Cassell's dictionary of cookery

Puddings for Invalids, Wholesome. — The puddings best suited for invalids are such simple articles as rice, sago, or tapioca pudding, boiled bread pudding, the light egg and flour, or " twenty minutes" pudding, as it is sometimes called, and a few others. It has been pointed out that the usual practice of putting the eggs into baked puddings previous to baking is not the best thing in the world for an invalid. When nutriment, and, at the same time, extreme lightness are to be secured, farinaceous articles, such as sago or bread, should first be cooked thoroughly in the milk, and when perfectly hot should have the egg broken into the pudding, which should then be beaten up well. The egg is thus cooked quite enough. It is hardly necessary to caution invalids against greasy puddings. Puddings in Haste. — Take a cupful each of finely-shred suet, finely-grated breadcrumbs, and picked and washed currants. Mix these ingredients with two table-spoonfuls of sugar, a little grated nutmeg, a tea-spoonful of sliced peel, and a pinch of salt. When the dry ingredients are well mixed, make them up into a light paste with two weU-beaten eggs and half a cupful of milk. Wring some small cloths out of boiling water, flour them well, and tie in each one a small tea-cupful of the mixture. Plunge them into boiling water, and let them boil quickly. Turn them out on a hot dish, sprinkle white sugar thickly over them, and serve. Time to boil, twenty minutes. Probable cost, 8d. Sufiicient for three or four persons. PUD ( G66 ) PUP Puddings, Plum Sauce for {see Plum Sauce for Puddings and Sweet Dishes). Puddings, Prune Sauce for {see Prune Sauce). Puddings, Sweet, Punch. Sauce for {sec Punch Sauce). Puddings, Sweet Sauce for (see Polish Sauce for Sweet Puddings). Puddings, Sweet Sauce for {see Paris Sauce for Sweet Puddings). PufiTets, American (for Tea or Breakfast).— Take a pint of cold milk, which has been boiled, one pint of home-made yeast, half a pound of butter, the same of sugar, and iive eggs. Mix these ingredients to a stiff batter, put it into baking tins to rise, and bake the cakes in the usual way. Pnffin. — The size of the common puffin is not much greater than that of a pigeon. It is a bird which is found congregating together in large numbers — ^favourite breeding-places being covered with puffins, old and young, in thousands. Their haunts are chiefly unfrequented islands and headlands where there is some depth of soil. The flesh of the young birds is used as food. Puffins are easily captured : the approach of man does not readily frighten them, and many are captured by means of a noose at the end of a rod. This bird, was formerly permitted by the Church to be used as food on Lenten days ; but its flesh, unless pickled and spiced, is disagreeable, strong, and fishy. Puff Paste (see Paste, Puff, or Feuilletage).