^ a lemon be mixed with the
water in the first instance, the paste will be lighter.
Apple Dumpling. — Roll thin some puff -paste, and cut into square
pieces, roll an apple into each piece, put into a baking-dish, brush with
the white of egg beaten stiff, and sift pounded sugar over✪ Apple Dumpling. Put in a
oven and bake f hour.
Apple Pudding. — Butter a basin, line it with a thin paste ;
pare, core, and cut the apples into slices, and fill the basin ; add sugar,
lemon-peel, and juice, and cover with crust ; pinch the edges together,
flour the cloth, tie the pudding securely, and put it into plenty of fast-
boiling water. Boil 1J to 2J hours, according to size.
Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking
known. Two ducks, roast joint of 10 lbs., boiled leg of mutton, boiled fish, two
tarts, pudding, potatoes, vegetables of three kinds : the whole cooked in one
stove at a cost of twopenco halfpenny. Time, 2J hours. Xo dirt. Illustrated
Catalogue free from Wright and Butler, Limited, Birmingham.— See Adver-
tisement.
PIES, PUDDINGS, AND TAETS.
85
Apple Tart.— Pare, quarter, and core the apples, slice them very
finely into a deep dish, grate some lemon-peel over, and add sugar and
a little water ; then place the paste over, covering the edge of the dish,
roll out the pieces you cut off, and make a strip to go over the flat edge,
all round it.
Batter Puddings. — Put 3 teaspoonfuls of flour in a basin with
1 teaspoonful of salt and a £ nutmeg grated ; mix with | pint of new
milk ; beat up 3 eggs, and stir well into the batter ; butter a basin or
mould well, pour it in, tie it with a cloth✪ Apple Pudding, and boil 24 hours ; serve
with sauce. This pudding may also be baked, for which £ hour is suf-
ficient. Currants or stoned raisins may be added.
Barley Puddings. — (1) Prepare 4 pound pearl barley, 1 quart of
new milk, and 6 ounces of sugar. Soak the barley in water 12
hours. Pour off the water, add the milk, sugar, a saltspoonful of salt,
and bake in a slow oven. To make a richer pudding, take it when
nearly done, stir in 2 ounces of butter, 4 well-beaten eggs✪ Barley Puddings, a little
Langdale’s almond essence, or other flavouring ; return to the oven in a
buttered dish, and bake 1 hour. — (2) Put 2 tablespoonfuls of pearl-barley
in 1 pint of new milk. Put in a jar, steam for 4 hours, and bake in a
dish for about 1^ hours. No sugar or egg need be used. When rightly
done the milk turns to cream, and the grains of barley are as soft as the
cream.
Bachelor’s Pudding. — Mix 1 egg, and 1 small apple minced,
with its weight of flour, sugar, currants, breadcrumbs, and suet ; add a
little milk✪ Bachelor’s Pudding ; boil in a basin 1J to 2 hours.
Plain Bread Pudding. — Place in a bowl sufficient stale or broken
bread, and add as much sweetened milk as the bread will absorb, with ✪ Plain Bread Pudding
Page 69 · 8 recipe records on this page
Presented as published in 1890. 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
Puff Paste. — Equal weights of butter and flour may be used, or f pounds butter to each pound of flour. Put a little salt into the flour, and make into a paste by stirring gradually into it with a knife rather less than \ pint water. Roll it out to an inch thick. Break the butter into small pieces, and sprinkle these over the paste. Dredge a little flour over it, and turn it over, then repeat until all the butter is incorporated with the paste. Let the paste rest for 10 minutes between each 2 rolls. Equal parts of lard and butter may be used, and if the yolk of an egg or the strained juice of ^ a lemon be mixed with the water in the first instance, the paste will be lighter.
Apple Dumpling. — Roll thin some puff -paste, and cut into square pieces, roll an apple into each piece, put into a baking-dish, brush with the white of egg beaten stiff, and sift pounded sugar over. Put in a oven and bake f hour.
Apple Pudding. — Butter a basin, line it with a thin paste ; pare, core, and cut the apples into slices, and fill the basin ; add sugar, lemon-peel, and juice, and cover with crust ; pinch the edges together, flour the cloth, tie the pudding securely, and put it into plenty of fastboiling water. Boil 1J to 2J hours, according to size.
Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking known. Two ducks, roast joint of 10 lbs., boiled leg of mutton, boiled fish, two tarts, pudding, potatoes, vegetables of three kinds : the whole cooked in one stove at a cost of twopenco halfpenny. Time, 2J hours. Xo dirt. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham.— See Advertisement.
PIES, PUDDINGS, AND TARTS.
Apple Tart.— Pare, quarter, and core the apples, slice them very finely into a deep dish, grate some lemon-peel over, and add sugar and a little water ; then place the paste over, covering the edge of the dish, roll out the pieces you cut off, and make a strip to go over the flat edge, all round it.
Batter Puddings. — Put 3 teaspoonfuls of flour in a basin with
1 teaspoonful of salt and a £ nutmeg grated ; mix with | pint of new milk ; beat up 3 eggs, and stir well into the batter ; butter a basin or mould well, pour it in, tie it with a cloth, and boil 24 hours ; serve with sauce. This pudding may also be baked, for which £ hour is sufficient. Currants or stoned raisins may be added.
Barley Puddings. — (1) Prepare 4 pound pearl barley, 1 quart of new milk, and 6 ounces of sugar. Soak the barley in water 12 hours. Pour off the water, add the milk, sugar, a saltspoonful of salt, and bake in a slow oven. To make a richer pudding, take it when nearly done, stir in 2 ounces of butter, 4 well-beaten eggs, a little Langdale’s almond essence, or other flavouring ; return to the oven in a buttered dish, and bake 1 hour. — (2) Put 2 tablespoonfuls of pearl-barley in 1 pint of new milk. Put in a jar, steam for 4 hours, and bake in a dish for about 1^ hours. No sugar or egg need be used. When rightly done the milk turns to cream, and the grains of barley are as soft as the cream.
Bachelor’s Pudding. — Mix 1 egg, and 1 small apple minced, with its weight of flour, sugar, currants, breadcrumbs, and suet ; add a little milk ; boil in a basin 1J to 2 hours.
Plain Bread Pudding. — Place in a bowl sufficient stale or broken bread, and add as much sweetened milk as the bread will absorb, with
Records on this page
Puff PasteApple DumplingApple PuddingApple TartBatter PuddingsBarley PuddingsBachelor’s PuddingPlain Bread Pudding