Domestic cookery

Put all the ingredients into a basin, the suet finely minced, beat up the eggs and add to mixture, also a little milk if required ; grease a pudding mould, plain or fancy, and throw into it some coarse brown sugar, shake well, so that the mould is well coated with the sugar ; cover with buttered paper, and steam 2 hours ; serve with white sauce (page 116). Pinch of salt Mix the bread crumbs, flour, sugar, and suet, finely shredded and minced ; beat up the egg in the marmalade, add to bread crumbs, &c., mix thoroughly, and last of all stir in the soda^ dissolved in two teaspoonfuls of water ; pour into a well- buttered mould, lined with brown sugar, cover with buttered paper, and steam 2^ hours in a pan of boiling water, allowing the water to come within an inch of the top of the mould ; turn out and serve with the marmalade sauce No. 170. GOLDEN PUDDING. ^ lb. bread crumbs J lb. suet, finely minced 1 large egg ^ teaspoonful carbonate soda 1 lb. flour Jib. brown sugar^ 5 oz. marmalade 2 teaspoonfuls water (page 113). 74 No. 171. ITALIAN PUDDING. i lb. Savoy biacuiU 1 tia of peaches 1 egg 1 giU of milk A few drops of lemon essence 2 oz. sugar ^ pint of thick cream Divide the biscuits and arrange alternate layers of biscuits and peaches until the dish is full ; beat up the egg, add the milk and sugar, put into a custard pan or a jug, set in a pan of boiling water, stii- until it thickens, pour over the biscuits, &c. ; allow this to cool ; whip up the cream until stiff, add a little castor sugar, arrange roughly on the top. This may be coloured with cochineal if liked ; serve cold. No. 172. ICE PUDDING. 2 or. Savoy biscuits, crushed ^ pint of boiling milk I pint of rich custard (page 106) I pint of cream 4 lb. candied fruit 3 teaspoonfuls noyeau 4 glass sherry Pour the boiling milk over the crushed biscuits, add all the other ingredients ; when cool put into a freezer, and freeze ; then mould, and freeze until quite set; dip in water, and turn out. No. 173. LEMON PUDDING. 2 small eggs ' 3 oz. castor sugar 2 oz. Savoy biscuits 3 oz. butter 2 small lemons, juice and rind Line a small dish with rich short pastry made with 4 oz. flour (page 85), and decorate the edges with cut leaves of pastry to taste ; beat the butter and sugar to a cream, add the biscuits, crumbs, crushed, alternately with the eggs, beaten ; grate off 75 thinly the outside, of the lemon rind, add to the juice, then add these quickly to the mixture, beat thoroughly, pour the mixture into the prepared dish ; bake 40 minutes, or until the mixture is set ; cover with castor sugar, and serve hot or cold. No. 174. ORLEANS PUDDING. 2 eggs IJ oz. sugar ^ lb. marmalade oz. butter 3| oz. flour teaspoonful carbonate of soda Beat the butter and sugar to a cream, add the yolks, marmalade, and flour, then the whites, whipped to a stiff fi '>th, and, lastly, the carbonate of soda, which must be dissolved in one teaspoonful of milk; pour into a buttered mould, cover with buttered paper, and steam If- hours ; seiwe "with arrowroot sauce (page 109), flavoured with a little marmalade. No. 176. PARADISE PUDDING. A little lemon or orange jelly J oz. pistachio nuts J pint milk 2 oz. gelatine i oz. castor sugar J teaspoonful vanilla 1 pint water 4 yolks of eggs 2 whites of eggs 3 oz. ratafia biscuits 2 oz. preserved fruit