Cassell's dictionary of cookery

Malvern Apple Pudding.— To a pound of finely-grated bread-crumbs and an equal weight of good russet apples — peeled, cored, and chopped small — add four ounces of moist sugar, a tea-spoonful of grated lemon-peel, or the rind of half a lemon, minced as small as possible, and four well-beaten eggs. Mix thoroughly with a wooden spoon, and throw in from time to time, while beating the mixture, a pound and a half, or more, of clean dry currants, and a glass of brandy. Boil in a floured cloth, which should be tied quite tight, without any space MAL (404 ) MAN being left for swelling. Time, four hours to boil. Probable cost, Is. 6d. Sufficient for two puddings. Malvern Pudding.— Put two dessertspoonfuls of Oswego corn-flour into a basin, and mix with a little cold milk, say about two table-spoonfuls. Boil together four ounces of good loaf sugar and half a pint of new milk. Stir it into the basin while boiling hot, adding, when the heat has a little gone off, three wellbeaten eggs, with three table-spoonfuls of good cream, which should be thick, and a little nutmeg. If cream be not at hand, use more eggs. Pour some of this custard into a buttered dish, and have ready boiled some well-flavoured apples, sweetened with half their weight of good loaf sugar, and made pleasant to the taste ■with the grated rind and juice of a lemon. Put a layer of the marmalade on the Oswego custard, and fill up alternately. Bake in a brisk oven. Time, twenty to twenty-five minutes. Probable cost. Is. 5d. Sufficient for five or six persons. Manchester Pudding.— Boil three table-spoonfuls of grated bread-crumbs in half a pint of milk, which has been previously flavoured with vanilla or lemon-peel, for three or four minutes ; add to it when off the boil the yolks of two eggs, a piece of butter the size of an egg, eight lumps of sugar, and half a gill of brandy. Place a layer of any rich jam (greengage, strawberrj', or apricot) at the bottom of a pie-dish, pour in the mixture when cold, ornament the edge of the dish with a border of puff paste, and bake for an hour. This pudding may be eaten either hot or cold; if hot, whip the -whites of the eggs to a stiff froth with a little sugar, spread it over the top of the pudding, and return it to the oven for five minutes to set. If to be eaten cold, merely sift some powdered sugar over it and serve. Probable cost, Is. 4d. Sufficient for four or five persons. Mandarin Pudding.— Mix a quarter of a pound of fine bread-crumbs, a quarter of a ' pound of well-chopped suet, a quarter of a pound of Jamaica preserved green ginger, with two eggs and two table-spoonfuls of the sjTup of the ginger. Pour the mixture into a buttered mould or basin, and steam for four hours. Probable cost. Is. Sufficient for five or six persons. Mandarin Sauce. — Mince two shallots or a middle-sized onion as finely as possible. Chop or slice a cucumber, and let the vegetables stand in water for a few minutes; then drain them dry. Sprinkle lightly with salt, and add the cuciimber, a small pinch of cayenne, and part of a capsicum, sliced, with a table-spoonful of vinegar, and two of white wine. If the cucumber be sliced, the onion should be chopped, and rice versa. Time, five minutes to drain the cucumber.