The Modern Housewife or, Menagere Part 34

758. _Mince-meat Pudding._--b.u.t.ter and paper the mould, then put a layer of cake and a layer of mince-meat alternately, till full, then add the custard.

759. _Demi-Plum Pudding._--Prepare the mould, then add a layer of plum pudding, broken in pieces, that has been left from the previous day, alternately, till full, fill up with custard, and steam or bake for three minutes. The remains of any kind of pudding may be used thus.

760. _Trifle Pudding._--Prepare the mould, and fill with the same ingredients as directed for trifle, taking care that the wine, &c., is well soaked in before adding the custard. Steam or bake thirty minutes.

The sides and tops of these puddings may be ornamented with cut angelica, hops, or candied orange or lemon-peel, in any fanciful design you please, and they may be served with any kind of wine sauce.

761. _Carrot Pudding._--Mix in a bowl half a pound of flour, half a pound of chopped suet, three quarters of a pound of grated carrot, a quarter of a pound of raisins stoned, a quarter of a pound of currants, and a quarter of a pound of sugar, brown or sifted white; place these in a mould or dish, beat up two whole eggs, the yolks of four in a gill of milk, grate a little nutmeg in it, and add it to the former; bake or steam forty-five minutes.

PUDDINGS BOILED IN CLOTHS.

The princ.i.p.al one, and the most celebrated, is the plum pudding.

762. _Plum Pudding._--Pick and stone one pound of the best Malaga raisins, which put in a basin, with one pound of currants (well washed, dried, and picked), a pound and a half of good beef suet (chopped, but not too fine), three quarters of a pound of white or brown sugar, two ounces of candied lemon-and orange-peel, two ounces of candied citron, six ounces of flour, and a quarter of a pound of bread-crumbs, with a little grated nutmeg; mix the whole well together, with eight whole eggs and a little milk; have ready a plain or ornamented pudding-mould, well b.u.t.ter the interior, pour the above mixture into it, cover a sheet of paper over, tie the mould in a cloth, put the pudding into a large stewpan containing boiling water, and let boil quite fast for four hours and a half (or it may be boiled by merely tying it in a pudding-cloth previously well floured, forming the shape by laying the cloth in a round-bottomed basin and pouring the mixture in, it will make no difference in the time required for boiling); when done, take out of the cloth, turn from the mould upon your dish, sprinkle a little powdered sugar over, and serve with the following sauce in a boat: Put the yolks of three eggs in a stewpan, with a spoonful of powdered sugar, and a gill of milk; mix well together, add a little lemon-peel, and stir over the fire until becoming thickish (but do not let it boil), when add two gla.s.ses of brandy, and serve separate.

The above sauce may be served, poured over the pudding, if approved of.

An excellent improvement to a plum pudding is to use half a pound of beef marrow cut into small dice, omitting the same quant.i.ty of suet.

763. _Rowley Powley._--Roll out about two pounds of paste (No. 685), cover it with any jam or marmalade you like, roll it over and tie it loose in a cloth, well tying each end; boil one hour and serve, or cut it in slices and serve with sauce over.

764. _Plum Bolster, or Spotted d.i.c.k._--Roll out two pounds of paste (No. 685), having some Smyrna raisins well washed, and place them on it here and there, roll over, tie in a cloth, and boil one hour, and serve with b.u.t.ter and brown sugar.

765. _Plain Bolster._--Roll as above, sift some white or brown sugar over it, the addition of a little powdered cinnamon to the sugar is an improvement, roll over and proceed as before.

766. _Apple Dumplings._--Peel and cut out the core with a cutter, cover it with paste (No. 685), tie in a cloth, and boil according to size; these are all the better for being boiled and kept in the cloth, hung up for four or six weeks, and re-warmed. They may likewise be baked. These kind of boiled puddings, containing a large quant.i.ty of paste, should be made with flour, in which is mixed one saltspoonful of culinary alkali powder to four pounds of flour, which will cause them to be much lighter.

PLAIN BAKED PUDDINGS IN DISHES.

767. _Marrow Pudding_ may be made in various ways; it is best with half a pound of ladies' finger cakes, and a quarter of a pound of beef marrow, chopped fine, a quarter of a pound of currants well cleaned, half an ounce of candied lemon-peel, a little nutmeg, a tablespoonful of powdered sugar, a saltspoonful of salt, and half a winegla.s.sful of wine or brandy: put these on a dish, and fill up with custard, having previously put a border of paste on the rim; about half an hour will do it.

768. _Custard Pudding._--Make a border of paste on the dish, and fill up with custard, grate a little nutmeg on the top.

Any kind of fruit puddings with custard may be made in the same way, by placing them in the custard, and sift some finely powdered sugar over, before going to the baker's.

769. _Fruit Puddings_ are best made in a basin, the basin to be b.u.t.tered and lined with the paste, and then filled with the fruit, which cover with the paste, the paste should be rolled round to the thickness of half an inch, and when the fruit is in, drawn to the centre and squeezed, and then tied up in a cloth kept on purpose, and boiled in plenty of water; when done, which will be according to the nature of the fruit you put in it, serve it either turned out of the basin or not. The cover should be of the same thickness as the sides. Sugar should be added before being covered.

770. _Apples_ should be pared, cored, and cut in quarters, and put in with some sugar, a few cloves, and a bit of lemon-peel.

771. _Wall fruit--as Peaches, Nectarines, Apricots, and Plums_,--should he cut in half, and the kernels extracted from the stones and added, a little cream, according to the size of the pudding, in which a little grated cinnamon is added, may be put in at the same time as the fruit; use but little sugar.

772. _Gooseberry, Rhubarb, Currants, red, white, and black, Raspberry and Cherry, Blackberry, Whorts, Damson, and Greengage_--may all be made in a similar way.

773. _Mince Meat._--Procure four pounds and a half of kidney beef suet, which skin and chop very finely; have also a quarter of a pound of candied lemon and orange-peel; the same of citron, a pound and a half of lean cooked beef, and three pounds and a half of apples, the whole separately, chopped very fine, and put into a large pan with four pounds and a half of currants, well washed and picked, two ounces of mixed spice, and two pounds of sugar; mix the whole well together with the juice of eight lemons and a pint of brandy, place it in jars, and tie down until ready for use; a pound and a half of Malaga raisins, well stoned and chopped, may likewise be added to the above. It is ready for use in a few days.

774. _Mince Pies._--Have a piece of puff-paste, which roll out to the thickness of a penny-piece; have also a dozen tartlet-pans, which lightly b.u.t.ter, cut out twelve pieces with a round cutter from the paste, each the size of your tartlet-pans; lay them upon the slab, roll the tr.i.m.m.i.n.g of the paste again to the former thickness, cut twelve other pieces, with which line the tartlet-pans; put a piece of mince-meat, made as under, in each, wet them round, place on the lids, p.r.i.c.king a hole with a pin in the centre, and close them well at the edges; egg over lightly, and bake about twenty minutes in a moderate oven.

775. _Fruit Pies._--These are made in pie-dishes, the top of which is only covered with paste; the edge of the dish should be wetted, and a strip of paste, about one inch wide and a quarter of an inch thick, put on it, then fill the dish with the fruit, wet the paste on the edge, and cover with paste, mark the edge with a roller, or the back of a knife.

776. _Apple Pie._--Pare, cut, and core sufficient apples to fill the dish, put a small cup in the middle or not, as you like, one clove, to every three apples, a pinch of pounded cinnamon, a small piece of chopped lemon-peel, and sugar; bake according to size.

777. _Rhubarb and Apple_, or _Rhubarb and Gooseberry, Currant and Raspberry, Cherry, Plum, Damson, Pear, Quince, Mulberry, Whortleberry_, or _Whorts and Raspberry, Dewberry and Raspberry_, or _Cranberry_, may all be made in the same way, in winter. A little whipped cream may be placed in the top, for a variety.

REMOVES--SECOND COURSE.

778. _Chestnut Pudding, Nesselrode fas.h.i.+on._--Blanch four dozen chestnuts in boiling water, skim and place them in the screen, when dry take them out, and when cold put them into a mortar, with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve, put into a stewpan, with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon, then lay a tammy upon a large dish, pour the mixture in and rub it through with two wooden spoons; when cold place it in a freezing-pot and freeze as directed (No. 833); when frozen have a large high ice-mould, which closes hermetically, have also two ounces of currants and two ounces of Smyrna raisins, soaked in four gla.s.ses of marasquino from the previous day, with four ounces of candied citron cut in dice, put them into the freezing-pot, with a pint of whipped cream and half the meringue preparation directed in No. 711; freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve, then dip it into lukewarm water, and turn it out upon your dish.

779. _Iced Cabinet Pudding._--Have ready prepared, and rather stale, a sponge-cake as directed (No. 859), which cut into slices half an inch thick, and rather smaller than the mould you intend making the pudding in, soak them well with noyeau brandy; then lay some preserved dry cherries at the bottom of the mould, with a few whole ratafias, lay one of the slices over, then more cherries and ratafias, proceeding thus until the mould is three parts full; have ready a quart of the custard (No. 804), omitting half the quant.i.ty of isingla.s.s, pour it lukewarm into your mould, which close hermetically, and bury in ice and salt, where let it remain at least two hours; when ready to serve dip it in lukewarm water, and turn it out upon your dish; you have made about half a pint of custard, which keep upon ice, pour over the pudding when ready to serve, and sprinkle a few chopped pistachios over.

780. _White Almond Pudding Ices._--Blanch and skin a quarter of a pound of sweet almonds, with six or eight bitter ones, when dry and cold, place them in a mortar, with three quarters of a pound of sugar, and ten or twelve leaves of candied orange-flowers, pound well, sift through a wire sieve, and place it in a stewpan, with the yolks of eight eggs, beat them well together; then in another stewpan have boiling a pint and a half of milk, which pour over the other ingredients by degrees, keeping it stirred, place it upon the fire, stirring until it thickens and adheres to the back of the spoon, rub it through a tammy, add two gla.s.ses of noyeau; when cold put into your freezing-pot to freeze, and when half frozen add a pint and a half of whipped cream, when quite frozen fill a mould, and serve as pudding Nesselrode fas.h.i.+on.

781. _Fruit, Chartreuse of, with Lemon Jelly._--Make a chartreuse of fruit as directed (No. 752), in a round or oval mould, having a quant.i.ty of fruit left; having also about a quart of orange jelly, which place upon ice in a bowl, whisking it until on the point of setting, then place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on until quite filled, place it upon ice, and when set and ready to serve, dip in lukewarm water, and turn it out upon your dish; serve garnished round with jelly in the skins of the oranges, cut in quarters after it has set, or leave out the garnis.h.i.+ng.

782. _Souffle of Orange Iced._--Prepare about three parts of the quant.i.ty of ice as directed in the last, to which, when half frozen, add a pint and a half of whipped orange jelly just upon the point of setting, beat the whole well together with the spatula, working it until well frozen: have a dozen and a half of oranges, peeled, quartered, and pa.s.sed in sugar as directed for vol-au-vent, and place them in a basin upon ice; when ready to serve, make a border of almond paste upon your dish, in the centre of which put a little of the ice, then a layer of oranges, then the same and oranges again, proceeding thus and finis.h.i.+ng in pyramid; garnish round with various small ripe fruits.