Cassell's dictionary of cookery

Norman Haricot of Veal {see Veal, Norman Haricot of). Normandy Pippins. — Take half a pound of Normandy pippins. Let them soak for an hour or two in a pint and a half of water in which has been put an inch of whole ginger and a quarter of a tea-spoonful of powdered cinnamon. At the end of that time put them into a stewpan, with the thin rind of a large lemon and two ounces of sugar, and let them simmer gently until they are half done, then add other two ounces of sugar. When quite tender, take out the pippins, and place them in a glass dish : strain the gravy, flavour it if wished either with a glass of port or the strained juice of the lemon, pour it over the pippins, and place a small piece of lemon-rind upon each. Normandy pippins are delicious when eaten with Devonshire cream, and the appearance of the dish is improved if a small knob of cream is placed between the apples. Time to stew, about three hours. Probable cost, lOd. per pound. Sufficient for four or five persons. Normandy Pippins, Stewed (another way). — Take half a pound of pippins. Soak them as in the last recipe ; or, if time is a consideration, put them into a saucepan with as much cold water as will cover them, let them simmer very gently for twenty minutes, then drain the water from them, and let them get cold. Put them into a clean saucepan, with half a pint of water, a quarter of a pound of loaf sugar, the thin rind and strained juice of a lemon, a Seville orange, a St. Michael's orange, an inch of stick cinnamon, two cloves, and a glass of sheny. Simmer very gently until the pippins are quite tender but unbroken. Take them out, put them in a glass dish, boil the syrup quickly for ten minutes, and strain it over the fruit. Devonshire cream, or a little ordinary thick cream, is a great improvement to this dish. Serve cold. One or two drops of prepared cochineal will improve the colour. Time, about throe hours to stew the pippins. Probable cost, lOd. per pound. Sufficient for five or six persons. Northumberland's Pudding, Duke of {see Duke of Northumberland's Pudding) . Norwegian Puddings. — Beat a quarter of a pound of fresh butter to a cream, mix with it a quarter of a pound of ground rice, one ounce of fine flour, a quarter of a pound of powdered sugar, half a tea-spoonful of baking powder, and any flavouring that may be preferred. Add two well- whisked eggs, and beat all briskly together for four or five minutes. Butter some cups, three-parts fill them with the mixture, and bake in a quick oven. Turn out the puddings when done enough, put them on a dish, and pour over them half a pint of good wine sauce, boding hot. Sprinkle some powdered sugar over them, and serve at once. Time to bake, about half an hour. Probable cost, 9d. Sufficient for three or four persons. Nottingham Pudding.— Take half a dozen large apples of uniform size. Pare and core without breaking them, and fill the centre of each with a little butter, some moist sugar, and grated nutmeg. Put them side by side in a well-buttered pie-dish, and cover them with a light batter made as follows : — Mix six tablespoonfuls of flour very smoothly with a little cold water, add three weU-beaten eggs, a pinch of salt, and milk sufficient to make the batter of the consistence of thick cream. This will be about three-quarters of a pint. Bake the iJOT (459 ) NOU