Soups, savouries, sweets, with a chapter on breads

* Ye tight little fairy f just fresh from the dairy. Will ye give me some cream if I ask it? Keats. into small cups, or dariole-moulds buttered ; bake in a moderate oven for half an hour. Serve with fruit-syrup or custard round them. These puddings, when cold, can be eaten as cakes, or with the middle scooped out, filled up with half a teaspoonful of jam, and covered with whipped cream, serve as a cold sweet. Fruit Bread Pudding (cold). Fruit, bread, powdered sugar. Stew some raspberries and a few currants with sufficient white sugar to sweeten them ; pour them into a dish or basin, and soak some slices of white bread a quarter of an inch thick in this. Line a moderate-sized ^For they all eat cold dinners on a Sunday,* Hood. * Caliban. Til pluck thee berries* * Tempest.' basin with slices of the soaked bread, pour in some of the stewed fruit, cover that with a layer of the bread, add fruit again, and so on until the basin is full. Cover the top with a slice of unsoaked bread, place in a cool place, lay a plate on the top, on which put a halfpound weight. By this pressure the bread and fruit will be thoroughly incorporated, and after four or five hours the pudding can be turned out on a glass dish. Pour a little fruit juice over it, and just before sending it to table cover it with white whipped cream. Fresh fruit is best for this pudding, but when this is out of season, bottled currants and raspberries, or jam dissolved in warm water, can be used to soak the bread. * The golden grain, bright fruits^ Sweet herbs which grow far all, the waters wan, Sufficient drinks and meats.* Edwin Arnold. "5 I 2 * With sev'rall dishes standing by. As here a custard^ there a pie^ * Old English Ballads.' Caramel Custard Pudding. Two ounces of loaf sugar, half a gill of water, three-quarters of a pint of milk previously scalded and become cold, two large eggs, enough butter to butter the mould. Put the sugar and water in a saucepan, and boil quickly until the syrup is a bright orange colour and somewhat thick. When it becomes this colour, and before it has time to darken and turn into a brittle toffy, pour some of it into the bottom of the mould, and let it cool. Whilst the caramel is setting in the mould, put the milk into the saucepan in which the * Milk that has been boiled and has become cold is less likely to curdle when making custard puddings than unboiled milk. * They gather^ they gather hot custards in spoons* * Rehearsal.* * Let Jane have her fruit and her custard^ Ingoldsby. caramel has been prepared, and boil it. Remove it from the fire, and when it has slightly cooled, mix the beaten eggs into it, and pour the whole into the mould. Cover this with paper, and steam very slowly for half an hour. Leave the pudding in the mould five minutes before turning out, as this reduces the risk of its falling flat. Mix two or three tablespoonfuls of the caramel with a little hot water, and serve round the pudding as sauce. A teaspoonful of orangeflower water can be added. Ginger Pudding. Four ounces of brown-bread crusts, three ounces of finely chopped suet, one ounce of * Yes^ by St, Anne! and ginger shall be hot in the mouth too P * Twelfth Night/ "7 * It fell about the Martinmas time, And a gay time it was then. When our gudeivife got puddings to maJ^, And she boiled them in the pan,^ * Barrin* of the Door.* brown sugar, one ounce of chopped raisins, one teaspoonful of powdered ginger, one tablespoonful of treacle, one ounce candied peel, a dozen stoned raisins.