Domestic and economical cookery recipes

sweetened, and juicy (red fruit is most suitable for this pudding). Cover the fruit with a thick round of cake, and put a plate with a heavy weight upon it over the cake. Then let it stand until perfectly cold. Turn out and serve with one pint of Bird’s Custard, or half-pint of whipped cream round it. It is a summer pudding, and should be made the day before it is required. Stale bread may be substituted for the cake. No. 347. CANARY PUDDINGS. 2 ozs. of Coombs’ flour | 2 ozs. of castor sugar 2 ozs. of butter j 2 eggs Beat the butter to a cream, add the sugar and flour, beat in each egg separately. Steam for about 20 minutes in well greased dariole moulds. Serve with jam sauce. These little puddings may be also baked in a quick oven about ten minutes. No. 348. COVENTRY PUDDING. Stale cake ; or, bread crumbs j Whites of 2 eggs, beaten A few tinned apricots stiffly; or, 1/4 pint of whipped ^ pint of custard | cream Put a layer of cake crumbs at the bottom of a greased pie-dish, over these place a layer of apricots, cut side downwards, and continue this until the dish is three parts full. Then make a thick custard with one of Bird’s Custard Powders, and pour over the pudding, place a layer of apricots over the custard, and bake for about 10 minutes in a moderate oven. Remove the pudding from the oven, pile the stiffly beaten whites upon the top, and return to the oven for about five minutes to set the meringue. Serve either hot or cold. No. 349. PUNCTUAL PUDDING. 2 ozs. of butter i 2 ozs. of Coombs’ flour 2 ozs. of castor sugar 2 eggs £ pint of milk A little flavouring Beat the batter and sugar to a cream, beat in the eggs. Stir in the flour, and gradually add the milk. Add the flavouring, beat thoroughly, pour into a greased pie-dish, and bake in a quick oven 45 minutes. No. 350. VIENNOISE PUDDING. 3 ozs. of stale bread cut into dice 3 ozs. of sultanas 1/4 lb. of castor sugar 2 ozs. of candied peel Grated rind of a lemon 1 wineglass of sherry V pint of milk 2 whole eggs 1 oz. of lump sugar Put the one ounce of lump sugar into an old saucepan, and burn it to a dark brown. Pour in the milk, and stir until it is well-coloured, and the sugar dissolved. Beat the eggs well, strain the coloured milk on to them, and add the sherry. Put all the dry ingredients into a basin, and pour the eggs, milk and sherry over them. Let the pudding soak for half an hour. Then put it into a well-greased pint mould. Cover with buttered paper, and steam for one hour and a half. This pudding is to be served with German sauce. No. 351. SIMPLE PLUM PUDDING. 1/2 lb. of finely-chopped suet 1/2 lb. of currants 1/2 lb. of raisins, stoned and chopped 6 ozs. of flour 6 ozs. of bread crumbs 6 ozs. of candied peel 3 ozs. of sugar 1 gill of milk 2 eggs 1/2 teaspoonful of baking powder Put the dry ingredients into a basin, and mix with the eggs and milk, well-beaten together. Boil in a cloth or basin for four hours, No. 352. CARAMEL PUDDING. 6 ozs. of lump sugar A little lemon juice 1 pint of milk 5 yolks and three whole eggs 1 tablespoonful of castor sugar A little vanilla Put the lump sugar, crushed, into a plain round mould with the lemon juice.