English and French cookery

Strawberry and Custard Pudding. — Place 4 tablespoonfuls of Southwell’s strawberry jam in a buttered pie-dish, cover with 4 ounces of breadcrumbs, and add some custard made with a pint of milk, 2 eggs, and a little sugar. Stir the custard over the fire till it begins to thicken, pour it gradually upon the breadcrumbs, and bake in a moderate oven for ^ hour. Rhubarb and Batter Puddings. — Fill a buttered pie-dish with rhubarb cut as for a tart. Make a rich batter with 2 or 3 eggs, allowing a tablespoonful of flour to each egg, and sufficient milk to form the mixture into a thick cream. Pour it over the rhubarb, and serve with fine white sugar and melted butter. The pudding should be turned out of the dish. Sultana Pudding. — Cornflour may be used, in the proportion of 3J ounces to a quart of milk. After boiling, and briskly stirring for 8 minutes, beat up and add 2 eggs, with 3 tablespoonfuls of sugar, and add the sultanas. Pour into a pie-dish and bake until brown in a moderate oven. Tapioca Pudding. — Four spoonfuls of tapioca to a pint of milk ; boil till thick, stirring often. When cool add 3 eggs, some butter, nutmeg, and lemon-peel ; sweeten to taste. Bake about 1 hour. Vermicelli Pudding. — Take 4 ounces of vermicelli, and boil in a pint of milk till soft, with a stick or two of cinnamon. Then put in 4 pint of cream or condensed milk, J pound of butter, J pound sugar, and the yolks of 4 eggs beaten fine. Bake in a dish. Yorkshire Pudding. — Heat a tin, and rub it well with dripping ; beat up 3 eggs and a teaspoonful of salt. Add a pint of milk, and when well mixed, stir gradually into 4 pound of flour, to make a perfectly smooth batter. Pour into the tin, and bake it for about J hour. Petroleum Oil Stoves are the cheapest, safest, aud most efficient way of cooking known. Wright and Butler’s Patent Oil Cooking Stove, No. 40, will roast a joint of 7 lbs., boil a fowl, pudding, and vegetables, as well as steam the potatoes, at one time, and at a cost of one penny. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham. — See Advertisement. PAET IX. Apples — Painted Ladies. — Choose firm, sound apples, and remove eyes and stems. Peel carefully, and put in a shallow saucepan large enough to hold them in 1 layer ; dissolve 1 cup of sugar in just enough water to cover them. Add 3 cloves, a bit of stick cinnamon, and some lemon -peel cut fine; cover closely, and stew slowly about | hour, or till done. Lift carefully on to a glass dish, and with a small brush cover each side with melted currant jelly. Strain the syrup, boil it down to \ pint ; add a wineglass of sherry or madeira, and the juice of half a lemon, and pour over the apples. Serve cold. Apple Jelly. — Take 12 apples, pare them, core, and cut in pieces. Cover with water in a preserving-pan, and boil for an hour ; then drain off the syrup through a hair-sieve, and to every pint of juice add § pound of sugar. Boil for f hour, and skim all the time. Ornament this jelly with greengages, currants in bunches, or any other preserved fruit. Apple Ploat.— Pare and core 12 large green apples ; boil or bake in as little water as possible, and press through a fine hair-sieve when cold. Sweeten to taste ; add the whites of 2 eggs well beaten, and then beat the whole together until stiff. Grate nutmeg over it. To be eaten with cream.