Part 70

(_c_) Butter a plain mould, ornament it with raisins split and stoned in the same way as in (_b_), nearly fill up the mould with slices of bread and butter (leaving room for the bread to swell), cut from the crumb of a French roll, the slices should not be very thin, but should be well buttered. Make a custard of the yolks of 3 or 4 eggs (according to the size of the mould) and milk, flavouring as before; pour this over the bread and butter until the mould is full, cover with buttered writing-paper, and steam for 1½ hour. Serve with sweet sauce in the dish.

_Caledonian Cream._--2 oz. raspberry jam, 2 oz. red currant jam, 2 oz. sifted loaf sugar, the whites of 2 eggs. Put all into a bowl, and beat with a spoon for ¾ hour.

_Cambridge Pudding._--Take 1 lb. flour, 1 dessertspoonful Borwick’s egg powder, 3 oz. white sugar, 6 oz. good dripping, a pinch of salt, a teacupful of sultana raisins or currants, and 1 oz. candied peel cut fine. Mix well together, then stir in ½ pint milk; pour into a buttered dish, and bake more than ½ hour. Another plain pudding is to line a basin with paste made of dripping; then put a layer of treacle, then a layer of paste, and so on until the basin is filled; then tie in a cloth and boil 1½ hour.

_Canary Pudding._--The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of a small lemon, 3 eggs. Melt the butter to a liquid state, but do not allow it to oil, stir to this the sugar and finely minced lemon peel, then very gradually dredge in the flour, stirring the mixture well all the time, then add the eggs well beaten, mix well until all the ingredients are thoroughly blended, put into a well-buttered basin or mould, boil for 2 hours, and serve with wine sauce. (Beeton.)

_Caramel Custards._--Put a handful of loaf sugar in a saucepan with a little water, and set it on the fire until it becomes a dark brown caramel, then add more water (boiling) to produce a dark liquor like strong coffee. Beat up the yolks of 6 eggs with a little milk; strain, add 1 pint milk (sugar to taste) and as much caramel liquor (cold) as will give the mixture the desired colour. Pour it into a well-buttered mould; put this in a _bain-marie_ with cold water; then place the apparatus on a gentle fire, taking care that the water does not boil. Half an hour’s steaming will set the custard, which then turn out and serve. By using the white of 1 or 2 eggs in addition to the 6 yolks, the chances of the custard not breaking are made more certain.

_Caramel Pudding._--(_a_) Prepare a mould by giving it a thick coating of caramel sugar; when this has set, pour into the mould a custard, made of the yolks of 8 eggs and 1½ pint best cream; steam for 1 hour and serve when cold.

(_b_) Put a handful of loaf sugar to boil with ¼ pint water until the syrup becomes a deep brown. Warm a small basin, pour the syrup in it, and keep turning the basin in your hand until the inside is completely coated with the syrup, which by that time will have set. Strain the yolks of 8 eggs from the whites, and mix them gradually and effectually with 1 pint milk. Pour this mixture into the prepared mould. Lay a piece of paper on the top. Set it in a saucepan full of cold water, taking care that the water does not come over the top of the mould, put on the cover, and let it boil gently by the side of the fire for 1 hour. Remove the saucepan to a cool place, and when the water is quite cold take out the mould, and turn out the pudding very carefully.

_Carrot Pudding._--(_a_) ½ lb. each of raisins and currants picked and stoned, ½ lb. finely chopped beef suet, ¾ lb. breadcrumbs, ½ lb. each of carrots and potatoes (raw) when scraped and grated, ¼ lb. fine moist sugar, a little finely cut lemon peel (or if preferred 2 oz. candied peel), spice to taste, a teaspoonful of salt. Very little liquid is required to form the right consistency, as the moisture from the vegetables is nearly sufficient. What more is wanted should be milk. Boil in a basin or mould 4-5 hours. Serve with or without brandy sauce. This is a very nice and inexpensive pudding, no eggs being used.

(_b_) 1 lb. grated carrot, 6 oz. breadcrumbs, 6 oz. raisins, 6 oz. currants, 6 oz. sugar, ½ lb. suet, half a nutmeg, half the rind of a lemon grated, 2 tablespoonfuls flour, 1 egg, and a little salt. Mix all well together, and put it into a well-buttered mould. Boil 4 hours.

_Castle Pudding._--Mix 1½ oz. finely sifted flour with the same weight of powdered sugar. Dissolve in a basin before the fire 1½ oz. fresh butter, beat it to a cream; whisk 2 eggs, and mix them slowly with the butter, stir in the sugar, and afterwards the flour; add a spoonful of grated nutmeg and ½ lemon peel grated. Put the mixture into tins, and bake in a moderately heated oven for 20 minutes.

_Charlotte Russe._--These are best made in a plain round tin. Take some Savoy biscuits, using half at a time, and keeping the rounded side next the mould; form a star at the bottom by cutting them to the shape you require to fit into each other; touch the edges of the biscuits lightly with white of egg to hold them together, but be very careful not to let the egg touch the mould, or it will stick and prevent it from turning out. Having made a star for the centre, proceed in the same way to line the sides by placing the biscuits standing upright all round it, their edges slightly overlapping each other; these must also be fastened to each other, and to the centre star by a slight application of white of egg, after which the tin must be placed in the oven for a few minutes to dry the egg. For a small mould, ½ pint double cream, 3 teaspoonfuls pounded sugar, and rather more than ¼ oz. gelatine would be sufficient. The cream must be whisked to a stiff froth with the previously melted gelatine, the sugar, and a few drops of vanilla flavouring; pour this mixture into the mould, covering it with a slice of sponge cake, the size of the mould, to form a foundation when it is turned out; the biscuits forming the sides must have been cut evenly with the top, and must be touched lightly with the white of egg to make them adhere to this foundation slice. Place the mould on ice until required, then turn it out on a dish and serve at once. This requires great care in the turning out.

_Cherry Jelly._--Make some jelly as above, and flavour it with a small quantity of noyeau. Have some preserved cherries stoned; pour some jelly in a mould, dispose some cherries round, cover with jelly, then put in more cherries, and so on until the mould is full.

_Cherry Pudding._--Mix 3 tablespoonfuls flour to a smooth paste with part of 1 pint milk; then add the remainder. Warm 1 oz. butter, and stir it in; 3 eggs well beaten, and a pinch of salt. Stone 1 lb. bottled cherries, and stir them into the batter. Tie up in a pudding cloth, or put into a shape, and boil 2 hours. Serve with sweet butter sauce.

_Cherry Tart._--Make a short paste with 1 white and 3 yolks of eggs, 1 oz. sugar, a little milk, 1 oz. butter, a pinch of salt, and sufficient flour. Work it lightly, roll it out to the thickness of ¼ in.; line a flat mould with the paste, uniting the joint, carefully with white of egg, fill the mould with uncooked rice and bake it. Stone 1½ lb. stewing cherries and cook them with some sugar, a little sherry, and a few drops of cochineal to give them a nice colour. Remove the rice and put in the stewed cherries. Serve hot or cold.

_Chestnut Compote._--Roast about 30 chestnuts, take off the peel, and put them into a preserving pan with ¼ lb. sugar, pounded, and half a glass of water. Let them remain until they have absorbed the sugar, then take them out and dress them high on a dish; squeeze over them the juice of a lemon and sprinkle them with fine sugar, when they are ready to serve.

_Chestnut Cream._--Peel about 20 sound chestnuts, and parboil them in slightly salted water until the skin comes off easily. Pound them in a mortar, and pass them through a fine sieve. Soak 1½ oz. gelatine in ½ pint milk, add 6 sweet almonds blanched and bruised, the thin rind of half a lemon, and sufficient sugar. Let the whole come to the boil, and then put it by to cool a little, and strain this on the chestnut purée, mixing the two very thoroughly. Add a wineglassful of dry curaçoa, and, lastly, ½ pint cream; mix thoroughly, pour into a mould, set it on ice to set, and turn it out on a bed of cream whipped with sugar to a froth. If the cream put into the mixture is previously whipped, it is an improvement.

_Chestnut Pudding._--(_a_) Boil 20-30 chestnuts in water till they feel tender, then dry them in the oven; take off the shells and skins, and pound the nuts to powder. To 6 oz., add 4 oz. butter beaten to a cream, 3 oz. loaf sugar, 6 fresh eggs, and 1 gill new milk. Butter a mould, stick it tastefully with either cherries or raisins; put in the pudding, cover it with writing paper spread with butter, and steam over fast-boiling water for 1½ hour, or bake in a quick oven ¼ hour less. Serve with clarified sugar or with sauce.

(_b_) Boil 40 good-sized chestnuts, rub them through a sieve, and place in a stewpan with a pinch of salt, ¾ pint cream, 3 oz. butter, ¼ lb. sifted sugar, and half a stick of vanilla, pounded fine. Stir these gently over the fire till the mixture begins to thicken and then at once stir more rapidly, until it leaves the bottom and sides of the stewpan. Then remove it from the fire, add the yolks of 6 eggs and the whites of 4, whipped to a firm froth, mix well, and pour it into a plain mould well buttered; place a buttered paper over the top, and let the pudding steam for 1½ hour, or rather less. When done, turn the pudding carefully out on to a hot dish, and serve with diluted hot red currant jelly round it, the top being sprinkled with white sugar; or, better still, with diluted apricot jam, which should be poured quite warm over and around the pudding.

_Chocolate Blancmange._--Grate ¼ lb. chocolate into 1 qt. milk, add 1½ oz. gelatine, and ¼ lb. powdered sugar; mix all in a jug, and stand it in a saucepan of cold water over a clear fire; stir occasionally till the water boils, and then stir continuously while boiling about 15 minutes. Dip a mould in cold water, pour in the blancmange, turn out when set.

_Chocolate Pudding._--(_a_) Soak ½ lb. gelatine with a little cold water, put it in a pan with ¼ lb. grated chocolate, 1 oz. sugar, and 1 pint milk; stir till it boils. Break the yolks of 4 eggs in a basin, stir with a wooden spoon. When the chocolate boils allow it to stand one minute, then pour it on the yolks, return to the pan, and stir till it thickens, not letting it boil; pour into a wet mould.

(_b_) Take 4 rolls, cut off the crust, and leave them to soak, until quite soft, in milk sweetened according to taste. Add a lump of butter the size of an egg, a little cinnamon, the yolks of 6 eggs, and the whites beaten to snow, and, lastly, ½ lb. grated chocolate. Stir up all the ingredients, and, when thoroughly mixed, fill the pudding mould, which must be a closed one, and boil 2 hours, putting it into the water when boiling. Serve up with a cream custard, flavoured with vanilla.

_Chocolate Strudels._--Beat well the whites of 2 eggs and the yolks of 4, warm a piece of butter the size of an egg, and add it to the eggs with a little salt; work in by degrees as much fine flour as will form a rather stiff dough, knead this till quite smooth. Divide the paste into small balls, roll them round in the hands, then, with a smooth rolling-pin, roll them out very thin--as thin as possible. They should be about the size of a saucer, but rather oval. Grate vanilla chocolate, and mix it with some pounded almonds and the yolks of 2 or 3 eggs, with the whites beaten to a snow. Spread hot butter over the strudels, and then the chocolate as thin as a knife-blade. Roll them up, when the shape will be larger in the middle, and tapering off at both ends. Lay them 1 in. apart in a baking tin, or a large stewpan, that has been well buttered; cover, and bake them in the oven, or over a slow fire, with red coals on the lid to draw them. When they are risen and beginning to colour, pour some hot milk over, and finish baking a very pale brown. The last thing before putting them in the oven they should have some grated chocolate and crushed sugar strewn over them.

_Citron Pudding._--Take ½ pint cream, 1 tablespoonful flour, 2 oz. white sugar, and a little grated nutmeg. Mix all these ingredients together with the well-beaten yolks of 3 eggs. Cut 2 oz. citron into thin slices, place pieces of it in small buttered moulds or cups, fill them with the mixture, and bake until the pudding assumes a light brown colour. This quantity will make 5 puddings, which are sufficient for a side dish.

_Claret Jelly._--1 bottle of claret, the juice and rind of 1 lemon, 1 sixpenny pot of red currant jelly, ½ lb. loaf sugar, rather more than 1 oz. isinglass in hot weather (in winter 1 oz. is quite sufficient), a wineglassful of brandy. Boil altogether for a few minutes, taking care that the red currant jelly is well dissolved and thoroughly mixed with the other ingredients: 10 minutes will generally effect this, but a good deal depends on the general temperature. Serve with cream sauce as follows: ½ pint cream sweetened and flavoured with vanilla whisked to a stiff froth; pour round the jelly, not over it. Half these quantities will fill a mould large enough for 6 people.

_Clarges Street Pudding._--1 pint new milk, ¾ oz. isinglass, 1 bay leaf, the peel of 1 Seville orange, lemon and sugar to taste. Boil altogether; when the isinglass is dissolved take it off the fire and add immediately the yolks of 8 eggs and 1 pint cream; when nearly cold, add 1 wineglassful brandy, pour into a mould, turn out, and serve with the following sauce: The juice of 2 lemons, an equal quantity of water and sugar to taste; cut the peel of the lemon into long thin shreds and boil in the syrup till quite tender; pour it over the pudding, letting the shreds remain on the top.

_Clifton Pudding._--Boil a teacupful of rice for nearly an hour in a cloth, putting it on in cold water. Have ready sweet sauce, made of ½ pint milk (or water), 1 tablespoonful flour, and 3 lumps sugar; pour this over just before sending to table.

_Coconut Pudding._--(_a_) Break the shell of a moderate-sized coconut, so as to leave the nut as whole as possible. Grate it after removing the brown skin, mix it with 3 oz. powdered loaf sugar and ½ oz. lemon peel. Mix the whole with milk, and put it into a tin lined with puff paste. Bake it a light brown.

(_b_) Grate a coconut, make a custard (2 eggs to 1 pint milk), sweeten to taste, add a small glass of brandy and a little nutmeg. Stir the coconut into this, add a bit of butter the size of a hen’s egg. Line a shallow dish with puff paste, and bake of a light brown.

_Coffee Cakes._-¼ lb. powdered almonds, ½ oz. ground coffee, 2 whites of eggs; beat the whole together, drop this on white paper, and bake slowly.

_Coffee Cream._--Dissolve 2 oz. isinglass in just enough water to cover it; put to ½ pint cream 1½ teaspoonful very strong clear coffee with powdered sugar; let it just boil, leave it standing till nearly cold, then pour it into a mould, and when quite set turn it out.

_Coffee Ice Pudding._--Pound 2 oz. freshly roasted coffee in a mortar, just enough to crush the berries without reducing them to powder. Put them into 1 pint milk with 6 oz. loaf sugar, let it boil, then leave it to get cold, strain it on the yolks of 6 eggs in a double saucepan, and stir on the fire till the custard thickens. When quite cold, work into it 1½ gill cream whipped to a froth. Freeze the mixture in the icepot, then fill a plain ice mould with it, and lay it in ice till the time of serving.

_Coffee Jelly._--1 teacupful very strong coffee. Dissolve in it 1 packet Nelson’s gelatine. Put on the fire 1 pint milk and 6 oz. lump sugar; when nearly on the boil pour in the coffee and gelatine. Let all boil together for 10 minutes; pour into a wetted mould, and keep in a cool place till stiff.

_Coffee Pudding._--Make a teacup of strong well-cleared coffee, beat 4 eggs with 5 oz. sugar, 1 pint milk previously boiled, and half a pinch of salt; add the coffee, strain into a pie-dish 2 in. deep, put the dish into a saucepan, with sufficient boiling water to reach to the middle of the dish: put into a moderate oven till quite firm: when cold sprinkle pounded sugar over it, and glaze with a red-hot iron.

_College Puddings._--These are made with breadcrumbs, suet, eggs, sugar, and currants. To ½ lb. finely grated breadcrumbs add 6 oz. beef suet, carefully chopped, and free from skin, and the same quantity of well-washed and dried currants, 2 oz. pounded sugar, 2 teaspoonfuls chopped lemon peel (this must have been peeled from the lemon as thinly as possible, as any portion of the white part would cause the puddings to taste bitter), 3 eggs, well beaten (yolks and whites separately), a little grated nutmeg, and half a small wineglassful of brandy; moisten with 1 tablespoonful milk. Mix all these thoroughly, and pour into small tin cups, previously well buttered. To be baked for somewhat less than ½ hour in a moderate oven, and served with or without a little wine sauce in the dish, but not over the puddings, which should be sent up with a sprinkling of castor sugar over each.

_Conservative Pudding._--4 oz. sponge cake, ½ oz. ratafias, 1½ oz. macaroons, put them into a basin, and pour over ½ gill rum and 1 gill good cream; add 6 well-beaten eggs (beat for 10 minutes); butter a pint mould, stick it tastefully with preserved cherries, put in the pudding, tie it over with writing paper spread with butter, and steam over fast boiling water for 1½ hour. Turn out carefully and serve with clarified sugar (flavoured with almonds) in the dish, not poured over the pudding. 3 oz. loaf sugar, a laurel leaf, and ½ gill water boiled 10 minutes will make the sauce.

_Cornish Pasties._--Make a crust with 1 lb. flour, 2-3 oz. of suet or dripping, ½ teaspoonful baking powder and cold water. Roll it out and cut it in rounds ½ yd. or less in diameter; place on each round a suitable quantity of chopped potato, onion, turnips, herbs, and a small quantity of meat, cooked or uncooked, salt or fresh; season with salt pepper and close each round, leaving a ridge along the middle. Bake 1 hour or less according to size. These may be eaten cold or hot. The weight when baked will be that if the pasties are large. Boiled rice, leeks, vegetable marrow, currants, apples, sugar of the dry ingredients, or more and spice may be used instead of meat and vegetables.

_Cottage Pie._--Mince any kind of cold meat together--beef, mutton, veal, pork, or lamb--put it about 1-1½ in. in a deep pie dish, and cover it with gravy; do not spare salt and pepper; cover it over with mashed potatoes smooth at the top, and cut it across in diamonds with a knife; bake till it is crisp and brown at the top. A little Worcester sauce may be considered an improvement if onions are not objected to.

_Cottage Pudding._--Break some bread into very small pieces, sufficient to fill the pudding basin you wish to boil it in; then turn it out into a larger basin, and measure the milk in the same basin ¼ full; put on to boil, with enough sugar to sweeten. When taken off the fire, put a lump of butter in the hot milk, and, when melted, stir it well and pour over the bread; cover closely with a plate for 20 minutes; then beat it with a fork, and mix in some currants, raisins, candied peel, and some mixed spice; beat 2 eggs well, and add them last, stirring the whole vigorously with a fork. Boil in the same basin which the bread and milk were measured in, for 2 hours, the basin being well buttered, of course. Beating the bread with a fork keeps it from getting heavy or lumpy, and the bread should be torn to pieces, not cut, as the ragged edges of each morsel of bread absorb the milk better than when cut. Crusts can be used for this pudding, and if too hard to break they can be cut fine, and then pounded between a thick newspaper with a flat iron. The same ingredients make a good baked pudding; only more milk is required to make a softer batter of the bread.

_Crab-Apple Cheese._--Wipe the apples in a clean dry cloth, and examine each one, to be sure that they are perfect. Any damaged ones should be cut with a fruit-knife, and only the sound part used. Put them in a covered jar in a slow oven till quite tender, then squeeze them through coarse canvas (called in some places “cheese-cloth”), allow ¾ lb. lump sugar to 1 lb. pulp, and boil for ½ hour, skimming well; put into moulds, and paper, as any other preserve. If the jelly is desired clear do not squeeze the fruit. Tie the canvas over a large jug, and lay the fruit on it, letting it drain. This is wasteful, however, unless the fruit is afterwards pressed and boiled separately; besides, the rich flavour of the apple core would be wanting in the jelly.

_Cranberry Jelly._--Prepare the fruit as for tart. (_a_) To 1 qt. cranberries add 1 lb. sugar and ½ pint water; simmer them together for ½ hour; strain through a sieve, and when cool put by in pots.

(_b_) Soak ½ oz. gelatine in as much water as will cover it for ½ hour; boil ½ pint water and ¼ lb. sugar to a syrup; throw in 1 lb. cranberries, and simmer till the fruit is tender. Dissolve the gelatine, put it with the fruit, add 2 glasses sherry (or any other white wine), the juice of a lemon, and a few drops of cochineal; boil all together for 5 minutes. Place a jelly pot in the middle of a mould, pour the fruit round it; turn it out when cold on to a glass dish, and put cream in the centre.

_Cranberry Tart._--Place 1 qt. cranberries in a pan of cold water, and let them remain 12 hours. Wash them in several waters till the salt flavour is quite gone; dry on a coarse cloth, and pick carefully. Mix in a basin with ¼ lb. finely powdered white sugar, and squeeze the juice of half a lemon over the fruit. A glass of white wine is a great improvement to the flavour. Put all into a pie-dish, with a light paste for the top, and bake. A small tin of American apples, cut up finely, with equal proportions of cranberries, is a nice variety of the ordinary apple pie.

_Creams, Buttermilk._--Fresh buttermilk 1-2 qt., according to the size of the dish required; hang it up in a thick cloth, through which the whey can drip, for 2-3 days, then beat it well up with either fresh fruit or jam, or jelly, or rhubarb. The buttermilk must not be too much watered in the churn, else it will be too thin; some can be taken out at first, in case the butter requires much scalding.

_Cream, Clotted or Scalded._--Set the afternoon’s milk in a large flat tin, or earthenware pan, leave it till 11 o’clock the next morning, then with great care and steadiness, so as not to disturb the cream, place it on a large saucepan or stewpan ⅔ full of water; let the water boil under it, simmering for more than half the day, till the first cream is thick, yellow, and crinkled like leather, and has receded from the edges of the pan all round, showing the second cream. When the latter looks thoroughly thick and set, remove the pan very carefully to a cool place till the following day, then skim it, allowing no milk to come with it, as that would inevitably thin the cream.

_Cream, Whipped._--Rub 4 or 5 pieces sugar on a lemon, then add the juice to them with 1 good tablespoonful brandy; when the sugar is dissolved and sweetened to taste, put it into a basin; take ½ pint cream, and pour in, gently stirring it with the whip, then continue to whip steadily, not too fast, until the cream becomes thick, but be careful not to turn it to butter. Put it away for a few hours into a cold larder, then it will become quite thick and ready to put over your jelly or trifle; it is best to whip it the day before it is wanted.