The Ocklye cookery book

To the juice of the oranges add the rind of one, cut very thin; sweeten to taste, and boil for one minute. 88 OCKLYE COOKERY BOOK Take out the rind, and when quite cold mix the juice into the cream, which has been whipped stiff, and serve. CHRISTMAS PLUM PUDDING Ingredients Two pounds of currants. Sixteen eggs. One pound of brown sugar. One nutmeg. Two pounds of raisins. Half an ounce of mixed spice. Two pounds of suet. The grated rind of two lemons. Half a pound of candied peel. Half a pint of brandy. One pound of flour. One gill of milk. One pound of breadcrumbs. A little salt. Chop up the suet very fine, wash and dry the currants, stone the raisins, cut the peel up fine; put the suet, flour, breadcrumbs, currants, raisins, peel, sugar, salt, and mixed spice into a basin; grate in the nutmeg and the rinds of the lemons, and mix well together. Break the eggs into another basin, and add the brandy and milk; pour this into the fruit, &c., and mix all together thoroughly. Well butter some basins and fill them with the mixture; tie a pudding cloth tightly over the top of each, place them in boiling water, and boil well for seven or eight hours. This quantity will make four good-sized puddings. PLUM PUDDING (without sugar) Ingredients Two pounds and a quarter of One teacnpful and a half of stoned raisins. breadcrumbs. Two pounds and a quarter of One pound and a half of flour. currants. One pound and a half of finely^ Six ounces of finely=chopped can= chopped suet. died peel. Three wineglasses of brandy. Thirteen eggs. Two wineglasses of rum. One pint and a half of milk. PUDDINGS AND COLD SWEETS 89 Mix these ingredients well together, put into buttered basins, and boil for fourteen hours. This quantity makes two large puddings. OUR SUNDAY PLUM PUDDING Ingredients Fonr oances of flour. Two tablespoonfuls ol brown Four ounces of fineIy=chopped sugar, suet. One egg. Four ounces of stoned raisins. Mix the dry ingredients well together, add the egg beaten up, and just a little water; put into a buttered basin and tie it down securely with a pudding cloth; put the basin into boiling water, and boil well for five hours, keeping it well covered with boiling water. BRANDY BUTTER Ingredients A quarter of a pound of butter. One tablespoonful of brandy. Two ounces of castor sugar. Cream the butter and sugar together till quite white, add the brandy, and mix well. Put it away in a cool place till quite firm, and serve in a sauce boat. Sen'e with plum pudding. PLYMOUTH PUDDING Ingredients Half a pint of cream. One tablespoonful of brandy. Half a pint of milk. One tablespoonful of sherry. Six eggs. Sugar to taste. Whip the whites of three eggs stiffly; beat the re- mainder of the eggs in a separate basin, add the milk and cream to them, the brandy and sherry, and sweeten to 90 OCKLYE COOKERY BOOK taste; mix, and stir in the whites; butter a mould, and steam gently for one hour. FOR THE SAUCE Ingredients Two tablespoonfuls of red currant One wineglass of port wine, jelly. Make this hot and pour it round the pudding. PRINCE ALBERT PUDDING Ingredients One large teacupful of vermicelli. Three tablespoonfuls of jam. One pint of milk. Castor sugar. Three eggs. Sweet sauce. The grated rind of one lemon. Boil the milk, add the vermicelli, and cook it until it is quite soft; then add the eggs well beaten, and the grated lemon-peel; sweeten with castor sugar; butter a mould, pour in the mixture, and just before putting the pudding into the saucepan drop the jam into the middle of it, taking care not to beat or mix up the jam with the mixture. Steam it an hour and a half, and serve with sweet sauce. PRUNE MOULD Ingredients One pound of prunes. Two large tablespoonfuls of red Three ounces of sugar. currant jelly. A quarter of an ounce of leaf One pint of cold water, gelatine. Cream.