English and French cookery

Marmalade Pudding. — Put 1 pound breadcrumbs into a basin, and add \ pound of suet, \ pound of Southwell’s marmalade, and J pound sugar ; mix well, add 2 eggs well beaten, and a little milk. Boil for 2 hours. Milk Pudding, An Economic.— Take 1£ pints of milk, and 4 tablespoonfuls of ‘ Panier Brot,’ sugar to taste, boil for 1 minute, keep stirring ; add 2 or 3 eggs, well whisked ; put in a dish and bake for | hour, then serve. Currants, raisins, or other fruits may be added with advantage, also Langdale’s essence of vanilla, lemon, or almond. Oswego Pudding. — One quart of milk, 3 tablespoonfuls of Kingsford’s Prepared Com, and 4 eggs. Beat the yolks, and mix with a little of the milk and flour ; sweeten and flavour with Langdale’s vanilla. Scald the milk, and add the other ingredients ; boil 3 minutes ; pour into a dish, and put aside to cool. Beat the whites with 4 teaspoonfuls of sugar. Cover the pudding with a layer of currant jelly, and spread the beaten whites over the whole. Plain Plum Pudding.— Chop \ pound suet very fine, and mix with 1 pound flour ; add \ pound of breadcrumbs, 1 pound of raisins stoned, a little nutmeg and grated ginger, and mix all well together with 1 pint of milk and 2 tablespoonfuls of treacle. Put into a basin or floured cloth, and boil 4 to 5 hours. Queen Pudding. — Mix 4 tablespoonfuls of Oswego Prepared Corn in 1 quart of cold milk ; stir until it boils. When cool, stir in 2 tablespoonfuls of powdered white sugar, and 6 eggs, whites and yolks beaten separately. Put in a large pudding-dish, place in a pan of water, bake hours. Sauce : One cup of sugar, \ cup of butter, the yolks of 2 eggs, 1 glass of Madeira wine. Rub sugar and butter to a cream, add eggs and half the wine. Put the dish in boiling water, stir 10 minutes, add the rest of the wine, and serve. Ground Rice Pudding. — Mix in a saucepan 8 ounces of ground rice, 3 pints of milk, 1 ounce of butter, 4 ounces of sugar, a pinch of allspice, and one of salt, stir over the fire until the batter boils. Beat up 2 or 3 eggs and mix well into the batter ; then pour the whole into a well-greased pie-dish, and bake for an hour. Plain Rice Pudding. — For every quart of milk add 6 ounces of rice, 1 ounce of brown sugar, a pinch of allspice, and one of salt. Put all these in a proper-sized pie-dish, with 1 ounce of butter, and bake for 1J hours. Semolina French Pudding. — Boil a quart of milk with a little sugar. When boiling stir in from 3 to 4 ounces of Marshall’s semolina, and let it boil for 5 minutes. Beat well 2 eggs, yolks and whites separately. Add these to the semolina, when it has slightly cooled. Melt some sugar with a little water in a pudding-tin over the fire, and smear the sides well with it. Pour the mixture into the tin, and steam for 1-1 hours. It will turn out a delicious pudding, beautifully browned all over. Can be flavoured to taste. Semolina Pudding. — Take 11, pints of milk ; when boiling, drop into it 3 tablespoonfuls of semolina, and stir all together for about 15 minutes ; throw in 2 ounces of butter and 3J ounces of sifted sugar, with the grated rind of a lemon. Whilst the semolina still remains hot, beat gradually and briskly into it 4 eggs. Bake in a moderate oven. Time to bake, J hour.