The official handbook for the National Training School for Cookery

Lessons on Making Pitddings. — Plum. 303 6. We place a wire sieve over a piece of paper. 7. We take some crumb of bread and rub it through the sieve. (There should be a quarter of a pound of bread crumbs) 8. We take a quarter of a pound of mixed peel, citron, lemon, and orange, and cut it up into small pieces. 9. We put a quarter of a pound of flour into a kitchen basin, and add to it the chopped suet, and half a teaspoonful of salt. 10. We rub the suet well into the flour with our hands. N.B. — We should be careful not to leave any lumps. 11. We now add the bread crumbs, the currants and raisins, half a pound of moist sugar, and the pieces of candied peel, and mix all well together. 12. We take a lemon, wipe it clean in a cloth, and grate the rind of it into the basin. 13. We also grate half a nutmeg into the basin, and add two ounces of almonds (previously blanched and chopped up finely). 14. We break four eggs into a basin, and add to them one gill (quarter of a pint) of milk and a wineglassful of brandy. 15. We stir this into the ingredients in the basin, mixing them all together. 16. We take a strong pudding-cloth, sprinkle about a teaspoonful of flour over it, and lay it in a basin. 17. We turn the mixture from the basin into the centre of the floured cloth. 18. We tie up the pudding tightly in the cloth with a piece of string. N.B. — If preferred, the pudding might be put into a buttered mould and a cloth tied over the top. 19. When the water in the saucepan is quite boiling, we put in the pudding, and let it boil for five hours. 304 National Training School for Cookery. 20. For serving, we take the pudding out of the cloth and turn it on to a hot dish. N.B. — Brandy or wine sauce (see below) can be served with the pudding if liked, either poured over it or served separately in a sauce boat. For Brandy or Wine Sauce. 1. We put three yolks of eggs into a small stewpan. 2. We add a dessertspoonful of castor sugar, one gill (a quarter of a pint) of cream or milk, and a wineglassfid of brandy or sherry, and whisk all well together with a whisk. 3. We take a saucepan, fill it half full of hot water, and put it on the fire. 4. We stand the stewpan in the saucepan of hot water, and whisk the sauce well for about six or eight minutes. N.B. — We must be careful that the sauce does not boil, or it will curdle. 5. After that time we take the stewpan out of the saucepan. 6. We pour the sauce over the plum pudding (see above) or into a sauce-boat for serving. Lessons on Making Puddings. — Vennoise. 305 Lesson No. 8. VENNOISE PUDDING. Average cost of a "Vennoise Pudding" (one pint and a half mould). 5. d. 5 oz. of crumb of bread o 2 2 ozs. of candied peel o 2 3 ozs. of castor sugar | 1 1 oz. of lump sugar j z 1 lemon o 2 4 eggs o 4 J a pint of milk o ij 1 gill (\ pint) of cream .0 6 3 ozs. of Sultana raisins o ij 1 wineglassful of sherry o 6 2 z\ Time reqtiired, about two hours. Now we will show you how to make a Vennoise Pudding. 1. We take a piece of stale crumb of bread (about five ounces), put it upon a board, and cut it up in the shape of dice. 2. We put the bread into a basin with three ounces of castor sugar and three ounces of sidtana raisins.