Dr. Allinson's cookery book Part 19

2 oz. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. boxes), 1 large tablespoonful of sugar, 1/2 pint of milk, 1 oz.

of b.u.t.ter and 1 pint of custard made with Allinson custard powder.

Boil the milk with the oats, b.u.t.ter, sugar, cook gently for 15 minutes, then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given, stir carefully and bake for 1-1/2 or 2 hours; let it cool for a short time before serving.

N.B.--This is a most delicious pudding.

MACARONI PUDDING (1).

4 oz. of macaroni, 2 pints of milk, b.u.t.ter, sugar, 2 eggs. Break the macaroni in small pieces and boil it for 20 minutes. Drain off all the water, pour in the milk, sugar, and a piece of b.u.t.ter. Boil until the macaroni is quite tender. Let it cool, then add the eggs well beaten up, and a little grated nutmeg. Put the pudding into a pie-dish and bake for 1/2 hour.

MACARONI PUDDING (2).

3 oz. macaroni, which should be boiled in milk until quite tender, place in a b.u.t.tered pie-dish, and pour over a pint of custard made with Allinson custard powder, bake for 1/2 hour and serve either hot or cold.

MALVERN PUDDING.

3/4 lb. Allinson breadcrumbs, 2 oz. of b.u.t.ter, 1 pint of red currants, 1 pint of raspberries, 6 oz. of sugar, 1/2 pint of cream. b.u.t.ter a pie-dish well, spread a layer of breadcrumbs, then a layer of the fruit, washed, picked, and mixed, some sugar and bits of b.u.t.ter; repeat these layers until the dish is full, finis.h.i.+ng with breadcrumbs and b.u.t.ter; bake the pudding for 3/4 an hour, turn it into a gla.s.s dish, whip the cream, spread it over the pudding, and sift sugar over all.

MARLBOROUGH PUDDING.

1/2 lb. of Allinson fine wheatmeal, 6 oz. of b.u.t.ter, 4 oz. of sugar, 1/2 lb. of sultanas, 4 oz. of mixed peel, 2 eggs, a little milk. Beat the b.u.t.ter and sugar to a cream, beat in the eggs one by one until well mixed, sift the flour and lightly stir it into the b.u.t.ter, add a little milk if necessary. Then put in the peel cut in very fine strips and the sultanas. Put into a well-b.u.t.tered mould, which should be only three-parts full, and steam for 2 hours. Turn out and serve with melted b.u.t.ter sauce.

MELON PUDDING.

1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2 pint of milk, 1 oz. of b.u.t.ter, 3 eggs, sugar to taste.

Peel and cut up the apples and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in muslin. Place a layer of breadcrumbs in a b.u.t.tered dish, remove the cloves from the fruit, place a layer of fruit over the breadcrumbs, and so on until the dish is full, finis.h.i.+ng with a layer of breadcrumbs; beat up the eggs, mix them with the milk, and pour the mixture over the pudding; spread the b.u.t.ter in bits over the top, and bake the pudding 1 hour.

MILK PUDDING.

The general rule for milk puddings is to take 4 oz. of farinaceous food of any kind to 1 quart of milk. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer, according to the heat of the oven.

Should eggs be added, they should be beaten well, then mixed with the pudding before it goes into the oven. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. For instance, use 2 oz. of giant sago and 2 oz. of wheatmeal to 1 quart of milk; or for semolina pudding, the same quant.i.ties of wheatmeal and semolina; and for vermicelli pudding the same, with sugar and flavouring to taste.

MINCEMEAT PANCAKES.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, some b.u.t.ter, and some mincemeat. Make the batter, fry the pancakes, and place a spoonful of mincemeat on each pancake, fold them up, and serve with sifted sugar.

NEWCASTLE PUDDING.

1/2 lb. of candied cherries, 3 eggs, Allinson wholemeal bread and b.u.t.ter in thin slices, sugar to taste, 1 pint of milk, a few drops of almond flavouring. b.u.t.ter a pudding mould and line it with the cherries, fill it with slices of bread and b.u.t.ter; sweeten the milk to taste, and add the flavouring; beat up the eggs, mix them well with the milk, pour the custard over the bread and b.u.t.ter, let it soak for 1 hour; steam the pudding for 1-1/2 hours, turn out, and serve with any kind of sweet sauce.

NURSERY PUDDING.

1/2 lb. of Allinson fine wheatmeal, a pinch of salt, 4 oz. of vege-b.u.t.ter, and 1/2 lb. of sultana raisins. Mix all lightly together, then add 4 cupful of golden syrup, the well-beaten yolks of 2 eggs, and teacupful of milk. Mix again, and finally add the whites of 3 eggs whisked to a firm froth; use to fill a fancy mould, and steam for 3 hours; turn out carefully, and serve with sauce.

OATMEAL PANCAKES.

1/2 lb. of fine oatmeal, 4 eggs, 1 pint of milk. Make a batter of the ingredients, and fry the pancakes in b.u.t.ter, oil, or vege-b.u.t.ter in the usual way. These are very good, and eat very short. Serve with lemon and castor sugar.

OATMEAL PUDDING.

6 oz. of Allinson breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill of milk, 2 oz. of sultanas, 2 oz. of currants, 1 even teaspoonful of cinnamon, sugar to taste, 1 oz. of b.u.t.ter. Mix the Allinson breakfast oats with the soaked sago, add the eggs, well beaten, the fruit, sugar, b.u.t.ter, cinnamon, and milk; stir all well, b.u.t.ter a mould, pour the mixture into it, cover with a cloth, and steam the pudding for 3 hours.

OMELET SOUFFLe (1).

4 eggs, 6 macaroons, 1 teaspoonful finely minced citron peel, 1 dessertspoonful of cornflour, and sugar to taste. Separate the whites and yolks of the eggs, crush up finely the macaroons and mix well the yolks of the eggs, the macaroons, citron, cornflour, and sugar, adding 1 tablespoonful of water. Whip the whites to a stiff froth, mix this lightly with the rest of the ingredients, b.u.t.ter a mould, large enough to be only half full when the mixture is turned into it, and bake the souffle? in a moderate oven until set and lightly browned. Turn out, sift sugar over it, and serve immediately.

OMELET SOUFFLe (2).

6 eggs, 1 teacupful of milk, 1 dessertspoonful of Allinson cornflour, 2 oz. of castor sugar, I tablespoonful of orange water. Mix the yolks of the eggs with the orange water, the sugar and the cornflour (previously smoothed with the milk), stirring the whole for 10 minutes; whip up the whites of the eggs to a very stiff froth, and mix this lightly with the other ingredients; have ready a b.u.t.tered souffle dish, pour the mixture into it, and bake the souffle about 20 minutes until it is a golden brown and well risen; sift sugar over it and serve immediately.

ORANGE MARMALADE PUDDING.

3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of milk, 3 eggs, some b.u.t.ter. b.u.t.ter a mould thoroughly, cut the bread into slices and b.u.t.ter them, then arrange the bread and b.u.t.ter in the mould in layers, spreading each layer with marmalade. When the mould is 3/4 full, beat up the eggs with the milk and pour it over the layers; let the whole soak for 1 hour; cover the mould tightly, and steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1 minute before turning it out; serve with white sauce.

ORANGE MOULD.

The juice of 7 oranges, and of 1 lemon, 6 oz. of sugar, 4 eggs and 4 oz. of Allinson cornflour. Add enough water to the fruit juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire with the sugar. With the rest smooth the cornflour and mix with it the eggs, well beaten. When the liquid in the saucepan is near the boil, stir into it the mixture of egg and cornflour; keep stirring the mixture over a gentle fire until it has cooked 5 minutes; turn it into a wetted mould and allow to get cold, then turn out and serve.

ORANGE PUDDING.

4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of Allinson cornflour, sugar to taste. Peel and slice the oranges and remove the pips, place the fruit in a pie-dish, and sprinkle with sugar; boil the milk, and thicken it with the cornflour; let the milk cool, beat up the eggs, and add them carefully to the thickened milk, taking care not to do so while it is too hot; pour the custard over the fruit, and bake the pudding in a moderate oven until the custard is set. Serve hot or cold.

OXFORD PUDDING.

1/2 lb. of Patna rice, 1/4 lb. of sultanas, 2 apples, pared, cored, and chopped up, 1 teaspoonful of cinnamon, and sugar to taste. Wash the rice, mix it with the other ingredients, and tie all in a cloth, allowing plenty of room for swelling. Let the pudding boil sharply in plenty of boiling water until the rice is soft; time 1-1/2 hours.

PANCAKE PUDDING.

5 or 6 thin cold pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint of milk, 2 eggs, 2 oz. of Allinson fine wheatmeal, vanilla flavouring.

Spread the pancakes with jam, roll them up and cut them across into slices. b.u.t.ter a mould, form a circle of slices round the bottom of the mould against the sides, overlapping each other, and work these circles right up the mould, fill the centre with the sponge cakes broken into pieces. Make a batter of the meal, milk and eggs, adding vanilla to taste; pour this over the rest and steam the pudding for 1-1/2 hours, turn out, and serve.