Buckmaster's cookery

into it a quarter of a pound of flour, the chopped suet, and half a teaspoonful of salt. 9. Work together with the hands so as not to leave any lumps. 10. Add the bread-crumbs, currants, sultanas, mixed peel, and half-a-pound of moist sugar. 11. Mix well together. 12. Wipe a lemon and grate the rind into the basin with (13) half a nutmeg grated, and two ounces of almonds previously blanched and chopped finely. 14. Break into another basin four eggs and add a wine-glass of brandy. 15. Mix well together and stir into the other ingredients with a wooden spoon. 16. Take a clean strong pudding cloth, sprinkle some flour over it and lay it over a basin. 17. Turn the mixture on to the centre of the cloth, and tie it tightly with a piece of tape, or the pudding may be put into a buttered mould and a cloth tied over the top. 18. When the water boils, put in the pudding and boil for five hours. 19. Turn the pudding on to a hot dish, and serve either with brandy or wine sauce in a boat, or poured over. Precaution. — Thorough mixture of all the ingredients is essential. BRANDY SAUCE. Ingredients. 3 Eggs. Castor Sugar. £ pint of Milk or Cream. 1 gill of Brandy or Sherry. 1. Put into a pint saucepan the yolks of three eggs, a dessert-spoonful of castor sugar, a gill of wine or brandy, and a £ of a pint of milk or cream, well mix with a whisk. 2, Take a quart stewpan and half fill it with hot water. 3. Stand the stewpan in the hot water and whisk for six or seven minutes. 4. Take 152 Buckmaster's Cookery. the stewpan out of the saucepan and pour the sauce over the pudding. Precautions. — The sauce must not be allowed to boil or curdle. PEASE PUDDING. Ingredients. Pease. Butter. Eggs. There are many varieties of peas. I have met with some called marrowy melters, and these are far the best. 1. Soak a pint of peas for ten hours in rain or soft water — the bad ones float and can be removed. 2. Drain them. 3. Tie them up loosely in a clean cloth, and put them into plenty of cold rain water, peas will never boil soft in hard or salt water. 4. Let them come to the boil. 5. Then simmer till the peas are tender ; the time will vary with the kind of peas, but never less than two hours. 6. Drain them over a colander. 7. Pass them through a clean wire sieve. 8. Season the pulp with pepper and salt. ' 9. Beat up one or two eggs with an ounce of sweet butter, and stir it into the pulp. 10. Thoroughly mix with a wooden spoon. 11. Have a clean cloth, and tightly tie up the pudding. 12. Let it boil for another half hour. 13. Turn it on to a dish and serve. This is usually served with fat pork, and is a very sensible and nutritious dish for working people. Precautions. — Be careful in the selection of the peas, and be sure that they are soft enough to pulp before turning them out. Vcnnoise Pudding. 153 VEN NOISE PUDDING. Ingredients. I gill of Cream. 3 ozs. of Sultana Raisins. 1 gill of Sherry. 5 ozs. of Bread-crumbs. 2 ozs. of Candied Peel. 3 ozs. of Castor Sugar. 1 oz. of Lump Sugar. 1 Lemon. 4 Eggs. 4 pint of Milk.