The official handbook for the National Training School for Cookery

11. We take a saucepan half full of boiling water, and stand it on the side of the fire. 12. We stand the mould in the saucepan to steam for from three quarters of an hour to an hour. N.B. — The water should only reach half-way up the mould, or it would boil over and spoil the pudding. 13. For serving, we turn the pudding carefully out of the mould on to a hot dish. N.B. —For a cold " Cabinet Pudding," see " Puddings," Lesson No. 27. 294 National Training School for Cookery. Lesson No. 2. BAKED LEMON PUDDING. Average cost of "Lemon Pudding" (in about 1 pint dish). 2 lemons 3 ozs. of loaf sugar 3 eggs 4 a gill of cream h a gill of milk 2 ozs. of cake crumbs J inch of cinnamon stick , 1 o| Time required, about one hour. s. d. • o 3 . o 1 • o 3 • o 3 . o o\ Now we will show you how to make a Lemo7i Pudding. 1. We take two lemons, wipe them clean in a cloth, and, grate the rind of them on six lumps of sugar. 2. We take a quarter of an inch of the stick of cinnamon and put it in a mortar. 3. We pound the cinnamon well in the mortar with the sugar. 4. We put this into a basin. 5. We take three ounces of cake crumbs, and add them to the above in the basin, and mix all well together. 6. We take the two lemons, cut them in halves, and squeeze the juice of them into the basin, through a strainer. 7. We add the yolks of three eggs, and beat them in with the above. {Two of the whites of eggs we put on a plate, the other we put aside.) 8. We stir in well and smoothly half a gill of cream, and half a gill of milk with a wooden spoon. 9. We whip the whites of the two eggs to a stiff froth, with a knife, and add them at the last moment to the above mixture, stirring it lightly. Lessons on Making Puddings. — "Lemon" 295 10. We take a pie dish, and line the edge of it with puff paste (see " Pastry/' Lesson No. 1). 11. We pour the mixture into the pie dish. 12. We put the pie dish in the oven (the thermometer at the oven door should rise to 2200) to bake, till the mixture is set, and of a light brown colour ; it is then ready for serving. 296 National Training School for Cookery, Lesson No. 3. APPLE CHARLOTTE. Average cost of "Apple Charlotte " {about one pint disk). s. d. 2 lbs. of apples o 6 | lb. of loaf sugar o 2 The rind of one lemon o 1 Bread and clarified butter o 6| 1 si Time required, about two hours and a half. Now we will show you how to make an Apple Charlotte. 1. We take two pounds of good cooking apples, and peel them thinly with a sharp knife. 2. We take a knife and cut them in slices, and take out the core. 3. We put these sliced apples into a stewpan, with sufficient sugar to sweeten them, and one gill of water. 4. We take a lemon, wipe it clean in a cloth, and peel it very thinly. 5. We take the rind of the lemon, and tie it together with a piece of cotton, and put it in the stewpan with the apples. 6. We put the stewpan on the fire, and stir well with a wooden spoon until it boils, and the apples are reduced to about half the quantity. It will take from one hour to one hour and a half. 7. We take the stewpan off the fire, and stand it on a piece of paper on the table, and we must take out the lemon peel.