|
Main
- books.jibble.org
My Books
- IRC Hacks
Misc. Articles
- Meaning of Jibble
- M4 Su Doku
- Computer Scrapbooking
- Setting up Java
- Bootable Java
- Cookies in Java
- Dynamic Graphs
- Social Shakespeare
External Links
- Paul Mutton
- Jibble Photo Gallery
- Jibble Forums
- Google Landmarks
- Jibble Shop
- Free Books
- Intershot Ltd
|
books.jibble.org
Previous Page
| Next Page
Page 83
Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in
a buttered mold, and boil three hours. Eat with hard or liquid sauce. A
cupful each of prunes and dates or figs can be substituted for the fruit,
and is very nice; and the same amount of dried apple, measured after
soaking and chopping, is also good. Or the fruit can be omitted
altogether, in which case it becomes "Troy Pudding."
BATTER PUDDING, BOILED OR BAKED.
Two cups of flour in which is sifted a heaping teaspoonful of baking
powder, two cups of sweet milk, four eggs, one teaspoonful of salt. Stir
the flour gradually into the milk, and beat hard for five minutes. Beat
yolks and whites separately, and then add to batter. Have the
pudding-boiler buttered. Pour in the batter, and boil steadily for two
hours. It may also be baked an hour in a buttered pudding-dish. Serve at
once, when done, with a liquid sauce.
SUNDERLAND PUDDINGS.
Are merely puffs or pop-overs eaten with sauce. See p. 209.
BREAD PUDDING.
One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one
quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon;
a little grated nutmeg; a saltspoonful of salt.
Soak the crumbs in the milk for an hour or two; mix the spice and salt
with the sugar, and beat the eggs with it, stirring them slowly into the
milk. Butter a pudding-dish; pour in the mixture; and bake half an hour,
or till done. Try with a knife-blade, as in general directions. The whites
may be kept out for a meringue, allowing half a teacup of powdered sugar
to them. By using fresh bread-crumbs and four eggs, this becomes what is
known as "Queen of Puddings." As soon as done, spread the top with half a
cup of any acid jelly, and cover with the whites which have been beaten
stiff, with a teacupful of sugar. Brown slightly in the oven. Half a pound
of raisins may be added.
BREAD-AND-BUTTER PUDDING.
Fill a pudding-dish two-thirds full with very thin slices of bread and
butter. A cupful of currants or dried cherries may be sprinkled between
the slices. Make a custard of two eggs beaten with a cup of sugar; add a
quart of milk, and pour over the bread. Cover with a plate, and set on the
back of the stove an hour; then bake from half to three-quarters of an
hour. Serve very hot, as it falls when cool.
BREAD-AND-APPLE PUDDING.
Butter a deep pudding-dish, and put first a layer of crumbs, then one of
any good acid apple, sliced rather thin, and so on till the dish is nearly
full. Six or eight apples and a quart of fresh crumbs will fill a
two-quart dish. Dissolve a cup of sugar and one teaspoonful of cinnamon in
one pint of boiling water, and pour into the dish. Let the pudding stand
half an hour to swell; then bake till brown,--about three-quarters of an
hour,--and eat with liquid sauce. It can be made with slices of bread and
butter, instead of crumbs.
BIRD'S-NEST PUDDING.
Wash one teacupful of tapioca, and put it in one quart of cold water to
soak for several hours. Pare and core as many good apples as will fit in a
two-quart buttered pudding-dish. When the tapioca is softened, add a
cupful of sugar, a pinch of salt, and half a teaspoonful of cinnamon, and
pour over the apples. Bake an hour, and eat with or without sauce.
TAPIOCA PUDDING.
One quart of milk; one teacupful of tapioca; three eggs; a cup of sugar; a
teaspoonful of salt; a tablespoonful of butter; a teaspoonful of lemon
extract.
Wash the tapioca, and soak in the milk for two hours, setting it on the
back of the stove to swell. Beat eggs and sugar together, reserving whites
for a meringue if liked; melt the butter, and add, and stir into the milk.
Bake half an hour. Sago pudding is made in the same way.
Previous Page
| Next Page
|
|