Plum Pudding Croquettes

Ingredients

• 1/2 of a loaf of stale bakers' bread
• 2 scant cupfuls of milk
• 1/4 of a cupful of candied citron
• 1 tablespoonful of candied orange peel
• 1 tablespoonful of candied lemon peel
• 1/4 of a cupful of seeded raisins
• 2 tablespoonfuls of cleaned currants
• 1 whole egg
• 1 yolk
• 2 tablespoonfuls of sugar
• 1 tablespoonful of cornstarch

Method

1. 1

   Soak bread in milk.

2. 2

   Steam fruit, then mix with soaked crumbs.

3. 3

   Stir in beaten egg and yolk with sugar and cornstarch until thick.

4. 4

   Shape and fry.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 54. The excerpt below is the record exactly as published.

3 tablespoonfuls of sugar, to which is added, when taken from the fire, >^ of a box of gelatine soaked in J^ of a cup- ful of cold water. When beginning to thicken, I teaspoonful of vanilla and the stiffly whipped whites of the eggs are added, and all beaten until quite stiff; it is then turned into a mold previously lined with figs which have been soaked, split and dipped into a firm fruit 196 December. jelly— currant or apple — ^warmed just enough to partly liquefy, 14. — Beef Kidney Saute. This preparation of beef kidney will appeal especially to the men of the household. With a sharp knife chip off all the outer light part of each lobe> throwing away the purplish core. Heat 2 tablespoonfuls of butter in a frying-paU; add the kidney and i tablespoon- ful of chopped onion and shake and stir over a hot fire for about three minutes. Add I tablespoonful of flour, stir again, add 8 tablespoonfuls of stock or water, 4 table- spoonfuls of sherry wine and a bit of powdered assafoetida about the size of a pin head. Stir until the sauce thickens, then turn quickly into a hot dish. X5,— Waffles, WafHes make a nice finish for lunch and can be raised with either yeast or baking powder. When the quick waffles are pre- ferred, mix together i pint of floiu: and ^ of a teaspoonful of salt. Beat the yolks of 3 eggs, add i cupful of milk and stir into the flour. Melt and add i tablespoonful of but- 19a Decend>er^ ter and, after beating hard, the stiffly whipped whites of the eggs and 2 teaspoonfuls of baking powder. Have the waffle iron very hot and grease it thoroughly before baking each waffle. Put the batter into a pitcher, half fill the hollow spaces in the iron, cover and bake, turning once. Comb or strained honey, with plenty of butter, makes a fine accompaniment. 16. — Cardinal Jelly. Cardinal jelly is made of cranberries cooked, pulped, sweetened and boiled to a jelly (or stiffened with gelatine), turned into an oval mold lined with sultana raisins, and when served, garnished with whipped cream. 17. — Sausages and Fried Apples. Prick the sausages well with a fork. Place in a deep frying-pan ; pour in enough boil- ing water to cover the bottom; cover and cook over a moderate fire. When the water evaporates, remove the cover and turn several times, that they may be nicely browned. When done, transfer them to a hot platter or lay on a pan and keep hot in the open oven. Core a number of large tart apples, but do 197 DccciYibtf* not pare. Cut them in rings half an inch thick and fry brown in the sausage fat, turn- ing when well colored on the under side. Serve round the meat. z& — Lamb a la Creole. In a stewpan melt 2 scant tablespoonfuls of butter, add i green pepper, seeded and chopped fine, and 2 tablespoonfuls of chopped white onion, cover and cook until slightly colored. Stir in ^ of a cupful of flour, and when well mixed add i cupful of stewed and strained tomatoes and i^ cupfuls of white stock or broth from the lamb. When smooth and thick add salt to taste and i pint of cold boiled lamb. Stir and cook for five minutes longer, and serve with rice, which has been boiled separately. 19.— Potato Nests. For these it is necessary to have special frying baskets with long handles, the baskets being round at the bottom and one fitting loosely within the other. Pare a number of old potatoes and cut into strips or straws as for julienne potatoes. Let soak in cold, 198 Dcccnibcf^ slightly-salted water for half an hour, then drain and dry on a towel. Line the larger basket with a portion of them and fit over them the smaller basket. Have ready a ket- tle containing smoking hot fat. Plunge in the prepared baskets and cook the potatoes golden brown. Lift out and carefully disen- gage the baskets from the nest. Drain for a moment on unglazed paper. Fill with freshly- fried potato balls or strips and sprinkle with a little finely-chopped parsley. 20. — Deviled Smoked Halibut. Cut some smoked halibut into wafer-like slices. Split a number of thick water crack- ers. Mix together over hot water 2 large tablespoonfuls of butter, ^ of a teaspoonful of made mustard, i tablespoonful of tomato catsup, I tablespoonful of chutney or thick mustard pickle, i tablespoonful of vinegar, ^ of a teaspoonful of salt, and a good dash of cayenne. When very hot dip each biscuit into this, spread with the sliced halibut and wrap each in a sheet of writing paper. Broil quickly over a clear fire and serve on a hot platter. 199 Decembers 21.— Fish Cutlets. Fish cutlets can be made from any firm- fleshed fish such as cod or halibut or, where color is desired, salmon. The fish is steamed, then flaked, well seasoned with salt, pepper, lemon juice and chopped parsley and care- fully added to a thick sauce ; the proportions of the latter are 2 tablespoonfuls each of flour and butter to J4 of a pint of milk, and i cup- ful of the sauce is sufficient for twice as much fish. When cold this mixture is shaped, egged, crumbed and fried in deep fat. Where any quantity of shad is left from a previous dinner it may be used, care being taken to remove every bone. 22. — Spanish Omelet. Chop fine ^ of a pound of fat bacon, put with it in a saucepan 2 heaping tablespoon- fuls of finely-chopped white onion, i heaping tablespoonful of finely-chopped green pepper and 3 large, firm tomatoes skinned and cut fine. Cook this down to a mush, adding salt and pepper as may be necessary. Put a spoonful in the centre of the omelet before rolling, and pour the remainder round it on the platter. 200 December^ 23«— Ragout of Duck. (/« the Chafing Dish.) Into the blazer put 2 tablespoonfuls of but- ter, 2 tablespoonfuls of currant jelly and 2 tablespoonfuls of port. When hot blend a little of the mixture with ^ of a teaspoonful of dry mustard, j^ of a teaspoonful of salt and a dash of paprika and return all to the dish. Add i pint of cold duck, cut into dice or neat pieces, slip the hot water pan under- neath, cover and cook until the meat is hot through. Serve with pim olas or olives and saltines or toasted wafers. 24. — Cranberry Sponge. Soak ^ of a box of granulated gelatine in J^ of a cupful of cold water. Pick over and wash I pint of cranberries, put into a sauce- pan with % oi 2l cupful of cold water, cover closely and cook until the berries burst, then rub through a sieve. Measure and add more boiling water, if needed, to make i pint of thin pulp. Return to the fire and when al- most boiling add sufficient granulated sugar to make very sweet — this will take 2 cupfuls or more, according to the acidity of the fruit. 201 December* Stir for a moment, add the softened gelatine, stir until thoroughly dissolved, then take from the fire and set aside. When cold and be- ginning to thicken add the whites of 4 eggs whipped to a stiff froth and continue whip- ping until the mixture is very thick and spongy. Turn into a wetted mold and stand in a cold place until firm. 25. — Plum Pudding Croquettes. From ^ of a loaf of stale bakers' bread trim away all crust and crumble the interior very fine. Cover this with 2 scant cupfuls of milk and let soak for twenty minutes. In the meantime cut up fine ^ of a cupful of candied citron, i tablespoonful each of can- died orange and lemon peel and ^ of a cupful of seeded raisins ; add 2 tablespoon- fuls of cleaned currants. Turn all in a sieve and stand over boiling water to steam for fifteen minutes. Put the soaked crumbs in a double boiler. When scalding hot stir in i whole egg and i yolk beaten with 2 table- spoonfuls of sugar and i tablespoonful of com-starch

Cook this with the app: pantry check, scaling, and the assistant.