The pudding and pastry book

The Pudding and Cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup (see p. 151). Beat three whole eggs well together. Add them to the rice and then the pine-apple. When well mixed pour into a buttered mould. Bake for about half-an-hour. Mash the apricots. Add the sugar. When melted pass through a sieve. Add the kirsch, pour over the pudding. Plum Pudding 4 lb. butter | lb. powdered sugar 1 gill cream 1 gill rum | lb. chopped suet 1 cup chopped raisins 1 cup currants b lb. chopped citron 6 eggs 1 tea-spoon ground spices Bread-crumbs Beat the butter and sugar to a cream. Add the rum and cream. Beat well. Add the suet and well-floured fruit. Beat the eggs together till very light. Add then the spices and sufficient fine bread-crumbs to make a stiff batter. Pour into a buttered mould. Boil five hours. Pastry Book ^Strawberry Shortcake \ lb. flour 3 ozs. butter 1 table-spoon sugar 2 tea-spoons baking-powder Milk Strawberries, sugar and butter Sift the flour, sugar and baking-powder together twice. Rub in the butter. Add sufficient milk to make a dough (about three-quarters of a cup), mixing lightly with a knife. Put on a floured board and roll out lightly. Divide in two. Bake in two well-buttered round tins (about eight inches in diameter) in a hot oven for twelve minutes. When baked, split open and spread with plenty of butter and a thick layer of crushed and well-sweetened strawberries. Serve at once very hot. The strawberries should be prepared about half an hour before they are needed. Sauces PAGE Banana Sauce ... .80 Chocolate Sauce . . . . .80 Custard Sauce . . . . .81 Foam Sauce . . . . .81 Fruit Sauce . . . . .82 Golden Sauce . . . . .82 Golden Syrup or Molasses Sauce . . 83 Hard Sauce . . . . 83 Hard Sauce with Fruit . . . .84 Jelly Sauce ...... 84 Lemon Sauce . . . . .85 Melted Butter . . . . .85 Sabaillon ...... 86 Whipped Cream Sauce . . . .86 Wine Sauce— I. . . . .87 „ „ IF • ‘ . . . .87 General Directions All hot pudding sauces should be served as soon as made. Butter may be creamed in a warmed basin but should on no account be melted. Sauces made with yolks of eggs arc best made in a bain marie ; i.e. a saucepan placed in a larger pan containing hot water. Banana Sauce 1 cup water 4 table-spoons powdered sugar 4 bananas 1 dessert-spoon maraschino or 1 wine-glass of wine Put the water and sugar in a sauce-pan and stir until the sugar is dissolved. Add four bananas which have been mashed with a silver fork. Boil for two minutes. Put through a sieve, and add the wine or maraschino. Chocolate Sauce ■k cup water h cup powdered sugar 3 ozs. chocolate Vanilla \ cup scalded cream Boil the water and sugar together for five minutes. Stir in the melted chocolate. Add a little vanilla. Stir in the cream immediately before serving. If the chocolate mixture cannot be served at once, stand it in a pan of hot water until it is needed. Pastry Book Custard Sauce 5 pint milk (or cream) 2 table-spoons powdered sugar Yolks of 2 eggs Vanilla Boil the milk and sugar together. Beat the yolks thoroughly, and pour the milk over them. Strain and return to the saucepan, stirring until it thickens. Do not let it boil. Add a little vanilla. Foam Sauce l lb. butter 1 cup castor sugar 5- cup boiling water White of 1 egg 1 tea-spoon vanilla 2 table-spoons wine, fruit juice