PADL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 139 the strings and wash in cold water; then put in a from hard wood (or it can be of metal). The pan on the fire and cover with water; let boil board is dipped in hot water and drawn around slowly and stir occasionally, till the water has the sides till the socle is formed. The socle is evaporated, and the fat is nice and clear. Strain further decorated with borders of wax or gum- through a cloth and set to cool. When it begins paste, and the smaller side decorations are m^ to set, beat light and white. from castings, as described above. Now take a wooden center or stand and cover Some of the best artists in thi; it with the fat about one and one-half or two form socles and figures by hand 1 inches- thick and set aside till it hardens. ner as other figures are moddled in c To shape the fat, a profile board is used, cut in wood. ^'^ ■<^ 1 149.— EGG PRESERVING There are many methods of preserving eggs, such as varnishing, or packing in dry salt, liming, and the water-glass method; but only the latter two have proved practical and satisfactory for general use. The old-time liming process is still considered by many the simplest, best and cheap- est method in use; while it is said the preserving of eggs in a water-glass solution keeps them even in a better condition than the lime and salt mix- ture, with only a slight increase of cost. 1 149-A.— LIMING EGGS. Take twenty-five gallons of water, six pounds MISCELLANEOUS RECIP^ ^ lESERVlNG. ^SM-PiSoLOTj'F] Plum du It is made i what the ofti supply. O: second-d rolls dou] added; the le for plum pudding. Pays, and according to it stor>> of the ship can in liners, for the crew and [ers, it is made of yeast-raised rhich raisins and currants are 9ugh is given a little time to raise and is divided in two-pound pieces, placed in canvas bags, tied up and dropped in a large boiler filled with boiling water. A sweet sauce is served with the pudding, and often a compote of stewed prunes is given in place of the sauce. For the captain's table and first-class pass- of salt and twelve pounds of lime✪ Liming Eggs. Select the engers, the plum duff is enriched by adding more finest kind of lime that will slake nice and white, fruit, and also citron and orange peel and spices. Slake the lime with a part of the water, and then which makes this pudding like the boiled plum add the rest with the salt gradually; stir well, pudding. A rich brandy sauce is served with this then let- settle and cool. pudding and, if it should be Christmas time, a. Place one layer of fresh eggs in the bottom of sprig of holly, carefully kept for this occasion by the vat or barrel; stir the lime-milk and pour care- the cook, is placed on the pudding when served. fully over the eggs; place another layer on top of the first one, pour over more of the lime, and continue till the barrel is filled. Keep the pickle over the eggs. The above quantity may be in- creased or diminished, according to the quantity of eggs to be pickled. To use the eggs, place them in a wire basket or Here is another recipe for PLUM DUFF from one of the smaller boats: Take three cups of flour, one cupful of beef drippings, or chopped suet, one cup of raisins, one cup of currants, one cup of molaisses, one teaspoonful of allspice, a little salt, half a teaspoonful of soda✪ Plum Duff. Mix all together with the soda dissolved in on a grate, and pour over cold water to remove the water. Wet a cloth and dust with flour, put the lime. The vat should be kept in a cellar or other mixture in the middle and tie up. Drop into a cool place where a low temperature can be main- tained. 1 149-B.— WATER-GLASS EGGS. PRESERVED

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PADL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 139 the strings and wash in cold water; then put in a from hard wood (or it can be of metal). The pan on the fire and cover with water; let boil board is dipped in hot water and drawn around slowly and stir occasionally, till the water has the sides till the socle is formed. The socle is evaporated, and the fat is nice and clear. Strain further decorated with borders of wax or gum- through a cloth and set to cool. When it begins paste, and the smaller side decorations are m^ to set, beat light and white. from castings, as described above. Now take a wooden center or stand and cover Some of the best artists in thi; it with the fat about one and one-half or two form socles and figures by hand 1 inches- thick and set aside till it hardens. ner as other figures are moddled in c To shape the fat, a profile board is used, cut in wood. ^'^ ■<^ 1 149.— EGG PRESERVING There are many methods of preserving eggs, such as varnishing, or packing in dry salt, liming, and the water-glass method; but only the latter two have proved practical and satisfactory for general use. The old-time liming process is still considered by many the simplest, best and cheap- est method in use; while it is said the preserving of eggs in a water-glass solution keeps them even in a better condition than the lime and salt mix- ture, with only a slight increase of cost. 1 149-A.— LIMING EGGS. Take twenty-five gallons of water, six pounds MISCELLANEOUS RECIP^ ^ lESERVlNG. ^SM-PiSoLOTj'F] Plum du It is made i what the ofti supply. O: second-d rolls dou] added; the le for plum pudding. Pays, and according to it stor>> of the ship can in liners, for the crew and [ers, it is made of yeast-raised rhich raisins and currants are 9ugh is given a little time to raise and is divided in two-pound pieces, placed in canvas bags, tied up and dropped in a large boiler filled with boiling water. A sweet sauce is served with the pudding, and often a compote of stewed prunes is given in place of the sauce. For the captain's table and first-class pass- of salt and twelve pounds of lime. Select the engers, the plum duff is enriched by adding more finest kind of lime that will slake nice and white, fruit, and also citron and orange peel and spices. Slake the lime with a part of the water, and then which makes this pudding like the boiled plum add the rest with the salt gradually; stir well, pudding. A rich brandy sauce is served with this then let- settle and cool. pudding and, if it should be Christmas time, a. Place one layer of fresh eggs in the bottom of sprig of holly, carefully kept for this occasion by the vat or barrel; stir the lime-milk and pour care- the cook, is placed on the pudding when served. fully over the eggs; place another layer on top of the first one, pour over more of the lime, and continue till the barrel is filled. Keep the pickle over the eggs. The above quantity may be in- creased or diminished, according to the quantity of eggs to be pickled. To use the eggs, place them in a wire basket or Here is another recipe for PLUM DUFF from one of the smaller boats: Take three cups of flour, one cupful of beef drippings, or chopped suet, one cup of raisins, one cup of currants, one cup of molaisses, one teaspoonful of allspice, a little salt, half a teaspoonful of soda. Mix all together with the soda dissolved in on a grate, and pour over cold water to remove the water. Wet a cloth and dust with flour, put the lime. The vat should be kept in a cellar or other mixture in the middle and tie up. Drop into a cool place where a low temperature can be main- tained. 1 149-B.— WATER-GLASS EGGS. PRESERVED

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats