Cassell's dictionary of cookery

Time to bake the pudding, varying with the kind of range used : with an old-fashioned range, which throws out a good deal of heat in front, the pudding will be baked in from threequarters to one hour ; when a kitchener is used, the pudding will need to be finished ofE in the oven. It must not, however, be allowed to get drj'. If made thick, and browned on both sides, the pudding will need at least an hour and a half. Probable cost, 7d. Sufficient, a pudding made with four table-spoonfuls of flour, three eggs, a pinch of salt, and a pint of milk, for five or sLk persons. Yorkshire Pudding, Beef with, {see Beef with Yorkshire Pudding). Yorkshire Punch. — Hub some large lumps of sugar upon four lemons and one Seville orange until all the yellow part is taken off. Weigh the sugar, and add as much more as will make up its weight to a pound and a quarter. Put the sugar into a bowl, and strain over it the juice of six lemons and three Seville oranges. Add a pint of liquid calf's-foot jelly, and stir in gradually two quarts of boiling water. Mix the ingredients thoroughly, and put the bowl containing them by the side of the fire for twenty minutes. Strain the mixture, put with it a bottle of orange or lemon shrub, and add half a pint of rum, and half a pint of brandy. If the trouble of rubbing the sugar upon the lemons and orange is objected to, the sugar may be rubbed upon a portion of the lemon, and the thin rind of the rest soaked in the jelly and the strained juice until the flavour is extracted. The flavour of the punch thus made will not quite equal that made by rubbing the sugar with lemon. Yorkshire Spice Cake (sometimes called Yule Cake).— These cakes are made in large quantities in Yorkshire families at Christmas time. They are freely offered to strangers and presented to friends, and are frequently eaten with cheese instead of bread. Eecipes for them will be found imder the headings : Yeast Cake, Excellent ; Annie's Pdch Cake; Aunt Edward's Chi-istmas Cake. Another is given below. Put eight pounds of flour into a bowl, and mix a table-spoonful of salt with it ; then rub into it a pound and a half of butter, and two pounds of lard. Scoop a hole in the centre of the bread without touching the bottom, and pour in half a pint of fresh sweet brewer's yeast mixed with water. Stir flour into the yeast till it is like batter, spi-inkle flour over the top, and set the bowl in a warm place. When the yeast rises in bubbles through the flour, knead the dough thoroughly as for common bread, and let it rise till it is light. ^Yhen risen, work in -with it six pounds of currants, picked and dried thoroughly, three pounds of raw sugar, some grated nutmeg, and eight wellbeaten eggs. Divide it into loaves of various sizes, put these into tins which they will half fill, lined with buttered paper, and bake the cakes in a well-heated oven. The yeast must on no account be bitter. Time to bake the cakes, according to size. Probable cost, lOd. per pound.