Domestic and economical cookery recipes

Let it stand over the fire, stirring carefully until it takes a golden-brown tinge. Then turn the mould round and round until it is well-covered, and dip the outside into cold water to set the caramel. Beat the eggs well. Put the milk on to boil, when nearly boiling, pour on to the eggs, stirring them quickly, add the sugar and vanilla, and strain into the mould. Then steam it for an hour. No. 353. ALBANY PUDDING. | oz. of gelatine | lb. of sugar Flavoimng essence Preserved fruit ,Wash the rice and boil it in the milk with the sugar and flavouring essence until quite soft. Dissolve the gelatine in hot milk, add it to the rice with the cream whipped to a stiff froth ; mix all thoroughly, and pour into a mould. When cold turn out and serve with custard and preserved fruit. 3 tablespoonsful of rice 1 pint of milk ^ pint of rich custard J pint of cream No. 354. SIR WATKIN S PUDDINGS. ^ lb. of Hugon’s suet, chopped finely J lb. of bread crumbs \ lb. of loaf sugar 4 ozs. of ground rice 4 ozs. of orange marmalade 3 eggs Put all the ingredients into a basin, and mix together. Pour into a greased mould, and steam four hours. Serve with sweet sauce. No. 355. CREAM SLIPPERS. Puff pastry | pint of thick cream 1 oz. of castor sugar 6 pistachio nuts Apricot or strawberry jam Red sugar. 1 egg Roll the pastry out quarter of an inch in thickness, and cut into lengths about one inch wide, wet one side of each strip of pastry and carefully fold it round a cornet or slipper mould (that has been well greased), letting the edges join well ; brush over with beaten egg; when all the pastry is used place the slippers on a greased tin and bake about ten minutes. Take out the moulds, and when the pastry is cold half fill each slipper with jam, fill up with the cream whipped and sweetened, and garnish with the red sugar, pistachio kernels, blanched and chopped. No. 356. ECONOMICAL CHRISTMAS PUDDING. \ (A la Camps.) 1 lb. of Demerara sugar 1 lb. of raisins 1 lb. of currants 1 lb. of Hugon’s suet 2 nutmegs 2 tablespoonsful of flour 1 tumblerful of old ale 2 lbs. of bread crumbs J lb. of mixed peel 1 oz. of sweet almonds 3 or 4 bitter almonds ^ teaspoonful of salt Shred the peel finely, stone the raisins and put them in whole, clean and dry the currants. Blanch and shred the almonds. Chop the suet finely. Put the bread crumbs and flour into a basin, add all the other ingredients, grate in the nutmeg, Stir all well together. Grease the moulds and fill 'hem quite full. Put foolscap paper covers over the moulds, before tying on the cloihs, which must be tightly secured. Boil gently for 7 hours. When done, allow them to cool and dry, without untying the cloths. If hung up in a cool place these puddings will keep beautifully for several years. When required for table, re-boil for 3 hours, and serve with cold flake sauce, k la Camps. ( See sauces.) Cookery and Cleanliness are next to Godliness. - • t No. 357. PLUM PUDDINGS. | 1 lb. of sultanas 2 lbs. of currants 6 ozs. of almonds 2 lemons | pint of milk i pint of brandy