Part 3

Beat the yolks till creamy. Mix them with the flour, sugar, warmed butter and grated rind of one lemon, and beat well together. Stir over the fire till the mixture thickens. Set aside in a basin till cool. Beat the whites to a stiff froth. Whip them lightly in. Steam in a buttered mould for half an hour.

Hot Puddings

PAGE

Albemarle Pudding 66

Apple and Apricot Charlotte 66

Apple Custard 67

Bread and Rum Pudding 68

Cherry Pudding 68

Christmas Plum Pudding--I. 69

” ” II. 70

Dutch Apple Cake 70

Fig Pudding 71

Friar’s Omelet 71

Gooseberry Pudding 72

Ginger Pudding 72

Italian Mousse 73

Little Citron Puddings 73

Marmalade Pudding 74

Mousse à la Mangara 74

Palace Pudding 75

Pine Apple and Rice Mould 75

Plum Pudding 76

Strawberry Shortcake 77

Albemarle Pudding

4 ozs. butter 4 ozs. powdered sugar 3 eggs 1 lemon ³⁄₄ lb. flour Raisins

Beat the butter to a cream. Add the sugar and rind of a lemon. Beat well. Add the well-beaten yolks and flour alternately, beating continually. When quite smooth, add the juice of the lemon, and the whites beaten to a stiff froth. Butter a mould, and line the top of it with raisins. Pour in the mixture, and steam an hour and a half. Serve with a wine sauce.

*Apple and Apricot Charlotte

6 large apples Butter, the size of a walnut Sugar The finely peeled rind of a lemon ¹⁄₂ lb. apricot jam

Peel and core the apples. Cut in quarters. Stew with the butter, and sufficient sugar to sweeten, until tender, taking care not to let them burn.

Warm the jam in a saucepan, and put through a sieve. Add to the apples, and stir well together.

Line a buttered mould with strips of thin bread which have been dipped in melted butter. Fill in with the apple and apricot mixture. Cover with a round of bread also dipped in butter. Bake about twenty minutes, or until the bread is well coloured.

Apple Custard

6 large apples 3 eggs 6 table-spoons powdered sugar 1 pint milk

Pare and core the apples. Fill the centre of each with sugar and bake, being careful that they do not break. Or they can be stewed whole.

Make a custard (see p. 15) of the yolks, milk and half the sugar.

Pour it over the apples, which should be arranged in a dish. Bake slowly until the custard is firm. Whip the whites till frothy. Add the rest of the sugar gradually, and beat well together. Spread this over the custard, and put in a moderate oven. Remove directly the meringue is browned.

*Bread and Rum Pudding

2 wine glasses rum 4 eggs 6 ozs. powdered sugar 6 ozs. bread crumbs 6 ozs. currants ¹⁄₂ lb. candied peel 4 ozs. butter 3 table-spoons milk

Melt the butter, mix it with the sugar, bread crumbs and yolks. Stir well together. Add the currants, milk, chopped peel and one glass of rum. Beat the whites to a stiff froth, and stir them in. Put in a buttered mould. Steam three hours. When cooked, pour another glass of rum over the pudding, and serve.

*Cherry Pudding

4 eggs 1 pint milk 2 table-spoons of flour Cherries Sugar

Stone enough cherries to fill a basin, which must be well buttered. Add sufficient sugar to sweeten well. Make a smooth batter of the well-beaten eggs, flour and milk. Pour it over the cherries, filling the basin. Cover with a cloth, and boil one and a half hours. Serve with a fruit sauce.

Christmas Plum Pudding--I

1¹⁄₂ lb. suet 1 lb. flour ¹⁄₂ lb. bread crumbs 2 lbs. raisins 1 lb. sultanas ¹⁄₂ lb. currants ¹⁄₂ lb. mixed candied peel ¹⁄₂ lb. sugar 1 salt-spoon salt Grated rind and juice of three lemons ¹⁄₂ nutmeg, grated 4 blanched and pounded bitter almonds 1 tea-spoon mixed spice 1 ” ground cinnamon ¹⁄₂ ” ” ginger 1 pint brandy or sherry 5 eggs beaten up with ¹⁄₂ pint milk Orange juice, if liked

Chop the suet very fine. Mix the sugar and spices. Add the suet, well-prepared fruit, eggs and brandy. Let the mixture stand until the following day, stirring well at intervals. Put the mixture into well-buttered basins, filling them to within two inches of the top. Cover with buttered paper, and over this tie a well-floured cloth.

Boil for eight hours.

Christmas Plum Pudding--II

For each Pudding

¹⁄₄ lb. raisins ¹⁄₄ lb. sultanas ¹⁄₄ lb. currants ¹⁄₄ lb. orange peel ¹⁄₄ lb. lemon peel ¹⁄₄ lb. almonds (chopped) ¹⁄₄ lb. chopped preserved ginger ¹⁄₄ lb. sugar 5 ozs. chopped suet 3 heaped table-spoons flour 5 eggs Spices, brandy or whisky to taste Salt

Boil twelve hours.

*Dutch Apple Cake

1 pint flour ¹⁄₂ tea-spoon carbonate of soda 1 tea-spoon cream of tartar ¹⁄₄ cup butter 1 egg 1 scant cup milk 4 sour apples 3 table-spoons powdered sugar

Mix and sift the dry materials together. Rub in the butter. Beat the egg. Mix it with the milk. Add to the flour and stir well in. Spread the dough half an inch thick in a shallow tin. Pare the apples and core them. Cut them into eighths. Put these in rows, pressing the thin edge down into the dough. Sprinkle the sugar over the apples. Bake in a hot oven twenty to thirty minutes. Serve with lemon sauce (see p. 85).

Fig Pudding

¹⁄₄ lb. butter ¹⁄₄ lb. figs ¹⁄₄ lb. bread crumbs 2 eggs

Chop the figs and stew them in the butter for quarter of an hour. Beat the eggs well. Mix them with the bread crumbs. Add the figs and butter. Steam on a buttered mould three hours.

Friar’s Omelet

Apples 3 eggs 1 cup sugar Juice of half a lemon Bread crumbs

Steam several sour apples. Mash them and then drain them until quite dry. Take one pint of this pulp, and when cool add to it the three well-beaten yolks, the sugar, lemon juice, and the whites beaten to a stiff froth. Brown some very fine bread crumbs in a little butter. Sprinkle the bottom and sides of a well-buttered pudding dish with them. Pour in the mixture. Cover with bread crumbs. Bake twenty minutes. Serve with brown sugar and cream.

*Gooseberry Pudding

3 cups gooseberries ³⁄₄ lb. butter ³⁄₄ lb. powdered sugar 8 eggs 4 sponge-fingers

Stew the gooseberries in water until tender. Do not let them break. Take them out and drain. Then put them through a fine sieve.

Beat the butter to a cream. Add the sugar and beat again. Stir in the gooseberry pulp, the well-beaten eggs and the sponge-fingers finely crushed. Mix well and bake in a pudding dish for thirty minutes.

Ginger Pudding

¹⁄₂ lb. flour 6 ozs. suet 1 table-spoon brown sugar 2 table-spoons golden syrup 1 tea-spoon baking powder 2 eggs A little milk

Sift the baking powder with the flour. Beat the eggs until creamy. Mix all well together. Steam two and a half hours.

*Italian Mousse

12 yolks 4 wine glasses Madeira or light white wine 6 ozs. powdered sugar A pinch of powdered cinnamon A little lemon juice

Beat well together. Pour into an enamelled sauce-pan and stand it in a larger vessel containing hot water. Beat continually with a whisk until the mixture froths and rises. Serve immediately in glasses.

*Little Citron Puddings

¹⁄₂ pint of cream 1 table-spoon sifted flour 2 ozs. powdered sugar Nutmeg 3 yolks

Mix the cream, flour, sugar and a very little nutmeg together until quite smooth. Add the well-beaten yolks. Butter five small tea-cups or moulds and line with very thin pieces of citron. Pour in the mixture, but do not fill quite full. Bake in a fairly quick oven.

Turn out the puddings and serve at once.

Marmalade Pudding

2 eggs Their weight in flour, butter and powdered sugar 1 table-spoon marmalade 1 tea-spoon baking-powder

Sift the flour and baking-powder together. Beat the butter to a cream. Add the sugar and beat again. Add the flour, marmalade and well-beaten yolks. Beat the whites to a stiff froth and add them last. Pour into a buttered basin and steam for an hour and a half. Turn out and spread with a little marmalade. Serve with a sweet sauce.

Mousse à la Mangara

¹⁄₄ lb. powdered sugar 6 eggs Wine glass of kirsch

Beat the sugar and eggs together until creamy and light. Add the kirsch and stand in a sauce-pan of hot water. Set over a slow fire and stir continually until the mixture thickens. It must not boil. Take off the fire and add the whites beaten to a stiff froth. Serve at once.

Palace Pudding

¹⁄₄ lb. butter ¹⁄₄ lb. castor sugar 3 eggs ¹⁄₂ tea-spoon vanilla ¹⁄₄ lb. flour

Beat the butter to a cream. Add the sugar and well-beaten eggs. Beat thoroughly. Add the flour. When well mixed add the vanilla. Butter a mould. Sprinkle it with powdered sugar. Steam one hour. Before turning out, let the pudding stand for a minute or two.

*Pine-Apple and Rice Mould

¹⁄₂ lb. rice 1 pint milk 3 eggs ¹⁄₂ lb. pine-apple Syrup ¹⁄₄ lb. tinned apricots 2 table-spoons powdered sugar 1 table-spoon kirsch

Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed. Cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup (see p. 151).

Beat three whole eggs well together. Add them to the rice and then the pine-apple. When well mixed pour into a buttered mould. Bake for about half-an-hour.

Mash the apricots. Add the sugar. When melted pass through a sieve. Add the kirsch, pour over the pudding.

Plum Pudding

¹⁄₄ lb. butter ¹⁄₂ lb. powdered sugar 1 gill cream 1 gill rum ¹⁄₂ lb. chopped suet 1 cup chopped raisins 1 cup currants ¹⁄₄ lb. chopped citron 6 eggs 1 tea-spoon ground spices Bread-crumbs

Beat the butter and sugar to a cream. Add the rum and cream. Beat well. Add the suet and well-floured fruit. Beat the eggs together till very light. Add then the spices and sufficient fine bread-crumbs to make a stiff batter. Pour into a buttered mould. Boil five hours.

*Strawberry Shortcake

¹⁄₂ lb. flour 3 ozs. butter 1 table-spoon sugar 2 tea-spoons baking-powder Milk Strawberries, sugar and butter

Sift the flour, sugar and baking-powder together twice. Rub in the butter. Add sufficient milk to make a dough (about three-quarters of a cup), mixing lightly with a knife. Put on a floured board and roll out lightly. Divide in two. Bake in two well-buttered round tins (about eight inches in diameter) in a hot oven for twelve minutes. When baked, split open and spread with plenty of butter and a thick layer of crushed and well-sweetened strawberries. Serve at once very hot.

The strawberries should be prepared about half an hour before they are needed.

Sauces

PAGE

Banana Sauce 80

Chocolate Sauce 80

Custard Sauce 81

Foam Sauce 81

Fruit Sauce 82

Golden Sauce 82

Golden Syrup or Molasses Sauce 83

Hard Sauce 83

Hard Sauce with Fruit 84

Jelly Sauce 84

Lemon Sauce 85

Melted Butter 85

Sabaillon 86

Whipped Cream Sauce 86

Wine Sauce--I. 87

” ” II. 87

General Directions

All hot pudding sauces should be served as soon as made.

Butter may be creamed in a warmed basin but should on no account be melted.

Sauces made with yolks of eggs are best made in a _bain marie_; _i.e._ a saucepan placed in a larger pan containing hot water.

Banana Sauce

1 cup water 4 table-spoons powdered sugar 4 bananas 1 dessert-spoon maraschino or 1 wine-glass of wine

Put the water and sugar in a sauce-pan and stir until the sugar is dissolved. Add four bananas which have been mashed with a silver fork. Boil for two minutes. Put through a sieve, and add the wine or maraschino.

Chocolate Sauce

¹⁄₂ cup water ¹⁄₂ cup powdered sugar 3 ozs. chocolate Vanilla ¹⁄₂ cup scalded cream

Boil the water and sugar together for five minutes. Stir in the melted chocolate. Add a little vanilla. Stir in the cream immediately before serving. If the chocolate mixture cannot be served at once, stand it in a pan of hot water until it is needed.

Custard Sauce

¹⁄₂ pint milk (or cream) 2 table-spoons powdered sugar Yolks of 2 eggs Vanilla

Boil the milk and sugar together. Beat the yolks thoroughly, and pour the milk over them. Strain and return to the saucepan, stirring until it thickens. Do not let it boil. Add a little vanilla.

Foam Sauce

¹⁄₄ lb. butter 1 cup castor sugar ¹⁄₄ cup boiling water White of 1 egg 1 tea-spoon vanilla 2 table-spoons wine, fruit juice or syrup

Beat the butter to a cream. Add the sugar, vanilla and wine. Just before it is served stir in the boiling water. Then add the well-beaten white of an egg, and beat until the sauce is foamy.

Fruit Sauce

1 cup juice of fresh or stewed fruit 1 tea-spoon arrowroot ¹⁄₂ cup powdered sugar

Let the juice boil, add gradually the arrowroot (which must be smoothly mixed with a very little water), and boil for five minutes. Strain.

If jam is used, half a cup will be sufficient. It should first be well beaten and then passed through a sieve. Half a cup of water should be added to it, and less sugar will be required.

Golden Sauce

4 ozs. butter ¹⁄₂ cup powdered sugar Yolks of 2 eggs 1 table-spoon boiling water Juice of ¹⁄₂ a lemon Wine-glass of wine or brandy

Beat sugar and butter together until creamy. Put the bowl in hot water and stir until liquid. Add the well-beaten yolks and hot water, and stir until the mixture thickens. Add lemon juice and wine. Beat well together.

Golden Syrup or Molasses Sauce

1 cup syrup or molasses Juice of a lemon 1 table-spoon vinegar 1 table-spoon salt butter

Boil altogether for ten minutes. This is a good sauce to serve with plain boiled rice or batter pudding.

Hard Sauce

2 ozs. butter 2 ozs. castor sugar ¹⁄₂ tea-spoon vanilla 1 table-spoon brandy

Beat the butter to a cream. Add the sugar gradually. Beat well. Then add the brandy, a very little at a time. Pile the sauce lightly on a dish and keep it on ice until required. This sauce is excellent with plum puddings.

Hard Sauce with Fruit

2 ozs. butter 2 ozs. powdered sugar ¹⁄₂ lb. crushed strawberries Whites of 2 eggs

Beat the butter to a cream. Add the sugar gradually, beating hard all the time. Add the strawberries, which have first been crushed. Beat again thoroughly. Add one unbeaten white of egg. Beat well and then add the other white. Beat again thoroughly and stand on ice.

Jelly Sauce

¹⁄₂ cup of red currant or blackberry jelly The juice of 1 lemon Grated rind of ¹⁄₂ a lemon 1 heaping table-spoon powdered sugar 2 glasses white wine

Beat the jelly till it is quite a light colour. Add the lemon juice and rind to the jelly. Bring almost to the boil. Stir continually. Take off the fire and add the sugar and wine, beating hard. The dish containing this sauce should be covered and must be kept in a basin full of very hot water until served. Give it a good whisk before serving.

Lemon Sauce

Grated rind and juice of a lemon 1 cup powdered sugar 3 tea-spoons cornflour 1 pint hot water

Boil the water and sugar together for five minutes. Mix the cornflour in a cup with a little water until it is perfectly smooth, and then add it gradually to the syrup, stirring quickly all the time. Let it all boil again for ten minutes. Add the grated rind and juice of the lemon. Strain.

Melted Butter

2 table-spoons butter 2 tea-spoons flour 1¹⁄₂ cups of hot water (or water and milk) 1 cup brown or powdered sugar Flavouring

Melt the butter in a saucepan, being careful not to brown it. Add the flour and mix until quite smooth. Then add the hot water (or milk and water) gradually, stirring well all the time, and when it boils add the sugar. Stir continually for five minutes. Remove from the fire and add a small half tea-spoonful of vanilla or a little nutmeg if milk has been used, but two tea-spoonfuls of fresh lemon juice, if it has been made with water.

Sabaillon

The yolks of 4 eggs 1¹⁄₂ wine-glasses madeira or sherry 4 table-spoons castor sugar A little cinnamon

This can be made in two ways.

I. Put eggs, wine and sugar into a saucepan on a good fire. Beat continually until the mixture thickens. It must not boil.

OR,

II. Beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a large saucepan of very hot water. Beat over the fire until the mixture thickens.

Whipped Cream Sauce

¹⁄₂ pint of cream ¹⁄₂ cup of castor sugar White of 1 egg ¹⁄₂ tea-spoon vanilla, or a little brandy

Beat the cream until stiff. Add the sugar and vanilla. Beat the white of egg until frothy. Add to the cream and beat all together.

Wine Sauce--I

¹⁄₂ pint melted butter 1 tea-spoon lemon juice 1 wine-glass sherry or madeira

Make the melted butter (see p. 85) with water. Sweeten it with brown sugar and flavour it with lemon juice and a very little grated peel. Add the wine at the last and do not let it boil again.

Wine Sauce--II

1 cup white wine Yolks of 4 eggs 1 tea-spoon lemon juice The rind of ¹⁄₄ of a lemon

Heat the wine, sugar, lemon juice and peel. Beat the yolks thoroughly in a large basin. Directly the wine comes to the boil, pour it over the yolks. Beat with an egg-whisk until very frothy.

Jellies

PAGE

Calf’s Foot Jelly 91

Gelatine Jelly 91

Claret Jelly 92

Cranberry Jelly 92

Gelée Fouettée 93

Lemon Froth 93

Maraschino Jelly 94

Orange Baskets 94

Orange Jelly 94

Prune Jelly 95

Rhubarb Jelly 95

General Instructions

It has been found difficult in the receipts which follow, owing to the variation of the quantity of juice in lemons, etc., to give the exact quantity of gelatine required. _A safe rule in making jellies is to use 2 ozs. of gelatine to every one and three-quarter quarts of liquid._ In summer 2 ozs. of gelatine will be needed to each quart and a half. (This must include all liquid flavourings and be very carefully measured.)

The best gelatine is now so pure, that it is practically unnecessary to go to the trouble of making jelly from calf’s feet, a receipt for which has, however, been given.

More elaborate jellies are made by the addition of fruit. To do this, pour jelly into a mould to the depth of half an inch. When set, arrange on it a layer of perfectly fresh ripe fruit--strawberries, cherries, grapes, pine-apple, peaches, oranges, etc.--adding another layer of jelly, and when that is set, more fruit, and so on, until the mould is full. During the process the mould should be kept on ice, so that the jelly will set quickly.

Before putting jelly into a mould, dip it in very cold water, and invert for a moment. Pour in the jelly while still wet.

Use a silver or wooden spoon for stirring, and do not stir jelly while it is cooling.

To colour jelly pink, add a few drops of cochineal.

To loosen the jelly when ready to serve, dip the mould quickly into hot water. Dry the mould before turning out.

Calf’s Foot Jelly

4 calf’s feet 4 quarts water 1 pint wine or water 1 lb. crushed lump sugar 4 whites of eggs 2 lemons ¹⁄₂ stick cinnamon 1 tea-spoon grated nutmeg

Clean the calf’s feet thoroughly. Boil them in the water until it is reduced to half the original quantity. This will take about eight hours. Skim occasionally. Pour into a large basin. Set aside for twelve hours. Remove the fat very carefully. Put back into a large pan, being careful to keep back the dregs. Add the sugar whisked up with the whites, the juice of the lemons, the grated rind of one, and the spice. Let it boil for ten minutes. Skim. Add the wine and boil up again for two minutes. Strain through a jelly bag two or three times, and keep in a cold place.

Gelatine Jelly

A little over ¹⁄₂ oz. isinglass 1 gill cold water ¹⁄₂ pint boiling water 3 ozs. sugar 1 lemon 1 white and the shell of 1 egg 1 gill brandy

Soak the isinglass in the cold water for an hour. Put it into the boiling water. Add the sugar, the finely-pared rind of the lemon, the white and crushed shell of an egg. Boil one minute. Pour in a table-spoon cold water. Set aside ten minutes. Strain through a jelly bag. Add one gill brandy or sherry when cool. Pour into a wetted mould.

Cranberry Jelly

Stew some cranberries in plenty of water until they are soft. Rub them through a sieve. Put the pulp into an enamelled saucepan. When it boils add sugar in the proportion of one pound to every pint of pulp. Stir continually for a few minutes and pour into a mould.

*Claret Jelly

1 bottle claret 1 lemon 1 gill red currant jelly ¹⁄₂ lb. loaf sugar A little over 1 oz. isinglass 1 gill brandy

Soak the gelatine in a very little water. Add it to the claret with the juice and rind of the lemon, jelly, the crushed loaf sugar and brandy. Boil altogether for five minutes. Put once through a jelly bag. Dip a mould with a hollow centre into cold water. Pour in the jelly. Serve with whipped cream in the centre of the mould. Instead of claret and red currant jelly, a white wine and quince jelly can be used.

*Gelée Fouettée

¹⁄₂ pint champagne ¹⁄₂ pint water 2 lemons 6 ozs. lump sugar A little over 1 oz. gelatine

Make a syrup of the water and sugar. Add the soaked gelatine, juice of two lemons and the finely-pared peel of one lemon. Boil three minutes. Strain through a jelly bag. When cold, but still liquid, add the champagne and beat on ice until very frothy. Put into a mould or serve in glasses.

*Lemon Froth

1 oz. gelatine ¹⁄₂ pint boiling water ¹⁄₂ pint cold water 3 lemons 6 ozs. lump sugar Whites of 6 eggs

Dissolve the gelatine and sugar in the boiling water with the finely-pared lemon peel. Add the cold water and the juice of the lemons. Skim with a silver spoon. Strain into a large basin. When beginning to set, add the whites beaten to a stiff froth. Beat well together and pile up in a glass dish. Serve with sweetened whipped cream.

Maraschino Jelly

Make a gelatine jelly, using maraschino instead of brandy, and adding it when the jelly is cold but still liquid.

Orange Baskets

Cut several oranges across in half. Take out the pulp and scrape the inside until clean. Put into cold water. Use the juice to make a jelly. Break the jelly into small pieces. Pile it high in each half of an orange. Make handles of strips of Angelica. Whipped cream may be added as a garnish.

Orange Jelly

14 ozs. loaf sugar ¹⁄₂ pint water 1 oz. isinglass 12 oranges 1 lemon 1 white of egg

Boil the sugar and water together. Skim. Add the gelatine, the grated rind of one orange, the lemon and the whisked white of egg. Boil five minutes. Add the juice of the oranges. Strain through a jelly bag.

*Prune Jelly

1 lb. prunes ¹⁄₄ lb. sugar 2 thin pieces lemon peel 1 oz. gelatine 1¹⁄₂ pints water 1 oz. sweet almonds 1 gill sherry

Set the prunes to soak in water for one hour. Drain them and put them in an enamelled saucepan. Add the water, lemon peel and sugar, and stew till tender. Then remove the stones. Put the prunes through a fine sieve. Crack the stones, split the kernels, and add them with the blanched and chopped almonds to the prunes. Set on the fire again. Add the gelatine, which should have been previously soaked for an hour. Boil for five minutes, stirring all the time. Add the sherry. Pour into a wet mould. Serve with whipped cream.

Rhubarb Jelly

1¹⁄₂ lbs. rhubarb 1¹⁄₂ lbs. lump sugar Gelatine 1 lemon