Boil the bread-crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Pat the pudding into a buttered tart dish, bake slowly for ^ of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoon- ful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites; put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. Yorkshire Pudding* — One egg, a pinch of salt, milk, 4 tablespoonfuls flour. Beat the egg and salt with a fork for a few min- utes. Add to this 4 tablespoonfuls of milk and the flour; beat (with a spoon) very well, while in a batter, for 10 minutes. Then add the milk till it attains almost the consistency of cream. Take care to have the dripping hot in the pudding tin. Pour the batter into the tin to the thickness of about a quarter of an inch, then bake under the roasting joint. The above will make a pudding of moderate size, perhaps one dozen squares. The great secret of a pudding being light is to mix it 2 hours before cooking it. Malvern Pudding— Some thin slices of dry bread, fresh fruit, sugar, custard. Line a basin with the slices of bread. Boil some fresh, juicy fruit with sugar, in the propor- tion of 3^ lb. to 1 lb. of fruit. Pour into the lined basin, and cover with slices of bread. Put a saucer on the top with a heavy weight on it. Turn out next day and pour custard round it. Orange Custard — The juice of 12 oranges, the yolks of 12 eggs, 1 pint of cream, sugar to taste✪ Sunday Pudding. Sweeten the juice, and stir it over a slow fire until the sugar dissolves, taking off the scum as it 192 White Ribbon Cook Book. rises. When nearly cold stir in the yolks, well beaten, and the cream. Stir again over the fire until it thickens. Be careful not to boil it, or it will curdle. Apple Solid — Take 3 lbs. sliced apples, 1% lbs. lump sugar, the juice and grated rind of 2 lemons✪ Apple Solid. Dip the lumps of sugar in water, and boil with the apples and lemon until stiff. Put into a mould, and, when cold, turn out. May be served with custard poured round. Apple Snow — Take 4 apples, 3 dessert- spoonfuls of sugar, the grated rind of a lemon, the whites of 3 eggs✪ Apple Snow. Peel, core and stew the apples, mix with them the sugar and lemon rind. Beat the whites of eggs to a stiff froth, mix with the apples, and beat the whole until quite white. Pile on a glass dish. Preserve Sandwiches — One-half lb. sifted sugar, 3^ lb. butter, 2 eggs, 2 oz. ground rice; work them well together, then add 7 oz. flour✪ Preserve Sandwiches. Spread half this mixture upon buttered paper in a shallow tin, then a layer of preserve, and cover with the other half of the paste. Bake in a quick oven, and when cold and ready for use cut it into pieces like sandwiches, and sprinkle sugar over. Graliam Pudding — Two cups Graham flour, 2 eggs, 1 quart milk, butter the size of an egg, salt to taste✪ Graham Pudding. Put a pint of milk into a buttered stewpan, and allow to heat slowly. Mix the rest of the milk in the flour, and beat lightly with the butter, eggs and salt. Then pour the hot milk upon it, mix well, return to the fire surrounded by boiling water, and stir constantly for }^ hour; grate Pastry. 193 nutmeg npon it. Serve in uncovered dish, and eat with butter and sugar.

AI-modernized reading of the original text

Boil the bread-crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Pat the pudding into a buttered tart dish, bake slowly for ^ of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoonful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites; put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. Yorkshire Pudding* — One egg, a pinch of salt, milk, 4 tablespoonfuls flour. Beat the egg and salt with a fork for a few minutes. Add to this 4 tablespoonfuls of milk and the flour; beat (with a spoon) very well, while in a batter, for 10 minutes. Then add the milk till it attains almost the consistency of cream. Take care to have the dripping hot in the pudding tin. Pour the batter into the tin to the thickness of about a quarter of an inch, then bake under the roasting joint. The above will make a pudding of moderate size, perhaps one dozen squares. The great secret of a pudding being light is to mix it 2 hours before cooking it. Malvern Pudding— Some thin slices of dry bread, fresh fruit, sugar, custard. Line a basin with the slices of bread. Boil some fresh, juicy fruit with sugar, in the proportion of 3^ lb. to 1 lb. of fruit. Pour into the lined basin, and cover with slices of bread. Put a saucer on the top with a heavy weight on it. Turn out next day and pour custard round it. Orange Custard — The juice of 12 oranges, the yolks of 12 eggs, 1 pint of cream, sugar to taste. Sweeten the juice, and stir it over a slow fire until the sugar dissolves, taking off the scum as it 192 White Ribbon Cook Book. rises. When nearly cold stir in the yolks, well beaten, and the cream. Stir again over the fire until it thickens. Be careful not to boil it, or it will curdle. Apple Solid — Take 3 lbs. sliced apples, 1% lbs. lump sugar, the juice and grated rind of 2 lemons. Dip the lumps of sugar in water, and boil with the apples and lemon until stiff. Put into a mould, and, when cold, turn out. May be served with custard poured round. Apple Snow — Take 4 apples, 3 dessertspoonfuls of sugar, the grated rind of a lemon, the whites of 3 eggs. Peel, core and stew the apples, mix with them the sugar and lemon rind. Beat the whites of eggs to a stiff froth, mix with the apples, and beat the whole until quite white. Pile on a glass dish. Preserve Sandwiches — One-half lb. sifted sugar, 3^ lb. butter, 2 eggs, 2 oz. ground rice; work them well together, then add 7 oz. flour. Spread half this mixture upon buttered paper in a shallow tin, then a layer of preserve, and cover with the other half of the paste. Bake in a quick oven, and when cold and ready for use cut it into pieces like sandwiches, and sprinkle sugar over. Graham Pudding — Two cups Graham flour, 2 eggs, 1 quart milk, butter the size of an egg, salt to taste. Put a pint of milk into a buttered stewpan, and allow to heat slowly. Mix the rest of the milk in the flour, and beat lightly with the butter, eggs and salt. Then pour the hot milk upon it, mix well, return to the fire surrounded by boiling water, and stir constantly for }^ hour; grate Pastry. 193 nutmeg npon it. Serve in uncovered dish, and eat with butter and sugar.

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Apple SnowSunday PuddingYorkshire PuddingMalvern PuddingOrange CustardApple SolidApple SolidApple SnowPreserve SandwichesGraham Pudding

The white ribbon cook book