The housekeeper's guide to preserved meats, fruits, vegetables, &c

Crosse and Blackwell have for many years been justly celebrated for the purity of their marmalade, which is made entirely from Seville oranges and refined sugar. Orange marmalade is very .suitable to be served with almost any kind of pudding, especially puddings made of cornflour or arrowroot. A very nice dish can be made of orange marmalade as follows Make an ordinary baked custard pudding, semolina pudding, or vermicelli pudding. Let the pudding get cold, and then turn it out of the dish in which it was baked. I am supposing the pudding has been baked in an ordinary pie-dish. Now surround the pudding with a border of orange marmalade, and ornament the top as follows : — Take a little candied angelica, or, better still, slice up a preserved crystallised almond. These are of _ a very dark green colour, and are admirably adapted for all purposes of ornamenting. Cut this into small strips, so that the strips will form a star. Of course the strips which are pointing lengthways on the pudding should lie somewhat longer than those which point crossways on the top of the pudding, which is oval. Place in the middle of this little star a preserved cherry, and place round the top of the pudding some preserved cherries and little stars of angelica. This pudding now is really very handsome, the ornamental stars on the top and the bright marmalade round the base tending . greatly to set it off. The marmalade with the pudding itself is also a great improvement. Marmalade can also be used for making bread-and-butter pudding, and when children are delicate, It is an admirable dish for them. I would recommend the bread-and-butter pudding to be made as follows : — Cut some thin slices of bread. (Remember this is an admirable opportunity for using up pieces of stale bread.) Spread the bread very slightly with butter, and then put on a layer of marmalade on each slice. Pile up the slices on the top of one another in the pie-dish, and then fill up the dish with custard. Let it stand long enough for the bread to soak up the custard. The pudding should now be baked in the oven sufficiently long for the custard to set. This pudding is light, digestible, and extremely nice, without being rich. Indeed, if the pudding is required for persons who are bound to abstain from everything that is rich the butter can be omitted altogether, and the marmalade simply spread on slices of dry bread. Of course a still superior pudding can be made by using up slices of stale sponge-cake, or, better still, what is known as brioche cake, instead of ordinary bread.