Domestic cookery

THREE AND THREE PUDDING. 3 large apples 3 eggs 3 oz. butter 3 oz. sugar 1 lemon, the juice and rind grated Line a small pie-dish with rough puff pastry (page 84), made from 6 oz. of flour ; decorate the edges with cut leaves, &c. ; peel, core, and cut the apples in half-quarters, put in an enamelled stew pan, with 1 tablespoonful of water, and simmer gently until soft ; add the sugar, butter, lemon, and yolks of eggs, stir until thoroughly mixed, but do not boil ; rub through a wire sieve, put the pulp into the prepared dish, bake 30 to 40 minutes, or until the mixture is set. When done, whip up the whites of the eggs, add to them, when whipped, one tablespoonful castor sugar ; pile on the top of the pudding in the centre, decorate with candied fruits ; bake until whites are set, in a slow oven. Serve hot or cold. No. 187. VENNOISE PUDDING. 5 oz. stale bread 3 oz. sultanas ' 3 oz. castor sugar 3 eggs 1 oz. almonds, crushed IJ oz. of mixed peel 1 oz. lump sugar ^ pint milk 1 glass of sherry Rind of 1 lemon Cut the bread into small squares about J of an inch, pour over the sherry, and allow it to soak for an hour, covered ; then add sultanas, castor sugar, lemon rind, almonds, and peel, finely minced ; put the lump sugar in an iron saucepan with 1 tablespoonful of water ; set it over a gas burner until it takes a dark coffee colour ; then add the milk, allow it to boil slowly until the sugar is dissolved ; beat up the eggs, and add to them the milk ; strain this custard over the bread, &c. ; pour into a well-buttered mould, lined with castor sugar; cover with buttered paper ; steam 2 hours ; serve with German egg sauce (page 112). No. 188. WAKEFIELD PUDDING. 4 stalks rhubarb 3 oz. brown sugar jj- pint milk A little lemon rind and grated ^ pint cold water ginger 1 thick slice of bread 1 tablespoonful cornflour Wipe and cut up the rhubarb into lengths about 1^ inch long, put into a saucepan with the water, set over a gentle heat, and stew until the rhubarb is tender ; then add 2 tablespoonfuls of the sugar and a little grated ginger ; cut the bread into strips, put a layer at the bottom of the dish, then a layer crosswise on the top ; pour over some of the fruit and juice, then another layer of bread and fruit until the dish is nearly full ; set aside to soak and cool ; meanwhile, prepare a custard as follows : Mix the cornflour with a little of the milk, add the sugar (1 tablespoonful) and lemon rind; boil the remainder of the milk and pour over the cornflour, &c.; pour back into the saucepan and stir until thick ; pour over the pudding, and serve cold. 6 oz. flour Put the flour into a basin with the salt, stir in the milk gradually, beat up the eggs and add to the batter when quite smooth ; allow this to stand 2 hours ; add the baking powder and pour into a dripping tin with some dissolved dripping; bake half an hour. If baked in a gas oven, it should be partly baked in the top part of the oven, then finished by placing it in the lower pai’t of the oven, underneath the joint. No. 189. YORKSHIRE PUDDING. 1 pint milk 2 eggs I 1 saltspoonful salt I A pinch of baking powder PASTRY. No. 190. PASTRY, PufiF (French). ^ lb. fine flour 1 yolk of egg Juice of i lemon About J pint cold water ^ lb. fresh butter