Method.—Wash the apples (they need not be peeled or cored) and cut them into small pieces.
Put them into a stewpan with the butter, sugar, lemon rind and juice, and stew until tender.
Then rub through a hair sieve—the sieve keeps back the peel and pips.
Beat the three yolks into the mixture, and put it into a pint pie-dish lined with a little pastry.
Bake in a moderate oven until set.
Then beat the whites of the eggs to a stiff froth with a dessertspoonful of castor sugar, and heap on the top.
Put it, again, into a cool oven, until the whites are set.
This pudding may be served either hot or cold.
Method.—Prepare the paste, and line a basin as for beef-steak pudding.
Put in the apples, which should be pared and cored, and sprinkle in the sugar and lemon rind.
Put on the cover of paste, and tie over it a well-scalded and floured cloth.
Boil for one hour, or longer: the length of time will depend on the fruit used.
Any fresh fruit may be substituted for the apple.
Any fresh fruit may be substituted for the apple.
Method.—Pick the stalks from the raspberries, and mix them with the sugar.
Put them and the bread in alternate layers in a pie-dish, moistening the bread with a little milk.
Bake for half an hour.
Note.—This pudding is very good served with cream orcustards.The bottled raspberries may be used instead of fresh fruit.
Note.—This pudding is very good served with cream orcustards.The bottled raspberries may be used instead of fresh fruit.
Method.—Put the bread-crumbs and suet into a basin.
Add sugar, grated lemon-rind, and juice.
Mix the pudding with the two eggs, well beaten, and a very little milk.
Boil it for one hour and a half.
This pudding may be served with awineorsweet sauce(seeSauces).
Method.—Put the flour, bread-crumbs, suet, sugar, and lemon rind into a basin.
Mix with the marmalade and two eggs, well beaten, and, if necessary, a little milk.
Put it into a well-greased pudding-basin, and tie over it a scalded and floured cloth.
Boil it for five hours.
Method.—Line a pie-dish with a little pastry.
Spread the jam at the bottom, and lay on it the sponge cakes, cut in halves.
Beat one whole egg and three yolks well together.
Mix with the sugar and milk, and pour over the sponge cakes.
Bake in a moderate oven until the custard is set.
Beat the three whites stiffly, and lay on the top of the pudding.
Put into a cool oven until the whites are set, and of a pale fawn colour.
This pudding may be served hot or cold.
Method.—Mix the flour smoothly with the milk, and stir over the fire until it boils and thickens.
Add the sugar, the eggs, well beaten, the grated lemon rind, and the butter beaten to a cream.
Line a pie-dish with pastry; pour in themixture.
Bake in a moderate oven until set.
Method.—Put the flour into a basin, make a hole in the middle, and put in the eggs unbeaten.
Stir smoothly round with a wooden spoon, adding the milk very gradually.
If it is to be served with meat, bake it in a baking-tin, which should be well greased with quite one ounce of butter or clarified dripping.
Method.—Rub the butter well into the flour.
Add the sugar and the four eggs, well beaten.
Half fill well-buttered cups or moulds, and bake for twenty minutes or half an hour.
Serve with awineorsweet sauce(seeSauces).
Method.—Put the milk and sugar on to boil.
Mix the flour with a little cold milk.
When the milk boils pour in the flour, and stir it briskly until it thickens.
When cool, add the two eggs, well beaten.
Bake in a greased pie-dish for half an hour.
Method.—Put the dry ingredients into a basin, and mix with the eggs, well beaten, and the milk.
Put into a well-greased basin, and boil ten hours if possible.
Method.—Decorate a well-buttered pint-and-a-half mould with raisins or preserved cherries.
Beat the eggs and milk well together.
Sweeten with the sugar, and add the flavouring.
Break the cakes into pieces.
Put a quarter of them at the bottom of the mould.
Pour in a little of the custard, then more pieces of cake and more custard, and continue in this way until the mould is full.
Cover with buttered paper, and steam gently for about an hour.
Method.—Put all the dry ingredients into a basin.
Mix with the egg, well beaten, and the milk.
Boil in a well-greased basin for an hour and a quarter.
Method.—Cut the rhubarb in small pieces.
Stew gently with the sugar and water until quite tender.
Rub through a sieve.
Add the milk, and serve cold.
Method.—Dry the bread in a slow oven until it is hard.
Pound it in a mortar, and measure 6 ounces of the powder; mix it with the suet and sugar.
Add the lemon rind; pour over the milk, and add the eggs.
Beat well for a few minutes.
Then put the mixture in layers in a pie-dish alternately with the preserve.
Let the top layer be the pudding mixture.
Bake in a moderate oven until the mixture is set.
Method.—Mix all the ingredients together, and bake in a pie-dish until the mixture is set.
Method.—Boil the rice with the sugar in the milk until it is perfectly soft.
Then put it into a mould.
When cold, turn it out, and serve it with jam.
Ingredients—Some bread dough.
Method.—Make the dough into small round balls.
Drop them into fast-boiling water, and boil quickly for twenty minutes.
Serve immediately, either with meat or with sweet sauce.
Method.—Simmer the sago in the milk until it thickens.
Add the sugar and the egg, well beaten.
Put it into a pie-dish, and bake in a moderate oven for half an hour.
The egg may be omitted if preferred.
Method.—Wash the rice and put it in a pie-dish with the sugar.
Pour the milk over it and let it soak for an hour.
Then bake in a moderate oven for one hour, or more, until the rice is quite cooked.
If eggs are used the rice must be simmered in the milk before they are added, and then poured into the pie-dish.
Make like a rice pudding.
Method.—Simmer the semolina in the milk, with the sugar, stirring until it thickens.
Then beat in the egg.
Put in a pie-dish, and bake for half an hour.
Method.—Mix all the ingredients well together, and bake in a pie-dish for one hour.
Method.—Beat the butter to a cream.
Mix in gradually the flour and sugar, alternately with the eggs, which should be well beaten.
Then add the sultanas, well cleaned, and the grated lemon rind.
Steam for three hours.
Method.—Peel and core the apples, and slice them very finely.
Lay them at the bottom of a pie-dish, and sprinkle some sugar over them.
Put the butter about them in little pieces, and spread over the apricot jam.
Boil the milk, with the remainder of the sugar, and then stir it into the arrowroot, mixed smoothly with cold milk.
When it thickens, pour over the apricot and apples, and bake for half an hour.
Method.—Line a pie-dish neatly with the pastry, and spread the jam at the bottom.
Beat the eggs with the milk and sugar, and pour over the jam.
Bake in a very moderate oven for about one hour.
Method.—Put the flour into a basin, and add to it the suet and baking powder.
Mix it with a little cold water and roll it out.
Spread it with the jam, and roll up in the form of a bolster.
Scald and flour a cloth, and sew, or tie, the pudding firmly in it.
Boil for two hours.
Make like a jam roly-poly, using treacle instead ofjam.
Method.—Line a pie-dish with pastry.
Beat the eggs in the milk, with the sugar.
Add the flavouring essence, and strain into the pie-dish.
Bake in a moderate oven for one hour, or until set.
Note.—A richer custard may be made by using five yolks and one whole egg.
Note.—A richer custard may be made by using five yolks and one whole egg.
Method.—Put some thin slices of bread-and-butter in the bottom of a pie-dish.
Sprinkle them with sugar and currants.
Lay some more slices on the top, with more sugar and currants.
Pour over the milk, and let it soak for half an hour.
Then bake until set.
If eggs are used, beat them with the milk.
Method.—Put the bread-crumbs, suet, flour, ginger, and baking powder into a basin.
Mix with the treacle.
Boil in a basin, or cloth, for two hours.
Method.—Put the bread-crumbs, suet, and sugar, with the figs, cut small, into a basin.
Add the flour and lemon rind, and mix with the egg, well beaten, and a little milk.
Boil in a well-greased basin for two hours.
Method.—Wash the rice well.
Put it with the sugar and milk, or water, into a large saucepan.
Boil gently for about one hour.
Then press into cups, and turn on to a dish.
These may be served with jam, treacle, butter and sugar, or with a sweet sauce.
Method.—Put the flour into a bowl, and make a well in the middle.
Put in the egg, mix smoothly with a wooden spoon, adding the milk by degrees.
Grease some little patty-pans, and half fill them with the batter.
Bake in a quick oven.
When done, dish on a folded napkin, and put a little jam on each.
Method.—Beat the butter to a cream in a basin.
Mix in the sugar thoroughly.
Add the milk gradually.
Then add the egg and cake-crumbs, and pour the mixture into a pie-dish lined with a little pastry.
It is an improvement to put some jam at the bottom of the dish.
Bake for about half an hour.
Method.—Line a cake-tin, or pie-dish, with stale bread, cut to fit it nicely.
Stew the fruit with the sugar until nicely cooked.
Pour into the mould, and cover with slices of bread.
Cover it with a plate, with a weight on it, and let it stand until the next day.
Turn it out and serve plain, or with custard, whipped cream, or milk thickened with cornflour (seeCheap Custard).
Method.—Boil the milk with the sugar.
Mix the rice smoothly with a little cold milk.
Pour it into the boiling milk, and stir until it thickens.
Add the eggs, well beaten, and the flavouring.
Pour into a pie-dish, and bake for about thirty minutes.
Method.—Soak the tapioca all night in cold water.
The next day pour away the water, and put it, with the milk, into a large stewpan with the sugar.
Simmer gently for one hour.
Then pour it into a wetted basin, or mould.
When set, turn it out, and serve with stewed fruit, jam, or treacle.
Method.—Soak the tapioca in cold water.
Then simmer it in the milk and water, with the sugar, for thirty minutes.
Add the apples, peeled, cored, and sliced.
Put the mixture into a pie-dish and bake for about one hour in a moderate oven.
Method.—Wash the rice well, and put it into a saucepan of cold water.
Bring it to the boil, and then pour off the water.
Pour in the milk, and add the sugar.
Simmer until the rice is quite soft.
Remove it from the fire, and when cooled a little, stir in the yolk of the egg.
Beat the white to a stiff froth, and stir it in lightly.
Put the mixture into a well-greased pudding-mould, and steam for thirty minutes.
Method.—Boil the milk, and when it has cooled a little add to it the three eggs, well beaten.
Break the sponge cakes andratafiasin pieces, and pour the custard over them.
Decorate a greased mould with raisins, and pour the mixture into the mould.
Cover with greased paper, and steam for two hours.
Serve with sweet or wine sauce.
Method.—Break the macaroni into pieces and put them into a saucepan of boiling water.
Boil for twenty minutes, and then strain off the water.
Pour in the milk; add the sugar, and simmer gently for ten minutes.
Beat up the eggs and stir them in.
Put the mixture into a buttered pie-dish and bake for about thirty minutes.
Method.—Put the figs, suet, bread-crumbs, and grated lemon rind into a basin.
Mix it with the eggs, well beaten, and the brandy, adding a little milk if necessary.
Boil in a greased basin for two hours.
Method.—Mix the barley smoothly with the milk.
Put it into a saucepan with the sugar, and bring to the boil, stirring all the time.
Then let it simmer for fifteen minutes.
Remove from the fire, and beat in the yolk of the egg.
Whip the white up stiffly, and stir in lightly.
Pour the mixture into a buttered pie-dish, and bake for fifteen minutes.
Method.—Boil the semolina in the milk, with the sugar, until quite soft.
Then add the flavouring essence and the yolks of the two eggs.
Beat the whites up stiffly and mix them in lightly.
Pour the mixture into a greased pudding-mould, and steam for one hour.
Method.—Work the butter to a cream in a basin, and beat in the flour, sugar, and eggs smoothly.
Add the flavouring essence.
Put the mixture into well-greased cups and bake for about half an hour.
Serve with sweet sauce.
Method.—Put the barley to soak in cold water all night.
Then pour away the water and put the barley into a pie-dish.
Add the sugar and milk; and bake in a moderate oven for three hours.
Method.—Put the crumbs into a basin.
Boil the milk with the butter and sugar, and pour it over the crumbs.
Stir in the egg, well beaten; add the lemon rind and juice.
Pour it into a greased pie-dish, and bake in a moderate oven until set.
Method.—Soak the sago in cold water for an hour.
Then simmer it in the milk, with the sugar, for twenty minutes.
Peel and core the apples.
Place them in a buttered pie-dish, and pour the sago over them.
Bake in a moderate oven for about one hour.
Method.—Put the flour into a basin, add to it a pinch of salt.
Make a well in the middle and put the two eggs into it; mix them smoothly with the flour; and add the milk very gradually.
Melt the lard, or dripping.
Well season a small frying-pan, about the size of a cheese plate.
Put into it a teaspoonful of the melted fat, and let it run well over the pan.
Then pour in enough batter to cover the pan thinly, and fry it brown, shaking the pan occasionally to keep it from burning.
Then toss it on to the other side; and, when that is fried, turn it on to kitchen paper.
Sprinkle with sugar and lemon juice and roll it up.
Keep it hot while the remainder of the batter is fried in the same way.
If the maker cannot toss the pancakes well, they may be turned with a broad-bladed knife. If they are fried in a larger pan, more fat must be used.
Method.—Mix the flour, sugar, and baking powder in a basin.
Beat the eggs well with the milk, and mix the pudding with them.
Pour into a well-greased Yorkshire-pudding tin; and bake for about thirty minutes.
When done, turn out and cut into squares.
Dish in a circle, with a little jam, or treacle, on each.
Method.—Fry the bread in hot fat (seeFrench Frying).
Drain on kitchen paper.
Dish in the form of a wreath, the one leaning on the other, and put a little jam on each.
Method.—Take the tops and stalks from the gooseberries, and boil them with the sugar and water until soft.
Rub them through a hair sieve.
Mix in the milk, or cream, gradually; and serve on a glass dish.
Method.—Put the suet, bread-crumbs, and sugar into a basin, and mix with the eggs, well beaten, apricot and sherry.
Put the mixture into a greased pudding-mould and boil for two hours.
Method.—Soak the bread in cold water until soft.
Squeeze it quite dry, and beat up with a fork.
Pour the boiling milk over.
Stir in the sugar and eggs, well beaten.
Then stir in the currants.
Bake in a pie-dish for two hours.
Method.—Put all the dry ingredients into a basin, and mix with the egg and milk; it must be quite stiff.
Bake in a greased baking-tin for one hour.
For serving, cut into squares, and dust them over with castor sugar.