6. We take a quart pie-dish and grease it inside with
butter.
7. We pour the mixture into the pie-dish, and grate lialf
a teaspoonful of nutmeg over the top.
8. We put the dish into the oven (the thermometer at
the oven door should rise to 2200) to bake for half an hour.
9. It will then be ready for serving.
322 National Training School for Cookery.
PUDDINGS.
Lesson No. 18.
RICE PUDDING.
Average cost of " Rice Pudding" (about one quart).
INGREDIENTS.
d.
\ lb. of rice i£
1 quart of milk 5
2 eggs 2
2 oz. of moist sugar , o^
2 oz. of suet 1
Grated nutmeg✪ Rice Pudding o\
10 \
Time required, from forty minutes to an hour.
Now we will show you how to make a Rice Pudding.
1. We wash half a pound of rice in two or three waters,
and then put it into a saucepan of cold water, and put it on
the fire till it boils and swells.
2. We break two eggs into a basin.
3. We add to them two oitnces of moist sugar and one
quart of milk, and stir them together.
4. We put two ounces of suet on a board, cut away all
the skin, and shred it as finely as possible.
5. We take a quart dish, and grease it inside with clarified
dripping or butter.
6. We drain off the rice on a colander as dry as possible,
and lay it in the greased dish.
7. We pour the mixture of milk and eggs over the rice,
and sprinkle the shredded suet over the top.
8. We take a grater, and grate half a teaspoonful of
nutmeg✪ Rice Pudding over the top.
9. We put the dish into an oven (the thermometer at the
oven door should rise to 2200) to bake for, from forty
minutes to an hour.
10. After that time it is ready for serving.
Lessons on Making Puddings. — Curates. 323
PUDDINGS.
Lesson No. 19.
CURATE'S PUDDING.
Average cost of " Citrates Pitdding " (about one qitart).
INGREDIENTS.
d.
1 lb. of potatoes i
3 eggs 3
1 pint of milk 2?
Sugar✪ Curate's Pudding , o£
7
Time required, about one hour.
Now we will show you how to make a Citrates or Sweet
Potato Pitdding.
1. We take one pound of potatoes, wash them, and boil
them as described (see " Vegetables," Lesson No. i).
N.B. — Any remains of cold boiled potatoes could be used instead of fresh
ones.
2. We rub these boiled potatoes through a colander into
a basin with a wooden spoon.
3. We break three eggs into another basin, and stir into
them one pint of milk.
4. We stir the milk and eggs smoothly into the potatoes \
and sweeten it with sugar according to taste.
5. We take a quart pie dish, grease it inside, and pour
the mixture into it.
6. We put the pie dish in the oven (the thermometer at
the oven door should rise to 2200) to bake for half an hour;
it will then be ready for serving.
324 National Training School for Cookery,
PUDDINGS.
Lesson No. 20.
BREAD PUDDING.
Average cost of " Bread Pudding u (one pint and a half).
INGREDIENTS.
d.
1 lb. of scraps of bread i \
1 pint of milk 2
2 eggs 2
2 tablespoonsful oi moist sugar o .
4 oz. of raisins or currants 1
2 oz. of suet 1 1
Time required, three qtiarters of an hour.
Now we will show you how to make a Bread Pudding.
1. We put one pound of scraps of bread into a basin, with
plenty of cold water to soak.
N.B. — Any scraps of bread, either crumb or crust, however stale, so long as
they are not mouldy or burnt, can be used for this pudding. ✪ Bread Pudding
Page 122 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
6. We take a quart pie-dish and grease it inside with butter.
7. We pour the mixture into the pie-dish, and grate half a teaspoonful of nutmeg over the top.
8. We put the dish into the oven (the thermometer at the oven door should rise to 2200) to bake for half an hour.
9. It will then be ready for serving.
322 National Training School for Cookery.
Lesson No. 18.
RICE PUDDING.
Average cost of "Rice Pudding" (about one quart).
d.
\ lb. of rice i£
1 quart of milk 5
2 eggs 2
2 oz. of moist sugar , o^
2 oz. of suet 1
Grated nutmeg o\
10 \
Time required, from forty minutes to an hour.
Now we will show you how to make a Rice Pudding.
1. We wash half a pound of rice in two or three waters, and then put it into a saucepan of cold water, and put it on the fire till it boils and swells.
2. We break two eggs into a basin.
3. We add to them two ounces of moist sugar and one quart of milk, and stir them together.
4. We put two ounces of suet on a board, cut away all the skin, and shred it as finely as possible.
5. We take a quart dish, and grease it inside with clarified dripping or butter.
6. We drain off the rice on a colander as dry as possible, and lay it in the greased dish.
7. We pour the mixture of milk and eggs over the rice, and sprinkle the shredded suet over the top.
8. We take a grater, and grate half a teaspoonful of nutmeg over the top.
9. We put the dish into an oven (the thermometer at the oven door should rise to 2200) to bake for, from forty minutes to an hour.
10. After that time it is ready for serving.
Lessons on Making Puddings. — Curates. 323
Lesson No. 19.
CURATE'S PUDDING.
Average cost of "Curate's Pudding" (about one quart).
d.
1 lb. of potatoes i
3 eggs 3
1 pint of milk 2?
Sugar , o£
Time required, about one hour.
Now we will show you how to make a Curate's or Sweet Potato Pudding.
1. We take one pound of potatoes, wash them, and boil them as described (see " Vegetables," Lesson No. i).
N.B. — Any remains of cold boiled potatoes could be used instead of fresh ones.
2. We rub these boiled potatoes through a colander into a basin with a wooden spoon.
3. We break three eggs into another basin, and stir into them one pint of milk.
4. We stir the milk and eggs smoothly into the potatoes \ and sweeten it with sugar according to taste.
5. We take a quart pie dish, grease it inside, and pour the mixture into it.
6. We put the pie dish in the oven (the thermometer at the oven door should rise to 2200) to bake for half an hour; it will then be ready for serving.
324 National Training School for Cookery,
Lesson No. 20.
BREAD PUDDING.
Average cost of "Bread Pudding" (one pint and a half).
d.
1 lb. of scraps of bread i \
1 pint of milk 2
2 eggs 2
2 tablespoonsful oi moist sugar o .
4 oz. of raisins or currants 1
2 oz. of suet 1 1
Time required, three quarters of an hour.
Now we will show you how to make a Bread Pudding.
1. We put one pound of scraps of bread into a basin, with plenty of cold water to soak.
N.B. — Any scraps of bread, either crumb or crust, however stale, so long as they are not mouldy or burnt, can be used for this pudding.
Records on this page
Rice PuddingRice PuddingCurate's PuddingBread Pudding