Handbook of practical cookery

Whip the whites of the eggs to a very stiff froth, adding the grain of salt to cool and lighten it. Mix this lightly also with the other ingredients in the bowl, and, taking a quart mould, dry it thoroughly, and greasing the interior with butter, pour into it the mixture, and place securely over the top a greased sheet of kitchen-paper. Place the mould when filled in a deep sauce-pan containing enough boiling water to reach half-way up the sides, and let the pudding boil therein for two hours. When done, the mould should be removed from the boiling water ; allow two minutes for it to cool, and then turn the pudding out upon a hot platter. This pudding should be served either with a jam, wine, or lemon sauce, to prepare which see directions for sauces, pages 179 and 181. Fig Pudding.— One half pound of figs, one half pound of bread crumbs, one half pound of sugar, one half pound of beef suet, three eggs. Remove the skin from the suet, chop it very finely, put it into a bowl, and chopping the figs also very finely, mix both together. Stir into this the bread crumbs, beat in a separate bowl the eggs and sugar, mix this with the figs, suet, and bread crumbs, and, greasing the interior of a melon-mould, pour this mixture into it ; put on the cover, and, plunging it into a large sauce-pan of boiling water, let it with its contents boil for two hours. When done, the pudding should be turned out upon a hot platter and served with wine or brandy sauce poured around it, for the preparation of which sauces see pages 181 and 179. Albert Pudding.— One quarter of a pound of butter, one quarter of a pound of flour, one quarter of a pound of sugar, three eggs, rind of one lemon, two ounces of raisins. Grease well a pint and a half pudding-mould with butter, LOWELL PUDDING. 143 and seeding the raisins, stick them against the walls of the mould at intervals, so that they may garnish the exterior of the pudding when done. Put the butter into a bowl, rub into it the sugar with the back of a wooden spoon, and if the weather is cold the butter will require to be warmed a little, care being taken that it does not oil. Add to this cream of butter and sugar, a little of the flour, and the yolk of one of the eggs. Stir all well together, and repeat this process until the flour and eggs are all used. Add to the mixture now the grated lemon rind, whip the whites of the eggs to a stiff froth, and stir this in also, very lightly. By this time the butter with which the mould is greased will have cooled, and the pudding may be poured in, using a little care to avoid disarranging the raisins. When the mould is filled, cover its mouth with a piece of greased paper, and, sinking it half its length into a saucepan of boiling water, boil the pudding therein for an hour and a half. When the pudding is boiled, turn it out of the mould upon a hot platter, and pour around it a jam or lemon sauce, directions for making which will be found upon page Lowell Pudding. — Four tea-cupfuls of flour, one teacupful of beef suet, one and one-half tea-cupful of sweet milk, one and one-half tea-cupful of sugar, one tea-spoonful of salt, one tea-spoonful of bi-carbonate of soda.