The official handbook for the National Training School for Cookery

1 teaspoonful of essence of vanilla i 1 tablespoonful of castor sugar J 0 2 Time required to make, about half an hour. Now we will show you how to make a Cold Cabinet Pudding. 1. We take a pint mould and ornament the bottom of it (according to taste) with the dried cherries, and pieces of angelica. 2. We split the sponge-biscuits in half, and line the inside of the tin with them and the ratafias in the mould. N.B. — We must place the biscuits only round the sides of the tin (not over the bottom), arranging them alternately back and front next the tin. 3. We break four eggs, put the yolks in a basin (the whites we put aside, as they are not required for present use), and beat them well with a wooden spoon. 4. We stir half a pint of milk into the eggs, and pour the mixture into a jug. 5. We take a saucepan, fill it half full of hot water, and put it on the fire to boil, when the water boils we move the saucepan to the side of the fire. 338 National Training Sc/iool for Cookery. 6. We stand the jug in the saucepan, and stir the custard very smoothly until it thickens and becomes the substance of cream, but it must not boil or it will curdle. 7. We put half an ounce of gelatine in a small stewpan or gallipot, with a tablespoonful of water y and stand it near the fire to melt. 8. When the custard is sufficiently thick, we take the jug out of the saucepan and stand it aside to cool. N.B. — We should place a piece of paper over the mouth of the jug to prevent the dust getting in. 9. We stir the gelatine until it is quite melted. 10. We pour the melted gelatine through a strainer into the custard. 11. We also add half a gill (one gill is a quarter of a pint) of cream, a teaspoonful of essence of vanilla, and a tablespoonful of castor sugar. 12. We pour it all on the cakes in the mould. 13. We stand the mould in a cold place to set; in summer time it should be placed on ice. 14. When the pudding is quite cold and set, we turn it out carefully on to a dish, and it is ready for serving. Lessons on Making Puddings. — Suet Pudding. 339 Lesson No. 28. SUET PUDDING. Average cost of a " Suet Pudding " (about two pounds). d. \ lb. of suet 4 1 lb. of flour 2.\ 1 teaspoonful of baking powder o\ Time required, abottt one hour and three-qttarters. Now we will show you how to make a Suet Pudding. 1. We put a saucepan of warm water on the fire to boil. 2. We take half a pound of suet, put it on a board, cut away all the skin, and chop the suet up as finely as possible with a sharp knife. 3. We put one pound of flour into a basin, with one teaspoonful of baking powder. 4. We add the chopped suet and rub it well into the flour with our hands. N.B. — We must be careful not to have any lumps. 5. We now add enough cold water to mix it into a stiff paste. 6. We take a strong pudding cloth, wring it out in boiling water, and sprinkle flour over it. 7. We turn the paste out on to the cloth, hold up the ends of the cloth, and tie it tightly round the pudding with a piece of string, leaving room for the pudding to swell. 8. When the water in the saucepan is quite boiling, we put in the pudding, and let it boil gently for one hour and a half.