10. Friar’s Omelette. — Boil apples or apple chips to a pulj) as for
sauce, flavour if necessary with lemon juice, and sweeten to taste.
Stir in 2 units of butter to 20 of the pulp, and 4 units yolk of
egg, finally 4 units whites whisked. Butter a pie-dish, anil strew
thickly with bread-crumbs and little pieces of butter. Four in the
mixture after beating it well, cover with bread-crumbs, and sprinkle
with melted butter. Bake for half-an-hour. This may be made
with ahi bokharas instead of apples. By increasing the eggs and
butter, this mixture becomes an apple souffle.
n. Fruit Puddings.— To every 20 units of fresh fruit pulp allow
2 of warm butter, 4 of sugar, 4 of sponge-cake crumbs or bread-
crumbs, and 4 of eggs well whisked.
12. Gateau de Riz. — Four units rice, 40 milk, 2 of sugar, a little
salt, 4 units butter, and 10 of eggs, flavouring to taste. Swell the
rice in the milk in the oven till quite done, mix in sugar and butter,
and let it cool. Butter a plain cake mould very thickly, and strew
plentifully with grated bread-crumbs. There should be a layer of
Cl limbs one-eighth of an inch thick. Beat the eggs separately, and
add separately. Bake in a slow oven for an hour. Turn out, gar-
nish, and serve \vith a fruit sauce. Semolina can be treated this
way, and also plain country soojee.
13. Hundred-Guinea Pudding. — Two units bread-crumbs, 2 of
butter and sugar, 20 units milk, 8 of eggs, 1 of lemon juice, and
the rind grated on the sugar. Boil the milk, pour on the bread
add the other ingredients, and bake. ’
u
3o6 The Complete Indian f
14. Koya Pudding. — Four units koya or boiled milk curd, 2 «
sugar, G of eggs, one slice of bread, 2 of milk. Beat the yolks and '.
sugar till they are quite white. Pound the koya to a smooth j)aste,
and add to the mi.xture. Beat well. Place the crumb of a slice of
bread in a basin, and moisten with milk. M'^hen soaked, strain
away superfluous milk, and heat. Pour the mixture on to it, and
beat again. Finally, add the whites whisked stiff, and bake at once
in a bordered pie-dish, strew almonds and a little butter on the top.
This pudding can be flavoured with almonds, vanilla, or lemon.
15. Lemon Pudding. — Four units butter and sugar, 5 of lemon
juice, 2 of cake or biscuit crumks, 10 of eggs✪ Lemon Pudding, and some essence of
lemon. Stir butter and sugar over the fire till it melts, add the
lemon juice and the yolks of the eggs. It should look like honey.
VV''hen cold, stir in the bread-crumbs and whites of eggs well whisked.
Bake in a lined pie-dish.
IG. Milky Puddings are generally very badly made in India,
while the number of eggs used is frightful. The old English milky
rice pudding is made by putting 5 units of washed rice into 44 of
milk and pushing it into the oven. When three parts done, with-
draw it, and let it get cold to cream. It may either be warmed up
M’hen wanted plain, or an egg or two may be mixed in it. All
milky puddings should he hegun hy letting tlie farinaceous part
swell gradually in the milk in the oven, except, of course, cornflour
and arrowroot puddings. The proportions for puddings are given
in the preliminary proportion table. The recipe for sago pudding
shows the procedure to be followed in making plain milky pud-
dings.
17. Puffs. — ^Two units butter and flour, 4 units eggs, 10 of milk,
of sugar, a little salt, and nutmeg or vanilla. Beat the yolks,
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10. Friar’s Omelette. — Boil apples or apple chips to a pulj) as for
sauce, flavour if necessary with lemon juice, and sweeten to taste.
Stir in 2 units of butter to 20 of the pulp, and 4 units yolk of
egg, finally 4 units whites whisked. Butter a pie-dish, anil strew
thickly with bread-crumbs and little pieces of butter. Four in the
mixture after beating it well, cover with bread-crumbs, and sprinkle
with melted butter. Bake for half-an-hour. This may be made
with ahi bokharas instead of apples. By increasing the eggs and
butter, this mixture becomes an apple souffle.
n. Fruit Puddings.— To every 20 units of fresh fruit pulp allow
2 of warm butter, 4 of sugar, 4 of sponge-cake crumbs or bread-
crumbs, and 4 of eggs well whisked.
12. Gateau de Riz. — Four units rice, 40 milk, 2 of sugar, a little
salt, 4 units butter, and 10 of eggs, flavouring to taste. Swell the
rice in the milk in the oven till quite done, mix in sugar and butter,
and let it cool. Butter a plain cake mould very thickly, and strew
plentifully with grated bread-crumbs. There should be a layer of
Cl limbs one-eighth of an inch thick. Beat the eggs separately, and
add separately. Bake in a slow oven for an hour. Turn out, gar-
nish, and serve \vith a fruit sauce. Semolina can be treated this
way, and also plain country soojee.
13. Hundred-Guinea Pudding. — Two units bread-crumbs, 2 of
butter and sugar, 20 units milk, 8 of eggs, 1 of lemon juice, and
the rind grated on the sugar. Boil the milk, pour on the bread
add the other ingredients, and bake. ’
u
3o6 The Complete Indian f
14. Koya Pudding. — Four units koya or boiled milk curd, 2 «
sugar, G of eggs, one slice of bread, 2 of milk. Beat the yolks and '.
sugar till they are quite white. Pound the koya to a smooth j)aste,
and add to the mi.xture. Beat well. Place the crumb of a slice of
bread in a basin, and moisten with milk. M'^hen soaked, strain
away superfluous milk, and heat. Pour the mixture on to it, and
beat again. Finally, add the whites whisked stiff, and bake at once
in a bordered pie-dish, strew almonds and a little butter on the top.
This pudding can be flavoured with almonds, vanilla, or lemon.
15. Lemon Pudding. — Four units butter and sugar, 5 of lemon
juice, 2 of cake or biscuit crumks, 10 of eggs, and some essence of
lemon. Stir butter and sugar over the fire till it melts, add the
lemon juice and the yolks of the eggs. It should look like honey.
VV''hen cold, stir in the bread-crumbs and whites of eggs well whisked.
Bake in a lined pie-dish.
IG. Milky Puddings are generally very badly made in India,
while the number of eggs used is frightful. The old English milky
rice pudding is made by putting 5 units of washed rice into 44 of
milk and pushing it into the oven. When three parts done, with-
draw it, and let it get cold to cream. It may either be warmed up
M’hen wanted plain, or an egg or two may be mixed in it. All
milky puddings should he hegun hy letting tlie farinaceous part
swell gradually in the milk in the oven, except, of course, cornflour
and arrowroot puddings. The proportions for puddings are given
in the preliminary proportion table. The recipe for sago pudding
shows the procedure to be followed in making plain milky pud-
dings.
17. Puffs. — ^Two units butter and flour, 4 units eggs, 10 of milk,
of sugar, a little salt, and nutmeg or vanilla. Beat the yolks,