The complete Indian housekeeper & cook

Before turning to the sweet course, the authors wish to touch on a criticism which has been very generally made, viz., that the following recipes err on the side of simplicity, in that a certain knowledge of cookery is assumed. That is true. It is sheer waste of time to repeat again and again “ Butter a mould,” for pudding moulds are made to be buttered, just as jelly moulds are made to be steeped in cold water before using. To facilitate matters, therefore, a few general maxims for each class of pudding have been compiled, and a reference to these will settle doubts. There are really only a very few types of puddings, and only these are given. It is sheer waste of time to reiterate the same recipe again and again with only some trivial difference. Boiled Puddings. A pudding must not be mixed and then set to stand before being cooked. The lightest ones will become sodden with such treatment. Flour must be dried and sifted. Butter beaten to a cream with a wooden spoon. Whites and yolks of eggs beaten separately, except when otherwise directed. Whites of egg and flavourings added last of all. Moulds must be well buttered, and water boiling when the mould is set in it. Suet finely chopped and rubbed into the flour. All puddings are the better for a pinch of salt. 1. Albert Pudding. — Four units flour, 4 butter, 2 sugar, 2 minced peel, 1 of sliced almond, 2^ of brandy, 4 of eggs. Beat the butter to a cream, add the sugar and yolks of eggs. AThisk till quite white. Dredge in the flour, and add the fruit, almonds, and brandy, last of all the whites whipped firm. If wanted very good, two units of whipped cream and liqueur instead of brandy may be used. Boil for at least two hours in a covered mould. This pudding can be varied many ways. It is tlie foundation of all steamed cakepuddings. 2. Almond Pudding. — Four units blanched and pounded almonds, 1½ of crushed sponge-cake and ratafias, 2 of warm butter, 2 ground rice, 4 of thin cream, 1^ of sugai’, 6 of eggs. As above. Sprinkle a buttered mould with dried cocoanut, grated and bread-crumbs. Steam for one and a half hour. Serve with almond sauce. 0. Auntie’s Pudding. — Five units of raspberry jam, 5 of suet, 12 of flour, 5 of milk, and carbonate of soda. Mix rapidly, and cook at once in covered mould. This is very useful if there is a scarcity of eggs. It is very light, and plenty of room must be given ni pie mould, for it should swell double its original height. In this recipe, again, any slightly sour preserve may take the place of raspherry jam ; but as the lightness depends on the soda and the acid neutralising each other, the pudding will fail if there is too little acid. Treacle, with 1 unit lemon juice, is nice, or a lemon or two squeezed on to 5 units of sugar, a ze.st of the rind being added. Substituting butter for suet, adding the juice of two lemons, 6 units of sugar, and some minced peel and currants, we have another good pudding.