Domestic cookery

Line a plain mould at ' bottom and sides with the jelly, and sprinkle it with the pistachio nuts, blanched and finely minced ; beat up the eggs, add to them the milk, boiling, pour into a custard pan or jug, stand in a saucepan of boiling water, and stir until it thickens ; add the gelatine, dissolved in ^ pint of water, also sugar and vanilla ; put at the bottom of the mould a layer of biscuits, sprinkle these with a little jelly, then a layer of fruit and a little custard, which must be cool, but not set ; continue this until the mould is full ; set in a cool place until firm, dip in warm water and turn out. If liked, the dish may be garnished with a little whipped cream. 7G No. 176. PRINCESS PUDDING. 3 oz. sugar 4 oz. bread crumbs 3 oz. candied cherries i wineglassful brandy 3 apples 3 eggs Pinch, of grated nutmeg Pinch of salt Peel, core, and chop the apples, and the cherries, mix with the sugar, bread crumbs, nutmeg, and salt, beat up the eggs, and add to the mixture ; butter a plain mould, arrange round the edge a row of dried cherries, dust with sugar, pour in the mixture, cover with buttered paper ; steam 1^ hours ; serve with brandy sauce (page 110). No. 177. PLUM PUDDING (No. l). ^ lb. flour 1 teaspoonful baking powder ^ lb. suet 2 oz. currants 1 egg 1 oz. candied peel ^ lb. bread crumbs ^ teaspoonful allspice 1 teaspoonful ground ginger 2 oz. Valencia raisins A little ale or milk Wash and dry the currants, stone the raisins, mince the suet, and cut up the peel ; mix all the dry ingredients, then add the egg, beaten, with as much ale or milk as will moisten it ; pour into a greased mould or basin, cover with greased paper, and steam 4 hours ; serve with white pudding sauce (page 116). No. 178. PLUM PUDDING (No. 2). 6 oz. bread crumbs 1 teaspoonful baking powder 3 oz. Valencia raisins 3 oz. sultana raisins Juice and rind of ^ lemon i teaspoonful mixed spices 6 oz. brown sugar 6 oz. flour 6 oz. suet 3 oz. currants 2 oz. candied peel 2 eggs A little ale or milk A little salt Wash the currants, stone the raisins, cut up the peel, and mince the suet ; mix all together with the two eggs, well beaten, and just enough ale or milk to moisten the whole ; pour into a well buttered mould or basin, cover with buttered paper, and steam 4 hours ; serve with brandy sauce (page 110). No. 179. PLUM PUDDING, Rich (No. 3). ^ lb. flour lb. currants lb. suet lb. brown sugar i teaspoonful allspice J teaspoonful baking powder 1 oz. powdered almonds A little brandy, ale, or milk ^ lb. bread crumbs ^ lb. Valencia raisins h lb. sultana raisins J grated nutmeg 1 lemon, grated rind, and juice 3 oz. mixed peel 4 eggs Wash and pick the currants, stone the raisins, mince the peel ; put all the ingredients into a bowl, the suet finely minced, mix thoroughly, with the eggs, well beaten, and enough brandy, ale or milk to moisten the whole ; pour into a well buttered mould, cover with buttered paper, steam 5 to 6 hours — if divided into two, 4 to 5 hours will be long enough to steam ; turn out and serve with brandy sauce (page 110), or hard sauce (page 111). No. 180. QUEEN PUDDING. ^ pint milk 1 oz. butter 1 tablespoonful jam ^ teaspoonful vanilla 2 eggs 2 tablespoonfuls sugar ^ pint white bread crumbs