Cassell's dictionary of cookery

Treacle Posset. — Boil half a pint of new milk, and as it is rising in the pan stir into it two table-spoonfuls of treacle. Boil until the curd separates, then drain it off, and boil the posset again. Treacle posset should be taken the last thing before going to bed. It is an excellent thing for promoting perspiration. Time, a few minutes. Probable cost, 2d. Sufficient for one person. Treacle Pudding. — Make some good crust with suet or dripping, and roll it out to the thickness of a third of an inch. Butter a pudding-basin, and lino it with the pastry. Put a layer of pastry at the bottom, then a layer of treacle, and repeat until the basin is full. Put a cover on the top, moisten the , and pinch them closely together. Wring pudding-cloth out of boiling water, flour it well, and tie it securely over the basin. Plunge the pudding into as much boiling water as will cover it, and boil quickly and without ceasing until it is done enough. Turn it out on a hot dish, and serve very hot. If liked, a little lemon-juice, grated lemon-peel, and fine bread-crumbs may be sprinkled over each layer of treacle. Time to boil, three hours for a moderate-sized pudding. Sufficient for five or six persons. Probable cost, 1s. [illustration: THE] TRI Treacle Pudding (another way). — Make some good firm suet pastry, roll it out to the third of an inch in thickness, and longer than it is broad. Spread treacle all over it within half an inch of the edge. Wet the edges, roll up the pudding into the form of a bolster, and fasten the ends securely. Wring a puddingdoth out of boiling water, flour it wcll, fold it round the pudding, and tie the ends firmly. Plunge the pudding into boiling water, and keep it boiling quickly until done enough. If liked, a table-spoonful of flour and a quarter of a tea-spoonful of ground ginger may be mixed with every four table-spoonfuls of treacle, or a little grated lemon-rind, the juice of a lemon, and a few bread-crumbs may be sprinkled over the treacle. When the pudding is done enough, let it cool a minute or two, turn it out carefully, serve on a hot dish, and send melted butter to table with it. Time to boil, one hour and a half, or more, according to the size. Probable cost, 1s. Sufficient for five or six persons. Treacle Toffee.-^Rub the saucepan with butter, and pour in as much treacle as may be wanted. Let it boil gently until a small portion will break between the teeth after being thrown into cold water. When the toffee has reached this point it should be taken at once off the fire, or it will very quickly acquire a burnt taste. Pour it upon a buttered dish, and when it is cool roll it into sticks, and fold it in clean white paper. The toffee may, if liked, be flavoured with essence of peppermint, or almond, or lemon flavouring, and it is said that a little cayenne pepper thrown into treacle toffee is an excellent cure for a cough.