The complete Indian housekeeper & cook

11. German Pudding. — Half unit of flour, ^ of arrowroot, 11 of milk, 2 of butter, 6 of eggs, a little sugar, 2 of brandy. Boil the milk, add a little lemon essence, and stir to the arrowroot, flour, and butter ; flavour with sugar, and boil for five minutes, add the eggs separately, yolks and whites, each well beaten. Make a caramel of sugar a trifle burnt, line a buttered mould with it, and pour in the brandy. Put in the mixture and steam for an hour. 'I’lie caramel and brandy may be omitted, and the pudding served with whip or conserve of roses sauce. The Complete Indian 12. Ginger Pudding. Ten units of thin cream, 8 of stale spongecakes, 8 of eggs and 2 of preserved ginger. Soak the cakes in the cream, beat with a fork, add the yolks and whites beaten separately, and half the ginger cut in slices. Decorate the mould with the remainder, and steam for one hour. Serve with the ginger svrup over it. o o j i 13. Marmalade Pudding.— Four units sugar, 4 of bread-crumbs, 4 of marmalade, 4 of finely-minced suet, and 8 of eggs. Mix, beat the eggs well, and boil in a mould for at least two hours. Remember the maxim for puddings in which there is suet, ‘‘An overboiled suet pudding is poison,” which means that suet puddings cannot be overboiled. These proportions of suet, and bread-crumbs, and flour, sugar, or butter are the foundation of dozens of puddings with grand names. The only dilference lies in the flavouring. Treacle, jam, preserved ginger, raisins, figs, &c., may he substituted for the marmalade, butter for the suet, and flour for the breadcrumbs. This is the foundation of all suet puddings. 14. Moss Pudding.— Two units fresh butter and the chopped yellow peel of 2 lemons, 2 units white sugar. Mix till like cream, then beat into it 6 units yolk of egg and the juice of a lemon. When nearly white, add 2 units flour mid 6 units whipped white of egg. Steam one and a quarter hours in a buttered mould sprinkled with chopped candied peel. 15. Pleasant Pudding. — Two units butter, 2 of sugar, some vanilla essence. Work to a cream for ten minutes. Add 1 unit strong black coffee, 2 units biscuit or sponge-cake crumbs, 1 unit ground rice, 4 units yolk of egg. Add at the last 4 units white, well beaten. Steam for 1^ hours in a mould lined with buttered paper. 10. Plum Pudding,— Mrs. Beeton’s recipe is by far the best if modified a little : Twelve units manukka raisins, 14 of currants, 8 of sultanas, 16 of sugar, 1(J of bread-crumbs, 10 of suet, 8 of candied peel, 4 of ground almonds, and 20 units eggs. Spices to taste, as some people cannot bear them. Have the fruit and flour perfectly dry, heat the eggs well, and last of all stir in from a claret glass to a teacup of brandy. Tie the mixture in a new pudding cloth prepared in the following fashion ; Stretch the cloth over a large sieve or basin, and pour over some melted suet. Let it nearly cool, then sprinkle well with flour. This will ensure the pudding being of a rich brown colour. Boil the above quantity for six hours. In India it is the fashion to put ginger preserve, marmalade, &c., into plum pudding, but to English tastes they spoil it. 17- French Sago, — Twelve units milk, ] unit sugar, 1 unit butter, zest of a lemon. Boil with 2 units sago for fifteen minutes. Housekeeper and Cook 303