I oz. of Cox’s gelatine
5 eggs
4 ozs. white sugar
1 pint; of milk
^ pint of cream
Finger sponge cakes
70
'I'HE EXHTIU'I'ION' COOKKTIY HOOK.
J30. RICE PUDDING
1 pint of milk✪ Charlotte Russe (made as directed j 1 oz. butter,
below), I 1 egg.
1 oz. rice. j
For one pint of milk take four tablespoonfuls of Milkmaid
Brand Condensed Milk, and add sufficient water to make
the pint. Wash the rice well and put it into a lightly
buttered pie dish with the butter and milk. Bake in a
slow oven for about three quarters of an hour.
137. BREAD AND BUTTER PUDDING.
3 large slices of buttered bread. 1 egg.
1 oz. Currants (well washed and 1 If liked, a little grated lemon
picked), I rind, or grated nutmeg.
1 pint of milk✪ Bread and Butter Pudding (made with Milk- j
maid Brand as directed in
recipe No. 136), i
Cut the slices of bread into small portions and put them
in layers into a lightly buttered pie dish. Sprinkle the
currants between the layers. Beat up the egg, add it to
the milk, pour this into the pie dish and bake for half
an hour.
THE EXHIBITION COOKERY BOOK.
71
138. TAPIOCA PUDDING.
1 pint of milk (made with Milk-
maid Brand as directed in
recipe No. 136).
2 07.8. tapioca.
1 oz. hutter, or shredded suet.
1 egg✪ Tapioca Pudding.
Lightly butter a pie dish, then put in the tapioca, the
remainder of butter or suet, and half the milk. Let the
tapioca swell in a cool oven for half an hour, then add
the egg well beaten, and the rest of the milk. Grate a
little nutmeg on the top, and bake in a slow' oven for
about three quarters of an hour.
139. MACARONI PUDDING.
1 pint of milk (made with Milk-
maid Brand as directed in
recipe No. 136).
2 ozs. macaroni.
1 egg.
Flavouring (grated lemon rind,
powdered cinnamon or nut-
meg)✪ Macaroni Pudding.
Break the macaroni into pieces one or tw'o inches long,
throw into fast boiling slightly salted water, and cook till
nearly tender. Then drain off the water, put the macaroni
into a buttered pie dish, add the milk, flavouring and the
egg well beaten. Bake in a moderate oven from three
quarters of an hour to one hour.
72
IIIK EXHIBITION COOKKRY ROOK.
140. BLANC i\IANC;E.
1 quart of milk (made with | A few drops of vanilla or
Milkmaid Brand, as directed j almond flavouring
in recipe No. 136. ! 2 tablespoonfnls cornflour
Put the cornflour into a basin and mix smooth with a
little milk, then add the rest of the milk and allow to boil
for about ten minutes, until reduced to about two- thirds
the original quantity, then pour it into a mould that has
been rinsed with cold water, and place it in the cool till set.
14 1. CUSTARD.
f pint milk (made by adding j 1 teaspoonful cornflour
water to 2 tablespoonfuls of I 1 egg✪ Custard
of Milkmaid Brand)
/
Put the cornflower into a basin and mix smooth Avith a
little of the milk. Put the rest of the milk on to boil, when
boiling, pour into the cornflour, etc., stirring all the time.
Return it to the saucepan and cook for eight minutes. Cool
slightly, then pour in the egg, which must be lightly beaten,
and add a few drops of almond or vanilla flavouring. Cook
a;gain till the egg thickens, but do not allow the mixture to
boil after the egg has been added. Pour into a glass dish
or custard cups and let cool. . , ■
THE EXHIBITION COOIvERY BOOK.
73
142. HOVIS ORANGE PUDDING.
4 or 5 ozs- Hovis breadcrumbs 1 egg
4 ozs. snet lb. marmalade
3 ozs. Hovis flour✪ Hovis Orange Pudding
Page 29 · 8 recipe records on this page
Presented as published in 1900. 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
A modernized reading is not available for this page yet. You are seeing the original text.
I oz. of Cox’s gelatine
5 eggs
4 ozs. white sugar
1 pint; of milk
^ pint of cream
Finger sponge cakes
70
'I'HE EXHTIU'I'ION' COOKKTIY HOOK.
J30. RICE PUDDING
1 pint of milk (made as directed j 1 oz. butter,
below), I 1 egg.
1 oz. rice. j
For one pint of milk take four tablespoonfuls of Milkmaid
Brand Condensed Milk, and add sufficient water to make
the pint. Wash the rice well and put it into a lightly
buttered pie dish with the butter and milk. Bake in a
slow oven for about three quarters of an hour.
137. BREAD AND BUTTER PUDDING.
3 large slices of buttered bread. 1 egg.
1 oz. Currants (well washed and 1 If liked, a little grated lemon
picked), I rind, or grated nutmeg.
1 pint of milk (made with Milk- j
maid Brand as directed in
recipe No. 136), i
Cut the slices of bread into small portions and put them
in layers into a lightly buttered pie dish. Sprinkle the
currants between the layers. Beat up the egg, add it to
the milk, pour this into the pie dish and bake for half
an hour.
THE EXHIBITION COOKERY BOOK.
71
138. TAPIOCA PUDDING.
1 pint of milk (made with Milk-
maid Brand as directed in
recipe No. 136).
2 07.8. tapioca.
1 oz. hutter, or shredded suet.
1 egg.
Lightly butter a pie dish, then put in the tapioca, the
remainder of butter or suet, and half the milk. Let the
tapioca swell in a cool oven for half an hour, then add
the egg well beaten, and the rest of the milk. Grate a
little nutmeg on the top, and bake in a slow' oven for
about three quarters of an hour.
139. MACARONI PUDDING.
1 pint of milk (made with Milk-
maid Brand as directed in
recipe No. 136).
2 ozs. macaroni.
1 egg.
Flavouring (grated lemon rind,
powdered cinnamon or nut-
meg).
Break the macaroni into pieces one or tw'o inches long,
throw into fast boiling slightly salted water, and cook till
nearly tender. Then drain off the water, put the macaroni
into a buttered pie dish, add the milk, flavouring and the
egg well beaten. Bake in a moderate oven from three
quarters of an hour to one hour.
72
IIIK EXHIBITION COOKKRY ROOK.
140. BLANC i\IANC;E.
1 quart of milk (made with | A few drops of vanilla or
Milkmaid Brand, as directed j almond flavouring
in recipe No. 136. ! 2 tablespoonfnls cornflour
Put the cornflour into a basin and mix smooth with a
little milk, then add the rest of the milk and allow to boil
for about ten minutes, until reduced to about two- thirds
the original quantity, then pour it into a mould that has
been rinsed with cold water, and place it in the cool till set.
14 1. CUSTARD.
f pint milk (made by adding j 1 teaspoonful cornflour
water to 2 tablespoonfuls of I 1 egg
of Milkmaid Brand)
/
Put the cornflower into a basin and mix smooth Avith a
little of the milk. Put the rest of the milk on to boil, when
boiling, pour into the cornflour, etc., stirring all the time.
Return it to the saucepan and cook for eight minutes. Cool
slightly, then pour in the egg, which must be lightly beaten,
and add a few drops of almond or vanilla flavouring. Cook
a;gain till the egg thickens, but do not allow the mixture to
boil after the egg has been added. Pour into a glass dish
or custard cups and let cool. . , ■
THE EXHIBITION COOIvERY BOOK.
73
142. HOVIS ORANGE PUDDING.
4 or 5 ozs- Hovis breadcrumbs 1 egg
4 ozs. snet lb. marmalade
3 ozs. Hovis flour