The Ideal cook book

Steam one hour, and serve with sauce. By addinga cupful of raisins, or any other desirable fruit, either fresh or dried, to the above pudding, a most delicious dish is made. 97. Bread Pudding —Ingredients—Bread, boiling milk, allowing 4% a pt. to 1 lb. of soaked bread, 2 beaten eggs, a little nutmeg, sugar. oa Soak the bread in cold water, then squeeze it very dry, take out any lumps, and add the milk, beat up the eggs, sweeten to taste, add nutmeg, and bake the pudding slowly until firm. If _ desired, a few sultanas may be added to the pudding ; or, if the bread is light, such as the crusts of French rolls, it may be soaked in as much cold milk as it will absorb, and when it is perfectly soft have sugar, eggs and flavoring added to it. 598. Brown Bread Pudding-—Ingredients—¼ lb. stale brown bread finely and lightly grated, the same of suet chopped fine, the same of sultanas; 4 of a saltspoonful of salt, 114 oz. of sugar, 4 of a nutmeg (grated), the grated rind of 1 lemon, 2 well beaten eggs. Mix all the ingredients thoroughly, and boil in the mould for three hours. A warm jam sauce should be poured over the pudding, or round it, when sent to table. 599. Toronto Pudding—Ingredients—3 eggs, 4 apples, % Ib. of bread-crumbs, 4 oz. of sugar, 3 oz. of currants, salt and grated nutmeg to taste, the rind of 4 lemon. Pare, core, and mince the apples into small pieces, and mix them with the other dry ingredients; beat up the eggs, moisten the mixture with these, and beat it well; and put the pudding into a buttered mould; tie it down with a cloth, boil for one hour and a half, and serve with sweet sauce. 600. Carrot Pudding (2)—Ingredients—10 oz. of bread crumbs, 5 oz. of suet, 5 oz. of raisins, 12 oz. of carrots, 4 oz, of currants, 4 oz. of sugar, 4 eggs, a little nutmeg, milk. Boil the carrots until tender. Mash them. Stone the raisins and well whisk the eggs. Mix all the ingredients together with enough milk to make a thick batter. This pudding can either be boiled or baked. If for baking, put into a pie dish and bake for an hour. If for boiling, put into a buttered mould, secure with a cloth and boil for three hours. Serve with white sugar sifted over. 601. Martha’s Pudding —-Ingredients—½ pt. of milk, laurel leaf, a piece of cinnamon, I cupful of bread crumbs, 3 eggs, nutmeg and lemon peel, teaspoonful orange flower water. Put the laurel leaf and cinnamon into the milk and boil, then pour over the bread crumbs, add the eggs well beaten, the nutmeg, lemon-peel and flower water. Sweeten to taste, butter a basin, stick currants or split raisins in rows upon it. Stir all the ingredients well together and pour into the basin. - Cover with a cloth and boil one hour and a half. iy 12 . 178 ‘THE BO Oe Cook. Book. 602, Pease Pudding—Ingredients—1 qt. of split peas, a piece a butter, the yolk of an egg. Dry the peas before the fire, then tie up loosely in a cloth; plunge into warm water, boil them two hours or more, until tender, take them up, beat in a dish with a pinch of salt, yolk of an egg and butter, make it quite smooth, tie it up again ina cloth, and boil one hour longer. 603. Countess Pudding-—Ingredients—1 lb. each of suet, flour, and raisins (stoned), 34 of a pt. of milk, a pinch of salt. Chop the suet very fine, cut the stoned raisins in half and mix with the flour and salt. Now moisten with the milk, stirring thoroughly, dip the cloth in boiling water (to prevent it sticking) and put mixture in, tie securely and plunge in boiling water and boil five hours. Note—Take care it does not cease boiling during this time. 604. Chocolate Pudding—Ingredients—1 qt. of milk, 14 even tablespoonfuls of grated bread-crumbs, 12 tablespoonfuls of grated chocolate, 6 eggs, 1 tablespoonful vanilla, sugar to make very sweet.