Book of Household Management — 061 - Recipes. Chapter 27. Part 3.

CABINET or CHANCELLOR'S PUDDING.

1256. INGREDIENTS.

--1-1/2 oz.

of candied peel, 4 oz.

of currants, 4 dozen sultanas, a few slices of Savoy cake, sponge cake, a French roll, 4 eggs, 1 pint of milk, grated lemon-rind, 1/4 nutmeg, 3 table-spoonfuls of sugar.

[Illustration: CABINET PUDDING.

] _Mode_.

--Melt some butter to a paste, and with it, well grease the mould or basin in which the pudding is to be boiled, taking care that it is buttered in every part.

Cut the peel into thin slices, and place these in a fanciful device at the bottom of the mould, and fill in the spaces between with currants and sultanas; then add a few slices of sponge cake or French roll; drop a few drops of melted butter on these, and between each layer sprinkle a few currants.

Proceed in this manner until the mould is nearly full; then flavour the milk with nutmeg and grated lemon-rind; add the sugar, and stir to this the eggs, which should be well beaten.

Beat this mixture for a few minutes; then strain it into the mould, which should be quite full; tie a piece of buttered paper over it, and let it stand for 2 hours; then tie it down with a cloth, put it into boiling water, and let it boil slowly for 1 hour.

In taking it up, let it stand for a minute or two before the cloth is removed;

then quickly turn it out of the mould or basin, and serve with sweet sauce separately.

The flavouring of this pudding may be varied by substituting for the lemon-rind essence of vanilla or bitter almonds;

and it may be made much richer by using cream; but this is not at all necessary.

_Time_.

--1 hour.

_Average cost_, 1s.

3d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

A PLAIN CABINET or BOILED BREAD-AND-BUTTER PUDDING.

1257. INGREDIENTS.

--2 oz.

of raisins, a few thin slices of bread and butter, 3 eggs, 1 pint of milk, sugar to taste, 1/4 nutmeg.

_Mode_.

--Butter a pudding-basin, and line the inside with a layer of raisins that have been previously stoned; then nearly fill the basin with slices of bread and butter with the crust cut off, and, in another basin, beat the eggs; add to them the milk, sugar, and grated nutmeg;

mix all well together, and pour the whole on to the bread and butter;

let it stand 1/2 hour, then tie a floured cloth over it; boil for 1 hour, and serve with sweet sauce.

Care must be taken that the basin is quite full before the cloth is tied over.

_Time_.

--1 hour.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

CANARY PUDDING.

1258. INGREDIENTS.

--The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs.

_Mode_.

--Melt the butter to a liquid state, but do not allow it to oil;

stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs;

add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce.

_Time_.

--2 hours.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

BAKED OR BOILED CARROT PUDDING.

1259. INGREDIENTS.

--1/2 lb.

of bread crumbs, 4 oz.

of suet, 1/4 lb.

of stoned raisins, 3/4 lb.

of carrot, 1/4 lb.

of currants, 3 oz.

of sugar, 3 eggs, milk, 1/4 nutmeg.

_Mode_.

--Boil the carrots until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter.

If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2-1/2 hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve.

_Time_.

--2-1/2 hours to boil; 1 hour to bake.

_Average cost_, 1s.

2d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from September to March.

CARROTS, says Liebig, contain the same kind of sugar as the juice of the sugar-cane.

ROYAL COBURG PUDDING.

1260. INGREDIENTS.

--1 pint of new milk, 6 oz.

of flour, 6 oz.

of sugar, 6 oz.

of butter, 6 oz.

of currants, 6 eggs, brandy and grated nutmeg to taste.

_Mode_.

--Mix the flour to a smooth batter with the milk, add the remaining ingredients _gradually_, and when well mixed, put it into four basins or moulds half full; bake for 3/4 hour, turn the puddings out on a dish, and serve with wine sauce.

_Time_.

--3/4 hour.

_Average cost_, 1s.

9d.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ at any time.

CHERRY TART.

1261. INGREDIENTS.

--1-1/2 lb.

of cherries, 2 small tablespoonfuls of moist sugar, 1/2 lb.

of short crust, No. 1210 or 1211. _Mode_.

--Pick the stalks from the cherries, put them, with the sugar, into a _deep_ pie-dish just capable of holding them, with a small cup placed upside down in the midst of them.

Make a short crust with 1/2 lb.

of flour, by either of the recipes 1210 or 1211; lay a border round the edge of the dish; put on the cover, and ornament the edges; bake in a brisk oven from 1/2 hour to 40 minutes; strew finely-sifted sugar over, and serve hot or cold, although the latter is the more usual mode.

It is more economical to make two or three tarts at one time, as the trimmings from one tart answer for lining the edges of the dish for another, and so much paste is not required as when they are made singly.

Unless for family use, never make fruit pies in very _large_ dishes; select them, however, as deep as possible.

_Time_.

--1/2 hour to 40 minutes.

_Average cost_, in full season, 8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in June, July, and August.

_Note_.

--A few currants added to the cherries will be found to impart a nice piquant taste to them.

[Illustration: CHERRY.

] CHERRIES.

--According to Lucullus, the cherry-tree was known in Asia in the year of Rome 680. Seventy different species of cherries, wild and cultivated, exist, which are distinguishable from each other by the difference of their form, size, and colour.

The French distil from cherries a liqueur Darned _kirsch-waser_ (_eau de cérises_); the Italians prepare, from a cherry called marusca, the liqueur named _marasquin_, sweeter and more agreeable than the former.

The most wholesome cherries have a tender and delicate skin; those with a hard skin should be very carefully masticated.

Sweetmeats, syrups, tarts, entremets, &c. , of cherries, are universally approved.

COLD PUDDING.

1262. INGREDIENTS.

--4 eggs, 1 pint of milk, sugar to taste, a little grated lemon-rind, 2 oz.

of raisins, 4 tablespoonfuls of marmalade, a few slices of sponge cake.

_Mode_.

--Sweeten the milk with lump sugar, add a little grated lemon-rind, and stir to this the eggs, which should be well whisked;

line a buttered mould with the raisins, stoned and cut in half; spread the slices of cake with the marmalade, and place them in the mould; then pour in the custard, tie the pudding down with paper and a cloth, and boil gently for 1 hour: when cold, turn it out, and serve.

_Time_.

--1 hour.

_Average cost_, 1s.

1d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

COLLEGE PUDDINGS.

1263. INGREDIENTS.

--1 pint of bread crumbs, 6 oz.

of finely-chopped suet, 1/4 lb.

of currants, a few thin slices of candied peel, 3 oz.

of sugar, 1/4 nutmeg, 3 eggs, 4 tablespoonfuls of brandy.

_Mode_.

--Put the bread crumbs into a basin; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these ingredients until they are thoroughly mixed.

Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-shaped pieces; fry these in hot butter or lard, letting them stew in it until thoroughly done, and turn them two or three times, till of a fine light brown; drain them on a piece of blotting-paper before the fire; dish, and serve with wine sauce.

_Time_.

--15 to 20 minutes.

_Average cost_, 1s.

_Sufficient_ for 7 or 8 puddings.

_Seasonable_ at any time.

CURRANT DUMPLINGS.

1264. INGREDIENTS.

--1 lb.

of flour, 6 oz.

of suet, 1/2 lb.

of currants, rather more than 1/2 pint of water.

_Mode_.

--Chop the suet finely, mix it with the flour, and add the currants, which should be nicely washed, picked, and dried; mix the whole to a limp paste with the water (if wanted very nice, use milk);

divide it into 7 or 8 dumplings; tie them in cloths, and boil for 1-1/4 hour.

They may be boiled without a cloth: they should then be made into round balls, and dropped into boiling water, and should be moved about at first, to prevent them from sticking to the bottom of the saucepan.

Serve with a cut lemon, cold butter, and sifted sugar.

_Time_.

--In a cloth, 1-1/4 hour; without, 3/4 hour.

_Average cost_, 9 d. _Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

[Illustration: ZANTE CURRANTS.

] ZANTE CURRANTS.

--The dried fruit which goes by the name of currants in grocers' shops is not a currant really, but a small kind of grape, chiefly cultivated in the Morea and the Ionian Islands, Corfu, Zante, &c. Those of Zante are cultivated in an immense plain, under the shelter of mountains, on the shore of the island, where the sun has great power, and brings them to maturity.

When gathered and dried by the sun and air, on mats, they are conveyed to magazines, heaped together, and left to cake, until ready for shipping.

They are then dug out by iron crowbars, trodden into casks, and exported.

The fertile vale of "Zante the woody" produces about 9,000,000 lbs.

of currants annually.

In cakes and puddings this delicious little grape is most extensively used; in fact, we could not make a plum pudding without the currant.

BOILED CURRANT PUDDING.

(_Plain and Economical_.

) 1265. INGREDIENTS.

--1 lb.

of flour, 1/2 lb.

of suet, 1/2 lb.

of currants, milk.

_Mode_.

--Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3-1/2 hours; serve with a cut lemon, cold butter, and sifted sugar.

_Time_.

--3-1/2 hours.

_Average cost_, 10d.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ at any time.

BLACK or RED CURRANT PUDDING.

1266. INGREDIENTS.

--1 quart of red or black currants, measured with the stalks, 1/4 lb.

of moist sugar, suet crust No. 1215, or butter crust No. 1213. _Mode_.

--Make, with 3/4 lb.

of flour, either a suet crust or butter crust (the former is usually made); butter a basin, and line it with part of the crust; put in the currants, which should be stripped from the stalks, and sprinkle the sugar over them; put the cover of the pudding on; make the edges very secure, that the juice does not escape;

tie it down with a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours.

Boiled without a basin, allow 1/2 hour less.

We have allowed rather a large proportion of sugar; but we find fruit puddings are so much more juicy and palatable when _well sweetened_ before they are boiled, besides being more economical.

A few raspberries added to red-currant pudding are a very nice addition: about 1/2 pint would be sufficient for the above quantity of fruit.

Fruit puddings are very delicious if, when they are turned out of the basin, the crust is browned with a salamander, or put into a very hot oven for a few minutes to colour it: this makes it crisp on the surface.

_Time_.

--2-1/2 to 3 hours; without a basin, 2 to 2-1/2 hours.

_Average cost_, in full season, 8d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ in June, July, and August.

[Illustration: CURRANTS.

] CURRANTS.

--The utility of currants, red, black, or white, has long been established in domestic economy.

The juice of the red species, if boiled with an equal weight of loaf sugar, forms an agreeable substance called _currant jelly_, much employed in sauces, and very valuable in the cure of sore throats and colds.

The French mix it with sugar and water, and thus form an agreeable beverage.

The juice of currants is a valuable remedy in obstructions of the bowels; and, in febrile complaints, it is useful on account of its readily quenching thirst, and for its cooling effect on the stomach.

White and flesh-coloured currants have, with the exception of the fullness of flavour, in every respect, the same qualities as the red species.

Both white and red currants are pleasant additions to the dessert, but the black variety is mostly used for culinary and medicinal purposes, especially in the form of jelly for quinsies.

The leaves of the black currant make a pleasant tea.

RED-CURRANT AND RASPBERRY TART.

1267. INGREDIENTS.

--1-1/2 pint of picked currants, 1/2 pint of raspberries, 3 heaped tablespoonfuls of moist sugar, 1/2 lb.

of short crust.

_Mode_.

--Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over before being sent to table.

This tart is more generally served cold than hot.

_Time_.

--1/2 to 3/4 hour.

_Average cost_.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in June, July, and August.

[Illustration: RASPBERRY.

] RASPBERRIES.

--There are two sorts of raspberries, the red and the white.

Both the scent and flavour of this fruit are very refreshing, and the berry itself is exceedingly wholesome, and invaluable to people of a nervous or bilious temperament.

We are not aware, however, of its being cultivated with the same amount of care which is bestowed upon some other of the berry tribe, although it is far from improbable that a more careful cultivation would not be repaid by a considerable improvement in the size and flavour of the berry; neither, as an eating fruit, is it so universally esteemed as the strawberry, with whose lusciousness and peculiarly agreeable flavour it can bear no comparison.

In Scotland, it is found in large quantities, growing wild, and is eagerly sought after, in the woods, by children.

Its juice is rich and abundant, and to many, extremely agreeable.

BAKED CUSTARD PUDDING.

1268. INGREDIENTS.

--1-1/2 pint of milk, the rind of 1/4 lemon, 1/4 lb.

of moist sugar, 4 eggs.

_Mode_.

--Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured;

whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a _very slow_ oven for about 1/2 hour, or rather longer.

The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs.

_Time_.

--1/2 to 3/4 hour.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

_Note_.

--This pudding is usually served cold with fruit tarts.

BOILED CUSTARD PUDDING.

1269. INGREDIENTS.

--1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste.

_Mode_.

--Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well.

Butter a basin that will exactly hold it; put in the custard, and tie a floured cloth over;

plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part.

Boil it slowly for 1/2 hour; turn it out of the basin, and serve.

The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.

_Time_.

--1/2 hour.

_Average cost_, 7d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

DAMSON TART.

1270. INGREDIENTS.

--1-1/4 pint of damsons, 1/4 lb.

of moist sugar, 1/2 lb.

of short or puff crust.

_Mode_.

--Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from 1/2 to 3/4 hour in a good oven.

If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.

_Time_.

--1/2 to 3/4 hour.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in September and October.

[Illustration: DAMSONS.

] DAMSONS.

--Whether for jam, jelly, pie, pudding, water, ice, wine, dried fruit or preserved, the damson, or _damascene_ (for it was originally brought from Damascus, whence its name), is invaluable.

It combines sugary and acid qualities in happy proportions, when full ripe.

It is a fruit easily cultivated;

and, if budded nine inches from the ground on vigorous stocks, it will grow several feet high in the first year, and make fine standards the year following.

Amongst the list of the best sorts of baking plums, the damson stands first, not only on account of the abundance of its juice, but also on account of its soon softening.

Because of the roughness of its flavour, it requires a large quantity of sugar.

DAMSON PUDDING.

1271. INGREDIENTS.

--1-1/2 pint of damsons, 1/4 lb.

of moist sugar, 3/4 lb.

of suet or butter crust.

_Mode_.

--Make a suet crust with 3/4 lb.

of flour by recipe No. 1215;

line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, that the juice does not escape; tie over a floured cloth, put the pudding into boiling water, and boil from 2-1/2 to 3 hours.

_Time_.

--2-1/2 to 3 hours.

_Average cost_, 8d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ in September and October.

DELHI PUDDING.

1272. INGREDIENTS.

--4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz.

of currants, 3/4 lb.

of suet crust No. 1215. _Mode_.

--Pare, core, and cut the apples into slices; put them into a saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the fire until soft; then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours.

_Time_.

--2 hours.

_Average cost_, 1s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from August to March.

EMPRESS PUDDING.

1273. INGREDIENTS.

--1/2 lb.

of rice, 2 oz.

of butter, 3 eggs, jam, sufficient milk to soften the rice.

_Mode_.

--Boil the rice in the milk until very soft; then add the butter boil it for a few minutes after the latter ingredient is put in, and set it by to cool.

Well beat the eggs, stir these in, and line a dish with puff-paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven for 3/4 hour.

This pudding may be eaten hot or cold; if the latter, it will be much improved by having a boiled custard poured over it.

_Time_.

--3/4 hour.

_Average cost_, 1s.

_Sufficient_ for 6 or 7 persons.