When the skin and any discoloured part ai-e removed from
the suet place it on a board, and when it is finely chopped
place it in a bowl with the flour, and sprinkle in the soda
and salt.
Add now by degrees the jam and milk, stir thoroughly
together, taking care that the flour does not lump.
Dip a pudding-cloth now in boiling water, sprinkle over
162 PUDDINGS.
it a little dry flour, place it over a bowl, pour into the centre
the pudding mixture, tie it into a ball with a piece of stout
twine. Have in readiness a large pan filled with boiling
water, add to it a table-spoonful of salt ; place in the bottom
of the pan a small plate, put in the dumpling, cover the pan
closely, and boil for two hours.
NOTE. — The pudding-cloth is placed over the bowl to give the
mixture a round shape when placed in the cloth ; the plate is
placed in the pan to prevent the pudding cloth getting burned.
Meringue Pudding.— One half quart canned peaches, two
ounces butter, one quarter pound sugar, one and one-half
ounce corn-flour, one quart milk, three eggs✪ Meringue Pudding.
Place in a bowl the corn-flour, and pour over sufficient
milk to moisten it ; bring the remainder of the milk to the
boiling-point, and pour into it the moistened corn-flour.
Allow the milk and corn-flour to boil for five minutes, re-
move them from the fire, and stir in the butter.
When the butter is melted, drop in one by one the yolks
of egg, sprinkle in half of the sugar, and beat all well to-
gether until quite smooth.
Place in a pie-dish the canned peaches, and pour the
above mixture over, place the pie-dish in the oven, and bake
twenty minutes.
Beat with a knife on a dry plate the whites of egg, and
when very stiff and white sprinkle over them the remainder
of the sugar. When the ingredients in the pie-dish have
baked twenty minutes, pour over them the whites of egg
and sugar, and allow the pudding three minutes longer in
the oven. This pudding ought to be served cold.
NOTE. — Fresh fruit may be substituted for the canned peaches ;
but when this is done a little more sugar must be used.
Cream Pudding.— One quarter pound butter, two table-
spoonfuls arrowroot, one quart milk, four eggs, two ounces
sugar, one salt-spoonful grated nutmeg✪ Cream Pudding.
Place in a bowl the arrowroot, and moisten it with a little
RICE MERINGUE — GLACE PUDDING. 163
milk, stir till very smooth, add to it the nutmeg, and break
into it the butter in small pieces.
Place now the remainder of the milk in a pan, and allow
it to come quickly to the boiling-point ; pour it at once over
the moistened arrowroot and butter, and mix well together
until the butter is melted.
Break now into a separate bowl the eggs, add the sugar,
and beat them with a fork until the eggs are very light.
Mix all the ingredients well together and pour them into
a pie -dish, place the dish in a moderate oven for twenty
minutes.
Hice Meringue. — One half tea-cupful rice, one quart
milk, three ounces sugar, four eggs✪ Rice Meringue.
Page 109 · 4 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When the skin and any discoloured part are removed from the suet place it on a board, and when it is finely chopped place it in a bowl with the flour, and sprinkle in the soda and salt.
Add now by degrees the jam and milk, stir thoroughly together, taking care that the flour does not lump.
Dip a pudding-cloth now in boiling water, sprinkle over
it a little dry flour, place it over a bowl, pour into the centre the pudding mixture, tie it into a ball with a piece of stout twine. Have in readiness a large pan filled with boiling water, add to it a table-spoonful of salt ; place in the bottom of the pan a small plate, put in the dumpling, cover the pan closely, and boil for two hours.
NOTE. — The pudding-cloth is placed over the bowl to give the mixture a round shape when placed in the cloth ; the plate is placed in the pan to prevent the pudding cloth getting burned.
Meringue Pudding.— One half quart canned peaches, two ounces butter, one quarter pound sugar, one and one-half ounce corn-flour, one quart milk, three eggs.
Place in a bowl the corn-flour, and pour over sufficient milk to moisten it ; bring the remainder of the milk to the boiling-point, and pour into it the moistened corn-flour. Allow the milk and corn-flour to boil for five minutes, remove them from the fire, and stir in the butter.
When the butter is melted, drop in one by one the yolks of egg, sprinkle in half of the sugar, and beat all well together until quite smooth.
Place in a pie-dish the canned peaches, and pour the above mixture over, place the pie-dish in the oven, and bake twenty minutes.
Beat with a knife on a dry plate the whites of egg, and when very stiff and white sprinkle over them the remainder of the sugar. When the ingredients in the pie-dish have baked twenty minutes, pour over them the whites of egg and sugar, and allow the pudding three minutes longer in the oven. This pudding ought to be served cold.
NOTE. — Fresh fruit may be substituted for the canned peaches ; but when this is done a little more sugar must be used.
Cream Pudding.— One quarter pound butter, two tablespoonfuls arrowroot, one quart milk, four eggs, two ounces sugar, one salt-spoonful grated nutmeg.
Place in a bowl the arrowroot, and moisten it with a little
RICE MERINGUE — GLACE PUDDING. 163
milk, stir till very smooth, add to it the nutmeg, and break into it the butter in small pieces.
Place now the remainder of the milk in a pan, and allow it to come quickly to the boiling-point ; pour it at once over the moistened arrowroot and butter, and mix well together until the butter is melted.
Break now into a separate bowl the eggs, add the sugar, and beat them with a fork until the eggs are very light.
Mix all the ingredients well together and pour them into a pie -dish, place the dish in a moderate oven for twenty minutes.
Hice Meringue. — One half tea-cupful rice, one quart milk, three ounces sugar, four eggs.
Records on this page
Meringue PuddingCream PuddingRice MeringueGlace Pudding