The English-Chinese cookery book

If it does not, the pudding will be watery. When you take it up, plunge it for a moment in a pan of cold water, then pour off the water, untie the twine, and gently lay back the top of the bag. Have a dish ready, and turn the pudding out upon it. % «.o * i ft 0.g f % m Hi q- m is M si.fl 2 2 2 &• § y, -e H — ^ S ® ^ tfe % M ® ffl IS Jn 4- § ^ IS M wBo-S tt 31* - m m ^i.*t & m»» f o g g — 88 — m & m * m & *r & ® e * p»i <s »,& ja mi & M m tf Mom m ®t.#n m el m » ^ ® s m ^Bio* a,&„# s « m ^ mm & m,m ifc.0 SB. £■„* tr m - w - *o®.ra ■?.« ioi^ 5^.* %t % (i m m vt.z p z z %,m 7km^-z®!zm m Bf,® is * z n a.^,jfc im « m z m m m b$,® & % %£ si s ^ s ■*»« ffl ^ 2 # s ® i ^ PUDDING SAUCE. rnO four large spoonfuls of fine white sugar, put two of butter, one of I flour, and stir them together to a cream in an earthen dish. Cut the white of an egg to a stiff foam, and add it ; then pour into the dish a gill of boiling water, stirring the mixture very fast. Put it into the sauce tureen, and add essence of lemon, or grate nutmeg over the top. i m » « £ & * m ® m w n, m ^ mt #, m -&o a ft « # m » m ft & # ¥■ itl SI M & 'p * m a0 s m - « <s £). a <£). * 0 _t d'', jg — ^ si. ^ ffl, # @ a * «. ® ffl ft it fr 0 41 ip I ft $ a %. viu i I, 1, i i o t i — 89 COLD SAUCE. TAKE the same measure of butter and sugar as given in the receipt above about pudding sauce, and stir them to a cream. Omit the flour; but add the white of egg. i PUT a saucepan of warm water on the fire to boil. Take half a pound of beef suet, put it on the chopping board, cut away all the skin, and chop up the suet as finely as possible with a sharp knife. Take half a pound of currants, wash them clean in water, and rub them dry in a cloth. Take out the stones if there are any in the currants. Pick over half a pound of sultana raisins, and if large, stone them. Place a wire sieve over a piece of paper. Take some crumbs of bread and rub it through the sieve. There should be a quarter of a pound of bread-crumbs. Take a quarter of a pound of mixed peel : citron, lemon, and orange, and cut it up into small pieces. Put a quarter of a pound of flour into a basin, and add to it the chopped suet, and half a teaspoonful of salt. Rub the suet well into the flour. Be careful not to leave any lumps. Add now the bread-crumbs, the currants and raisins, half a pound of moist sugar, and the pieces of candied peel, and mix all well together. Take a lemon, wipe it clean in a cloth, and grate the rind of it into the basin. Grate half a nutmeg into the basin, and add two ounces of almonds (previously blanched and chopped up finely). Break four eggs into a basin and add to them one gill of milk and a wineglassful of brandy. Stir this into the ingredients in the basin, mixing them all together. Take a strong pudding cloth, sprinkle about a teaspoonful of flour over it, and lay it in a basin. Turn the mixture from the basin into the centre of the floured cloth. Tie ^ vtu.o a M a m * m m ft- 0 PLUM PUDDING. — 90 PLUM PUDDING — continued. the pudding tightly in the cloth with a piece of string. When the water in the saucepan is quite boiling, put the pudding in, and let it boil for five hours. For serving take the pudding out of the cloth, and turn it on to a hot dish. FOR BRANDY, OR WINE SAUCE.