Domestic and economical cookery recipes

Slices of bread and butter | £ lb. of currants 2 ozs. of sugar ^ pint of milk 1 egg Well grease a dish, and place in layers the bread and butter, sugar, and currants, beat the egg and milk well together and pour over all, bake in moderate gas oven for about an hour. No. 333. APPLE AMBER PUDDING. 8 apples | Rind and juice of one lemon 2 1/2 ozs. of butter j 3 eggs 3 ozs. of moist sugar j A little pastry Wash the apples (they need not be peeled or cored), and cut them into small pieces. Put them into a stewpan with the butter, sugar, lemon rind and juice, and stew until tender. Then rub through a hair-sieve ; the sieve keeps back the peel and pips. Beat the three yolks into the mixture, and put it into a pint pie-dish lined with a little pastry. Bake in a moderate oven until set. Then beat the whites of the eggs to a stiff froth, with a dessertspoonful of castor sugar, and heap on the top. Put it again into a cool oven until the whites are set. This pudding may be served either hot or cold. No. 334. MANCHESTER PUDDING. \ pint of fine bread crumbs | \ lb. of castor sugar 1 pint of boiling milk j 1 Lemon 2 eggs | A little lemon curd 2 ozs. of butter j Pour the boiling milk over the bread crumbs; when cool mix with it the yolks of two eggs, the butter, 1 oz. of simar, and rind of the lemon, and pour into a pie dish. Bake lightly; let it cool. Whip the whites of the eggs with 3 ozs. sugar, add gradually the juice of the lemon, spread a layer of lemon curd over the pudding, pour the whip over, and bake lightly. This pudding is best eaten cold. No. 335. CHOCOLATE PUDDING. 4 ozs. of Fry’s cocoa ] 3 ozs. of butter 7 ozs. of bread crumbs j \ pint of milk or cream 3 oz. of sugar | 3 eggs. Vanilla flavouring Melt the cocoa in the milk over the stove, then melt the butter ; add the sugar ; pour this over the bread crumbs, add the yolks of eggs separately, then mix in the melted cocoa and milk. Beat the whites to a stiff froth, stir them in lightly, and steam in a well-buttered mould for one hour. No. 336. LEICESTER PUDDING. 1 gill of milk or cream | 1 tablespoonful of cake crumbs 1 oz. of butter, 2 eggs j 1 tablespoonful of castor sugar 1 oz. of flour (Coomb's aerated) | Melt the butter, mix all the ingredients together, the eggs being well beaten, it will make a rich batter. Put into one large greased mould, or several small moulds; steam until quite set. If in a large mould, when cold, cut in slices, cover with egg and bread crumbs, fry in boiling fat. Serve with jam sauce. (See Sauces.) No. 337. LEMON CREAM PIE. Pastry 1 2 ozs. of butter 6 ozs. of castor sugar | 2 eggs 2 tablespoonsful of cornflour | 2 lemons (Brown & Poison’s) j i pint of cold water Put the water into a saucepan to boil, then add the cornflour which has been mixed with a little cold water, stir until it boils and thickens, move from the stove, add the butter, grated rind and juice of the two lemons, lastly the eggs, which have been well beaten. Line a pie-dish with puff paste, decorate the edges ; pour in the mixture, and bake 20 to 30 minutes. No. 338. LEMON PUDDING (Boiled).