Harper's cook book encyclopædia

For a plainer pudding, mix 5 or 6 ozs. of suet with 1 lb. of flour, add a pinch of salt, and make a paste by stirring in half a pint of water. When suet is objected to, rub 6 ozs. of butter or 6 ozs. of sweet dripping into 1 lb. of flour, and proceed as before. When a smaller quantity still of dripping is used, the addition of a spoonful of baking-powder will help to make the pastry light. Roll out the pastry to a long, thin form, a quarter of an inch thick, and of a width to suit the size of the saucepan in which it is to be boiled. Spread over it a layer of any kind of jam, and be careful that it does not reach the edges of the pastry. Begin at one end, and roll it up to fasten the jam inside; moisten the edges, and press them securely together. Dip a cloth in boiling water, flour it well, and tie the pudding tightly in it. Plunge it into a saucepan of boiling water, at the bottom of which a plate has been laid to keep the pudding from burning, and boil quickly until done enough. If it is necessary to add more water, let it be put in boiling. Marmalade, syrup, sliced lemon and sugar, lemon -juice and sugar, chopped apples and currants, either separately or together, may be used instead of jam for a change. Time to boil the pudding, one hour and a half to two hours, according to the size. Semolina Pudding. — Soak a scant half-cupful of semolina in as much cold milk for ten minutes, and then stir this into a pint of milk made hot in a double boiler. Add a tablespoonful of sugar and cook for about half an hour. At the end of that time take the semolina from the fire, and stir into it a beaten egg and a teaspoonful of vanilla or other flavoring. This can then be eaten hot with sugar and cream, or it may be turned into a mould, wet with cold water, and allowed to become thoroughly chilled. It will turn out in shape. Marmalade or jam or stewed fruit is an excellent addition to this dish. Snowden Pudding. — Prepare 1 lb. of sponge-cake batter in the following manner, to be baked in a thin sheet : To 1 lb. of eggs, weighed in the shell, put 1 lb. of pulverized white sugar and 10 ozs. of flour. Flavor with the juice and grated rind of a fine, fresh lemon, or, if that is not obtainable, a teaspoonful of pure extract of lemon. When baked, and while hot, spread over the cake a layer of some nice preserves, strawberry or raspberry jam being especially nice for the purpose. Make it into a roll as neatly as possible and strew with powdered sugar. Serve with sweet sauce. Sponge Pudding.— Boil in a double boiler one pint of milk, a half-cupful of sugar, and a pinch of salt. Mix together a half-cupful each of flour and butter, and add to the boiling milk to make a stiff batter. Remove from the fire, and when partly cool add the beaten yolks of five eggs, then beat the whites of the eggs to a froth and add. Pour into a buttered pudding-dish and place the dish in a pan half filled with boiling water. Set in a brisk oven and bake from thirty to forty-five minutes. Serve as quickly as possible. Sponge - cake Pudding. — Bake sponge-cake batter in a flat, square pan, so that it will be about an inch in thickness when done. Let it cool, and cut it into pieces about three Strawberry Tapioca PUDDINGS, ETC. Tapioca Pudding