The Lady's Own Cookery Book, and New Dinner-Table Directory Part 72

Pare eight or ten fair large apples, cut them into thin slices, and stew them gently in a very little water till tender; then take of white bread grated the quant.i.ty of half a threepenny loaf, six yolks and four whites of eggs beat very light, half a pint of cream, one large spoonful of sack or brandy, four spoonfuls of clarified b.u.t.ter; mix these all well together, and beat them very light. Sweeten to your taste, and bake in tea-cups: a little baking is sufficient. When baked, take them out of the cups, and serve them with sack, sugar, and melted b.u.t.ter, for sauce.

_Apple Mignon._

Pare and core golden pippins without breaking the apple; lay them in the dish in which they are to be baked. Take of rice boiled tender in milk the quant.i.ty you judge sufficient; add to it half a pint of thick cream, with the yolks of five eggs; sweeten it to your taste, and grate in a little nutmeg; pour it over the apples in the dish; set it in a gentle oven. Three quarters of an hour will bake it. Glaze it over with sugar.

_Apple Pudding._ No. 1.

Coddle six large codlings till they are very soft over a slow fire to prevent their bursting. Rub the pulp through a sieve. Put six eggs, leaving out two whites, six ounces of b.u.t.ter beaten well, three quarters of a pound of loaf sugar pounded fine, the juice of two lemons, two ounces of candied orange and lemon-peel, and the peel of one lemon shred very fine. You must not put in the peel till it is going to the oven.

Put puff paste round the dish; sift over a little sugar; an hour will bake it.

_Apple Pudding._ No. 2.

Prepare apples as for sauce; when cold, beat in two whole eggs, a little nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon peel, and a little juice of either. Bake in a paste.

_Apple Pudding._ No. 3.

Take six apples; stew them in as little water as you can; take out the pulped part; add to it four eggs, and not quite half a pound of b.u.t.ter; sweeten it to your taste. Let your paste be good, and put it in a gentle oven.

_Arrow-root Pudding._

Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time; then take a large table-spoonful of arrow-root, and mix it with cold milk. Mix this afterwards with the boiling milk. All these must become cold before you put in the eggs; then beat together three eggs, a little nutmeg and sugar, and the arrow-root, and strain through a sieve. b.u.t.ter your mould, and boil the pudding half an hour. The mould must be quite full; serve with wine sauce, b.u.t.ter a paper to put over it, and then tie over a cloth.

_Pearl Barley Pudding._

Boil three table-spoonfuls of pearl barley in a pint and a half of new milk, with a few bitter almonds, and a little sugar, for three hours.

Strain it; when cold add two eggs; put some paste round the dish, and bake it.

_Batter Pudding._

Make a batter, rather stiffer than pancake batter; beat up six eggs, leaving out three of the whites, and put them to the batter, with a little salt and nutmeg. This quant.i.ty is for a pint basin, and will take one hour to boil.

_Another._

Three table-spoonfuls of flour, two eggs, and about a tea-cupful of currants; beat up well with a pint of milk, and bake in a slow oven.

_Plain Batter Pudding, or with Fruit._

Put six large spoonfuls of flour into a pan, and mix it with a quart of milk, till it is smooth. Beat up the yolks of six and the whites of three eggs, and put in; strain it through a sieve; then put in a tea-spoonful of salt, one of beaten ginger, and stir them well together. Dip your cloth in boiling water; flour it, and pour in your pudding; tie it rather close, and boil it an hour. When sent to table, pour melted b.u.t.ter over it. You may put in ripe currants, apricots, small plums, damsons, or white bullace, when in season; but with fruit it will require boiling half an hour longer.

_Norfolk Batter Pudding._

Yolks and whites of three eggs well beaten, three table-spoonfuls of flour, half a pint of milk, and a small quant.i.ty of salt; boil it half an hour.

_Green Bean Pudding._

Boil and blanch old beans; beat them in a mortar, with very little pepper and salt, some cream, and the yolk of an egg. A little spinach-juice will give a fine colour; but it is good without. Boil it for an hour in a basin that will just hold it, and pour over it parsley and b.u.t.ter. Serve bacon to eat with it.

_Beef Steak Pudding._

Cut rump-steaks, not too thick, into pieces about half the size of your hand, taking out all the skin and sinews. Add an onion cut fine, also potatoes (if liked,) peeled and cut in slices a quarter of an inch thick; season with pepper and salt. Lay a layer of steaks, and then one of potatoes, proceeding thus till full, occasionally throwing in part of the onion. Add half a gill of water or veal broth. Boil it two hours.

You may put in, if you please, half a gill of mushroom ketchup, and a table-spoonful of lemon-pickle.

_Bread Pudding._

Cut off all the crust from a twopenny loaf; slice it thin in a quart of milk; set it over a chaffing-dish of charcoal, till the bread has completely soaked up the milk; then put in a piece of b.u.t.ter; stir it well round, and let it stand till cold. Take the yolks of seven eggs and the whites of five, and beat them up with a quarter of a pound of sugar, with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely pounded. Mix these well together, and boil it one hour. Prepare a sauce of white wine, b.u.t.ter, and sugar; pour it over, and serve up hot.

_Another way._

Boil together half a pint of milk, a quarter of a pound of b.u.t.ter, and the same of sugar, and pour it over a quarter of a pound of crumb of bread. Beat up the yolks of four eggs and two whites; mix all well together; put the pudding in tea-cups, and bake in a moderate oven about an hour. Serve in wine sauce.

The above quant.i.ty makes five puddings.

_Rich Bread Pudding._

Cut the inside of a rather stale twopenny loaf as fine as possible; pour over it boiled milk sufficient to allow of its being beaten, while warm, to the thickness of cream; put in a small piece of b.u.t.ter while hot; beat into it four almond macaroons; sweeten it to your taste. Beat four eggs, leaving out two whites; and boil it three quarters of an hour.

_Bread and b.u.t.ter Pudding._

Cut a penny loaf or French roll into thin slices of bread and b.u.t.ter, as for tea; b.u.t.ter the bottom of the dish, and cover it with slices of bread and b.u.t.ter; sprinkle on them a few currants, well washed and picked; then lay another layer of bread and b.u.t.ter; then again sprinkle a few currants, and so on till you have put in all the bread and b.u.t.ter.

Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or ginger, and a few bitter almonds, and pour it on the bread and b.u.t.ter.

Put a puff paste round the dish, and bake it half an hour.

_Raisin Bread Pudding._

Boil your bread pudding in a basin; put the stoned raisins in a circle at the top, and from it stripes down, when ready to serve up.

_b.u.t.termilk Pudding._

Take three quarts of new milk; boil and turn it with a quart of b.u.t.termilk: drain the whey from the curd through a hair sieve. When it is well drained, pound it in a marble mortar very fine; then put to it half a pound of fine beaten and sifted sugar. Boil the rind of two lemons very tender; mince it fine; add the inside of a roll grated, a large tea-cupful of cream, a few almonds, pounded fine, with a noggin of white wine, a little brandy, and a quarter of a pound of melted b.u.t.ter.

The boats or cups you bake in must be all b.u.t.tered. Turn the puddings out when they are baked, and serve them with a sauce of sack, b.u.t.ter, and sugar.