The Ideal cook book

620. College Pudding—Ingredients—8 oz. bread crumbs, 8 oz. suet, 8 oz. currants, I oz. citron peel, I oz, orange peel, a little sugar and nutmeg, 3 eggs, beaten yolks and whites separately. Mix well and shape them into balls, rub them over with egg, and roll them in flour. Fry a nice brown in boiling butter or lard, and drain them on blotting paper. Or they may be put into small moulds and baked in the oven. Serve with sweet sauce. 621. Steamed Pudding —Ingredients—1 cup of suet, chopped fine, I cup of molasses, 1 cup of currants—washed and dried—1 cup of sour milk, 1 teaspoonful of soda, a little salt, flour. a Mix well, using flour enough to make a stiff dough; pour ~ into a mould and steam four hours. 182 THE Dominion Cook Book. 622. Oxford Dumplings—Ingredients—z2 oz. grated bread, 4 oz. currants, 4 oz. suet chopped fine, 1 large spoonful of flour, 1 oz. pounded sugar, 3 eggs, grated lemon peel anda little spice. Mix with the yolks of the eggs well beaten and a little milk: Divide into five dumplings half an inch thick, and fry a nice brown in plenty of lard. Sprinkle sifted sugar on them. 623. Marrow Pudding—Ingredients—1½ pts. of boiling milk, % pt. of bread crumbs, 4 eggs, 6 oz. of shreded marrow, 2 02z. raisins and dried currants, grated nutmeg, and sugar to taste. Pour the milk on the bread crumbs, cover up and allow to soak thoroughly, then beat the eggs with the marrow and add to the bread crumbs, with the raisins and currants, grated nutmeg and sugar. Put into a buttered mould, boil two and a half hours, turn it out and serve with pounded sugar. 624. Marrow Pudding—Ingredients—2 teacupfuls of flour, 1 of suet chopped very fine, 1 egg beaten in a cup and the cup filled with treacle, 1 teaspoonful of carbonate of soda, 1¼ teaspoonful of tartaric acid and a little flavoring. Mix well together ; put into a basin, but do not fill the basin -or tie it down, as the pudding will rise. Steam for two or three hours. Serve with sweet sauce. 625. Fruit Pudding—Ingredients—Crust, 4. oz of suet to 6 of flour, pinch of salt, and water enough to make a thick paste, fruit, sugar. Make the crust of the suet, flour, salt and water ; roll it out thin before putting into a buttered basin, then add the fruit mixed with the sugar except in the case of apples, which are sometimes hardened by boiling with sugar; put on a lid of paste, and boil the pudding an hour and a half. Care should be taken to roll the crust thin, in order to get as much fruit as possible into the pudding. It isa good plan to stewa little fruit, and serve it with the pudding, as it should be given to children in large proportion to the crust. 626. Layer Pudding-— Crust as for fruit pudding, jam or treacle. Make a crust as for fruit pudding. Roll it out and linea buttered basin with it, lay at the bottom a layer of jam or treacle, then a thin layer of crust, and so on until the basin is full. Boil an hour and a half. 627. Mincemeat (without Meat)—Ingredients for 4 different receipts—3 lbs. raisins, 3 lbs. currants, 3 lbs. almonds, well chopped, 3 Ibs. apples, 2 oz. mixed spices, I oz. candied peel, juice of 1, lemon, ‘ peel of 3 lemons, sugar to taste, 1% lb. of suet, 114 lb. raisins, 114 Ib. currants, 114 Ib. sugar, 2 lbs. apples, chopped fine, of mace, cinnamon, and salt % oz. pounded together, four cloves, the grated rind of 2 lemons and the juice of one, I oz. of sweet almonds, pounded, % lb. of candied peel. 2 Ibs. raisins, stoned, 2 lbs. currants, 2 lbs. beef suet, 3 lbs. raw sugar, { lb. candied citron, % lb. candied lemon, 4% Ib. candied orange, the juice and rind of four lemons, 2 Ibs. apples.