way). — Pour a pint of boiling milk over a
tea-cupful and a half of Indian meal, and beat
it well for a quarter of an hour. Unless tliis
is done the cakes will not be light. Add a
pinch of salt, a tea-spoonful of carbonate of
soda, a table-spoonful of flour, two table-spoon-
fuls of sour milk, a beaten ogg, and a table-
spoonful of oiled butter. This will make a
batter of the consistence of that used for pan-
cakes. Johnny cakes are best baked in a spidei-
(a deep iron pan) on the stove. When this Ls
not convenient, they may be spread in buttered
pans, the eighth of an inch in thickness, and
baked in a quick oven. When well browned,
split the cakes, put butter between them, and
serve as hot as possible. Time, bake till well-
browned — about twentj^ minutes. Sufficient for
four or five persons.
Josephine Cake. — Beat four ounces of
fresh butter to a cream, mix with it three
ounces of pounded and sifted sugar, which,
before being powdered, has been well rubbed
upon the rind of half a fresh lemon✪ John Dory, Baked. Add
three well-beaten eggs, half a pound of biscuit
flour, a quarter of a pound of picked currants,
and two table-spoonfuls of sherry or madeira-
Beat all well together for some minutes, put
the mixtujo into a well-buttered mould, and
bake in a good oven. Time, forty minutes to
bake. Probable cost, exclusive of the wine,
lOd. Sufficient for three or four pei'sons, or a
small jnould.
Jubilee Pudding. — ^Take half a poimd of
spongecake, rather stale than otherwise, and
cut it into thin slices. Butter one side, and
spread the other either with orange marmalade
or apricot jam, then place the slices in layers
in a j)lain round mould, buttered side down-
wards. Pour three-quarters of a pint of good
custard✪ Jubilee Pudding over each layer, and repeat until the
mould is full. Let the pudding soak for an
hour, then bake in a quick oven, and turn out
before serving. Wine or brandy sauce may be
sent to table with it. Time, an hour and a
quarter to bake. Probable cost. Is. 6d. Suffi-
cient for four or five persons.
Judy's Pudding. — Shred a quarter of a
pound of beef suet very finely. Mix with it a
quarter of a pound of finely-grated bread-criuubs,
a table-spoonful of flom-, two table-spoonfuls of
moist sugar, two well-beaten eggs, and a table-
spoonful of brandy or whisk✪ Judy's Puddingy. When these
ingredients are thoroughly blended, pour the
mixture into a well buttered mould, lay a
buttered paper over it, tie it in a floured cloth,
and boil for half an hour. Turn the pudding
out of the mould before serving, and pour
brandied sauce round it. Probable cost, exclu-
sive of the brandy, 6d. Sufficient for three or
four persons.
Jugged Gravy. — Gut a poimd and a half
of the shin of beef and three ounces of lean
ham into small pieces. Roll them lightly in
JUL
(345)
KAL
✪ Jugged Gravy
Page 775 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
way). — Pour a pint of boiling milk over a tea-cupful and a half of Indian meal, and beat it well for a quarter of an hour. Unless this is done the cakes will not be light. Add a pinch of salt, a tea-spoonful of carbonate of soda, a table-spoonful of flour, two table-spoonfuls of sour milk, a beaten egg, and a tablespoonful of oiled butter. This will make a batter of the consistence of that used for pancakes. Johnny cakes are best baked in a spider (a deep iron pan) on the stove. When this is not convenient, they may be spread in buttered pans, the eighth of an inch in thickness, and baked in a quick oven. When well browned, split the cakes, put butter between them, and serve as hot as possible. Time, bake till well browned — about twenty minutes. Sufficient for four or five persons.
Josephine Cake. — Beat four ounces of fresh butter to a cream, mix with it three ounces of pounded and sifted sugar, which, before being powdered, has been well rubbed upon the rind of half a fresh lemon. Add three well-beaten eggs, half a pound of biscuit flour, a quarter of a pound of picked currants, and two table-spoonfuls of sherry or madeira. Beat all well together for some minutes, put the mixture into a well-buttered mould, and bake in a good oven. Time, forty minutes to bake. Probable cost, exclusive of the wine, lOd. Sufficient for three or four persons, or a small mould.
Jubilee Pudding. — ^Take half a pound of spongecake, rather stale than otherwise, and cut it into thin slices. Butter one side, and spread the other either with orange marmalade or apricot jam, then place the slices in layers in a plain round mould, buttered side downwards. Pour three-quarters of a pint of good custard over each layer, and repeat until the mould is full. Let the pudding soak for an hour, then bake in a quick oven, and turn out before serving. Wine or brandy sauce may be sent to table with it. Time, an hour and a quarter to bake. Probable cost. Is. 6d. Sufficient for four or five persons.
Judy's Pudding. — Shred a quarter of a pound of beef suet very finely. Mix with it a quarter of a pound of finely-grated bread-crumbs, a table-spoonful of flom-, two table-spoonfuls of moist sugar, two well-beaten eggs, and a tablespoonful of brandy or whisky. When these ingredients are thoroughly blended, pour the mixture into a well buttered mould, lay a buttered paper over it, tie it in a floured cloth, and boil for half an hour. Turn the pudding out of the mould before serving, and pour brandied sauce round it. Probable cost, exclusive of the brandy, 6d. Sufficient for three or four persons.
Jugged Gravy. — Cut a poimd and a half of the shin of beef and three ounces of lean ham into small pieces. Roll them lightly in
JUL
(345)
KAL
Records on this page
John Dory, BakedJosephine CakeJubilee PuddingJudy's PuddingJugged Gravy