Cassell's shilling cookery / edited by A.G. Payne.

Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: Cassell's shilling cookery / edited by A.G. Payne. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    eggs to a firm froth, spread this on the top of the pudding, and sift about a tablespoonful of powdered white sugar over the surface. Put the pudding in the oven again eight or ten minutes before it is served, that the eggs may stiffen a little, but do not let it bro-v\m. Time to bake, half an hour. Sufficient for four persons. Nectarine Pudding.—Stew a dozen nectarines, not over-ripe, with a little sugar until they are quite tender. Beat them well with a fork, remove the skin and the kernels, let them get cold, then mix with them the well-beaten yolks of four and the whites of two eggs, a quaiter of a pint of finely-grated bread - crumbs which have been soaked in as much cream as they will absorb, and add a little more sugar if required. Line a dish with good puff paste, pour in the mixture, and bake in a moderate oven; strew sifted sugar over the toj? before serving. Time, one hour to bake. Suflicient for six persons. Nesselrode Pudding.—Peel two dozen Spanish chestnuts. Put them into boiling water for five minutes, then take off the second skin, and boil them until tender with half a stick of vanilla, or some vanilla essence, and half the thin rind of a fresh lemon in the water with them. Drain them well, and pound them in a mortar. Eub them through a hair-sieve, and mix with them a quarter of a pound of powdered sugar, a glass of maras- chino, and half a pint of thick cream. Dissolve three-quarters of an ounce of best isinglass in a little water, stir it into half a pint of hot cream, add the chestnuts, &c., and keep stir- ring the mixture gently until it is sufficiently stiff to hold fruit with- out letting it fall to the bottom. Work in two ounces of picked and dried currants, and two ounces of candied citron cut into thin strips. Put the mixture into an oiled mould, and set in a cool place to stiffen. Time, about three-quarters of an hour to boil the chestnuts. Sufficient for eight or nine persons. Neufchatel Pudding.—Beat the yolks of four eggs briskly for three or four minutes, then put them into a saucepan, and with them the whites of two eggs, eight ounces of fresh butter, and four oimces of pounded and sifted sugar. Stir gently over a slow fire for twenty minutes or more. Line a pie-dish with good puff paste. Spread on the bottom a layer of either orange marmalade or apricot jam, poui’ the mixture on the top, and bake in a good oven. Sift a little sugar over the pudding before serving. Time to bake, about a quarter of an hour. Sufficient for four persons. New College Puddings.— Chop a quarter of a pound of beef suet very finely, mix with it four ounces of finely-grated bread-crumbs, or, if preferred, powdered sweet biscuit; add a quarter of a pound of currants, a pinch of salt, two table- spoonfuls-of sugar, half a nutmeg, grated, and an ounce of finely-shred candied peel. Mix the dry in- gredients thoroughly, moisten them with three well-beaten eggs; add as much milk as will make them of the proper consistence, and fry them in spoonfuls, in a little hot butter, till they are brightly browned on both sides. Shake the pan frequently to prevent them burning, and turn them over when one side is suffi- ciently cooked. Arrange them neatly on a hot dish, and strew sifted sugar thickly over them before serving. Time, six or eight minutes to fry. Sufficient for half a dozen persons. - N e wc a s 11 e Pudding—- Butter the inside of a pint basin, and