The official handbook for the National Training School for Cookery

N.B. — If preferred, the 'pudding could be put into a buttered mould or basin and a cloth tied over the top, but it is better to boil it in a cloth. 11. When the water in the saucepan is quite boiling, we put in the pudding, and let it boil for two hours and a half N.B. — If the pudding is boiled in a mould or basin, we must allow at least three hours for boiling. 12. For serving we take the pudding out of the cloth, and turn it on to a hot dish. N.B. — This pudding can be served with "Melted Butter Sauce1* (see "Sauces," Lesson No. 7.) Lessons on Making Puddings. — 'Marmalade. 343, Lesson No. 31. MARMALADE PUDDING. Average cost of a "Marmalade Pudding" (about one pint). s. d. 3 tablespoonsful of marmalade o 4 2 oz. of moist sugar o o\ 1 oz. of candied peel o 1 3 oz. of flour I 1 3 oz. of bread crumbs , j 0 2 1 J lb of suet o 2.\ 1 lemon o il Salt \ o I 1 egg j Time required, abottt three hours and a half. Now we will show you how to make a Marmalade Pudding* 1. We put a saucepan of warm water on the fire to boil. 2. We put a quarter of a pound of suet, on a board, cut away all the skin, and chop it up finely with a knife. 3. We place a wire sieve on a plate, take some crumb of bread, and rub it through the sieve, there should be three ounces of bread crumbs. 4. We put three ounces of flour in a basin, add to it a quarter of a saltspoonful of salt, and the chopped suet, and rub them together with our fingers. N.B. — We must be careful there are no lumps. 5. We now add the bread crumbs and two ounces of moist sugar, take a lemon, wipe it clean, and grate the rind into the basin. We also add one ounce of candied peel, cut in small pieces, and three tablespoonsful of marmalade, and mix them all well together. 6. We cut the lemon in half, and squeeze the juice of it into the basin over the other ingredients, we also add one egg, and mix it all well together. 344 National Training School for Cookery. 7. We take about a pint basin > butter it inside, and turn the mixture into it, but the basin must be quite full. 8. We take a small pudding cloth, wring it out in warm water, and then in cold water, and sprinkle some Jlour over it, we put this cloth over the top of the basin, and tie it on tightly with a piece of string under the rim of the basin ; we tie the four corners of the cloth together over the top of the pudding. 9. When the water in the saucepan is quite boiling, we put in the pudding and let it boil for three hours. N.B. — The lid should be on the saucepan. N.B. — We should keep a kettle of water boiling on the fire, and fill up the saucepan, as the water in it boils away. 10. For serving we take the basin out of the saucepan, take off the cloth, and turn the pudding carefully out of the basin on to a hot dish. Lessons on Puddings. — Ginger Pudding. 345 Lesson No. 32. GINGER PUDDING. Average cost of " Ginger Pudding' {in about a pint basin). a. h lb. of flour 1 1 lb. of suet 2 1 h; lb. of moist sugar 2 2 large teaspoonsful of grated ginger ) ^ I oz. of butter j z Time required, about six hours and a quarter. Now we will show you how to make a Ginger Pudding. 1. We put a large saucepan of water on the fire to boil.