Chapter 10

_Ingredients_--14 sticks of rhubarb. ½ lb. of moist sugar (more, if necessary). ½ pint of water. 1 gill of milk. The thin rind of half a lemon.

_Method._--Cut the rhubarb in small pieces.

Stew gently with the sugar and water until quite tender.

Rub through a sieve.

Add the milk, and serve cold.

Scrap Pudding.

_Ingredients_--Some scraps of bread. ¼ lb. of moist sugar. ¼ lb. of finely-chopped suet. The grated rind of a lemon. 2 eggs, well beaten. ¾ pint of milk. Some preserve.

_Method._--Dry the bread in a slow oven until it is hard.

Pound it in a mortar, and measure 6 ounces of the powder; mix it with the suet and sugar.

Add the lemon rind; pour over the milk, and add the eggs.

Beat well for a few minutes.

Then put the mixture in layers in a pie-dish alternately with the preserve.

Let the top layer be the pudding mixture.

Bake in a moderate oven until the mixture is set.

Bread-and-Cheese Pudding.

_Ingredients_--6 oz. of dried and powdered bread. ½ lb. of grated cheese. ½ pint of milk. 1 egg, well beaten. Pepper and salt. A little cayenne.

_Method._--Mix all the ingredients together, and bake in a pie-dish until the mixture is set.

Mould of Rice.

_Ingredients_--½ lb. of rice. 1 quart of milk. ¼ lb. of moist or castor sugar.

_Method._--Boil the rice with the sugar in the milk until it is perfectly soft.

Then put it into a mould.

When cold, turn it out, and serve it with jam.

Norfolk Dumpling.

_Ingredients_--Some bread dough.

_Method._--Make the dough into small round balls.

Drop them into fast-boiling water, and boil quickly for twenty minutes.

Serve immediately, either with meat or with sweet sauce.

Sago Pudding.

_Ingredients_--1 pint of milk. 2 tablespoonfuls of sago. 2 tablespoonfuls of sugar. 1 egg.

_Method._--Simmer the sago in the milk until it thickens.

Add the sugar and the egg, well beaten.

Put it into a pie-dish, and bake in a moderate oven for half an hour.

The egg may be omitted if preferred.

Rice Pudding.

_Ingredients_--1 pint of milk. 2 tablespoonfuls of rice. 2 tablespoonfuls of sugar.

_Method._--Wash the rice and put it in a pie-dish with the sugar.

Pour the milk over it and let it soak for an hour.

Then bake in a moderate oven for one hour, or more, until the rice is quite cooked.

If eggs are used the rice must be simmered in the milk before they are added, and then poured into the pie-dish.

Tapioca Pudding.

Make like a rice pudding.

Semolina Pudding.

_Ingredients_--1 pint of milk. 2 tablespoonfuls of semolina. 1 tablespoonful of moist sugar. An egg, if liked.

_Method._--Simmer the semolina in the milk, with the sugar, stirring until it thickens.

Then beat in the egg.

Put in a pie-dish, and bake for half an hour.

Swiss Apple Pudding.

_Ingredients_--½ lb. of bread-crumbs. 3 oz. of suet, finely chopped. ¼ lb. of apples, finely minced. ¼ lb. of sugar. The juice and grated rind of one lemon. 1 egg well beaten.

_Method._--Mix all the ingredients well together, and bake in a pie-dish for one hour.

Light Sultana Pudding.

_Ingredients_--3 eggs. Their weight in each--butter, flour, and sugar. ¼ lb. of sultanas. The grated rind of a lemon.

_Method._--Beat the butter to a cream.

Mix in gradually the flour and sugar, alternately with the eggs, which should be well beaten.

Then add the sultanas, well cleaned, and the grated lemon rind.

Steam for three hours.

Fun Pudding.

_Ingredients_--1 lb. of apples. 2 tablespoonfuls of apricot jam. 2 tablespoonfuls of sugar. 1 oz. of butter. 2 dessertspoonfuls of arrowroot. 1 pint of milk.

_Method._--Peel and core the apples, and slice them very finely.

Lay them at the bottom of a pie-dish, and sprinkle some sugar over them.

Put the butter about them in little pieces, and spread over the apricot jam.

Boil the milk, with the remainder of the sugar, and then stir it into the arrowroot, mixed smoothly with cold milk.

When it thickens, pour over the apricot and apples, and bake for half an hour.

Sweet Custard Pudding.

_Ingredients_--Some apricot jam. 3 eggs. 1 pint of hot milk. 3 tablespoonfuls of castor or moist sugar. The grated rind of a lemon. A little pastry.

_Method._--Line a pie-dish neatly with the pastry, and spread the jam at the bottom.

Beat the eggs with the milk and sugar, and pour over the jam.

Bake in a very moderate oven for about one hour.

Jam Roly-poly Pudding.

_Ingredients_--1 lb. of flour. 4, 6, or 8 oz. of suet, finely chopped. Some red jam. 1 teaspoonful of baking powder.

_Method._--Put the flour into a basin, and add to it the suet and baking powder.

Mix it with a little cold water and roll it out.

Spread it with the jam, and roll up in the form of a bolster.

Scald and flour a cloth, and sew, or tie, the pudding firmly in it.

Boil for two hours.

Treacle Roly-poly Pudding.

Make like a jam roly-poly, using treacle instead of jam.

Custard Pudding.

_Ingredients_--1 pint of hot milk. 3 eggs. 2 tablespoonfuls of castor sugar. A little flavouring essence. A little pastry.

_Method._--Line a pie-dish with pastry.

Beat the eggs in the milk, with the sugar.

Add the flavouring essence, and strain into the pie-dish.

Bake in a moderate oven for one hour, or until set.

Note.--A richer custard may be made by using five yolks and one whole egg.

Bread-and-Butter Pudding.

_Ingredients_--Some slices of bread-and-butter. 2 tablespoonfuls of sugar. 1 pint of milk. A few currants, nicely washed. 1 or 2 eggs, if liked.

_Method._--Put some thin slices of bread-and-butter in the bottom of a pie-dish.

Sprinkle them with sugar and currants.

Lay some more slices on the top, with more sugar and currants.

Pour over the milk, and let it soak for half an hour.

Then bake until set.

If eggs are used, beat them with the milk.

Ginger Pudding.

_Ingredients_--8 oz. of bread-crumbs. 6 oz. of suet, finely chopped. ½ lb. of treacle. 2 tablespoonfuls of moist sugar. 2 teaspoonfuls of ground ginger. 2 oz. of flour. 1 teaspoonful of baking powder.

_Method._--Put the bread-crumbs, suet, flour, ginger, and baking powder into a basin.

Mix with the treacle.

Boil in a basin, or cloth, for two hours.

Fig Pudding.

_Ingredients_--½ lb. of bread-crumbs. ¼ lb. of suet, finely chopped. 3 oz. of brown sugar. 2 oz. of flour. The grated rind of a lemon. 1 egg. ½ lb. of figs. A little milk.

_Method._--Put the bread-crumbs, suet, and sugar, with the figs, cut small, into a basin.

Add the flour and lemon rind, and mix with the egg, well beaten, and a little milk.

Boil in a well-greased basin for two hours.

Rice Balls.

_Ingredients_--½ lb. of rice. 1 quart of milk or water. 3 tablespoonfuls of moist sugar.

_Method._--Wash the rice well.

Put it with the sugar and milk, or water, into a large saucepan.

Boil gently for about one hour.

Then press into cups, and turn on to a dish.

These may be served with jam, treacle, butter and sugar, or with a sweet sauce.

Little Batter Puddings.

_Ingredients_--¼ lb. of flour. ½ pint of milk. 1 egg. Some jam.

_Method._--Put the flour into a bowl, and make a well in the middle.

Put in the egg, mix smoothly with a wooden spoon, adding the milk by degrees.

Grease some little patty-pans, and half fill them with the batter.

Bake in a quick oven.

When done, dish on a folded napkin, and put a little jam on each.

Ellen's Pudding.

_Ingredients_--A little pastry. 1 oz. of butter. 2 oz. of sugar. ½ pint of milk. The grated rind of a lemon. 1 egg well beaten. 2 oz. of cake-crumbs.

_Method._--Beat the butter to a cream in a basin.

Mix in the sugar thoroughly.

Add the milk gradually.

Then add the egg and cake-crumbs, and pour the mixture into a pie-dish lined with a little pastry.

It is an improvement to put some jam at the bottom of the dish.

Bake for about half an hour.

Bread-and-Fruit Pudding.

_Ingredients_--Slices of stale bread. 1 pint of raspberries. ½ pint of currants. ¼ lb. of sugar.

_Method._--Line a cake-tin, or pie-dish, with stale bread, cut to fit it nicely.

Stew the fruit with the sugar until nicely cooked.

Pour into the mould, and cover with slices of bread.

Cover it with a plate, with a weight on it, and let it stand until the next day.

Turn it out and serve plain, or with custard, whipped cream, or milk thickened with cornflour (_see_ Cheap Custard).

Ground-Rice Pudding.

_Ingredients_--2 tablespoonfuls of ground rice. 1 pint of milk. 2 oz. of sugar. 1 or 2 eggs (these may be omitted if liked). A little grated lemon rind, or flavouring essence.

_Method._--Boil the milk with the sugar.

Mix the rice smoothly with a little cold milk.

Pour it into the boiling milk, and stir until it thickens.

Add the eggs, well beaten, and the flavouring.

Pour into a pie-dish, and bake for about thirty minutes.

Cold Tapioca Pudding.

_Ingredients_--5 tablespoonfuls of tapioca. 1 quart of milk. 4 tablespoonfuls of sugar. Lemon, or some other flavouring.

_Method._--Soak the tapioca all night in cold water.

The next day pour away the water, and put it, with the milk, into a large stewpan with the sugar.

Simmer gently for one hour.

Then pour it into a wetted basin, or mould.

When set, turn it out, and serve with stewed fruit, jam, or treacle.

Tapioca and Apples.

_Ingredients_--1 quart of water or milk. 4 tablespoonfuls of tapioca. 4 tablespoonfuls of sugar. 1 lb. of apples. The grated rind of a lemon.

_Method._--Soak the tapioca in cold water.

Then simmer it in the milk and water, with the sugar, for thirty minutes.

Add the apples, peeled, cored, and sliced.

Put the mixture into a pie-dish and bake for about one hour in a moderate oven.

Steamed Rice Pudding.

_Ingredients_--1 oz. of whole rice. 1 tablespoonful of sugar. 1 egg. ½ pint of milk.

_Method._--Wash the rice well, and put it into a saucepan of cold water.

Bring it to the boil, and then pour off the water.

Pour in the milk, and add the sugar.

Simmer until the rice is quite soft.

Remove it from the fire, and when cooled a little, stir in the yolk of the egg.

Beat the white to a stiff froth, and stir it in lightly.

Put the mixture into a well-greased pudding-mould, and steam for thirty minutes.

Ratafia Pudding.

_Ingredients_--1 pint of milk. 3 eggs. 4 sponge cakes. ½ lb. of ratafias.

_Method._--Boil the milk, and when it has cooled a little add to it the three eggs, well beaten.

Break the sponge cakes and ratafias in pieces, and pour the custard over them.

Decorate a greased mould with raisins, and pour the mixture into the mould.

Cover with greased paper, and steam for two hours.

Serve with sweet or wine sauce.

Macaroni Pudding.

_Ingredients_--½ lb. of macaroni. ¼ lb. of sugar. 1 or 2 eggs. 1 quart of milk.

_Method._--Break the macaroni into pieces and put them into a saucepan of boiling water.

Boil for twenty minutes, and then strain off the water.

Pour in the milk; add the sugar, and simmer gently for ten minutes.

Beat up the eggs and stir them in.

Put the mixture into a buttered pie-dish and bake for about thirty minutes.

Eastern Pudding.

_Ingredients_--1 lb. of figs (cut in small dice). ¼ lb. of suet. ½ lb. of bread-crumbs. 2 eggs. The grated rind of a lemon. 1 wineglass of brandy. 3 oz. of sugar.

_Method._--Put the figs, suet, bread-crumbs, and grated lemon rind into a basin.

Mix it with the eggs, well beaten, and the brandy, adding a little milk if necessary.

Boil in a greased basin for two hours.

Ground-Barley Pudding.

_Ingredients_--1 tablespoonful of ground barley. ½ pint of milk. 1 tablespoonful of moist sugar. 1 egg.

_Method._--Mix the barley smoothly with the milk.

Put it into a saucepan with the sugar, and bring to the boil, stirring all the time.

Then let it simmer for fifteen minutes.

Remove from the fire, and beat in the yolk of the egg.

Whip the white up stiffly, and stir in lightly.

Pour the mixture into a buttered pie-dish, and bake for fifteen minutes.

Steamed Semolina Pudding.

_Ingredients_--3 oz. of semolina. 1 pint of milk. 2 eggs. 2 oz. of moist sugar. A little flavouring essence.

_Method._--Boil the semolina in the milk, with the sugar, until quite soft.

Then add the flavouring essence and the yolks of the two eggs.

Beat the whites up stiffly and mix them in lightly.

Pour the mixture into a greased pudding-mould, and steam for one hour.

Albert Puddings.

_Ingredients_--4 oz. of flour. 4 oz. of butter. 4 oz. of castor sugar. 2 eggs. A few drops of vanilla flavouring.

_Method._--Work the butter to a cream in a basin, and beat in the flour, sugar, and eggs smoothly.

Add the flavouring essence.

Put the mixture into well-greased cups and bake for about half an hour.

Serve with sweet sauce.

Pearl-Barley Pudding.

_Ingredients_--1 oz. of pearl barley. 1 pint of milk. 2 oz. of moist sugar.

_Method._--Put the barley to soak in cold water all night.

Then pour away the water and put the barley into a pie-dish.

Add the sugar and milk; and bake in a moderate oven for three hours.

Baked Lemon Pudding.

_Ingredients_--1 pint of milk. 3 oz. of bread-crumbs. 1 egg. 3 oz. of moist sugar. The juice of a lemon and half the rind, grated.

_Method._--Put the crumbs into a basin.

Boil the milk with the butter and sugar, and pour it over the crumbs.

Stir in the egg, well beaten; add the lemon rind and juice.

Pour it into a greased pie-dish, and bake in a moderate oven until set.

West-of-England Pudding.

_Ingredients_--3 tablespoonfuls of sago. 6 small apples. 1 quart of milk. 3 oz. of moist sugar.

_Method._--Soak the sago in cold water for an hour.

Then simmer it in the milk, with the sugar, for twenty minutes.

Peel and core the apples.

Place them in a buttered pie-dish, and pour the sago over them.

Bake in a moderate oven for about one hour.

Pancakes.

_Ingredients_--½ lb. of flour. 2 eggs. 1 pint of milk. Some lard, or dripping, for frying.

_Method._--Put the flour into a basin, add to it a pinch of salt.

Make a well in the middle and put the two eggs into it; mix them smoothly with the flour; and add the milk very gradually.

Melt the lard, or dripping.

Well season a small frying-pan, about the size of a cheese plate.

Put into it a teaspoonful of the melted fat, and let it run well over the pan.

Then pour in enough batter to cover the pan thinly, and fry it brown, shaking the pan occasionally to keep it from burning.

Then toss it on to the other side; and, when that is fried, turn it on to kitchen paper.

Sprinkle with sugar and lemon juice and roll it up.

Keep it hot while the remainder of the batter is fried in the same way.

If the maker cannot toss the pancakes well, they may be turned with a broad-bladed knife. If they are fried in a larger pan, more fat must be used.

Railway Pudding.

_Ingredients_--¼ lb. of flour. 2 oz. of castor sugar. 2 eggs. ½ pint of milk. 2 teaspoonfuls of baking powder.

_Method._--Mix the flour, sugar, and baking powder in a basin.

Beat the eggs well with the milk, and mix the pudding with them.

Pour into a well-greased Yorkshire-pudding tin; and bake for about thirty minutes.

When done, turn out and cut into squares.

Dish in a circle, with a little jam, or treacle, on each.

Poor Knight's Pudding.

_Ingredients_--Some small square slices of stale bread. Castor sugar.

_Method._--Fry the bread in hot fat (_see_ French Frying).

Drain on kitchen paper.

Dish in the form of a wreath, the one leaning on the other, and put a little jam on each.

Gooseberry Fool.

_Ingredients_--1 quart of gooseberries. ¾ lb. of moist sugar. ½ pint of water. 1 pint of milk or cream.

_Method._--Take the tops and stalks from the gooseberries, and boil them with the sugar and water until soft.

Rub them through a hair sieve.

Mix in the milk, or cream, gradually; and serve on a glass dish.

Apricot Pudding.

_Ingredients_--¼ lb. of finely-chopped suet. ½ lb. of bread-crumbs. 3 eggs. 8 tablespoonfuls of apricot jam. 1 glass of sherry. 2 oz. of sugar.

_Method._--Put the suet, bread-crumbs, and sugar into a basin, and mix with the eggs, well beaten, apricot and sherry.

Put the mixture into a greased pudding-mould and boil for two hours.

Stale-Bread Pudding.

_Ingredients_--½ lb. scraps of bread. 1 quart of boiling milk. 2 eggs. 2 oz. of sugar. ¼ lb. of currants.

_Method._--Soak the bread in cold water until soft.

Squeeze it quite dry, and beat up with a fork.

Pour the boiling milk over.

Stir in the sugar and eggs, well beaten.

Then stir in the currants.

Bake in a pie-dish for two hours.

Baked Plum Pudding.

_Ingredients_--¼ lb. of finely-chopped suet. ¾ lb. of flour. ¼ lb. of raisins, stoned and chopped. ¼ lb. of currants. 2 oz. of candied peel. 2 oz. of moist sugar. 1 egg. 2 teaspoonfuls of baking powder. 1 gill, or more, of milk.

_Method._--Put all the dry ingredients into a basin, and mix with the egg and milk; it must be quite stiff.

Bake in a greased baking-tin for one hour.

For serving, cut into squares, and dust them over with castor sugar.

Treacle Pudding.

_Ingredients_--1 lb. of flour. ¼ lb of finely-chopped suet. ¼ lb. of treacle. ½ oz. of ground ginger. 1 egg. 2 oz. of moist sugar. 1½ gill of milk. 1 teaspoonful of baking powder.

_Method._--Put the dry ingredients into a basin.

Mix with the treacle and the egg well beaten with the milk.

Boil in a greased basin for four hours.

The egg may be omitted, if liked.

Plum Pudding.

_Ingredients_--¼ lb. of finely-chopped suet. ¼ lb. of currants. ¼ lb. of raisins, stoned and chopped. 6 oz. of flour. 6 oz. of bread-crumbs. 2 oz. of candied peel. 3 oz. of sugar. 1 gill of milk. 2 eggs. ½ teaspoonful of baking powder.

_Method._--Put the dry ingredients into a basin, and mix with the eggs and milk, well beaten together.

Boil in a cloth or basin for four hours.

Windsor Pudding.

_Ingredients_--2 oz. of semolina. 1 oz. of candied peel. ½ pint of milk. ¼ lb. of treacle.

_Method._--Mix the milk smoothly with the semolina.

Then put it into a saucepan and stir until it thickens.

Add the treacle and candied peel; pour it into a pie-dish.

Bake for about thirty minutes.

Spring Pudding.

_Ingredients_--1 pint of gooseberries. ½ pint of milk. 4 oz. of moist sugar. Slices of bread-and-butter.

_Method._--Stew the gooseberries with a very little water and the sugar for ten minutes.

Dip the bread into the milk, and lay a slice at the bottom of a pie-dish.

Put a layer of gooseberries on it.

Then another slice of bread-and-butter and more gooseberries.

Continue in this manner until the dish is full.

Bake gently for one hour.

Gingerbread Pudding.

_Ingredients_--½ lb. of flour. ½ lb. of treacle. ¼ lb. of finely chopped suet. 3 teaspoonfuls of ground ginger. ½ teaspoonful of baking powder. 2 oz. of candied peel. 1 egg. A little milk.

_Method._--Put the dry ingredients into a basin.

Mix with the egg, well beaten, treacle and milk.

Boil in a greased basin for three hours.

Economical Bread Pudding.

_Ingredients_--½ lb. of scraps of bread. ¼ lb. of finely-chopped suet. ¼ lb. of currants. 3 oz. of moist sugar. 1 egg.

_Method._--Soak the bread in cold water until soft; squeeze it quite dry.

Beat it up with a fork.

Add to it the suet, sugar, and currants, which should be well washed and dried.

Mix with the egg, well beaten.

Boil in a greased basin for an hour.

Economical Ginger Pudding.

_Ingredients_--½ lb. of scraps of bread. ¼ lb. of finely-chopped suet. 2 oz. of moist sugar. 2 tablespoonfuls of treacle. 3 teaspoonfuls of ground ginger.

_Method._--Soak the bread in cold water until quite soft.

Squeeze it dry, and beat with a fork until quite fine.

Add the suet, sugar, and ginger, and mix with the treacle.

Boil in a greased basin for an hour.

Economical Fig Pudding.

_Ingredients_--½ lb. of scraps of bread. ¼ lb. of finely-chopped suet. ½ lb. of figs. 1 egg. 3 oz. of moist sugar.

_Method._--Soak the bread in cold water until quite soft.

Squeeze it dry.

Add to it the suet, sugar, and figs, chopped small, and mix with beaten egg.

Boil in a greased basin for one hour.

Economical Lemon Pudding.

Make like preceding recipe, substituting the grated rind and juice of two lemons for the figs.

Currant Pudding.

_Ingredients_--3 eggs. The same weight of sugar, flour, and bread-crumbs. Suet, currants, minced apples. A little grated lemon rind. A little milk.

_Method._--Chop the suet finely, and add to it the sugar, flour, bread-crumbs, minced apple, currants, and grated lemon rind.

Mix with the eggs, well beaten, and a little milk.

Boil in a greased basin for three hours.

Plain Cold Cabinet Pudding.

_Ingredients_--1 tablespoonful of flour. 1½ tablespoonful of arrowroot. 1 wineglass of sherry. A few raisins. 3 stale sponge cakes. 1 pint of milk. 2 oz. of sugar.

_Method._--Put the milk to boil with the sugar.

When boiling, stir in the flour, mixed with a little cold milk.

When it thickens, add the arrowroot, also mixed smoothly with milk.

Boil for three minutes, stirring all the time.

Then add to it the sherry.