The pudding and pastry book

To beat butter. — Butter which is to be beaten should not be melted ; but it can be softened by being kept for a while in a warm place. To all sweets, with a few exceptions such as jellies, creams and fruit dishes, salt should be added. It must be used carefully, since the quantity required will necessarily vary. Salt is of the highest importance in bringing out the full flavour of the ingredients used. It can be added to flour or milk, or when the whites of eggs arc used it will serve a double purpose if added to them, as it makes them much easier to beat up. Milk Puddings Apple T&pioca Pudding .... 7 Bread and Butter Pudding ... 7 Bread Pudding ..... 8 Gateau de Biz ..... 0 Rice Cream ...... 1) Rice Pudding . . . . .10 ,, „ with Raisins . . .10 Rice Soufile . . . . .11 Tapioca Pudding— I. . . . .11 G Apple Tapioca Pudding 1 teacup tapioca pints warm water 6 apples 1 lemon 1 tea-spoon butter 1 cup milk 1 cup powdered sugar Soak the tapioca in the water. Add to it the butter, melted, a little salt, half the sugar and the milk. Peel and core six sour apples, tilling them with the rest of the sugar with which the juice of half a lemon and the grated peel of a whole lemon have been mixed. Put the apples into a deep pudding-dish. Pour the tapioca and milk round them. Bake an hour. This pudding may be made with plums, gooseberries or currants; they should be well sweetened. Bread and Butter Pudding Bread Butter Sultanas Powdered cinnamon 3 eggs 1 pint milk 3 table-spoons powdered sugar Cut a number of slices of bread, taking off the crusts and spreading them with butter. Butter a pudding-dish and fill it three parts full with the The Pudding and slices of bread and butter, sprinkling a little powdered cinnamon and a few sultanas between each layer. Beat the sugar and eggs together. Add the milk and flavouring. Strain. Pour slowly on the bread, letting it absorb all it can. Bake in a moderate oven for an hour. A good variation of this pudding is made by spreading each layer of bread and butter with jam. *Bread Pudding U cups powdered sugar 2 cups bread-crumbs 1 quart milk 5 eggs 1 table-spoon butter Vanilla Put the bread-crumbs, which should be very fine, to soak in the milk. Mix the butter and one cup of sugar. Add the well-beaten yolks, and beat well together. Add bread-crumbs and milk and a little vanilla. Butter a pudding-dish and All it not more than two-thirds full. Bake in a moderate oven until set. Spread quickly with jelly or jam and cover with the whites beaten to a froth and mixed with half a cup of sugar. Put back in the oven to brown quickly. Serve cold with cream. This pudding can be made with crushed and sweetened fresh strawberries instead of jam. Pastry Book Gateau de Riz 5 table-spoons rice 5 cup powdered sugar 1 quart milk G eggs Lemon peel 1 bay leaf Boil the rice and sugar in the milk, with a thin strip of lemon peel and the bay leaf, very gently until all the milk is absorbed. When cold, add four whole eggs and two extra yolks previously well beaten, and two whites beaten to a stiff froth. Beat all well together. Butter a mould, and sprinkle very fine bread-crumbs all over it. Pour in the rice and bake for half-anhour in a quick oven. A small cup of strong coffee can be added while the rice is being cooked, or a handful of candied cherries after the eggs have been added.