mixture into the dish and put it in the oven for
twenty minutes. 11. Whip the whites of the eggs to
a stiff froth. 12. When the pudding is a light brown,
take it out, spread the whites of the eggs over the top,
and sift over a little castor sugar. 13. Put the dish
back into the oven till the icing is a light brown. It
is then ready.
Precautions. — Do not allow the icing to get too
dark a colour in baking.
A TREACLE PUDDING.
Ingredients .
Treacle. Suet. Milk. Lemon. Sugar. Flour.
1. Take a quarter of a pound of suet, half a pound
i5»
Biickmaster s Cookery.
of flour, half a pound of treacle, a teaspoonful of
pounded loaf-sugar, and the juice of half a lemon.
2. Mix all together in a large basin, with sufficient
milk✪ Treacle Pudding to form a thick batter. 3. Tie it up in a floured
cloth with plenty of room to swell, and boil for three
hours.
Precautions. — It is necessary that the pudding
should be thoroughly boiled.
GREENGAGE PUDDING, OR OTHER FRESH
FRUIT.
Ingredients.
Greengages. Suet Crust. Sugar.
1. Line a quart pudding basin to the thickness of a
quarter of an inch with a good suet crust, page 264.
2. Fill the basin with as much fruit as you can heap
up. 3. Add sugar✪ Greengage Pudding. 4. Cover with crust. 5. Fold the
edges over and close them tightly together to prevent
the juice escaping. 6. Tie over a floured cloth. 7. Put
the pudding into plenty of boiling water and boil two
hours and a half. 8. Turn it on to a dish and serve.
PUFF PASTE.
Ingredients.
4 023. of Flour. I Lemon. 4 ozs. of Fresh Butter.
I Egg. Salt.
1. Take a clean paste-board, sprinkle it with flour;
and place in a heap in the centre a quarter of a
pound of flour. 2. Make a hole in the centre. 3.
Put into the hole the yolk of half an egg (put the
white into a teacup). 4. Squeeze in six drops of
lemon. 5. Wrap the butter in a clean cloth, and well
Puff Paste for Tartlets.
159
squeeze it to remove all the water. 6. Add a table-
spoonful of water to the lemon juice, egg, and flour,
and work all together with the hands until the paste is
of the same consistency as the butter. 7. Flour a
rolling-pin, sprinkle the paste-board, and roll the paste
into a square shape about the thickness of a quarter
of an inch. 8. Place the pat of butter in the centre,
and fold the paste over from each side so as to enclose
the butter, pressing the edges together with the thumb.
9. Stand it aside in a refrigerator or cool place for ten
or fifteen minutes. In cold weather there is no occa-
sion for this, you may proceed at once. 10. Sprinkle
the board with flour, and roll out the paste to the
length of two feet. 11. Fold over one-third of the
length, and now fold over from the other end. The
paste is now in three thicknesses of equal length. 12.
Bring the rough edges towards you, roll the paste out
and fold it again into three. 13. Stand it aside in a
cool place for ten minutes or a quarter of an hour,
and again roll it out as before. 14. Stand the paste
aside for ten or fifteen minutes, and roll it out again.
Each rolling out and standing aside is called a turn,
and some cooks give as many as five or six turns.
The paste is now ready. 15. Proceed exactly the
same as for fruit pies with short crust, p.' 160.
For Tartlets. ✪ Puff Paste
Page 71 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
mixture into the dish and put it in the oven for twenty minutes. 11. Whip the whites of the eggs to a stiff froth. 12. When the pudding is a light brown, take it out, spread the whites of the eggs over the top, and sift over a little castor sugar. 13. Put the dish back into the oven till the icing is a light brown. It is then ready.
Precautions. — Do not allow the icing to get too dark a colour in baking.
A TREACLE PUDDING.
Ingredients .
Treacle. Suet. Milk. Lemon. Sugar. Flour.
1. Take a quarter of a pound of suet, half a pound
158
Buckmaster's Cookery.
of flour, half a pound of treacle, a teaspoonful of pounded loaf-sugar, and the juice of half a lemon. 2. Mix all together in a large basin, with sufficient milk to form a thick batter. 3. Tie it up in a floured cloth with plenty of room to swell, and boil for three hours.
Precautions. — It is necessary that the pudding should be thoroughly boiled.
GREENGAGE PUDDING, OR OTHER FRESH
FRUIT.
Ingredients.
Greengages. Suet Crust. Sugar.
1. Line a quart pudding basin to the thickness of a quarter of an inch with a good suet crust, page 264. 2. Fill the basin with as much fruit as you can heap up. 3. Add sugar. 4. Cover with crust. 5. Fold the edges over and close them tightly together to prevent the juice escaping. 6. Tie over a floured cloth. 7. Put the pudding into plenty of boiling water and boil two hours and a half. 8. Turn it on to a dish and serve.
PUFF PASTE.
Ingredients.
4 023. of Flour. I Lemon. 4 ozs. of Fresh Butter.
I Egg. Salt.
1. Take a clean paste-board, sprinkle it with flour; and place in a heap in the centre a quarter of a pound of flour. 2. Make a hole in the centre. 3. Put into the hole the yolk of half an egg (put the white into a teacup). 4. Squeeze in six drops of lemon. 5. Wrap the butter in a clean cloth, and well
Puff Paste for Tartlets.
squeeze it to remove all the water. 6. Add a tablespoonful of water to the lemon juice, egg, and flour, and work all together with the hands until the paste is of the same consistency as the butter. 7. Flour a rolling-pin, sprinkle the paste-board, and roll the paste into a square shape about the thickness of a quarter of an inch. 8. Place the pat of butter in the centre, and fold the paste over from each side so as to enclose the butter, pressing the edges together with the thumb. 9. Stand it aside in a refrigerator or cool place for ten or fifteen minutes. In cold weather there is no occasion for this, you may proceed at once. 10. Sprinkle the board with flour, and roll out the paste to the length of two feet. 11. Fold over one-third of the length, and now fold over from the other end. The paste is now in three thicknesses of equal length. 12. Bring the rough edges towards you, roll the paste out and fold it again into three. 13. Stand it aside in a cool place for ten minutes or a quarter of an hour, and again roll it out as before. 14. Stand the paste aside for ten or fifteen minutes, and roll it out again. Each rolling out and standing aside is called a turn, and some cooks give as many as five or six turns. The paste is now ready. 15. Proceed exactly the same as for fruit pies with short crust, p.' 160.
For Tartlets.
Records on this page
Treacle PuddingTreacle PuddingGreengage PuddingPuff Paste