Handbook of practical cookery

Place the suet in a sauce-pan, and add to it the milk and vermicelli. Place the pan over the fire and stir all together till boiling. Place this mixture now in a large basin to cool. When quite cold, beat until very light the eggs; add them, [illustration: DEVONSHIRE JUNKET— LOTHIAN PUDDING. 167] also the sugar, marmalade, and ratifia. Stir this mixture well with a wooden spoon, and pour it into the buttered mould. Twist over the top a piece of kitchen-paper, place the mould in a pan half filled with boiling water, and allow the water to boil two hours. Turn it out and pour round a wine sauce. (See page 181.) NOTE. — The appearance of this pudding is much improved by arranging in the mould a few dried cherries before pouring in the mixture. Devonshire Junket. — One quart milk, one table-spoonful brandy, one table-spoonful essence of rennet, one half pint thick cream. Place in a sauce-pan the milk and heat it over the fire till tepid. Pour the milk into a shallow dish, and add the rennet and brandy. Stir well together, then let it stand till quite cold. Pour over the top the cream, and send it at once to table. NOTE.— This may be garnished with dried fruit. Turban. — One pint of red currants, one pint of raspberries, six ounces of sugar, twelve slices of very thinly-cut breadj one half pint double cream. Place in a preserving-pan the fruit and sugar, stir all well over the fire till boiling, draw the pan then on one side, and let the contents simmer very slowly for half an hour. Take the pan from the fire and allow the fruit to become quite cold. Place now in a deep crystal dish alternate layers of the cooked fruit and the slices of bread. Place now in a basin the cream, and with an egg-whisk whip it to a solid froth, and pile it high over the fruit and bread. Lothian Pudding. — One half pound of suet, one half pound of bread, one half pound apples, one half pound currants, one half pound sugar, four eggs, two ounces almonds, one ounce candied peel, one half of a nutmeg. Remove from the suet all skin, place it on a board and chop it finely. Remove from the bread all crust, and rub the crumb through a wire sieve. Pare the apples, remove the cores, and chop them up rather roughly. Place the almonds in a basin, pour over a little boiling water, then remove the skins and chop them up very finely. Cut the candied peel into very thin strips and place the strips in a basin ; add to them the bread crumb, suet, currants, almonds, sugar, and apples. Stir all well together, and grate over the nutmeg. Beat now till very light in a separate basin the eggs, then mix well together the contents of both basins. Prepare a mould in the same way as for the vermicelli pudding, pour in the mixture, cover the mould with a tin cover, place it in a pan of boiling water, and boil two hours and a half. Swiss Apple Pudding. — One and a half pound of apples, one quarter pound brown sugar, the rind of one lemon, one gill cold water, two ounces of butter, three ounces bread crumb.