The complete Indian housekeeper & cook

4. Batter Pudding is most difficult to make well, and the success depends entirely on the vigour with which it is beaten. Six units eggs, 3 of flour, 1 of butter, a pinch of salt, ½ of sugar, 11 of milk. Mix flour and milk very smoothly, pour in the butter melted, then the yolks well beaten, finally the whites, beat for a quarter of an hour, and boil in a very tightly-closed mould for an hour and a half, tfiking care to shake the mould about for the first ten minutes in order to prevent the flour settling to the bottom. Batter made by this recipe may be poured into a buttered basin in which fresh fruit has been placed, and sprinkled with sugar. When baked, the whole will turn out together and form a very wholesome pudding for children. 5. Brown Pudding, — Six units common atta or coarse flour, ½ soda, 5 of sugar, 5 of thick sour cream, 2 of sherry. Mix the soda and sugar with the flour, and add the cream and sherry quickly, and steam at once. Butter may replace cream if cream of tartar is added. 6. Canary Pudding. — Six units sugar, butter, and eggs, 4 of flour. Beat the butter to a cream, and add sugar and the yolks of the eggs. Beat for quarter of an hour, add the flour and any flavouring liked, and lastly, the whites whisked stiff. This pudding bakes or boils. It is excellent when flavoui’ed with almond Housekeeper and Cook 301 essence or cherry brandy and the mould decorated with preserved cherries. Flavoured with Maraschino, decorated with angelica and cherries, boiled in a border mould, and served hot wdth a pile of very stiff whipped cream in the centre, it is called Snowdon pudding. 7. Caramel Custard. — Twelve units of milk, flavour with vanilla and a little sugar, add either 6 units yolk of egg or 4 units yolk and 2 of white. Strain through a hair sieve several times. Line the bottom of a mould with rather burnt caramel, let it set, then pour in the custard, and steam slowly. If the water once boils furiously, there will be holes in the custard. This recipe, if properly made, is like a blancmange in consistency. It is good made with coffee beans boiled in the milk. The easiest way to make the caramel is to put 2 units of pounded sugar in the mould, which should be a plain oval one, and let it melt till it is brown ; then turn the hot mould about till properly lined. All steam puddings can be cooked in caramel moulds. 8. Cannella Pudding. — Ten units milk, a zest of lemon, some cinnamon, 3 units castor sugar. Boil. Add 4 units ground rice, and when boiled set to cool. Add 8 units of eggs, 1 unit crystallised cherries, ¼ angelica, ¼ shred almonds, some vanilla essence. Line a plain mould with buttered paper, sprinkle it with fine strips candied peel, and steam for Ij hour. Turn out and serve with sweet orange sauce. 0. Chocolate Pudding. — Four units flour or atta, 4 of sugar, ½ of soda, 2 of cocatina, 4 of eggs, and 5 of sour cream. Mix the cocatina, sugar, and soda together, then the beaten eggs and some strong vanilla flavouring, and lastly the sour cream. Steam for one and a half hour. Both this and the last pudding may be made with sour milk or dhye, but then a little less must be used, and 2 units of butter added. 10. Eve’s Pudding. — Five units chopped apples and breadcrumbs, 2½ sugar, currants, and butter, 6 units eggs. Mix and boil for three hours in mould or cloth.