Household cookery

Vennoise Pudding 5 oz. stale bread. 3 oz. castor sugar. 5 oz. sultanas. 2 oz. mixed candied peel. I oz. lump sugar. Grated rind of i lemon. 3 eggs. I pint milk. I glass sherry. i table-spoonful water. Method, — Cut bread into small dice, and soak with sherry and \ pint of milk, keeping the basin covered. Chop the peel finely, and add with cleaned sultanas, sugar, and lemon-rind to bread, etc. Put the lump sugar and water in a pan, place over the fire till it becomes a dark brown. Cool a little, add milk slowly, until the caramel dissolves, then add eggs, well beaten. Pour this brown custard over the pudding mixture, and mix thoroughly. Pour into a well-buttered mould, cover with a greased paper, and steam 2 hours. Serve with vanilla or German egg sauce. Gloucester Pudding 4 oz. bread-crumbs. 4 oz. suet (finely chopped). 4 oz. flour. 4 oz. sultanas. 4 oz. sugar. 2 oz. candied peel. I glass sherry. 2 eggs. I tea-spoonful ground cinnamon. Method, — Mix the dry ingredients together; add sherry and beaten eggs, and mix well. Pour into a greased pudding mould, and steam 2 hours. Serve with sweet sauce. Fruit Pudding Fruit. Suet pastry (p. 49). Sugar. Method, — Roll pastry out, leaving a little for the top. Line a greased basin with it, put in sugar, fruit, and a little cold water. Roll out remainder of pastry, place on top, press the edges together. Cover with a greased paper. Steam 2 hours. Turn out and serve. Plum Pudding \ lb. beef suet. I lb. sultanas. % lb. bread-crumbs. 1 lb. moist sugar. 2 oz. almonds. \ oz. grated nutmeg. I tea-spoonful salt. Wine-glass of brandy. \ lb. valencias. i lb. currants. I lb. mixed candied peel. \ oz. ground cinnamon. \ oz. ginger. Grated rind of i lemon. 4 large eggs. Wine-glass of sherry. Method, — Clean currants and sultanas, stone and chop raisins, blanch and chop almonds, cut up peel finely, shred and chop suet, mix these with bread-crumbs and other dry ingredients in a bowl. Beat up eggs, add with the sherry and brandy to the dry ingredients, then mix the whole very thoroughly. Put into well-greased pudding-moulds ; cover with greased paper. Steam in boiling water for 5 or 6 hours. 6o Plum Pudding (without Eggs) h lb. bread-crumbs. % lb. valencias. I lb. currants. \ lb. almonds. I lb. moist sugar. I tea-spoonful salt. I tea-spoonful ground ginger. Grated rind and juice of i lemon. \ lb. beef suet. lb. sultanas. lb. mixed candied peel. % lb. potatoes, peeled and grated. \ lb. carrots, peeled and grated. I tea-spoonful ground cinnamon. I tea-spoonful grated nutmeg. Wine-glass of brandy. Wine-glass of sherry. Method. — Prepare and mix all the dry ingredients, add carrots and potatoes, then add sherry and brandy. Mix all very thoroughly. Put into greased pudding-moulds ; cover with greased paper. Steam 5 or 6 hours. Beefsteak Pudding 1 lb. steak. i table-spoonful flour. \ tea-spoonful pepper. i tea-spoonful salt. Cold water. Suet pastry (p. 49).