The Ideal cook book

se sugar, peel, spice and salt, and mix them well together while dry. Beat the eggs well up in a large basin, and add a portion of the milk, stirring it at the same time. Make a well in the middle of the flour, and pour in the milk and eggs. Keep stir-_ ring till all the ingredients are thoroughly mixed ~ Add more — mille if necessary, and stir up again ; the batter should be rather — stiff Have a good stout cloth ready ; ; wet and flour it well, lay — . it over a pan, pour in the batter, and tie it firmly up. When _ -! the water in the copper or large kettle boils, put the pudding in and let it boil gently for five or six hours. Turn it out out of the cloth. Serve with or without sauce. * 632. Ice Pudding —Ingredients—4 Ib. white sugar, a stick of vanilla, 10 eggs, 1 gill of cream, 12 Ibs. of ice, 6 tbs. of Sa - - Pastry aND PUDDINGS. Put the milk into a stewpan with white sugar and a stick of ~ vanilla; leave it to boil ten minutes. Mix the yolks of ten eggs with the cream, pour in the milk, then put it back into the - stewpan, and stir until it thickens, but do not let it boil; strain it into a basin, and leave it to cool. Take the ice, pound it sniall, add the salt; mix together quickly, cover the bottom of an ice pail (a common pail will do), place the ice pot in it,and build it around with the iceand salt. This done pour the cream into the pot, put on the cover, and never cease turning until the cream becomes thick; move it from the sides occasionally with the ice scoop, to prevent it getting into hard lumps. The mould to be used to set the pudding should be put on ice to get quite cold. It is then filled with the cream to the level, and three or four pieces of white paper wetted with cold water are placed on it before you put on the cover, which should fit very tight. The mould is then buried in the same mixture of ice and salt used for freezing the cream in the first instance, and | is left until wanted, when it is dipped in cold water, turned out on a napkin, and served. -Dried fruits, cut small, may be put in the cream when the mould is being filled \ 633. Roly Poly Jam Pudding—Ingredients—Suet crust, 10 oz, ; of any kind of jam. ‘ Having made a nice suet crust, roll to the thickness of about 2 half an inch. Place the jam in the centre and spread equally res. over the paste, allowing a margin of about half an inch for the = pudding to join. Roll up lightly, join the ends securely, place upon a floured cloth, and secure with tape, allowing a little room for the pudding to swell. Plunge into boiling water and boil two hours. 634. Red Currant Pudding—Ingredients—Some red currants and raspbeiries, sugar, slices of bread. Stew the red currants and raspberries with sugar till thoroughly done, pour off all the juice, and put the fruit while hot into a pudding basin lined with bread made to fit nicely; fill - the basin up with fruit, and cover it with a slice of bread made to fit nicely ; let it stand till quite cold with a plate on it. Boil up the juice which was poured off with a little more sugar, and let that get cold. When served the pudding must be turned out on a dish and the juice poured all over it so as to color the bread thoroughly. It can be served with custard or 186 Tue Dominion Cook Buvok. 635. Raspberry Pudding—Ingredients—1 pt. of bread crumbs, 1 qt. of milk, 2 cupfuls of sugar, 1 lemon, butter, a cupful of preserved raspberries, 4 eggs. Mix the bread crumbs, milk, two cupfuls of sugar, the peel of the lemon grated, the yolks of the eggs, and a small piece of butter, and bake. When done spread over the top a cupful of preserved raspberries ; put over that a meringue made with the whites of the eggs, a cupful of sugar and the juice of the lemon. Return it to the oven to color; let it partly cool and serve it with rich cream.