The Ideal cook book

of white sifted sugar. Mix all well together, and stir in the melted butter. Bake in a dish lined and ornamented with puff paste in not too quick an oven. 612. Shropshire Pudding—Ingredients—¥ Ib. of suet, % Ib. of bread-crumbs, I lemon, juice and rind, 1 nutmeg, % Ib. of sugar, § eggs. Boil three hours and serve with sweet sauce. 613. Lemon Pudding (1)—Ingredients—2 eggs, 2 cupfuls of sugar, 4 tablespoonfuls of corn starch, 2 lemons, butter. Beat the yolks of the eggs light, add the sugar; dissolve the corn starch in a little cold water, stir into it two teacupfuls of boiling water; put in the juice of the lemons, with some of the grated peel. Mix all together with a teaspoonful of butter. Bake about fifteen minutes. When done spread over the top the beaten whites of the eggs and brown. 614. Lemon Pudding (2)—Ingredients—3{ of lb. of bread-crumbs, I qt. of milk, 3 oz. of butter, 1 lemon, 4 oz. of white sugar, 4 eggs, paste. Place the milk in a stewpan and bring to a boil; add the butter and when melted pour over the bread-crumbs. Mince the lemon peel and with the sugar add to the other ingredients. Well whisk the eggs, beat the whole for a few minutes. Linea pie dish with paste and pour the mixture in. Bake for nearly an hour. 615. Favorite Pudding—Ingredients—3 eggs, flavoring, grated rind and juice of a lemon, % teaspoonful of grated nutmeg, 1 cup of grated bread-crumbs, I cup of finely chopped apples, 1 cup of English currants and 1 4 cups of sugar, Beat the eggs very lightly, flavor; to this add the breadcrumbs and remaining ingredients. Stir thoroughly ; then put in a buttered pudding dish and boil at least two and a half hours. Serve with any good sauce. 616. Marmalade Pudding —Ingredients—2 oz. of lard or butter, 2 tablespoonfuls of brown, sugar, 4 oz. of marmalade, 1 egg, I teacupful of milk, 8 oz. of flour, I teaspoonful of baking powder. Well mix the butter and sugar, then add the eggs well beaten, the marmalade and milk, then the flour and baking powder. Steam four hours. 617. Teacake Pudding—Ingredients—A teacake, butter, custard, milk, 2 eggs, sugar to taste. Wane Meee AG ne et Nae ats eee ec et i cm as feos ie K ee = aie eh a Sees NE > ae ery - Pastry ann. Puppincs. Baca: Cut the teacake into thin slices, butter and line a pie-dish with them ; make the custard, pour in and bake forty minutes. 618. Holiday Pudding —Ingredients—A plain sponge cake, strawberry jam, icing, a rich custard, some preserved ginger. Make the sponge cake in a round mould, take out the inside of the cake with a cutter not too near the edge, put in a good layer of strawberry jam, not too thickly spread. Cut the inside of the cake you have taken out in slices, spread some jam between each slice (different sorts of jam may be used, but strawberry does very nicely), and replace the cake. Ice it nicely over ; put it into a very slow oven to try the icing. Then make the custard and pour into. it small pieces of preserved ginger. Pour into the cake and serve hot. 619. Cabinet Pudding—Ingredients—1% pts. of new milk, white sugar, 1 lemon, cinnamon, mace, cloves, 5 eggs and the yolks of 4, butter, 4 or 5 sponge cakes. Boil the milk with enough white sugar to sweeten it, the peel of a fresh lemon cut thinly, the cinnamon, mace and cloves, — Boil these ingredients as for a custard. Beat up the eggs. Pour the boiling milk, etc., on to these, stirring continually, then strain the whole through a hair sieve and leave to cool. Take a good sized pudding mould, butter it well and line with sponge cakes, cut into thin slices. Pour the*custard into the mould and tie it close. It will take an hour and a half to boil. It is an improvement after buttering the mould and before placing the sponge cakes, to arrange some stoned raisins, slices of candied peel and nutmeg. Serve hot with sauce.