Delaville Pudding. — Take of candied
peel, oiange, citron, and lemon each one ounce,
slice them very finely, and cover the bottom of
a dish which should be lined with a rich puff
paste. Put six ounces of good butter into a
clean saucepan, and beat into it the same quan-
tity of finely-sifted sugar, stir it over a slow
fire, adding gradually the yolks of four well-
beaten eggs. "VNQien ready to boil, pour the
mixture into the pie-dish over the candied peel,
and bake slowly. Time, three-quarters of an
hour to bake. Probable cost, 2s. Sufficient
for three or four persons.
Delaware Pudding.— Make a good suet
crust in the iiroportion of one pound of flour
to half a pound of suet. Prepare four large
apples, take out the cores, and divide them into
slices; put these into a lined saucepan with
two large table-spoonfuls of sugar, a tea-spoon-
ful of minced lemon-peel, and a little grated
nutmeg✪ Delaware Pudding. "When slightly pulped, roll out the
paste thin, cover it to within an inch of the
margin with the apples, and strew the currants
on it, then roll up the pudding in a floured
cloth, securing the ends properly, and boil for
about two hours. Probable cost. Is. Suflicient
for four or five persons.
Deptford Pudding.— Beat the yolks of
five eggs and tlio whites of three in separate
Ijasins. " Put a quart of new milk into a well-
lined .saucepan, and stii" into it, as soon as it
boils, six ounces of bread-crumbs, and the rind
of a Ic'.non grated'. Sweeten to -taste, and add
to it six ounces of melted butter and the cg^
DES
( 184)
DEV
mixture, yolks and whites. Have ready a pic-
dish, lino it with piiff j)aste, and put some
marmahide✪ Deptford Pudding at the bottom. Bake in a moderate
oven. Time, one hour to bake. Probable cost.
Is. 6d., without marmalade. Sufficient for eight
persons.
Derwentwater Cakes. — Divide four
eggs, beat up tlio yolks and whisk the whites
to a froth. Eub half a pound of good fresh
butter into one pound of flour, add half a pound
of well- washed currants, and the same quantity
of powdered sugar✪ Derwentwater Cakes. Mix the flour with the
eggs to a stift' paste. Roll and cut into small
round cakes. 13ake in a slow oven for fifteen
minutes. Probable cost. Is. 8d. Suiiicient for
one dozen or more cakes.
Dessert Biscuits. — ^\'hip half a poimd
of good fresh butter to a cream. If the weather
be cold, place it beside the fire before com-
mencing operations, but it should not oil.
"N^Tien beaten to a cream add the flour and
sugar slowly and gradually, then the flavouring
of lemon, ratafia, cinnamon, &c., and lastly,
mix all together with the beaten yolks of half a
dozen eggs. Butter a paper and lay it over a
cake tin, drop some of the mixture on it at
equal distances, so separating the biscuits that
they may have space to S2)rcad, which they will
do as soon as they get warm. See that the
oven is not too hot, and that they do not get
highly coloured. Time, twelve to eighteen
minutes. Probable cost, Is. 6d.
Dessert Cakes. — Beat a quarter of a
pound of butter to a cream, and add to it gra-
dually an equal weight of finely-sifted sugar,
and the same of groiind rice, and as much
baking j^owder as would cover a sixpence.
Mix thoroughly, tlien stir in three well-beaten
eggs✪ Dessert Cakes. Pour into well-oiled tins, and bake in
a good oven. Time to bake, ten minutes.
Sufficient for one dozen cakes. Probable
cost, 8d.
Dessert Ice Currants. — To the beaten ✪ Dessert Ice Currants
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Delaville Pudding. — Take of candied
peel, oiange, citron, and lemon each one ounce,
slice them very finely, and cover the bottom of
a dish which should be lined with a rich puff
paste. Put six ounces of good butter into a
clean saucepan, and beat into it the same quan-
tity of finely-sifted sugar, stir it over a slow
fire, adding gradually the yolks of four well-
beaten eggs. "VNQien ready to boil, pour the
mixture into the pie-dish over the candied peel,
and bake slowly. Time, three-quarters of an
hour to bake. Probable cost, 2s. Sufficient
for three or four persons.
Delaware Pudding.— Make a good suet
crust in the iiroportion of one pound of flour
to half a pound of suet. Prepare four large
apples, take out the cores, and divide them into
slices; put these into a lined saucepan with
two large table-spoonfuls of sugar, a tea-spoon-
ful of minced lemon-peel, and a little grated
nutmeg. "When slightly pulped, roll out the
paste thin, cover it to within an inch of the
margin with the apples, and strew the currants
on it, then roll up the pudding in a floured
cloth, securing the ends properly, and boil for
about two hours. Probable cost. Is. Suflicient
for four or five persons.
Deptford Pudding.— Beat the yolks of
five eggs and tlio whites of three in separate
Ijasins. " Put a quart of new milk into a well-
lined .saucepan, and stii" into it, as soon as it
boils, six ounces of bread-crumbs, and the rind
of a Ic'.non grated'. Sweeten to -taste, and add
to it six ounces of melted butter and the cg^
DES
( 184)
DEV
mixture, yolks and whites. Have ready a pic-
dish, lino it with piiff j)aste, and put some
marmahide at the bottom. Bake in a moderate
oven. Time, one hour to bake. Probable cost.
Is. 6d., without marmalade. Sufficient for eight
persons.
Derwentwater Cakes. — Divide four
eggs, beat up tlio yolks and whisk the whites
to a froth. Eub half a pound of good fresh
butter into one pound of flour, add half a pound
of well- washed currants, and the same quantity
of powdered sugar. Mix the flour with the
eggs to a stift' paste. Roll and cut into small
round cakes. 13ake in a slow oven for fifteen
minutes. Probable cost. Is. 8d. Suiiicient for
one dozen or more cakes.
Dessert Biscuits. — ^\'hip half a poimd
of good fresh butter to a cream. If the weather
be cold, place it beside the fire before com-
mencing operations, but it should not oil.
"N^Tien beaten to a cream add the flour and
sugar slowly and gradually, then the flavouring
of lemon, ratafia, cinnamon, &c., and lastly,
mix all together with the beaten yolks of half a
dozen eggs. Butter a paper and lay it over a
cake tin, drop some of the mixture on it at
equal distances, so separating the biscuits that
they may have space to S2)rcad, which they will
do as soon as they get warm. See that the
oven is not too hot, and that they do not get
highly coloured. Time, twelve to eighteen
minutes. Probable cost, Is. 6d.
Dessert Cakes. — Beat a quarter of a
pound of butter to a cream, and add to it gra-
dually an equal weight of finely-sifted sugar,
and the same of groiind rice, and as much
baking j^owder as would cover a sixpence.
Mix thoroughly, tlien stir in three well-beaten
eggs. Pour into well-oiled tins, and bake in
a good oven. Time to bake, ten minutes.
Sufficient for one dozen cakes. Probable
cost, 8d.
Dessert Ice Currants. — To the beaten