The official handbook for the National Training School for Cookery

1. We take a pint dish and butter it well inside. 2. We take one ounce and a half of Carolina rice and wash it well in two or three waters. 3. We put the rice into the buttered dish, and sprinkle over it a tablespoonfil of moist sugar. 4. We fill up the dish with milk. N.B. — Nutmeg may be grated, ox pounded cinnamon be sifted, over the top of the pudding before it is put in the oven. 5. We put the dish into the oven (the thermometer at the oven door should rise to about 220°) to bake for two hours. 6. We must watch it occasionally, and as the rice soaks up the milk more milk should be added (carefully lifting up the skim and pouring the milk in at the side), so as to keep the dish always full. It is then ready for serving. Lessons on Making Puddings. — Custard. 301 Lesson No. 6. CUSTARD PUDDING. Average cost of " CCustard Pudding" (about one pint and a half). d. 4 eggs 4 i pint of milk 2 Grated nutmeg and salt | , 1 tablespoonful of castor sugar j * Butter and flour for paste 2 Time required, about thirty-five minutes. Now we will show you how to make a Custard Pudding* 1. We take a pint and a half dish and line the dish throughout with paste (see " Pastry," Lesson No. 2). N.B. — The pudding can be made without paste, if preferred ; in which case the dish must be butttered inside. 2. We break four eggs, put the yolks into a basin, with the whites of two eggs, and beat them well together (the others we put aside). 3. We add a tablespoonful of castor sugar. 4. We stir one pint of cold milk in with the eggs, and a quarter of a saltspoonful of salt. 5. We pour this custard into the dish lined with paste. 6. We grate half a teaspoonful of nutmeg over the top. 7. We put the dish into a moderate oven (the thermometer at the oven door should rise to 220°) to bake for half an hour. It is then ready for serving. 3Q2 National Training School for Cookery. Lesson No. 7. PLUM PUDDING. Average cost of "Plum Pudding''' (about two pounds). I !b- of mois1 4 lb. of beef suet o £ lb. of currants o \ lb. of sultanas or raisins .... o \ lb. of mixed candied peel, ) viz., citron, lemon & orange J -\ lb. of bread crumbs- ) moist sugar o 1 lemon o 4 eggs o 1 gill (| pint) of milk o 1 wineglassful of brandy o 2 ozs. of almonds o \ of a teaspoonful of salt . . . . j I a nutmeg 2 9i INGREDIENTS for £nz/^ or W^'/s* Sauce. s. d. 3 eggs o 3 1 gill of cream (or milk \d. ) . • • . o 6 i wineglassful of brandy or ) 0 5 sherry / 1 dessertspoonful of sugar .... o oj Time required, about five hours and a half. Now we will show you how to make a Plum Pudding. 1. We put a saucepan of warm water on the fire to boil. 2. We take half a pound of beef suet, put it on a board, cut away all the skin, and chop up the suet as finely as possible with a sharp knife. 3. We take half a pound of currants, wash them clean in water, and rub them dry in a cloth. 4. We take up the currants in handfuls, and drop them, a few at a time, on to a plate, so as to find out if there are any stones with them. 5. We take half a pound of sultana raisins, and pick them over. N.B. — If large raisins are used, they should be stoned.