Book of Household Management — 062 - Recipes. Chapter 27. Part 4.

1286. INGREDIENTS.

--1/4 lb.

of suet, 1/4 lb.

of currants, 1/4 lb.

of raisins, 1/4 lb.

of flour, 1/4 lb.

of bread crumbs, 2 tablespoonfuls of treacle, 1/2 pint of milk.

_Mode_.

--Chop the suet finely; mix with it the currants, which should be nicely washed and dried, the raisins, which should be stoned, the flour, bread crumbs, and treacle; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, and boil the pudding for 3-1/2 hours.

_Time_.

--3-1/2 hours.

_Average cost_, 8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

HERODOTUS PUDDING.

1287. INGREDIENTS.

--1/2 lb.

of bread crumbs, 1/2 lb.

of good figs, 6 oz.

of suet, 6 oz.

of moist sugar, 1/2 saltspoonful of salt, 3 eggs, nutmeg to taste.

_Mode_.

--Mince the suet and figs very finely; add the remaining ingredients, taking care that the eggs are well whisked; beat the mixture for a few minutes, put it into a buttered mould, tie it down with a floured cloth, and boil the pudding for 5 hours.

Serve with wine sauce.

_Time_.

--5 hours.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

HUNTER'S PUDDING.

1288. INGREDIENTS.

--1 lb.

of raisins, 1 lb.

of currants, 1 lb.

of suet, 1 lb.

of bread crumbs, 3 lb.

of moist sugar, 8 eggs, 1 tablespoonful of flour, 3 lb.

of mixed candied peel, 1 glass of brandy, 10 drops of essence of lemon, 10 drops of essence of almonds, 1/2 nutmeg, 2 blades of mace, 6 cloves.

_Mode_.

--Stone and shred the raisins rather small, chop the suet finely, and rub the bread until all lumps are well broken; pound the spice to powder, cut the candied peel into thin shreds, and mix all these ingredients well together, adding the sugar.

Beat the eggs to a strong froth, and as they are beaten, drop into them the essence of lemon and essence of almonds; stir these to the dry ingredients, mix well, and add the brandy.

Tie the pudding firmly in a cloth, and boil it for 6 hours at the least: 7 or 8 hours would be still better for it.

Serve with boiled custard, or red-currant jelly, or brandy sauce.

_Time_.

--6 to 8 hours.

_Average cost_, 3s.

6d.

_Sufficient_ for 9 or 10 persons.

_Seasonable_ in winter.

ICED PUDDING.

(_Parisian Recipe_.

) [Illustration: ICED-PUDDING MOULD.

] 1289. INGREDIENTS.

--1/2 lb.

of sweet almonds, 2 oz.

of bitter ones, 3/4 lb.

of sugar, 8 eggs, 1-1/2 pint of milk.

_Mode_.

--Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it as directed in recipe 1290. When quite frozen, fill an iced-pudding mould, put on the lid, and keep the pudding in ice until required for table; then turn it out on the dish, and garnish it with a _compôte_ of any fruit that may be preferred, pouring a little over the top of the pudding.

This pudding may be flavoured with vanilla, Curaçoa, or Maraschino.

_Time_.

--1/2 hour to freeze the mixture.

_Seasonable_.

--Served all the year round.

ICED APPLE PUDDING.

(_French Recipe, after Carême_.

) 1290. INGREDIENTS.

--2 dozen apples, a small pot of apricot-jam, 1/2 lb.

of sugar, 1 Seville orange, 1/4 pint of preserved cherries, 1/4 lb.

of raisins, 1 oz.

of citron, 2 oz.

of almonds, 1 gill of Curaçoa, 1 gill of Maraschino, 1 pint of cream.

_Mode_.

--Peel, core, and cut the apples into quarters, and simmer them over the fire until soft; then mix with them the apricot-jam and the sugar, on which the rind of the orange should be previously rubbed; work all these ingredients through a sieve, and put them into the freezing-pot.

Stone the raisins, and simmer them in a little syrup for a few minutes; add these, with the sliced citron, the almonds cut in dice, and the cherries drained from their syrup, to the ingredients in the freezing-pot; put in the Curaçoa and Maraschino, and freeze again; add as much whipped cream as will be required, freeze again, and fill the mould.

Put the lid on, and plunge the mould into the ice-pot; cover it with a wet cloth and pounded ice and saltpetre, where it should remain until wanted for table.

Turn the pudding out of the mould on to a clean and neatly-folded napkin, and serve, as sauce, a little iced whipped cream, in a sauce-tureen or glass dish.

[Illustration: ICE-SPATTLE.

] [Illustration: ICE-FREEZING PAIL.

] _Time_.

--1/2 hour to freeze the mixture.

_Seasonable_ from August to March.

_Method of working the freezing Apparatus_.

--Put into the outer pail some pounded ice, upon which strew some saltpetre; then fix the pewter freezing-pot upon this, and surround it entirely with ice and saltpetre.

Wipe the cover and edges of the pot, pour in the preparation, and close the lid; a quarter of an hour after, begin turning the freezing-pan from right to left, and when the mixture begins to be firm round the sides of the pot, stir it about with the slice or spattle, that the preparation may be equally congealed.

Close the lid again, keep working from right to left, and, from time to time, remove the mixture from the sides, that it may be smooth; and when perfectly frozen, it is ready to put in the mould; the mould should then be placed in the ice again, where it should remain until wanted for table.

ROLY-POLY JAM PUDDING.

1291. INGREDIENTS.

--3/4 lb of suet-crust No. 1215, 3/4 lb.

of any kind of jam.

_Mode_.

--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch.

Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins.

Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours.

Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings.

_Time_.

--2 hours.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.

--Suitable for winter puddings, when fresh fruit is not obtainable.

LEMON CHEESECAKES.

1292. INGREDIENTS.

--1/4 lb.

of butter, 1 lb.

of loaf sugar, 6 eggs, the rind of 2 lemons and the juice of 3. _Mode_.

--Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice.

Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken: when of the consistency of honey, it is done; then put it into small jars, and keep in a dry place.

This mixture will remain good 3 or 4 months.

When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit; line some patty-pans with good puff-paste, rather more than half fill them with the mixture, and bake for about 1/4 hour in a good brisk oven.

_Time_.

--1/4 hour.

_Average cost_, 1s.

4d.

_Sufficient_ for 24 cheesecakes.

_Seasonable_ at any time.

LEMON MINCEMEAT.

1293. INGREDIENTS.

--2 large lemons, 6 large apples, 1/2 lb.

of suet, 1 lb.

of currants, 1/2 lb.

of sugar, 2 oz.

of candied lemon-peel, 1 oz.

of citron, mixed spice to taste.

_Mode_.

--Pare the lemons, squeeze them, and boil the peel until tender enough to mash.

Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice.

Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid.

Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.

_Average cost_, 2s.

_Sufficient_ for 18 large or 24 small pies.

_Seasonable_.

--Make this about the beginning of December.

LEMON DUMPLINGS.

1294. INGREDIENTS.

--1/2 lb.

of grated bread, 1/4 lb.

of chopped suet, 1/4 lb.

of moist sugar, 2 eggs, 1 large lemon.

[Illustration: LEMON DUMPLINGS.

] _Mode_.

--Mix the bread, suet, and moist sugar well together, adding the lemon-peel, which should be very finely minced.

Moisten with the eggs and strained lemon-juice; stir well, and put the mixture into small buttered cups.

Tie them down and boil for 3/4 hour.

Turn them out on a dish, strew sifted sugar over them, and serve with wine sauce.

_Time_.

--3/4 hour.

_Average cost_, 7d.

_Sufficient_ for 6 dumplings.

_Seasonable_ at any time.

BAKED LEMON PUDDING.

I.

1295. INGREDIENTS.

--The yolks of 4 eggs, 4 oz.

of pounded sugar, 1 lemon, 1/4 lb.

of butter, puff-crust.

_Mode_.

--Beat the eggs to a froth; mix with them the sugar and warmed butter; stir these ingredients well together, putting in the grated rind and strained juice of the lemon-peel.

Line a shallow dish with puff-paste; put in the mixture, and bake in a moderate oven for 40 minutes; turn the pudding out of the dish, strew over it sifted sugar, and serve.

_Time_.

--40 minutes.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

II.

1296. INGREDIENTS.

--10 oz.

of bread crumbs, 2 pints of milk, 2 oz.

of butter, 1 lemon, 1/4 lb.

of pounded sugar, 4 eggs, 1 tablespoonful of brandy.

_Mode_.

--Bring the milk to the boiling point, stir in the butter, and pour these hot over the bread crumbs; add the sugar and very finely-minced lemon-peel; beat the eggs, and stir these in with the brandy to the other ingredients; put a paste round the dish, and bake for 3/4 hour.

_Time_.

--3/4 hour.

_Average cost_, 1s.

2d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

[Illustration: LEMON.

] LEMON.

--The lemon is a variety of the citron.

The juice of this fruit makes one of our most popular and refreshing beverages--lemonade, which is gently stimulating and cooling, and soon quenches the thirst.

It may he freely partaken by bilious and sanguine temperaments; but persons with irritable stomachs should avoid it, on account of its acid qualities.

The fresh rind of the lemon is a gentle tonic, and, when dried and grated, is used in flavouring a variety of culinary preparations.

Lemons appear in company with the orange in most orange-growing countries.

They were only known to the Romans at a very late period, and, at first, were used only to keep the moths from their garments: their acidity was unpleasant to them.

In the time of Pliny, the lemon was hardly known otherwise than as an excellent counter-poison.

III.

(_Very rich_.

) 1297. INGREDIENTS.

--The rind and juice of 2 large lemons, 1/2 lb.

of loaf sugar, 1/4 pint of cream, the yolks of 8 eggs, 2 oz.

of almonds, 1/2 lb.

of butter, melted.

_Mode_.

--Mix the pounded sugar with the cream, and add the yolks of eggs and the butter, which should be previously warmed.

Blanch and pound the almonds, and put these, with the grated rind and strained juice of the lemons, to the other ingredients.

Stir all well together; line a dish with puff-paste, put in the mixture, and bake for 1 hour.

_Time_.

--1 hour.

_Average cost_, 2s.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

BOILED LEMON PUDDING.

1298. INGREDIENTS.

--1/2 lb.

of chopped suet, 3/4 lb.

of bread crumbs, 2 small lemons, 6 oz.

of moist sugar, 1/4 lb.

of flour, 2 eggs, milk.

_Mode_.

--Mix the suet, bread crumbs, sugar, and flour well together, adding the lemon-peel, which should be very finely minced, and the juice, which should be strained.

When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mould, and boil for 3-1/2 hours; turn it out, strew sifted sugar over, and serve with wine sauce, or not, at pleasure.

_Time_.

--3-1/2 hours.

_Average cost_, 1s.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ at any time.

_Note_.

--This pudding may also be baked, and will be found very good.

It will take about 2 hours.

PLAIN LEMON PUDDING.

1299. INGREDIENTS.

--3/4 lb.

of flour, 6 oz.

of lard or dripping, the juice of 1 large lemon, 1 teaspoonful of flour, sugar.

_Mode_.

--Make the above proportions of flour and lard into a smooth paste, and roll it out to the thickness of about 1/2 inch.

Squeeze the lemon-juice, strain it into a cup, stir the flour into it, and as much moist sugar as will make it into a stiff and thick paste; spread this mixture over the paste, roll it up, secure the ends, and tie the pudding in a floured cloth.

Boil for 2 hours.

_Time_.

--2 hours.

_Average cost_, 7d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

MANCHESTER PUDDING (to eat Cold).

1300. INGREDIENTS.

--3 oz.

of grated bread, 1/2 pint of milk, a strip of lemon-peel, 4 eggs, 2 oz.

of butter, sugar to taste, puff-paste, jam, 3 tablespoonfuls of brandy.

_Mode_.

--Flavour the milk with lemon-peel, by infusing it in the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and brandy; stir all these ingredients well together; cover a pie-dish with puff-paste, and at the bottom put a thick layer of any kind of jam; pour the above mixture, cold, on the jam, and bake the pudding for an hour.

Serve cold, with a little sifted sugar sprinkled over.

_Time_.

--1 hour.

_Average cost_, 1s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

SWEET MACARONI PUDDING.

1301. INGREDIENTS.

--2-1/2 oz.

of macaroni, 2 pints of milk, the rind of 1/2 lemon, 3 eggs, sugar and grated nutmeg to taste, 2 tablespoonfuls of brandy.

_Mode_.

--Put the macaroni, with a pint of the milk, into a saucepan with the lemon-peel, and let it simmer gently until the macaroni is tender;

then put it into a pie-dish without the peel; mix the other pint of milk with the eggs; stir these well together, adding the sugar and brandy, and pour the mixture over the macaroni.

Grate a little nutmeg over the top, and bake in a moderate oven for 1/2 hour.

To make this pudding look nice, a paste should be laid round the edges of the dish, and, for variety, a layer of preserve or marmalade may be placed on the macaroni: in this case omit the brandy.

_Time_.

--3/4 hour to simmer the macaroni; 1/2 hour to bake the pudding.

_Average cost_, 11d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

MACARONI is composed of wheaten flour, flavoured with other articles, and worked up with water into a paste, to which, by a peculiar process, a tubular or pipe form is given, in order that it may cook more readily in hot water.

That of smaller diameter than macaroni (which is about the thickness of a goose-quill) is called _vermicelli_; and when smaller still, _fidelini_.

The finest is made from the flour of the hard-grained Black-Sea wheat.

Macaroni is the principal article of food in many parts of Italy, particularly Naples, where the best is manufactured, and from whence, also, it is exported in considerable quantities.

In this country, macaroni and vermicelli are frequently used in soups.

[Illustration: MACARONI.

] MANNA KROUP PUDDING.

1302. INGREDIENTS.

--3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of milk, sugar to taste, 3 eggs.

_Mode_.

--Blanch and pound the almonds in a mortar; mix them with the manna kroup; pour over these a pint of boiling milk, and let them steep for about 1/4 hour.

When nearly cold, add sugar and the well-beaten eggs; mix all well together; put the pudding into a buttered dish, and bake for 1/2 hour.

_Time_.

--1/2 hour.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

MANNA KROUP, SEMORA, or SEMOLINA, are three names given to a flour made from ground wheat and rice.

The preparation is white when it is made only of these materials; the yellow colour which it usually has, is produced by a portion of saffron and yolks of eggs.

Next to vermicelli, this preparation is the most useful for thickening either meat or vegetable soups.

As a food, it is light, nutritious, wholesome, and easily digested.

The best preparation is brought from Arabia, and, next to that, from Italy.

MANSFIELD PUDDING.

1303. INGREDIENTS.

--The crumb of 2 rolls, 1 pint of milk, sugar to taste, 4 eggs, 2 tablespoonfuls of brandy, 6 oz.

of chopped suet, 2 tablespoonfuls of flour, 1/2 lb.

of currants, 1/2 teaspoonful of grated nutmeg, 2 tablespoonfuls of cream.

_Mode_.

--Slice the roll very thin, and pour upon it a pint of boiling milk; let it remain covered close for 1/4 hour, then beat it up with a fork, and sweeten with moist sugar; stir in the chopped suet, flour, currants, and nutmeg.

Mix these ingredients well together, moisten with the eggs, brandy, and cream; beat the mixture for 2 or 3 minutes, put it into a buttered dish or mould, and bake in a moderate oven for 1-1/4 hour.

Turn it out, strew sifted sugar over, and serve.

_Time_.

--1-1/4 hour.

_Average cost_, 1s.

3d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

MARLBOROUGH PUDDING.

1304. INGREDIENTS.