Domestic cookery

Boil the milk with the butter, add one tablespoonful sugar to the bread crumbs, pour over the milk, add the yolks, beaten, and the vanilla ; pour into a buttered dish, bake 20 to 80 minutes, or until set ; then spread on the top the jam, beat up the whites of the eggs to a stiff froth, add the remainder of the sugar, pile on the top of the pudding, put back in the oven until set. Serve hot or cold. o No. 181. QUEEN MAB PUDDING. Some lemon or orange jelly 1 oz. gelatine i lb. sugar Yolks of 6 eggs i lb. candied fruit 1 pint milk 1 pint cream i pint water 1 good teaspoonful vanilla Line a mould with the jelly, and decorate with some of the fruit ; allow this to set ; beat up the yolks of eggs, add the milk, pour into a jug, and set inside a pan of boiling water ; stir until it thickens ; dissolve the gelatine in the ^ pint of water ; add the custard, also sugar and vanilla ; strain to the cream, and when just setting, add the remainder of the candied fruit ; if very large it may be cut up ; pour into prepared mould, and when set, dip into warm water ; dry with a towel and turn out. Serve with raspberry sauce (page 114) poured round. No. 182. RICE PUDDING (French). i lb. ground rice 1 pint milk Grated rind of 1 lemon 2 oz. candied cherries 1 oz. butter 3 eggs 2 oz. castor sugar Some brown bread crumbs Put the milk and rice into a saucepan with the lemon rind and sugar, and slowly simmer 10 minutes; beat up the eggs and add when the mixture is slightly cool, then stir in the cherries ; grease a plain or fancy mould and line it with the brown bread crumbs ; pour in the mixture ; bake in a slow oven 1 hour ; turn out, and serve with raspberry sauce (page 114). No. 183. SOUTHPORT PUDDING. 3 oz. bread crumbs 2 eggs 6 oz. brown sugar A little grated nutmeg 1 oz. citron peel Pinch of salt 3 oz. flour ^ lb. apples 3 oz. suet, minced Peel, core, and chop up the apples, mince the suet and the citron finely, mix these together with the sugar, flour, bread crumbs, salt, and nutmeg ; beat up the eggs and add, pour the mixture into a mould well buttered and lined with brown sugar ; cover with buttered paper and steam 2 hours. Serve with Southport sauce (page 115). 2 oz. sugar Beat the butter and sugar to a cream, separate the yolks from the whites of the eggs, heat up the yolks, add to them the milk and ratafia ; add this alternately, with the biscuits (crushed), to the butter and sugar, then the peel, finely minced ; line a small pie dish with thinly-rolled short pastry (page 85) ; decorate the edges with cut leaves, according to taste ; pour in the mixture, and bake in a cool oven until set, about halfan-hour ; add to the whites of the eggs a pinch of salt, whip them to a stiff froth, add 1 tablespoonful castor sugar ; stir in lightly ; pile on the top of the pudding ; bake a few minutes in a slow oven until slightly brown. Serve hot or No. 184. SAVOY PUDDING. 3 oz. Savoy biscuits 2 oz, butter 2 oz. candied peel ^ pint milk 3 eggs A few drops of ratafia cold. No. 185. TREACLE PUDDING. 6 oz. flour lb. suet 6 oz. treacle ^ teaspoonful ground ginger 6 oz. bread crumbs 1 teaspoonful baking powder 1 egg A little salt Mix all the dry ingredients together, add the egg and treacle heaten together ; mix thoroughly ; pour into a well buttered mould, and steam 2 to 2^ hours. j No. 186.