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

Mix the dry ingredients and add the liquids. Add a little more milk, if the mixture should be too firm. Steam in molds, or boil in cloths (steaming is much preferable to boiling). Divide into four puddings, and steam or boil for three to four hours. 534.— ENGLISH PLUM PUDDING. I lb. crumbs, 2 lbs. raisins, }4 pint molasses, }i pint milk, i lb. flour, i lb. currants, 6 eggs, I lb. suet, yi lb. citron, i oz. mixed spices, I lb. sugar, }4 lb. lemon and orange peel, a pinch of soda, a little salt. Mix and steam the same as for No. 533. Serve with hard or brandy sauce, or with sauce No, 419. Individual plum puddings may be steamed in small dome-shaped pudding molds. For special occasions plum puddings should be served with a spray of holly in the top, a littl^ good rum or brandy poured around the base, set afire and sent to table blazing. The sauce may be served on the side, in a special dish or sauce boat. 533— STEAMED PEACH PUDDING, FAMILY STYLE. Prepare paste No. 86. Roll out into a round sheet; fill the center with a compote of peaches, fold the paste over, tie into a pudding cloth (which should be well buttered and dusted with flour), in the form of a round ball. Leave some room to swell, and boil for one hour. Serve with a wine sauce and sliced peaches. 536.- PEACH ROLL. STEAMED. Use pastes Nos. 85 to 87, with fresh or preserved peaches, and prepare same as for Apple Roll No. 460. Serve with a rich cream sauce. 537.— PEACH ROLL. BAKED. Use pastes Nos. 76 to 79, and prepare same way as for other baked rolls. 6o 538.— STEAMED PEACH DUMPLINGS. BAKED PEACH DUMPLINGS. Use large peaches; remove the stones, fill center with sugar, and proceed same as for steamed or baked Apple Dumplings. (See Nos. 457 and 461 . ) 539.— PEACH MERINGUE, MANHATTAN. Bake a square sheet of layer cake (Nos. 268 to 275) Spread over a layer of almond pastry cream; and on top of the cream place a compote of peaches. Cover with a meringue No. 93, dust with sugar, and brown lightly. Cut in squares, decorate each square with currant jelly; serve with sauce No. 419. 540.— PEACH COTTAGE PUDDING. PEACH BATTER PUDDING. Prepare same as for the Batter Pudding No. 473. 541.— PEACH COBBLER. Prepare same way as No. 454. 542.— PEACH CHARLOTTE. Prepare same way as Nos. 463 or 464. 543.— PEACH TURNOVER. PEACH RISSOLES. Prepare same way as directed in Nos. 388 and 389, and serve with cream or hard sauce. 544.— RAMEQUIN PUDDING. CHEESE PUDDING. CHEESE SOUFFLE. 2% lbs. dry curd, 8 czs. sugar, 10 yolks of eggs, I lb. sultanas, 8 ozs. currants, 4 ozs. citron, 4 ozs. butter, 2 ozs. cornstarch, a little cinnamon, the grated rind of one lemon. Rub the curd through a. sieve, mix with the sugar, the yolks, melted butter and fruit, and dust in the cornstarch, and add the flavor. Butter the molds thickly with cold butter, fill with crumbs, press the crumbs well on the sides and bottom, and shake out the surplus. Fill with the cheese mixture, and bake in water. Serve with wine or brandy sauce. CHEESE SOUFFLE : The same, with only a part of the fruit, and ten whites beaten to a froth, may be made into a Cheese Souffle, baked in cups, or in paper cases. RICE PUDDINGS. 545.— RICE BOILED IN WATER. Wash the rice a couple of times in cold water. Put a large pot on the fire, holding about two gallons of water, let come to a boil; drop in the rice, and let boil for about half an hour, or till you can crush the grains between the fingers. Strain off the water. 546.— PLAIN BOILED RICE. Add to each quart of the rice boiled in water (No. 545) one quart of milk, and let simmer down, on a slow fire, till it tickens. The rice, while it is still warm, may be pressed in wetted molds or cups and let cool, and may be served cold, turned from the molds, with cream and sugar.