Buckmaster's cookery

6. Then another layer of macaroni. 7. Then grated cheese. 8. Finish by pouring over the surface the remainder of the butter. 9. Put it before a brisk fire, or in the oven. 10. When the top is of a golden brown colour serve on the same dish. Precautions. — Have your grated cheese and butter ready as soon as the macaroni is boiled. BAKED BATTER PUDDING. Ingredients. Eggs. Milk. Flour. 1. Take six ounces of fine flour, three eggs, and a pinch of salt. 2. Add by degrees as much milk as will, when well beaten make it the consistence of thick cream. 3. Pour into a pudding-dish. 4. Bake for one hour; or it may be boiled in a basin, or tied up in a cloth. It will require two hours’ boiling. Precautions. — The milk should be added gradually, and the dish well buttered. YORKSHIRE PUDDING. - Ingredients. Eggs. Flour. Milk. 1. Use for every egg as much flour as a tablespoon will carry, and a small pinch of salt. 2. Whisk the eggs well. 3. Strain and mix them gradually with the flour. 4. Pour in by degrees as much new milk as will reduce the batter to the consistence of rather thin cream. The tin or pan which is to receive the pudding must have been placed for some time pre- Orange Custard Pudding. 145 viously under a joint which has been put down to roast ; one of beef is usually preferred. 5. Beat the batter briskly and lightly the instant before it is poured into the pan. 6. Watch it carefully that it may not burn, and let the edges have an equal share of the fire. When the pudding is quite firm in every part and well coloured on the surface, 7. Turn it to brown on the under side. This is best accomplished by fiist dividing it into quarters. In Yorkshire it is made much thinner than in the South, roasted generally before an enormous fire, and not turned at all : currants are sometimes added to it. This pudding should be quite an inch thick when it is browned on both sides, but only half the thickness when roasted in the Yorkshire manner. Precautions. — Be careful in mixing the batter, which should be rather more liquid than for a boiled pudding. ORANGE CUSTARD PUDDING. Ingredients. 4 Eggs. 4 ozs. of Loaf-sugar. Orange-peel, ij pint of Milk. 1. Beat up, as for an omelette (page 282), four eggs, with four ounces of powdered loaf-sugar, and one pint and a half of milk previously boiled and allowed to cool. 2. Add the grated peel of one orange. 3. Beat all up together. 4. Strain into a shallow pie-dish. 5. Put into a moderate oven to bake. The safer way is to put the dish containing the custard into a tin dish, with boiling water coming two-thirds of the way up the dish containing the custard, then put it into a Buckrncistcr s Cookery. moderate oven for twenty minutes, and if at the end of this time it is not sufficiently firm, let it remain till it is so. When cold, sprinkle over the pudding powdered loaf-sugar. Use no white of the orange peel. Lemons may be used in the same way. Precautions. — The materials should be well mixed, but not too much beaten ; if the custard is baked without putting it into another dish with water, then the dish containing the custard should be shallow. MARMALADE PUDDING. Ingredients. 4 ozs. of Suet. 4 ozs. of Bread. 4 ozs. of Marmalade. 3 Eggs. 4 ozs. of Sugar.