Grate two cupfuls of carrots ; add to this one
and a half cupfuls of finely chopped suet ; four of
moist sugar ; eight of flour ; half a pound of
chopped raisins ; the same of currants ; one salt-
spoonful of sa✪ Carrot Puddinglt ; and steam four hours. Set in an
oven twenty minutes before serving.
Chocolate Blancmange.
Take a tin of condensed milk, and add some
fresh milk to it ; stir it over the fire, and stir into
it about six sheets of white leaf gelatine which has
been soaked in a cup of cold water ; add three
tcaspoonfuls of grated chocolate✪ Chocolate Blancmange, boil ten minutes,
stirring all the time ; when nearly cold beat for
five minutes or until it begins to stiffen. Flavour
and whip up at once, and put into a wet mould, and
it will be firm in six or seven hours.
Chocolate Pudding.
Take three tablespoonfuls of sugar, four of
cornflour. Dissolve two and a half tablespoonfuls
of grated chocolate in hot water, scald a quart of
milk✪ Chocolate Pudding by putting it into a boiler over boiling water.
D 2
36
TEMPTING DISHES .
Dissolve the cornflour in a little scalded milk, and
before it thickens, stir in the dissolved chocolate ;
keep all in the boiler, stirring constantly till cooked.
Use with cream or custard.
Coffee Custards.
Make a quarter of a pint of very strong clear
coffee and, when cold, stir it into half a pint of
sweetened milk ; beat up two fresh eggs✪ Coffee Custards (leaving
out the whites), mix them with the coffee and
milk ; put into a jug and stir over the fire as above.
When cool, pour into custard glasses.
Crumb Pudding.
One quart of milk, the same of bread-crumbs,
three-quarters of a cup of sugar, the yolk of two
eggs, a tablespoonful of butter : flavour with
nutmeg and lemon✪ Crumb Pudding ; then bake in a slow oven, and
when done spread over a layer of red-currant jelly.
Whip the whites of the eggs to a froth ; add two
tablespoonfuls of castor sugar ; pour over the jelly
and bake a light brown.
The Empress Rice.
RIZ A L’lMPERATRICE.
Boil three tablespoonfuls of washed rice in
a pint of milk, with sugar to taste, and a few drops
of essence of vanilla. Make a custard with a gill
of milk and three eggs, and when cold add it to
the rice. Beat to a froth a gill of cream with
some sugar and a pinch oi isinglassine✪ The Empress Rice , dissolved
in a little water. Mix this in with the rice and
custard ; fill a mould, and set on ice ; then turn it
out and serve. Preserved fruit, or preserve, may
be served with it.
TEMPTING DISHES
37
French Cannelons.
Make some puff paste, roll thin, and cut into
equal-sized strips. Place a spoonful of jam✪ French Cannelons in the
centre of each, cover with another strip of pastry,
give a slight twist in the centre of each, and fry in
boiling lard for about ten minutes ; then drain
thoroughly upon a hot napkin and sprinkle with
powdered sugar.
Fig Mould.
Take half-a pound of figs, the yellow peel of
a lemon, chopped fine, one and a half ounces of
white sugar, and a large teacupful of water✪ Fig Mould ; put
all in a jar with a cover or lid on, and place it in
a saucepan with as much boiling water as will
reach half-way up the jar, and let all stew gently
till all the liquid is dried up and the figs are quite
soft ; press the figs into a mould and let it stand
till cold, then turn out, and pour a custard round it.
Fig Pudding. ✪ Fig Pudding
Page 17 · 10 recipe records on this page
Presented as published in 1891. 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
Grate two cupfuls of carrots ; add to this one and a half cupfuls of finely chopped suet ; four of moist sugar ; eight of flour ; half a pound of chopped raisins ; the same of currants ; one saltspoonful of salt ; and steam four hours. Set in an oven twenty minutes before serving.
Chocolate Blancmange.
Take a tin of condensed milk, and add some fresh milk to it ; stir it over the fire, and stir into it about six sheets of white leaf gelatine which has been soaked in a cup of cold water ; add three teaspoonfuls of grated chocolate, boil ten minutes, stirring all the time ; when nearly cold beat for five minutes or until it begins to stiffen. Flavour and whip up at once, and put into a wet mould, and it will be firm in six or seven hours.
Chocolate Pudding.
Take three tablespoonfuls of sugar, four of cornflour. Dissolve two and a half tablespoonfuls of grated chocolate in hot water, scald a quart of milk by putting it into a boiler over boiling water.
D 2
Dissolve the cornflour in a little scalded milk, and before it thickens, stir in the dissolved chocolate ; keep all in the boiler, stirring constantly till cooked. Use with cream or custard.
Coffee Custards.
Make a quarter of a pint of very strong clear coffee and, when cold, stir it into half a pint of sweetened milk ; beat up two fresh eggs (leaving out the whites), mix them with the coffee and milk ; put into a jug and stir over the fire as above. When cool, pour into custard glasses.
Crumb Pudding.
One quart of milk, the same of bread-crumbs, three-quarters of a cup of sugar, the yolk of two eggs, a tablespoonful of butter : flavour with nutmeg and lemon ; then bake in a slow oven, and when done spread over a layer of red-currant jelly. Whip the whites of the eggs to a froth ; add two tablespoonfuls of castor sugar ; pour over the jelly and bake a light brown.
The Empress Rice.
RIZ A L’lMPERATRICE.
Boil three tablespoonfuls of washed rice in a pint of milk, with sugar to taste, and a few drops of essence of vanilla. Make a custard with a gill of milk and three eggs, and when cold add it to the rice. Beat to a froth a gill of cream with some sugar and a pinch of isinglass , dissolved in a little water. Mix this in with the rice and custard ; fill a mould, and set on ice ; then turn it out and serve. Preserved fruit, or preserve, may be served with it.
French Cannelons.
Make some puff paste, roll thin, and cut into equal-sized strips. Place a spoonful of jam in the centre of each, cover with another strip of pastry, give a slight twist in the centre of each, and fry in boiling lard for about ten minutes ; then drain thoroughly upon a hot napkin and sprinkle with powdered sugar.
Fig Mould.
Take half-a pound of figs, the yellow peel of a lemon, chopped fine, one and a half ounces of white sugar, and a large teacupful of water ; put all in a jar with a cover or lid on, and place it in a saucepan with as much boiling water as will reach half-way up the jar, and let all stew gently till all the liquid is dried up and the figs are quite soft ; press the figs into a mould and let it stand till cold, then turn out, and pour a custard round it.
Fig Pudding.
Records on this page
Carrot PuddingChocolate BlancmangeChocolate PuddingChocolate Cornflour PuddingCoffee CustardsCrumb PuddingThe Empress RiceFrench CannelonsFig MouldFig Pudding