Macaroni is a composition of wheaten flour made into a kind of paste. There are many varieties of this which go under the name of Italian Pastes. Macaroni is the cheapest and most useful article which can be used for puddings. It is nitrogenous, because it is made of wheat, and on that account is much more strengthening than rice. The nitrogenous principle in wheat is called gluten. Combined with cheese, macaroni is particularly good, and in that form is much used in foreign countries, and it is well worthy of being more extensively used in this country than it has formerly been. Semolina resembles ground rice in its grain, but is of a yellow colour, and is a portion of wheat which is not finety ground. It makes very good puddings, and can be used in any form in which rice is used, and is much more strengthening. Corn Flour is almost wholly starch, and on that account is fattening and warming, but not strengthen- ing. It is not sufficiently nitrogenous to be the con- PUDDINGS. 69 stant food of infants, as it does not develop the muscles and flesh sufficiently. Boiled or baked flour is much better food for infants than corn flour. Puddings are much lighter steamed than boiled. Steaming means that a very little water is put into a pot or pan, having a close lid. When the water boils the pudding is put in, and it cooks in the steam. There should only be enough water to keep steam in the pot ; but care must be taken that it does not all evaporate, and the pudding as well as the pot get burned. Boiling means that a pudding is either covered with a cloth or lid, and plunged overhead in boiling water, and cooked so for the necessary time. This generally makes a pud- ding heavier and less digestible. A lid is particularly to be avoided, as it so hermetically seals the pudding that none of the gas engendered by the cooking escapes, and it cannot be either so light or wholesome. Puddings with suet, much butter, or fat of any kind, are greatly improved by having a sauce served with them; as cold milk or cream are liable to congeal the fat, and render it unpleasant. A few recipes for Pud- ding Sauces will be given in their place. BREAD PUDDING. 2 thick slices of Bread. 2 table-spoonfuls of Marma- lade. 1 breakfast cupful of Milk. 2 Eggs. 1 table-spoonful of Sugar. Cut the crust from the bread, and break the soft part into a basin. Boil the milk and pour it over the bread. Cover the basin with a plate, and stand it aside for ten minutes. Then with a fork whisk it up till it forms a pulp. Beat up the eggs and stir them in, mixing well ; to which 70 COOKERr. add a table-spoonful of marmalade, ✪ Bread Pudding and mix all together. Butter a basin or plain mould, and spread a table- spoonful of marmalade over the bottom of it. Pour in the pudding and cover it with a buttered paper, then steam for one hour. Turn it out on a plate and allow the marmalade to pour round it like sauce. Raisins may be mixed with the pudding instead of marmalade, and the mould ornamented with raisins instead of having the marmalade in the bottom. SCRAP BREAD PUDDING. £ lb. scraps of Bread. 1 table-spoonful chopped Suet or Dripping. 1 handful Currants or Raisins. 1 table-spoonful of Sugar. % teaspoonful of ground Ginger. 1 teacupful of Milk. 1 Egg✪ Scrap Bread Pudding.

AI-modernized reading of the original text

Macaroni is a composition of wheaten flour made into a kind of paste. There are many varieties of this which go under the name of Italian Pastes. Macaroni is the cheapest and most useful article which can be used for puddings. It is nitrogenous, because it is made of wheat, and on that account is much more strengthening than rice. The nitrogenous principle in wheat is called gluten. Combined with cheese, macaroni is particularly good, and in that form is much used in foreign countries, and it is well worthy of being more extensively used in this country than it has formerly been. Semolina resembles ground rice in its grain, but is of a yellow colour, and is a portion of wheat which is not finely ground. It makes very good puddings, and can be used in any form in which rice is used, and is much more strengthening. Corn Flour is almost wholly starch, and on that account is fattening and warming, but not strengthening. It is not sufficiently nitrogenous to be the con- stant food of infants, as it does not develop the muscles and flesh sufficiently. Boiled or baked flour is much better food for infants than corn flour. Puddings are much lighter steamed than boiled. Steaming means that a very little water is put into a pot or pan, having a close lid. When the water boils the pudding is put in, and it cooks in the steam. There should only be enough water to keep steam in the pot ; but care must be taken that it does not all evaporate, and the pudding as well as the pot get burned. Boiling means that a pudding is either covered with a cloth or lid, and plunged overhead in boiling water, and cooked so for the necessary time. This generally makes a pudding heavier and less digestible. A lid is particularly to be avoided, as it so hermetically seals the pudding that none of the gas engendered by the cooking escapes, and it cannot be either so light or wholesome. Puddings with suet, much butter, or fat of any kind, are greatly improved by having a sauce served with them; as cold milk or cream are liable to congeal the fat, and render it unpleasant. A few recipes for Pudding Sauces will be given in their place. BREAD PUDDING. 2 thick slices of Bread. 2 table-spoonfuls of Marmalade. 1 breakfast cupful of Milk. 2 Eggs. 1 table-spoonful of Sugar. Cut the crust from the bread, and break the soft part into a basin. Boil the milk and pour it over the bread. Cover the basin with a plate, and stand it aside for ten minutes. Then with a fork whisk it up till it forms a pulp. Beat up the eggs and stir them in, mixing well ; to which add a table-spoonful of marmalade, and mix all together. Butter a basin or plain mould, and spread a tablespoonful of marmalade over the bottom of it. Pour in the pudding and cover it with a buttered paper, then steam for one hour. Turn it out on a plate and allow the marmalade to pour round it like sauce. Raisins may be mixed with the pudding instead of marmalade, and the mould ornamented with raisins instead of having the marmalade in the bottom. SCRAP BREAD PUDDING. £ lb. scraps of Bread. 1 table-spoonful chopped Suet or Dripping. 1 handful Currants or Raisins. 1 table-spoonful of Sugar. % teaspoonful of ground Ginger. 1 teacupful of Milk. 1 Egg.

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